CN104921199A - Processing method for fragrant and crisp peanuts - Google Patents
Processing method for fragrant and crisp peanuts Download PDFInfo
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- CN104921199A CN104921199A CN201510339018.9A CN201510339018A CN104921199A CN 104921199 A CN104921199 A CN 104921199A CN 201510339018 A CN201510339018 A CN 201510339018A CN 104921199 A CN104921199 A CN 104921199A
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Abstract
The invention discloses a processing method for fragrant and crisp peanuts and relates to the field of food processing. The method comprises the following steps: (1) screening out unfilled small particles of peanuts and impurities, removing mildewed, rotted and worm-eaten particles and putting the peanuts in clean water to be elutriate for 2-3 times; (2) putting the peanuts in a container and adding material water which is 4 times the peanuts by mass to soak for 12 hours; (3) pouring the peanuts and the material water together into a saucepan, boiling the mixture for 10 minutes by big fire, then braising the mixture for 30 minutes by soft fire, fishing out the peanuts and putting the peanuts in a mesh screen to drain off water; (4) putting the peanuts in an oven at 70 DEG C to be roasted for 4-6 hours and overturning the peanuts in a roasting disc every 30 minutes once to prevent the peanuts from being over-roasted; and (5) measuring the water content of the roasted peanuts which are fully cooled, wherein the water content reaches 7.0%, and then packaging the peanuts. The peanuts processed by the method disclosed by the invention are strong in fragrance, good in crispiness and free of impurities.
Description
Technical field
The present invention relates to field of food.
Background technology
Peanut fruit contains protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, and the nutritional labeling such as mineral calcium, phosphorus, iron, amino acid containing 8 kinds of needed by human body and unrighted acid, containing materials such as lecithin, choline, carrotene, crude fibres.Fat content is 44%-45%, and protein content is 24-36%, and sugar content is about 20%.Containing abundant vitamin B2, PP, A, D, E, calcium and iron etc.And containing multivitamins such as thiamine, riboflavin, niacins.Have the brain cell development promoting people, strengthen the effect of memory, it is very good for eating some peanuts every day to health.
Along with the development of food industry and the raising of living standards of the people, the consuming capacity of people to leisure food there has also been very large lifting.Peanut is prevailing one in leisure food, and its pattern is various, local flavor is totally different, has perfume (or spice), crisp, fresh feature.Peanut is well received by consumers, and the food addicted, of a specified duration making us eating is not minded.The peanut of exploitation special taste can enrich the kind of its food, has larger economic worth and vast potential for future development.
Summary of the invention
The object of the present invention is to provide a kind of processing method of fried peanut, the peanut aromatic flavour that the method processes, tasty evenly, quality is good with fragility, is applicable to people edible.
The object of the invention is to be achieved through the following technical solutions, technical scheme comprises following steps:
(1) get the raw materials ready: sieve deflorate raw in not full granule and impurity, remove go mouldy, rot, the particle of worm-eaten, peanut is put into clear water elutriation 2 ~ 3 times;
(2) pickled: peanut is put into container, by 4 extraordinarily pan feeding water soaking 22 ~ 25h of Quality of Peanuts;
(3) simmer, draining: peanut is poured in saucepan together with material water, boils 10min with big fire, then use slow fire instead and simmer 30min, peanut is pulled out, puts into mesh screen and drain away the water;
(4) dry: peanut to be put into 70 DEG C of oven for baking 4 ~ 6h, slowly dry, will the peanut in baking tray be stirred once every 30min in baking, avoid roasting paste;
(5) pack: its moisture surveyed by baked peanut after cooling completely, and moisture reaches 7.0%, then packs.
Further, by mass percentage, described material water component and proportioning are: white granulated sugar 20%, protein sugar 1%, citric acid 4%, salt 1%, cassia bark 2%, anise 4%, Radix Glycyrrhizae 3%, fennel seeds 2%, cloves 1%.
The invention has the beneficial effects as follows: adopt the peanut color and luster of the inventive method processing good, without obvious spot; There is no obvious broken shell particle; Product aromatic flavour, sour and sweet palatability, evenly tasty; Product is homogeneous, and fragility is good; Free from admixture, is applicable to people and eats.
Other advantages of the present invention, target and feature will be set forth to a certain extent in the following description, and to a certain extent, based on will be apparent to those skilled in the art to investigating hereafter, or can be instructed from the practice of the present invention.
Detailed description of the invention
Below will be described in detail the preferred embodiments of the present invention.Should be appreciated that preferred embodiment only in order to the present invention is described, instead of in order to limit the scope of the invention.
Embodiment 1
The processing method of the peanut of the present embodiment, comprises following steps:
(1) get the raw materials ready
Sieve deflorate raw in not full granule and impurity, remove go mouldy, rot, the particle of worm-eaten, peanut is put into clear water elutriation 2 ~ 3 times;
(2) pickled
Peanut is put into container, by 4 extraordinarily pan feeding water soaking 22h of Quality of Peanuts;
(3) simmer, draining
Peanut is poured in saucepan together with material water, boils 10min with big fire, then use slow fire instead and simmer 30min, peanut is pulled out, puts into mesh screen and drain away the water; Described material water component and proportioning are: white granulated sugar 20%, protein sugar 1%, citric acid 4%, salt 1%, cassia bark 2%, anise 4%, Radix Glycyrrhizae 3%, fennel seeds 2%, cloves 1%.
(4) dry
Peanut is put into 70 DEG C of oven for baking 4 ~ 6h, slowly dry, will the peanut in baking tray be stirred once every 30min in baking, avoid roasting paste;
(5) pack
Its moisture surveyed by baked peanut after cooling completely, and moisture reaches 7.0%, then packs.
Embodiment 2
The processing method of the peanut of the present embodiment, comprises following steps:
(1) get the raw materials ready
Sieve deflorate raw in not full granule and impurity, remove go mouldy, rot, the particle of worm-eaten, peanut is put into clear water elutriation 2 ~ 3 times;
(2) pickled
Peanut is put into container, by 4 extraordinarily pan feeding water soaking 25h of Quality of Peanuts;
(3) simmer, draining
Peanut is poured in saucepan together with material water, boils 10min with big fire, then use slow fire instead and simmer 30min, peanut is pulled out, puts into mesh screen and drain away the water; Described material water component and proportioning are: white granulated sugar 30%, protein sugar 2%, citric acid 5%, salt 2%, cassia bark 3%, anise 5%, Radix Glycyrrhizae 4%, fennel seeds 3%, cloves 2%.
(4) dry
Peanut is put into 70 DEG C of oven for baking 4 ~ 6h, slowly dry, will the peanut in baking tray be stirred once every 30min in baking, avoid roasting paste;
(5) pack
Its moisture surveyed by baked peanut after cooling completely, and moisture reaches 7.0%, then packs.
Adopt the inventive method processing peanut have the following advantages: in appearance color and luster good, without obvious spot, there is no obvious broken shell particle; Product aromatic flavour in mouthfeel, sour and sweet palatability, evenly tasty; Product is homogeneous, and fragility is good, free from admixture, is applicable to people and eats.
Above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of the technical program, it all should be encompassed in the middle of right of the present invention.
Claims (2)
1. a processing method for fried peanut, is characterized in that: described method comprises following steps:
(1) get the raw materials ready: sieve deflorate raw in not full granule and impurity, remove go mouldy, rot, the particle of worm-eaten, peanut is put into clear water elutriation 2 ~ 3 times;
(2) pickled: peanut is put into container, by 4 extraordinarily pan feeding water soaking 22h ~ 25h of Quality of Peanuts;
(3) simmer, draining: peanut is poured in saucepan together with material water, boils 10min with big fire, then use slow fire instead and simmer 30min, peanut is pulled out, puts into mesh screen and drain away the water;
(4) dry: peanut to be put into 70 DEG C of oven for baking 4 ~ 6h, slowly dry, will the peanut in baking tray be stirred once every 30min in baking, avoid roasting paste;
(5) pack: its moisture surveyed by baked peanut after cooling completely, and moisture reaches 7.0%, then packs.
2. the processing method of fried peanut according to claim 1, it is characterized in that: by mass percentage, described material water component and proportioning are: white granulated sugar 20% ~ 30%, protein sugar 1% ~ 2%, citric acid 4% ~ 5%, salt 1% ~ 2%, cassia bark 2% ~ 3%, anise 4% ~ 5%, Radix Glycyrrhizae 3% ~ 4%, fennel seeds 2% ~ 3%, cloves 1% ~ 2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510339018.9A CN104921199A (en) | 2015-06-18 | 2015-06-18 | Processing method for fragrant and crisp peanuts |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510339018.9A CN104921199A (en) | 2015-06-18 | 2015-06-18 | Processing method for fragrant and crisp peanuts |
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| CN104921199A true CN104921199A (en) | 2015-09-23 |
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| CN201510339018.9A Pending CN104921199A (en) | 2015-06-18 | 2015-06-18 | Processing method for fragrant and crisp peanuts |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410826A (en) * | 2016-01-10 | 2016-03-23 | 黄庆梅 | Making method of health-maintenance roast salted peanuts with shells |
| CN105707814A (en) * | 2016-03-02 | 2016-06-29 | 张先帝 | Preparation method of crisp and tasty peanut kernels |
| CN105942403A (en) * | 2016-06-13 | 2016-09-21 | 晋江市旺瓜食品有限公司 | Preparing process of garlic-smell fragrant and crisp peanuts |
| CN106343489A (en) * | 2016-08-23 | 2017-01-25 | 四川省农业科学院经济作物育种栽培研究所 | Processing method of black peanut with pure natural plant formula |
| CN114847464A (en) * | 2022-04-28 | 2022-08-05 | 乳山市金果食品股份有限公司 | Production method of flavor red-skin peanuts with prolonged shelf life and flavor red-skin peanuts |
| CN115633768A (en) * | 2020-06-28 | 2023-01-24 | 郑州师范学院 | Processing technology of peony seed leisure food |
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| CN103330244A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Preparation method for boiled peanuts |
| CN103462112A (en) * | 2013-09-18 | 2013-12-25 | 江苏徐淮地区徐州农业科学研究所 | Production method of instant low-temperature-dehydrated multicolored peanuts |
| CN103829278A (en) * | 2014-03-14 | 2014-06-04 | 安徽真心食品有限公司 | Production method of spicy and hot salangid peanuts |
| CN103919185A (en) * | 2014-02-17 | 2014-07-16 | 李连娟 | Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste |
| CN104207233A (en) * | 2014-09-28 | 2014-12-17 | 麻江县生产力促进中心有限责任公司 | Sunflower seed processing method |
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2015
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330244A (en) * | 2013-05-31 | 2013-10-02 | 芜湖市祥荣食品有限公司 | Preparation method for boiled peanuts |
| CN103462112A (en) * | 2013-09-18 | 2013-12-25 | 江苏徐淮地区徐州农业科学研究所 | Production method of instant low-temperature-dehydrated multicolored peanuts |
| CN103919185A (en) * | 2014-02-17 | 2014-07-16 | 李连娟 | Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste |
| CN103829278A (en) * | 2014-03-14 | 2014-06-04 | 安徽真心食品有限公司 | Production method of spicy and hot salangid peanuts |
| CN104207233A (en) * | 2014-09-28 | 2014-12-17 | 麻江县生产力促进中心有限责任公司 | Sunflower seed processing method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410826A (en) * | 2016-01-10 | 2016-03-23 | 黄庆梅 | Making method of health-maintenance roast salted peanuts with shells |
| CN105707814A (en) * | 2016-03-02 | 2016-06-29 | 张先帝 | Preparation method of crisp and tasty peanut kernels |
| CN105942403A (en) * | 2016-06-13 | 2016-09-21 | 晋江市旺瓜食品有限公司 | Preparing process of garlic-smell fragrant and crisp peanuts |
| CN106343489A (en) * | 2016-08-23 | 2017-01-25 | 四川省农业科学院经济作物育种栽培研究所 | Processing method of black peanut with pure natural plant formula |
| CN115633768A (en) * | 2020-06-28 | 2023-01-24 | 郑州师范学院 | Processing technology of peony seed leisure food |
| CN114847464A (en) * | 2022-04-28 | 2022-08-05 | 乳山市金果食品股份有限公司 | Production method of flavor red-skin peanuts with prolonged shelf life and flavor red-skin peanuts |
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Application publication date: 20150923 |