CN103636893A - Peanut nougat - Google Patents
Peanut nougat Download PDFInfo
- Publication number
- CN103636893A CN103636893A CN201310620410.1A CN201310620410A CN103636893A CN 103636893 A CN103636893 A CN 103636893A CN 201310620410 A CN201310620410 A CN 201310620410A CN 103636893 A CN103636893 A CN 103636893A
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- peanut
- nougat
- granulated sugar
- egg
- water
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Abstract
The invention discloses peanut nougat. A preparation method of the peanut nougat comprises the following steps: (1) preparing the following raw materials: 400g-500g of baked peanuts, 200g-300g of white granulated sugar, 20g-50g of milk powder, 100g of water and 5g-10g of egg white; (2) mixing the white granulated sugar with water, pouring the mixture into a small pot, boiling with low flame until the temperature is 100 DEG C, and keeping the temperature for 30-60 minutes; (3) when syrup is to be prepared well, putting and stirring the egg white to be dry; (4) after the egg-sugar liquid is stirred to be very sticky and nearly cannot be stirred, adding peanut kernels, and uniformly mixing. The peanut nougat is sweet and delicious in taste. The preparation method is simple, easy to operate and especially suitable for industrialization production.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of nougat with peanut.
Background technology
?nougat, has another name called bird knot sugar (English: be nougat) a kind of candy being mixed by milk, granulated sugar, starch, syrup, protein, peanut, wet goods, be generally divided into two kinds of soft or hards.After material is mixed, then be wrapped in by an edible rice paper.Nougat originates from France, all over the world, has developed into so far many new varieties, is one of most important offspring in candy class.Because local flavor is special, extensively popular to people.
Summary of the invention
The invention provides a kind of nougat with peanut looking good, smell good and taste good, and its preparation method is simple.
In order to solve the problems of the technologies described above, the present invention has adopted following technical scheme: nougat with peanut, and preparation method is as follows: 1. prepare raw material: bake peanut 400-500g, white granulated sugar 200-300g, milk powder 20-50g, water 100g, egg white 5-10g; 2. white granulated sugar and water are mixed and pour the little fire of pannikin into and boil to 100 ℃ and keep 30-60 minute; When 3. syrup has been endured soon, egg white is dismissed to dryness; 4. beat to egg liquid glucose very stickyly, while being almost fixed up, pour shelled peanut into, stir.
Nougat with peanut of the present invention has a sweet taste good to eat, and production technology is simple, and easy operating is especially applicable to batch production and produces.
The specific embodiment
Nougat with peanut, preparation method is as follows: 1. prepare raw material: bake peanut 400-500g, white granulated sugar 200-300g, milk powder 20-50g, water 100g, egg white 5-10g; 2. white granulated sugar and water are mixed and pour the little fire of pannikin into and boil to 100 ℃ and keep 30-60 minute; When 3. syrup has been endured soon, egg white is dismissed to dryness; 4. beat to egg liquid glucose very stickyly, while being almost fixed up, pour shelled peanut into, stir.
Nougat with peanut of the present invention has a sweet taste good to eat, and production technology is simple, and easy operating is especially applicable to batch production and produces.
In conjunction with specific embodiments the present invention has been carried out to exemplary description above; obvious realization of the present invention is not subject to the restrictions described above; as long as the various improvement that adopted method design of the present invention and technical scheme to carry out; or without improving, design of the present invention and technical scheme are directly applied to other occasion, all in protection scope of the present invention.
Claims (1)
1. nougat with peanut, is characterized in that, preparation method is as follows: 1. prepare raw material: bake peanut 400-500g, white granulated sugar 200-300g, milk powder 20-50g, water 100g, egg white 5-10g; 2. white granulated sugar and water are mixed and pour the little fire of pannikin into and boil to 100 ℃ and keep 30-60 minute; When 3. syrup has been endured soon, egg white is dismissed to dryness; 4. beat to egg liquid glucose very stickyly, while being almost fixed up, pour shelled peanut into, stir.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310620410.1A CN103636893A (en) | 2013-11-29 | 2013-11-29 | Peanut nougat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310620410.1A CN103636893A (en) | 2013-11-29 | 2013-11-29 | Peanut nougat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103636893A true CN103636893A (en) | 2014-03-19 |
Family
ID=50242303
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310620410.1A Pending CN103636893A (en) | 2013-11-29 | 2013-11-29 | Peanut nougat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103636893A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543294A (en) * | 2014-12-31 | 2015-04-29 | 山东睿正新材料有限公司 | Nougat and producing technology thereof |
| CN106306298A (en) * | 2016-08-20 | 2017-01-11 | 娄尤来 | Preparation method of tartary buckwheat bran nougat |
| CN109090322A (en) * | 2018-08-23 | 2018-12-28 | 长兴时印科技有限公司 | A kind of 3D toffee and its processing method |
| CN111990521A (en) * | 2020-09-08 | 2020-11-27 | 四川茂华食品有限公司 | Snowflake crisp and preparation method thereof |
-
2013
- 2013-11-29 CN CN201310620410.1A patent/CN103636893A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543294A (en) * | 2014-12-31 | 2015-04-29 | 山东睿正新材料有限公司 | Nougat and producing technology thereof |
| CN106306298A (en) * | 2016-08-20 | 2017-01-11 | 娄尤来 | Preparation method of tartary buckwheat bran nougat |
| CN109090322A (en) * | 2018-08-23 | 2018-12-28 | 长兴时印科技有限公司 | A kind of 3D toffee and its processing method |
| CN111990521A (en) * | 2020-09-08 | 2020-11-27 | 四川茂华食品有限公司 | Snowflake crisp and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140319 |