CN103829278A - Production method of spicy and hot salangid peanuts - Google Patents
Production method of spicy and hot salangid peanuts Download PDFInfo
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- CN103829278A CN103829278A CN201410093353.0A CN201410093353A CN103829278A CN 103829278 A CN103829278 A CN 103829278A CN 201410093353 A CN201410093353 A CN 201410093353A CN 103829278 A CN103829278 A CN 103829278A
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
The invention provides a production method of spicy and hot salangid peanuts. The production method comprises the following steps: 1. salting and curing salangid, namely uniformly mixing a yeast extract, a mixed salting material and water, adding the salangid, salting at normal temperature for 1-1.5 hours, drying and curing at 60-65 DEG C for 1-1.5 hours, and drying and curing at 80-85 DEG C for 1-1.5 hours; 2. frying zanthoxylum bungeanum maxim and chili at low temperature; 3. shelling and curing peanuts, namely salting the shelled peanuts and frying; and 4. stirring, namely uniformly mixing the salted and cured salangid, the fried chili, the fried zanthoxylum bungeanum maxim, the fried peanuts, salt and monosodium glutamate in a stirring pot. The spicy and hot salangid peanuts produced by the method provided by the invention are rich in nutrition, crisp in texture, good in mouth feel and outstanding in spicy and delicious flavor, have good sensory effects of visual sensation and taste sensation, and are good in color, aroma and taste.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of production method of spicy silverfish peanut.
Background technology
Silverfish have moisten the lung and relieve the cough, kind tonifying spleen and stomach, should lung, effect of Li Shui, can control weakness of the spleen and the stomach, cough due to deficiency of the lung, all diseases of consumptive disease.Silverfish is the fish that are rich in calcareous, high protein, low fat food, substantially there is no large fishbone, and suitable child is edible.According to modern nutriology analysis, silverfish is nutritious, has the feature of high protein, low fat, and thinks that silverfish does not remove fin, bone, belongs to " globality food ", and nutrition is complete, is beneficial to human body and promotes immunologic function and longevity.Every hectogram silverfish can be supplied with 407 kilocalories of heats, is almost 5～6 times of common food fish; Its calcium content, up to 761 milligrams, is the hat of group fish.Silverfish is outstanding suitablely to have a delicate constitution, subalimentation, indigestion person, hyperlipidemia patient, weakness of the spleen and the stomach person, have the disease such as cough due to deficiency of the lung, consumptive disease person edible.
But silverfish in the market is mainly cooked as main taking silverfish custard, Salangid paste or family, and quality is not crisp, and mouthfeel is poor, spicy fresh Flavor is not outstanding yet, therefore needs to provide a kind of method for producing of new silverfish typical local food.
Summary of the invention
The production method that the object of the invention is to overcome the defect of above-mentioned prior art existence and provide a kind of spicy silverfish peanut, spicy silverfish peanut provided by the invention is not only nutritious, and quality is crisp, mouthfeel is good, spicy fresh Flavor is outstanding, there is the good sensory effects such as vision and the sense of taste, look good, smell good and taste good.
Object of the present invention is achieved through the following technical solutions, and a kind of production method of spicy silverfish peanut, comprises the following steps:
Step 1, the pickling and slaking of silverfish:
Yeast extract 3.6～4.0 weight portions, mixing cure 4～5 weight portions, water 100～110 weight portions are added to silverfish 9～11 weight portions after mixing, first pickle at normal temperatures 1～1.5h, then put into 60～65 DEG C and dry slaking 1～1.5h, then put into 80～85 DEG C and dry slaking 1～1.5h;
Step 2, the low-temperature frying of Chinese prickly ash and capsicum:
By 0.3～0.5 weight portion Chinese prickly ash and 1.2～1.6 weight portion capsicums low-temperature frying 4～5min at 90～100 DEG C that is cut into silk;
Step 3, the decortication of peanut and slaking:
(1) peanut decortication: the band skin peanuts of 100～110 weight portions is toasted after 1～1.5h at 100～105 DEG C, then peel through dry method peeling machine;
(2) peanut is pickled: the peanut after described decortication is placed in 2～3 weight portion mixing cures and pickles 30～40 min;
(3) fried: the peanut after pickling is carried out in the deep fryer of 140～145 DEG C fried, the fried time is 5～6min;
Step 4, spice: by described pickle with slaking after silverfish, described capsicum after fried, described Chinese prickly ash after fried, described peanut, salt and monosodium glutamate after fried be placed on and in spice pot, carry out spice and mix.
Preferably, described mixing cure obtains by following steps: the material bag being made up of Chinese prickly ash 100～120g, anistree 16～20g, little fennel 12～15g and Radix Glycyrrhizae 10～15g and water 5～10 weight portions are placed on to boiling in jacketed pan and are condensed into 2～2.5 weight portion material water, filter, and then described material bag and 5～10 weight parts waters are placed on to boiling in jacketed pan are condensed into 2～2.5 weight portion material water, again filter, the material hydration that twice filtration obtained also, then add salt 0.3～0.5 weight portion, obtain and mix cure.
Preferably, in step 4, when spice, the consumption of each component is: described in pickle with slaking after silverfish 9～10 weight portions, described capsicum 1.2～1.6 weight portions after fried, described Chinese prickly ash 0.3～0.5 weight portion after fried, described peanut 90～100 weight portions, salt 0.8～1 weight portion and monosodium glutamate 0.8～1 weight portion after fried.
Compared with prior art, the present invention has following beneficial effect:
(1) the present invention first pickles raw meat through mixing cure by silverfish, then through the oven dry slaking of 60 DEG C and 80 DEG C two kinds of temperature, ripening at low temperature can effectively keep the nutritional labeling of silverfish, ensures the crisp degree of final products simultaneously;
(2) the present invention is by the low-temperature frying of capsicum and Chinese prickly ash, reduce the moisture in capsicum and Chinese prickly ash, produce special Chinese prickly ash and capsicum local flavor, improve the fragrance of Chinese prickly ash and capsicum, when temperature is low, Chinese prickly ash and capsicum cannot form and give out fragrance, when temperature is high, Chinese prickly ash and capsicum color and luster deepen, and affect the sensory effects such as vision and the sense of taste;
(3) the present invention first pickles the peanut after decortication through mixing cure, and then carries out friedly, and quality is crisp, and mouthfeel is good.
Therefore, the present invention is by the silverfishes of feature such as high calcium, high protein, low fat and the peanut of high fatty acid the combine high protein of making, nutritious instant leisure based food, not only have advantages of that quality is crisp, mouthfeel good, spicy fresh Flavor is outstanding, also there is the good sensory effects such as vision and the sense of taste, look good, smell good and taste good simultaneously.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.Following examples will contribute to those skilled in the art further to understand the present invention, but not limit in any form the present invention.It should be pointed out that to those skilled in the art, without departing from the inventive concept of the premise, can also make some distortion and improvement.These all belong to protection scope of the present invention.
embodiment 1
The present embodiment relates to a kind of production method of spicy silverfish peanut, comprises the following steps:
Step 1, preparation mixes cure:
The material bag being made up of Chinese prickly ash 100g, anistree 18g, little fennel 15g and Radix Glycyrrhizae 10g and water 7.5kg are placed on to boiling in jacketed pan and are condensed into 2.5kg material water, filter, and then described material bag and 5kg water are placed on to boiling in jacketed pan are condensed into 2.2kg material water, again filter, the material hydration that twice filtration obtained also, then add salt 0.5kg, obtain and mix cure;
Step 2, the pickling and slaking of silverfish:
By yeast extract 3.6kg, mix cure 4.5kg, water 110kg and after mixing, add silverfish 9kg, first pickle at normal temperatures 1.25h, then put into 65 DEG C and dry slaking 1h, then put into 82.5 DEG C and dry slaking 1.5h; Ripening at low temperature can effectively keep the nutritional labeling of silverfish, ensures its crisp degree simultaneously;
Step 3, the low-temperature frying of Chinese prickly ash and capsicum:
By 0.3kg Chinese prickly ash and the 1.4kg capsicum low-temperature frying 4min at 100 DEG C that is cut into silk, Chinese prickly ash is selected Hanyuan County, sichuan Province pericarpium zanthoxyli schinifolii, and capsicum is selected from Hunan and produces capsicum, excessively oily through low temperature, to reduce the moisture in capsicum and Chinese prickly ash, produce special Chinese prickly ash and capsicum local flavor, improve the fragrance of Chinese prickly ash and capsicum, when temperature is low, Chinese prickly ash and capsicum cannot form and give out fragrance, when temperature is high, Chinese prickly ash and capsicum color and luster deepen, and affect the sensory effects such as vision and the sense of taste;
Step 4, the decortication of peanut and slaking:
(1) peanut decortication: the band skin peanuts of 110kg is toasted after 1.25h at 100 DEG C, then peel through dry method peeling machine;
(2) peanut is pickled: the peanut after decortication is placed in 3kg mixing cure and pickles 30min;
(3) fried: the peanut after pickling is carried out in the deep fryer of 142 DEG C fried, the fried time is 6min;
Step 5, spice: by pickle with slaking after silverfish 9kg, capsicum 1.4kg after fried, Chinese prickly ash 0.5kg after fried, peanut 90kg, salt 0.9kg after fried and monosodium glutamate 1kg be placed on and in spice pot, carry out spice and mix;
Step 6, nitrogen-filled packaging.
The spicy silverfish peanut quality that the present embodiment obtains is crisp, and mouthfeel is good, and spicy fresh Flavor is outstanding, has the good sensory effects such as vision and the sense of taste, looks good, smell good and taste good.
embodiment 2
The present embodiment relates to a kind of production method of spicy silverfish peanut, comprises the following steps:
Step 1, preparation mixes cure:
The material bag being made up of Chinese prickly ash 110g, anistree 20g, little fennel 12g and Radix Glycyrrhizae 12.5g and water 10kg are placed on to boiling in jacketed pan and are condensed into 2kg material water, filter, and then described material bag and 7.5kg water are placed on to boiling in jacketed pan are condensed into 2.5kg material water, again filter, the material hydration that twice filtration obtained also, then add salt 0.3kg, obtain and mix cure;
Step 2, the pickling and slaking of silverfish:
By yeast extract 3.8kg, mix cure 5kg, water 100kg and after mixing, add silverfish 10kg, first pickle at normal temperatures 1.5h, then put into 60 DEG C and dry slaking 1.25h, then put into 85 DEG C and dry slaking 1.25h; Ripening at low temperature can effectively keep the nutritional labeling of silverfish, ensures its crisp degree simultaneously;
Step 3, the low-temperature frying of Chinese prickly ash and capsicum:
By 0.4kg Chinese prickly ash and the 1.6kg capsicum low-temperature frying 4.5min at 90 DEG C that is cut into silk, Chinese prickly ash is selected Hanyuan County, sichuan Province pericarpium zanthoxyli schinifolii, and capsicum is selected from Hunan and produces capsicum, excessively oily through low temperature, to reduce the moisture in capsicum and Chinese prickly ash, produce special Chinese prickly ash and capsicum local flavor, improve the fragrance of Chinese prickly ash and capsicum, when temperature is low, Chinese prickly ash and capsicum cannot form and give out fragrance, when temperature is high, Chinese prickly ash and capsicum color and luster deepen, and affect the sensory effects such as vision and the sense of taste;
Step 4, the decortication of peanut and slaking:
(1) peanut decortication: the band skin peanuts of 100kg is toasted after 1.5h at 102.5 DEG C, then peel through dry method peeling machine;
(2) peanut is pickled: the peanut after decortication is placed in 2kg mixing cure and pickles 35 min;
(3) fried: the peanut after pickling is carried out in the deep fryer of 145 DEG C fried, the fried time is 5min;
Step 5, spice: by pickle with slaking after silverfish 9.5kg, capsicum 1.6kg after fried, Chinese prickly ash 0.3kg after fried, peanut 95kg, salt 1kg after fried and monosodium glutamate 0.8kg be placed on and in spice pot, carry out spice and mix;
Step 6, nitrogen-filled packaging.
The spicy silverfish peanut quality that the present embodiment obtains is crisp, and mouthfeel is good, and spicy fresh Flavor is outstanding, has the good sensory effects such as vision and the sense of taste, looks good, smell good and taste good.
embodiment 3
The present embodiment relates to a kind of production method of spicy silverfish peanut, comprises the following steps:
Step 1, preparation mixes cure:
The material bag being made up of Chinese prickly ash 120g, anistree 16g, little fennel 13.5g and Radix Glycyrrhizae 15g and water 5kg are placed on to boiling in jacketed pan and are condensed into 2.2kg material water, filter, and then described material bag and 10kg water are placed on to boiling in jacketed pan are condensed into 2kg material water, again filter, the material hydration that twice filtration obtained also, then add salt 0.4kg, obtain and mix cure;
Step 2, the pickling and slaking of silverfish:
By yeast extract 4.0kg, mix cure 4kg, water 105kg and after mixing, add silverfish 11kg, first pickle at normal temperatures 1h, then put into 62.5 DEG C and dry slaking 1.5h, then put into 80 DEG C and dry slaking 1h; Ripening at low temperature can effectively keep the nutritional labeling of silverfish, ensures its crisp degree simultaneously;
Step 3, the low-temperature frying of Chinese prickly ash and capsicum:
By 0.5kg Chinese prickly ash and the 1.2kg capsicum low-temperature frying 5min at 95 DEG C that is cut into silk, Chinese prickly ash is selected Hanyuan County, sichuan Province pericarpium zanthoxyli schinifolii, and capsicum is selected from Hunan and produces capsicum, excessively oily through low temperature, to reduce the moisture in capsicum and Chinese prickly ash, produce special Chinese prickly ash and capsicum local flavor, improve the fragrance of Chinese prickly ash and capsicum, when temperature is low, Chinese prickly ash and capsicum cannot form and give out fragrance, when temperature is high, Chinese prickly ash and capsicum color and luster deepen, and affect the sensory effects such as vision and the sense of taste;
Step 4, the decortication of peanut and slaking:
(1) peanut decortication: the band skin peanuts of 105kg is toasted after 1h at 105 DEG C, then peel through dry method peeling machine;
(2) peanut is pickled: the peanut after decortication is placed in 2.5kg mixing cure and pickles 40 min;
(3) fried: the peanut after pickling is carried out in the deep fryer of 140 DEG C fried, the fried time is 5.5min;
Step 5, spice: by pickle with slaking after silverfish 10kg, capsicum 1.2kg after fried, Chinese prickly ash 0.4kg after fried, peanut 100kg, salt 0.8kg after fried and monosodium glutamate 0.9kg be placed on and in spice pot, carry out spice and mix;
Step 6, nitrogen-filled packaging.
The spicy silverfish peanut quality that the present embodiment obtains is crisp, and mouthfeel is good, and spicy fresh Flavor is outstanding, has the good sensory effects such as vision and the sense of taste, looks good, smell good and taste good.
Above specific embodiments of the invention are described.It will be appreciated that, the present invention is not limited to above-mentioned specific implementations, and those skilled in the art can make various distortion or amendment within the scope of the claims, and this does not affect flesh and blood of the present invention.
Claims (3)
1. a production method for spicy silverfish peanut, is characterized in that, comprises the following steps:
Step 1, the pickling and slaking of silverfish:
Yeast extract 3.6～4.0 weight portions, mixing cure 4～5 weight portions, water 100～110 weight portions are added to silverfish 9～11 weight portions after mixing, first pickle at normal temperatures 1～1.5h, then put into 60～65 DEG C and dry slaking 1～1.5h, then put into 80～85 DEG C and dry slaking 1～1.5h;
Step 2, the low-temperature frying of Chinese prickly ash and capsicum:
By 0.3～0.5 weight portion Chinese prickly ash and 1.2～1.6 weight portion capsicums low-temperature frying 4～5min at 90～100 DEG C that is cut into silk;
Step 3, the decortication of peanut and slaking:
(1) peanut decortication: the band skin peanuts of 100～110 weight portions is toasted after 1～1.5h at 100～105 DEG C, then peel through dry method peeling machine;
(2) peanut is pickled: the peanut after described decortication is placed in 2～3 weight portion mixing cures and pickles 30～40 min;
(3) fried: the peanut after pickling is carried out in the deep fryer of 140～145 DEG C fried, the fried time is 5～6min;
Step 4, spice: by described pickle with slaking after silverfish, described capsicum after fried, described Chinese prickly ash after fried, described peanut, salt and monosodium glutamate after fried be placed on and in spice pot, carry out spice and mix.
2. the production method of a kind of spicy silverfish peanut according to claim 1, it is characterized in that, described mixing cure obtains by following steps: will be by Chinese prickly ash 100～120g, anistree 16～20g, the material bag of little fennel 12～15g and Radix Glycyrrhizae 10～15g composition and water 5～10 weight portions are placed on boiling in jacketed pan and are condensed into 2～2.5 weight portion material water, filter, and then described material bag and 5～10 weight parts waters are placed on to boiling in jacketed pan are condensed into 2～2.5 weight portion material water, again filter, the material hydration that twice filtration obtained also, then add salt 0.3～0.5 weight portion, obtain and mix cure.
3. the production method of a kind of spicy silverfish peanut according to claim 2, it is characterized in that, in step 4, when spice, the consumption of each component is: described in pickle with slaking after silverfish 9～10 weight portions, described capsicum 1.2～1.6 weight portions after fried, described Chinese prickly ash 0.3～0.5 weight portion after fried, described peanut 90～100 weight portions, salt 0.8～1 weight portion and monosodium glutamate 0.8～1 weight portion after fried.
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| CN201410093353.0A CN103829278B (en) | 2014-03-14 | 2014-03-14 | A kind of production method of spicy silverfish peanut |
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| CN201410093353.0A CN103829278B (en) | 2014-03-14 | 2014-03-14 | A kind of production method of spicy silverfish peanut |
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| CN103829278B CN103829278B (en) | 2016-04-27 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104921199A (en) * | 2015-06-18 | 2015-09-23 | 广西大学 | Processing method for fragrant and crisp peanuts |
| CN107156763A (en) * | 2017-07-11 | 2017-09-15 | 枣庄市福强商贸有限公司 | A kind of pepper paste and preparation method thereof |
| CN114073304A (en) * | 2020-08-17 | 2022-02-22 | 烟台欣和企业食品有限公司 | Spicy peanut product and preparation method thereof |
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2014
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| CN101971968A (en) * | 2010-09-08 | 2011-02-16 | 安徽富煌三珍食品集团有限公司 | Whitebait crispy oily hot pepper and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921199A (en) * | 2015-06-18 | 2015-09-23 | 广西大学 | Processing method for fragrant and crisp peanuts |
| CN107156763A (en) * | 2017-07-11 | 2017-09-15 | 枣庄市福强商贸有限公司 | A kind of pepper paste and preparation method thereof |
| CN114073304A (en) * | 2020-08-17 | 2022-02-22 | 烟台欣和企业食品有限公司 | Spicy peanut product and preparation method thereof |
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| CN103829278B (en) | 2016-04-27 |
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Denomination of invention: Production method of spicy and hot salangid peanuts Effective date of registration: 20161227 Granted publication date: 20160427 Pledgee: Anhui credit guarantee Group Co., Ltd. Pledgor: Anhui Truelove Foods Co., Ltd. Registration number: 2016340000140 |
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Date of cancellation: 20181010 Granted publication date: 20160427 Pledgee: Anhui credit guarantee Group Co., Ltd. Pledgor: Anhui Truelove Foods Co., Ltd. Registration number: 2016340000140 |