Method for producing wrapped peanut at low temperature

The invention relates to a method for producing a wrapped peanut at a low temperature. The method comprises the following steps: checking and accepting; choosing; baking; cooking; peeling; wrapping; baking; puffing and drying; cooling; choosing cooked materials; detecting by metal; weighing and pack...

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Bibliographische Detailangaben
Hauptverfasser:	SONG WENZONG, SUN YUDING
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a method for producing a wrapped peanut at a low temperature. The method comprises the following steps: checking and accepting; choosing; baking; cooking; peeling; wrapping; baking; puffing and drying; cooling; choosing cooked materials; detecting by metal; weighing and packing; binning; and warehousing products. The wrapped peanut comprises the following components in parts by weight: 20-50 parts of peanut kernels, 10-30 parts of flour, 10-30 parts of starch, 0-10 parts of rice flour, 0-15 parts of white granulated sugar and 0-10 parts of a flavor enhancer. The wrapped peanut food produced by the method is abundant in nutrient, convenient to digest and absorb by a human body, long in storage period, low in nutrient loss, good in crispness, low in hardness, good in taste and wide in market prospect, and can meet the requirements of widespread consumers.