CN102342550B - Pickled pepper peanut and processing method thereof - Google Patents
Pickled pepper peanut and processing method thereof Download PDFInfo
- Publication number
- CN102342550B CN102342550B CN2011102974461A CN201110297446A CN102342550B CN 102342550 B CN102342550 B CN 102342550B CN 2011102974461 A CN2011102974461 A CN 2011102974461A CN 201110297446 A CN201110297446 A CN 201110297446A CN 102342550 B CN102342550 B CN 102342550B
- Authority
- CN
- China
- Prior art keywords
- peanut
- parts
- bubble
- green pepper
- liquor
- 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.)
- Expired - Fee Related
Links
Abstract
The invention discloses pickled pepper peanut and a processing method thereof. The raw material formula of the pickled pepper peanut contains 100 parts of red coated peanut, 12 to 18 parts of pickled wild pepper, 2 to 5 parts of ginger, 3 to 6 parts of spring onion, 0.1 to 0.3 part of white spirit, 2 to 5 parts of white vinegar, 0.2 to 0.5 part of white granulated sugar, 0.8 to 1.2 parts of salt, 55 to 65 parts of purified water and 0.4 to 0.8 part of monosodium glutamate. The method comprises the following steps of: soaking the red coated peanut into boiled water, peeling the peanut, cooking the peeled peanut, pre-cooling the peanut, soaking the pre-cooled peanut into the uniformly mixed solution, sterilizing, packing, and thus obtaining the pickled pepper peanut. The pickled pepper peanut processed by the method reserves the original nutritional components of the peanut, increases other nutritional components, and is delicious food with rich nutrition, full taste and unique mouthfeel.
Description
Technical field
The invention belongs to food and processing technique field thereof, particularly relate to a kind of bubble green pepper peanut and processing method thereof.
Background technology
Peanut is the seed of legume peanut.Peanut nourishes help, is conducive to long life, thus again title " peanut " among the people, and the same " Vegetable meat ", " meat or fish in the element " of being described as with soya bean.The nutritive value of peanut is higher than grain class, can match in excellence or beauty with some animal foods such as egg, milk, meats, and it contains a large amount of protein and fat, and particularly the content of unrighted acid is very high, the various nutraceutical of very suitable manufacturing.
Contain vitamin E and a certain amount of zinc in the peanut, can strengthen memory, anti-aging, delay brain function decline, skin care; Vitamin K in the peanut has anastalsis; The anastalsis of peanut red coat exceeds 50 times especially than peanut, and multiple courageous and upright disease is had good hemostasia effect; Unrighted acid in the peanut has the effect that reduces cholesterol, helps to prevent and treat artery sclerosis, hypertension and coronary heart disease; Containing a kind of bioactivator resveratrol in the peanut and can prevent curing oncoma class disease, also is simultaneously to reduce platelet aggregation, the chemopreventive agent of prevention and treatment atherosclerotic, cardiovascular and cerebrovascular disease; When the Soluble Fiber in the peanut fiber tissue is absorbed by human consumption, meeting is liquid-absorbing and other materials as sponge, then expand into tape body and excrete with ight soil, thereby reduce the harmful substance toxic action that accumulates He produce in vivo, reduce the chance that intestinal cancer occurs.
Because peanut nutrition is abundant, and it is edible to be fit to numerous crowds, varied about the food of peanut aspect, each have their own characteristic.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of bubble green pepper peanut and processing method thereof.Bubble green pepper peanut by the inventive method processing has not only kept the original nutritional labeling of peanut, has also increased other nutritional labelings, is a kind of nutritious, taste is full, mouthfeel is unique ticbit.
In order to address the above problem, the technical solution used in the present invention is:
The invention provides a kind of bubble green pepper peanut, represent with weight portion, contain 100 parts in red peanut rice in the raw material proportioning of described bubble green pepper peanut, 12～18 parts of bubble rod chillis, 2～5 parts in ginger, 3～6 parts in shallot, 0.1～0.3 part of liquor, 2～5 parts of light-coloured vinegars, 0.2～0.5 part of white granulated sugar, 0.8～1.2 part of salt, 0.4～0.8 part of 55～65 parts of pure water and monosodium glutamate.
Bubble green pepper peanut according to above-mentioned contains 100 parts in red peanut rice in the composition of raw materials of described bubble green pepper peanut, 15 parts of bubble rod chillis, 3 parts in ginger, 4 parts in shallot, 0.2 part of liquor, 3 parts of light-coloured vinegars, 0.3 part of white granulated sugar, 1 part of salt, 0.5 part of 60 parts of pure water and monosodium glutamate.
According to above-mentioned bubble green pepper peanut, the number of degrees of described liquor are 58～62 °.
According to above-mentioned bubble green pepper peanut, the number of degrees of described liquor are 60 °.
A kind of processing method of above-mentioned bubble green pepper peanut, described processing method may further comprise the steps:
A, at first prepare burden according to the composition of raw materials of above-mentioned bubble green pepper peanut, the red peanut rice of preparation poured in 100 ℃ the boiling water soak, soak time is 10～15min, and the addition of boiling water is 3～5 times of red peanut rice weight, red peanut rice decortication after soaking;
B, the shelled peanut after will peeling are poured in 100 ℃ the boiling water and are carried out poach, and the addition of boiling water is 3～5 times of shelled peanut, and the boiling time is 5～10min;
C, the shelled peanut behind the poach is carried out precooling under 0～4 ℃ of condition, pre-cool time is 2～3h;
D, former parison rod chilli, ginger, shallot, liquor, light-coloured vinegar, white granulated sugar, salt, pure water and monosodium glutamate beyond the detestaing shelled peanut of step a preparation are mixed well, the pH value of mixing well rear mixed liquor is 7.4～7.8, shelled peanut after the step c precooling poured in the mixed liquor after mixing well carry out multiple bubble, the control temperature is 0～4 ℃ when steeping again, and the bubble time is 12～14h again;
E, the shelled peanut after steps d steeped again carry out sterilization, vacuum packing.
According to the processing method of above-mentioned bubble green pepper peanut, the pH value of mixing well rear mixed liquor described in the steps d is 7.6.
Positive beneficial effect of the present invention:
1, product of the present invention bubble green pepper peanut has not only kept the original nutritional labeling of peanut, has also increased the nutritional labeling of rod chilli, is a kind of nutritious, nutraceutical that mouthfeel is unique.
2, product of the present invention is eaten salubrious appetizing ante cibum, and is edible tasty when having a meal, and eats after meal extra-nutrition, is the ticbit that a kind of suitable numerous crowds eat.
3, the present invention processes in the bubble green pepper peanut process, carries out sterilization, vacuum packaging, is greatly prolonged, suitability for industrialized production its product holding time.
Four, the specific embodiment:
Following examples only in order to further specify the present invention, do not limit content of the present invention.
Embodiment 1:
The present invention steeps the green pepper peanut, represent with weight portion, the raw material proportioning of bubble green pepper peanut is: red peanut rice 100kg, bubble rod chilli 15 kg, ginger 3 kg, shallot 4 kg, the number of degrees of liquor 0.2 kg(liquor are 60 °), light-coloured vinegar 3 kg, white granulated sugar 0.3 kg, salt 1 kg, pure water 60 kg and monosodium glutamate 0.5 kg.
The present invention steeps the processing method of green pepper peanut, and the detailed step of this processing method is as follows:
A, at first prepare burden according to the raw material proportioning of above-mentioned bubble green pepper peanut, the red peanut rice of preparation poured in 100 ℃ the boiling water soak, soak time is 10min, and the addition of boiling water is 3～5 times of red peanut rice weight, red peanut rice decortication after soaking;
B, the shelled peanut after will peeling are poured in 100 ℃ the boiling water and are carried out poach, and the addition of boiling water is 3～5 times of shelled peanut, and the boiling time is 5min;
C, the shelled peanut behind the poach is carried out precooling under 0 ℃ of condition, pre-cool time is 2h;
D, former parison rod chilli, ginger, shallot, liquor, light-coloured vinegar, white granulated sugar, salt, pure water and monosodium glutamate beyond the detestaing shelled peanut of step a preparation are mixed well, the pH value of mixing well rear mixed liquor is 7.6, shelled peanut after the step c precooling poured in the mixed liquor after mixing well carry out multiple bubble, the control temperature is 0 ℃ when steeping again, and the bubble time is 12h again;
E, the shelled peanut after steps d steeped again carry out sterilization, vacuum packing.
Embodiment 2:
The present invention steeps the green pepper peanut, represent with weight portion, the raw material proportioning of bubble green pepper peanut is: red peanut rice 100kg, bubble rod chilli 14 kg, ginger 2.5 kg, shallot 3.5 kg, the number of degrees of liquor 0.15 kg(liquor are 60 °), light-coloured vinegar 2.5 kg, white granulated sugar 0.25 kg, salt 0.9 kg, pure water 58kg and monosodium glutamate 0.4 kg.
The present invention steeps the processing method of green pepper peanut, and the detailed step of this processing method is as follows:
A, at first prepare burden according to the raw material proportioning of above-mentioned bubble green pepper peanut, the red peanut rice of preparation poured in 100 ℃ the boiling water soak, soak time is 12min, and the addition of boiling water is 3～5 times of red peanut rice weight, red peanut rice decortication after soaking;
B, the shelled peanut after will peeling are poured in 100 ℃ the boiling water and are carried out poach, and the addition of boiling water is 3～5 times of shelled peanut, and the boiling time is 8min;
C, the shelled peanut behind the poach is carried out precooling under 4 ℃ of conditions, pre-cool time is 2.5h;
D, former parison rod chilli, ginger, shallot, liquor, light-coloured vinegar, white granulated sugar, salt, pure water and monosodium glutamate beyond the detestaing shelled peanut of step a preparation are mixed well, the pH value of mixing well rear mixed liquor is 7.6, shelled peanut after the step c precooling poured in the mixed liquor after mixing well carry out multiple bubble, the control temperature is 4 ℃ when steeping again, and the bubble time is 13h again;
E, the shelled peanut after steps d steeped again carry out sterilization, vacuum packing.
Embodiment 3:
The present invention steeps the green pepper peanut, represent with weight portion, the raw material proportioning of bubble green pepper peanut is: red peanut rice 100kg, bubble rod chilli 16 kg, ginger 3.5 kg, shallot 4.5 kg, the number of degrees of liquor 0.25 kg(liquor are 60 °), light-coloured vinegar 3.5 kg, white granulated sugar 0.4 kg, salt 1.2 kg, pure water 62kg and monosodium glutamate 0.6 kg.
The present invention steeps the processing method of green pepper peanut, and the detailed step of this processing method is as follows:
A, at first prepare burden according to the raw material proportioning of above-mentioned bubble green pepper peanut, the red peanut rice of preparation poured in 100 ℃ the boiling water soak, soak time is 12min, and the addition of boiling water is 3～5 times of red peanut rice weight, red peanut rice decortication after soaking;
B, the shelled peanut after will peeling are poured in 100 ℃ the boiling water and are carried out poach, and the addition of boiling water is 3～5 times of shelled peanut, and the boiling time is 6min;
C, the shelled peanut behind the poach is carried out precooling under 2 ℃ of conditions, pre-cool time is 2h;
D, former parison rod chilli, ginger, shallot, liquor, light-coloured vinegar, white granulated sugar, salt, pure water and monosodium glutamate beyond the detestaing shelled peanut of step a preparation are mixed well, the pH value of mixing well rear mixed liquor is 7.6, shelled peanut after the step c precooling poured in the mixed liquor after mixing well carry out multiple bubble, the control temperature is 2 ℃ when steeping again, and the bubble time is 12.5h again;
E, the shelled peanut after steps d steeped again carry out sterilization, vacuum packing.
Claims (1)
1. one kind is steeped the green pepper peanut, it is characterized in that: represent with weight portion, contain 100 parts in red peanut rice in the raw material proportioning of described bubble green pepper peanut, 12～18 parts of bubble rod chillis, 2～5 parts in ginger, 3～6 parts in shallot, 0.1～0.3 part of liquor, 2～5 parts of light-coloured vinegars, 0.2～0.5 part of white granulated sugar, 0.8～1.2 part of salt, 0.4～0.8 part of 55～65 parts of pure water and monosodium glutamate; The number of degrees of described liquor are 58～62 °.
2, bubble green pepper peanut according to claim 1 is characterized in that: contain 100 parts in red peanut rice in the composition of raw materials of described bubble green pepper peanut, 15 parts of bubble rod chillis, 3 parts in ginger, 4 parts in shallot, 0.2 part of liquor, 3 parts of light-coloured vinegars, 0.3 part of white granulated sugar, 1 part of salt, 0.5 part of 60 parts of pure water and monosodium glutamate.
3, bubble green pepper peanut according to claim 1, it is characterized in that: the number of degrees of described liquor are 60 °.
4, the processing method of the described bubble of a kind of claim 1 green pepper peanut is characterized in that described processing method may further comprise the steps:
A, at first prepare burden according to the composition of raw materials of the described bubble of claim 1 green pepper peanut, the red peanut rice of preparation poured in 100 ℃ the boiling water soak, soak time is 10～15min, and the addition of boiling water is 3～5 times of red peanut rice weight, red peanut rice decortication after soaking;
B, the shelled peanut after will peeling are poured in 100 ℃ the boiling water and are carried out poach, and the addition of boiling water is 3～5 times of shelled peanut, and the boiling time is 5～10min;
C, the shelled peanut behind the poach is carried out precooling under 0～4 ℃ of condition, pre-cool time is 2～3h;
D, former parison rod chilli, ginger, shallot, liquor, light-coloured vinegar, white granulated sugar, salt, pure water and monosodium glutamate beyond the detestaing shelled peanut of step a preparation are mixed well, the pH value of mixing well rear mixed liquor is 7.4～7.8, shelled peanut after the step c precooling poured in the mixed liquor after mixing well carry out multiple bubble, the control temperature is 0～4 ℃ when steeping again, and the bubble time is 12～14h again;
E, the shelled peanut after steps d steeped again carry out sterilization, vacuum packing.
5, the processing method of bubble green pepper peanut according to claim 4, it is characterized in that: the pH value of mixing well rear mixed liquor described in the steps d is 7.6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102974461A CN102342550B (en) | 2011-09-30 | 2011-09-30 | Pickled pepper peanut and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102974461A CN102342550B (en) | 2011-09-30 | 2011-09-30 | Pickled pepper peanut and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102342550A CN102342550A (en) | 2012-02-08 |
| CN102342550B true CN102342550B (en) | 2013-02-27 |
Family
ID=45541928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011102974461A Expired - Fee Related CN102342550B (en) | 2011-09-30 | 2011-09-30 | Pickled pepper peanut and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102342550B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181588B (en) * | 2013-03-14 | 2014-08-20 | 湖南省南北特食品有限公司 | Mountain pepper fruit and vegetable and procesisng method thereof |
| CN103238882A (en) * | 2013-04-25 | 2013-08-14 | 西华大学 | Processing technology for instant marinated peanuts |
| CN103380918B (en) * | 2013-06-25 | 2015-06-03 | 吴瑞凤 | Health-care pickled pepper peanut and preparation method thereof |
| CN103431455B (en) * | 2013-07-25 | 2015-06-24 | 安徽兴程食品有限责任公司 | Pickled pepper peanut and preparing method thereof |
| CN103919192B (en) * | 2014-04-25 | 2015-06-10 | 山西汾州裕源食品有限公司 | Pickled pepper walnut kernel and preparation method thereof |
| CN105982052A (en) * | 2015-03-05 | 2016-10-05 | 四川农业大学 | Marinade for vinegar peanuts infused through Sichuan bran vinegar and infusing method of vinegar peanuts |
| CN104856136A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Manufacturing method of edible peanuts |
| CN104982981A (en) * | 2015-06-09 | 2015-10-21 | 天津春宇食品配料有限公司 | Pickled pepper peanuts and making method thereof |
| CN105105222A (en) * | 2015-07-24 | 2015-12-02 | 重庆市蓬江食品有限公司 | Processing method of mountain pepper peanuts |
| CN105146602A (en) * | 2015-09-09 | 2015-12-16 | 重庆市川瑞俞厨食品有限公司 | Pickled chili peanut making method |
| CN106722654A (en) * | 2016-11-28 | 2017-05-31 | 贵州省桐梓县康利绿色食品有限公司 | The preparation method of pickled pepper peanut |
| CN108030045A (en) * | 2017-12-19 | 2018-05-15 | 三只松鼠股份有限公司 | A kind of boiling peanut and preparation method thereof |
| CN109315745A (en) * | 2018-10-28 | 2019-02-12 | 四川泰之味食品有限公司 | A kind of peanuts with pickled peppers and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1070350C (en) * | 1996-12-09 | 2001-09-05 | 张嘉毅 | Four-colour peanut food |
| CN1070692C (en) * | 1998-09-29 | 2001-09-12 | 王思志 | Method of processing peanut |
| CN101703281A (en) * | 2009-11-16 | 2010-05-12 | 铁岭佳东花生制品有限公司 | Method for preparing vinegar pickled peanuts |
-
2011
- 2011-09-30 CN CN2011102974461A patent/CN102342550B/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN102342550A (en) | 2012-02-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102342550B (en) | Pickled pepper peanut and processing method thereof | |
| KR102180642B1 (en) | Fish products with dietary fiber and manufacturing method thereof | |
| CN102058089A (en) | Method for improving flavor of seasoning edible mushroom paste | |
| CN102334669A (en) | Delicious insect sauce | |
| CN104585637A (en) | Prepared porridge with purple sweet potatoes and oat and preparation method of prepared porridge | |
| CN103478780A (en) | Peanuts with pickled peppers and processing method thereof | |
| KR101930863B1 (en) | Method for processing pickle using helianthus tuberosus | |
| RU2366298C1 (en) | Paste with vegetable components production method | |
| CN104621510A (en) | Method for manufacturing fresh cassava crispy chips | |
| KR101861815B1 (en) | Instant nooodle prepared from blackmouth angler steamed dish and process for preparing the same | |
| KR20200034542A (en) | Cutlet and manufacturing method thereof | |
| CN103932287A (en) | Method for preparing smoked peanuts | |
| CN104286714A (en) | Dry type mixed vegetable porridge and preparation method thereof | |
| KR101966924B1 (en) | A white kimchi containing the native grasses fruit and its manufacturing method | |
| CN108634239B (en) | Seaweed-flavored chili crisp and preparation method thereof | |
| CN105410755A (en) | Processing method of ready-to-eat sweet potato leaf products | |
| CN105310029A (en) | Pumpkin paste instant food and preparation method thereof | |
| CN104957563A (en) | Pickle salad and preparing method thereof | |
| CN104799324B (en) | A kind of production method with bone and flesh stick | |
| CN109549169A (en) | A kind of black garlic spiced hot beef sauce and preparation method thereof | |
| KR101486986B1 (en) | Composition for persimmons chutney | |
| KR102454489B1 (en) | Manufacturing method of sausage with excellent texture | |
| KR102425902B1 (en) | Manufacturing method of noodle snacks for companion animals and noodle snacks for companion animals thereby the same that | |
| CN107212365A (en) | A kind of preparation method of shortening mayonnaise | |
| KR102215379B1 (en) | Noodles with dietary fiber and manufacturing method of noodles using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130227 Termination date: 20130930 |