CN105192768A - Instant peanut preparing method - Google Patents
Instant peanut preparing method Download PDFInfo
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- CN105192768A CN105192768A CN201410288788.0A CN201410288788A CN105192768A CN 105192768 A CN105192768 A CN 105192768A CN 201410288788 A CN201410288788 A CN 201410288788A CN 105192768 A CN105192768 A CN 105192768A
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Abstract
The invention discloses an instant peanut preparing method which includes the steps of material selection, washing, bleaching, cooking and baking. The method is characterized in that peanuts are tasty through spices in the weight ratio of peanuts to salt to liquorice to anise to sweeteners to seasonings being 3000 to 20-300 to 0.3-8.0 to 0.5-16 to 0.3-10 to 0.2-6.0. The formula can further comprise, by weight, 1.0-8.0 parts of cinnamon, 0-3.0 parts of orange peel, 0-3.5 parts of fennel, 0-2.5 parts of Chinese prickly ash, 0-1.0 part of rhizoma kaempferiae and 0-3 parts of garlic. The peanuts made through the method integrate fragrance, sweetness, saltiness and crispness and are unique in flavor.
Description
Technical field
The present invention relates to a kind of preparation method of food, be specifically related to a kind of preparation method of instant peanut.
Background technology
CN92109777.8 discloses a kind of preparation method of instant peanut.It is dried as finished product after boiling in the salt of 10-15% by peanut again.This instant peanut only has pure saline taste, is not suitable for the requirement of various taste.
Summary of the invention
The object of the present invention is to provide a kind of mouthfeel better, integrate fragrant, sweet, salty, crisp, crisp, the preparation method of the instant peanut of unique flavor.
The present invention includes select materials, clean, bleach, boiling, baking, is characterized in that peanut is tasty in the spices of following formula and weight ratio:
Peanut: salt: Radix Glycyrrhizae: anistree: sweetener: flavouring=3000: 20-300: 0.3-8.0: 0.5-16: 0.3-10: 0.2-6.0.
Following component and weight ratio can also be comprised in above-mentioned formula:
Cassia bark: 0-8.0, tangerine peel 0-3.0, fennel 0-3.5, Chinese prickly ash 0-2.5, kaempferia galamga 0-1.0, garlic 0-5.
Described sweetener can be asccharin, honey element, stevioside etc.
Described flavouring can be monosodium glutamate, chickens' extract etc.
The spices bag that tasty method can add said ratio while boiling peanut in the water boiling peanut be heated to boiling and boiling 1-8 minute tasty; Also first can being prepared into soak, to carry out immersion tasty; The spices of above proportioning is first pulverized by the preparation method of soak, adds 200-800 kg of water and boils 8-15 minute, obtain dope, is diluted with water 3-10 doubly in fermentation vat, the peanut gradation after boiling is joined fermentation vat and soaks 1-10 minute.
With the instant peanut that the method is made, product integrates fragrant, sweet, salty, crisp, crisp, unique flavor, people is eaten and has also wanted to eat.
Detailed description of the invention
Embodiment 1: instant peanut
(1) select materials: select without going mouldy, without bud, dry peanut really 3000 kilograms without rotten shell;
(2) clean: carry out cleaning, bleaching with the bleaching powder of water and 1-2% in service sink, separately add a small amount of alum and make dirt sink at the bottom of pond, peanut is pulled out for subsequent use;
(3) boiling: gradation water is heated to boiling and boiling 1-8 minute;
(4) taste substance is soaked into following formula and weight preparation: salt 130 kilograms, 4 kilograms, Radix Glycyrrhizae, anistree 15 kilograms, tangerine peel 0.5 kilogram, monosodium glutamate 5 kilograms, 1.5 kilograms, asccharin;
(5) above crushed material is added 200-800 kg of water and boil 10 minutes, obtain dope for subsequent use;
(6) the peanut gradation after boiling is joined above-mentioned dope to be diluted with water in 3-10 spices fermentation vat doubly and to soak 1-10 minute;
(7) toast: at 70-100 DEG C of baking 18-40 hour, be finished product.
Embodiment 2: boiled and dried salted groundnut in shell
As different from Example 1, fresh wet peanut (or dry peanut water saturates) 3000 kilograms is adopted;
Clean by above method, the spices adding following formula and weight ratio while boiling peanut wraps into taste.
Salt 250 kilograms, 2 kilograms, Radix Glycyrrhizae, anistree 7 kilograms, 1.5 kilograms, cassia bark, tangerine peel 2.5 kilograms, monosodium glutamate 2.5 kilograms, 2.5 kilograms, asccharin; 3.0 kilograms, garlic.
Embodiment 3: instant peanut
As different from Example 1, with following formula and weight standby enter taste substance: salt 180 kilograms, 5 kilograms, Radix Glycyrrhizae, anistree 2.5 kilograms, tangerine peel 3.5 kilograms, 5.5 kilograms, cassia bark, monosodium glutamate 2.5 kilograms, 2.0 kilograms, asccharin.
Embodiment 4: boiled and dried salted groundnut in shell
As different from Example 2, with following formula and weight standby enter taste substance: tasty is select following formula and weight ratio: salt 300 kilograms, 6 kilograms, Radix Glycyrrhizae, anistree 3.5 kilograms, kaempferia galamga 1.0 kilograms, monosodium glutamate 4.0 kilograms, 4.0 kilograms, asccharin.
Claims (4)
1. the preparation method of an instant peanut, comprise select materials, clean, bleach, boiling, baking, is characterized in that peanut is by tasty in the spices of following formula and weight ratio: peanut: salt: Radix Glycyrrhizae: anistree: sweetener: flavouring=3000: 20-300: 0.3-8.0: 0.5-16: 0.3-10: 0.2-6.0.
2. method according to claim 1, is characterized in that also comprising following component and weight ratio in formula: cassia bark: 0-8.0, tangerine peel 0-3.0, fennel 0-3.5, Chinese prickly ash 0-2.5, kaempferia galamga 0-1.0, garlic 0-3.
3. method according to claim 1 and 2, it is characterized in that tasty method be the spices bag adding said ratio when boiling peanut in water be heated to boiling and boiling 1-8 minute tasty.
4. method according to claim 1 and 2, it is characterized in that tasty method is first pulverized by the spices of above proportioning, add 200-800 kg of water and boil 8-15 minute, obtain dope for subsequent use, above dope is diluted with water 3-10 in fermentation vat doubly, the peanut gradation after boiling is joined fermentation vat and soak 1-10 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410288788.0A CN105192768A (en) | 2014-06-26 | 2014-06-26 | Instant peanut preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410288788.0A CN105192768A (en) | 2014-06-26 | 2014-06-26 | Instant peanut preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192768A true CN105192768A (en) | 2015-12-30 |
Family
ID=54941038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410288788.0A Pending CN105192768A (en) | 2014-06-26 | 2014-06-26 | Instant peanut preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192768A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106562373A (en) * | 2016-11-13 | 2017-04-19 | 李�浩 | Processing method of peanut foods |
| CN108208704A (en) * | 2017-12-31 | 2018-06-29 | 安徽徽风生态农业开发有限公司 | A kind of preparation method of flavor peanut |
| CN112841588A (en) * | 2021-01-15 | 2021-05-28 | 周添财 | Process for making dried orange peel peanuts |
-
2014
- 2014-06-26 CN CN201410288788.0A patent/CN105192768A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106562373A (en) * | 2016-11-13 | 2017-04-19 | 李�浩 | Processing method of peanut foods |
| CN108208704A (en) * | 2017-12-31 | 2018-06-29 | 安徽徽风生态农业开发有限公司 | A kind of preparation method of flavor peanut |
| CN112841588A (en) * | 2021-01-15 | 2021-05-28 | 周添财 | Process for making dried orange peel peanuts |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151230 |