This article gives you a detailed and systematic sharing of the frying methods and material selection and storage of various types of fried goods commonly used in fried goods stores. I hope to give some reference to friends who are ready to open a fried goods store. You can also make it at home simply according to the method.
<h1>Raw materials and spices for fried products</h1>
(1) Raw materials for fried goods products
Peanuts and peanut rice:
Peanuts are annual herbaceous plants of the genus Umeridae. Its shell is thin and brittle, and when the husk is peeled off, it is a peanut kernel (commonly known as peanut rice). The main production areas of peanuts are Shandong, Guangdong and Anhui. Fried goods made of peanuts are rich in color, crisp in entrance and rich in nutrients, and are a kind of fried goods that are loved by the public. Using peanuts as raw materials to make fried goods, different varieties of peanuts are also different, such as fried long fruits should use small peanuts, while pepper salt peanut rice, fried fruit jade is better than Shandong large peanuts.
(2) Seasonings for fried products
Star anise, peppercorns, cumin, cinnamon, flavor (household use can not be used), saccharin (household use can not be used), salt, sugar, caramel - seasoning detailed after the appendix.
<h1>How to make fried goods</h1>
<h1>Spiced peanut rice (dry sautéed).</h1>
raw material:
Peanut rice 10 kg, salt 1 kg, garlic 100 g, garlic 10 g, peppercorns 10 g.
Method:
1: Peel and crush the garlic, put it in a container together with peppercorns, large table salt, etc., and add boiling water enough to soak all the peanuts and rice. Then pour the washed peanuts into the water, cover and soak for 2-3 hours, then remove and spread out to dry.
2: Put the clean sand grains into the pot first, stir-fry them over low heat, and then pour in the dried peanuts. Stir-fry until there is a crackling sound, with your fingers twisting peanut rice easy peeling, switch to low heat and fry for a few minutes, you can get out of the pot, sift off the sand and become the finished product.
annotations
1, soaking should not be too long, otherwise the peanut rice will swell, after frying the aroma is poor, it is not easy to dry.
2, the sand particles used must be sieved and washed, otherwise the sand particles are easy to stick to the peanut rice, and the taste is not good.
3. The peanut rice used must be uniform in size and consistent in color, and remove impurities and mold damaged particles. Before frying, the peanuts must be dried. In the process of frying, it is necessary to constantly stir so that the peanut rice is evenly heated to avoid the phenomenon of internal and external coke or fried coke blackening.
Creamy peanut rice
Ingredients: 10 kg of peanut rice, 300 g of salt, 10 g of saccharin, 200 g of allspice powder, 200 g of cream, 3 kg of hot boiled water.
1, the granules are fattened and even, the skin is complete peanut rice in boiling water soaked immediately, immediately fished up, put into the tank.
2, salt, saccharin, five-spice powder, cream, etc., rush into hot boiling water and mix well, then pour into the peanut rice tank, stir evenly, shake the cloth cover and soak for 40 minutes, take out, dry slightly and set aside.
3: Heat the clean yellow sand in a pan, then pour in the peanut rice and stir-fry until it crackles, and take out a few peanut rice. If you can easily twist the skin by hand, the peanut rice meat is ivory, after blowing, you feel crisp when you bite with your teeth, you can start the pot, sift the yellow sand, and cool it.
Salted peanut rice
Peanut rice 1 0 kg, sugar salt 500 g.
1: Put the peanut rice into hot water of about 90 degrees Celsius and blanch it, for example, into the basket. Then sprinkle with coarse salt in layers, mix well and let stand for 6-7 hours
2: Put the sand into the pot, sauté on high heat until hot, then put the peanuts and rice in the pot, fry until semi-cooked and use low heat. When the peanuts and rice are ivory in color, they can also be potted and sifted through the sand to dry.
annotations:
The raw material should be selected from large and full peanut kernels, and half of the broken grains, mold particles, germinated particles and other impurities should be selected, and the small particles should be sieved. The sand can be used up to 3-4 times and must be replaced, otherwise it will affect the color of the finished skin.
Salt and pepper peanut rice
Peanut rice 10 kg, refined salt 300 g, fennel 20 g, cinnamon 30 g.
Method of production
1. Sift the flower cow rice into a sieving file. Remove the broken, moldy, germinated particles, and then put into 70 to 8 degrees of hot water to soak for 1 minute, while soaking while mixing, soaking and fishing.
2, the fine salt. Fennel cinnamon is boiled into a soup, mixed into peanut rice, and left to stand for about 4 hours to allow it to penetrate into the peanut rice. Put the sand into the pot, sauté until 50 to 60 degrees, add peanuts and rice, and stir-fry over high heat. When a crackling sound is made, sauté over low heat for another 6 minutes before leaving the pan.
Sauté peanuts
Peanuts 10 kg, sand 10 kg.
1, the sand peanuts into the pot at the same time, while heating while frying, first use high heat, then change the heat to low, when the peanut shell turns yellow, the kernel meat is crispy, you can get out of the pot.
1, peanuts to the medium grain is better, the kernel grain is required to be full, no mildew, bad grain.
2, the fire should not be too strong, to use the simmering slow frying, so as not to scorch the shell black, the outside of the coke is not ripe.
Fried peanut rice
raw material
Raw flower rice 10 kg, vegetable oil 2 kg,
Pour the selected peanuts into a frying pan, use low heat to gradually increase the oil temperature, and stir-fry the peanuts. Fry until the peanut rice crackles, take out the peanut rice to taste, if the taste has been broken, scoop up, drain the oil.
1. When frying peanut rice, do not heat the oil and then put the peanut rice, so as not to be heated sharply and the outer coke is endogenous. Put the oil in a pan with the peanuts and rice, and then put it on the fire and fry it to make it evenly heated. So fried out of the peanut rice. Crispy, loose and delicious.
2: Stir-fry the peanuts and rice continuously when frying to make the heat even.
Spiced peanut rice (boiled)
50 kg of raw peanut rice, 5 kg of salt, 200 g of peppercorns, 200 g of fennel. Cinnamon 100 g.
1: Wash the peanut rice, put it in the jar, add the proportion of salt, peppercorns, fennel and cinnamon, add water until the peanut rice has passed. Then stir thoroughly to dissolve the salt and soak for about two days.
2: Pour the soaked peanut rice together with salt water and various condiments into the pot and bring to a boil over high heat. Cook for about 30 minutes from the beginning of the pot, remove, drain and spread the peanuts on the mat to dry or air dry.
Brine peanuts
Dried peanuts with shells
Wash the dried peanuts with shells, drain the water, and soak them in the brine of the pickled snow (it is better to soak the peanuts in the brine) for a day and night. Then remove from the pot, add the right amount of water, put on the stove and boil for 30 minutes, then remove and serve.
If the amount of peanuts is not large, you can pinch the peanut shells one by one before soaking. In this way, the salty and umami taste is soaked quickly, which can shorten the soaking time
space.
After cooking the brine flowers, they can be dried in the sun until semi-dry, which can not only prolong the storage time, but also feel delicious and delicious to eat.
Brine peanut rice
10 kg of peanut rice, 500 g of table salt.
Remove the mold and moth grains from the peanut rice, rinse and soak in the tank for 1 hour. Place the soaked peanut rice in a pot and add salt and water, which is 5-6 cm higher than the peanut rice. First use high heat to boil, then cook over low heat, until the peanuts and rice are soft, then fish out, cool and serve.
Salty peanuts
10 kg of fresh peanuts and 1 kg of salt unsweeened.
Wash the peanuts and beat them with a wooden stick to crack the shell slightly. Put the peanuts and salt together in the tank and soak in water for 2 hours. Then pour into the pot together, add a little water, bring to a boil over high heat, cook for another 1 hour on low heat, and then serve.
Rock sugar peanut rice
According to the proportion of peanut rice 10 kg, sugar 10 kg, caramel 2 kg, soybean oil 1 kg ratio ingredients
Peel: Sauté the peanut rice with clean sand grains in a pot. After frying, sift off the sand and remove the skin of the peanut rice. To make sugar blanks, wash the wok, add about 6 kg of water, bring to a boil and add 10 kg of white sugar to cook for about 8 minutes, then add 2 kg of caramel to continue cooking. When the sugar is boiled and viscous, add soybean oil, continue to heat, until the syrup is golden brown, immediately remove the end of the pot from the source of the fire, and pour the peanut rice into the syrup, quickly stir well to make a sugar blank.
Forming: Pour the sugar blank into a flat bottom plate coated with cooking oil, press it into thin slices with a flat spatula, and cut it into small pieces after cooling.
When boiling sugar, use a high flame. Master the heat. The syrup is too hard, the finished product sticks to the teeth, the old finished product is bitter, the old and tender is suitable, and the finished product is sweet and delicious. Peanuts and rice should be processed immediately after frying, which will avoid moisture absorption and moisture, and will not be crispy to eat.
Sugar peanut rice
Peanut rice 10 kg, sugar 2 kg, caramel 1 kg.
Choose large peanut rice, pour cold water and sauté until cooked. Add sugar, caramel with an appropriate amount of water, into the pot to burn until the water evaporates, stir the sugar "silk head", you can get out of the pot, put into the special drum, together with the cooked flesh, mixed as soon as possible, rolling, even so that the sugar rolls on the pulp, but do not make the pulp stick to the lump, and then dry it with an oven.
Peanut dip
22 kg of raw peanuts, 30 kg of cotton sugar, 25 kg of caramel, 200 g of peanut oil.
Peanut rice must be selected to be evenly and full of particles. Sautéed with clean sand and crispy when cold. Sift off the sand, rub off the linings and set aside in a greased pan. With one-third cotton sugar and one-third caramel, add about 1.5 kg of water. When boiled to 110 degrees, remove the syrup from the heat and slowly inject into the cooked peanut rice. Shake the peanut rice while pouring. Make it evenly dipped in sugar. This is the first drizzle of sugar. The rest of the cotton white sugar and caramel are boiled in two times, the first time the sugar temperature is about 120 degrees, and the second sugar temperature is about 130 degrees. After boiling, the method of pouring sugar for the first time is used successively, and then the sugar is poured twice to make the peanut rice table sticky and sticky. After cooling, the appearance is snow white, the particles are even and non-sticky, and the sugar coating does not fall off.
Suzhou clove fructose
Cooked peanut rice 7.5 kg, granulated sugar 10 kg, caramel 25 kg, lemon oil 10 ml, citric acid 20 g.
After boiling sugar with 1 kg of water, add citric acid and caramel, burn to 160 degrees (small bubbles on the surface of the syrup), remove the sugar pot from the heat. Add lemon oil and peanut rice and mix quickly with a spatula. Spread a layer of cooked rope oil on the stone slab, pour the sugar on the stone slab, press it into 3 cm thick cubes with a wooden stick, and cut it into 3 cm long with a knife. A small piece of 1 cm wide is sufficient.
Butter fructose, also known as lemon fructose, is one of the specialties of Suzhou, its crisp and fragrant, non-stick teeth when eating, is a long-standing popular food.
Southern flavor peanut candy
Peanut rice 5 kg, sugar 2.5 kg, peanut oil 200 g.
Sauté the peanut rice over a low heat with clean sand until ivory white. Sift the sand to peel the peanut rice and roll it into two cloves. Put the peanut oil in the pan, heat it up and add the sugar, stirring constantly. When the sugar is light yellow, pour the peanuts into the pot and mix well with the sugar. Spread a layer of cooked peanut oil in a container 8 cm long, 3 cm wide and 2.5 cm high. After filling the ingredients, flatten them with a shovel, especially the west and corners. After 5 minutes, remove the blank and cut into thin slices 3-4 cm thick while hot. When completely cooled, it is crisp, fragrant and sweet with southern peanut candy.
Egg yolk peanuts
10 kg of raw peanut rice, 5 kg of granulated sugar, 600 g of caramel, 15 ml of vanilla oil, 500 g of lard, 50 g of baking soda
Put the granulated sugar and 500 grams of water into the pot and heat, until the sugar is completely dissolved, put in the caramel, put in the lard after wrapping well, burn to 145 degrees, use chopsticks to pick up the sugar, can be pulled into silk as well. At this time, put the baking soda in the pot and stir well, away from the heat, and use a spatula to scoop the sugar until the egg is brown. While boiling the sugar, sauté the peanuts and rice in pure sand to turn ivory, sift off the sand, rub the skin clean, and pour into the sugar while hot and stir. Peanut rice is not sticky if it is not hot. At the same time, pour vanilla oil into the sugar and stir until the sand becomes a granule.
Egg yolk peanuts, also known as vanilla peanuts, are so named after their taste as egg yolks, which are crispy and delicious, nutritious, and not greasy for a long time, especially suitable for children. It should not be damp when storing, and can be stored for about half a year.
Teochew lard peanut candy
Cooked peanut rice (de-red) 44 kg, sugar 22 kg, sugar 22 kg, pork white fat 7 kg, cooked lard 6 kg, green onion 500 g.
First, put 8 kg of water and sugar, caramel and lard into the pot and simmer for about 30 minutes, when the appropriate concentration is reached, add the diced white fat and green onion, that is, leave the stove and stir with a shovel. When the syrup temperature decreases, the peanut rice can be put into the mixture. Place glutinous rice paper in an iron dish, pour in the prepared peanut candy, press and scrape flat to make it bond. Once cooled, cut into chunks.
Teochew lard peanut candy, because of more sugar, and is soft, the quality is susceptible to changes in temperature: cold is hard, hot is soft, and easy to go back to the oil and lose its original taste, so it is mostly produced in autumn and winter. Generally can be stored for about 5 and about.
Cocoa peanuts
1 kg of peanut rice, 500 g of white sugar, 80 g of caramel, 80 g of cocoa powder,
Sauté the selected peanuts in a pan and rub off the outer garment. Put the sugar and water in an iron pot, heat it on the stove, add the sugar after the sugar has melted, and continue to heat. When the syrup temperature reaches 125 degrees, remove the end of the pot from the stove. Add the cocoa powder, stir well with a stick, then pour in the peanut rice and stir-fry along the bottom of the pan with a spatula to make the surface of the peanut rice stick to the syrup. Stir-fry until the syrup is golden and the color is pink brown, then it can be removed.
Fish skin peanuts
Peanut rice 19.5 kg, flour 26.2 kg. Salt 6 kg caramel 1.35 kg, saccharin 7 g, monosodium glutamate 29 g, soy sauce 2.3 kg, fine salt 183 g, raw oil 2.5 kg, yeast 50 g, alkali to taste.
1, sugar, salt and water to dissolve, and then add caramel to burn into syrup. After cooling, it is stirred into a pulp with fresh yeast and flour boiled in warm water, poured into a stainless steel container for fermentation, and when the slurry has bubbles, it can be used to coat the powder. Pour the peanuts into the rotary pot, start the motor, the rotary pan rotates rapidly, and the peanuts roll in the rotary pot. Scoop a spoonful of slurry, slowly pour into the swirling pan, and when the surface of the peanuts is full of slurry, pour in a little flour. After the surface of the peanut is coated with the first layer of sugar coating, a spoonful of slurry is scooped in, and after the slurry is covered with peanuts, a layer of flour is poured. Repeat this many times to gradually thicken the slurry on the surface of the peanut. Pouring flour prevents the peanut blanks from sticking to each other. After the slurry powder is all finished, the peanut blank is poured into another rotary pot and polished to make the surface of the billet smooth. Pinch your fingers without dents and you can get out of the pan.
2: Wrap the peanuts and rice in powder and spread out on a wooden plate to dry.
3, the dried peanut blank into the cylindrical wire cage, the wire cage has a shaft in the middle, connected by the belt and the motor, under the cage is the oven, start the motor, the wire cage rotates rapidly, the peanut rotates in the cage and matures by heat. Usually bake for about 45 minutes per cage. Mature fish skin peanuts, the surface is slightly yellowish, the inner layer of peanuts is ivory colored.
4: Pour the cooked fish skin peanuts into the pot, pour in the pre-prepared seasoning, quickly shovel and mix well. Then pour into a large iron basket, blow cold with a fan and mix with oil.
The preparation method of seasoning is 2.3 kg of soy sauce, 7 grams of saccharin, 2 kg of water per 19.5 kg of peanut rice, boil and add an appropriate amount of MONOS, and mix well, that is, peanut rice requires large and full grains. Flavors generally use vanilla flavor, can also vanillin, yeast should use fresh yeast.
<h1>Introduction of raw materials</h1>
1. Octagon
Star anise, also known as fennel or large material, is an evergreen tree of the orchid family. It has a special fragrance and is a spicy condiment. The octagonal shape is peculiar, gear-shaped, and each only 7-9 fruit ingys is composed of mostly 8, so it is called "octagon". Guangxi has the largest output, Yunnan, Guangdong, Fujian have production. The quality requirements of the octagon are: brownish red in color, bright and shiny, the particles are fat, the eyes are open (the pod edges are cracked larger, you can see the pod kernels), no threshing, no brokenness, and its body is dry and hard.
2. Peppercorns
Peppercorns are also known as Qin pepper, mountain pepper, grains such as mung beans, pepper skin appearance reddish brown, there are cracks, the top crack contains a grain, pepper is mainly used in its pepper skin, its taste is spicy and astringent, strong aroma, is a good seasoning. Peppercorns are mainly produced in Hebei, Henan, Shanxi, Shaanxi, Sichuan, Yunnan and other places, pepper is divided into large peppers and small peppers according to the size of the particles, large rubber is collectively known as Da Hong Pao, small peppers are called small gold, large peppers are better than small peppers, and there is a kind of green pepper, the skin color is blue-brown, also known as soil peppercorns, poor quality. The varieties of peppercorns are dried, the grain size is uniform, the shell color is red, the shell does not contain seeds, the aroma is strong, and the spicy taste is the best.
3. Cumin
Cumin referred to as cumin, also known as coriander or cumin, shaped like barley at both ends of the slightly pointed, the appearance of smooth color green with yellow, there is a spicy aroma, cumin production areas are Shanxi, Inner Mongolia, Gansu, Sichuan, Qinghai, Shaanxi, Xinjiang and other provinces and regions, of which with Shanxi the largest number, cumin quality requirements are dry, full of particles, yellow and green color, spicy smell, less impurities.
4. Cinnamon
Cinnamon is the bark of the laurel tree. The laurel tree is divided into two kinds of jade laurel and fungal laurel {jade cinnamon bark is referred to as jade cinnamon, which can be used as medicinal materials, and the fungal cinnamon bark is called cinnamon bark, which is used for consumption. The aroma is pure and elegant, and is often used as a seasoning with star anise. The production of cinnamon peel is the largest in Hubei and Jiangxi provinces, Guizhou. Fujian. Hunan, Anhui, Zhejiang II and other provinces also produce. The quality requirements of cinnamon are: good fragrance, dry identity, pure color, thick and uniform, no sound impurities.
5. Edible flavor
Flavors are made from a variety of high-safety flavors and thinners. According to the different solvents, there are two types of water solubility and oil solubility. It is advisable to make stir-fried goods with water-soluble flavors and choose different aroma types according to different varieties.
6 Saccharin
Saccharin is a colorless crystalline or white crystalline powder, and there are also processed into tablets, commonly known as saccharin tablets. Its sweetness is 300-500 times that of sucrose, and it is easily soluble in water. At room temperature, its aqueous solution is left for a long time and the sweetness will decrease. Therefore, it is advisable to accompany it. Saccharin itself has no nutritional value. It mainly plays a role in flavoring. According to national health standards, the dosage shall not exceed the standard.
7. Table salt
There are two kinds of table salt: coarse salt and refined salt. It plays a role in seasoning in stir-fried goods, because its dissolution point is extremely high (in the case of anhydrous situation, the dissolution point is 804~ 820 C), so it can replace sand and use it to fry beans, melon seeds, peanuts and other foods.
8. Sugar
The commonly used sugars in fried goods are white sugar, red sugar and other gods. It is best to use white sugar to make white sugar-coated stir-fried goods and peanut candy, so that the product sugar coating is white and the sugar body color is light. Tempting appetite. Dark sugar-coated varieties such as cocoa bran bean and strange bean can also be made with brown sugar. White sugar requires a bright sugar color, uniform sugar particles, loose and dry, and no colored sugar granules and sugar blocks. The sugar aqueous solution is clear and transparent, and there is no odor. Red sugar is a reddish brown fine grain with molasses flavor, no impurities, odor.
9. Caramel
Yi sugar, also known as maltose, is a light yellow translucent liquid made of grains as raw materials, which is condensed after steaming and adding malt to saccharify the starch. When boiling syrup, caramel needs to be added to make the sugar thicken, and the surface of the product is tightly coated and not easy to fall off.
............ The next article introduces the stir-frying of melon seeds
To be continued...
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