CN103798859A - Fermented soybean fragrance type peanut and preparation method thereof - Google Patents
Fermented soybean fragrance type peanut and preparation method thereof Download PDFInfo
- Publication number
- CN103798859A CN103798859A CN201410034305.4A CN201410034305A CN103798859A CN 103798859 A CN103798859 A CN 103798859A CN 201410034305 A CN201410034305 A CN 201410034305A CN 103798859 A CN103798859 A CN 103798859A
- Authority
- CN
- China
- Prior art keywords
- parts
- peanut
- mixed
- juice
- fermented soya
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 29
- 235000020232 peanut Nutrition 0.000 title claims abstract description 29
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 28
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 28
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 28
- 244000068988 Glycine max Species 0.000 title claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000003205 fragrance Substances 0.000 title abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 240000007087 Apium graveolens Species 0.000 claims abstract description 9
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 9
- 235000010591 Appio Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000010231 banlangen Substances 0.000 claims abstract description 7
- 239000002285 corn oil Substances 0.000 claims abstract description 7
- 235000005687 corn oil Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 241000427159 Achyranthes Species 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 241000425037 Toona sinensis Species 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 244000234623 Coprinus comatus Species 0.000 claims description 6
- 235000004439 Coprinus comatus Nutrition 0.000 claims description 6
- 241000576429 Forsythia suspensa Species 0.000 claims description 6
- 241000756137 Hemerocallis Species 0.000 claims description 6
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 6
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 6
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 241000208966 Polygala Species 0.000 claims description 6
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 240000006688 Telosma cordata Species 0.000 claims description 6
- 235000017352 Telosma cordata Nutrition 0.000 claims description 6
- 240000000377 Tussilago farfara Species 0.000 claims description 6
- 235000004869 Tussilago farfara Nutrition 0.000 claims description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 6
- 240000006365 Vitis vinifera Species 0.000 claims description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 239000013049 sediment Substances 0.000 claims description 6
- 239000002689 soil Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 10
- 210000004209 hair Anatomy 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 230000004087 circulation Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 208000002193 Pain Diseases 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 244000271246 Cedrela sinensis Species 0.000 abstract 2
- 235000011783 Cedrela sinensis Nutrition 0.000 abstract 2
- 240000000031 Achyranthes bidentata Species 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 239000002934 diuretic Substances 0.000 abstract 1
- 230000001882 diuretic effect Effects 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000003607 modifier Substances 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 208000011580 syndromic disease Diseases 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010028748 Nasal obstruction Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
Classifications
-
- 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
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a fermented soybean fragrance type peanut. The fermented soybean fragrance type peanut is prepared from the following raw materials in parts by weight: 80-90 parts of peanuts, 10-15 parts of cedrela sinensis, 12-18 parts of celery, 7-9 parts of fermented soybeans, 3-4 parts of corn oil, 5-6 parts of apple vinegar, 10-12 parts of flour, 1-2 parts of radix isatidis, 1-2 parts of semen cassiae, 2-3 parts of coltfoot, 1-2 parts of herba achyranthis asperae, 1-2 parts of food modifiers, and a proper amount of water. The fermented soybean fragrance type peanut engenders liquid and stimulates appetite, is delicious in taste, has the high nutritive value, is a common food, and also has the certain health effect. The cedrela sinensis used in the raw materials has effects of tonifying kidney and nourishing hairs and promoting the growth of the hairs, diminishing inflammation, stopping bleeding, relieving pain, promoting the circulation of qi, regulating blood conditions, invigorating stomach and the like; the celery has curative effects of lowering blood pressure, calming, invigorating the stomach, and being diuretic; the herba achyranthis asperae is a whole herb of amaranthaceous plant-thick hair achyranthes bidentata, is bitter and hot in taste, is cold in nature, and has effects of clearing heat, relieving exterior syndrome, alleviating water retention, and invigorating the circulation of blood.
Description
Technical field
The present invention relates to a kind of food and technology field thereof, particularly fragrant peanut bean of a kind of fermented soya beans, salted or other wise and preparation method thereof.
Background technology
Fermented soya bean are China's traditional zymotic bean product.Just be described as energy " the mediation five tastes " as far back as Han dynasty.Fermented soya bean are tasty, fragrance is unique, contain the nutriment such as rich in protein, several amino acids.Fermented soya bean are again a herbs, and traditional Chinese medicine thinks that fermented soya bean are flat, sweet and slightly bitter taste, there is the effect of inducing sweat and dispelling exogenous evils, clearing heat for promoting eruption, wide middle relieving restlessness, Xuan Yu removing toxic substances, for anemofrigid cold, the heating of being afraid of cold, fever and chills headache, nasal obstruction sneeze, stomachache vomiting and diarrhoea person has good improvement effect.In fermented soya bean, also contain in addition various nutrients, can improve gastrointestinal bacterial flora, short digestion, prevent disease, delay senility, strengthen mental, reduce blood pressure, eliminate fatigue, alleviate slight illness, pre-anti-cancer and improve the effects such as liver detoxification function.Fermented soya bean fragrance and nutrition are dissolved in the making of peanut and are gone, make a kind of peanut with fermented soya bean fragrance, not only taste is special, has also increased to a certain extent the nutritive value of peanut.
Summary of the invention
The present invention has made up the deficiencies in the prior art, and fragrant peanut bean of a kind of fermented soya beans, salted or other wise and preparation method thereof is provided.
Technical scheme of the present invention is as follows:
Peanut of the present invention is made up of the raw material of following weight portion: shelled peanut 80-90, Chinese toon 10-15, celery 12-18, fermented soya bean 7-9, corn oil 3-4, apple vinegar 5-6, flour 10-12, Radix Isatidis 1-2, cassia seed 1-2, coltsfoot 2-3, Common Achyranthes Herb 1-2, food improver 1-2, water are appropriate;
Described food improver is made up of the raw material of following weight portion: red rice 30-40, sponge gourd 20-30, day lily 10-15, lotus seeds 10-15, coprinus comatus 10-15, grape pip powder 6-8, Chinese violet 2-3, pomegranate leaf 3-4, Daylily Root 4-5, lotus base of a fruit 4-5, Bulbus Fritillariae Cirrhosae 5-6, capsule of weeping forsythia 3-4, radix scrophulariae 2-3, Japanese polygala 2-3, pig's feet soup 10-12, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1-2 hour, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
The concrete steps of the preparation of described peanut are as follows:
(1) Chinese toon, celery are cleaned and broken into dish juice, obtain vegetable juice, for subsequent use;
(2) Radix Isatidis, cassia seed, coltsfoot, Common Achyranthes Herb are put into suitable quantity of water slow fire boiling 1-2 hour, filtered sediment, spraying is dry, obtains xeraphium, for subsequent use;
(3) flour is put into frying pan and fried perfume, must fry powder, for subsequent use;
(4) fermented soya bean are added the vegetable juice that adds step 1 in the hot corn oil of burning after large fiery perfume (or spice), the xeraphium of step 2, fry powder, apple vinegar and other residual components except shelled peanut of step 3 mix, stir, obtain mixed material;
(5) shelled peanut is cleaned and is drained, then mix with the mixed material of step 4, make mixed material wrap equably peanut, then put into baking box and bake.
Beneficial effect of the present invention:
The fragrant peanut bean of fermented soya beans, salted or other wise of the present invention, the appetizing of promoting the production of body fluid, delicious in taste, be of high nutritive value, not only can generally eat meeting people, also can play the effect of certain health.The effects such as the Chinese toon kidney tonifying functions of nourishing hair and growing hair, anti-inflammation hemostasia pain relieving, promoting the circulation of qi regulating blood condition stomach invigorating adding.The curative effects such as that celery has is hypotensive, calm, stomach invigorating, diuresis.Common Achyranthes Herb is the herb of the amaranthaceous plant coarse wool root of bidentate achyranthes, and bitter is pungent, cold in nature, has heat-clearing, induces sweat, Li Shui, the effect of invigorating blood circulation.
Specific embodiments
Below in conjunction with the following specific embodiment, the present invention is described in further detail:
The raw material that takes following weight portion (kg) is made: shelled peanut 85, Chinese toon 13, celery 16, fermented soya bean 8, corn oil 3, apple vinegar 6, flour 11, Radix Isatidis 1, cassia seed 1, coltsfoot 3, Common Achyranthes Herb 1, food improver 1, water are appropriate;
Described food improver is made up of the raw material of following weight portion (kg): red rice 35, sponge gourd 25, day lily 13, lotus seeds 13, coprinus comatus 13, grape pip powder 7, Chinese violet 3, pomegranate leaf 4, Daylily Root 4, the lotus base of a fruit 5, Bulbus Fritillariae Cirrhosae 5, the capsule of weeping forsythia 4, radix scrophulariae 2, Japanese polygala 3, pig's feet soup 11, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1.5 hours, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 25 minutes, and cooling, spraying is dried, and to obtain final product.
The preparation method's of peanut concrete steps are as follows:
(1) Chinese toon, celery are cleaned and broken into dish juice, obtain vegetable juice, for subsequent use;
(2) Radix Isatidis, cassia seed, coltsfoot, Common Achyranthes Herb are put into suitable quantity of water slow fire boiling 1.5 hours, filter sediment, spraying is dry, obtains xeraphium, for subsequent use;
(3) flour is put into frying pan and fried perfume, must fry powder, for subsequent use;
(4) fermented soya bean are added the vegetable juice that adds step 1 in the hot corn oil of burning after large fiery perfume (or spice), the xeraphium of step 2, fry powder, apple vinegar and other residual components except shelled peanut of step 3 mix, stir, obtain mixed material;
(5) shelled peanut is cleaned and is drained, then mix with the mixed material of step 4, make mixed material wrap equably peanut, then put into baking box and bake.
Claims (2)
1. the fragrant peanut bean of fermented soya beans, salted or other wise, it is characterized in that, made by the raw material of following weight portion: shelled peanut 80-90, Chinese toon 10-15, celery 12-18, fermented soya bean 7-9, corn oil 3-4, apple vinegar 5-6, flour 10-12, Radix Isatidis 1-2, cassia seed 1-2, coltsfoot 2-3, Common Achyranthes Herb 1-2, food improver 1-2, water are appropriate;
Described food improver is made up of the raw material of following weight portion: red rice 30-40, sponge gourd 20-30, day lily 10-15, lotus seeds 10-15, coprinus comatus 10-15, grape pip powder 6-8, Chinese violet 2-3, pomegranate leaf 3-4, Daylily Root 4-5, lotus base of a fruit 4-5, Bulbus Fritillariae Cirrhosae 5-6, capsule of weeping forsythia 3-4, radix scrophulariae 2-3, Japanese polygala 2-3, pig's feet soup 10-12, water are appropriate; Lotus seeds, coprinus comatus are fried, pulverize, then mix with clean red rice, put into food steamer and cook, smash into mud shape, obtain mixed soil; Sponge gourd, day lily are broken into dish juice, then mix with grape pip powder, obtain mixed juice; Chinese violet, pomegranate leaf, Daylily Root, the lotus base of a fruit, Bulbus Fritillariae Cirrhosae, the capsule of weeping forsythia, radix scrophulariae, Japanese polygala are pulverized after drying to add in pig's feet soup to be mixed, then adds suitable quantity of water slow fire boiling 1-2 hour, filters sediment and obtains decoction liquor; The mixed soil of gained, mixed juice, decoction liquor and other residual components are mixed, and little fire boils, stirs 20-30 minute, and cooling, spraying is dried, and to obtain final product.
2. according to the fragrant peanut bean of fermented soya beans, salted or other wise described in claims 1, it is characterized in that, preparation method's concrete steps are as follows:
(1) Chinese toon, celery are cleaned and broken into dish juice, obtain vegetable juice, for subsequent use;
(2) Radix Isatidis, cassia seed, coltsfoot, Common Achyranthes Herb are put into suitable quantity of water slow fire boiling 1-2 hour, filtered sediment, spraying is dry, obtains xeraphium, for subsequent use;
(3) flour is put into frying pan and fried perfume, must fry powder, for subsequent use;
(4) fermented soya bean are added the vegetable juice that adds step 1 in the hot corn oil of burning after large fiery perfume (or spice), the xeraphium of step 2, fry powder, apple vinegar and other residual components except shelled peanut of step 3 mix, stir, obtain mixed material;
(5) shelled peanut is cleaned and is drained, then mix with the mixed material of step 4, make mixed material wrap equably peanut, then put into baking box and bake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410034305.4A CN103798859A (en) | 2014-01-24 | 2014-01-24 | Fermented soybean fragrance type peanut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410034305.4A CN103798859A (en) | 2014-01-24 | 2014-01-24 | Fermented soybean fragrance type peanut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103798859A true CN103798859A (en) | 2014-05-21 |
Family
ID=50696630
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410034305.4A Pending CN103798859A (en) | 2014-01-24 | 2014-01-24 | Fermented soybean fragrance type peanut and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103798859A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900964A (en) * | 2017-03-02 | 2017-06-30 | 山东天博食品配料有限公司 | One kind fermentation beans wraps up in basic necessities of life product and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1178648A (en) * | 1997-09-02 | 1998-04-15 | 吴长景 | Method for preparing peanut kernel with almond flavour |
| CN1296776A (en) * | 1999-11-19 | 2001-05-30 | 张多武 | Peanut with chestnut taste |
| CN101720953A (en) * | 2009-12-25 | 2010-06-09 | 杨永庆 | Fleece-flower root peanuts and preparation method thereof |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
-
2014
- 2014-01-24 CN CN201410034305.4A patent/CN103798859A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1178648A (en) * | 1997-09-02 | 1998-04-15 | 吴长景 | Method for preparing peanut kernel with almond flavour |
| CN1296776A (en) * | 1999-11-19 | 2001-05-30 | 张多武 | Peanut with chestnut taste |
| CN101720953A (en) * | 2009-12-25 | 2010-06-09 | 杨永庆 | Fleece-flower root peanuts and preparation method thereof |
| CN103393165A (en) * | 2013-07-15 | 2013-11-20 | 安徽皖山食品有限公司 | Cactus-flavor milk peanut kernels and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106900964A (en) * | 2017-03-02 | 2017-06-30 | 山东天博食品配料有限公司 | One kind fermentation beans wraps up in basic necessities of life product and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101002601A (en) | Nutrient, health-care instant noodles, and its production method | |
| CN103518809B (en) | One potato seed class health-caring biscuit and preparation method thereof | |
| CN102293426B (en) | Edible oil-tea camellia bittern and preparation method thereof | |
| CN105831606A (en) | Instant beef granules | |
| CN103989144A (en) | Pork rib chilli sauce and preparation method thereof | |
| CN105557894A (en) | Making method of leiognathus bindus, radix gentianae and high-calcium vegetable bread | |
| CN104106796A (en) | Fat-reducing healthcare honey tea powder and processing method thereof | |
| CN102356886A (en) | Preparation method for sauced duck meat | |
| CN104921046A (en) | Spiced salt and preparation method thereof | |
| CN103931722A (en) | Pickle and blueberry cake and preparation method therefore | |
| CN103518806B (en) | Wheat-barley-oat health care biscuits and preparation method | |
| CN105341074A (en) | Making method of blackbird, Chinese Gentian and Indian lettuce herb bread | |
| CN104839548A (en) | Yellow millet, pueraria and monkey head mushroom health care nutrition powder and production method thereof | |
| CN103704605A (en) | Hunger-resistant noodle and preparation method thereof | |
| CN106722699A (en) | A kind of health protection flavoring and preparation method thereof | |
| CN103798861A (en) | Slimming and beauty maintenance peanuts and preparation method thereof | |
| CN104146307A (en) | Body fluid production promoting and stomach nourishing vegetable juice beverage and preparation method thereof | |
| CN108077895A (en) | A kind of formula and processing method of ganoderma lucidum beef paste | |
| CN103798860A (en) | Crispy and delicious peanuts as well as preparation method thereof | |
| CN103798858A (en) | Rock candy and vinegar pickled peanut and preparation method thereof | |
| CN103798859A (en) | Fermented soybean fragrance type peanut and preparation method thereof | |
| CN105876126A (en) | Feed additive for effectively regulating intestinal tracts of pigs | |
| CN103798855A (en) | Mellow crisp and sweet peanuts as well as preparation method thereof | |
| CN103989200B (en) | A kind of instant fruital soft-shelled turtle and preparation method thereof | |
| CN107692097A (en) | A kind of health-care loach and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140521 |