| 摘要 |
PURPOSE: A method of manufacturing tangerine snack is provided to improve appearance and taste, and to extend expiration date by preserving the characteristic flavor and taste of tangerine. CONSTITUTION: 100 eggs are mixed until yolks are broken completely. 100g of peanuts are crushed into the size of 1/8-1/10. Snack powder is manufactured by mixing 4,800g of wheat flour, 4,000g of sugar, 200g of dextrin, 100g of baking powder, 50g of emulsifier, 40g of salt, and 10g of flavoring agent. Tangerine juice is extracted by squeezing 500g-700g of tangerine. Dough is prepared by mixing 100-150g of melted butter, 100g of crushed peanuts, the snack powder, 200-400g of cooking oil, 50-100g of condensed milk, and 200-400g of rice wine. Pea sediment is obtained by grinding boiled peas and filtering the ground peas after mixing with five times the amount of water and settling for 1 hour. The pea sediment mixed with sugar is roasted for 6-8 minutes and then cooled at room temperature. Tangerine snack is manufactured by mixing 15kg of dough and 13kg of pea sediment and then heating the mixture. [Reference numerals] (111) Mix an egg; (113) Crush peanuts; (115) Manufacture snack powder; (117) Mix tangerine(powder/undiluted liquid); (119) Stir dough; (121) Boil peas; (123) Grind the peas; (125) Macerate and filter; (127) Roast fillings(add sugar); (129) Cool; (131) Mount a dough/filling container; (133) Pre-heat a snack baking frame; (135) Put the dough/fillings; (137) Bake; (139) Extract |
