CN104187890A - Method for baking shelled peanuts - Google Patents

Method for baking shelled peanuts Download PDF

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Publication number
CN104187890A
CN104187890A CN201410430722.0A CN201410430722A CN104187890A CN 104187890 A CN104187890 A CN 104187890A CN 201410430722 A CN201410430722 A CN 201410430722A CN 104187890 A CN104187890 A CN 104187890A
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CN
China
Prior art keywords
baking
minutes
wash
peanut
fruit
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
Application number
CN201410430722.0A
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Chinese (zh)
Inventor
孙玉鼎
宋文宗
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
RUSHAN JINGUO PEANUT PRODUCTS Co Ltd
Original Assignee
RUSHAN JINGUO PEANUT PRODUCTS Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by RUSHAN JINGUO PEANUT PRODUCTS Co Ltd filed Critical RUSHAN JINGUO PEANUT PRODUCTS Co Ltd
Priority to CN201410430722.0A priority Critical patent/CN104187890A/en
Publication of CN104187890A publication Critical patent/CN104187890A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to a method for baking shelled peanuts. The method comprises the steps of inspecting and accepting, sorting, washing, drying, baking, cooling, cooked peanuts picking up, metal detecting, weighing and packaging, boxing and finished product warehousing. The shelled baked peanut food produced by the method is rich in nutrition and the original nutrition ingredients of the peanuts are not damaged; besides, the shelled baked peanut food is convenient for a human body to digest and absorb, quite crisp, low in hardness, good in taste, capable of meeting the requirements of widespread consumers and wide in market prospect.

Description

A kind of method with shell toast earthnut
Technical field
The present invention relates to a kind of production technology of peanut baked goods, specifically a kind of method with shell toast earthnut.
Background technology
Roasted peanut is a kind of popular long peanut processing method of China, and the peanut that ancient tradition processes this method is also for a long time more fragrant.Along with people's living standard improves, also increasing to the demand of these products, mouthfeel required standard was also more and more higher in recent years.
Along with updating production technology, the mouthfeel raw with shell decoration firing fruit is also more and more abundanter, and this industry also moves ahead steadily, progressively grows up, being the very abundant selected inevitable outcome aspect eating later of people's material life, is a kind of food of enjoying type.The production technology with shell toast earthnut fruit adopting is at present roughly following two kinds of methods.
(1) direct baking technology: direct baking technology is to utilize baking oven directly peanut to be baked into goods, adopts the method in the peanut enterprise suitability for industrialized production of current most of toast earthnut fruit.As at 200 ~ 280 DEG C, under 1.5 ~ 3h condition, to toast, temperature is high, and the time is long, and energy resource consumption is high, and because peanut, not through doing the wash, contains dust in finished product, in the process of stripping food, is very easily stained with to hand, in tape entry, brings unsafe factor to food.Because direct baking, because be heated inequality, easily forms because the degree difference mouthful of finished product baking forms different mouthfeels, make the mouthfeel of product not good again.
(2) microwave baking technology: microwave penetration power is strong, and material is subject to microwave, inner moisture is vaporized rapidly.The advantage of microwave bulking is that dewatering speed is fast, but microwave baking is subject to the impact of shape of product, thickness, size, water content, dewaters, it is inhomogeneous to toast.Portioned product does not also reach due water-content indicator, and coking of another part is difficult to be controlled.Therefore, microwave baking is in the laboratory research stage mostly, there are no the report of industrial applications.
Shandong is the large province of peanut cultivation, but a large amount of peanuts is all to sell as raw material, peanut process deeply industry is very weak, therefore, development peanut baked product contributes to develop peanut food industry, improve scientific and technological content and the added value of (Groundnut products), adjust China's agricultural structure, drive the enthusiasm of peasant planting peanut.
Peanut contains abundant nutritional labeling, once has the title of " green milk " " the first nutraceutical " abroad, is known as again " peanut " in some areas of China, has higher edible and medical value.It is longer than nourishing help, is conducive to long life, and be described as " Vegetable meat ", " meat or fish in element " the same as soya bean.The nutritive value of peanut is higher than grain class, can match in excellence or beauty with some animal foods such as egg, milk, meats.The content that it contains a large amount of protein and fat, particularly unrighted acid is very high, the various nutraceutical of very suitable manufacture.
Summary of the invention
The object of the invention is to the shortcoming for prior art, a kind of constant temperature, cage type baking are provided, retain to greatest extent the method for the toast earthnut fruit of the nutrition of peanut, retain peanut nutritional labeling, natural colored, product has low fat, the feature such as low in calories, is healthy baked goods of new generation.
Technical scheme of the present invention is: a kind of method with shell toast earthnut, and described step is as follows:
1. raw material check and accept, selection: peanut selects that shape is full, color is pure white, must not damage by worms, mouldy, Fragmentation Phenomena, uses after generally using classification by specification, removes not plump fruit;
2. do the wash: raw material fruit being dropped into do the wash in machine through elevator and do the wash, approximately need 2 ~ 3 minutes, is mainly sandy soil, the dust of removing shell surface;
3. dry: the raw material of doing the wash is dropped into drench water machine, through the rotation Li Shui of 3 ~ 4 minutes, enter next process through conveyer belt;
4. baking: constant to peanut primary colors, baking temperature is controlled at 180 ~ 210 DEG C, and baking time is 40 ~ 50 minutes, cage baking;
5. cooling: by baked peanut through the air-dry heat radiation of conveyer belt;
6. grog is selected: reject the underproof products such as not plump fruit, spot fruit, scaling fruit;
7. the finished product of choosing, after metal detection, packs packaging into, weighs, seals, cases, and enters warehouse for finished product after joint sealing.
The process of doing the wash, toasting of the present invention is as follows: raw material peanut is rinsed 2 ~ 3 minutes through doing the wash machine washing, entered drench water machine, through the rotation Li Shui of 3 ~ 4 minutes, enter baking oven through conveyer belt, baking temperature is controlled at 180 ~ 210 DEG C, and baking time is 40 ~ 50 minutes, cage baking.
Beneficial effect of the present invention is: the low temperate zone of the present invention shell toast earthnut is compared and had with microwave baking with high temperature direct baking: (1) is nutritious: the baking of peanut band shell is owing to first passing through and doing the wash, low-temperature bake again, thus the nutrition of peanut farthest retained; (2) being convenient to human body digests and assimilates: compared with common direct baking, after doing the wash, baking can make peanut in the time of baking, farthest retain nutrition again, is convenient to human body and digests and assimilates, and be difficult for getting angry.(3) storage period is long: have the protection of peanut shell, avoided the Oxidation of Fat and Oils phenomenon of shelled peanut; Product water content is below 5% simultaneously, and therefore shelf life of products is longer.After doing the wash again the product hardness of baking than the product hardness on market low 16.07%, brittleness improves 19.88% than product on market.Nutriment loss is few, and crisp brittleness is good, and hardness is low, and mouthfeel is good, meets consumers in general's demand, and market prospects are wide.
Detailed description of the invention
Embodiment 1:
Peanut selects that shape is full, color is pure white, must not damage by worms, mouldy, Fragmentation Phenomena, uses after generally using classification by specification, removes not plump fruit; Raw material fruit being dropped into do the wash in machine through elevator and do the wash, approximately need 2 ~ 3 minutes, is mainly sandy soil, the dust of removing shell surface; The raw material of doing the wash is dropped into drench water machine, through the rotation Li Shui of 3 ~ 4 minutes, enter baking oven through conveyer belt, baking oven baking temperature is controlled at 180 ~ 200 DEG C, and baking time is 45 ~ 50 minutes, cage baking; By baked peanut through the air-dry heat radiation of conveyer belt; Reject the underproof products such as not plump fruit, spot fruit, scaling fruit; The finished product of choosing, after metal detection, packs packaging into, weighs, seals, cases, and enters warehouse for finished product after joint sealing.
Embodiment 2:
Peanut selects that shape is full, color is pure white, must not damage by worms, mouldy, Fragmentation Phenomena, uses after generally using classification by specification, removes not plump fruit; Raw material fruit being dropped into do the wash in machine through elevator and do the wash, approximately need 2 ~ 3 minutes, is mainly sandy soil, the dust of removing shell surface; The raw material of doing the wash is dropped into drench water machine, through the rotation Li Shui of 3 ~ 4 minutes, enter baking oven through conveyer belt, baking oven baking temperature is controlled at 190 ~ 210 DEG C, and baking time is 40 ~ 45 minutes, cage baking; By baked peanut through the air-dry heat radiation of conveyer belt; Reject the underproof products such as not plump fruit, spot fruit, scaling fruit; The finished product of choosing, after metal detection, packs packaging into, weighs, seals, cases, and enters warehouse for finished product after joint sealing.
Embodiment 3:
Peanut selects that shape is full, color is pure white, must not damage by worms, mouldy, Fragmentation Phenomena, uses after generally using classification by specification, removes not plump fruit; Raw material fruit being dropped into do the wash in machine through elevator and do the wash, approximately need 3 ~ 4 minutes, is mainly sandy soil, the dust of removing shell surface; The raw material of doing the wash is dropped into drench water machine, through the rotation Li Shui of 2 ~ 3 minutes, enter baking oven through conveyer belt, baking oven baking temperature is controlled at 190 ~ 210 DEG C, and baking time is 45 ~ 50 minutes, cage baking; By baked peanut through the air-dry heat radiation of conveyer belt; Reject the underproof products such as not plump fruit, spot fruit, scaling fruit; The finished product of choosing, after metal detection, packs packaging into, weighs, seals, cases, and enters warehouse for finished product after joint sealing.

Claims (3)

1. the method with shell toast earthnut, described step is as follows:
1. raw material check and accept, selection: peanut selects that shape is full, color is pure white, must not damage by worms, mouldy, Fragmentation Phenomena, uses after generally using classification by specification, removes not plump fruit;
2. do the wash: raw material fruit being dropped into do the wash in machine through elevator and do the wash, approximately need 2 ~ 3 minutes, is mainly sandy soil, the dust of removing shell surface;
3. dry: the raw material of doing the wash is dropped into drench water machine, through the rotation Li Shui of 3 ~ 4 minutes, enter next process through conveyer belt;
4. baking: constant to peanut primary colors, baking temperature is controlled at 180 ~ 210 DEG C, and baking time is 40 ~ 50 minutes, cage baking;
5. cooling: by baked peanut through the air-dry heat radiation of conveyer belt;
6. grog is selected: reject the underproof products such as not plump fruit, spot fruit, scaling fruit;
7. the finished product of choosing, after metal detection, packs packaging into, weighs, seals, cases, and enters warehouse for finished product after joint sealing.
2. the method with shell toast earthnut according to claim 1, is characterized in that: in described band shell bake process without any interpolation, pure (Groundnut products).
3. the method with shell toast earthnut according to claim 1, it is characterized in that: the described process with shell baking is as follows: will after the selection of raw material peanut, rinse 2 ~ 3 minutes through doing the wash machine washing, send into drench water machine through conveyer belt, through the rotation Li Shui of 3 ~ 4 minutes, being sent to baking oven through conveyer belt toasts, Control for Kiln Temperature, at 180 ~ 200 DEG C, is toasted 45 ~ 60 minutes, and baking oven is selected cage baking oven; Preferably: the described process of doing the wash, toasting is as follows: by entering after the selection of raw material shelled peanut, doing the wash machine-washes rinses 2 ~ 3 minutes, send into drench water machine through conveyer belt, through the rotation Li Shui of 3 ~ 4 minutes, in sending into the cage of baking oven, toasts by conveyer belt, be, under the furnace temperature of 180 ~ 200 DEG C, to toast 45 ~ 50 minutes in temperature.
CN201410430722.0A 2014-08-29 2014-08-29 Method for baking shelled peanuts Pending CN104187890A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410430722.0A CN104187890A (en) 2014-08-29 2014-08-29 Method for baking shelled peanuts

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410430722.0A CN104187890A (en) 2014-08-29 2014-08-29 Method for baking shelled peanuts

Publications (1)

Publication Number Publication Date
CN104187890A true CN104187890A (en) 2014-12-10

Family

ID=52073405

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410430722.0A Pending CN104187890A (en) 2014-08-29 2014-08-29 Method for baking shelled peanuts

Country Status (1)

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CN (1) CN104187890A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106722661A (en) * 2016-11-30 2017-05-31 锦州大远食品工业有限公司 The preparation method that a kind of local flavor hangs stove peanut

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106722661A (en) * 2016-11-30 2017-05-31 锦州大远食品工业有限公司 The preparation method that a kind of local flavor hangs stove peanut

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PB01 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20141210

WD01 Invention patent application deemed withdrawn after publication