CN103783580A - Method for processing tea-peanut fruits - Google Patents
Method for processing tea-peanut fruits Download PDFInfo
- Publication number
- CN103783580A CN103783580A CN201310486749.7A CN201310486749A CN103783580A CN 103783580 A CN103783580 A CN 103783580A CN 201310486749 A CN201310486749 A CN 201310486749A CN 103783580 A CN103783580 A CN 103783580A
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- CN
- China
- Prior art keywords
- peanut
- tea
- soaked
- processing method
- spread
- 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.)
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a method for processing tea-peanut fruits. The method comprises the steps of boiling peanuts in tea water, drying the peanuts and then coating the outer surfaces of peanut shells with tea leaf powder. Therefore, the peanuts have flavors such as tea fragrance and tea color, and the peculiar smell of the peanuts can be effectively prevented.
Description
Technical field
The present invention relates to a kind of peanut processing method, more specifically say the processing method of a kind of peanut soaked in tea water fruit.
Background technology
The peanut of selling in the market processes by following steps: take the peanut through screening as raw material, by its boiling, in digestion process, according to people's taste, add corresponding auxiliary material, thereby form the peanut food of various local flavors.But this peanut food, the shelf-life is short, easily produces peculiar smell.On Vehicles Collected from Market, also sell a kind of peanut food of spreading loess that is coated with at peanut shell; its processing method is after peanut is carried out to boiling; be coated with and spread loess on peanut shell surface; then dry processing; like this; can make tasty peanut keep local flavor, can make again peanut add layer protective layer, extend the difficult peculiar smell that produces of shelf-life.But, owing to containing various trace elements in loess, wherein also contain harmful element, in addition, the trace element difference again that the loess of different regions is contained, again due to, in loess, also contain the bacterium that is difficult for killing, so, when edible, more unhygienic, easily affect the healthy of people.
Summary of the invention
The object of the present invention is to provide a kind of new local flavor, and can the long period keep peanut local flavor, be difficult for the processing method of the peanut soaked in tea water fruit that produces peculiar smell.
In order to achieve the above object, the technical scheme that the present invention takes is:
A processing method for peanut soaked in tea water fruit, specifically comprises the following steps:
(1) take the peanut through screening as raw material, dropped in the tea of 100 ℃ boiling 8 to 12 minutes, add salt simultaneously, salinity is 5% of peanut, and tea is advisable just to flood peanut, then peanut is dropped in tea and soaks 8 to 12 minutes, pick up again, drain;
(2) peanut after draining is dried, make shelled peanut and peanut shell produce loosening gap;
(3) painting of the surface of the peanut shell after oven dry is spread dark brown;
(4) peanut of painting being spread after dark brown is dried.
In step of the present invention (3), said dark brown raw material is tealeaves, and tealeaves is through being ground into 250 order to 300 object powders, and after stirring through adding water, spreads upon on peanut shell surface.
In step of the present invention (4), said oven dry is warm fire drying, makes the moisture on peanut shell surface reach 8-12%.
The invention has the beneficial effects as follows: first peanut is placed in to tea, soak and hot digestion, make peanut be full of tea smell, again due to, coat on peanut shell surface by tealeaves through pulverizing the powder that forms, make the tea perfume (or spice) of peanut denseer, more effectively intercepted contacting of peanut and air, be difficult for producing peculiar smell, be conducive to again shell texture raw simultaneously.
The specific embodiment
Embodiment 1:
Get spring 30kg, boil rear input 5kg green tea.After 10 minutes, 50kg peanut is placed in to tea and continues heating 10 minutes, then, peanut is dropped in tea and soaked 10 minutes, pick up again, drain, and dry, at this moment, to pulverize and through the stirring that adds water of the garbled tea leaf powder of 300 order, spread upon peanut shell appearance, then dry, make the smear layer moisture content on peanut shell reach 10%.
Embodiment 2:
Get spring 30kg, boil rear input 5kg black tea.After 10 minutes, 50kg peanut is placed in to tea and continues heating 10 minutes, then, peanut is dropped in tea and soaked 10 minutes, pick up again, drain, and dry, at this moment, to pulverize and through the stirring that adds water of the garbled tea leaf powder of 300 order, spread upon peanut shell appearance, then dry, make the smear layer moisture content on peanut shell reach 10%.
Claims (3)
1. a processing method for peanut soaked in tea water fruit, specifically comprises the following steps:
(1) take the peanut through screening as raw material, dropped in the tea of 100 ℃ boiling 8 to 12 minutes, add salt simultaneously, salinity is 5% of peanut, and tea is advisable just to flood peanut, then peanut is dropped in tea and soaks 8 to 12 minutes, pick up again, drain;
(2) peanut after draining is dried, make shelled peanut and peanut shell produce loosening gap;
(3) painting of the surface of the peanut shell after oven dry is spread dark brown;
(4) peanut of painting being spread after dark brown is dried.
2. the processing method of peanut soaked in tea water fruit according to claim 1, it is characterized in that: in described step (3), said dark brown raw material is tealeaves, tealeaves is through being ground into 250 order to 300 object powders, and after stirring through adding water, spread upon on peanut shell surface.
3. the processing method of peanut soaked in tea water fruit according to claim 1, is characterized in that: in described step (4), said oven dry is warm fire drying, makes the moisture on peanut shell surface reach 8-12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310486749.7A CN103783580A (en) | 2013-10-17 | 2013-10-17 | Method for processing tea-peanut fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310486749.7A CN103783580A (en) | 2013-10-17 | 2013-10-17 | Method for processing tea-peanut fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783580A true CN103783580A (en) | 2014-05-14 |
Family
ID=50659966
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310486749.7A Pending CN103783580A (en) | 2013-10-17 | 2013-10-17 | Method for processing tea-peanut fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783580A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041866A (en) * | 2014-06-10 | 2014-09-17 | 钟书明 | Method for manufacturing boiled peanuts |
| CN105831678A (en) * | 2016-05-06 | 2016-08-10 | 李惠娟 | Healthcare boiled peanuts |
| CN107183644A (en) * | 2017-04-20 | 2017-09-22 | 广西柳州中嘉知识产权服务有限公司 | The processing method of walnut |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602750A (en) * | 2004-08-13 | 2005-04-06 | 陈伦标 | Salted crisp peanut processing method soaked in tea water |
| CN102429264A (en) * | 2011-11-01 | 2012-05-02 | 湖南亚林食品有限公司 | Method for making dried salted peanut |
| KR101469646B1 (en) * | 2014-02-11 | 2014-12-05 | 농업회사법인(주)장수채 | Peanut sprout tea and the manufacturing method thereof |
-
2013
- 2013-10-17 CN CN201310486749.7A patent/CN103783580A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602750A (en) * | 2004-08-13 | 2005-04-06 | 陈伦标 | Salted crisp peanut processing method soaked in tea water |
| CN102429264A (en) * | 2011-11-01 | 2012-05-02 | 湖南亚林食品有限公司 | Method for making dried salted peanut |
| KR101469646B1 (en) * | 2014-02-11 | 2014-12-05 | 농업회사법인(주)장수채 | Peanut sprout tea and the manufacturing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041866A (en) * | 2014-06-10 | 2014-09-17 | 钟书明 | Method for manufacturing boiled peanuts |
| CN105831678A (en) * | 2016-05-06 | 2016-08-10 | 李惠娟 | Healthcare boiled peanuts |
| CN107183644A (en) * | 2017-04-20 | 2017-09-22 | 广西柳州中嘉知识产权服务有限公司 | The processing method of walnut |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |