CN86101174A - A kind of method of producing fried seasoning peanut - Google Patents
A kind of method of producing fried seasoning peanut Download PDFInfo
- Publication number
- CN86101174A CN86101174A CN86101174.0A CN86101174A CN86101174A CN 86101174 A CN86101174 A CN 86101174A CN 86101174 A CN86101174 A CN 86101174A CN 86101174 A CN86101174 A CN 86101174A
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- peanut
- kernel
- fried
- shelled peanut
- seasoning
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Abstract
For keeping boiling water cleaning first with dust and trickle foreign material in the gas thick material of dust catcher sucking-off (that is shelled peanut) before the shelled peanut peeling.With soak in the hot water of shelled peanut between 85 ℃-90 ℃ soaked in 2 to 2.5 minutes rise after, immerse rapidly a little more than shrinking in about 2 minutes in the cold water of room temperature (promptly 20 ℃), kernel is separated so that divest with shell.Blanched groundnut kernel is placed under in the freezer 10 ℃-15 ℃ at least two hours, does cooling and dry to propose the sweet taste in the kernel.Mix the viscosity margarine of weight 0.8% and 0.7% salt and do seasoning.
Description
The relevant a kind of method of making fried seasoning peanut of the present invention in the method for the fried seasoning peanut of relevant manufacturing, comprises and selects kernel specifically, remove the kernel skin by harmomegathus, to the shelled peanut water dumping, dry and cooling, fried kernel to the Deep-fried peanuts seasoning, gets rid of oily salt unnecessary on the shelled peanut, the Deep-fried peanuts benevolence that removing is broken, sub-standard shelled peanut is chosen in cooling at last, detects and remove metal fragment, amount is on request weighed, and packing is finished product.
Help the present invention is understood the prior art of retrieval and examination known to the applicant.
For a long time, in many countries, all like making fast food with Deep-fried peanuts, there are many different Deep-fried peanuts methods of making in the whole world, and all is so-called " dry process " mostly still, for example toasts raw peanut kernel in order to peeling, after boiling with salt, therefore make when baking that original oil content degrades in the shelled peanut, accelerated oxidation, and damaged flavour.
Purpose of the present invention, be to overcome the above-mentioned shortcoming of making in the fried peanuts tradition " dry process ", a kind of method of the fried seasoning peanut of manufacturing of novelty is proposed, comprising selecting living kernel, remove the kernel skin by harmomegathus, get rid of the moisture content on the kernel skin, the dry and cooling with kernel, fried kernel, to the peanut seasoning, get rid of oil unnecessary on the Deep-fried peanuts and salt, remove the Deep-fried peanuts of broken grain, cooling, last pick peanut not up to standard, detect small metal fragment, the amount of peanut is on request weighed, and makes the finished product packing.
According to the present invention, be easy to the kernel skin is removed, can prevent the oxidation of the original oil-containing of kernel, and owing to, just can produce delicious fried seasoning peanut with margarine and salt.
The present invention is done enough clear and after the narration completely, just makes each that there is the people of general skill in the present technique field, can implement the present invention.
The relevant a kind of method of producing fried seasoning peanut of the present invention is given birth to kernel comprising selection, by harmomegathus kernel is removed the peel, get rid of the moisture content on the kernel, the dry and cooling to kernel, fried kernel, to the Deep-fried peanuts flavouring material, get rid of oil unnecessary on the Deep-fried peanuts and salt, remove broken grain Deep-fried peanuts, cooling, sort out sub-standard peanut at last, detect and remove the minute metallic fragment, amount is weighed finished product packing on demand.
This method of the present invention will be done detailed explanation with reference to accompanying drawing hereinafter.
The accompanying drawing content simply is described below:
Fig. 1 is a vertical view, simply introduces a bunker A, workplace B and a bunker C;
Fig. 2 is the straight longitudinal profile enlarged drawing of weight along II among Fig. 1-II line, and the hopper of living peanut bunker A is shown especially, a bucket elevator, disposal box and a living kernel immersion device;
Fig. 3 is the bucket elevator partial rear view, and the part illustrates the immersion device shown in Fig. 2;
Fig. 4 is the amplification plan view of immersion device shown in Figure 2;
Fig. 5 is the summary side elevation of the device of immersion shown in Fig. 4;
Fig. 6 is the circulator perspective view of a trap gate-type pectination throwing board of rotation;
Fig. 7 is the side view of skinning machine, has a long pass to send the belt conveyer to be arranged in the below of skinning machine;
Fig. 8 is the amplification vertical sectional view of skinning machine peeling wheel;
Fig. 9 is in the method proposed by the invention, and is fried, seasoning, the front view of vibrations and packet assembler.
Shown in Figure 1 is the production method of the fried seasoning peanut that carries out in the factory, comprising giving birth to kernel bunker A, workplace B and finished stock storage storehouse C.
In Fig. 1 and 2, there is a feed bin 12 to dig in the ground 10 of bunker A, deposit the living peanut P that shells.Near the bottom 12b of vertical wall 12a a slope is arranged, to form the gravity flow feeding of living peanut, have a pair of gear 14a and 14b be located at respectively in vertical direction horizontal bottom 12c near and the top of horizontal bottom.The endless-chain 14c that carries bucket 14a and a gear 14a and a 14b engagement that some equidistant placements are arranged is arranged, form a bucket type conveyer 14.Cog or lower gear 14a and 14b on, a (not shown) transmission device is set, endless-chain 14c is rotated in the direction of arrows, the living peanut P in the feed bin is transported on the high position vertically upward.The volume of feed bin 12 is large enough to hold about one tonne living peanut P.Have a lid 16 be placed on vertically arranged bucket type conveyer 14 above, prevent that dust or foreign material from infiltrating in the peanut.
A flow path 20 declivity is slightly forward arranged, be installed in and cover 16 top, partly relative with feed, and near the 14b that cogs, thereby, can rely on gravity from the living peanut P that each hopper 14d pours out, flow to partly next along flow path 20.Flow path 20 has a netted base plate 20a, has a bending conduit 22 to be connected with a upper shed 20c, and upper shed is located at one above the top board of the top of netted base plate 20a.Below netted base plate 20a, be provided with an air blast 24, near the end of bending conduit 22, be provided with a pneumatic vacuum cleaner 28, the bottom of bending conduit is connected with a dust arrester 26, so just, can draw the kernel skin and the foreign material of the drying shrinkage of living peanut the inside, they are sent in the dust arrester 26.
There are a hot dipping expansion slot 32 and cold water retraction slot 50 latter's specific heat immersion troughs 32 a little low slightly in the immersion device 30, placement parallel to each other.
The front portion of flow path 20 extend in the hole 32a of sidewall of hot dipping groove 32.
Hot dipping groove 32 has a lid 32b, 32c at the bottom of the semicircle, and a vertically disposed dividing plate 32d in groove 32 is divided into a big compartment 32e and a booth 32f in the vertical to groove.An axle 34 is arranged, rotatably pass the opening 32d ' of vertical partition plate 32d, have a spiral conveyer 34a to establish to be placed on the axle 34 in the big compartment 32e, and have a pair of pectination throwing board 36 upwards to be installed in rigidly on spools 34 in the booth in straight classical prescription.Be provided with (not shown in the figures) transmission device, on the long end 34b of the axle 34 that passes groove 32 wall portions, impeller-hub 34 rotations.
The pectination throwing board 38 that one fan trapdoor form is arranged rotatably is installed near the fenestra 32g of the hot dipping groove 32 the pectinate plate 36.Throwing board 38 is kept often near pectinate plate 36 by (not shown in the figures) spring.
Outside pectinate plate 38, arrange a transmission device 40, eccentric cam 42 and the bar 46 that rigidity is provided with on axle 40b diametric(al) at a certain angle with spring 44 drawings is wherein arranged, axle 40b establishes on the sidewall that is placed on hot dipping groove 32, respectively there is ball bearing 46a at its two ends, so pectination throwing board 38 is had swing with having a rest.The tooth of the pectinate plate 38 that requirement can be swung on arranging can not bump against with the tooth on the swivel plate 36, and the shelled peanut P of being convenient to expanding is arranged like this, is delivered into from booth 32f in the cold water retraction slot 50 and goes.
Cold water retraction slot 50 has a dividing plate 50d, and it is separated into a big compartment 50e and a booth 50f in the vertical, and its arrangement is opposite with hot dipping groove 32, each part of groove 50, and the bottom is provided with a semicircular plate 50c.
An axle 54 is arranged, rotatably pass the opening of dividing plate 50c, there is spiral conveyer 54a rigidity to install on the axle 54 in the vertical the big compartment 50e, a pair of pectinate plate 56 is arranged, being that the mode of rigidity is installed on the axle 54 in the booth 50f on the diametric(al).
The hot water of temperature between 85 ℃-90 ℃ is introduced in the hot dipping groove 32, and the water feeding cold water groove 50 a little more than empty temperature.
The shelled peanut of belt leather was immersed in the hot dipping groove about two minutes or two fens halfs make it to soak and rise, puts into cold rinse bank 50 then at once and shrank in about two minutes, therefore, can in subsequent processing, peel off the kernel skin from shelled peanut.
On the top edge of the plate of cold rinse bank 50, near the place of rotation pectinate plate 56, the pectination throwing board 58 of a trap gate-type is set, this plate always tends to plate 56, and its arrangement requires the tooth of non-oscillatory pectinate plate 58, can not collide the tooth of swivel plate 56.A transmission device 60 also has been installed, plate 58 swings on the sidewall of groove 50.
A pair of conveyor type conveyer 64 horizontal positioned are arranged, and the two has a spacing 65 just in time to be arranged in the below of swing throwing board 58, and these two conveyer belt conveyers 64 rotate relatively inwards.There is a triangle guider 66 that a vertical panel 66a is arranged on the summit, is installed in the below of the spacing 65 between the conveyer 64, also have a pair of guider 67 in addition, be placed on the both sides of the vertical panel 66a of triangle guider 66.
The below of conveyer 64 is arranged a pair of conveyer belt conveyer 68 in the horizontal direction, its inner following summit near triangle guider 66.
A pair of peeling wheel 70 is arranged, be arranged on conveyer belt conveyer 68 outer ends partly 68a near.Each peeling wheel 70 has the parallel vertical rubber disc 70b and the blade 70c of a trunnion axis 70a and some equidistant intervals on axle 70a, and each blade is being inserted on the circumference between two disks.Have a feed roller 72 be located at end 68a near, have a backer roll 73 and bark blazer 74 be placed on respectively each blade 70c near.A peanut guide 75 is installed in below over against peeling wheel 70, and the disposal box 76 of accepting peanut skin is arranged below bark blazer 74.
Have a selection conveyer belt conveyer to be connected, move, so the kernel P of skinning machine 70 outputs can be transported to the inside of a vibration-type dehydrator 82 of representing with arrow in the lower horizontal of skinning machine 70 with a pair of gear 80a.
After the kernel P peeling, transport by selection conveyer belt conveyer 80.Kernel is chosen by observing in traveling process.The kernel of removing the peel is not fully gone out with hand-sort by the workman, puts in the skinning machine 70 again and goes.Rot, division and broken kernel in the operation in front must go out to throw away with hand-sort.
The living kernel that took off water is paved into thin layer as far as possible in a cooling tube 84.Some Shengs were taken off the cooling basket 84 of the kernel of water and in freezer 86, deposited two hours at least, made the dry and cooling of kernel.The chilling temperature that freezer is 86 li must be between 10 ℃ to 15 ℃.State as top, kernel shop layer should be thin as far as possible, does with cold soon to seek quickness, and the sweet taste in every shelled peanut is improved.
For the kernel that makes 84 li of kernel baskets has fixing amount.For example, when the work capacity of Fryer 92 was 33kg, the kernel that each basket is 84 li should be 11kg.When putting into the basket 84 of containing living kernel in the freezer 86, should successively put in chronological order.After kernel got from freezer 86, mustn't touch in about 30 minutes.In order that it is identical with the temperature of workplace B that the temperature of kernel is risen to.
A lifting hopper 90 is arranged, up and down reciprocatingly movable along vertical track 90a.Opposite side at track 90a is provided with Fryer 92, a stove 94 is set below it.The shallow pot shape wire basket 96 with holes that a shovel Deep-fried peanuts is arranged is arranged near on the top of Fryer 92 in the mode that can swing.
Putting the weight of the kernel in the Fryer 92 into, should be by 25% of the edible oil weight in the aircraft bombing 92 just.When for example using 8 barrels of edible oil (132kg), should be about 33 kilograms kernel.When kernel being put in the Fryer 92, the temperature of edible oil should be accurate 155 ℃ just, but after putting into kernel in the Fryer 92, temperature is reduced to 135 ℃ about 1.5 minutes planted agents.The edible oil temperature rises to 155 ℃ gradually in 7 minutes then.
Behind fried the finishing, kernel P is mentioned from Fryer 92.In frying course, described in actual fried time and temperature and the preceding paragraph, have not simultaneously, should do strong and weak adjusting to the temperature of the stove 94 below the Fryer 92.For making kernel evenly fried, also need stir oil and kernel in the Fryer 92 with rod by the workman.Should stir several times.
Preferably also hold kernel, do handling activity up and down, very stir effectively slipping through the net with slipping through the net.There are many things to need the workman to do rapid judgement in these cases, know promptly kernel explodes under what situation, thereby from Fryer 92, take out.
The workman also must observe the oil smoke of emerging on the kernel that explodes, and the foam that occurs on the deep fat face is with the color of the kernel that explodes.Sometimes need some kernels are broken into pintongs, whether the heart portion of observing each particle is the same with the surface fried saturating.Whenever fried deep fat consumption once accounts for 1.5% of weight, therefore must add Fryer 92 to the oil of preheating in hot water before beginning next time.
Fried good shelled peanut is put in the porose basket 98, again basket 98 is put in the centrifugal separator 100.Must rotate about 10 seconds to separator 100, many oil on the fried kernel is well got rid of.
Salt with the viscosity margarine that accounts for fried peanuts weight 0.8% such as palm oil and 0.7% weight is mixed in peanut.Before stirring, margarine heated in hot water and make its even fusing.Add the salt of 108 li in mixer, fineness must reach mesh size No. 100.Margarine and salt are stirred in the Deep-fried peanuts in mixer 108, must drive mixer 108 for peanut is stirred.Mixer rotates one fen half.According to conventional method, admix Deep-fried peanuts benevolence with butter and make spices, but this so-called " oxidation of butter peanut is very fast.But the method according to this invention is admixed Deep-fried peanuts with margarine, therefore can prevent the rapid oxidation of Deep-fried peanuts.
Oscillatory type conveyer belt conveyer 110 is horizontally disposed below mixer 108, gets rid of salt too much on the Deep-fried peanuts, and the shelled peanut that breaks must be sorted out.Conveyer 110 usefulness arrows are represented the actuator drives rotation of (not shown).
Fried seasoning peanut amount is on request weighed, and putting a double-ply bag into has an impermeable thick outer bag and the interior bumping bag of porous plastics, and uncovered hanging cooled off in about 30 minutes, and made moisture content be dispersed into the outside of double-ply bag 116.
Then a kind of drier is put in the bag 116, the top of bag is sealed with an automatic sealing (not shown).The closing bag 116 of number required is placed in the finished product carton.
After all process finished, the weight of living peanut reduced by 10% approximately when the weight ratio of product began.But the way of drying or baking is not adopted in the peeling of shelled peanut, and removes the peel with moistening method, thereby is easy to skin is removed, and can prevent original oil content oxidation in the shelled peanut, and can produce very delicious fried seasoning peanut.
Used machinery when each working procedure in the method for the present invention is carried out in following table explanation:
Operation is used machine
(1) selection raw peanut kernel feed bin 12
Dust arrester 26
Strength dust catcher 28
(2) moistening harmomegathus process decortication method immersion device 30
Cold water retraction slot 50
(3) blanched peanut water dumping dehydrator 82
(4) the dry and cooling cooling basket 84 of shelled peanut
(5) fried Fryer 92
(6) seasoning shallow pot shape wire basket 96
(7) get rid of vegetable oil and salt vibratory conveyors conveyer 110
(8) Deep-fried peanuts acid grain is cleaned vibratory conveyors conveyer 110
(9) cooling conveyer belt conveyer 110 and 114
(10) selection substandard products peanut conveyer belt conveyer 110 and 114
(11) the minute metallic fragment detects conveyer belt conveyer 110 and 114
(12) packing automatic vacuum sealing machine
(figure does not show)
Double-ply bag 116
Claims (1)
- A kind of method of producing fried seasoning peanut is characterized in that comprising that step is as follows:The step of selection raw peanut kernel, by moist harmomegathus process the step of shelled peanut peeling, blanched groundnut kernel is got rid of the step of anhydrating part, dry peanut and cool off step, the step of fried shelled peanut, with the step that viscosity vegetable oil and salt do seasoning for fried peanuts benevolence, the step of getting rid of vegetable oil and salt unnecessary on the shelled peanut.Remove the step of the kernel that breaks in the fried peanuts, the peanut cooling step, the step of choosing substandard products at last detects and removes the step of tiny metal fragment, peanut quantitative weighing step on request, finished product packing step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN86101174A CN1011852B (en) | 1986-02-22 | 1986-02-22 | Method for producing fried a seasoned peanuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN86101174A CN1011852B (en) | 1986-02-22 | 1986-02-22 | Method for producing fried a seasoned peanuts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN86101174A true CN86101174A (en) | 1987-09-09 |
| CN1011852B CN1011852B (en) | 1991-03-06 |
Family
ID=4801313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN86101174A Expired CN1011852B (en) | 1986-02-22 | 1986-02-22 | Method for producing fried a seasoned peanuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1011852B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961130A (en) * | 2010-11-05 | 2011-02-02 | 合肥工业大学 | Method for peeling off walnut kernel pellicle by ultrasonic waves |
| CN103504375A (en) * | 2013-09-30 | 2014-01-15 | 无棣县华龙食品有限公司 | Peanut processing technology |
| CN104187883A (en) * | 2014-07-22 | 2014-12-10 | 泗水慧丰花生食品有限公司 | A peanut can |
| CN104585800A (en) * | 2014-12-16 | 2015-05-06 | 孙德善 | Spicy peanut with saline taste and preparation method of spicy peanut |
| CN104939161A (en) * | 2014-03-26 | 2015-09-30 | 青岛双圣食品有限公司 | Preparation process of fried peanuts |
| CN105285868A (en) * | 2015-11-12 | 2016-02-03 | 仲景大厨房股份有限公司 | Preparation method of flavored peanuts |
| CN106579245A (en) * | 2016-12-19 | 2017-04-26 | 东莞市傻二哥食品有限公司 | Processing technology of Xiaojiu peanut food |
| CN109329874A (en) * | 2018-10-01 | 2019-02-15 | 惠州市酱源辣辣香农业发展有限公司 | A kind of capsicum frying blender |
-
1986
- 1986-02-22 CN CN86101174A patent/CN1011852B/en not_active Expired
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101961130A (en) * | 2010-11-05 | 2011-02-02 | 合肥工业大学 | Method for peeling off walnut kernel pellicle by ultrasonic waves |
| CN103504375A (en) * | 2013-09-30 | 2014-01-15 | 无棣县华龙食品有限公司 | Peanut processing technology |
| CN104939161A (en) * | 2014-03-26 | 2015-09-30 | 青岛双圣食品有限公司 | Preparation process of fried peanuts |
| CN104187883A (en) * | 2014-07-22 | 2014-12-10 | 泗水慧丰花生食品有限公司 | A peanut can |
| CN104585800A (en) * | 2014-12-16 | 2015-05-06 | 孙德善 | Spicy peanut with saline taste and preparation method of spicy peanut |
| CN105285868A (en) * | 2015-11-12 | 2016-02-03 | 仲景大厨房股份有限公司 | Preparation method of flavored peanuts |
| CN106579245A (en) * | 2016-12-19 | 2017-04-26 | 东莞市傻二哥食品有限公司 | Processing technology of Xiaojiu peanut food |
| CN106579245B (en) * | 2016-12-19 | 2018-07-27 | 东莞市傻二哥食品有限公司 | A kind of processing technology of small hops food |
| CN109329874A (en) * | 2018-10-01 | 2019-02-15 | 惠州市酱源辣辣香农业发展有限公司 | A kind of capsicum frying blender |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1011852B (en) | 1991-03-06 |
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