CN102429263A - Manufacturing method for dry spiced peanuts - Google Patents
Manufacturing method for dry spiced peanuts Download PDFInfo
- Publication number
- CN102429263A CN102429263A CN2010102965171A CN201010296517A CN102429263A CN 102429263 A CN102429263 A CN 102429263A CN 2010102965171 A CN2010102965171 A CN 2010102965171A CN 201010296517 A CN201010296517 A CN 201010296517A CN 102429263 A CN102429263 A CN 102429263A
- Authority
- CN
- China
- Prior art keywords
- peanut
- peanuts
- fennel
- spiced
- anise
- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a manufacturing method for dry spiced peanuts. The method comprises the following steps of shelling the peanuts, cleaning the peanuts, placing the cleaned peanuts in a basin, adding pepper, aniseed, fennel, cassia and water in the peanuts, soaking the peanuts for 20-25 hours; emptying the water in the peanut soaking basin after soaking; placing the soaked peanuts with the pepper, the aniseed, the fennel and the cassia in a ventilation sieve, and drying the sieve under sunshine; and placing the dried spiced peanuts and the pepper, the aniseed, the fennel and the cassia in a boiler, frying the mixture till the mixture is cooked, and obtaining the dry spiced peanuts. The dry spiced peanuts provided by the invention are delicious and are suitable for being carried and eaten as snacks.
Description
Technical field
The present invention relates to the preparation method of peanut, be specifically related to a kind of preparation method of dry product spiced peanut.
Background technology
The height of the nutritive value of peanut even be called as some animal foods of senior nutrition, like egg, milk, meat etc., is also candidly acknowledged one's inferiority before groundnut bran.The quantity of heat production of peanut is higher than meat, and is higher by 20% than milk, higher by 40% than egg.Other are like protein, and the nuclear egg is plain, and calcium, phosphorus, iron etc. are high than milk, meat, egg all also.Also contain various vitamins such as A, B, E, K in the peanut, and lecithin, Argine Monohydrochloride, choline and oleic acid, peanut acid, aliphatic acid, palmitic acid etc.It is thus clear that the nutritional labeling of peanut is very abundant and more comprehensive, eat raw, stir-fry and eat, all can cook, but the peanut that simple stir-fry is come out, the mouth of overeating is very dried, and only has pure peanut fragrant, and overeating is prone to begin to detest.Spices boil peanut, and relatively tide is sticking, is adapted at eating on the dining table, is not suitable for going out to carry as snacks.
Summary of the invention
Goal of the invention: to the objective of the invention is the defective that dry product spiced peanut preparation method do not arranged as yet in order solving in the prior art, the preparation method of the U.S. local flavor dry product of a kind of perfume (or spice) spiced peanut to be provided.
Technical scheme: a kind of preparation method of dry product spiced peanut may further comprise the steps:
1, peanut is shelled, cleans, put into basin, add Chinese prickly ash, anise, fennel, cassia bark, water soaks 20-25h;
2, after soaking well, the water in the above-mentioned peanut Soaking basin is outwelled;
The peanut that 3, will soak is put in the ventilative sieve together with Chinese prickly ash, anise, fennel, the cassia bark of the inside, places under the sunlight and dries;
4, the spiced peanut that dries and Chinese prickly ash, anise, fennel, cassia bark are positioned over dried the stir-fry to the ripe described dry product spiced peanut that can make in the pot together.
As preferably, at the peanut that shells described in the above-mentioned steps 1, Chinese prickly ash, anise, fennel, the mass ratio between the cassia bark is: 98-102: 0.1-0.9: 0.1-0.9: 0.1-0.9: 0.2-1.8, the amount of said water is as the criterion with submergence peanut just.
Beneficial effect: dry product spiced peanut of the present invention is fit to tasty, and the suitable snacks point of working as carries edible.
The specific embodiment
Embodiment 1
A kind of preparation method of dry product spiced peanut may further comprise the steps:
1, the 490g peanut is shelled, cleans, put into basin, add 4.5g Chinese prickly ash, 4.5g anise, 4.5g fennel, 9g cassia bark, water, the amount of said water is as the criterion immersion 20h with submergence peanut just;
2, after soaking well, the water in the above-mentioned peanut Soaking basin is outwelled;
The peanut that 3, will soak is put in the ventilative sieve together with Chinese prickly ash, anise, fennel, the cassia bark of the inside, places under the sunlight and dries;
4, the spiced peanut that dries and Chinese prickly ash, anise, fennel, cassia bark are positioned over dried the stir-fry to the ripe described dry product spiced peanut that can make in the pot together.
Embodiment 2
A kind of preparation method of dry product spiced peanut may further comprise the steps:
1, the 500g peanut is shelled, cleans, put into basin, add 2.5g Chinese prickly ash, 2.5g anise, 2.5g fennel, 0.5g cassia bark, water, the amount of said water is as the criterion immersion 24h with submergence peanut just;
2, after soaking well, the water in the above-mentioned peanut Soaking basin is outwelled;
The peanut that 3, will soak is put in the ventilative sieve together with Chinese prickly ash, anise, fennel, the cassia bark of the inside, places under the sunlight and dries;
4, the spiced peanut that dries and Chinese prickly ash, anise, fennel, cassia bark are positioned over dried the stir-fry to the ripe described dry product spiced peanut that can make in the pot together.
Embodiment 3
A kind of preparation method of dry product spiced peanut may further comprise the steps:
1, the 510g peanut is shelled, cleans, put into basin, add 0.5g Chinese prickly ash, 0.5g anise, 0.5g fennel, 1g cassia bark, water, the amount of said water is as the criterion immersion 25h with submergence peanut just;
2, after soaking well, the water in the above-mentioned peanut Soaking basin is outwelled;
The peanut that 3, will soak is put in the ventilative sieve together with Chinese prickly ash, anise, fennel, the cassia bark of the inside, places under the sunlight and dries;
4, the spiced peanut that dries and Chinese prickly ash, anise, fennel, cassia bark are positioned over dried the stir-fry to the ripe described dry product spiced peanut that can make in the pot together.
Claims (2)
1. the preparation method of a dry product spiced peanut is characterized in that, may further comprise the steps:
(1) peanut is shelled, cleans, put into basin, add Chinese prickly ash, anise, fennel, cassia bark, water soaks 20-25h;
(2) after soaking well, the water in the above-mentioned peanut Soaking basin is outwelled;
The peanut that (3) will soak is put in the ventilative sieve together with Chinese prickly ash, anise, fennel, the cassia bark of the inside, places under the sunlight and dries;
(4) spiced peanut that dries and Chinese prickly ash, anise, fennel, cassia bark are positioned over dried the stir-fry to the ripe described dry product spiced peanut that can make in the pot together.
2. the preparation method of dry product spiced peanut according to claim 1; It is characterized in that: at the peanut that shells described in the above-mentioned steps (1); Chinese prickly ash, anise, fennel; Mass ratio between the cassia bark is: 98-102: 0.1-0.9: 0.1-0.9: 0.1-0.9: 0.2-1.8, the amount of said water is as the criterion with submergence peanut just.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102965171A CN102429263A (en) | 2010-09-29 | 2010-09-29 | Manufacturing method for dry spiced peanuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102965171A CN102429263A (en) | 2010-09-29 | 2010-09-29 | Manufacturing method for dry spiced peanuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102429263A true CN102429263A (en) | 2012-05-02 |
Family
ID=45977895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102965171A Pending CN102429263A (en) | 2010-09-29 | 2010-09-29 | Manufacturing method for dry spiced peanuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102429263A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300428A (en) * | 2013-05-24 | 2013-09-18 | 安徽王家坝生态农业有限公司 | Spiced peanut processing method |
| CN105558979A (en) * | 2015-12-11 | 2016-05-11 | 安徽律正科技信息服务有限公司 | Production process of spiced peanuts |
| CN107853655A (en) * | 2017-10-26 | 2018-03-30 | 茂名市电白区玖乐食品有限公司 | A kind of processing method of peanut leisure food |
-
2010
- 2010-09-29 CN CN2010102965171A patent/CN102429263A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300428A (en) * | 2013-05-24 | 2013-09-18 | 安徽王家坝生态农业有限公司 | Spiced peanut processing method |
| CN105558979A (en) * | 2015-12-11 | 2016-05-11 | 安徽律正科技信息服务有限公司 | Production process of spiced peanuts |
| CN107853655A (en) * | 2017-10-26 | 2018-03-30 | 茂名市电白区玖乐食品有限公司 | A kind of processing method of peanut leisure food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Nantong Xiyun Trade Co., Ltd. Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| DD01 | Delivery of document by public notice |
Addressee: Xing Yuehong Document name: Notification that Application Deemed to be Withdrawn |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120502 |