CN109105850A - A kind of peanut processing method - Google Patents
A kind of peanut processing method Download PDFInfo
- Publication number
- CN109105850A CN109105850A CN201811180688.0A CN201811180688A CN109105850A CN 109105850 A CN109105850 A CN 109105850A CN 201811180688 A CN201811180688 A CN 201811180688A CN 109105850 A CN109105850 A CN 109105850A
- Authority
- CN
- China
- Prior art keywords
- peanut
- processing method
- sauce
- juice
- peanut butter
- 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.)
- Withdrawn
Links
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 84
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 84
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 84
- 235000020232 peanut Nutrition 0.000 title claims abstract description 84
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 83
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 53
- 238000000034 method Methods 0.000 claims abstract description 35
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims abstract description 32
- 235000015067 sauces Nutrition 0.000 claims abstract description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 230000008569 process Effects 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000010388 propyl gallate Nutrition 0.000 claims abstract description 16
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 15
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 15
- 235000017443 Hedysarum boreale Nutrition 0.000 claims abstract description 15
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims abstract description 15
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims abstract description 15
- 239000000473 propyl gallate Substances 0.000 claims abstract description 15
- 229940075579 propyl gallate Drugs 0.000 claims abstract description 15
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 12
- 239000000661 sodium alginate Substances 0.000 claims abstract description 12
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 12
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims abstract description 12
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000001301 oxygen Substances 0.000 claims abstract description 9
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 239000012530 fluid Substances 0.000 claims abstract description 6
- 230000002045 lasting effect Effects 0.000 claims abstract description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 6
- 238000004537 pulping Methods 0.000 claims abstract description 5
- 238000005360 mashing Methods 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 23
- 238000001035 drying Methods 0.000 claims description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 206010021143 Hypoxia Diseases 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 208000018875 hypoxemia Diseases 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 238000007781 pre-processing Methods 0.000 claims description 2
- 230000008719 thickening Effects 0.000 claims description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims 2
- 150000002148 esters Chemical class 0.000 claims 1
- 235000004515 gallic acid Nutrition 0.000 claims 1
- 229940074391 gallic acid Drugs 0.000 claims 1
- 239000004519 grease Substances 0.000 abstract description 10
- 238000012545 processing Methods 0.000 abstract description 6
- 239000007787 solid Substances 0.000 abstract description 6
- 238000013517 stratification Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 9
- 241000607142 Salmonella Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000005054 agglomeration Methods 0.000 description 4
- 230000002776 aggregation Effects 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 244000025352 Artocarpus heterophyllus Species 0.000 description 3
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 235000019483 Peanut oil Nutrition 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 241001125048 Sardina Species 0.000 description 3
- 241000949456 Zanthoxylum Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000010746 mayonnaise Nutrition 0.000 description 3
- 239000008268 mayonnaise Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000312 peanut oil Substances 0.000 description 3
- 235000019512 sardine Nutrition 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 description 1
- 235000018889 capsanthin Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000021615 conjugation Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- -1 lard Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 235000012658 paprika extract Nutrition 0.000 description 1
- 239000001688 paprika extract Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000004885 white matter 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
- A23L25/10—Peanut butter
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/0055—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment with infrared rays
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention provides a kind of peanut processing method, belongs to food processing field, including, peanut pretreatment, material mashing and sauce processed；Material pulping process are as follows: grind pretreated peanut, ingredient, seasoning etc. under the low-oxygen environment of lasting nitrogen charging, grinding terminates, and adds water, adds starch Sodium Octenyl Succinate and sodium alginate, takes out after being heated to cook, and breaks into juice, is concentrated, spare；Sauce process processed are as follows: in material juice, extract of licorice root and propylgallate is added, takes out after stirrer for mixing stirring, stir-fries in frying pan, be put into homogenizer homogeneous after cooling；Homogenizing fluid is subjected to cryogenic vacuum concentration, sterilizes to obtain peanut butter.Peanut butter is made with ingredient after treatment in peanut by the present invention；Peanut butter safety is delicious, and the holding time is long, is less prone to the phenomenon that grease and solids stratification.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of peanut processing method.
Background technique
Peanut nourish help, be conducive to long life, thus it is civil also referred to as " peanut ", and with soya bean together by
It is described as " Vegetable meat ", " meat or fish in element ", the nutritive value of peanut is high, can be with some animal foodstuff phases such as egg, milk, meat
It matches in excellence or beauty, the content that it contains a large amount of protein and fat, especially unsaturated fatty acid is very high, very the various Gao Ying of suitable for making
The food of value is supported, peanut butter is one of favorite fragrance flavouring of people, is often used as mixing cold dish, steamed bun.Peanut butter contains
Protein, mine trace element and a large amount of vitamin abundant etc., have effects that lowering blood pressure and blood fat, poor to reproducibility
Blood, diabetes can play certain auxiliary therapeutic action, contain tryptophan in peanut butter, help to fall asleep, and be that people like
One of fragrance flavouring, peanut butter is formed using high-quality peanut benevolence as Raw material processing mostly, and finished product is the pureed of flexible, there is flower
Raw strong fragrance, is the very high appetizing food of nutritive value.
The prior art such as Authorization Notice No. is the Chinese invention patent of CN 103380922B, disclose a kind of peanut butter and
Its production method, is related to food processing technology field, raw material group become broken ripe peanut of peeling, salad oil, ripe Peas powder, lard,
Peanut oil, shortening, salt, white granulated sugar, capsanthin, peanut essence, compound preservative, by feedstock processing, ingredient, stirring,
Peanut butter is made in filling, quick-frozen five steps；The invention product good mouthfeel, operating procedure are simple, easy to process.However, often
The phenomenon that peanut butter of rule method preparation is easy to appear grease and solids stratification after placing a period of time, easily causes peanut butter product
Matter decline, influences mouthfeel.
Summary of the invention
The purpose of the present invention is to provide a kind of peanut processing methods, and peanut is made with ingredient after treatment in peanut
Sauce；Peanut butter safety is delicious, and the holding time is long, is less prone to the phenomenon that grease and solids stratification.
The technical solution that the present invention is taken to achieve the above object are as follows:
A kind of peanut processing method, including,
Peanut pretreatment；
Material mashing and sauce processed.
Preferably, peanut preprocessing process includes:
A, selecting full seed, the shelled peanut that kind skin is rubescent, mature is raw material, cleans impurity elimination；
B, 10-20min is impregnated in colour protecting liquid, soaking temperature is 45-50 DEG C, and immersion divides the skin of peanut obviously with meat
From the skin of peanut is kept completely separate with meat under high pressure water flushing action；
C, the shelled peanut after draining is dry using vacuum impulse；
D, the shelled peanut after drying is toasted 1-1.5 hours under the conditions of 80-85 DEG C of temperature, keeps shelled peanut brittle.
Preferably, the citric acid in colour protecting liquid containing 0.01-0.05% ascorbic acid and 0.3-0.5%.
Preferably, vacuum impulse drying is to use rotary-drum vacuum impulse dryer, drum rotation speed 5-8rpm, drying temperature are
40-50 DEG C, hothouse vacuum degree be 0.05-0.06Mpa, drying time be 3-5 minutes, make the water content of peanut be down to 10% with
Under.
Preferably, material pulping process: by pretreated peanut, ingredient, seasoning etc. lasting nitrogen charging hypoxemia
It is ground 2-3 times under environment, grinding terminates, and adds water, adds the starch Sodium Octenyl Succinate and 1-2% of mixed material 1-6%
Sodium alginate, taken out after being heated to cook 30-35min, break into juice, be concentrated, it is spare；It is ground using hypoxemia, first is that can drop
The low degree of oxidation to peanut oil in process of lapping reduces nutrition loss；Second is that reaching the aerobic of isolation harmful microorganism growth
Environment prevents from polluting；The special presence of starch Sodium Octenyl Succinate and sodium alginate is then conducive to the peanut being ground
Grease forms protection, prevents oxidative rancidity；One layer of tough and tensile film being not easily broken can be formed on oil-water interfaces simultaneously, made point
Dephasing particle is difficult to assemble and separate, and raw material juice is made to have preferable viscosity.
Preferably, sauce process processed: in material juice, extract of licorice root and propylgallate is added, in blender
0.5-1h is mixed to take out, stir-fry 20-40min in frying pan, is put into homogenizer homogeneous after cooling；Homogenizing fluid is subjected to low temperature
Vacuum concentration, sterilizes to obtain peanut butter.
Preferably, the additive amount of extract of licorice root and propylgallate be respectively juice weight 0.01-0.05% and
0.001-0.01 ‰, under stirring, the various protein peptide chains in raw material are unfolded, and be combined with each other between chemical bond, Radix Glycyrrhizae
The special presence of medicinal extract and propylgallate can weaken the conjugation between chemical bond, avoid because of peanut caused by excessively combining
Sauce agglomeration, while can be improved mixing juice middle reaches from H+Quantity guarantees to reinforce the stability of S-H key in protein
Protein structure is stablized, and peanut butter mouthfeel is promoted；In addition, extract of licorice root and propylgallate help to reduce mixing juice
Surface tension improves juice stickiness, and makes water, oil combine stabilization by water-wet side in self structure and hydrophobic side, avoids
There is grease, solids stratification phenomenon in peanut butter, improves holding time and the quality of peanut butter.
Preferably, cryogenic vacuum thickening temperature is 20-50 DEG C, pressure 0.05-0.07MPa.
Preferably, the dried yeast powder of sauce weight 0.02-0.03% is added when concentration in sauce；Dried yeast powder helps to spend
Raw sauce forms a large amount of holes, accelerates the evaporation of moisture so as to shorten concentration time；And dried yeast powder in high-temperature sterilization process
It decomposes so as to enrich the type and content of protein and vitamin in peanut butter, at this point, dried yeast powder loses pore-creating function
Effect, peanut butter restore uniform phase, do not influence its stable structure.
Preferably, sterilization is alternately sterilized using infrared irridiation and frozen cooling；It is easy to make in peanut butter production process
At the pollution of the bacteriums such as salmonella, using salmonella non-refractory, intolerant to low humidity, intolerant to low-oxygen environment the characteristics of, use
Infrared irridiation and frozen cooling alternately, so that high temperature and low temperature occur suddenly, are conducive to greatly be sterilized,
And further increase the stability of peanut butter.
Preferably, infrared irridiation is the electromagnetic wave of 0.77-1000 micron wave length, cryogenic temperature is -5~-15 DEG C；It is red
Outside line irradiation and frozen cooling replace method for disinfection are as follows: infrared irridiation 3-5s, frozen cooling 5-10min, infrared irridiation 2-
3s。
The invention has the benefit that
1) present invention uses vacuum impulse drying peanut, improves rate of drying, and due to most of in the drying process
Time is under vacuum and low temperature environment, and the nutritional ingredients such as amino acid and fatty acid in peanut are kept, and after can reducing
Continuous baking intensity；The dry cooperation low-temperature bake of vacuum impulse, so that peanut is crisp；
2) present invention adds starch Sodium Octenyl Succinate and sodium alginate in material pulping process, is conducive to grinding
Peanut grease out forms protection, prevents oxidative rancidity；One layer can be formed on oil-water interfaces simultaneously tough and tensile to be not easily broken
Film, so that dispersion particle is difficult to assemble and is separated, make raw material juice have preferable viscosity；
3) present invention adds extract of licorice root and propylgallate during sauce processed, helps to improve albumen in peanut butter
The stability of matter structure inhibits peanut butter agglomeration, while reinforcing peanut butter Zhong Shui, oily combination stability, effectively prevents peanut
There is grease, solids stratification phenomenon in sauce, improves holding time and the quality of peanut butter；
4) present invention carries out dried yeast powder assisted cryogenic vacuum concentration after sauce processed, is added when low temperature using dried yeast powder pore-creating
The evaporation of fast moisture, so as to shorten concentration time, when high temperature, is decomposed using dried yeast powder to enrich protein in peanut butter
With the type and content of vitamin；
5) present invention using the bacteriums non-refractory such as salmonella, intolerant to low humidity, intolerant to low-oxygen environment the characteristics of, in peanut
In sauce process, by processes such as hypoxemia grinding, infrared irridiation (dry heating method) and frozen cooling alternating sterilizations, effectively inhibit
Germ contamination ensure that the safety of product.
Present invention employs above-mentioned technical proposals to provide model essay, compensates for the deficiencies in the prior art, design is reasonable, operation side
Just.
Specific embodiment
Present invention is further described in detail with reference to embodiments:
Embodiment 1:
A kind of peanut processing method, specifically includes the following steps:
(1) peanut pre-processes:
A, selecting full seed, the shelled peanut that kind skin is rubescent, mature is raw material, cleans impurity elimination；
B, 10min is impregnated in colour protecting liquid, soaking temperature is 45 DEG C, and immersion is clearly separated the skin of peanut with meat, in height
The skin of peanut is kept completely separate with meat under blow wash effect；Lemon in colour protecting liquid containing 0.01% ascorbic acid and 0.3%
Acid；
C, the shelled peanut after draining is dry using vacuum impulse；Vacuum impulse drying is to use rotary-drum vacuum impulse dryer,
Drum rotation speed is 5rpm, drying temperature is 40 DEG C, hothouse vacuum degree is 0.05Mpa, and drying time is 6 minutes, makes peanut
Water content is down to 10% or less；
D, the shelled peanut after drying is toasted 1 hour under the conditions of 80 DEG C of temperature, keeps shelled peanut brittle；
(2) sauce processed:
Shelled peanut is ground 2 times under the low-oxygen environment of lasting nitrogen charging, grinding terminates, be added cream, jackfruit, Yoghourt,
The starch Sodium Octenyl Succinate of water and mixed material 1% and 1% sodium alginate, break into juice, concentration；In gained juice
It is middle be added juice 0.01% extract of licorice root and 0.001 ‰ propylgallate, add mayonnaise, butter and sardine
It is dry, it is taken out in stirrer for mixing stirring 0.5h, star aniseed powder, zanthoxylum powder, fruit vinegar, salt is added in the mixture, in frying pan
Stir-fry 20min, is put into homogenizer homogeneous after cooling；Homogenizing fluid is carried out (20 DEG C of cryogenic vacuum concentration；0.05MPa), it sterilizes
Peanut butter.
It is ground using hypoxemia, first is that can reduce the degree of oxidation to peanut oil in process of lapping, reduces nutrition loss；Two
It is the aerobic environment for reaching isolation harmful microorganism and breeding, prevents from polluting；The spy of starch Sodium Octenyl Succinate and sodium alginate
It is different to exist, then be conducive to prevent oxidative rancidity to the peanut grease formation protection come is ground；It simultaneously can be on oil-water interfaces
One layer of tough and tensile film being not easily broken is formed, dispersion particle is made to be difficult to assemble and separate, there is raw material juice preferable viscous
Consistency.
The presence of extract of licorice root and propylgallate, under stirring, the various protein peptide chains in raw material are unfolded,
It is combined with each other between chemical bond, the special presence of extract of licorice root and propylgallate can weaken the combination between chemical bond
Degree, avoid because excessively combine caused by peanut butter agglomerate, while can be improved mix juice middle reaches from H+ quantity, to reinforce egg
The stability of S-H key in white matter guarantees that protein structure is stablized, promotes peanut butter mouthfeel；In addition, extract of licorice root and gallic acid
Propyl ester helps to reduce the surface tension of mixing juice, improves juice stickiness, and passes through water-wet side in self structure and hydrophobic
End avoids peanut butter and grease, solids stratification phenomenon occurs, improve the holding time of peanut butter so that water, oil combination stabilization
And quality.
The dried yeast powder of sauce weight 0.02% is added when above-mentioned peanut butter is concentrated in sauce；Dried yeast powder facilitates peanut butter
A large amount of holes are formed, accelerate the evaporation of moisture so as to shorten concentration time；And dried yeast powder occurs in high-temperature sterilization process
It decomposes so as to enrich the type and content of protein and vitamin in peanut butter, at this point, dried yeast powder loses pore-creating effect, flower
Raw sauce restores uniform phase, does not influence its stable structure.
Sterilization process is alternately sterilized using infrared irridiation and frozen cooling；Infrared irridiation is the electromagnetism of 1 micron wave length
Wave, cryogenic temperature are -5 DEG C；Infrared irridiation and frozen cooling replace method for disinfection are as follows: infrared irridiation 3s, frozen cooling
5min, infrared irridiation 2s；The pollution of the bacteriums such as salmonella is be easy to cause in peanut butter production process, not using salmonella
High temperature resistant, intolerant to low humidity, intolerant to low-oxygen environment the characteristics of, alternately using infrared irridiation and frozen cooling, so that high temperature
Occur suddenly with low temperature, is conducive to greatly be sterilized, and further increase the stability of peanut butter.
Embodiment 2:
A kind of peanut processing method, specifically includes the following steps:
(1) peanut pre-processes:
A, selecting full seed, the shelled peanut that kind skin is rubescent, mature is raw material, cleans impurity elimination；
B, 15min is impregnated in colour protecting liquid, soaking temperature is 50 DEG C, and immersion is clearly separated the skin of peanut with meat, in height
The skin of peanut is kept completely separate with meat under blow wash effect；Lemon in colour protecting liquid containing 0.03% ascorbic acid and 0.4%
Acid；
C, the shelled peanut after draining is dry using vacuum impulse；Vacuum impulse drying is to use rotary-drum vacuum impulse dryer,
Drum rotation speed is 7rpm, drying temperature is 45 DEG C, hothouse vacuum degree is 0.05Mpa, and drying time is 4 minutes, makes peanut
Water content is down to 10% or less；
D, the shelled peanut after drying is toasted 1.2 hours under the conditions of 82 DEG C of temperature, keeps shelled peanut brittle；
(2) sauce processed:
Shelled peanut is ground 2 times under the low-oxygen environment of lasting nitrogen charging, grinding terminates, be added cream, jackfruit, Yoghourt,
The starch Sodium Octenyl Succinate of water and mixed material 3% and 1.2% sodium alginate, break into juice, concentration；It is starched in gained
The extract of licorice root of juice 0.03% and 0.006 ‰ propylgallate are added in juice, adds mayonnaise, butter and sardine
It is dry, it is taken out in stirrer for mixing stirring 0.5h, star aniseed powder, zanthoxylum powder, fruit vinegar, salt is added in the mixture, in frying pan
Stir-fry 20min, is put into homogenizer homogeneous after cooling；Homogenizing fluid is carried out (35 DEG C of cryogenic vacuum concentration；0.06MPa), it sterilizes
Peanut butter.
The dried yeast powder of sauce weight 0.025% is added when above-mentioned peanut butter is concentrated in sauce；Sterilization process uses infrared ray
Irradiation and frozen cooling are alternately sterilized；Infrared irridiation is the electromagnetic wave of 10 micron wave lengths, and cryogenic temperature is -10 DEG C；Infrared ray
Irradiation and frozen cooling replace method for disinfection are as follows: infrared irridiation 5s, frozen cooling 6min, infrared irridiation 2s.
Embodiment 3:
A kind of peanut processing method, specifically includes the following steps:
(1) peanut pre-processes:
A, selecting full seed, the shelled peanut that kind skin is rubescent, mature is raw material, cleans impurity elimination；
B, 20min is impregnated in colour protecting liquid, soaking temperature is 50 DEG C, and immersion is clearly separated the skin of peanut with meat, in height
The skin of peanut is kept completely separate with meat under blow wash effect；Lemon in colour protecting liquid containing 0.05% ascorbic acid and 0.5%
Acid；
C, the shelled peanut after draining is dry using vacuum impulse；Vacuum impulse drying is to use rotary-drum vacuum impulse dryer,
Drum rotation speed is 8rpm, drying temperature is 50 DEG C, hothouse vacuum degree is 0.06Mpa, and drying time is 5 minutes, makes peanut
Water content is down to 10% or less；
D, the shelled peanut after drying is toasted 1.5 hours under the conditions of 85 DEG C of temperature, keeps shelled peanut brittle；
(2) sauce processed:
Shelled peanut is ground 3 times under the low-oxygen environment of lasting nitrogen charging, grinding terminates, be added cream, jackfruit, Yoghourt,
The starch Sodium Octenyl Succinate of water and mixed material 6% and 2% sodium alginate, break into juice, concentration；In gained juice
It is middle be added juice 0.05% extract of licorice root and 0.01 ‰ propylgallate, add mayonnaise, butter and dried sardine,
It is taken out in stirrer for mixing stirring 0.5h, star aniseed powder, zanthoxylum powder, fruit vinegar, salt is added in the mixture, stir-fries in frying pan
20min is put into homogenizer homogeneous after cooling；Homogenizing fluid is carried out (50 DEG C of cryogenic vacuum concentration；0.07MPa), peanut is sterilized to obtain
Sauce.
The dried yeast powder of sauce weight 0.03% is added when above-mentioned peanut butter is concentrated in sauce；Sterilization process uses infrared ray spoke
It is alternately sterilized according to frozen cooling；Infrared irridiation is the electromagnetic wave of 100 micron wave lengths, and cryogenic temperature is -15 DEG C；Infrared ray spoke
Replace method for disinfection according to frozen cooling are as follows: infrared irridiation 5s, frozen cooling 10min, infrared irridiation 3s.
Comparative example 1:
Starch Sodium Octenyl Succinate and sodium alginate are not added in material pulping process, rest part and embodiment 2 are complete
It is complete consistent.
Comparative example 2:
It is not added with extract of licorice root and propylgallate during sauce processed, rest part and embodiment 2 are completely the same.
Comparative example 3:
Dried yeast powder is not added with when concentration in peanut butter, rest part and embodiment 2 are completely the same.
Embodiment 4:
In peanut butter process, the last concentration time of record peanut butter；And the sramana in detection peanut butter product
Salmonella content；And observe the preservation situation of peanut butter；It the results are shown in Table 1.
The peanut butter quality of the present invention of table 1
As shown in Table 1, concentration time used in comparative example 3 is much larger than embodiment 2, this shows that dried yeast powder facilitates peanut butter
A large amount of holes are formed, accelerate the evaporation of moisture so as to shorten concentration time；
The present invention passes through hypoxemia grinding, starch Sodium Octenyl Succinate and sodium alginate secondary process during Raw material processing
Raw material juice is obtained, and using the processes such as infrared irridiation (dry heating method) and frozen cooling alternating sterilization, to inhibit germ contamination, this
Be using the bacteriums non-refractory such as salmonella, intolerant to low humidity, intolerant to low-oxygen environment the characteristics of, to ensure that peanut butter product
Safety；
Peanut butter prepared by Example 2 and comparative example 2 is placed 5 days in equal ambient (have been opened edible for first day
Cross), observe the quality of peanut butter at the 5th day, peanut butter prepared by embodiment 2 does not occur agglomerating and lamination, and compares
Peanut butter prepared by example 2 has a small amount of agglomeration to occur, and grease and solid-like layering are obvious, this shows to be added during sauce processed sweet
Careless medicinal extract and propylgallate are able to suppress peanut butter agglomeration, and improve water, oily combination stability, and peanut butter is avoided to be layered.
The prior art of routine techniques dawn known to those skilled in the art in above-described embodiment, therefore herein no longer in detail
It repeats.
The above embodiments are only used to illustrate the present invention, and not limitation of the present invention, the ordinary skill people of this field
Member can also make a variety of changes and modification without departing from the spirit and scope of the present invention.Therefore, all equivalent
Technical solution also belong to scope of the invention, scope of patent protection of the invention should be defined by the claims.
Claims (10)
1. a kind of peanut processing method, it is characterised in that: including,
Peanut pretreatment, material mashing and sauce processed；
The material adds starch Sodium Octenyl Succinate and sodium alginate mashing after hypoxemia is ground；
Extract of licorice root and propylgallate are added when the sauce processed in material juice.
2. a kind of peanut processing method according to claim 1, it is characterised in that: the peanut preprocessing process includes:
Selecting full seed, the shelled peanut that kind skin is rubescent, mature is raw material, cleans impurity elimination；
B, 10-20min is impregnated in colour protecting liquid, soaking temperature is 45-50 DEG C；
C, the shelled peanut after draining is dry using vacuum impulse；
D, shelled peanut must be pre-processed by toasting the shelled peanut after drying 1-1.5 hours under the conditions of 80-85 DEG C of temperature.
3. a kind of peanut processing method according to claim 2, it is characterised in that: contain 0.01- in the colour protecting liquid
The citric acid of 0.05% ascorbic acid and 0.3-0.5%.
4. a kind of peanut processing method according to claim 2, it is characterised in that: the vacuum impulse drying is to use roller
Vacuum impulse is dry, and drum rotation speed 5-8rpm, drying temperature are 40-50 DEG C, hothouse vacuum degree is 0.05-0.06Mpa, dry
The dry time is 3-5 minutes.
5. a kind of peanut processing method according to claim 1, it is characterised in that: the material pulping process: will locate in advance
Peanut, ingredient, seasoning for managing etc. are ground 2-3 times under the low-oxygen environment of lasting nitrogen charging, and grinding terminates, and add water, are added
The starch Sodium Octenyl Succinate of mixed material 1-6% and the sodium alginate of 1-2%, take out after being heated to cook 30-35min, break into
Juice, concentration are spare.
6. a kind of peanut processing method according to claim 1, it is characterised in that: the sauce process processed: in material juice
In, extract of licorice root and propylgallate is added, is taken out in stirrer for mixing stirring 0.5-1h, stir-fry 20- in frying pan
40min is put into homogenizer homogeneous after cooling；Homogenizing fluid is subjected to cryogenic vacuum concentration, sterilizes to obtain peanut butter.
7. a kind of peanut processing method according to claim 6, it is characterised in that: the extract of licorice root and gallic acid third
The additive amount of ester is respectively the 0.01-0.05% and 0.001-0.01 ‰ of juice weight.
8. a kind of peanut processing method according to claim 6, it is characterised in that: the cryogenic vacuum thickening temperature is
20-50 DEG C, pressure 0.05-0.07MPa.
9. a kind of peanut processing method according to claim 6, it is characterised in that: add sauce weight when the concentration in sauce
Measure the dried yeast powder of 0.02-0.03%.
10. a kind of peanut processing method according to claim 6, it is characterised in that: the sterilization uses infrared irridiation
It is alternately sterilized with frozen cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811180688.0A CN109105850A (en) | 2018-10-09 | 2018-10-09 | A kind of peanut processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811180688.0A CN109105850A (en) | 2018-10-09 | 2018-10-09 | A kind of peanut processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109105850A true CN109105850A (en) | 2019-01-01 |
Family
ID=64857922
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811180688.0A Withdrawn CN109105850A (en) | 2018-10-09 | 2018-10-09 | A kind of peanut processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109105850A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619605A (en) * | 2019-02-11 | 2019-04-16 | 北京工商大学 | A kind of infrared device for peeling of jujube vacuum impulse and method |
| CN109744360A (en) * | 2019-03-11 | 2019-05-14 | 黄老五食品股份有限公司 | A kind of xylitol peanut crisp and its production technology |
-
2018
- 2018-10-09 CN CN201811180688.0A patent/CN109105850A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619605A (en) * | 2019-02-11 | 2019-04-16 | 北京工商大学 | A kind of infrared device for peeling of jujube vacuum impulse and method |
| CN109744360A (en) * | 2019-03-11 | 2019-05-14 | 黄老五食品股份有限公司 | A kind of xylitol peanut crisp and its production technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105520068A (en) | Health-care fish balls containing almonds and preparation method of health-care fish balls | |
| CN103689515B (en) | The application and ginseng sauce class flavouring and preparation method thereof of ginseng | |
| CN107568691A (en) | A kind of preparation method of semi-solid bonding flavoring | |
| CN105795251A (en) | Processing method of roasted lamb leg | |
| CN109105850A (en) | A kind of peanut processing method | |
| CN106820014A (en) | A kind of ginger curing food and its method for salting | |
| KR102561668B1 (en) | Pork cutlet with excellent taste, flavor and texture, pork cutlet sauce composition and manufacturing method thereof | |
| CN111567771A (en) | Processing technology of fermented sweet potato freeze-dried sugar-free food | |
| CN105166266A (en) | Processing method for nutritional preserved Zizania latifolia | |
| CN104255871A (en) | Health-care moon cake for protecting eyesight | |
| KR102037760B1 (en) | Manufacturing method for pasta of dried herb and pasta of dried herb manufactured by the same | |
| CN112220002A (en) | Processing method of instant squid | |
| CN112617125A (en) | Preparation method of marinated chicken legs | |
| CN106820084A (en) | A kind of onion head thick chilli sauce and preparation method thereof | |
| CN112220003A (en) | Processing method of instant abalone | |
| CN111838647A (en) | Konjac glucomannan yellow lantern chili sauce and preparation method thereof | |
| CN105325940A (en) | Fish egg shrimp paste and processing method thereof | |
| CN112075593A (en) | Curry chicken nugget poached bag and preparation method and application thereof | |
| KR101711334B1 (en) | Method of preparing for onion fermented | |
| CN109105849A (en) | A kind of production method of peanut butter | |
| NL2030928B1 (en) | Composite fruit and vegetable low-fat sausages and a preparation method thereof | |
| KR102090966B1 (en) | A manufacturing method for godubaki kimchi contained dried radish roasted | |
| RU2793446C1 (en) | Recipe composition of paste with chick-pea | |
| RU2793470C1 (en) | Recipe composition of chickpeas pate | |
| CN103549321B (en) | A kind of crisp of eggplant and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190101 |