CN101803767A - Peanut seaweed paste and processing technique thereof - Google Patents
Peanut seaweed paste and processing technique thereof Download PDFInfo
- Publication number
- CN101803767A CN101803767A CN201010136919A CN201010136919A CN101803767A CN 101803767 A CN101803767 A CN 101803767A CN 201010136919 A CN201010136919 A CN 201010136919A CN 201010136919 A CN201010136919 A CN 201010136919A CN 101803767 A CN101803767 A CN 101803767A
- Authority
- CN
- China
- Prior art keywords
- peanut
- parts
- seaweed
- sea sedge
- seaweed paste
- 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.)
- Pending
Links
Landscapes
- Edible Seaweed (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a peanut seaweed paste and a processing technique thereof. The peanut seaweed paste comprises the following components in portions by weight: 48 portions of seaweed, 47.8 portions of peanut kernel, 1.5 portions of white granulated sugar, 1 portion of salt, 1.2 portions of gingelly oil, 0.2 portion of spice and 0.3 portion of monosodium glutamate. The processing technique comprises the following steps: (1) rinsing the fresh seaweed, and drying in an baking oven at the temperature of 75-95 DEG C; (2) peeling the peanut kernels, removing impurities from the peanut kernels, cleaning, draining off the water, and drying the peanut kernels in the baking oven; (3) pulverizing the dried seaweed and the peanut kernels into powder for later use; (4) mixing the white granulated sugar, the gingelly oil, the spices and the monosodium glutamate with the pulverized seaweed and the peanut kernels in the preset weight proportion; (5) and weighing the mixed peanut seaweed paste, canning, and sterilizing at high temperature to obtain the finished product.
Description
Technical field
The invention belongs to technical field of seasoning processing, particularly relate to cultivate peanut seaweed paste and processing technology thereof.
Background technology
The flavouring of seeing in the market is of a great variety, wherein, peanut butter is one of flavouring that most of people liked, but the following weak point of ubiquity: color and luster is not good, mouthfeel is not good enough, raw material expends big, complex manufacturing technology, therefore is necessary to be improved.
Summary of the invention
In order to solve the deficiency that prior art exists, the object of the present invention is to provide cultivate peanut a seaweed paste and a processing technology thereof, the color and luster of this peanut seaweed paste, mouthfeel are all preferable.
To achieve these goals, peanut seaweed paste of the present invention includes following composition by weight: 48 parts of sea sedges, 47.8 parts of shelled peanuts, 1.5 parts of white granulated sugars, 1 part of salt, 1.2 parts in sesame oil, 0.2 part of spice, 0.3 part of monosodium glutamate.
Described sea sedge is laver or reef film or Enteromorpha.
The processing technology of peanut seaweed paste includes following steps:
(1), the sea sedge drying: bright sea sedge rinsing is clean, place the baking oven between 75～95 ℃ dry;
(2), shelled peanut drying: clean after shelled peanut removed skin and impurity, enter oven drying after draining;
(3), sea sedge, shelled peanut grind: be ground into powder dried sea sedge and shelled peanut standby;
(4), supplementary material mixes: sea sedge after will grinding and shelled peanut, be mixed together with white granulated sugar, salt, sesame oil, spice, monosodium glutamate, the weight portion ratio of described sea sedge, shelled peanut, white granulated sugar, salt, sesame oil, spice, monosodium glutamate is 48 parts: 47.8 parts: 1.5 parts: 1 part: 1.2 parts: 0.2 part: 0.3 part;
(5), packing sterilization:, carry out high temperature sterilization then and promptly obtain finished product with the peanut seaweed paste weighing tinning that mixes.
Beneficial effect of the present invention is: added sea sedge in peanut butter, not only improved the color and luster of peanut butter, and promoted the mouthfeel and the nutrition of peanut butter; In addition, its manufacture craft is comparatively simple, and practicality is stronger.
The specific embodiment
The following stated only is preferred embodiment of the present invention, does not therefore limit protection scope of the present invention.
The processing technology of peanut seaweed paste of the present invention includes following steps:
(1), the sea sedge drying: bright sea sedge (laver or reef film or Enteromorpha) rinsing is clean, place the baking oven between 75～95 ℃ dry;
(2), shelled peanut drying: clean after shelled peanut removed skin and impurity, enter oven drying after draining;
(3), sea sedge, shelled peanut grind: be ground into powder dried sea sedge and shelled peanut standby;
(4), supplementary material mixes: sea sedge after will grinding and shelled peanut, be mixed together with white granulated sugar, salt, sesame oil, spice, monosodium glutamate, the weight portion ratio of described sea sedge, shelled peanut, white granulated sugar, salt, sesame oil, spice, monosodium glutamate is 48 parts: 47.8 parts: 1.5 parts: 1 part: 1.2 parts: 0.2 part: 0.3 part;
(5), packing sterilization:, carry out high temperature sterilization then and promptly obtain finished product with the peanut seaweed paste weighing tinning that mixes.
Each used in the step (4) raw material is as follows by weight: 48 parts of sea sedges, 47.8 parts of shelled peanuts, 1.5 parts of white granulated sugars, 1 part of salt, 1.2 parts in sesame oil, 0.2 part of spice, 0.3 part of monosodium glutamate.
Claims (3)
1. the seaweed paste of cultivating peanut is characterized in that including by weight following composition: 48 parts of sea sedges, 47.8 parts of shelled peanuts, 1.5 parts of white granulated sugars, 1 part of salt, 1.2 parts in sesame oil, 0.2 part of spice, 0.3 part of monosodium glutamate.
2. peanut seaweed paste according to claim 1 is characterized in that: described sea sedge is laver or reef film or Enteromorpha.
3. the processing technology of the described peanut seaweed paste of claim 1 is characterized in that including following steps:
(1), the sea sedge drying: bright sea sedge rinsing is clean, place the baking oven between 75～95 ℃ dry;
(2), shelled peanut drying: clean after shelled peanut removed skin and impurity, enter oven drying after draining;
(3), sea sedge, shelled peanut grind: be ground into powder dried sea sedge and shelled peanut standby;
(4), supplementary material mixes: sea sedge after will grinding and shelled peanut, be mixed together with white granulated sugar, salt, sesame oil, spice, monosodium glutamate, the weight portion ratio of described sea sedge, shelled peanut, white granulated sugar, salt, sesame oil, spice, monosodium glutamate is 48 parts: 47.8 parts: 1.5 parts: 1 part: 1.2 parts: 0.2 part: 0.3 part;
(5), packing sterilization:, carry out high temperature sterilization then and promptly obtain finished product with the peanut seaweed paste weighing tinning that mixes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010136919A CN101803767A (en) | 2010-03-31 | 2010-03-31 | Peanut seaweed paste and processing technique thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010136919A CN101803767A (en) | 2010-03-31 | 2010-03-31 | Peanut seaweed paste and processing technique thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101803767A true CN101803767A (en) | 2010-08-18 |
Family
ID=42605855
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010136919A Pending CN101803767A (en) | 2010-03-31 | 2010-03-31 | Peanut seaweed paste and processing technique thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101803767A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669752A (en) * | 2011-03-06 | 2012-09-19 | 众地食品有限公司 | Production process of peanut butter with controlled aspergillus flavus |
| CN103380922A (en) * | 2013-08-01 | 2013-11-06 | 安徽富煌三珍食品集团有限公司 | Peanut butter and manufacture method thereof |
| CN103689694A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Sea sedge-peanut sauce and preparation method thereof |
| CN104522546A (en) * | 2014-12-07 | 2015-04-22 | 洪寒俊 | A processing method for nutritional bamboo shoot slices with sesame oil |
| CN107594400A (en) * | 2017-10-26 | 2018-01-19 | 河北喜之郎食品有限公司 | A kind of seasoning sea sedge and its preparation technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60262562A (en) * | 1984-06-07 | 1985-12-25 | Tsugio Shishido | Production of pasty processed food of soybean main raw material |
| CN1628545A (en) * | 2003-12-16 | 2005-06-22 | 新昌县雨露食品厂 | Vegetable and amphisarca sauce |
-
2010
- 2010-03-31 CN CN201010136919A patent/CN101803767A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60262562A (en) * | 1984-06-07 | 1985-12-25 | Tsugio Shishido | Production of pasty processed food of soybean main raw material |
| CN1628545A (en) * | 2003-12-16 | 2005-06-22 | 新昌县雨露食品厂 | Vegetable and amphisarca sauce |
Non-Patent Citations (1)
| Title |
|---|
| 《粮油加工与食品机械》 20021231 肖月娟等 紫菜花生营养调味酱的研制 , 第06期 2 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669752A (en) * | 2011-03-06 | 2012-09-19 | 众地食品有限公司 | Production process of peanut butter with controlled aspergillus flavus |
| CN103380922A (en) * | 2013-08-01 | 2013-11-06 | 安徽富煌三珍食品集团有限公司 | Peanut butter and manufacture method thereof |
| CN103380922B (en) * | 2013-08-01 | 2016-02-03 | 安徽富煌三珍食品集团有限公司 | A kind of peanut butter and preparation method thereof |
| CN103689694A (en) * | 2013-12-04 | 2014-04-02 | 方义春 | Sea sedge-peanut sauce and preparation method thereof |
| CN104522546A (en) * | 2014-12-07 | 2015-04-22 | 洪寒俊 | A processing method for nutritional bamboo shoot slices with sesame oil |
| CN107594400A (en) * | 2017-10-26 | 2018-01-19 | 河北喜之郎食品有限公司 | A kind of seasoning sea sedge and its preparation technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104207017A (en) | Preparation method of whole wheat flour | |
| CN101803767A (en) | Peanut seaweed paste and processing technique thereof | |
| CN103202426A (en) | Niugu health dried noodles and making method thereof | |
| CN101912096B (en) | Method for processing reshaped small purple sweet potatoes | |
| CN103989088B (en) | A kind of Ilex Latifolia Thunb wheat germ powder and preparation method thereof | |
| CN103564018B (en) | A kind of buckwheat honey deep-fried twisted dough sticks and preparation method thereof | |
| CN102266022A (en) | Potato vegetarian sausage and processing method thereof | |
| KR101261134B1 (en) | Method for Manufacturing Seasoned Laver including Amino acid and Seasoned Laver Manufactured by the Method | |
| CN111034977A (en) | Chili noodles and preparation method thereof | |
| CN103504188B (en) | A kind of black flour and preparation method thereof | |
| KR20170091235A (en) | Food composition for source comprising cockles | |
| CN104585734A (en) | Needle mushroom pulp zymolyte and preparation method thereof | |
| CN103549543A (en) | Melon seed powder rich in anthocyanin and preparation method thereof | |
| CN103989055B (en) | A kind of sweet osmanthus rice wine wheat germ powder and preparation method thereof | |
| KR20170091239A (en) | Food composition for topping comprising cockles | |
| CN106819269A (en) | Honey health preserving tea and preparation method thereof | |
| CN105639521A (en) | Preparation process of bitter gourd powder | |
| CN101791110A (en) | Sea sedge shrimp roe paste and processing technique thereof | |
| CN104905254A (en) | Stomach warming and uneasiness relieving instant powder | |
| CN104585830A (en) | Flammulina velutipes solid beverage and preparation method thereof | |
| CN103989091B (en) | A kind of chrysanthemum vanilla wheat germ powder and preparation method thereof | |
| CN103892249A (en) | Aloe jam with efficacies of keeping fit and beautifying appearance and preparation method thereof | |
| CN104431784A (en) | Tea powder appetizing dumpling and preparation method thereof | |
| CN103652698A (en) | Bamboo shoot potato chip and machining process thereof | |
| KR20190085311A (en) | Snow crab laver and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20100818 |