Crispy nutlet and processing method thereof

Abstract

The invention relates to a food, in particular to a crispy nutlet and a processing method thereof. The crispy nutlet comprises the following raw materials in percentage by weight: 3-20 percent of sticky rice flour, 20-35 percent of glutinous rice flour, 5-10 percent of nonglutinous rice flour, 3-5 percent of corn flour, 5-15 percent of wheat flour, 2-5 percent of starch, 2-5 percent of potato flour, 30-50 percent of nutlet, 3-10 percent of cane sugar, 3-10 percent of coconut oil, 0.02-0.07 percent of amino acid flavoring agent and 0.2-0.8 percent of salt or soy sauce. The processing method comprises the following steps: uniformly stirring the flour in the prescription; placing the nutlet into a forming machine; adding cane sugar solution; screening and baking; placing the product into a flavoring machine, sequentially placing the salt solution and / or the soy sauce, the amino acid flavoring agent and the coconut oil into the flavoring machine to stir; taking out, cooling by air, screening and packaging. The invention has the characteristics of crispy and delicious taste, rich nutrient and fine, smooth and soft nutlet and is suitable for people at different ages.

Description

technical field [0001] The invention relates to a food, namely crispy nuts and a processing method. Background technique [0002] In the prior art, nuts such as pine nut kernels, walnut kernels, peanut kernels, sunflower kernels, etc. are used for direct consumption or as beverages. The disadvantages are single taste and unbalanced nutrients. Contents of the invention [0003] The object of the present invention is to provide a kind of crispy and delicious crispy nuts and processing method aiming at the above-mentioned deficiencies. [0004] The technical solution of the present invention is: the crispy nuts are made of the following raw materials in weight percentage: sticky rice flour (commonly known as yellow rice flour) 3-20%, glutinous rice flour 20-35%, japonica rice flour (commonly known as rice flour) 5-10% %, corn flour 3-5%, wheat flour 5-15%, starch 2-5%, potato flour 2-5%, nuts 30-50%, sucrose 3-10%, coconut oil 3-10%, amino acids 0.02-0.07% (or appropriate a...

AI Technical Summary

Problems solved by technology

[0002] In the prior art, nuts such as pine nut kernels, walnut kernels, peanut kernels, sunflower kernels, etc. are used for direct consumption or as beverages. The disadvantages are single taste and unbalanced nutrients.