CN104082798A - Baked spiced peanuts and preparation method thereof - Google Patents
Baked spiced peanuts and preparation method thereof Download PDFInfo
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- CN104082798A CN104082798A CN201410295225.4A CN201410295225A CN104082798A CN 104082798 A CN104082798 A CN 104082798A CN 201410295225 A CN201410295225 A CN 201410295225A CN 104082798 A CN104082798 A CN 104082798A
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 244000067456 Chrysanthemum coronarium Species 0.000 claims abstract description 7
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 7
- 241000218176 Corydalis Species 0.000 claims abstract description 7
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 7
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 7
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- 241000612118 Samolus valerandi Species 0.000 claims abstract description 7
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- 241001070941 Castanea Species 0.000 claims description 6
- 235000014036 Castanea Nutrition 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims description 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 6
- 241000488995 Comandra Species 0.000 claims description 6
- 235000003949 Cucurbita mixta Nutrition 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
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- 240000009088 Fragaria x ananassa Species 0.000 claims description 6
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 6
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- 244000050983 Luffa operculata Species 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
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- 238000005096 rolling process Methods 0.000 claims description 3
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- 240000004160 Capsicum annuum Species 0.000 abstract 2
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- 239000011780 sodium chloride Substances 0.000 abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000007215 black sesame Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000015134 garland chrysanthemum Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
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- 229930003427 Vitamin E Natural products 0.000 description 2
- 230000009102 absorption Effects 0.000 description 2
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- 239000003814 drug Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
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- 235000010744 Arachis villosulicarpa Nutrition 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
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- 210000000481 breast Anatomy 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
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- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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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
- 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
- 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
The invention discloses baked spiced peanuts which are prepared from the following raw materials in parts by weight: 320-350 parts of peanuts, 14-18 parts of table salt, 4-6 parts of white granulated sugar, 10-14 parts of olive oil, 6-8 parts of black sesame, 180-220 parts of corncob, 5-7 parts of red pepper, 4-6 parts of lemongrass, 5-8 parts of dried orange peel, 2-3 parts of tangerine seeds, 6-8 parts of fennel, 5-7 parts of Garland chrysanthemum, 6-9 parts of Bunge Corydalis Herb, 14-16 parts of cinnamon, 4-5 parts of addition agent and a proper amount of water. The preparation method of baked spiced peanuts comprises the following steps: baking peanuts and corncob together and finally stir-frying together with red pepper, table salt and white granulated sugar together, wherein the baking step is very important, the corncob is decocted together with some spices to realize the transfer of smell; since the spices are diverse and different in size, if the spices and peanuts are directly boiled together, the peanuts taste soft, crisp and tender and the required taste of peanuts is hardly reached; if the corncob is used as an intermediate, the problem is well solved, and finished products are crispy in mouth feel without redundant residues.
Description
Technical field
The present invention is a kind of parch type spiced peanut kernel and preparation method thereof, belongs to the technology field of shelled peanut in food.
Background technology
The protein content of peanut is 25%--30%, eight seed amino acids that peanut protein contains needed by human, and arginine content is higher than other nut, and biological value is higher than soybean.Eat a certain amount of peanut, peanut oil or (Groundnut products) every day, a large amount of albumen, fat and energy can not only be provided and can reduce meals saturated fat and the absorption of increase unrighted acid, greatly promote these absorptions to healthy and helpful nutrient such as phytoprotein, dietary fiber, vitamin E, folic acid, potassium, magnesium, zinc, calcium.
Peanut itself is the plant food of high energy, high protein and high lipid, not containing cholesterol and trans-fatty acid, and be rich in micronutrient, the materials such as phytosterol, resveratrol, isoflavones, antioxidant, there is important health-care effect, the outstanding substitute of breast, carnivorous thing, has important function to balanced diet, the nutrition that improves Chinese residents and health status especially.
In many eating methods, to stew, eat as the best, fry, explode or with directly quick-fried of fire, to the vitamin E being rich in peanut and other nutritional labelings, destroy very large.In addition, peanut itself contains a large amount of vegetable oil, meets high heat and can make the sweet flat property of peanut become scorching property, and many foods, food or the prosperous person of the body fire of deficiency type eat it for a long time, and very easily heat-dissipating is got angry.Therefore, overall merit from health care and taste, or water is stewed as best.It has lukewarm, mouthfeel is damp, good rotten, the feature that is easy to digestion of entrance, all-ages.If suitably add a little Chinese medicine, cook in the lump, food medicine use, bring out the best in each other again.
Winter climate is cold, more women than men.The catch cold impact of chill temperature of human body, the physiological function of body and appetite etc. all can change.Therefore, reasonably adjust diet, guarantee the abundance of human body essential nutrients, the resistances such as raising people's tolerance to cold and immunologic function are very necessary.
Summary of the invention
A parch type spiced peanut kernel, is characterized in that being made by the raw material of following weight portion: shelled peanut 320 ~ 350, edible salt 14 ~ 18, white granulated sugar 4 ~ 6, olive oil 10 ~ 14, Semen sesami nigrum 6 ~ 8, corncob 180 ~ 220, pimiento 5 ~ 7, lemon-grass 4 ~ 6, dried orange peel 5 ~ 8, tangerine seed 2 ~ 3, fennel seeds 6 ~ 8, crowndaisy chrysanthemum 5 ~ 7, Bunge Corydalis Herb 6 ~ 9, Chinese cassia tree 14 ~ 16, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: villose themeda rhizome 3 ~ 4, cushaw leaf 5 ~ 7, luffa 5.5 ~ 7, Chinese bastardtoadflax root 5 ~ 6, glutinous rehmannia 2 ~ 3, rose 5 ~ 7, strawberry leaves 1 ~ 2, kudzu-vine root powder 8 ~ 10, carrot juice 8 ~ 12, uncooked chestnut 30 ~ 40 and appropriate water; Preparation method is: (1) gets the pulp fraction that uncooked chestnut removes scarlet, is finely ground into homogenate; (2) mix villose themeda rhizome, cushaw leaf, luffa, Chinese bastardtoadflax root, glutinous rehmannia, rose and strawberry leaves, add water to liquid level and do not have material 6 ~ 8cm, decoct also little fire and boil 80 ~ 100min, filter to obtain condensed soup juice; (3) the soup juice of (2) is added in the homogenate of (1), admix kudzu-vine root powder and carrot juice simultaneously, mix well post-drying and make.
A preparation method for parch type spiced peanut kernel, is characterized in that comprising following step:
(1) mix lemon-grass, dried orange peel, Semen sesami nigrum, tangerine seed, fennel seeds, crowndaisy chrysanthemum, Bunge Corydalis Herb, Chinese cassia tree, auxiliary agent and other following residual components not relating to, add water to liquid level and exceed material 12 ~ 16cm, decoct 50 ~ 70min and obtain soup juice;
(2) corncob is cut into bulk and be added in (1) described soup juice, continue little fire and boil 15 ~ 20min, after completing, pull out and drain surperficial water droplet, keep wet;
(3) shelled peanut is mixed to the block corncob of (2) gained, approximately 20 ~ 30min is toasted in rolling together, rejects corn piece and obtains shelled peanut;
(4) shelled peanut is fried after 5 ~ 8min with olive oil, poured into white granulated sugar, edible salt and pimiento quick-fried to surperficial sallow simultaneously.
Not common composition in invention is described below:
Advantage of the present invention: shelled peanut of the present invention, it is to mix after baking with corncob, form with pimiento, salt and white granulated sugar mixing frying, baking procedure is wherein particularly crucial, corncob mixes decoction and boils with some spices, realize the transfer of smell, spices is various and not of uniform size, if directly decoct with shelled peanut, shelled peanut is soft tender and crisp, be difficult to reach due taste, with corncob, as an intermediate, well solved this problem, finished product is without unnecessary residue, mouthfeel delicious and crisp.
The specific embodiment
A parch type spiced peanut kernel, is characterized in that being made by the raw material of following weight portion: shelled peanut 320 ~ 350g, edible salt 14 ~ 18g, white granulated sugar 4 ~ 6g, olive oil 10 ~ 14g, Semen sesami nigrum 6 ~ 8g, corncob 180 ~ 220g, pimiento 5 ~ 7g, lemon-grass 4 ~ 6g, dried orange peel 5 ~ 8g, tangerine seed 2 ~ 3g, fennel seeds 6 ~ 8g, crowndaisy chrysanthemum 5 ~ 7g, Bunge Corydalis Herb 6 ~ 9g, Chinese cassia tree 14 ~ 16g, auxiliary agent 4 ~ 5g and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: villose themeda rhizome 3 ~ 4g, cushaw leaf 5 ~ 7g, luffa 5.5 ~ 7g, Chinese bastardtoadflax root 5 ~ 6g, glutinous rehmannia 2 ~ 3g, rose 5 ~ 7g, strawberry leaves 1 ~ 2g, kudzu-vine root powder 8 ~ 10g, carrot juice 8 ~ 12g, uncooked chestnut 30 ~ 40g and appropriate water; Preparation method is: (1) gets the pulp fraction that uncooked chestnut removes scarlet, is finely ground into homogenate; (2) mix villose themeda rhizome, cushaw leaf, luffa, Chinese bastardtoadflax root, glutinous rehmannia, rose and strawberry leaves, add water to liquid level and do not have material 6 ~ 8cm, decoct also little fire and boil 80 ~ 100min, filter to obtain condensed soup juice; (3) the soup juice of (2) is added in the homogenate of (1), admix kudzu-vine root powder and carrot juice simultaneously, mix well post-drying and make.
A preparation method for parch type spiced peanut kernel, is characterized in that comprising following step:
(1) mix lemon-grass, dried orange peel, Semen sesami nigrum, tangerine seed, fennel seeds, crowndaisy chrysanthemum, Bunge Corydalis Herb, Chinese cassia tree, auxiliary agent and other following residual components not relating to, add water to liquid level and exceed material 12 ~ 16cm, decoct 50 ~ 70min and obtain soup juice;
(2) corncob is cut into bulk and be added in (1) described soup juice, continue little fire and boil 15 ~ 20min, after completing, pull out and drain surperficial water droplet, keep wet;
(3) shelled peanut is mixed to the block corncob of (2) gained, approximately 20 ~ 30min is toasted in rolling together, rejects corn piece and obtains shelled peanut;
(4) shelled peanut is fried after 5 ~ 8min with olive oil, poured into white granulated sugar, edible salt and pimiento quick-fried to surperficial sallow simultaneously.
Claims (2)
1. a parch type spiced peanut kernel, is characterized in that being made by the raw material of following weight portion: shelled peanut 320 ~ 350, edible salt 14 ~ 18, white granulated sugar 4 ~ 6, olive oil 10 ~ 14, Semen sesami nigrum 6 ~ 8, corncob 180 ~ 220, pimiento 5 ~ 7, lemon-grass 4 ~ 6, dried orange peel 5 ~ 8, tangerine seed 2 ~ 3, fennel seeds 6 ~ 8, crowndaisy chrysanthemum 5 ~ 7, Bunge Corydalis Herb 6 ~ 9, Chinese cassia tree 14 ~ 16, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: villose themeda rhizome 3 ~ 4, cushaw leaf 5 ~ 7, luffa 5.5 ~ 7, Chinese bastardtoadflax root 5 ~ 6, glutinous rehmannia 2 ~ 3, rose 5 ~ 7, strawberry leaves 1 ~ 2, kudzu-vine root powder 8 ~ 10, carrot juice 8 ~ 12, uncooked chestnut 30 ~ 40 and appropriate water; Preparation method is: (1) gets the pulp fraction that uncooked chestnut removes scarlet, is finely ground into homogenate; (2) mix villose themeda rhizome, cushaw leaf, luffa, Chinese bastardtoadflax root, glutinous rehmannia, rose and strawberry leaves, add water to liquid level and do not have material 6 ~ 8cm, decoct also little fire and boil 80 ~ 100min, filter to obtain condensed soup juice; (3) the soup juice of (2) is added in the homogenate of (1), admix kudzu-vine root powder and carrot juice simultaneously, mix well post-drying and make.
2. a kind of preparation method of parch type spiced peanut kernel according to claim 1, is characterized in that comprising following step:
(1) mix lemon-grass, dried orange peel, Semen sesami nigrum, tangerine seed, fennel seeds, crowndaisy chrysanthemum, Bunge Corydalis Herb, Chinese cassia tree, auxiliary agent and other following residual components not relating to, add water to liquid level and exceed material 12 ~ 16cm, decoct 50 ~ 70min and obtain soup juice;
(2) corncob is cut into bulk and be added in (1) described soup juice, continue little fire and boil 15 ~ 20min, after completing, pull out and drain surperficial water droplet, keep wet;
(3) shelled peanut is mixed to the block corncob of (2) gained, approximately 20 ~ 30min is toasted in rolling together, rejects corn piece and obtains shelled peanut;
(4) shelled peanut is fried after 5 ~ 8min with olive oil, poured into white granulated sugar, edible salt and pimiento quick-fried to surperficial sallow simultaneously.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410295225.4A CN104082798A (en) | 2014-06-27 | 2014-06-27 | Baked spiced peanuts and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410295225.4A CN104082798A (en) | 2014-06-27 | 2014-06-27 | Baked spiced peanuts and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104082798A true CN104082798A (en) | 2014-10-08 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410295225.4A Pending CN104082798A (en) | 2014-06-27 | 2014-06-27 | Baked spiced peanuts and preparation method thereof |
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| Country | Link |
|---|---|
| CN (1) | CN104082798A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319561A (en) * | 2017-08-23 | 2017-11-07 | 桐城市牯牛背农业开发有限公司 | A kind of celery duck taste shelled peanut and its processing method |
| CN107518361A (en) * | 2017-08-12 | 2017-12-29 | 安徽廷龙食品有限公司 | A kind of frying production method of shelled peanut |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005540A (en) * | 2012-12-26 | 2013-04-03 | 韩玲玲 | Stir-frying of multi-flavor peanuts |
| CN103222653A (en) * | 2013-05-11 | 2013-07-31 | 张亚伟 | Frying method of peanuts having skins |
| CN103798856A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Tea-flavored peanuts as well as preparation method thereof |
-
2014
- 2014-06-27 CN CN201410295225.4A patent/CN104082798A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005540A (en) * | 2012-12-26 | 2013-04-03 | 韩玲玲 | Stir-frying of multi-flavor peanuts |
| CN103222653A (en) * | 2013-05-11 | 2013-07-31 | 张亚伟 | Frying method of peanuts having skins |
| CN103798856A (en) * | 2014-01-24 | 2014-05-21 | 五河县鲲鹏食品饮料有限公司 | Tea-flavored peanuts as well as preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518361A (en) * | 2017-08-12 | 2017-12-29 | 安徽廷龙食品有限公司 | A kind of frying production method of shelled peanut |
| CN107319561A (en) * | 2017-08-23 | 2017-11-07 | 桐城市牯牛背农业开发有限公司 | A kind of celery duck taste shelled peanut and its processing method |
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