CN104982984A - Cool and refreshing watermelon fantastic taste peanuts and a preparation method thereof - Google Patents
Cool and refreshing watermelon fantastic taste peanuts and a preparation method thereof Download PDFInfo
- Publication number
- CN104982984A CN104982984A CN201510425935.9A CN201510425935A CN104982984A CN 104982984 A CN104982984 A CN 104982984A CN 201510425935 A CN201510425935 A CN 201510425935A CN 104982984 A CN104982984 A CN 104982984A
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- China
- Prior art keywords
- peanut
- watermelon
- peanuts
- taste
- shell
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- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 64
- 235000020232 peanut Nutrition 0.000 title claims abstract description 64
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000241235 Citrullus lanatus Species 0.000 title abstract 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 58
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 58
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 58
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 7
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 7
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 7
- 244000294611 Punica granatum Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 7
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 7
- 239000000853 adhesive Substances 0.000 claims abstract description 7
- 230000001070 adhesive effect Effects 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice 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
- 239000011148 porous material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 241000219109 Citrullus Species 0.000 claims description 16
- 239000003507 refrigerant Substances 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 240000007817 Olea europaea Species 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 6
- 239000001102 lavandula vera Substances 0.000 claims description 6
- 235000018219 lavender Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 241000207836 Olea <angiosperm> Species 0.000 abstract 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract 1
- 206010038743 Restlessness Diseases 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 230000035515 penetration Effects 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a cool and refreshing watermelon fantastic taste peanuts. The fantastic taste peanuts are prepared from the following raw materials in parts by weight: unshelled peanuts with vines 100-120, white vinegar 10-12, watermelons 20-30, pomegranates 8-12, olives 10-15, lophatherum gracile 3-4, Lavandula angustifolia 4-5, adhesive rehmannia flowers 2-3, bamboo shavings 3-4, mint powder 4-5 and a proper amount of sugarcane juice; peanut shells not originally prone to absorbing flavors are punched to form pores, making a more thorough penetration of the flavors into the peanuts; peanut kernels are rich in flavour and unique in flavor, unbroken peanut shells can ensure that the flavors of the peanut kernels are not prone to emanating, and is long in retention period. The finished fantastic taste peanuts not only have a delicate fragrance and a rich taste, butt also have effects in cooling and refreshing, clearing heat and relieving restlessness, promoting saliva secretion and inducing diuresis, strengthening stomach and refreshing mind, etc. with the addition of watermelons, olives and other raw materials.
Description
Technical field
The present invention relates to a kind of health care peanut, particularly relate to strange taste peanut of a kind of refrigerant watermelon and preparation method thereof.
Background technology
Peanut nutrition enriches, there is strengthening the spleen and stomach, sharp kidney anhydrate, effect of moistening lung for removing phlegm, hemostasis lactogenesis, raw ripe all tasty, rare cuisines, the existing much food taking peanut as master and process on the market, but increasing people have been not content with existing peanut food, the invention provides a kind of health care peanut for this reason.
Summary of the invention
Instant invention overcomes prior art deficiency, provide strange taste peanut of a kind of refrigerant watermelon and preparation method thereof.
The present invention is achieved by the following technical solutions:
The strange taste peanut of a kind of refrigerant watermelon is made up of the raw material of following weight parts:
Band tendril connects shell peanut 100-120, light-coloured vinegar 10-12, watermelon 20-30, pomegranate 8-12, olive 10-15, lophatherum gracile 3-4, lavender 4-5, adhesive rehmannia flower 2-3, caulis bambusae in taenian 3-4, Herba Menthae powder 4-5, sugar-cane juice are appropriate.
A kind of refrigerant watermelon strange taste peanut preparation method, comprises the following steps:
(1) the band tendril of maturation is connected shell peanut clear water to rinse well, send in pot, pour light-coloured vinegar into and suitable quantity of water floods peanut, little fire boils 10-15 minute, pulls peanut out and drains rear low temperature drying, peanut shell is got a little small pore, obtains peanut with holes;
(2) co-grinding after lophatherum gracile, lavender, adhesive rehmannia flower, caulis bambusae in taenian being cleaned, add 8-10 times of clear water, slow fire boils 30-40 minute, pour above-mentioned peanut with holes again into, the low baking temperature that adds water stewes 50-60 minute slowly, pulls peanut out, shell is rinsed well with clear water, cut off tendril, and low temperature drying, obtain ripe peanut;
(3) pulp is taken out in fresh watermelon, pomegranate impurity elimination, mix pull an oar with 4-5 times of clear water, add the pectase of the heavy 0.1-0.2% of pan feeding, at 25-30 DEG C, enzymolysis is to completely, filters, obtain enzymolysis liquid after the enzyme that goes out;
(4) new fresh olive stoning cleaned, ultramicro grinding after the direct freeze drying of pulp, obtains emblica powder, mixes with above-mentioned enzymolysis liquid and Herba Menthae powder, obtains flavouring soup;
(5) poured in flavouring soup by above-mentioned ripe peanut, add sugar-cane juice and flood raw material, after boiling, little fire stewes 30-40 minute slowly again, pulls peanut out, rinses shell well with clear water, and low temperature drying, obtain strange taste peanut, sterilization packaging.
Compared with prior art, advantage of the present invention is:
The present invention punches out pore on the peanut shell originally not easily entering taste, what fragrance was permeated is more thorough, shelled peanut aromatic flavour, unique flavor, and the peanut shell do not broken can ensure that the fragrance of shelled peanut not easily distributes, fragrance long shelf-life, finished product adds the raw material such as watermelon, olive, and not only delicate fragrance is strong, has more refrigerant frankness, the effect such as clearing heat and relieving fidgetness, diuresis of promoting the production of body fluid, stomach invigorating are refreshed oneself.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The strange taste peanut of a kind of refrigerant watermelon is made up of the raw material of following weight (jin):
Band tendril connects shell peanut 100, light-coloured vinegar 10, watermelon 20, pomegranate 8, olive 10, lophatherum gracile 3, lavender 4, adhesive rehmannia flower 2, caulis bambusae in taenian 3, Herba Menthae powder 4, sugar-cane juice are appropriate.
A kind of refrigerant watermelon strange taste peanut preparation method, comprises the following steps:
(1) the band tendril of maturation is connected shell peanut clear water to rinse well, send in pot, pour light-coloured vinegar into and suitable quantity of water floods peanut, little fire boils 10 minutes, pulls peanut out and drains rear low temperature drying, peanut shell is got a little small pore, obtains peanut with holes;
(2) co-grinding after lophatherum gracile, lavender, adhesive rehmannia flower, caulis bambusae in taenian being cleaned, add 10 times of clear water, slow fire boils 30 minutes, then pours above-mentioned peanut with holes into, the low baking temperature that adds water is stewed 50 minutes slowly, pulls peanut out, rinses shell well with clear water, cut off tendril, and low temperature drying, obtain ripe peanut;
(3) pulp is taken out in fresh watermelon, pomegranate impurity elimination, mix and pull an oar, add the pectase that pan feeding weighs 0.1% with 5 times of clear water, at 25 DEG C, enzymolysis is to completely, filters, obtain enzymolysis liquid after the enzyme that goes out;
(4) new fresh olive stoning cleaned, ultramicro grinding after the direct freeze drying of pulp, obtains emblica powder, mixes with above-mentioned enzymolysis liquid and Herba Menthae powder, obtains flavouring soup;
(5) poured in flavouring soup by above-mentioned ripe peanut, add sugar-cane juice and flood raw material, after boiling, little fire is stewed 30 minutes slowly again, pulls peanut out, rinses shell well with clear water, and low temperature drying, obtain strange taste peanut, sterilization packaging.
Claims (2)
1. the strange taste peanut of refrigerant watermelon, it is characterized in that being made up of the raw material of following weight parts:
Band tendril connects shell peanut 100-120, light-coloured vinegar 10-12, watermelon 20-30, pomegranate 8-12, olive 10-15, lophatherum gracile 3-4, lavender 4-5, adhesive rehmannia flower 2-3, caulis bambusae in taenian 3-4, Herba Menthae powder 4-5, sugar-cane juice are appropriate.
2. a refrigerant watermelon as claimed in claim 1 strange taste peanut preparation method, is characterized in that comprising the following steps:
(1) the band tendril of maturation is connected shell peanut clear water to rinse well, send in pot, pour light-coloured vinegar into and suitable quantity of water floods peanut, little fire boils 10-15 minute, pulls peanut out and drains rear low temperature drying, peanut shell is got a little small pore, obtains peanut with holes;
(2) co-grinding after lophatherum gracile, lavender, adhesive rehmannia flower, caulis bambusae in taenian being cleaned, add 8-10 times of clear water, slow fire boils 30-40 minute, pour above-mentioned peanut with holes again into, the low baking temperature that adds water stewes 50-60 minute slowly, pulls peanut out, shell is rinsed well with clear water, cut off tendril, and low temperature drying, obtain ripe peanut;
(3) pulp is taken out in fresh watermelon, pomegranate impurity elimination, mix pull an oar with 4-5 times of clear water, add the pectase of the heavy 0.1-0.2% of pan feeding, at 25-30 DEG C, enzymolysis is to completely, filters, obtain enzymolysis liquid after the enzyme that goes out;
(4) new fresh olive stoning cleaned, ultramicro grinding after the direct freeze drying of pulp, obtains emblica powder, mixes with above-mentioned enzymolysis liquid and Herba Menthae powder, obtains flavouring soup;
(5) poured in flavouring soup by above-mentioned ripe peanut, add sugar-cane juice and flood raw material, after boiling, little fire stewes 30-40 minute slowly again, pulls peanut out, rinses shell well with clear water, and low temperature drying, obtain strange taste peanut, sterilization packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510425935.9A CN104982984A (en) | 2015-07-20 | 2015-07-20 | Cool and refreshing watermelon fantastic taste peanuts and a preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510425935.9A CN104982984A (en) | 2015-07-20 | 2015-07-20 | Cool and refreshing watermelon fantastic taste peanuts and a preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982984A true CN104982984A (en) | 2015-10-21 |
Family
ID=54294997
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510425935.9A Pending CN104982984A (en) | 2015-07-20 | 2015-07-20 | Cool and refreshing watermelon fantastic taste peanuts and a preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982984A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006866A (en) * | 2007-01-24 | 2007-08-01 | 邓天华 | A method for processing snack food of bamboo juice |
| CN103519258A (en) * | 2013-11-01 | 2014-01-22 | 安徽燕之坊食品有限公司 | Sugar-coating peanuts with de-alcoholic function and production technology thereof |
| CN103815452A (en) * | 2014-01-24 | 2014-05-28 | 五河县鲲鹏食品饮料有限公司 | Rouge peanut and preparation method thereof |
-
2015
- 2015-07-20 CN CN201510425935.9A patent/CN104982984A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006866A (en) * | 2007-01-24 | 2007-08-01 | 邓天华 | A method for processing snack food of bamboo juice |
| CN103519258A (en) * | 2013-11-01 | 2014-01-22 | 安徽燕之坊食品有限公司 | Sugar-coating peanuts with de-alcoholic function and production technology thereof |
| CN103815452A (en) * | 2014-01-24 | 2014-05-28 | 五河县鲲鹏食品饮料有限公司 | Rouge peanut and preparation method thereof |
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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 |
Application publication date: 20151021 |
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| RJ01 | Rejection of invention patent application after publication |