manufacturing method
Book of Rites Cream Peanut Candy:
Buttered peanut candy not only has the crisp characteristics of peanut products, but also has a sweet and salty taste, which makes the taste more comfortable and delicious. As early as the 1940s, it was well received by Chinese and foreign consumers, and it still maintains the original characteristics of this product.
Formula of raw materials: 2.35 kg of sugar, 2.25 kg of peanut kernel, 0.25 kg of cream, 0.50 g of salt/kloc-,0.50 g of vegetable oil/kloc-and 3.75 kg of liquid glucose.
1. Stir-fry the peanuts first, and then select them carefully: boil the peanuts after the sugar water reaches the boiling point, and cover them for about 5 minutes when the sugar water reaches the boiling point again. When the temperature reaches 1 15℃, open the lid and cook for a while. When the temperature reaches 125℃, add butter, stir-fry until cooked, and when the temperature reaches 140℃, take out the pot.
2. Pour the cream after taking out the pan: first, add water to the cream to make it into paste, stir it while feeding, stir it for 20 ~ 30 times after taking out the pan, then pour it on the chopping board, spread it out, scrape it flat, cool it and shape it with a hob.
3. The operation should be fast and accurate: the scraping action should be fast, and the number of times of frying should be strictly controlled.
Specification: square, complete and uniform particles, smooth bottom, peanut particles visible on the side. Per kilogram 180 ~ 200 capsules; Color: sugar body and peanut kernel are valley yellow; Organization: crisp and delicate, not soft; Taste: sweet, crisp, slightly salty and odorless.
Book of Etiquette Australian Peanut Candy:
Raw material formula: peanut 1 kg sugar 0.5 kg peanut oil 50 g.
peanut brittle
1. Stir-fry peanuts with slow fire, peel them and divide them into two petals.
2. Pour the oil into the pot, add sugar when the oil is hot, and keep turning the sand. After all the sugar is dissolved, pour the peanuts into the pot and mix them with sugar.
3. Put the mixed peanuts and sugar into a rectangular box while it is hot (it is best to grease the bottom to prevent sticking). Flatten with a spatula and press hard (all four corners should be pressed). After 5 minutes, buckle the plate and pour the peanut candy on the clean panel.
When the sugar starts to harden, but it is still warm, cut it into thin slices with a knife and let it cool completely.
Rites Sesame Peanut Candy:
Raw material formula: 50 kg of peanut kernel, 33 kg of sugar, starch maltose 16 kg, 2 kg of big oil, 3 kg of refined salt, and proper amount of sesame (black and white sesame, single or two, according to personal preference).
1. Stir-fry peanuts and sesame seeds: stir-fry peanuts and sesame seeds for four times, then soak them in salt water (3 kg of salt and 0/0 kg of water) for 2 hours, then take them out, dry them, stir-fry them until they are light yellow, screen out the sediment, and remove the skin and impurities for later use.
2. Boiling sugar and mixing materials: Boiling sugar is the same as peanuts.
3. Molding: pour the evenly stirred sugar on the chopping board, spread it evenly while it is hot, pull it by hand, spread it into thin slices with uneven thickness, cool it, and break it into several amorphous blocks, each weighing about 50 ~100g. Pay attention to keep the surface bright, and the container should be sealed against moisture.