CN103766987A - Production method for peanuts with pickled peppers - Google Patents
Production method for peanuts with pickled peppers Download PDFInfo
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- CN103766987A CN103766987A CN201210412744.5A CN201210412744A CN103766987A CN 103766987 A CN103766987 A CN 103766987A CN 201210412744 A CN201210412744 A CN 201210412744A CN 103766987 A CN103766987 A CN 103766987A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a production method for peanuts with pickled peppers, and belongs to the technical field of food processing. The production method for the peanuts with the pickled peppers disclosed by the invention comprises the following steps: 1, pouring 100 parts of dry peanuts into boiled water at the temperature of 100 DEG C, and peeling after the peanuts are soaked for about 15 minutes, wherein the amount of the boiled water is 3 times than that of the peanuts; 2, cooking the peeled peanuts in the boiled water at 100 DEG C for about 10 minutes, wherein the amount of the boiled water is 3 times than that of the peanuts; 3, self-cooling the peanuts in a container and configuring soaking liquid in the container, wherein the soaking liquid comprises 20 to 25 parts of wild peppers, 3 to 5 parts of ginger, 2 to 3 parts of fresh vine pepper, 4 to 6 parts of onion, 0.2 to 0.25 part of white spirit, 3 to 5 parts of white vinegar, 0.3 part of white sugar, 1 to 1.5 part of table salt, 70 parts of pure water, 0.5 to 0.8 part of monosodium glutamate, 0.1 part of aniseed and 0.1 part of agastache rugosa, stirring and mixing uniformly, and pickling the peanuts for about 20 to 24 hours for eating. According to the production method for the peanuts with the pickled peppers disclosed by the invention, the original nutrition components of the peanuts are remained, the taste is unique, and the peanuts with the pickled peppers are suitable for the taste of people in Sichuan and Chongqing.
Description
Technical field
The present invention relates to food processing field, especially a kind of preparation method of steeping green pepper peanut.
Background technology
In the Sichuan-chongqing Region in China western part, substantially there is the custom of making pickles in each family, for example steep green pepper, bubble cowpea, sauerkraut etc., few or while being off one's feed at fresh vegetables, can eat by selected part pickles, the raising of people's living standard thereupon, has developed into pickles series the snacks such as bubble shank, flower bulb life, liked by the people of Sichuan-chongqing Region.But the flower bulb of being made by traditional pickles technique is raw, and not only mouthfeel is bad, and nutrition is also lost.
Summary of the invention
Goal of the invention of the present invention is: for the problem of above-mentioned existence, a kind of preparation method of steeping green pepper peanut is provided, make bubble green pepper peanut by method of the present invention and not only retained the original nutritional labeling of peanut, also make its mouthfeel uniqueness, being applicable to people's the taste of Sichuan-chongqing Region, is a kind of nutritious, taste is full, mouthfeel is unique ticbit, and with low cost, simple for production, be applicable to applying.
The technical solution used in the present invention is as follows:
The preparation method of bubble green pepper peanut of the present invention, realizes by following steps:
Step 1, the dry peanut rice of getting 100 parts are poured in the boiling water of 100 ° of C, soak approximately 15 minutes rear peelings, and wherein minable water yield is 3 times of shelled peanut amount;
Step 2, by decortication after shelled peanut pour in the boiling water of 100 ° of C, poach approximately 10 minutes, wherein 3 of minable water yield shelled peanut amount times;
Step 3, that shelled peanut is put into container is self cooling, and at container configuration soak, wherein soak comprises rod chilli 20-25 part simultaneously, ginger 3-5 part, fresh rattan green pepper 2-3 part, shallot 4-6 part, white wine 0.2-0.25 part, light-coloured vinegar 3-5 part, 0.3 part of white granulated sugar, salt 1-1.5 part, 70 parts of pure water, monosodium glutamate 0.5-0.8 part, 0.1 part of 0.1 part, fennel and wrinkled giant hyssop stir mixes well, then is edible by brewed shelled peanut approximately 20 to 24 hours.
Preferably, the preparation method of bubble green pepper peanut of the present invention, the soak in step 3 comprises 25 parts of rod chillis, 3 parts, ginger, 2 parts of fresh rattan greens pepper, 5 parts, shallot, 0.2 part of white wine, 3 parts of light-coloured vinegars, 0.3 part of white granulated sugar, 1 part of salt, 70 parts of pure water, 0.5 part of monosodium glutamate, 0.1 part of 0.1 part, fennel and wrinkled giant hyssop; Wherein shelled peanut in soak brewed approximately 24 hours.
Preferably, the preparation method of bubble green pepper peanut of the present invention, described white wine need adopt 52 ° of above Maotai-flavor liquors, and the container wherein adopting adopts glass container.
In sum, owing to having adopted technique scheme, the invention has the beneficial effects as follows:
1, the preparation method of bubble green pepper peanut of the present invention, has not only retained the original nutritional labeling of peanut, also makes its mouthfeel uniqueness, is applicable to the people's of Sichuan-chongqing Region taste;
2, the preparation method of this bubble green pepper peanut of the present invention, the product of making is eaten salubrious appetizing ante cibum, edible tasty while having a meal, eats after meal extra-nutrition, and with low cost, simple for production, is applicable to applying.
The specific embodiment
Disclosed all features in this description, or step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.
Disclosed arbitrary feature in this description (comprising any accessory claim, summary), unless narration especially all can be replaced by other equivalences or the alternative features with similar object.,, unless narration especially, each feature is an example in a series of equivalences or similar characteristics.
Embodiment 1, the preparation method of bubble green pepper peanut of the present invention, realizes by following steps:
Step 1, the dry peanut rice of getting 100 parts are poured in the boiling water of 100 ° of C, soak approximately 15 minutes rear peelings, and wherein minable water yield is 3 times of shelled peanut amount;
Step 2, by decortication after shelled peanut pour in the boiling water of 100 ° of C, poach approximately 10 minutes, wherein 3 of minable water yield shelled peanut amount times;
Step 3, that shelled peanut is put into container is self cooling, and at container (container employing glass container) configuration soak, wherein soak comprises 20 parts of rod chillis simultaneously, 3 parts, ginger, 2 parts of fresh rattan greens pepper, 4 parts, shallot, 0.2 part of white wine (white wine adopts the Maotai-flavor liquor of 52 °), 3 parts of light-coloured vinegars, 0.3 part of white granulated sugar, 1 part of salt, 70 parts of pure water, 0.5 part of monosodium glutamate, 0.1 part of 0.1 part, fennel and wrinkled giant hyssop stir mixes well, then is edible by brewed shelled peanut approximately 20 hours.
Embodiment 2
Embodiment 2 is similar to embodiment 1, and its difference is: soak comprises 25 parts of rod chillis, 3 parts, ginger, 2 parts of fresh rattan greens pepper, 5 parts, shallot, 0.2 part of white wine, 3 parts of light-coloured vinegars, 0.3 part of white granulated sugar, 1 part of salt, 70 parts of pure water, 0.5 part of monosodium glutamate, 0.1 part of 0.1 part, fennel and wrinkled giant hyssop; Wherein shelled peanut in soak brewed approximately 24 hours.
Embodiment 3 is similar to embodiment 1, and its difference is: wherein soak comprises 25 parts of rod chillis, 5 parts, ginger, 3 parts of fresh rattan greens pepper, 6 parts, shallot, 0.25 part of white wine, 5 parts of light-coloured vinegars, 0.3 part of white granulated sugar, 1.5 parts of salt, 70 parts of pure water, 0.8 part of monosodium glutamate, 0.1 part of 0.1 part, fennel and wrinkled giant hyssop stir mixes well, brewed approximately 22 hours of shelled peanut.
The preparation method of bubble green pepper peanut of the present invention, has not only retained the original nutritional labeling of peanut, also makes its mouthfeel uniqueness, is applicable to the people's of Sichuan-chongqing Region taste; The product of making is eaten salubrious appetizing ante cibum, edible tasty while having a meal, eats after meal extra-nutrition, and with low cost, simple for production, is applicable to applying.
The present invention is not limited to the aforesaid specific embodiment.The present invention expands to any new feature or any new combination disclosing in this manual, and the arbitrary new method disclosing or step or any new combination of process.
Claims (3)
1. a preparation method of steeping green pepper peanut, is characterized in that: it is realized by following steps:
Step 1, the dry peanut rice of getting 100 parts are poured in the boiling water of 100 ° of C, soak approximately 15 minutes rear peelings, and wherein minable water yield is 3 times of shelled peanut amount;
Step 2, by decortication after shelled peanut pour in the boiling water of 100 ° of C, poach approximately 10 minutes, wherein 3 of minable water yield shelled peanut amount times;
Step 3, that shelled peanut is put into container is self cooling, and at container configuration soak, wherein soak comprises rod chilli 20-25 part simultaneously, ginger 3-5 part, fresh rattan green pepper 2-3 part, shallot 4-6 part, white wine 0.2-0.25 part, light-coloured vinegar 3-5 part, 0.3 part of white granulated sugar, salt 1-1.5 part, 70 parts of pure water, monosodium glutamate 0.5-0.8 part, 0.1 part of 0.1 part, fennel and wrinkled giant hyssop stir mixes well, then is edible by brewed shelled peanut approximately 20 to 24 hours.
2. the preparation method of bubble green pepper peanut as claimed in claim 1, it is characterized in that: the soak in step 3 comprises 25 parts of rod chillis 3 parts, ginger, 2 parts of fresh rattan greens pepper, 5 parts, shallot, 0.2 part of white wine, 3 parts of light-coloured vinegars, 0.3 part of white granulated sugar, 1 part of salt, 70 parts of pure water, 0.5 part of monosodium glutamate, 0.1 part of 0.1 part, fennel and wrinkled giant hyssop; Wherein shelled peanut in soak brewed approximately 24 hours.
3. the preparation method of bubble green pepper peanut as claimed in claim 1 or 2, is characterized in that: described white wine need adopt 52 ° of above Maotai-flavor liquors, and the container wherein adopting adopts glass container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210412744.5A CN103766987A (en) | 2012-10-25 | 2012-10-25 | Production method for peanuts with pickled peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210412744.5A CN103766987A (en) | 2012-10-25 | 2012-10-25 | Production method for peanuts with pickled peppers |
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| Publication Number | Publication Date |
|---|---|
| CN103766987A true CN103766987A (en) | 2014-05-07 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210412744.5A Pending CN103766987A (en) | 2012-10-25 | 2012-10-25 | Production method for peanuts with pickled peppers |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146602A (en) * | 2015-09-09 | 2015-12-16 | 重庆市川瑞俞厨食品有限公司 | Pickled chili peanut making method |
| CN106616765A (en) * | 2016-12-02 | 2017-05-10 | 巫山县纯源农产品开发有限公司 | Preparation method of peanut kernels with pickled peppers |
| CN109315745A (en) * | 2018-10-28 | 2019-02-12 | 四川泰之味食品有限公司 | A kind of peanuts with pickled peppers and preparation method thereof |
-
2012
- 2012-10-25 CN CN201210412744.5A patent/CN103766987A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146602A (en) * | 2015-09-09 | 2015-12-16 | 重庆市川瑞俞厨食品有限公司 | Pickled chili peanut making method |
| CN106616765A (en) * | 2016-12-02 | 2017-05-10 | 巫山县纯源农产品开发有限公司 | Preparation method of peanut kernels with pickled peppers |
| CN109315745A (en) * | 2018-10-28 | 2019-02-12 | 四川泰之味食品有限公司 | A kind of peanuts with pickled peppers and preparation method thereof |
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Application publication date: 20140507 |