CN103653065A - 一种麻辣味油炸花生仁的生产方法 - Google Patents
一种麻辣味油炸花生仁的生产方法 Download PDFInfo
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 62
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 61
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 59
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 241001553178 Arachis glabrata Species 0.000 title abstract 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 6
- 235000019654 spicy taste Nutrition 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000003276 Apios tuberosa Nutrition 0.000 claims description 2
- 235000010744 Arachis villosulicarpa Nutrition 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000012456 homogeneous solution Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000002417 nutraceutical Substances 0.000 description 2
- 235000021436 nutraceutical agent Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种麻辣味油炸花生仁的生产方法,属于食品精加工技术领域,其工艺流程是:“精选花生仁→熬制调味溶液→花生浸泡→沥水→晾晒→油炸→沥油→冷却→真空包装”,具体生产步骤如下:⑴花生精选;⑵熬制调味溶液;⑶花生浸泡;⑷沥水;⑸晾晒;⑹油炸;⑺沥油;⑻冷却;⑼真空包装。利用该方法生产出的麻辣味油炸花生仁产品,不仅调味均匀,口感可以因人而异,而且由于在调味溶液中浸泡,可以的抑制微生物的生长繁殖,延长了产品的保质期。
Description
技术领域
本发明涉及到一种麻辣味油炸花生仁的生产方法,属于食品精加工技术领域。
背景技术
花生含有丰富的营养成分,国外曾有“绿色牛奶”“第一营养食品”之称,在我国一些地区又被称作“长生果”,具有较高的食用和医用价值。它长于滋养补益,有助于延年益寿,并且和黄豆一样被誉为“植物肉”、“素中之荤”。花生的营养价值比粮食类高,可与鸡蛋、牛奶、肉类等一些动物性食物媲美。它含有大量的蛋白质和脂肪,特别是不饱和脂肪酸的含量很高,很适宜制造各种营养食品。
油炸花生仁系指花生仁经脱皮后使用植物油炸制,加拌适量调味料调味后而制成的便捷、高营养副食品。油炸食品口感酥脆、香味浓郁、含水量低,容易保存,深受人们的喜爱,而油炸花生仁更是人们非常喜爱的一种的常食食品。
当前油炸花生仁产品口味单一,多为无味或者先油炸后调味制成的产品,这样的调味方式使得产品调味不均匀,影响产品的口感;而且产品的保质期不长,制约了花生油炸类食品的发展。
发明内容
本发明是提供一种调味均匀,且保质期较长的麻辣味油炸花生仁制品的生产方法,其工艺流程是:“精选花生仁→熬制调味溶液→花生浸泡→沥水→晾晒→油炸→沥油→冷却→真空包装”,具体生产步骤如下:
⑴花生精选:将脱去红衣的乳白花生进行拣选,剔除其中的碎屑和半粒,保留大小一致整粒花生仁;
⑵熬制调味溶液:称取红油0.5~2kg,花椒粉0.1~0.3kg,酱油0.2~0.5kg,精盐0.2~0.5kg,味精0.1~0.3kg,白糖0.2~0.5kg,料酒0.3~1kg,姜末0.1~0.3kg,小麻油0.1~0.3kg,开水5~15kg,蒜泥0.2~1kg,五香粉0.1~0.3kg,搅拌均匀;
⑶花生浸泡:将拣选后的花生放入配制好的水溶液中浸泡,水温60~100℃,浸泡时间4~10h;
⑷沥水:将浸泡后的花生放入晾干筐中自然沥水,沥水时间5~20min;
⑸晾晒:沥水后的花生放入室温20℃左右的环境中晾晒,晾晒时间40~100min;
⑹油炸:将晾晒后的花生送入油炸锅中油炸,油温130~200℃,油炸时间4~10min;
⑺沥油:出锅后的花生仁进入沥油机中沥油,除去花生仁表面多余的油,沥油时间5~20s;
⑻冷却:油炸花生仁在传送带上强制冷却,冷却至花生仁温度不超过40℃;
⑼真空包装:冷却后的花生仁产品进行真空包装后,即得成品。
利用该方法生产出的麻辣味油炸花生仁产品,不仅调味均匀,口感可以因人而异,而且由于在调味溶液中浸泡,可以的抑制微生物的生长繁殖,延长了产品的保质期。
具体实施方式
实施例1:
精选脱红衣花生仁15kg;称取红油1kg,花椒粉0.2kg,酱油0,3kg,精盐30克,味精0.2kg,白糖0.3kg,料酒0.5kg,姜末0.2kg,小麻油0.15kg,开水10kg调制成均匀溶液,将花生放入其中,水温不低于80℃,浸泡8h;然后取出放入晾干筐中沥水,沥水10min;放在室温20℃的环境中晾晒80min;晾晒完成后将花生送入油炸锅中油炸,油温180℃,油炸时间4min;出锅后的油炸花生仁进入沥油机内沥油,沥油时间10s;之后油炸花生仁在传送带上强制冷却,冷却至花生仁温度不超过40℃;再经真空包装后,即得麻辣味油炸花生仁成品。该产品味重,口感麻辣、咸鲜、略带回甜。
实施例2:
精选脱红衣花生仁15kg,称取红油0.1kg,酱油0.5kg,味精0.2kg,白糖0.3kg,料酒0.75,蒜泥0.5,精盐0.2,姜末0.2,五香粉0.15kg,开水10kg调制成均匀溶液,将花生放入其中,水温不低于80℃,浸泡8h;然后取出放入晾干筐中沥水,沥水10min;放在室温20℃的环境中晾晒80min;,晾晒完成后将花生送入油炸锅中油炸,油温160℃,油炸时间5min;出锅后的油炸花生仁进入沥油机内沥油,沥油时间10s;之后油炸花生仁在传送带上强制冷却,冷却至花生仁温度不超过40℃;再经真空包装后,即得咸味油炸花生仁成品。该产品以咸鲜香辣味为主,红油味较重,略带回甜。
Claims (1)
1.一种麻辣味油炸花生仁的生产方法,其工艺流程是:“精选花生仁→熬制调味溶液→花生浸泡→沥水→晾晒→油炸→沥油→冷却→真空包装”,具体生产步骤如下:
⑴花生精选:将脱去红衣的乳白花生进行拣选,剔除其中的碎屑和半粒,保留大小一致整粒花生仁;
⑵熬制调味溶液:称取红油0.5~2kg,花椒粉0.1~0.3kg,酱油0.2~0.5kg,精盐0.2~0.5kg,味精0.1~0.3kg,白糖0.2~0.5kg,料酒0.3~1kg,姜末0.1~0.3kg,小麻油0.1~0.3kg,开水5~15kg,蒜泥0.2~1kg,五香粉0.1~0.3kg,搅拌均匀;
⑶花生浸泡:将拣选后的花生放入配制好的水溶液中浸泡,水温60~100℃,浸泡时间4~10h;
⑷沥水:将浸泡后的花生放入晾干筐中自然沥水,沥水时间5~20min;
⑸晾晒:沥水后的花生放入室温20℃左右的环境中晾晒,晾晒时间40~100min;
⑹油炸:将晾晒后的花生送入油炸锅中油炸,油温130~200℃,油炸时间4~10min;
⑺沥油:出锅后的花生仁进入沥油机中沥油,除去花生仁表面多余的油,沥油时间5~20s;
⑻冷却:油炸花生仁在传送带上强制冷却,冷却至花生仁温度不超过40℃;
⑼真空包装:冷却后的花生仁产品进行真空包装后,即得成品。
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104187883A (zh) * | 2014-07-22 | 2014-12-10 | 泗水慧丰花生食品有限公司 | 花生罐头 |
CN104585800A (zh) * | 2014-12-16 | 2015-05-06 | 孙德善 | 一种香辛咸味风味花生及其制备方法 |
CN105285868A (zh) * | 2015-11-12 | 2016-02-03 | 仲景大厨房股份有限公司 | 一种风味花生的制备方法 |
CN106107841A (zh) * | 2016-06-23 | 2016-11-16 | 青岛宝泉花生制品有限公司 | 一种麻辣花生加工工艺 |
CN106539044A (zh) * | 2016-11-25 | 2017-03-29 | 贵州旭阳食品(集团)有限公司 | 一种油炸花生米的制备工艺 |
CN114073304A (zh) * | 2020-08-17 | 2022-02-22 | 烟台欣和企业食品有限公司 | 麻辣味花生制品及其制备方法 |
-
2012
- 2012-09-12 CN CN201210334681.6A patent/CN103653065A/zh active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104187883A (zh) * | 2014-07-22 | 2014-12-10 | 泗水慧丰花生食品有限公司 | 花生罐头 |
CN104585800A (zh) * | 2014-12-16 | 2015-05-06 | 孙德善 | 一种香辛咸味风味花生及其制备方法 |
CN105285868A (zh) * | 2015-11-12 | 2016-02-03 | 仲景大厨房股份有限公司 | 一种风味花生的制备方法 |
CN106107841A (zh) * | 2016-06-23 | 2016-11-16 | 青岛宝泉花生制品有限公司 | 一种麻辣花生加工工艺 |
CN106539044A (zh) * | 2016-11-25 | 2017-03-29 | 贵州旭阳食品(集团)有限公司 | 一种油炸花生米的制备工艺 |
CN114073304A (zh) * | 2020-08-17 | 2022-02-22 | 烟台欣和企业食品有限公司 | 麻辣味花生制品及其制备方法 |
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