CN103300428A - Spiced peanut processing method - Google Patents

Abstract

The invention discloses a spiced peanut processing method. The spiced peanut is prepared according to steps such as washing, adding ingredients, soaking, cooking, drying and the like. Vacuum freeze drying is adopted to effectively permeate the aroma substance and Chinese herbal medicinal nutritional ingredients in seasonings into the meat of the peanuts, so that the nutritional value and fragrance of the peanut can be improved; and the processed spiced peanut has novel taste, rich nutrition and strong aromatic flavor and is suitable for people of all ages.

Description

The processing method of a kind of spiced peanut fruit

Technical fieldThe present invention relates to the processing method of a kind of spiced peanut fruit, belong to food processing technology field.

Background technology

Peanut is the traditional food that Chinese like, and the content of its protein and fat is also higher than meat, egg, and peanut have " meat or fish in the element " or claims the laudatory title of " Vegetable meat ".Peanut also has certain medical value and health care, is referred to as by ancients " peanut ".Peanut has multiple eating method, and spiced peanut really is the leisure snack that people dote on very much, but the spiced peanut of selling in the market fruit mouthfeel is poor, and fragrance is light, can't satisfy people's demand.

Summary of the invention

The objective of the invention is to overcome the defective of above-mentioned prior art, provide a kind of nutritious, mouthfeel is novel, the processing method of the spiced peanut of aromatic flavour fruit.

The present invention adopts technical scheme as follows:

The processing method of a kind of spiced peanut fruit may further comprise the steps:

(1) size is even, color and luster preferably peanut is removed impurity, cleans with clear water, and washing does not have till the sediment deposition;

(2) take off the flavoring of column weight amount by the per kilogram peanut: Chinese prickly ash 8-12g, white pepper powder 5-10g, sugarcane top 10-15g, Flos Hibisci Rosae-Sinensis 8-12g, fennel seeds 5-10g, cloves 5-8g, banksia rose 2-5g, cardamom 10-15g, Radix Angelicae Sinensis 5-10g, eupatorium 5-8g, tsaoko 2-5g, Poria cocos 2-5g, luffa vine 2-5g, galangal 2-5g, Chinese cassia tree 2-5g, three 5-8g how, Herba Polygoni cymosi 2-5g, radix polygonati officinalis 2-5g, salt 15-20g, above-mentioned flavoring is put into cylinder with the peanut of cleaning, add water to and do not have peanut, soaked 2-3 days after stirring, then, pour into together in the pot, elder generation's very hot oven boils, boiled 30-40 minute with weak fire more afterwards, pull peanut out, drain the water;

(3) peanut that drains the water is dropped in the vacuum freeze drier, be chilled in advance-18 ~-15 ℃ first, under high vacuum state, carry out again limited heating, be heated to and be finished product when 7-8 becomes to do.

The present invention adopts vacuum freeze drying, can effectively aroma substance in the flavoring and Chinese medicinal herb nutrient composition be penetrated in the pulp of peanut, thereby increase the nutritive value of peanut and the fragrance of raising peanut, the spiced peanut fruit mouthfeel that the present invention processes is novel, nutritious, aromatic flavour, and is all-ages.

The specific embodiment

The present invention is described in further detail below in conjunction with embodiment.

Embodiment

The processing method of spiced peanut fruit may further comprise the steps:

(1) size is even, color and luster preferably peanut is removed impurity, cleans with clear water, and washing does not have till the sediment deposition;

(2) take off the flavoring of column weight amount by the per kilogram peanut: Chinese prickly ash 10g, white pepper powder 8g, sugarcane top 12g, Flos Hibisci Rosae-Sinensis 10g, fennel seeds 10g, cloves 6g, banksia rose 4g, cardamom 10g, Radix Angelicae Sinensis 8g, eupatorium 6g, tsaoko 3g, Poria cocos 4g, luffa vine 5g, galangal 3g, Chinese cassia tree 4g, three 8g how, Herba Polygoni cymosi 5g, radix polygonati officinalis 4g, salt 16g, above-mentioned flavoring is put into cylinder with the peanut of cleaning, add water to and do not have peanut, soaked 3 days after stirring, then, pour into together in the pot, elder generation's very hot oven boils, boiled 40 minutes with weak fire more afterwards, pull peanut out, drain the water;

(3) peanut that drains the water is dropped in the vacuum freeze drier, be chilled in advance-15 ℃ first, under high vacuum state, carry out again limited heating, be heated to 8 one-tenths and be finished product when dried.

Claims (1)

1. the processing method of a spiced peanut fruit is characterized in that, may further comprise the steps:

(1) size is even, color and luster preferably peanut is removed impurity, cleans with clear water, and washing does not have till the sediment deposition;

(2) take off the flavoring of column weight amount by the per kilogram peanut: Chinese prickly ash 8-12g, white pepper powder 5-10g, sugarcane top 10-15g, Flos Hibisci Rosae-Sinensis 8-12g, fennel seeds 5-10g, cloves 5-8g, banksia rose 2-5g, cardamom 10-15g, Radix Angelicae Sinensis 5-10g, eupatorium 5-8g, tsaoko 2-5g, Poria cocos 2-5g, luffa vine 2-5g, galangal 2-5g, Chinese cassia tree 2-5g, three 5-8g how, Herba Polygoni cymosi 2-5g, radix polygonati officinalis 2-5g, salt 15-20g, above-mentioned flavoring is put into cylinder with the peanut of cleaning, add water to and do not have peanut, soaked 2-3 days after stirring, then, pour into together in the pot, elder generation's very hot oven boils, boiled 30-40 minute with weak fire more afterwards, pull peanut out, drain the water;

(3) peanut that drains the water is dropped in the vacuum freeze drier, be chilled in advance-18 ~-15 ℃ first, under high vacuum state, carry out again limited heating, be heated to and be finished product when 7-8 becomes to do.