Practice 1:

Raw materials:

Peanut kernels 24 kilograms, 26 kilograms of glutinous rice flour, 0.65 kilograms of starch, 4 kilograms of salt, monosodium glutamate (MSG) 0.25 kilograms.

Equipment and utensils:

Rolling pot (for peanut kernel sticky powder), drying cage, oven.

Seasoning slurry practice:

First add 18 kilograms of water, dissolve 4 kilograms of salt, boil. Take the appropriate amount of water to 0.65 kilograms of starch and 0.35 kilograms of glutinous rice flour, mix, filter, and pour into the salted water to cook the pulp. When the surface of the paste blisters when the pot up, while mixing 0.25 kg of monosodium glutamate, 15 grams of red pigment, mixing well into the flavored paste.

Syrup practice:

Take 15 kilograms of water, add 5 kilograms of sugar and stir to dissolve, and then take 1.5 kilograms of glutinous rice flour, with cold water into a slurry, and then boil the sugar water, and immediately the glutinous rice flour slurry into the mix, stirring the mature sugar syrup (ripeness should be up to 90%).

Pouring syrup powder:

Take 24 kilograms of peanut kernels, poured into a rolling pot, with the rolling pot rolling many times; pouring cooked syrup powder (i.e., another 24.15 kilograms of glutinous rice flour), so that the peanut kernel appearance of the powder layer up to 3 millimeters thick. At the same time, the powdered peanut surface is not dry and not wet, no adhesion between the particles, the surface has a glossy.

Baking:

Peanuts stick good powder, put into the baking cage baking. 40 kilograms each time, baking open full oven temperature, baking cage speed and oven temperature should be uniform. Baked peanut kernels require not scorched, not deformed, not peeled. To research the outer skin of the peanut kernel was yellow is appropriate.

Add seasoning paste:

Peanuts out of the cage, immediately poured into the iron pot, while hot, add 0.5 kg of seasoning paste, and use a wooden spatula to stir quickly (two times per cage stirring). Stir until the color is uniform, then shoveled into the plate, evenly spread out to cool, not to make sticking. The finished product requires a golden yellow surface, uniform color, smooth and suitable, crispy and delicious.

Process

Peanut kernel→pouring slurry→spreading powder→baking→adding seasoning slurry→finished product.

Practice 2:

To make the flavored syrup: first add 18 kilograms of water, dissolve 4 kilograms of salt, boil. Take the right amount of water to mix 0.65 kilograms of starch and 0.35 kilograms of glutinous rice flour, filter, and pour into the salt water to cook the pulp. When the surface of the paste blisters when the pot up, while mixing 0.25 kg of monosodium glutamate, red pigment 15 grams, mixing well into the flavored paste.

Syrup: take 15 kilograms of water, add 5 kilograms of sugar stirring dissolved, and then take 1.5 kilograms of glutinous rice flour, with cold water into a pulp, and then boil the sugar water, and immediately the glutinous rice flour pulp into the mix, stirring the mature sugar syrup (ripeness should be up to 90%).

Pouring powder: take 24 kilograms of peanut kernels, poured into the rolling pan, with the rolling pan rolling many times; pouring cooked syrup powder (i.e., another 24.15 kilograms of glutinous rice flour), so that the peanut kernel appearance of the powder layer up to 3 millimeters thick. At the same time, the powdered peanut surface is not dry and not wet, no adhesion between the particles, the surface has a glossy.

Baking: peanuts sticky powder, into the baking cage baking. 40 kilograms each time, baking full oven temperature, oven speed and oven temperature should be uniform. Baked peanut kernels require no scorching, no deformation, no peeling. To research the outer skin of the peanut kernel was yellow is appropriate.

Add flavored syrup: peanut kernels out of the cage, immediately poured into the iron pot, add 0.5 kg of flavored syrup while still hot, and use a wooden spatula to stir quickly (two times per cage stirring). Stir until the color is uniform, then shoveled into the pan, evenly spread out to cool, not to make sticking. The finished product requires a golden yellow surface, uniform color, smooth and suitable, crispy and delicious.

Process Peanut kernel→pouring slurry→spreading powder→baking→adding seasoning slurry→finished product. /view/433182.htm

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