| 摘要 |
1,139,670. Peanut food. R. J. REYNOLDS TOBACCO CO. 2 May, 1967 [3 May, 1966], No. 20389/67. Heading A2B. A dough is formed by mixing together water, ground roasted peanuts having an oil content of 20-30% by weight, and an edible emulsifying agent, for example mono- and di-glycerides, and soybean lecithin extracts. A binding agent, for example potato starch, casein, tapioca flour, corn flour, or wheat flour, may also be present. The dough may be formed into thin pieces and cooked, for example by deep fat frying. The product may be salted. The ground peanuts may be prepared by roasting and blanching peanuts, in either order, expressing oil therefrom to give the desired oil content, or solvent extracting, and grinding. |
