CN102366071A - Bittern and method for infusing vinegar peanut - Google Patents
Bittern and method for infusing vinegar peanut Download PDFInfo
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- CN102366071A CN102366071A CN2011103139898A CN201110313989A CN102366071A CN 102366071 A CN102366071 A CN 102366071A CN 2011103139898 A CN2011103139898 A CN 2011103139898A CN 201110313989 A CN201110313989 A CN 201110313989A CN 102366071 A CN102366071 A CN 102366071A
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Abstract
The invention discloses a bittern and a method for infusing vinegar peanut. Each 1000g of the bittern comprises the following components: 200-350g of black rice vinegar, 2-5g of citric acid, 0.5-1.5g of sodium citrate, 6-10g of malic acid, 50-200g of white granulated sugar, 0-0.5g of perfume extracts, 10-60g of an apple juice, 5-30g of salt, and the balance purified water. The method for infusing the vinegar peanut with the bittern is characterized in that: stewing with the bittern, infusion and drying are carried out to obtain the vinegar peanut. The bittern of the invention allows the delicious taste, the abundant nutrition, the storage suitableness, and the carrying convenience of the vinegar peanut to be realized, and the vinegar peanut to be treated as an ideal digestible table food or a healthy and nutritive pot food.
Description
Technical field
The present invention relates to a kind of thick gravy and brewing method, specifically a kind of thick gravy of infusion vinegar peanut and utilize the method for this thick gravy infusion vinegar peanut.
Background technology
The Zhenjiang rice vinegar is one of national foremost vinegar, and prove through ancient times and modern medicine scholar research practice: the Zhenjiang rice vinegar is not only delicious flavouring, nutritious food, and be natural drug, curative effect pharmaceutical products preferably.According to the record of relevant medical science: the rice vinegar stasis of blood of can loosing, hemostasis, detoxifcation, effects such as desinsection.Through modern medicine study, find that the food that vinegar soaks can play certain dietary function, particularly to diseases such as angiocardiopathy, hypertension, highs fat of blood, can regulate the acidic materials in the human body, to keep the acid-base balance in the human body, enhance immunity power.Peanut is a kind of food of high nutrition; Contain protein 25%-36%; Fat content can reach 40%, also contains multiple rich nutrient substances in the peanut, like riboflavin, lecithin, resveratrol, vitamin E, calcium and zinc etc.; Often edible an amount of peanut can play and reduce cholesterol, reduction platelet aggregation, effects such as prevention and treatment atherosclerotic, cardiovascular and cerebrovascular disease.Vinegar pickled peanuts is a kind of scientific and reasonable food combination, and not only delicious taste can also promote the digestion and the absorption of peanut nutrition.Vinegar pickled peanuts, traditional way are in container, to soak peanut with vinegar to process, and such way is inappropriate for storage also is inconvenient to carry, and this vinegar pickled peanuts also is not suitable for circulation of commodities and sale.
Summary of the invention
Goal of the invention: in order to overcome the deficiency of prior art, first purpose of the present invention is to provide a kind of thick gravy that can make fragrant beautiful, being rich in nutrition, the infusion vinegar peanut that is suitable for storing of vinegar peanut taste.
Second purpose of the present invention is to provide a kind of method of utilizing above-mentioned thick gravy infusion vinegar peanut.
Technical scheme: in order to solve above-mentioned first purpose; The technical scheme that the present invention adopted is: a kind of thick gravy of infusion vinegar peanut; The component that comprises following weight portion in every 1000g thick gravy: black vinegar 200-350g, citric acid 2-5g, natrium citricum 0.5-1.5g, malic acid 6-10g, white granulated sugar 50-200g, spice extract 0-0.5g, cider 10-60g, salt 5-30g, surplus is for purifying waste water.
In order to solve above-mentioned second purpose, the technical scheme that the present invention adopted is: a kind of method of utilizing above-mentioned thick gravy infusion vinegar peanut, this method comprises the steps:
(1) endure halogen: according to the proportioning preparation thick gravy of said components, wherein elder generation dissolves spice extract separately with boiling water, and then all raw materials are mixed, and is stirred to dissolve fully to obtain thick gravy, and is subsequent use;
(2) infusion: at first peanut is added said thick gravy, heated and boiled kept after boiling slight boiling condition 30-40 minute more then, stopped heating, soaked to make tasty in 8-30 hour again; The weight ratio of wherein said thick gravy and peanut is 1 ~ 3:1;
(3) oven dry: with soaked peanut drop halogen, oven dry is then dried by the fire to dry tack free and is promptly obtained said vinegar peanut.
As the further improvement of brewing method of the present invention, need carry out preliminary treatment to peanut before in step (1), concrete steps are: choose except that the bad beans in the peanut, flat beans, mould beans and impurity; And water cleans; Remove floating thing, put into that water boils and stewing, pick up subsequent use to ripe mashed.
For the vinegar peanut is convenient for carrying, the vinegar peanut after the oven dry is packed, seal with vacuum packing machine then, sterilization, air-dry; Wherein 60-100 ℃ of temperature, sterilizing time are 5-30min during sterilization.
Beneficial effect: compared with prior art; Advantage of the present invention is: adopt thick gravy of the present invention to carry out infusion vinegar peanut, can make vinegar peanut taste fragrant beautiful, being rich in nutrition, be suitable for storage, be convenient for carrying; Both can be used as the good merchantable brand of going with rice or bread that is easy to digest, can be used as the pot foods of health-nutrition again.
The specific embodiment
Through concrete embodiment the present invention is further specified below; Should be pointed out that for the person of ordinary skill of the art, under the prerequisite that does not break away from the principle of the invention; Can also make some modification and improvement, these also should be regarded as belonging to protection scope of the present invention.
Embodiment 1: a kind of thick gravy of infusion vinegar peanut, fill a prescription as follows,
By the 1000g thick gravy: black vinegar 200g, citric acid 4g, natrium citricum 0.8g, malic acid 6g, white granulated sugar 100g, spice extract 0.09g, cider 20g, salt 5g, surplus are for purifying waste water; Wherein the total acidity of black vinegar is 5.0g/100ml.Wherein cider is the commercially available prod, and spice extract is the BAICAO powder that grand fragrant material Co., Ltd produces.
Utilize the method for above-mentioned thick gravy infusion vinegar peanut, concrete steps are following:
1, the preliminary treatment of peanut: choose except that the bad beans in the peanut, flat beans, mould beans and impurity, and water cleans, remove floating thing, put into that water boils and stewing to ripe mashed, look ripe the mashed degree of peanut and decide, the time is 3 hours, picks up subsequent use;
2, endure halogen: according to formulated infusion halogen, wherein with boiling water spice extract is dissolved separately earlier, and then all raw materials are mixed, be stirred to dissolving fully, subsequent use;
3, infusion: the peanut of handling well is added infusion halogen, and heated and boiled turns down inlet valve after boiling, and keeps slight boiling condition 30 minutes, closes vapour, soaks to make tasty in 22 hours; The weight ratio of thick gravy and peanut is 1:1;
4, oven dry: the peanut drop halogen that infusion is good, put into 100-105 ℃ oven for drying after paving, to dry by the fire to dry tack free and get final product, the time is 40 minutes;
5, pack, steam discharge: take out the peanut pack, require material to pave, seal with vacuum packing machine, sterilization, air-dry; Wherein 60-70 ℃ of temperature, sterilizing time are 30min during sterilization.
Embodiment 2: a kind of thick gravy of infusion vinegar peanut, fill a prescription as follows,
By the 1000g thick gravy: black vinegar 250g, citric acid 2g, natrium citricum 0.5g, malic acid 8g, white granulated sugar 200g, spice extract 0.5g, cider 60g, salt 25g, surplus are for purifying waste water; Wherein the total acidity of black vinegar is 6.0g/100ml.
Utilize the method for above-mentioned thick gravy infusion vinegar peanut, concrete steps are following:
(1) preliminary treatment of peanut: choose except that the bad beans in the peanut, flat beans, mould beans and impurity, and water cleans, remove floating thing, put into that water boils and stewing to ripe mashed, look ripe the mashed degree of peanut and decide, the time is 1 hour, picks up subsequent use;
(2) endure halogen: according to formulated infusion halogen, wherein with boiling water spice extract is dissolved separately earlier, and then all raw materials are mixed, be stirred to dissolving fully, subsequent use;
(3) infusion: the peanut of handling well is added infusion halogen, after material boils, turn down inlet valve, about 30 minutes of maintenance slight boiling condition closes vapour, soaks to make tasty in 15 hours; The weight ratio of thick gravy and peanut is 1.05:1;
(4) oven dry: the peanut drop halogen that infusion is good, put into 100 ℃ oven for drying after paving, to dry by the fire to dry tack free and get final product, the time is 40 minutes;
(5) pack, steam discharge: take out the peanut pack, require material to pave, seal with vacuum packing machine, sterilization, air-dry; Wherein sterilization temperature 75-85 ℃, time 15-25min;
(6) flow package: check → vanning → finished product warehouse-in requires to accomplish the finished product ne-leakage.
Embodiment 3: a kind of thick gravy of infusion vinegar peanut, fill a prescription as follows,
By the 1000g thick gravy: black vinegar 350g, citric acid 3g, natrium citricum 1g, malic acid 7g, white granulated sugar 50g, spice extract 0.2g, cider 30g, salt 30g, surplus are for purifying waste water; Wherein the total acidity of black vinegar is 6.0g/100ml.
Utilize the method for above-mentioned thick gravy infusion vinegar peanut, concrete steps are following:
(1) preliminary treatment of peanut: choose except that the bad beans in the peanut, flat beans, mould beans and impurity, and water cleans, remove floating thing, put into that water boils and stewing to ripe mashed, look ripe the mashed degree of peanut and decide, the time is 2 hours, picks up subsequent use;
(2) endure halogen: according to formulated infusion halogen, wherein with boiling water spice extract is dissolved separately earlier, and then all raw materials are mixed, be stirred to dissolving fully, subsequent use;
(3) infusion: the peanut of handling well is added infusion halogen, after material boils, turn down inlet valve, about 30 minutes of maintenance slight boiling condition closes vapour, soaks to make tasty in 10 hours; The weight ratio of thick gravy and peanut is 3:1;
(4) oven dry: the peanut drop halogen that infusion is good, put into 100 ℃ oven for drying after paving, to dry by the fire to dry tack free and get final product, the time is 40 minutes.
Embodiment 4: a kind of thick gravy of infusion vinegar peanut, prescription as follows, by the 1000g thick gravy: black vinegar 220g, citric acid 5g, natrium citricum 1g, malic acid 6g, white granulated sugar 100g, cider 10g, salt 15g, potassium sorbate 0.1g, surplus are for purifying waste water; Wherein the total acidity of black vinegar is 5.6g/100ml.
Utilize the method for above-mentioned thick gravy infusion vinegar peanut, concrete steps are following:
(1) preliminary treatment of peanut: choose except that the bad beans in the peanut, flat beans, mould beans and impurity, and water cleans, remove floating thing, put into that water boils and stewing to ripe mashed, look ripe the mashed degree of peanut and decide, the time is 1.5 hours, picks up subsequent use;
(2) endure halogen: according to formulated infusion halogen, all raw materials are mixed, be stirred to dissolving fully, subsequent use;
(3) infusion: the peanut of handling well is added infusion halogen, after material boils, turn down inlet valve, about 30 minutes of maintenance slight boiling condition closes vapour, soaks to make tasty in 30 hours; The weight ratio of thick gravy and peanut is 2:1;
(4) oven dry: the peanut drop halogen that infusion is good, put into 100 ℃ oven for drying after paving, to dry by the fire to dry tack free and get final product, the time is 40 minutes;
(5) pack, steam discharge: take out the peanut pack, require material to pave, seal with vacuum packing machine, sterilization, air-dry; Wherein sterilization temperature 75-85 ℃, time 15-25min;
(6) flow package: check → vanning → finished product warehouse-in requires to accomplish the finished product ne-leakage.
Embodiment 5: basic identical with embodiment 1, different is the prescription of thick gravy: by the 1000g thick gravy: black vinegar 300g, citric acid 5g, natrium citricum 1.5g, malic acid 10g, white granulated sugar 150g, spice extract 0.5g, cider 50g, salt 20g, potassium sorbate 0.15g, surplus are for purifying waste water; Wherein the total acidity of black vinegar is 5.3g/100ml.
Claims (6)
1. the thick gravy of an infusion vinegar peanut; It is characterized in that; The component that comprises following weight portion in every 1000g thick gravy: black vinegar 200-350g, citric acid 2-5g, natrium citricum 0.5-1.5g, malic acid 6-10g, white granulated sugar 50-200g, spice extract 0-0.5g, cider 10-60g, salt 5-30g, surplus is for purifying waste water.
2. the thick gravy of infusion vinegar peanut according to claim 1 is characterized in that, the total acidity of said black vinegar is 5.0-6.0g/100ml.
3. the thick gravy of infusion vinegar peanut according to claim 1 is characterized in that said thick gravy also comprises potassium sorbate.
4. utilize the method for the thick gravy infusion vinegar peanut of the described infusion vinegar of claim 1 peanut, it is characterized in that this method comprises the steps:
(1) endure halogen: the proportioning according to said components is prepared thick gravy, earlier all raw materials is mixed, and is stirred to dissolve fully to obtain thick gravy, and is subsequent use;
(2) infusion: at first peanut is added said thick gravy, heated and boiled kept after boiling slight boiling condition 30-40 minute more then, stopped heating, soaked to make tasty in 8-30 hour again; The weight ratio of wherein said thick gravy and peanut is 1 ~ 3:1;
(3) oven dry: with soaked peanut drop halogen, oven dry is then dried by the fire to dry tack free and is promptly obtained said vinegar peanut.
5. according to the brewing method of the said vinegar peanut of claim 4; It is characterized in that need carry out preliminary treatment to peanut before in step (1), concrete steps are: choose except that the bad beans in the peanut, flat beans, mould beans and impurity; And water cleans; Remove floating thing, put into that water boils and stewing, pick up subsequent use to ripe mashed.
6. according to the brewing method of the said vinegar peanut of claim 4, it is characterized in that, the vinegar peanut after the oven dry is packed, seal with vacuum packing machine then, sterilization, air-dry; Wherein 60-100 ℃ of temperature, sterilizing time are 5-30min during sterilization.
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| CN2011103139898A CN102366071B (en) | 2011-10-17 | 2011-10-17 | Bittern and method for infusing vinegar peanut |
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| CN2011103139898A CN102366071B (en) | 2011-10-17 | 2011-10-17 | Bittern and method for infusing vinegar peanut |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599565A (en) * | 2012-03-29 | 2012-07-25 | 常熟市珍门麦芽糖厂 | Peanut processing method |
| CN102715596A (en) * | 2012-07-02 | 2012-10-10 | 山西清徐王氏醋业有限公司 | Process for producing vinegar-soaking peanuts and produced peanut vinegar and vinegar peanuts |
| CN103976330A (en) * | 2014-05-26 | 2014-08-13 | 江苏大学 | Marinade for brewing vinegar-processed coix seeds and brewing method |
| CN103976329A (en) * | 2014-05-26 | 2014-08-13 | 江苏恒顺醋业股份有限公司 | Marinade and method for pickling vinegar ginkgo |
| CN104872731A (en) * | 2014-02-28 | 2015-09-02 | 黄海东 | Vinegar peanut processing method |
| CN104957685A (en) * | 2015-07-28 | 2015-10-07 | 庞锦霞 | Diet formula for preventing ozostomia and preparation method of product |
| CN105982052A (en) * | 2015-03-05 | 2016-10-05 | 四川农业大学 | Marinade for vinegar peanuts infused through Sichuan bran vinegar and infusing method of vinegar peanuts |
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| CN1136445A (en) * | 1995-05-25 | 1996-11-27 | 席仲哲 | Medicinal vinegar and serial food and medicines made from medicinal vinegar |
| CN1192336A (en) * | 1997-03-05 | 1998-09-09 | 陈和平 | Method for preparing calcium enriched peanut |
| JP2009022255A (en) * | 2007-07-18 | 2009-02-05 | Mitsuyuki Nakajima | Peanut pickle and method for producing the same |
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2011
- 2011-10-17 CN CN2011103139898A patent/CN102366071B/en active Active
Patent Citations (3)
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| CN1136445A (en) * | 1995-05-25 | 1996-11-27 | 席仲哲 | Medicinal vinegar and serial food and medicines made from medicinal vinegar |
| CN1192336A (en) * | 1997-03-05 | 1998-09-09 | 陈和平 | Method for preparing calcium enriched peanut |
| JP2009022255A (en) * | 2007-07-18 | 2009-02-05 | Mitsuyuki Nakajima | Peanut pickle and method for producing the same |
Non-Patent Citations (2)
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| 《中国酿造》 20040420 齐凤元 醋蛋花生的制作工艺 , 第04期 * |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599565A (en) * | 2012-03-29 | 2012-07-25 | 常熟市珍门麦芽糖厂 | Peanut processing method |
| CN102599565B (en) * | 2012-03-29 | 2013-05-08 | 常熟市珍门麦芽糖厂 | Peanut processing method |
| CN102715596A (en) * | 2012-07-02 | 2012-10-10 | 山西清徐王氏醋业有限公司 | Process for producing vinegar-soaking peanuts and produced peanut vinegar and vinegar peanuts |
| CN104872731A (en) * | 2014-02-28 | 2015-09-02 | 黄海东 | Vinegar peanut processing method |
| CN103976330A (en) * | 2014-05-26 | 2014-08-13 | 江苏大学 | Marinade for brewing vinegar-processed coix seeds and brewing method |
| CN103976329A (en) * | 2014-05-26 | 2014-08-13 | 江苏恒顺醋业股份有限公司 | Marinade and method for pickling vinegar ginkgo |
| CN105982052A (en) * | 2015-03-05 | 2016-10-05 | 四川农业大学 | Marinade for vinegar peanuts infused through Sichuan bran vinegar and infusing method of vinegar peanuts |
| CN104957685A (en) * | 2015-07-28 | 2015-10-07 | 庞锦霞 | Diet formula for preventing ozostomia and preparation method of product |
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| Publication number | Publication date |
|---|---|
| CN102366071B (en) | 2013-04-03 |
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