CN112515106A - Green soy bean, peanut and chestnut kernel composite flavor snack and preparation method thereof - Google Patents
Green soy bean, peanut and chestnut kernel composite flavor snack and preparation method thereof Download PDFInfo
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- CN112515106A CN112515106A CN202011368689.5A CN202011368689A CN112515106A CN 112515106 A CN112515106 A CN 112515106A CN 202011368689 A CN202011368689 A CN 202011368689A CN 112515106 A CN112515106 A CN 112515106A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 33
- 235000019634 flavors Nutrition 0.000 title claims abstract description 33
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- 239000002131 composite material Substances 0.000 title claims abstract description 22
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 22
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
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- 238000000034 method Methods 0.000 claims description 19
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Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
- A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a green soy bean, peanut and Chinese chestnut kernel composite flavor snack and a preparation method thereof, comprising the steps of respectively cleaning and airing the green soy bean, the peanut and the Chinese chestnut kernel; decocting adjuvants such as spice and spice into soup; putting the aired green soybeans and peanuts into the soup material, adding monosodium glutamate, boiling for 10min and 25min respectively, then soaking for 10min, taking out and airing; boiling with clear water, putting the dried chestnut kernels into the boiled water, boiling for 20-30 min, taking out and drying in the air, finally mixing the dried green soy beans, the dried peanuts and the dried chestnut kernels according to the weight ratio of 4:2:1, filling the mixture into an iron pot, and vacuumizing the iron pot. The invention has the beneficial effects that the stewed green soy beans, peanuts and the chestnut kernels boiled by clear water are mixed, when the green soy beans, the peanuts and the sweet chestnut kernels are eaten at intervals, the sweet taste of the chestnut kernels is eliminated by the spiced flavor, the heavy taste of the green soy beans and the peanuts is eliminated by the fresh sweet flavor, and the green soy beans and the peanuts are combined with each other, so that the mouth and teeth of a user can generate body fluid, the flavor is unique, and the aftertaste is endless.
Description
Technical Field
The invention relates to the field of foods, in particular to a green soy bean, peanut and chestnut kernel composite flavor snack and a preparation method thereof.
Background
People usually drink wine with a dish of snacks, a dish of peanuts, or a dish of green soy beans. For people who have meals in restaurants, it is convenient to eat a small dish, but drinking wine in some other places without restaurants is inconvenient to carry. The common small drinkable wine food is green soy beans, peanuts or a mixture thereof, has single taste and lacks enjoyment, and the commercial small food is packaged in a plastic bag in vacuum, and the green soy beans are extruded by a packaging bag, so that the green soy beans burst, and the flavor of the small food is seriously influenced.
Disclosure of Invention
The invention aims to solve the problems and provide a green soy bean, peanut and chestnut kernel composite flavor snack and a preparation method thereof.
The invention realizes the purpose through the following technical scheme:
a green soy bean, peanut and chestnut kernel composite flavor snack comprises the following raw materials in parts by weight: 1900-2100 parts of marinated green soy beans, 900 parts of marinated peanuts, and 550 parts of water-boiled Chinese chestnut kernels, wherein the composite flavor snack is stored in an iron can in vacuum.
A method for making a green soy bean, peanut and chestnut kernel composite flavor snack comprises the following steps:
s1, respectively cleaning and airing raw materials, wherein the raw materials comprise green soy beans, peanuts and Chinese chestnut kernels;
s2, decocting auxiliary materials into a soup base, wherein the auxiliary materials comprise spices and spices, the spices comprise star anises, cassia bark, allspice, fennel and bay leaves, and the spices comprise dried pepper, dried hot pepper and thirteen spices;
s3, putting the aired green soybeans and peanuts into the soup bases, adding monosodium glutamate, boiling for 10min and 25min respectively, then soaking for 10min, taking out and airing;
s4, boiling with clear water, putting the dried chestnut kernels, boiling for 20-30 min, taking out and drying in the air;
preferably, the cooking time of the Chinese chestnut kernels is 25min, the Chinese chestnut kernels are not cooked by spices because the Chinese chestnut kernels are sweet, soft and glutinous enough, and are directly cooked and canned, otherwise, the spices are mixed with the taste of the Chinese chestnut kernels, so that the taste is strange;
s5, mixing and packaging the green soy beans and peanuts aired in the S3 and the chestnut kernels aired in the S4, and vacuumizing.
The stewed green beans, peanuts and the chestnut kernels boiled by clear water are mixed, when the green beans, the peanuts and the sweet chestnut kernels are eaten at intervals, the sweet taste of the chestnut kernels is removed by the spiced flavor, the heavy taste of the green beans and the peanuts is removed by the fresh sweet flavor, and the two phases are combined, so that the mouth and teeth of a user can generate body fluid, and the aftertaste is endless.
Further, before S1, a material selection step is further included, where the specific material selection criteria are:
green soy bean: the long diameter of the green soybean pod is not less than 4cm, the short diameter is not less than 1.5cm, and the grain thickness is not less than 1 cm;
peanut: the peanut pod shell has a long diameter not less than 4.5cm, a short diameter not less than 1.5cm and a grain thickness not less than 15 cm;
the Chinese chestnut kernels: the length diameter of the chestnut leaves is not less than 3cm, the short diameter is not less than 2cm, and the thickness of the chestnut leaves is not less than 2 cm.
The standard is used as a material selection standard, green beans and peanuts which are too flat and too tender can be removed, and the taste of the finished product is guaranteed.
Further, S2 includes the steps of:
s21, boiling 6000 parts by weight of purified water, and heating the water to 95-100 ℃;
preferably, the temperature of the water is increased to 97.5 ℃ to achieve the purpose of sterilization;
s22, putting 80-90 parts by weight of spice and 45-55 parts by weight of salt into a pot, and decocting at 95-100 ℃ for 12-18 min;
preferably, the spice accounts for 85 parts, and the salt accounts for 50 parts by weight;
preferably, the boiling temperature of the spice and the salt is 98 ℃;
preferably, the boiling time is 15 min;
the spices are put into the pot with boiling water, so that the temperature of the spices is quickly raised after the spices are put into the pot, the taste of the spices is quickly forced out through a hot dipping method, and the reduction of the soup base due to excessive evaporation of water is prevented.
S23, putting 150-170 parts by weight of the spice into a pot, and decocting at 80-90 ℃ for 8-12 min to prepare a soup material;
preferably, the amount of the spice is 160 parts by weight;
preferably, the boiling temperature is 85 ℃;
preferably, the boiling time is 10 min;
the fire is turned down to prevent the water from evaporating greatly.
S24, dividing the soup into two parts according to the mass ratio of 2:1, namely green soy bean soup and peanut soup.
Further, in S22, the perfume comprises the following components in parts by weight: the spice mainly comprises 20 parts of star anise, 20 parts of cassia bark, 15 parts of fragrant fruit, 15 parts of fennel and 15 parts of myrcia, wherein the star anise, the cassia bark and the fragrant fruit mainly provide thick taste, and the fennel and the myrcia mainly provide faint scent to balance the taste of the spice.
Further, in step 23, the ingredients of the spices are as follows in parts by weight: 30 parts of dried pepper, 30 parts of dried pepper and 100 parts of thirteen spices, wherein the dried pepper and the dried pepper provide spicy taste for the soup base, the layering sense of the taste of the soup base is further improved, and the thirteen spices increase the whole aroma.
Further, S3 includes the steps of:
s31, putting the green soy bean soup material and the peanut soup material into two pots respectively, and boiling separately until the temperature reaches 97.5 ℃;
s32, putting the green soybeans into the green soybean soup base, boiling for 10-20 min, putting the peanuts into the peanut soup base, and boiling for 15-25 min;
preferably, the green soybeans are boiled for 15min, the peanuts are boiled for 20min, the green soybean pods are soft and easy to penetrate, the peanuts can be quickly boiled, the peanut pods are hard and are not easy to be boiled, and therefore the peanut boiling time is longer compared with that of the green soybeans;
s33, respectively adding 15-25 parts by weight of monosodium glutamate into the green soy bean soup bases and the peanut soup bases, standing for 8-12 min, and fishing out by using a filter screen and airing;
preferably, the standing time is 10min, the green soybeans and the peanuts are cooked by the soup bases, the flavor enhancement and the spicy taste enhancement are carried out on the green soybeans and the peanuts, the monosodium glutamate is added after the taste of the green soybeans and the peanuts are enriched, the fire is turned off, the green soybeans and the peanuts are kept standing, the natural cooling is carried out, the sodium glutamate in the monosodium glutamate is prevented from being decomposed at high temperature, meanwhile, the freshness of the green soybeans and the peanuts is enhanced, and the taste of the green soybeans and the peanuts;
preferably, the monosodium glutamate accounts for 20 parts by weight.
Furthermore, in S32, the green soybeans are firstly wrapped with gauze and tied to the mouth, then the green soybeans are put into the green soybean soup blend, the peanuts are also firstly wrapped with gauze and tied to the mouth, then the peanut soup blend is put into the peanuts, and the green soybeans and the peanuts are wrapped with the gauze, so that the ingredients can be prevented from being attached to the skins of the green soybeans and the peanuts and affecting the taste of the green soybeans and the peanuts.
Further, in S5, the green soybeans, the peanuts and the chestnut kernels are packaged according to the following weight parts: 2100 parts of green soy bean, 1100 parts of peanut 900 and 550 parts of Chinese chestnut kernel.
Further, the green soybeans are 2000 parts, the peanuts are 1000 parts, and the Chinese chestnut kernels are 500 parts by weight, wherein the green soybeans have the smallest volume, the peanuts have the largest volume, and the Chinese chestnut kernels have the following weight parts: peanut: the Chinese chestnut kernels are canned according to the weight ratio of 4:2:1, and the utilization rate of space is higher under the condition of containers with the same volume, so that the cost can be better saved.
Further, in S5, the specific packaging method is: sterilizing green soybean, peanut and chestnut with ultraviolet lamp, loading into iron pot, and vacuumizing.
Compared with a method for vacuumizing a plastic bag, the preservation method for filling the iron can does not crack and peel the green soybeans caused by squeezing, and the green soybeans are good in complete appearance, complete and elastic in seed coats and crisp and fragrant in cotyledons after the finished product is opened.
The invention has the beneficial effects that:
1. mixing marinated green soy beans, peanuts and chestnut kernels boiled by clear water, eating the marinated green soy beans, the peanuts and the sweet chestnut kernels at intervals, removing the sweet taste of the chestnut kernels by the marinated fragrance, removing the heavy taste of the green soy beans and the peanuts by the fresh sweet fragrance, and combining the two phases to ensure that a user can promote the secretion of saliva or body fluid, the flavor is unique and the aftertaste is endless;
2. because the Chinese chestnut kernels are sweet, soft and glutinous, the Chinese chestnut kernels are not cooked by spices but directly cooked and canned, otherwise, the spices and the taste of the Chinese chestnut kernels are mixed, so that the taste is strange;
3. because of the smallest volume of green beans, peanuts are secondly the largest volume of chestnut kernels, with green beans: peanut: the Chinese chestnut kernels are canned according to the weight ratio of 4:2:1, and the utilization rate of space is higher under the condition of containers with the same volume, so that the cost can be better saved;
4. the green soy beans, the peanuts and the Chinese chestnuts are selected and then made, so that the flat and tender green soy beans and the peanuts can be removed, and the taste of the finished product is guaranteed;
5. putting spices in a pot with boiling water, quickly raising the temperature of the spices after putting the spices in the pot, quickly expelling the taste of the spices through a hot dipping method, and preventing the excessive evaporation of water and the reduction of soup bases;
6. star anise, cassia bark and Chinese star anise mainly provide thick taste, and fennel and bay leaves mainly provide faint scent to balance the taste of spices;
7. the dry pepper and the dry pepper provide spicy taste for the soup base, the layering sense of the taste of the soup base is further improved, and thirteen spices increase the whole aroma;
8. because the green soy bean pods are soft and easy to permeate, the peanuts can be cooked quickly, and the peanut pods are hard and are not easy to cook thoroughly, the cooking time of the peanuts is longer than that of the green soy beans;
9. after the green soy beans and the peanuts are boiled by the soup base and are flavored and spicy to enrich the taste, the monosodium glutamate is added, the mixture is shut down and kept stand to naturally cool the mixture, so that the sodium glutamate in the monosodium glutamate is prevented from being decomposed at high temperature, meanwhile, the freshness of the green soy beans and the peanuts is increased, and the taste is further enriched;
10. the green soy beans and the peanuts are wrapped by the gauze, so that the ingredients can be prevented from being attached to the skins of the green soy beans and the peanuts and affecting the taste of the green soy beans and the peanuts;
11. compared with a method for vacuumizing a plastic bag, the preservation method for filling the iron can does not crack and peel the green soybeans caused by squeezing, and the green soybeans are good in complete appearance, complete and elastic in seed coats and crisp and fragrant in cotyledons after the finished product is opened.
Detailed Description
Example 1:
a method for making a green soy bean, peanut and chestnut kernel composite flavor snack comprises the following steps:
step 1, selecting raw materials with proper sizes, and respectively cleaning and airing the raw materials, wherein the raw materials comprise green soy beans, peanuts and Chinese chestnut kernels;
step 2, decocting auxiliary materials into soup bases, wherein the auxiliary materials comprise spices and spices, the spices comprise anises, cinnamon, allspice, fennel and bay leaves, and the spices comprise dried pepper, dried chili and thirteen spices;
step 3, putting the aired green soybeans and peanuts into the soup bases, adding monosodium glutamate, boiling for 10min and 25min respectively, then soaking for 10min, taking out and airing;
step 4, boiling with clear water, putting the dried chestnut kernels, boiling for 25min, taking out and drying in the air;
and 5, mixing the green soy beans and the peanuts aired in the step 3 and the chestnut kernels aired in the step 4 according to the weight ratio of 4:2:1, carrying out ultraviolet sterilization, filling into an iron pot, and vacuumizing.
The specific material selection standard in the step 1 is as follows:
green soy bean: the long diameter of the green soybean pod is not less than 4cm, the short diameter is not less than 1.5cm, and the grain thickness is not less than 1 cm;
peanut: the peanut pod shell has a long diameter not less than 4.5cm, a short diameter not less than 1.5cm and a grain thickness not less than 15 cm;
the Chinese chestnut kernels: the length diameter of the chestnut leaves is not less than 3cm, the short diameter is not less than 2cm, and the thickness of the chestnut leaves is not less than 2 cm.
The step 2 comprises the following steps:
step 21, boiling 6000g of purified water, and heating the water to 97.5 ℃;
step 22, putting 85g of spice and 50g of salt into a pot, decocting at 98 ℃ for 15min, wherein the spice comprises the following components in parts by weight: 20g of star anise, 20g of cassia bark, 15g of allspice, 15g of fennel and 15g of bay leaf;
step 23, putting 160g of the spice into a pot, and decocting at 85 ℃ for 10min to prepare a soup material, wherein the spice comprises the following components in parts by weight: 30g of dried hot pepper, 30g of dried pepper and 100g of thirteen-spices;
and step 24, dividing the soup bases into two parts according to the mass ratio of 2:1, wherein the two parts are respectively a green soy bean soup base and a peanut soup base.
The step 3 comprises the following steps:
step 31, putting the green soy bean soup material and the peanut soup material into two pots respectively, and boiling separately until the temperature reaches 97.5 ℃;
step 32, wrapping the green soybeans with gauze, fastening the opening to prevent the green soybeans from falling out, putting the green soybeans into green soybean soup bases, and boiling for 15 min; wrapping peanut with gauze, tying the opening, adding into peanut soup, and decocting for 20 min;
and step 33, respectively adding 20g of monosodium glutamate into the green soy bean soup bases and the peanut soup bases, standing for 10min, and fishing out by using a filter screen to dry.
The stewed green beans, peanuts and the chestnut kernels boiled by clear water are mixed, when the green beans, the peanuts and the sweet chestnut kernels are eaten at intervals, the sweet taste of the chestnut kernels is removed by the spiced flavor, the heavy taste of the green beans and the peanuts is removed by the fresh sweet flavor, and the two phases are combined, so that the mouth and teeth of a user can generate body fluid, and the aftertaste is endless.
Example 2:
a method for making a green soy bean, peanut and chestnut kernel composite flavor snack comprises the following steps:
step 1, selecting raw materials with proper sizes, respectively cleaning and airing the raw materials, then poking a through hole with two sides being penetrated between two pairs of peanut cotyledons of peanuts by using a sharp machine, and poking a through hole of green soy beans in the same way; for peanuts or green beans with only one pair of cotyledons, a sharp instrument is used to make a hole on each of the opposite sides, such as the pods on both sides; the raw materials comprise green soy beans, peanuts and Chinese chestnut kernels;
step 2, decocting auxiliary materials into soup bases, wherein the auxiliary materials comprise spices and spices, the spices comprise anises, cinnamon, allspice, fennel and bay leaves, and the spices comprise dried pepper, dried chili and thirteen spices;
step 3, putting the aired green soybeans and peanuts into the soup bases, adding monosodium glutamate, boiling for 10min and 25min respectively, then soaking for 10min, taking out and airing;
step 4, boiling with clear water, putting the dried chestnut kernels, boiling for 25min, taking out and drying in the air;
and 5, mixing the green soy beans and the peanuts aired in the step 3 and the chestnut kernels aired in the step 4 according to a ratio of 4:2:1, carrying out ultraviolet sterilization, filling into an iron pot, and vacuumizing.
The specific material selection standard in the step 1 is as follows:
green soy bean: the long diameter of the green soybean pod is not less than 4cm, the short diameter is not less than 1.5cm, and the grain thickness is not less than 1 cm;
peanut: the peanut pod shell has a long diameter not less than 4.5cm, a short diameter not less than 1.5cm and a grain thickness not less than 15 cm;
the Chinese chestnut kernels: the length diameter of the chestnut leaves is not less than 3cm, the short diameter is not less than 2cm, and the thickness of the chestnut leaves is not less than 2 cm.
The step 2 comprises the following steps:
step 21, boiling 6000g of purified water, and heating the water to 97.5 ℃;
step 22, putting 85g of spice and 50g of salt into a pot, decocting at 98 ℃ for 15min, wherein the spice comprises the following components in parts by weight: 20g of star anise, 20g of cassia bark, 15g of allspice, 15g of fennel and 15g of bay leaf;
step 23, putting 160g of the spices into a pot, and decocting at 85 ℃ for 10min to prepare a soup base, wherein the spices comprise the following components: 30g of dried hot pepper, 30g of dried pepper and 100g of thirteen-spices;
and step 24, dividing the soup bases into two parts according to the mass ratio of 2:1, wherein the two parts are respectively a green soy bean soup base and a peanut soup base.
The step 3 comprises the following steps:
step 31, putting the green soy bean soup material and the peanut soup material into two pots respectively, and boiling separately until the temperature reaches 97.5 ℃;
step 32, wrapping the green soybeans with gauze, fastening the opening to prevent the green soybeans from falling out, putting the green soybeans into green soybean soup bases, and boiling for 15 min; wrapping peanut with gauze, tying the opening, adding into peanut soup, and decocting for 20 min;
and step 33, respectively adding 20g of monosodium glutamate into the green soy bean soup bases and the peanut soup bases, standing for 10min, fishing out by using a filter screen, shaking for one minute, standing, and drying in the air.
Compare in embodiment 1, embodiment 2 stabs the through-hole on original young soya bean of screening and peanut and can make young soya bean and peanut more tasty when stew in soy sauce, does not influence the enjoyment of shelling when edible simultaneously, and through shaking young soya bean and peanut, the inside and outside atmospheric pressure of pod shell can be balanced rapidly to the through-hole of stabbing out, when making to drag for after stew in soy sauce completion and dry peanut and young soya bean, the stock can flow out in the pod shell rapidly, prevents that young soya bean and peanut from being excessively soaked by the stock, leads to the taste overweight.
Example 3:
a method for making a green soy bean, peanut and chestnut kernel composite flavor snack comprises the following steps:
step 1, selecting raw materials with proper sizes, and respectively cleaning and airing the raw materials, wherein the raw materials comprise green soy beans, peanuts and Chinese chestnut kernels;
step 2, decocting auxiliary materials into soup bases, wherein the auxiliary materials comprise spices and spices, the spices comprise anises, cinnamon, allspice, fennel and bay leaves, and the spices comprise dried pepper, dried chili and thirteen spices;
step 3, putting the aired green soybeans and peanuts into the soup bases, adding monosodium glutamate, boiling for 10min and 25min respectively, then soaking for 10min, taking out and airing;
step 4, boiling the clean water by using a pressure cooker until the temperature reaches 100 ℃, putting the dried chestnut kernels into the pressure cooker, cooking the chestnut kernels for 25min at the temperature of 100 ℃, taking out and drying the chestnut kernels;
and 5, mixing the green soy beans and the peanuts aired in the step 3 and the chestnut kernels aired in the step 4 according to a ratio of 4:2:1, carrying out ultraviolet sterilization, filling into an iron pot, and vacuumizing.
The specific material selection standard in the step 1 is as follows:
green soy bean: the long diameter of the green soybean pod is not less than 4cm, the short diameter is not less than 1.5cm, and the grain thickness is not less than 1 cm;
peanut: the peanut pod shell has a long diameter not less than 4.5cm, a short diameter not less than 1.5cm and a grain thickness not less than 15 cm;
the Chinese chestnut kernels: the length diameter of the chestnut leaves is not less than 3cm, the short diameter is not less than 2cm, and the thickness of the chestnut leaves is not less than 2 cm.
The step 2 comprises the following steps:
step 21, using an autoclave to boil 6000g of purified water, and heating the water to 100 ℃;
step 22, opening the pressure cooker, putting 85g of spice and 50g of salt into the pressure cooker, and decocting at 100 ℃ for 14min, wherein the spice comprises the following components: 20g of star anise, 20g of cassia bark, 15g of allspice, 15g of fennel and 15g of bay leaf;
step 23, putting 160g of the spices into a pot, and decocting at 85 ℃ for 10min to prepare a soup base, wherein the spices comprise the following components: 30g of dried hot pepper, 30g of dried pepper and 100g of thirteen-spices;
and step 24, dividing the soup bases into two parts according to the mass ratio of 2:1, wherein the two parts are respectively a green soy bean soup base and a peanut soup base.
The step 3 comprises the following steps:
step 31, putting the green soy bean soup bases and the peanut soup bases into two pressure cookers respectively to enable the temperature to reach 100 ℃;
step 32, wrapping the green soybeans with gauze, fastening the openings to prevent the green soybeans from falling out, putting the green soybeans into green soybean soup bases, and boiling for 15min at 100 ℃; wrapping peanut with gauze, tying the opening, adding into peanut soup, and cooking at 100 deg.C for 20 min;
and step 33, opening the pressure cooker, respectively adding 20g of monosodium glutamate into the green soy bean soup bases and the peanut soup bases, standing for 10min, and fishing out by using a filter screen to dry.
In most areas in China, the temperature can easily reach 97.5 ℃, but in some cities with higher altitude, the local air pressure is lower, so the boiling point of water is lower, such as huichote, Guiyang, Yinchuan, Lanzhou and Kunming with the altitude of more than 1000 meters, when the boiling point of the water is only below 97 ℃, and for Xining and Lasa with the higher altitude, when the boiling point of the water is only 93 ℃ and 88 ℃, the purposes of high-temperature disinfection and hot dipping can not be achieved by conventional boiling of the water, so that the cooking by using a pressure cooker is another technical scheme aiming at manufacturing in high altitude areas.
The above embodiments are only preferred embodiments of the present invention, and are not intended to limit the technical solutions of the present invention, so long as the technical solutions can be realized on the basis of the above embodiments without creative efforts, which should be considered to fall within the protection scope of the patent of the present invention.
Claims (10)
1. The green soy bean, peanut and chestnut kernel composite flavor snack is characterized by comprising the following raw materials in parts by weight: 1900-2100 parts of marinated green soy beans, 900 parts of marinated peanuts, and 550 parts of water-boiled Chinese chestnut kernels, wherein the composite flavor snack is stored in an iron can in vacuum.
2. A method for making a green soy, peanut, chestnut kernel composite flavor snack food as claimed in claim 1, comprising the steps of:
s1, respectively cleaning and airing raw materials, wherein the raw materials comprise green soy beans, peanuts and Chinese chestnut kernels;
s2, decocting auxiliary materials into a soup base, wherein the auxiliary materials comprise spices and spices, the spices comprise star anises, cassia bark, allspice, fennel and bay leaves, and the spices comprise dried pepper, dried hot pepper and thirteen spices;
s3, putting the aired green soybeans and peanuts into the soup base, adding monosodium glutamate, boiling for 10-25 min, soaking for 5-15 min, fishing out and airing;
s4, boiling with clear water, putting the dried chestnut kernels, boiling for 20-30 min, taking out and drying in the air;
s5, mixing the green soy beans and peanuts aired in the S3 and the chestnut kernels aired in the S4, canning, and vacuumizing.
3. The method for making the green soy bean, peanut and chestnut kernel composite flavor snack according to claim 2, characterized by comprising a material selection step before S1, wherein the material selection criteria are as follows:
green soy bean: the long diameter of the green soybean pod is not less than 4cm, the short diameter is not less than 1.5cm, and the grain thickness is not less than 1 cm;
peanut: the peanut pod shell has a long diameter not less than 4.5cm, a short diameter not less than 1.5cm and a grain thickness not less than 15 cm;
the Chinese chestnut kernels: the length diameter of the chestnut leaves is not less than 3cm, the short diameter is not less than 2cm, and the thickness of the chestnut leaves is not less than 2 cm.
4. The method for making the green soy bean, peanut and chestnut kernel composite flavor snack according to claim 2, wherein S2 comprises the following steps:
s21, boiling 6000 parts by weight of purified water, and heating the water to 95-100 ℃;
s22, putting 80-90 parts by weight of spice and 45-55 parts by weight of salt into a pot, and decocting at 95-100 ℃ for 12-18 min;
s23, putting 150-170 parts by weight of the spice into a pot, and decocting at 80-90 ℃ for 8-12 min to prepare a soup material;
s24, dividing the soup into two parts according to the mass ratio of 2:1, namely green soy bean soup and peanut soup.
5. The method for making the green soy bean, peanut and chestnut kernel composite flavor snack according to claim 4, wherein in S22, the flavor comprises the following components in parts by weight: 20 parts of star anise, 20 parts of cassia bark, 15 parts of allspice, 15 parts of fennel and 15 parts of bay leaf.
6. The method for making the green soy bean, peanut and chestnut kernel composite flavor snack according to claim 4, wherein in the step 23, the ingredients of the spice in parts by weight are as follows: 30 parts of dried hot pepper, 30 parts of dried pepper and 100 parts of thirteen spices.
7. The method for making the green soy bean, peanut and chestnut kernel composite flavor snack according to claim 2, wherein S3 comprises the following steps:
s31, putting the green soy bean soup material and the peanut soup material into two pots respectively, and boiling separately;
s32, putting the green soybeans into the green soybean soup base, boiling for 10-20 min, putting the peanuts into the peanut soup base, and boiling for 15-25 min;
s33, respectively adding 15-25 parts by weight of monosodium glutamate into the green soy bean soup bases and the peanut soup bases, standing for 8-12 min, and fishing out by using a filter screen and airing.
8. The method for making the green soy bean, peanut and chestnut kernel composite flavor snack as claimed in claim 7, wherein in S32, the green soy bean is wrapped with gauze and tied to the mouth before being placed in the green soy bean soup blend, and the peanut is wrapped with gauze and tied to the mouth before being placed in the peanut soup blend.
9. The method for making the green soy bean, peanut and chestnut kernel composite flavor snack according to claim 2, wherein in S5, the proportion of the green soy bean, the peanut and the chestnut kernel is 4:2:1 by weight.
10. The method for making the green soy bean, peanut and chestnut kernel composite flavor snack according to claim 2, wherein in S5, the specific packaging method comprises the following steps: sterilizing green soybean, peanut and chestnut with ultraviolet lamp, loading into iron pot, and vacuumizing.
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