primary raw materials

24 kilograms of peanuts. 26 kg of glutinous rice flour, 0.65 kg of starch, 4 kg of salt and 0.25 kg of monosodium glutamate.

Equipment and appliances

Boiling pot (sticky peanut powder), drying cage, oven.

manufacturing method

To make sauce: firstly, add 18kg water, dissolve 4kg salt and boil. 0.65 kg of starch and 0.35 kg of glutinous rice flour are mixed with appropriate amount of water, filtered and boiled in salt water. When the pulp surface bubbles, take out the pot, add 0.25 kg monosodium glutamate and 15 g red pigment at the same time, and mix well to form seasoning pulp.

Preparation of syrup: take 15 kg of water, add 5 kg of sugar, stir and dissolve, then take 1.5 kg of glutinous rice flour, mix it with cold water to make slurry, then boil the sugar water, immediately pour the glutinous rice flour slurry, and stir until it is mature (the maturity should reach 90%).

Powder pouring and dusting: take 24 kilograms of peanut kernels, pour them into a rolling pot, and roll them several times with the rolling pot; Pour in the boiled syrup and sprinkle with flour (i.e. take 24. 15 kg glutinous rice flour) to make the outer layer of peanut kernel powder 3 mm thick. At the same time, it is required that the surface of peanut kernel after powder coating is not wet, there is no adhesion between particles, and the surface is shiny.

Baking: After the peanuts are powdered, put them into a baking cage for baking. 40 kg each time, fully open the oven temperature when baking, and the drying cage speed should be consistent with the oven temperature. Baked peanuts should not be burnt, deformed or peeled. Yellow is suitable for peeled peanuts.

Add seasoning sauce: immediately after peanuts come out of the cage, pour them into the iron pot, add 0.5 kg of seasoning sauce while it is hot, and stir quickly with a wooden shovel (twice in each cage). Stir until the color is uniform, shovel it into a plate, spread it evenly and cool it to avoid adhesion. The surface of the finished product is required to be golden yellow, symmetrical in color, smooth and suitable, crisp and delicious.

process flow

Peanut kernel → pour pulp → sprinkle powder → bake → add seasoning pulp → finished product.

Sugar coated peanut kernel

Materials:

White sugar, purified water, fried peeled peanuts.

Method:

When making sugar-coated peanuts, the sugar should be diluted at the ratio of 1/4.

Note: The sugar here is 4, and the water is 1. Then put the transparent and colorless sugar water in a small and hard pot, heat it on the fire, sprinkle the peanuts in, and let all the peanuts stick with sugar water. Then dig out the peanut kernels plated with sugar water with a spoon and put them on tin foil to dry.

Amber peanuts:

Honeyed Peanuts

Ingredients: 250g peanut, 0/50g sugar/kloc-.

Exercise:

1, stir-fry peanuts first.

My method is: put a bag of salt (500g) in a wok and heat it with medium heat, then add peanuts and stir them back and forth, so that the fried peanuts taste even and pure. It turns out that peeling peanuts directly from outside is not only troublesome, but also uneconomical, and the most important thing is unsanitary. In order to eat for a long time, it is still necessary to save. My slogan is to make the best food with the least money. ) hurry up and stir fry. Watch for about 5-7 minutes. Stir-fry until the end. Turn down the heat. Don't overdo it. After frying, use a colander to "soak" peanuts in salt. It can be used after cooling. Discard the used salt, and you can continue to use it next time. )

2, sugar.

This is the key. I can practice at least five times before summing up my experience. In order to solve the problem, it is impossible without making some efforts. How can I cook a sweet and crisp syrup? First, put 100- 150g water in the wok, then heat 150g (almost as much water as sugar) on medium heat, and stir fry with a frying spoon. When the water is basically evaporated, the syrup turns yellow and fragrant, and stir the fried peanuts (occasionally it takes about 3-5 minutes).

Then take it out and put it on the chopping board. A layer of plastic wrap can be put on the chopping board to prevent it from sticking to the chopping board. At this time, peanuts stick together and can be quickly divided into small pieces by hand. Friends who have done this program are still very relaxed. You can enjoy it slowly after it cools down.

The finished product not only has the pure fragrance of peanuts, but also has the unique paste flavor of syrup, and its appearance is transparent (hence the name amber). Does not stick to hands, teeth, sweet and crisp, crystal clear,

If there is no such effect, then continue to practice your coat. . When you taste the fruits of your labor, you will think that you can still make such delicious things.