CN101912130A - Processing method of peanuts with shells - Google Patents
Processing method of peanuts with shells Download PDFInfo
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- CN101912130A CN101912130A CN2009101858837A CN200910185883A CN101912130A CN 101912130 A CN101912130 A CN 101912130A CN 2009101858837 A CN2009101858837 A CN 2009101858837A CN 200910185883 A CN200910185883 A CN 200910185883A CN 101912130 A CN101912130 A CN 101912130A
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Abstract
The invention relates to a processing method of peanuts with shells, which is characterized in that peanuts with shells are used as raw materials, garlic, ginger, aginomoto, table salt, sodium cyclamate, AK (Acesulfame-K) sugar, and water are used as auxiliary materials to form ingredients, and the processing method comprises the steps of: washing, punching, flavoring, drying, baking, cooling and packaging. since a punch press is used for punching on the peanuts with the shells before flavoring, a vacuum kettle is used for vacuum flavoring and antioxidant is added in the processing process, the invention ensures that the made peanuts with the shells has consistent taste, long quality guarantee period, strong fragrant and crisp flavor and favorable mouthfeel while preserving the nutrients of the peanuts. The invention has reasonable and practical processing method, simple operation and good effect and is beneficial to wide popularization.
Description
Technical field
The present invention relates to a kind of processing method of food, exactly is a kind of processing method of covered peanut.
Technical background
The peanut nutrition composition is abundant, comprehensive, contain fat, amino acid, lecithin, starch, vitamin and various trace elements etc., wherein fat content about 50%, protein content 25-30%, and be absorbed by the body easily, the title of " plant meat ", " green cow's milk " is arranged.Liposoluble vitamin E that peanut is contained and fecundity and long-lived in close relations, contained vitamin K has effects such as protection vascular wall and hemostasis.Inorganic salts account for 3% in the shelled peanut, and are wherein the highest with potassium, phosphorus content, are sulphur secondly, elements such as calcium and iron.Peanut has been through suitably being endowed tempting fragrance after the processing, has characteristics such as good and cheap, instant, and this is the reason place that (Groundnut products) is liked by broad masses of the people deeply.Up to now, the covered peanut that occurs on the market, its tasty inequality, and also the shelf-life is short.
Summary of the invention
The objective of the invention is provides a kind of employing mechanized production apparatus not only can produce quality product to people, and the mouthfeel unanimity, has strong crisp-fried interest sense, simultaneously the processing method of the covered peanut of long shelf-life.
The present invention is characterised in that: it is to be raw material with the covered peanut, is that auxiliary material is formed batching with garlic, ginger, monosodium glutamate, salt, honey element, AK sugar and water, forms through cleaning, press hole, tasty, dry, baking, cooling, packing; The weight portion of batching is: garlic 4～5, and ginger 0.6～1, monosodium glutamate 0.4～0.6, salt 4～6, honey element 0.1～0.2, AK sugar 0.05～0.1, water is an amount of; Concrete procedure of processing is as follows:
(1) adopts fruit washing machine that covered peanut is cleaned, remove the earth and the booty on surface;
(2) with pressing the hole in the input of the covered peanut after above-mentioned the cleaning punch press, make the covered peanut surface be evenly distributed with aperture;
(3) by above-mentioned components by weight percent garlic, ginger are put into and boiled after suitable quantity of water is boiled 30～35 minutes, add monosodium glutamate, salt, honey element, AK sugar by above-mentioned components by weight percent again, filter to such an extent that soup stock liquid is standby after stirring;
(4) above-mentioned soup stock liquid is poured in the vacuum still, pressed 0.02% of soup stock liquid gross weight and add that the covered peanut behind the above-mentioned pressure hole to be dropped in the vacuum still vacuum behind the antioxidant tasty again, its vacuum is-0.08～0.09MPa, and the time is 35～40 minutes;
(5) above-mentioned covered peanut after tasty is put into drying machine and carry out drying, baking temperature is 85～95 ℃, and be 20～24 hours drying time;
(6) above-mentioned dried covered peanut is put on the automatic baking line, the baking temperature is 140～150 ℃, and the baking time is 18～20 minutes;
(7) the covered peanut temperature after the above-mentioned baking is reduced to rapidly 35 ℃ force the cooling after again by metering packing, sale.
2, the processing method of covered peanut according to claim 1 is characterized in that: described antioxidant is a ditert-butylhydro quinone.
Effect of the present invention
1, the present invention is owing to adopted punch press that the covered peanut before tasty has been carried out the pressure hole, re-using the vacuum still, to carry out vacuum tasty, and in process, added antioxidant, therefore when keeping the peanut idiotrophic, more make the covered peanut taste unanimity of making, long shelf-life, and have strong crisp-fried flavor and good taste.
2, not only processing method is reasonable, practical in the present invention, and simple to operate, effective, is beneficial to extensive popularization.
The specific embodiment
Embodiment 1:
The covered peanut of need processing is cleaned covered peanut with fruit washing machine, remove the earth and the booty on surface; With pressing the hole in the input of the covered peanut after above-mentioned the cleaning punch press, make the covered peanut surface be evenly distributed with aperture; Take by weighing garlic 4kg, ginger 0.6kg puts into and boiled 30～35 minutes after 1000kg water boils, and adds monosodium glutamate 0.4kg again, salt 4kg, and honey element 0.1kg, AK sugar 0.05kg, it is standby to get soup stock liquid after stirring; Above-mentioned soup stock liquid is poured in the vacuum still, pressed 0.02% of soup stock liquid gross weight and add that the covered peanut behind the above-mentioned pressure hole to be dropped in the vacuum still vacuum behind the ditert-butylhydro quinone tasty again, its vacuum is-0.08～0.09MPa, and the time is 35～40 minutes; Above-mentioned covered peanut after tasty is put into drying machine carry out drying, baking temperature is 85～95 ℃, and be 20～24 hours drying time; Above-mentioned dried covered peanut is put on the automatic baking line, and the baking temperature is 140～150 ℃, and the baking time is 18～20 minutes; With the covered peanut temperature after the above-mentioned baking reduce to rapidly 35 ℃ force the cooling after again by metering packing, sale.
Embodiment 2:
The covered peanut of need processing is cleaned covered peanut with fruit washing machine, remove the earth and the booty on surface; With pressing the hole in the input of the covered peanut after above-mentioned the cleaning punch press, make the covered peanut surface be evenly distributed with aperture; Take by weighing garlic 4.5kg, ginger 0.8kg puts into and boiled 30～35 minutes after 1000kg water boils, and adds monosodium glutamate 0.5kg again, salt 5kg, and honey element 0.15kg, AK sugar 0.075kg filters to such an extent that soup stock liquid is standby after stirring; Above-mentioned soup stock liquid is poured in the vacuum still, pressed 0.02% of soup stock liquid gross weight and add that the covered peanut behind the above-mentioned pressure hole to be dropped in the vacuum still vacuum behind the ditert-butylhydro quinone tasty again, its vacuum is-0.08～0.09MPa, and the time is 35～40 minutes; Above-mentioned covered peanut after tasty is put into drying machine carry out drying, baking temperature is 85～95 ℃, and be 20～24 hours drying time; Above-mentioned dried covered peanut is put on the automatic baking line, and the baking temperature is 140～150 ℃, and the baking time is 18～20 minutes; With the covered peanut temperature after the above-mentioned baking reduce to rapidly 35 ℃ force the cooling after again by metering packing, sale.
Embodiment 3:
The covered peanut of need processing is cleaned covered peanut with fruit washing machine, remove the earth and the booty on surface; With pressing the hole in the input of the covered peanut after above-mentioned the cleaning punch press, make the covered peanut surface be evenly distributed with aperture; Take by weighing garlic 5kg, ginger 1kg puts into and boiled 30～35 minutes after 1000kg water boils, and adds monosodium glutamate 0.6kg again, salt 6kg, and honey element 0.2kg, AK sugar 0.1kg, it is standby to get soup stock liquid after stirring; Above-mentioned soup stock liquid is poured in the vacuum still, added by 0.02% of soup stock liquid gross weight that the covered peanut behind the above-mentioned pressure hole to be dropped in the vacuum still vacuum behind the ditert-butylhydro quinone tasty again, its vacuum is-0.08～0.09MPa, and the time is 35～40 minutes; Above-mentioned covered peanut after tasty is put into drying machine carry out drying, baking temperature is 85～95 ℃, and be 20～24 hours drying time; Above-mentioned dried covered peanut is put on the automatic baking line, and the baking temperature is 140～150 ℃, and the baking time is 18～20 minutes; With the covered peanut temperature after the above-mentioned baking reduce to rapidly 35 ℃ force the cooling after again by metering packing, sale.
Claims (2)
1. the processing method of a covered peanut, it is characterized in that: it is to be raw material with the covered peanut, with garlic, ginger, monosodium glutamate, salt, honey element, AK sugar and water is that auxiliary material is formed batching, forms through cleaning, press hole, tasty, dry, baking, cooling, packing; The weight portion of batching is: garlic 4～5, and ginger 0.6～1, monosodium glutamate 0.4～0.6, salt 4～6, honey element 0.1～0.2, AK sugar 0.05～0.1, water is an amount of; Concrete procedure of processing is as follows:
(1) adopts fruit washing machine that covered peanut is cleaned, remove the earth and the booty on surface;
(2) with pressing the hole in the input of the covered peanut after above-mentioned the cleaning punch press, make the covered peanut surface be evenly distributed with aperture;
(3) by above-mentioned components by weight percent garlic, ginger are put into and boiled after suitable quantity of water is boiled 30～35 minutes, add monosodium glutamate, salt, honey element, AK sugar by above-mentioned components by weight percent again, filter to such an extent that soup stock liquid is standby after stirring;
(4) above-mentioned soup stock liquid is poured in the vacuum still, pressed 0.02% of soup stock liquid gross weight and add that the covered peanut behind the above-mentioned pressure hole to be dropped in the vacuum still vacuum behind the antioxidant tasty again.Its vacuum is-0.08～0.09MPa, and the time is 35～40 minutes;
(5) above-mentioned covered peanut after tasty is put into drying machine and carry out drying, baking temperature is 85～95 ℃, and be 20～24 hours drying time;
(6) above-mentioned dried covered peanut is put on the automatic baking line, the baking temperature is 140～150 ℃, and the baking time is 18～20 minutes;
(7) the covered peanut temperature after the above-mentioned baking is reduced to rapidly 35 ℃ force the cooling after again by metering packing, sale.
2. the processing method of covered peanut according to claim 1, it is characterized in that: described antioxidant is a ditert-butylhydro quinone.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101858837A CN101912130A (en) | 2009-12-10 | 2009-12-10 | Processing method of peanuts with shells |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101858837A CN101912130A (en) | 2009-12-10 | 2009-12-10 | Processing method of peanuts with shells |
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| Publication Number | Publication Date |
|---|---|
| CN101912130A true CN101912130A (en) | 2010-12-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101858837A Pending CN101912130A (en) | 2009-12-10 | 2009-12-10 | Processing method of peanuts with shells |
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| CN (1) | CN101912130A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102172252A (en) * | 2011-02-24 | 2011-09-07 | 江西省农业科学院 | Physical anti-oxidizing method of baked shelled peanuts |
| CN102429264A (en) * | 2011-11-01 | 2012-05-02 | 湖南亚林食品有限公司 | Method for making dried salted peanut |
| CN102499397A (en) * | 2011-11-04 | 2012-06-20 | 昆明理工大学 | Macadamia nut microwave vacuum drying process |
| CN102551121A (en) * | 2012-01-09 | 2012-07-11 | 洽洽食品股份有限公司 | Flavoring method of sunflower seeds |
| CN102551122A (en) * | 2012-01-11 | 2012-07-11 | 青岛老三东食品股份有限公司 | Preparation method for rapidly flavoring peanuts with microwaves in vacuum |
| CN102845784A (en) * | 2012-04-19 | 2013-01-02 | 山东世纪春食品有限公司 | Production method of toasted peanuts |
| CN103564549A (en) * | 2013-10-31 | 2014-02-12 | 芜湖飞越食品有限公司 | Peanuts with garlic fragrance as well as preparation method thereof |
| CN104839799A (en) * | 2015-05-26 | 2015-08-19 | 安徽凯利粮油食品有限公司 | Peanut with eyesight improving function, tea flavor and unique taste and preparation method thereof |
| CN104839800A (en) * | 2015-05-26 | 2015-08-19 | 安徽凯利粮油食品有限公司 | Stomach-invigorating specially-flavored corn peanuts and preparation method thereof |
| CN104905329A (en) * | 2015-05-26 | 2015-09-16 | 安徽凯利粮油食品有限公司 | Tremella peanuts with odd flavor for supplementing qi and preparation method of tremella peanuts with odd flavor for supplementing qi |
| CN104905328A (en) * | 2015-05-26 | 2015-09-16 | 安徽凯利粮油食品有限公司 | Strawberry flavored odd taste peanut and preparation method thereof |
| CN104921196A (en) * | 2015-05-26 | 2015-09-23 | 安徽凯利粮油食品有限公司 | Minty special flavor peanuts and preparation method thereof |
| CN104939172A (en) * | 2015-05-26 | 2015-09-30 | 安徽凯利粮油食品有限公司 | Kidney-tonifying black soybean-containing specially-flavoured peanuts and preparation method thereof |
| CN105661446A (en) * | 2016-03-24 | 2016-06-15 | 江西农业大学 | Oil tea shell smashing and shell and seed sorting machine |
| CN107048308A (en) * | 2017-06-06 | 2017-08-18 | 洽洽食品股份有限公司 | A kind of spicy is small wet to boil peanut and its processing method |
| CN107927680A (en) * | 2017-10-30 | 2018-04-20 | 重庆珍真脆食品有限公司 | Additive-free covered peanut production technology |
| CN108094904A (en) * | 2017-11-22 | 2018-06-01 | 河南省鑫龙农副产品有限公司 | A kind of health black soya bean and preparation method thereof |
-
2009
- 2009-12-10 CN CN2009101858837A patent/CN101912130A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102172252A (en) * | 2011-02-24 | 2011-09-07 | 江西省农业科学院 | Physical anti-oxidizing method of baked shelled peanuts |
| CN102429264A (en) * | 2011-11-01 | 2012-05-02 | 湖南亚林食品有限公司 | Method for making dried salted peanut |
| CN102499397A (en) * | 2011-11-04 | 2012-06-20 | 昆明理工大学 | Macadamia nut microwave vacuum drying process |
| CN102551121A (en) * | 2012-01-09 | 2012-07-11 | 洽洽食品股份有限公司 | Flavoring method of sunflower seeds |
| CN102551122A (en) * | 2012-01-11 | 2012-07-11 | 青岛老三东食品股份有限公司 | Preparation method for rapidly flavoring peanuts with microwaves in vacuum |
| CN102845784A (en) * | 2012-04-19 | 2013-01-02 | 山东世纪春食品有限公司 | Production method of toasted peanuts |
| CN103564549A (en) * | 2013-10-31 | 2014-02-12 | 芜湖飞越食品有限公司 | Peanuts with garlic fragrance as well as preparation method thereof |
| CN104839799A (en) * | 2015-05-26 | 2015-08-19 | 安徽凯利粮油食品有限公司 | Peanut with eyesight improving function, tea flavor and unique taste and preparation method thereof |
| CN104839800A (en) * | 2015-05-26 | 2015-08-19 | 安徽凯利粮油食品有限公司 | Stomach-invigorating specially-flavored corn peanuts and preparation method thereof |
| CN104905329A (en) * | 2015-05-26 | 2015-09-16 | 安徽凯利粮油食品有限公司 | Tremella peanuts with odd flavor for supplementing qi and preparation method of tremella peanuts with odd flavor for supplementing qi |
| CN104905328A (en) * | 2015-05-26 | 2015-09-16 | 安徽凯利粮油食品有限公司 | Strawberry flavored odd taste peanut and preparation method thereof |
| CN104921196A (en) * | 2015-05-26 | 2015-09-23 | 安徽凯利粮油食品有限公司 | Minty special flavor peanuts and preparation method thereof |
| CN104939172A (en) * | 2015-05-26 | 2015-09-30 | 安徽凯利粮油食品有限公司 | Kidney-tonifying black soybean-containing specially-flavoured peanuts and preparation method thereof |
| CN105661446A (en) * | 2016-03-24 | 2016-06-15 | 江西农业大学 | Oil tea shell smashing and shell and seed sorting machine |
| CN107048308A (en) * | 2017-06-06 | 2017-08-18 | 洽洽食品股份有限公司 | A kind of spicy is small wet to boil peanut and its processing method |
| CN107927680A (en) * | 2017-10-30 | 2018-04-20 | 重庆珍真脆食品有限公司 | Additive-free covered peanut production technology |
| CN108094904A (en) * | 2017-11-22 | 2018-06-01 | 河南省鑫龙农副产品有限公司 | A kind of health black soya bean and preparation method thereof |
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Application publication date: 20101215 |