CN102132911B - Crisp peanut leisure food and preparation method thereof - Google Patents
Crisp peanut leisure food and preparation method thereof Download PDFInfo
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- CN102132911B CN102132911B CN201110051195A CN201110051195A CN102132911B CN 102132911 B CN102132911 B CN 102132911B CN 201110051195 A CN201110051195 A CN 201110051195A CN 201110051195 A CN201110051195 A CN 201110051195A CN 102132911 B CN102132911 B CN 102132911B
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Abstract
The invention discloses a tasty crisp peanut leisure food and a preparation method thereof. The tasty crisp peanut leisure food is prepared according to the following steps: ginger, green Chinese onion, aniseed, pepper, rhizoma kaempferiae, pericarpium citri reticulatae and liquorice are used as spices and are added with water for infusing so as to obtain a basic solution of the spices; the basic solution of the spices is added with salt, saccharose, aginomoto, nucleotide delicate flavour, soy sauce, cooking wine and essential oil to prepare and obtain a peanut infusing liquid; peeled milky white peanut is mixed with the infusing liquid with a mass proportion of 1: (0.15-0.30), and is infused to be tasty for 5 to 8 hours after being stirred; the infused peanut is placed in the environment with hot air of 60 to 90 DEG C for dry to remove moisture, and then is arranged in a far infrared oven with the temperature being 130 to 160 DEG C for roasting for 15 to 30min; the heated peanut is uniformly mixed with plant oil and flavoring materials; and then cooling and packaging are conducted to obtain the tasty crisp peanut leisure food. The method can change the traditional flavoring and drying methods of the peanut on the premise of sufficiently ensuring flavoring of the peanut and keeping the peanut crisp, is more energy-saving and environment-friendly in production, and has good prospective industrialized prospect in the future.
Description
Technical field
The present invention relates to crisp peanut leisure food of a kind of flavor and preparation method thereof.
Background technology
China is world's peanut first main product state and country of consumption, and peanut not only can be used to oil expression, also is traditional dry fruit food, on China leisure food market, occupies critical role.According to incompletely statistics, China's shelled peanut, peanut fruit leisure food the year consumption figure at 350～4,000,000 tons, nearly 60,000,000,000 yuan of the output value.Main flow peanut leisure goods are common has four major types: with " self-sufficient and strategically located region peanut " is the boiled and dried salted groundnut in shell of representative; With " Shandong major peanut " is the light crisp peanut of representative; With " drunkard's peanut " is the fried peanuts of representative, is the wrapped peanut of wrapping up in of representative with " boiled peanut "; On the taste then with salty perfume (or spice), spices, spicy etc. in the majority.The conventional machining process of this type of (Groundnut products) is main with boiling, oven dry, frying, fried etc., and boiling mainly is for tasty, parch, fried then crisp in order to dewater, to protect, give birth to purpose such as perfume (or spice).Traditional handicraft has its strong point, but the product defects that also exists some not overcome as yet, like peanut after boiling is tasty; Protein denaturation in the kernel; Kernel distortion, oven dry back kernel more firmly, crisp inadequately, and boiling process also is a power consumption and the process that increases three waste discharge; Though fried product is crisp, use oily waste and pollution problem etc. in view of shortcoming, fried systems such as the high heat of fried based food, easy oxidation, easy generation carcinogenic substances, the future development prospect allows of no optimist.
All in all domestic at present authorized or the disclosed patent relevant with (Groundnut products) and processing technology thereof has nearly 20 still take off not open above-mentioned conventional machining process.All mention in the cooking method patents such as (CN1484985) that wherein production method (CN1666664), of the production method of salt crisp peanut (CN1765230), a kind of method for preparing peanut kernel (CN1178648) with almond flavor, nutritious peanut (CN97110406.9), a kind of processing method (CN1213512) of shelled peanut, a kind of peanut food is cultivated peanut peanut flavor adopt the tasty method of boiling, relate to the hot-air seasoning method that is of product drying.The high temperature, the high pressure that relate to peanut in the technology for making golden fried peanut (CN97105719.2) steam material and fried dehydration.The clothing method of wrapping up in of the tasty employing boiled peanut of mentioning in a kind of manufacturing approach of honeyed peanuts (CN1009052B), cumin delicious peanuts and the manufacturing approach patents such as (CN02144521.4) thereof of raw material; Be about to the condiment powder and be rolled in the peanut surface and realizing distinguishing the flavor of, but its ageing method is still continued to use traditional fried method.
In conjunction with actual production of peanut leisure food and existing patented technology situation; From improving product quality, improving enterprise production and management benefit equal angles; On the basis of inheriting tradition, be necessary to develop a kind of remedy boiling, frying technological process defective the crisp peanut production new technique of flavor.
Summary of the invention
The purpose of this invention is to provide crisp peanut of a kind of flavor and preparation method thereof.
The crisp peanut of flavor provided by the present invention is to prepare according to the method that comprises the steps:
1) is spice with ginger, shallot, aniseed, Chinese prickly ash, kaempferia galamga, dried orange peel and Radix Glycyrrhizae, adds water logging system, obtain spice stoste;
2) in said spice stoste, add salt, sucrose, monosodium glutamate, ucleotides tasty agents, soy sauce, cooking wine and essential oil, preparation obtains the peanut maceration extract; Said essential oil is spicy essential oil, spiced essential oil or ginger essential oil;
3) peanut of will peeling mixes with said peanut maceration extract, stirs, dipping is tasty;
4) will flood tasty peanut heated-air drying and slough moisture, it is crisp to place baking box continuation baking to cause again, and mixes with vegetable oil, decorations material while hot, and crisp peanut is promptly obtaining distinguishing the flavor of.
Wherein, the mass ratio of ginger, shallot, aniseed, Chinese prickly ash, kaempferia galamga, dried orange peel and Radix Glycyrrhizae is followed successively by in the said spice of step 1): (1.0～3.0): (1.0～3.0): (0.5～1.5): (1.0～2.5): (0.5～1.5): (0.5～1.0): (0.5～1.0); When adding water logging system spice, the mass ratio of said spice and water can be 1: (20～30), infuse temperature are that 95～100 ℃, time are 35～75min.
Step 2) in; During preparation peanut maceration extract; In said spice stock solution quality is 100 parts, adds 15～20 portions of salt, 20～40 portions of sucrose, 3.0～6.0 portions of monosodium glutamates, 0.2～0.6 part of ucleotides tasty agents, 15～30 portions of soy sauce, 25～50 portions of cooking wine and 2.5～5.0 parts of essential oils.Said ucleotides tasty agents specifically can be 5 '-inosinic acid (IMP)+5 '-sodium guanylate (GMP), i.e. I+G.
In the step 3), the mass ratio of peel milky white peanut and peanut maceration extract can be 1: (0.15～0.30); Stirring, flooding the tasty time is 5.0～8.0h, need suitably turn therebetween to guarantee that mixing of materials is even.
The temperature of heated-air drying described in the step 4) can be 60～90 ℃, wind speed 0.2～0.4m/s, and heated-air drying to peanut moisture is reduced to below 15%.Said baking is carried out in far-infrared oven, and baking temperature is 120～150 ℃, and the time is 15～25min; And after baking, peanut is mixed with decorations material such as a little vegetable oil, shredded chili, Chinese prickly ash or shredded ginger or five-spice powders while hot.
In addition, said method also comprise to obtain the step of packing after the cooling of the crisp peanut of flavor.The cooling of peanut is carried out in natural environment, and to be cooled after 30～35 ℃, nitrogen-filled packaging promptly gets this product.
Flavor shelled peanut processing technology with tradition and compare, among the present invention the flavor method be limited feed liquid infusion process, compare with traditional immersion digesting technoloy, reduce the maceration extract consumption more than 10～20 times, and avoided the boiling energy consumption; Adopt hot blast low temperature and infrared high temperature to bake two step seasonings, make the crisp degree of product to compare favourably, and peanut full seed, shape remain intact with fried method; The hot spice method in later stage can also further be brought the fragrant hot flavor of decorations such as capsicum, Chinese prickly ash, shredded ginger material into play, increases the fragrance plumpness of product.No matter product of the present invention all has certain advantage than traditional handicraft at quality, cost or the aspects such as energy-saving and environmental protection that produce, Mirae Corp.'s promise well.
The specific embodiment
Through specific embodiment the inventive method is described below, but the present invention is not limited thereto.
Experimental technique described in the following embodiment like no specified otherwise, is conventional method; Said material like no specified otherwise, all can obtain from commercial sources.Spicy essential oil, spiced essential oil and ginger essential oil used among the embodiment are purchased in Nanyang Zhangzhongjing Super Kitchen Co., Ltd..
Embodiment 1, preparing the crisp peanut leisure food of distinguishing the flavor of
1) infuse of spice stoste
Take by weighing the various spices of infuse spice stoste: ginger 1.0g, shallot 1.0g, aniseed 0.5g, Chinese prickly ash 1.0g, kaempferia galamga 0.5g, dried orange peel 0.5g, Radix Glycyrrhizae 0.5g; Above-mentioned spice is mixed, add 110g water,, cross and filter spice stoste at 95 ℃ of following lixiviate 70min.
2) preparation of maceration extract
Get 100g spice stoste, add 15g salt, 30g sucrose, 5g monosodium glutamate, 0.4g (I+G), 30g soy sauce, 40g cooking wine, 5.0g profit two and dissolve the spicy essential oils of type, make the solids dissolving and mix.
3) dipping of peanut
Take by weighing 1500g and take off the milky white peanut of scarlet, with above-mentioned prepare maceration extract and fully mix after, at room temperature place dipping, the time is 8.0h, need suitably turn therebetween to guarantee that mixing of materials is even.
4) drying of peanut
The peanut that dipping is good is laid in the pallet, and with the wind speed heated-air drying of 0.4m/s, contained humidity is reduced to below 15% to the peanut under 65 ℃.
5) baking of peanut
The peanut that drying is good is put into the far-infrared oven baking, 150 ℃ of control baking temperatures, and about 15min of time is to the peanut surface coloring.
6) spice
Peanut is taken out from baking box, pour in the container with 45g vegetable oil, 20g shredded chili, 25g pepper grain while hot, mix, and keep 30min.
7) cooling, packing
Peanut is poured out from container, is tiled in the pallet and cools off, treat that the peanut surface temperature is cooled to 30～35 ℃ after, can pack; Packaged form adopts multilayer complex films packing material, nitrogen-filled packaging.
Products characteristics: golden yellow, the full seed of product color, typical spicy fragrance and the fragrance that bakes peanut are arranged, the spicy bright perfume that enters the mouth, crisp being prone to are chewed, and aftertaste is pure.
Embodiment 2, preparing the crisp peanut leisure food of distinguishing the flavor of
1) infuse of spice stoste
Take by weighing the various spices of infuse spice stoste: ginger 1.5g, shallot 1.0g, aniseed 1.0g, Chinese prickly ash 1.5g, kaempferia galamga 0.6g, dried orange peel 0.6g, Radix Glycyrrhizae 0.8g; Above-mentioned spice is mixed, add 210g water,, cross and filter spice stoste at 100 ℃ of following lixiviate 45min.
2) preparation of maceration extract
Get 200g spice stoste, add 43g salt, 80g sucrose, 10g monosodium glutamate, 0.8g (I+G), 40g soy sauce, 65g cooking wine, 10g profit two and dissolve the spicy essential oils of type, make the solids dissolving and mix.
3) dipping of peanut
Take by weighing 1500g and take off the milky white peanut of scarlet, with above-mentioned prepare maceration extract and fully mix after, at room temperature place dipping, the time is 5.0h, need suitably turn therebetween to guarantee that mixing of materials is even.
4) drying of peanut
The peanut that dipping is good is laid in the pallet, and with the wind speed heated-air drying of 0.2m/s, contained humidity is reduced to below 15% to the peanut under 85 ℃.
5) baking of peanut
The peanut that drying is good is put into the far-infrared oven baking, 140 ℃ of control baking temperatures, and about 23min of time is to the peanut surface coloring.
6) spice
Peanut is taken out from baking box, pour in the container with 45g vegetable oil, 15g shredded chili, 15g pepper grain while hot, mix, and keep 30min.
7) cooling, packing
Peanut is poured out from container, is tiled in the pallet and cools off, treat that the peanut surface temperature is cooled to 30～35 ℃ after, can pack; Packaged form adopts multilayer complex films packing material, nitrogen-filled packaging.
Products characteristics: golden yellow, the full seed of product color, typical spicy fragrance and the fragrance that bakes peanut are arranged, the spicy bright perfume that enters the mouth, crisp being prone to are chewed, and aftertaste is pure.
Embodiment 3, preparing the crisp peanut leisure food of distinguishing the flavor of
1) infuse of spice stoste
Take by weighing the various spices of infuse spice stoste: ginger 3.0g, shallot 1.5g, aniseed 1.0g, Chinese prickly ash 2.0g, kaempferia galamga 0.5g, dried orange peel 1.0g, Radix Glycyrrhizae 0.5g; Above-mentioned spice is mixed, add 200g water, under 100 ℃, soak 40min, cross and filter spice stoste.
2) preparation of maceration extract
Get 200g spice stoste, add 40g salt, 75g sucrose, 10g monosodium glutamate, 1.0g (I+G), 50g soy sauce, 60g cooking wine, 5.0g profit two and dissolve the type ginger essential oils, make the solids dissolving and mix.
3) dipping of peanut
Take by weighing 1500g and take off the milky white peanut of scarlet, with above-mentioned prepare maceration extract and fully mix after, at room temperature place dipping, the time is 6.0h, need suitably turn therebetween to guarantee that mixing of materials is even.
4) drying of peanut
The peanut that dipping is good is laid in the pallet, and with the wind speed heated-air drying of 0.3m/s, contained humidity is reduced to below 15% to the peanut under 75 ℃.
5) baking of peanut
The peanut that drying is good is put into the far-infrared oven baking, 145 ℃ of control baking temperatures, and about 20min of time is to the peanut surface coloring.
6) spice
Peanut is taken out from baking box, pour in the container with 45g vegetable oil, 30g Rhizoma Zingiberis sliver while hot, mix, and keep 30min.
7) cooling, packing
Peanut is poured out from container, is tiled in the pallet and cools off, treat that the peanut surface temperature is cooled to 30～35 ℃ after, can pack; Packaged form adopts multilayer complex films packing material, nitrogen-filled packaging.
Products characteristics: golden yellow, the full seed of product color, typical ginger flavor is arranged and bake the fragrance of peanut, to go into salty taste and rarely have that ginger is peppery, crisp to be prone to chew, aftertaste is pure.
Embodiment 4, a kind of crisp peanut leisure food of flavor and preparation technology thereof
1) infuse of spice stoste
Take by weighing the various spices of infuse spice stoste: ginger 3.0g, shallot 3.0g, aniseed 1.5g, Chinese prickly ash 2.5g, kaempferia galamga 1.5g, dried orange peel 1.0g, Radix Glycyrrhizae 1.0g; Above-mentioned spice is mixed, add 300g water, under 100 ℃, soak 35min, cross and filter spice stoste.
2) preparation of maceration extract
Get 200g spice stoste, add 40g salt, 70g sucrose, 8g monosodium glutamate, 45g soy sauce, 55g cooking wine, 10.0g profit two and dissolve the spiced essential oils of types, make the solids dissolving and mix.
3) dipping of peanut
Take by weighing 1500g and take off the milky white peanut of scarlet, with above-mentioned prepare maceration extract and fully mix after, at room temperature place dipping, the time is 7.0h, need suitably turn therebetween to guarantee that mixing of materials is even.
4) drying of peanut
The peanut that dipping is good is laid in the pallet, and with the wind speed heated-air drying of 0.2m/s, contained humidity is reduced to below 15% to the peanut under 85 ℃.
5) baking of peanut
The peanut that drying is good is put into the far-infrared oven baking, 140 ℃ of control baking temperatures, and about 22min of time is to the peanut surface coloring.
6) spice
Peanut is taken out from baking box, pour in the container with 45g vegetable oil, 30g five-spice powder while hot, mix, and keep 30min.
7) cooling, packing
Peanut is poured out from container, is tiled in the pallet and cools off, treat that the peanut surface temperature is cooled to 30～35 ℃ after, can pack; Packaged form adopts multilayer complex films packing material, nitrogen-filled packaging.
Products characteristics: golden yellow, the full seed of product color, typical five-spice powder flavor is arranged and bake the fragrance of peanut, go into salty taste aquatic foods, crisp-fried, aftertaste is pure.
Claims (6)
1. a method that is preparing the crisp peanut of distinguishing the flavor of comprises the steps:
1) is spice with ginger, shallot, aniseed, Chinese prickly ash, kaempferia galamga, dried orange peel and Radix Glycyrrhizae, adds water logging system, obtain spice stoste;
2) in said spice stoste, add salt, sucrose, monosodium glutamate, ucleotides tasty agents, soy sauce, cooking wine and essential oil, preparation obtains the peanut maceration extract; Said essential oil is spicy essential oil, spiced essential oil or ginger essential oil;
3) peanut of will peeling mixes with said peanut maceration extract, stirs, dipping is tasty;
4) will flood tasty peanut heated-air drying and slough moisture, and place baking box to continue baking again and cause crisply, and mix with vegetable oil, decorations material while hot, promptly obtain said the crisp peanut of flavor;
The mass ratio of ginger, shallot, aniseed, Chinese prickly ash, kaempferia galamga, dried orange peel and Radix Glycyrrhizae is followed successively by in the said spice of step 1): (1.0 ~ 3.0): (1.0 ~ 3.0): (0.5 ~ 1.5): (1.0 ~ 2.5): (0.5 ~ 1.5): (0.5 ~ 1.0): (0.5 ~ 1.0);
Said adding in the water logging system,, the mass ratio of said spice and water is 1: (20 ~ 30);
Step 2) in, is 100 parts, adds 15 ~ 20 portions of salt, 20 ~ 40 portions of sucrose, 3.0 ~ 6.0 portions of monosodium glutamates, 0.2 ~ 0.6 part of ucleotides tasty agents, 15 ~ 30 portions of soy sauce, 25 ~ 50 portions of cooking wine and 2.5 ~ 5.0 parts of essential oils in said spice stock solution quality;
In the step 3), the mass ratio of said decortication peanut and said peanut maceration extract is 1: (0.15 ~ 0.30);
The temperature of heated-air drying described in the step 4) is 60 ~ 90 ℃, wind speed 0.2 ~ 0.4m/s, and heated-air drying to peanut moisture is reduced to below 15%;
Baking described in the step 4) is carried out in far-infrared oven, and baking temperature is 120 ~ 150 ℃, and the time is 15 ~ 25min.
2. method according to claim 1 is characterized in that: step 1) is said to be added in the water logging system, and the infuse temperature is 95 ~ 100 ℃, and the time is 35 ~ 75min.
3. method according to claim 1 and 2 is characterized in that: in the step 3), stirring, flooding the tasty time is 5.0 ~ 8.0h.
4. method according to claim 3 is characterized in that: in the step 3), said decortication peanut is the milky white peanut of decortication.
5. method according to claim 4 is characterized in that: said method also comprise to step 4) obtain the step of packing after the cooling of the crisp peanut of flavor.
6. each said method prepares among the claim 1-5 the crisp peanut of flavor.
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| CN201110051195A CN102132911B (en) | 2011-03-03 | 2011-03-03 | Crisp peanut leisure food and preparation method thereof |
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| CN201110051195A CN102132911B (en) | 2011-03-03 | 2011-03-03 | Crisp peanut leisure food and preparation method thereof |
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| CN102132911A CN102132911A (en) | 2011-07-27 |
| CN102132911B true CN102132911B (en) | 2012-09-19 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845784A (en) * | 2012-04-19 | 2013-01-02 | 山东世纪春食品有限公司 | Production method of toasted peanuts |
| CN103462111A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Preparation method of spicy and hot ginkgo nut |
| CN104432274A (en) * | 2014-11-04 | 2015-03-25 | 固镇县连龙花生专业合作社 | Honey-baked peanuts and processing technology thereof |
| CN104351864A (en) * | 2014-11-24 | 2015-02-18 | 青岛大学 | Preparation method of instant peanuts |
| CN104983042A (en) * | 2015-06-03 | 2015-10-21 | 上海交通大学 | Peanut roasting method |
| CN105285868A (en) * | 2015-11-12 | 2016-02-03 | 仲景大厨房股份有限公司 | Preparation method of flavored peanuts |
| CN106174327A (en) * | 2016-06-30 | 2016-12-07 | 桐城市兴新食品有限公司 | A kind of delicious peanuts and preparation method thereof |
| CN106722674A (en) * | 2016-12-26 | 2017-05-31 | 东莞市傻二哥食品有限公司 | A kind of delicious peanuts and its preparation technology |
| CN108902869A (en) * | 2018-07-06 | 2018-11-30 | 芜湖喜源味食品有限公司 | A method of having dulcet peanut leisure food processing |
| CN112710126A (en) * | 2021-01-20 | 2021-04-27 | 吉林省杞参食品有限公司 | Air drying processing method for large materials |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077862A (en) * | 1993-03-31 | 1993-11-03 | 刘长民 | A kind of peanut food |
| CN1300565A (en) * | 1999-12-22 | 2001-06-27 | 裴敦平 | Technology for producing deoiled peanut |
| CN101756302A (en) * | 2008-12-25 | 2010-06-30 | 李虹 | Method for processing peanuts |
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2011
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077862A (en) * | 1993-03-31 | 1993-11-03 | 刘长民 | A kind of peanut food |
| CN1300565A (en) * | 1999-12-22 | 2001-06-27 | 裴敦平 | Technology for producing deoiled peanut |
| CN101756302A (en) * | 2008-12-25 | 2010-06-30 | 李虹 | Method for processing peanuts |
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