I. Multi-Flavoured Peanut Kernels
Ingredients
50 kg peanut kernels, 70 kg wheat flour, 125 kg white sugar, 50 kg vegetable oil, 3.5 kg edible salt, 0.9 kg ammonium bicarbonate, natural spices, and optional chilli powder.
Production Method
- Prepare Syrup and Coat with Flour
First, dissolve 40 kg of sugar in 28 kg of water to create a uniform syrup. After cooling, add ammonium bicarbonate and distribute the syrup evenly over the peanut kernels. Subsequently, load the peanuts into a coating drum containing wheat flour. As the drum rotates, the kernels gradually form a smooth outer coating. Finally, fry them until golden brown, ensuring a crisp, stable shell. - Prepare Sugar Coating
Meanwhile, heat 85 kg of sugar with 25.5 kg of water until the mixture thickens. As heating continues, large bubbles gradually transform into fine bubbles, indicating proper concentration. This stage usually lasts 3–4 hours because controlled heating directly impacts coating stability. - Mix and Apply Final Coating
After frying, place 16 kg of peanut blanks into a pan. Next, add the sugar coating, salt, and spices. Stir continuously until the mixture adheres uniformly. As a result, the peanuts develop a well-balanced multi-flavour profile. - Packaging
Once thoroughly cooled, the peanuts can be packaged immediately. Consequently, they enter retail markets in small pouches and remain one of the most popular snack varieties.
II. Sand-Fried Salted Peanut Kernels
Ingredients
10 kg peanut kernels, 500 g coarse salt.
Method
Begin by selecting large, undamaged kernels and removing defective pieces to ensure uniformity. Next, blanch the peanuts at approximately 90°C and drain thoroughly. Mix the kernels with coarse salt and allow them to rest for 6–7 hours to complete salt penetration.
Meanwhile, heat clean white sand in a wok until very hot. Thereafter, add the peanuts and stir-fry. Initially maintain high heat, then gradually reduce to low heat until the kernels turn ivory white. Finally, sift out the sand and cool the peanuts thoroughly. Because heated sand becomes darker after several uses, it should be replaced every 3–4 cycles to maintain the desired product colour.
III. Salty-Dried Peanut Kernels
Ingredients
24 kg peanuts, 26 kg glutinous rice flour, 0.65 kg starch, 4 kg salt, 0.25 kg MSG.
Equipment
Coating drum, drying basket, baking oven.
Method
Prepare Seasoning Paste
Start by dissolving 4 kg of salt in 18 kg of water, then bring it to a boil. Meanwhile, mix starch and flour into a slurry, filter it, and add it to the boiling brine. As the mixture thickens, add MSG and colouring to form a smooth paste.
Prepare Sugar Syrup
In another pot, dissolve the sugar in water and bring to a boil. Immediately add a glutinous rice slurry and stir continuously. Consequently, the syrup reaches approximately 90 per cent gelatinisation, forming an effective binder.
Coating Process
Place peanuts into the coating drum. While the drum rotates, pour the sugar syrup gradually and sprinkle the remaining glutinous rice flour. As a result, a 3 mm coating forms around each kernel, providing gloss and uniformity.
Baking
Transfer the coated peanuts to the drying basket and bake at 160°C. Maintain even temperature and consistent rotation. Therefore, the peanuts dry uniformly without scorching or deforming.
Seasoning Application
Immediately after baking, divide the peanuts into batches and mix with the seasoning paste. Then spread them thinly on trays to cool, preventing them from sticking together.
Process Flow
Peanut kernels → Syrup → Flour coating → Baking → Seasoning paste → Finished product
Key Processing Points
Selection
Remove broken, immature, or mouldy peanuts to ensure consistency. Furthermore, proper sorting significantly improves product appearance and consumer satisfaction.
Soaking and Boiling
Peanuts should soak in brine for 1–2 days and then boil. Consequently, salt penetrates more effectively, thereby improving flavour.
Washing
After boiling, scrub the kernels thoroughly to remove mud and impurities. Additionally, spin-drying reduces surface moisture before baking.
Baking
Use low, steady heat to prevent scorching. Moreover, constant turning ensures uniform drying and prevents shell cracking.
IV. Spicy Numb (Mala) Salted Peanut Kernels
Method 1
First, briefly soak the peanuts, then season with salt and five-spice powder. Thereafter, fry them in cold oil, gradually increasing the temperature. Additionally, add dried chillies and Sichuan peppercorns to build a strong spicy–numbing flavour. Finally, sprinkle toasted sesame seeds and cool completely.
Method 2
Begin by dry-roasting the peanuts to remove internal moisture. After cooling, remove the skins—heat oil with Sichuan peppercorns and chilli threads to release aromatic compounds. Consequently, the oil becomes rich and fragrant. Next, add peanuts, salt, and optional MSG. Mix thoroughly and cool before packaging.
V. Old Vinegar Peanut Kernels
Method 1
Prepare the sauce by combining oyster sauce, seafood sauce, orange juice, vinegar, and sugar. Meanwhile, fry the peanuts slowly until golden red. Next, pour the prepared sauce over the peanuts. Additionally, garnish with finely diced bell peppers, onion, and carrot to enhance visual appeal and depth of flavour.
Microwave Version
Wash the peanuts and mix with salt and oil—microwave twice, stirring between cycles. Once cooled completely, mix with diced cucumber, spring onion, and cilantro. Finally, pour the vinegar–sugar seasoning over the mixture and allow it to marinate for 2 minutes before serving.
Shelf Life Notice
Due to their higher moisture content, these salted peanut products are not suitable for long-term storage. Therefore, they should be consumed promptly to preserve texture and flavour.
