CN104187440A - Celery-flavor peanut and preparation method thereof - Google Patents
Celery-flavor peanut and preparation method thereof Download PDFInfo
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- CN104187440A CN104187440A CN201410316296.8A CN201410316296A CN104187440A CN 104187440 A CN104187440 A CN 104187440A CN 201410316296 A CN201410316296 A CN 201410316296A CN 104187440 A CN104187440 A CN 104187440A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a celery-flavor peanut and a preparation method thereof. The preparation method comprises: step 1, calculating according to the mass ratio and finely selecting 100 parts of peanut; step 2, selecting ingredients, calculating according to the mass ratio and finely selecting 4.7-5.3 parts of celery, 2.2-2.8 parts of garlic, 1.5-2.1 parts of illicium verum, 0.2 part of licorice, 2.7-3.3 parts of salt, 1.7-2.3 parts of white sugar and 1.0-1.6 parts of ginger; step 3, flavoring, putting the above main material and the ingredients into a jar, stirring uniformly and standing for 27-33 h; step 4, baking, namely baking the main material and the ingredients subjected to standing on a baker, and controlling the temperature to be 77-83 DEG C and the baking time to be 12-18 h; and step 5, packaging, namely finishing packaging according to the packaging standard. The celery-flavor peanut prepared according to the method has the characteristics of abundant nutrition, good mouthfeel and rich celery fragrance.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of celery peanut and preparation method thereof.
Background technology
Peanut, original name peanut.Belong to Rosales, pulse family annual herb plant, stem is upright or crawl, long 30-80 centimetre, ala is separated with fossil fragments, the long 2-5 centimetre of pod, wide 1-1.3 centimetre, expansion, pod is thick, the flowering fruit bearing stage 6-8 month.Peanut fruit contains protein, fat, carbohydrate, vitamin A, pyridoxamine, vitamin E, vitamin K, and the nutritional labeling such as mineral calcium, phosphorus, iron, the amino acid that contains 8 kinds of needed by human body and unrighted acid, containing materials such as lecithin, choline, carrotene, crude fibres.Fat content is 44%-45%, and protein content is 24-36%, and sugar content is 20% left and right.Contain abundant vitamin B2, PP, A, D, E, calcium and iron etc.And contain the multivitamins such as thiamine, riboflavin, niacin.There is the brain cell development that promotes people, strengthen the effect of memory.
The eating method of peanut is a lot.Can eat raw, also can be fried, can fry, can boil, from the delicacies of going with rice or bread to the pickles of going with wine, little small pod peanut is ubiquitous.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 steams, 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, need a kind of peanut of novel taste on market, guaranteeing under the prerequisite that nutriment does not run off, the mouthfeel having had and fragrance, allow people be happy to take food, and to reduce cholesterol, builds up health.
Summary of the invention
For the weak point existing in above-mentioned technology, the invention provides celery peanut of a kind of nutritious, good mouthfeel and aromatic flavour and preparation method thereof.
For achieving the above object, the invention provides a kind of preparation method of celery peanut, comprise the following steps:
Step 1, select major ingredient: calculate in mass ratio 100 parts of selected peanuts;
Step 2, apolegamy material: calculate in mass ratio selected celery 4.7-5.3 part, garlic 2.2-2.8 part, anistree 1.5-2.1 part, 0.2 part, Radix Glycyrrhizae, edible salt 2.7-3.3 part, white sugar 1.7-2.3 part, ginger 1.0-1.6 part;
Step 3, tasty: above-mentioned major ingredient and batching are put with a watt cylinder and mixed thoroughly rear standing 27-33 hour;
Step 4, baking: by the major ingredient after standing and the upper baking machine baking of batching, temperature is at 77-83 degree, and baking time is 12-18 hour;
Step 5, packing: according to packing specification, complete packing.
Wherein, in the step of described apolegamy material, calculate in mass ratio selected celery 4.8-5.2 part, garlic 2.3-2.7 part, anistree 1.6-2.0 part, 0.2 part, Radix Glycyrrhizae, edible salt 2.8-3.2 part, white sugar 1.8-2.2 part, ginger 1.1-1.5 part.
Wherein, in the step of described apolegamy material, calculate in mass ratio selected celery 4.9-5.1 part, garlic 2.4-2.6 part, anistree 1.7-1.9 part, 0.2 part, Radix Glycyrrhizae, edible salt 2.9-3.1 part, white sugar 1.9-2.1 part, ginger 1.2-1.4 part.
Wherein, in the step of described apolegamy material, calculate in mass ratio 5 parts of selected celeries, 2.5 parts of garlics, anistree 1.8 parts, 0.2 part, Radix Glycyrrhizae, 3 parts of edible salts, 2 parts of white sugar, 1.3 parts of ginger.
Wherein, in tasty step, above-mentioned major ingredient and batching are put with a watt cylinder and mixed thoroughly rear standing 28-32 hour.
Wherein, in tasty step, above-mentioned major ingredient and batching are put with a watt cylinder and mixed thoroughly latter standing 30 hours.
Wherein, in the step of baking, by the major ingredient after standing and the upper baking machine baking of batching, temperature is at 78-82 degree, and baking time is 13-17 hour.
Wherein, in the step of baking, by the major ingredient after standing and the upper baking machine baking of batching, temperature is at 79-81 degree, and baking time is 14-16 hour.
Wherein, in the step of baking, by the major ingredient after standing and the upper baking machine baking of batching, temperature is at 80 degree, and baking time is 15 hours.
For achieving the above object, the present invention also provides a kind of celery peanut, the peanut food that adopts above-mentioned preparation method to obtain.
The invention has the beneficial effects as follows: compared with prior art, the major ingredient of selected one-tenth mass ratio provided by the invention and batching, by standing after stirring, obtain the naturally tasty of peanut in watt cylinder, then after standing the mode by low-temperature bake that peanut is carried out to secondary is tasty, guaranteeing under the prerequisite that nutriment does not run off, the mouthfeel having had and celery fragrance, allow people be happy to take food, and to reduce cholesterol, builds up health.The celery peanut that method by this case is made, has the feature of nutritious, good mouthfeel and celery aromatic flavour.
Accompanying drawing explanation
Fig. 1 is the flow chart of steps of the preparation method of the first embodiment of the present invention;
Fig. 2 is the flow chart of steps of the preparation method of the second embodiment of the present invention;
Fig. 3 is the flow chart of steps of the preparation method of the third embodiment of the present invention.
The specific embodiment
In order more clearly to explain the present invention, below in conjunction with accompanying drawing, the present invention is further described.
Embodiment 1
Refer to Fig. 1, the preparation method of celery peanut of the present invention, comprises the following steps:
Step 1, select major ingredient: calculate in mass ratio 100 parts of selected peanuts;
Step 2, apolegamy material: calculate in mass ratio 4.7 parts of selected celeries, 2.2 parts of garlics, anistree 1.5 parts, 0.2 part, Radix Glycyrrhizae, 2.7 parts of edible salts, 1.7 parts of white sugar, 1.0 parts of ginger;
Step 3, tasty: above-mentioned major ingredient and batching are put with a watt cylinder and mixed thoroughly latter standing 27 hours;
Step 4, baking: by the major ingredient after standing and the upper baking machine baking of batching, temperature is at 77 degree, and baking time is 12 hours;
Step 5, packing: according to packing specification, complete packing.
The peanut that adopts the present embodiment to make, mouthfeel is a little partially light, and the crowd who is applicable to light mouthfeel is edible.Meanwhile, this peanut has the feature of nutritious, good mouthfeel and aromatic flavour.
Embodiment 2
Refer to Fig. 2, the preparation method of celery peanut of the present invention, comprises the following steps:
Step 1, select major ingredient: calculate in mass ratio 100 parts of selected peanuts;
Step 2, apolegamy material: calculate in mass ratio 5.3 parts of selected celeries, 2.8 parts of garlics, anistree 2.1 parts, 0.2 part, Radix Glycyrrhizae, 3.3 parts of edible salts, 2.3 parts of white sugar, 1.6 parts of ginger;
Step 3, tasty: above-mentioned major ingredient and batching are put with a watt cylinder and mixed thoroughly latter standing 33 hours;
Step 4, baking: by the major ingredient after standing and the upper baking machine baking of batching, temperature is at 83 degree, and baking time is 18 hours;
Step 5, packing: according to packing specification, complete packing.
The peanut that adopts the present embodiment to make, mouthfeel is a little partially mellow, and the crowd who is applicable to mellow mouthfeel is edible.Meanwhile, this peanut has the feature of nutritious, good mouthfeel and aromatic flavour.
Embodiment 3
Refer to Fig. 3, the preparation method of celery peanut of the present invention, comprises the following steps:
Step 1, select major ingredient: calculate in mass ratio 100 parts of selected peanuts;
Step 2, apolegamy material: calculate in mass ratio 5 parts of selected celeries, 2.5 parts of garlics, anistree 1.8 parts, 0.2 part, Radix Glycyrrhizae, 3 parts of edible salts, 2 parts of white sugar, 1.3 parts of ginger;
Step 3, tasty: above-mentioned major ingredient and batching are put with a watt cylinder and mixed thoroughly latter standing 30 hours;
Step 4, baking: by the major ingredient after standing and the upper baking machine baking of batching, temperature is at 80 degree, and baking time is 15 hours;
Step 5, packing: according to packing specification, complete packing.
The peanut that adopts the present embodiment to make, mouthfeel is moderate, and the crowd who is applicable to all kinds of mouthfeels is edible.Meanwhile, this peanut has the feature of nutritious, good mouthfeel and aromatic flavour.
Advantage of the present invention is: celery peanut provided by the invention and preparation method thereof, the major ingredient of selected one-tenth mass ratio and batching, by standing after stirring, obtain the naturally tasty of peanut in watt cylinder, then after standing the mode by low-temperature bake that peanut is carried out to secondary is tasty, guaranteeing under the prerequisite that nutriment does not run off, the mouthfeel having had and celery fragrance, allow people be happy to take food, and to reduce cholesterol, builds up health.The celery peanut that method by this case is made, has the feature of nutritious, good mouthfeel and celery aromatic flavour.
Disclosed is above only several specific embodiment of the present invention, but the present invention is not limited thereto, and the changes that any person skilled in the art can think of all should fall into protection scope of the present invention.
Claims (10)
1. a preparation method for celery peanut, is characterized in that, comprises the following steps:
Step 1, select major ingredient: calculate in mass ratio 100 parts of selected peanuts;
Step 2, apolegamy material: calculate in mass ratio selected celery 4.7-5.3 part, garlic 2.2-2.8 part, anistree 1.5-2.1 part, 0.2 part, Radix Glycyrrhizae, edible salt 2.7-3.3 part, white sugar 1.7-2.3 part, ginger 1.0-1.6 part;
Step 3, tasty: above-mentioned major ingredient and batching are put with a watt cylinder and mixed thoroughly rear standing 27-33 hour;
Step 4, baking: by the major ingredient after standing and the upper baking machine baking of batching, temperature is at 77-83 degree, and baking time is 12-18 hour;
Step 5, packing: according to packing specification, complete packing.
2. the preparation method of celery peanut according to claim 1, it is characterized in that, in the step of described apolegamy material, calculate in mass ratio selected celery 4.8-5.2 part, garlic 2.3-2.7 part, anistree 1.6-2.0 part, 0.2 part, Radix Glycyrrhizae, edible salt 2.8-3.2 part, white sugar 1.8-2.2 part, ginger 1.1-1.5 part.
3. the preparation method of celery peanut according to claim 2, it is characterized in that, in the step of described apolegamy material, calculate in mass ratio selected celery 4.9-5.1 part, garlic 2.4-2.6 part, anistree 1.7-1.9 part, 0.2 part, Radix Glycyrrhizae, edible salt 2.9-3.1 part, white sugar 1.9-2.1 part, ginger 1.2-1.4 part.
4. the preparation method of celery peanut according to claim 3, is characterized in that, in the step of described apolegamy material, calculates in mass ratio 5 parts of selected celeries, 2.5 parts of garlics, anistree 1.8 parts, 0.2 part, Radix Glycyrrhizae, 3 parts of edible salts, 2 parts of white sugar, 1.3 parts of ginger.
5. the preparation method of celery peanut according to claim 1, is characterized in that, in tasty step, above-mentioned major ingredient and batching is put with a watt cylinder and is mixed thoroughly rear standing 28-32 hour.
6. the preparation method of celery peanut according to claim 5, is characterized in that, in tasty step, above-mentioned major ingredient and batching is put with a watt cylinder and is mixed thoroughly latter standing 30 hours.
7. the preparation method of celery peanut according to claim 1, is characterized in that, in the step of baking, by the major ingredient after standing and the upper baking machine baking of batching, temperature is at 78-82 degree, and baking time is 13-17 hour.
8. the preparation method of celery peanut according to claim 7, is characterized in that, in the step of baking, by the major ingredient after standing and the upper baking machine baking of batching, temperature is at 79-81 degree, and baking time is 14-16 hour.
9. the preparation method of celery peanut according to claim 8, is characterized in that, in the step of baking, by the major ingredient after standing and the upper baking machine baking of batching, temperature is at 80 degree, and baking time is 15 hours.
10. a celery peanut, is characterized in that, the peanut food that adopts above-mentioned preparation method to obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316296.8A CN104187440A (en) | 2014-07-04 | 2014-07-04 | Celery-flavor peanut and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410316296.8A CN104187440A (en) | 2014-07-04 | 2014-07-04 | Celery-flavor peanut and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN104187440A true CN104187440A (en) | 2014-12-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410316296.8A Pending CN104187440A (en) | 2014-07-04 | 2014-07-04 | Celery-flavor peanut and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484985A (en) * | 2002-09-24 | 2004-03-31 | 陈茂林 | Peanut cooking method |
| CN1765230A (en) * | 2005-11-28 | 2006-05-03 | 义满成 | Method for producing salty crisp peanuts |
| CN1981635A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Vegetable-flavor peanuts and their production |
| CN102429264A (en) * | 2011-11-01 | 2012-05-02 | 湖南亚林食品有限公司 | Method for making dried salted peanut |
| CN102450700A (en) * | 2010-11-02 | 2012-05-16 | 唐家碧 | Processing method of peanuts |
-
2014
- 2014-07-04 CN CN201410316296.8A patent/CN104187440A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484985A (en) * | 2002-09-24 | 2004-03-31 | 陈茂林 | Peanut cooking method |
| CN1765230A (en) * | 2005-11-28 | 2006-05-03 | 义满成 | Method for producing salty crisp peanuts |
| CN1981635A (en) * | 2005-12-16 | 2007-06-20 | 天津中英纳米科技发展有限公司 | Vegetable-flavor peanuts and their production |
| CN102450700A (en) * | 2010-11-02 | 2012-05-16 | 唐家碧 | Processing method of peanuts |
| CN102429264A (en) * | 2011-11-01 | 2012-05-02 | 湖南亚林食品有限公司 | Method for making dried salted peanut |
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Application publication date: 20141210 |
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