CN103504375A - Peanut processing technology - Google Patents
Peanut processing technology Download PDFInfo
- Publication number
- CN103504375A CN103504375A CN201310456309.7A CN201310456309A CN103504375A CN 103504375 A CN103504375 A CN 103504375A CN 201310456309 A CN201310456309 A CN 201310456309A CN 103504375 A CN103504375 A CN 103504375A
- Authority
- CN
- China
- Prior art keywords
- shelled peanut
- peanut
- shelled
- processing technique
- stainless steel
- 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
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 48
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 47
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 47
- 235000020232 peanut Nutrition 0.000 title claims abstract description 47
- 241001553178 Arachis glabrata Species 0.000 title abstract 6
- 238000000034 method Methods 0.000 claims abstract description 11
- 244000105624 Arachis hypogaea Species 0.000 claims description 42
- 239000002253 acid Substances 0.000 claims description 10
- 150000002978 peroxides Chemical class 0.000 claims description 10
- 229910001220 stainless steel Inorganic materials 0.000 claims description 9
- 239000010935 stainless steel Substances 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 238000003556 assay Methods 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000010985 leather Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 9
- 235000019198 oils Nutrition 0.000 description 9
- 241000209094 Oryza Species 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000010773 plant oil Substances 0.000 description 2
- 235000003276 Apios tuberosa Nutrition 0.000 description 1
- 235000010744 Arachis villosulicarpa Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a food processing technology, in particular to a peanut processing technology. The peanut processing technology comprises the following steps: 1) soaking to remove peanut coat, 2) selecting, 3) frying, 4) mixing with accessories and air-curing, 5) sorting, 6) packaging, and 7) examining. The peanut kernel produced by the method is clean, sanitary, crisp and moderate, free from being burnt and of good taste. The peanut processing technology is suitable for continuously producing in large scale.
Description
(1) technical field
The present invention relates to a kind of food processing technology, particularly a kind of peanut processing technique.
(2) background technology
Quickening along with social life rhythm, increasing fast food enters into people's life, peanut is as a kind of instant food being loved by the people, also various snacks in bulk and dish have been processed to, but mostly there is following shortcoming in the (Groundnut products) on market now, the one, the workshop-based production of part, product quality cannot guarantee; The 2nd, additive is wide in variety, and consumption is large, controls badly very easily consumer health to be threatened; The 3rd, part deep fried products acid value, peroxide value are controlled bad, easily exceed standard, and infringement consumer health, severe patient even causes great food security accident, and major part is outdoor production, and sanitary condition does not reach, and be difficult for forming large-scale continuous production.
(3) summary of the invention
The present invention is in order to make up the defect of prior art, the peanut processing technique that provide a kind of safety, health, can be continuously produced.
The present invention is achieved through the following technical solutions:
A technique, is characterized in that: adopt following steps:
1) soak decortication: shelled peanut is soaked to 3-5 minute in the water of 87-93 ℃, pour in peeling machine and peel;
2) select: the shelled peanut after decortication is poured on stainless steel chopping board, manually selects a band micromicron de-skin again, the shelled peanut that simultaneously will go mouldy, the rice of damaging by worms pick out;
3) fried: oil temperature to be heated to 165 ± 3 ℃, to pour shelled peanut in deep fat frying 7-9 minute, explode to shelled peanut color and be light yellow;
4) the spice system of drying in the air: by being poured on stainless steel chopping board after the shelled peanut de-oiling after fried, admix while hot edible salt, then airing on stainless steel chopping board;
5) sorting: the shelled peanut after drying is carried out to artificial separation, and the rice of damaging by worms, band micromicron, magazine etc. are selected clean;
6) packing: packing personnel pack according to the specification of produced shelled peanut;
7) check: packaged shelled peanut is tested, stick on after the assay was approved the quality certification.
In described step 1), after peeling machine is adjusted, the belt leather rate of shelled peanut will be controlled in 5%.
In step 3), carry out the detection of acid value and peroxide value every day to oil, control oily acid value≤2.5mgKOH/g, peroxide value≤0.2g/100g, when acid value or peroxide value being detected and surpass These parameters, should be immediately thorough renew oil more.
In step 3), shelled peanut and oily ratio are 1:13.5～14.5.
The invention has the beneficial effects as follows:
The shelled peanut that the method is produced is clean, sanitary, crisp moderate, does not stick with paste, and mouthfeel is good, does not add any food additives, and suitable serialization, large-scale production.
(4) specific embodiment
Embodiment mono-, this processing technology of cultivating peanut, adopt following steps:
1) soak decortication: shelled peanut is soaked to 3-5 minute in the water of 87-93 ℃, pour in peeling machine and peel, belt leather rate is controlled in 5%;
2) select: the shelled peanut after decortication is poured on stainless steel chopping board, manually selects a band micromicron de-skin again, the shelled peanut that simultaneously will go mouldy, the rice of damaging by worms pick out;
3) fried: to 243kg vegetable oil in oil cauldron, oil temperature to be heated to 165 ± 3 ℃, to pour 18kg shelled peanut in deep fat frying 7-9 minute, explode to shelled peanut color and be light yellow; The fresh oil of should annotating at any time when oil mass is few in frying process; In addition, carry out the detection of acid value and peroxide value every day to oil, control oily acid value≤2.5mgKOH/g, peroxide value≤0.2g/100g, when acid value or peroxide value being detected and surpass These parameters, should be immediately thorough renew oil more.
4) the spice system of drying in the air: by being poured on stainless steel chopping board after the shelled peanut de-oiling after fried, admix while hot edible salt, then airing on stainless steel chopping board;
5) sorting: the shelled peanut after drying is carried out to artificial separation, and the rice of damaging by worms, band micromicron, magazine etc. are selected clean;
6) packing: packing personnel pack according to the specification of produced shelled peanut;
7) check: packaged shelled peanut is tested, stick on after the assay was approved the quality certification.
Embodiment bis-, in the present embodiment, plant oil mass is 252kg, all the other are with embodiment mono-.
Embodiment tri-, in the present embodiment, plant oil mass is 261kg, all the other are with embodiment mono-.
Except technical characterictic described in description, all the other technical characterictics are those skilled in the art's known technology.
Claims (4)
1. a peanut processing technique, is characterized in that: adopt following steps:
1) soak decortication: shelled peanut is soaked to 3-5 minute in the water of 87-93 ℃, pour in peeling machine and peel;
2) select: the shelled peanut after decortication is poured on stainless steel chopping board, manually selects a band micromicron de-skin again, the shelled peanut that simultaneously will go mouldy, the rice of damaging by worms pick out;
3) fried: oil temperature to be heated to 165 ± 3 ℃, to pour shelled peanut in deep fat frying 7-9 minute, explode to shelled peanut color and be light yellow;
4) the spice system of drying in the air: by being poured on stainless steel chopping board after the shelled peanut de-oiling after fried, admix while hot edible salt, then airing on stainless steel chopping board;
5) sorting: the shelled peanut after drying is carried out to artificial separation, and the rice of damaging by worms, band micromicron, magazine etc. are selected clean;
6) packing: packing personnel pack according to the specification of produced shelled peanut;
7) check: packaged shelled peanut is tested, stick on after the assay was approved the quality certification.
2. peanut processing technique according to claim 1, is characterized in that, in described step 1), after peeling machine is adjusted, the belt leather rate of shelled peanut will be controlled in 5%.
3. peanut processing technique according to claim 1 and 2, it is characterized in that, in step 3), every day oil is carried out the detection of acid value and peroxide value, control oily acid value≤2.5mgKOH/g, peroxide value≤0.2g/100g, when acid value or peroxide value being detected and surpass These parameters, should be immediately thorough renew oil more.
4. peanut processing technique according to claim 3, is characterized in that, in step 3), shelled peanut and oily ratio are 1:13.5～14.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310456309.7A CN103504375A (en) | 2013-09-30 | 2013-09-30 | Peanut processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310456309.7A CN103504375A (en) | 2013-09-30 | 2013-09-30 | Peanut processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103504375A true CN103504375A (en) | 2014-01-15 |
Family
ID=49888231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310456309.7A Pending CN103504375A (en) | 2013-09-30 | 2013-09-30 | Peanut processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103504375A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932287A (en) * | 2014-05-12 | 2014-07-23 | 乳山市金果花生制品有限公司 | Method for preparing smoked peanuts |
| CN104187883A (en) * | 2014-07-22 | 2014-12-10 | 泗水慧丰花生食品有限公司 | A peanut can |
| CN104382118A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Processing method of flavor black peanut |
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86101174A (en) * | 1986-02-22 | 1987-09-09 | 皇冠交易株式会社 | A kind of method of producing fried seasoning peanut |
| CN1192868A (en) * | 1997-03-06 | 1998-09-16 | 刘芳友 | Technology for making golden fried peanut |
| CN103284232A (en) * | 2012-02-28 | 2013-09-11 | 巢湖市天华园林有限公司 | Manufacturing method of fried peanuts |
-
2013
- 2013-09-30 CN CN201310456309.7A patent/CN103504375A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86101174A (en) * | 1986-02-22 | 1987-09-09 | 皇冠交易株式会社 | A kind of method of producing fried seasoning peanut |
| CN1192868A (en) * | 1997-03-06 | 1998-09-16 | 刘芳友 | Technology for making golden fried peanut |
| CN103284232A (en) * | 2012-02-28 | 2013-09-11 | 巢湖市天华园林有限公司 | Manufacturing method of fried peanuts |
Non-Patent Citations (2)
| Title |
|---|
| 盛桂文等: "油炸花生生产线", 《山东农机化》, no. 04, 31 December 1994 (1994-12-31), pages 22 * |
| 赵建城等: "新型油炸花生米生产工艺和设备", 《中国农业机械学会2008年学术年会论文集》, 31 December 2008 (2008-12-31), pages 1019 - 1021 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932287A (en) * | 2014-05-12 | 2014-07-23 | 乳山市金果花生制品有限公司 | Method for preparing smoked peanuts |
| CN103932287B (en) * | 2014-05-12 | 2015-10-21 | 乳山市金果花生制品有限公司 | The preparation method of sootiness peanut |
| CN104187883A (en) * | 2014-07-22 | 2014-12-10 | 泗水慧丰花生食品有限公司 | A peanut can |
| CN104382118A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Processing method of flavor black peanut |
| 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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| C06 | Publication | ||
| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140115 |