CN103947974A - Preparation process of peanut sandwiched crispy jujubes - Google Patents
Preparation process of peanut sandwiched crispy jujubes Download PDFInfo
- Publication number
- CN103947974A CN103947974A CN201410201429.7A CN201410201429A CN103947974A CN 103947974 A CN103947974 A CN 103947974A CN 201410201429 A CN201410201429 A CN 201410201429A CN 103947974 A CN103947974 A CN 103947974A
- Authority
- CN
- China
- Prior art keywords
- jujubes
- jujube
- peanut
- baking
- sandwiched
- 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
- 241001247821 Ziziphus Species 0.000 title claims abstract description 53
- 235000020232 peanut Nutrition 0.000 title claims abstract description 40
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 30
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 30
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title abstract description 6
- 238000002360 preparation method Methods 0.000 title abstract description 3
- 241001553178 Arachis glabrata Species 0.000 title 1
- 240000005781 Arachis hypogaea Species 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 4
- 241001061106 Sargocentron rubrum Species 0.000 claims description 3
- 210000003491 Skin Anatomy 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract 2
- 241000238631 Hexapoda Species 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000003247 decreasing Effects 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N (3β)-Cholest-5-en-3-ol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 229940107161 Cholesterol Drugs 0.000 description 3
- 229940088594 Vitamin Drugs 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 229930003231 vitamins Natural products 0.000 description 3
- 210000004369 Blood Anatomy 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N Linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004027 cells Anatomy 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 208000007502 Anemia Diseases 0.000 description 1
- 210000001185 Bone Marrow Anatomy 0.000 description 1
- 210000004556 Brain Anatomy 0.000 description 1
- 210000004958 Brain cells Anatomy 0.000 description 1
- 208000008787 Cardiovascular Disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 240000002268 Citrus limon Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 230000036740 Metabolism Effects 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Vitamin C Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 230000003712 anti-aging Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 201000001084 cerebrovascular disease Diseases 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000000249 desinfective Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000002607 hemopoietic Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 210000004914 menses Anatomy 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035786 metabolism Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003700 vitamin C derivatives Chemical class 0.000 description 1
- 238000009736 wetting Methods 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 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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L19/00—Products from fruits or vegetables; 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
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Abstract
The invention relates to a preparation process of peanut sandwiched crispy jujubes. The process comprises the following steps: a, with long red jujubes in Zaozhuang, Shandong or grey jujubes in Ruoqiang, Xinjiang, selecting big red jujubes without insects, and manually or mechanically denucleating; b, putting the selected jujubes in warm water, immediately fishing out and draining for a while; c, selecting peanut kernels with uniform size, baking to prepare spiced peanuts, and cooling to a normal temperature state and removing peanut skins; d, filling a drained denucleated jujube with two skin-free peanut kernels; e, pre-heating an oven, putting the jujubes with the peanut kernels in the oven, and stirring while baking till the jujubes are uniformly heated to deep color, heating to continuously baking till the jujubes are deep purple, then, decreasing the temperature and baking till scorch aroma is diffused and taking out; f, airing the baked sandwiched jujubes on a conveyer belt with an exhaust fan; and g, packaging and storing the aired sandwiched jujubes. The process provided by the invention has the advantages that the taste of the jujubes and the spiced peanuts is maintained and the peanut sandwiched crispy jujubes are fragrant and crispy in taste and high in content of nutritional components.
Description
Technical field
The present invention relates to a kind of peanut food industry production technique for deep processing, relate in particular to the sandwich crisp dates manufacture craft of cultivating peanut.
Background technology
Modern scientific research shows, the nutrition of red date is very abundant, and vitamin C and vitamin p content are the highest, occupy the hat of various fruit, and in new fresh date, the content of vitamin c is higher 7～10 times than oranges and tangerines, is 75 times of apple.It is generally accepted that lemon is containing the abundant representative of vitamin p, but compare inferior tens times with fresh jujube.Often eat jujube and can make the elasticity of skin strengthen, hypodermis is plentiful, makes skin become delicate smooth.In jujube, be rich in iron, control menstruation anaemia and losing blood postpartum is played an important role, its effect normally medicine can not be compared.In red date, also contain a large amount of CAMPs, it can regulate the metabolism of human body, and new cell is generated rapidly, and old dead cell is eliminated very soon, and can strengthen hemopoietic function of bone marrow, strengthens erythrocytic content in blood.The linoleic acid containing in peanut oil, can make cholesterol in human body be decomposed into bile acid and excrete, and avoids cholesterol to deposit in vivo, and minimizing causes the incidence of multiple cardiovascular and cerebrovascular disease because cholesterol exceedes normal value in human body.Zinc constituent content in peanut fruit is generally higher than other oil crops.Zinc can promote children's brain development, has the memory function that strengthens brain, can activate middle-aged and old brain cells, and delaying human body is crossed presenility, anti-aging.The food therapy value of peanut and jujube is very large.In the prior art, very many about the preparation method of peanut sandwich jujube, as CN92107349.6 be by wetting jujube, stoning, fill out core, freezing, drying and other steps is made finished product.CN101142959B be by jujube through selected, clean, select, stoning, blanching, vacuum impregnation, impregnating by pressure, quick-frozen, the steps such as vacuum low-temperature frying and microwave disinfection are made.The sandwich crisp dates of existing peanut is because baking burning temperature in procedure of processing is higher, and in jujube, the nutrition such as vitamin, mineral matter is easy to be damaged.And the red date of selecting is due to place of production difference, and quality is also different, causes mouthfeel and nutrition difference very large.
Summary of the invention
The object of this invention is to provide a kind of mouthfeel perfume (or spice), shortcake, crisp, the sandwich crisp dates manufacture craft of peanut that nutrition content is high.
For achieving the above object, the technical solution adopted in the present invention is:
The one sandwich crisp dates manufacture craft of cultivating peanut, comprises the following steps:
A adopts long red date or the grey jujube of Ruoqiang in area, Zaozhuang, Shandong, chooses a large large red date without worm, picks out rotten jujube, and artificial or machinery removes core;
37-42 degree warm water put into by the jujube of choosing by b, pulls out immediately, and draining for a moment;
C chooses the uniform shelled peanut of stature, and baking becomes Spiced peanuts, and cool putting to normal temperature state rubbed with the hands and removed peanut red coat;
D will fill in two shelled peanuts without scarlet in the seedless jujube of the complete water of drop;
Baking oven is preheated to 68-75 degree Celsius by e, the jujube of having filled in shelled peanut is put into baking oven, baking 50-80 minute, stir and make jujube thermally equivalent when darkening in when baking, temperature is increased to 115-135 degree, continue baking and make jujube become darkviolet in 30-60 minute, then temperature is reduced to 68-80 degree baking 5-10 minute, while having burnt odor taste, take out;
F, by baked sandwich jujube, is placed on the conveyer belt with air exhauster and dries, and makes the hardening of jujube nature;
G by the sandwich jujube drying encapsulate, stock.
Advantage of the present invention is: the present invention has preserved the mouthfeel of date and Spiced peanuts, mouthfeel perfume (or spice), shortcake, crisp, and nutrition content is high.
Detailed description of the invention
Embodiment 1:
The one sandwich crisp dates manufacture craft of cultivating peanut, comprises the following steps:
A adopts long red date or the grey jujube of Ruoqiang in area, Zaozhuang, Shandong, chooses a large large red date without worm, picks out rotten jujube, and artificial or machinery removes core;
37-42 degree warm water put into by the jujube of choosing by b, pulls out immediately, and draining for a moment;
C chooses the uniform shelled peanut of stature, and baking becomes Spiced peanuts, and cool putting to normal temperature state rubbed with the hands and removed peanut red coat;
D will fill in two shelled peanuts without scarlet in the seedless jujube of the complete water of drop;
Baking oven is preheated to 68-75 degree Celsius by e, the jujube of having filled in shelled peanut is put into baking oven, baking 50-80 minute, stir and make jujube thermally equivalent when darkening in when baking, temperature is increased to 115-135 degree, continue baking and make jujube become darkviolet in 30-60 minute, then temperature is reduced to 68-80 degree baking 5-10 minute, while having burnt odor taste, take out;
F, by baked sandwich jujube, is placed on the conveyer belt with air exhauster and dries, and makes the hardening of jujube nature;
G by the sandwich jujube drying encapsulate, stock.
Beneficial effect of the present invention: the present invention stirs and makes jujube thermally equivalent when darkening in when baking in the time of e step, temperature be increased to 90-110 degree dry taste time peanut feel like jelly, temperature is increased to 120 degree and dries peanut while trial test when above and harden, and destroy the nutritive value of peanut and date inside, in the time that 115-135 spends, preserve the mouthfeel of date and Spiced peanuts, mouthfeel perfume (or spice), shortcake, crisp, nutrition content is high.
Embodiment recited above is described the preferred embodiment of the present invention; not design of the present invention and protection domain are limited; do not departing under the prerequisite of design concept of the present invention; various modification and improvement that in this area, common engineers and technicians make technical scheme of the present invention, all should fall into protection scope of the present invention.
Claims (1)
1. the sandwich crisp dates manufacture craft of cultivating peanut, comprises the following steps:
A adopts long red date or the grey jujube of Ruoqiang in area, Zaozhuang, Shandong, chooses a large large red date without worm, picks out rotten jujube, and artificial or machinery removes core;
37-42 degree warm water put into by the jujube of choosing by b, pulls out immediately, and draining for a moment;
C chooses the uniform shelled peanut of stature, and baking becomes Spiced peanuts, and cool putting to normal temperature state rubbed with the hands and removed peanut red coat;
D will fill in two shelled peanuts without scarlet in the seedless jujube of the complete water of drop;
Baking oven is preheated to 68-75 degree Celsius by e, the jujube of having filled in shelled peanut is put into baking oven, baking 50-80 minute, stir and make jujube thermally equivalent when darkening in when baking, temperature is increased to 115-135 degree, continue baking and make jujube become darkviolet in 30-60 minute, then temperature is reduced to 68-80 degree baking 5-10 minute, while having burnt odor taste, take out;
F, by baked sandwich jujube, is placed on the conveyer belt with air exhauster and dries, and makes the hardening of jujube nature;
G by the sandwich jujube drying encapsulate, stock.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201429.7A CN103947974A (en) | 2014-05-06 | 2014-05-06 | Preparation process of peanut sandwiched crispy jujubes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410201429.7A CN103947974A (en) | 2014-05-06 | 2014-05-06 | Preparation process of peanut sandwiched crispy jujubes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103947974A true CN103947974A (en) | 2014-07-30 |
Family
ID=51325443
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410201429.7A Pending CN103947974A (en) | 2014-05-06 | 2014-05-06 | Preparation process of peanut sandwiched crispy jujubes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103947974A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323159A (en) * | 2014-09-30 | 2015-02-04 | 王晓鹏 | Food composed of red dates and nut kernels and manufacturing technology thereof |
| CN104643082A (en) * | 2015-02-21 | 2015-05-27 | 刘宗锋 | Wolfberry Chinese date |
| CN105685867A (en) * | 2016-01-21 | 2016-06-22 | 山东儒质食品研究有限公司 | Preparation method of sandwiched crispy Chinese dates |
| CN107927641A (en) * | 2017-11-06 | 2018-04-20 | 张记红 | A kind of preparation method of red date health care product |
| CN108651913A (en) * | 2018-05-18 | 2018-10-16 | 中玺（天津）枣业技术工程中心 | Jujube presss from both sides matrimony vine and processing method |
| CN108783422A (en) * | 2018-03-02 | 2018-11-13 | 宁夏中玺枣业股份有限公司 | The sandwich jujube of peanut longan and lotus seed and processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055101A (en) * | 1991-01-07 | 1991-10-09 | 郑州市新郑县食用菌罐头厂 | A kind of preparation method of sweet filled with fragrant core fruit |
| CN1065187A (en) * | 1992-04-02 | 1992-10-14 | 凌建明 | The processing method of sandwich jujube |
| CN1091602A (en) * | 1994-01-29 | 1994-09-07 | 赵富春 | A kind of method for preparing kernel crisp jujube |
| CN101142990A (en) * | 2007-10-22 | 2008-03-19 | 石聚彬 | Method for preparing jujube bar |
-
2014
- 2014-05-06 CN CN201410201429.7A patent/CN103947974A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055101A (en) * | 1991-01-07 | 1991-10-09 | 郑州市新郑县食用菌罐头厂 | A kind of preparation method of sweet filled with fragrant core fruit |
| CN1065187A (en) * | 1992-04-02 | 1992-10-14 | 凌建明 | The processing method of sandwich jujube |
| CN1091602A (en) * | 1994-01-29 | 1994-09-07 | 赵富春 | A kind of method for preparing kernel crisp jujube |
| CN101142990A (en) * | 2007-10-22 | 2008-03-19 | 石聚彬 | Method for preparing jujube bar |
Non-Patent Citations (2)
| Title |
|---|
| 万成志: "巧克力糖衣滋补夹心枣加工技术", 《应用科技》 * |
| 王毕妮 等: "《红枣食品加工技术》", 31 December 2012 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323159A (en) * | 2014-09-30 | 2015-02-04 | 王晓鹏 | Food composed of red dates and nut kernels and manufacturing technology thereof |
| CN104643082A (en) * | 2015-02-21 | 2015-05-27 | 刘宗锋 | Wolfberry Chinese date |
| CN105685867A (en) * | 2016-01-21 | 2016-06-22 | 山东儒质食品研究有限公司 | Preparation method of sandwiched crispy Chinese dates |
| CN107927641A (en) * | 2017-11-06 | 2018-04-20 | 张记红 | A kind of preparation method of red date health care product |
| CN108783422A (en) * | 2018-03-02 | 2018-11-13 | 宁夏中玺枣业股份有限公司 | The sandwich jujube of peanut longan and lotus seed and processing method |
| CN108651913A (en) * | 2018-05-18 | 2018-10-16 | 中玺（天津）枣业技术工程中心 | Jujube presss from both sides matrimony vine and processing method |
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Application publication date: 20140730 |