CN104351864A - 一种即食花生的制备方法 - Google Patents
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- PQLVXDKIJBQVDF-UHFFFAOYSA-N acetic acid;hydrate Chemical compound O.CC(O)=O PQLVXDKIJBQVDF-UHFFFAOYSA-N 0.000 abstract 1
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Classifications
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
本发明属于食品加工技术领域,涉及一种麻辣味即食花生的制备方法;先将带皮花生仁投入醋酸水溶液中蒸煮并搅拌使花生皮衣脱落,分离捞出脱皮花生仁和花生皮衣备用,再将脱皮花生仁置于沸水中,同时加注水溶辣椒油树脂、水溶花椒油树脂、蜂蜜和碘盐,大火浸煮得浸煮花生仁,然后将浸煮花生仁晾干后烘烤并投入加热过薄荷的花生油中炸至金黄色得炸制花生仁,最后待炸制花生仁冷却至室温后撒上食盐和呈味核苷酸二钠,放入白酒中搅拌并包装,得产品即食花生;其制备工艺简单,原料取自天然产品,无毒副作用,制备成本低,营养价值高,食用环境友好。
Description
技术领域:
本发明属于食品加工技术领域,涉及一种批量加工生产麻辣味花生仁食品的新工艺,特别是一种即食花生的制备方法。
背景技术:
现有市售的麻辣花生等即食品是一种美味可口的休闲食品,由于其兼有麻、辣、香、酥、脆的口感,而且营养丰富,深受消费者喜爱,市场需求量也越来越大。目前,多味花生的制作方法多是将花生脱皮后,进行油炸或烘烤,然后伴以花椒、辣椒及盐等配料、冷却包装而成,此类产品由于各种配料是在将花生油炸或烘烤后洒涂包覆在花生表面的,造成入味不深,贮存时间短,口感松散等缺点,尤其是花椒与辣椒等配料是以花椒粒和辣椒碎的形式使用的,花椒和辣椒中辣味和麻味的有效成分利用率不高,而且吃到嘴里,会有过麻和过辣的不适口感。所以,寻求一种新型的麻辣花生的制作方法很有市场前景,该方法以天然辣椒和花椒的提取物以及新型食品配料代替花椒粒和辣椒碎等配料,并对制作方法进行优化,可有效地克服上述麻辣花生产品的缺点,使花生食品更加适口而受到欢迎,而且可以大大降低成本,市场前景广阔。
发明内容:
本发明的目的在于克服现有技术存在的缺点,寻求设计一种以花生仁为原料批量生产即食花生的制备工艺,以天然辣椒和花椒的提取物以及新型食品配料代替花椒粒和辣椒碎等配料,并对制作工艺过程进行优化,是花生的食用更加适口并保留更多的营养成份。
为了实现上述目的,本发明的主体工艺包括脱皮、浸煮、烘烤、炸制和拌料五个步骤:
(1)脱皮:先将带皮花生仁投入重量百分比浓度为3~5%的醋酸水溶液中蒸煮2~4分钟使花生皮衣容易脱落,醋酸水溶液的用量盖过花生顶表面3~5cm,然后搅拌使花生皮衣脱除,分离捞出煮后脱皮花生仁和花生皮衣备用;
(2)浸煮:将脱皮花生仁置于沸水中,使水面高于脱皮花生仁2~4cm,同时按每100g花生仁加注0.2ml水溶辣椒油树脂和0.4ml水溶花椒油树脂,再加入3~5g蜂蜜和3~5g碘盐,大火浸煮10~30分钟,使花生仁充分吸收麻辣味,得浸煮花生仁;
(3)烘烤:将浸煮花生仁晾干后置于115~122℃的烘箱中烘烤10~15min,除去花生仁中的部分水分,得烘烤花生仁;
(4)炸制:将自然凉半干的薄荷叶放入花生油中,再将花生油加热至120~150℃,并保温3~5分钟后将薄荷叶捞出,再将油加热至220~240℃后放入烘烤花生仁炸制3~5min,炸至金黄色起锅,其花生油用量高过花生仁表面2~3cm,得炸制花生仁;
(5)拌料:将炸制花生仁冷却至室温,再按每100g炸制花生仁撒上2g食盐和0.03g呈味核苷酸二钠,再放入3~5g 65°白酒后搅拌,得调味后的拌料花生仁;最后将调味后的拌料花生仁分袋或按市售需要进行密封包装,得产品即食花生。
本发明与传统的麻辣花生的制作工艺相比,克服麻辣花生入味不深,尤其是花椒和辣椒等配料是以花椒粒和辣椒碎的形式使用的,花椒和辣椒中辣味和麻味的有效成分利用率不高,而且吃到嘴里会有过麻和过辣的不适口感等缺点,其制备工艺简单,原料取自天然产品,无毒副作用,制备成本低,营养价值高,食用环境友好。
具体实施方式:
下面通过具体实施例对本发明做进一步阐述。
实施例1:
本实施例的主体工艺包括脱皮、浸煮、烘烤、炸制和拌料五个工艺步骤:
(1)脱皮:先将带皮花生仁投入重量百分比浓度为3~5%的醋酸水溶液中蒸煮2~4分钟使花生皮衣容易脱落,醋酸水溶液的用量以盖过花生顶表面3~5cm为宜,然后搅拌使花生皮衣脱除,分离捞出煮后脱皮花生仁和花生皮衣备用;
(2)浸煮:将脱皮花生仁置于沸水中,使水面高于脱皮花生仁2~4cm,同时按每100g花生仁加注0.2ml水溶辣椒油树脂和0.4ml水溶花椒油树脂,再加入3~5g蜂蜜和3~5g碘盐,大火浸煮10~30分钟,使花生仁充分吸收麻辣味,得浸煮花生仁;
(3)烘烤:将浸煮花生仁晾干后置于115~122℃的烘箱中烘烤10~15min,除去花生仁中的部分水分,得烘烤花生仁;
(4)炸制:将自然凉半干的薄荷叶放入花生油中,再将花生油加热至120~150℃,并保温3~5分钟后,将薄荷叶捞出,再将油加热至220~240℃后放入烘烤花生仁炸制3~5min,炸至金黄色起锅,其花生油用量以高过花生仁表面2~3cm,得炸制花生仁;
(5)拌料:将炸制花生仁冷却至室温,再按每100g炸制花生仁撒上2g食盐和0.03g呈味核苷酸二钠再放入3~5g 65°白酒后搅拌,得拌料花生仁;最后将进行调味后的拌料花生仁分袋或按市售需要进行密封包装,得产品即食花生。
本实施例制备的即食花生可以保存在常温下60~100天,真空保存期为180~240天,可即食或凉拌其他添加料食用;所使用的水溶辣椒油树脂和水溶花椒油树脂可直接选用市售产品或自制而成。
实施例2:水溶辣椒油树脂的制备
本实施例先在100g辣椒油树脂(市售,辣椒碱含量为20%)中加入50g聚甘油脂肪酸酯(十聚甘油单月桂酸酯、十聚甘油单肉桂酸酯、十聚甘油单油酸酯三种之一均可)50℃~60℃加热搅拌20分钟,。然后依次加入预热到40℃~50℃的70g吐温20、80g纯净水,每加入一种物料搅拌20分钟后再加入下一种物料,搅拌速度均为200~300转/分钟全部完成后静置1小时,包装,即为水溶辣椒油树脂(辣椒碱含量为6.6%)。
实施例3:水溶花椒油树脂制备
本实施例先在100g花椒油树脂(市售,麻度为120)中加入80预热到30~40℃的吐温80,搅拌10分钟,然后依次加入100g丙二醇,120g纯净水,在30℃~40℃下再搅拌20分钟,搅拌速度均为200~300转/分钟,真空条件抽气10分钟(真空度为-0.05Mpa~-0.07Mpa),恢复常压,包装,即为麻度为30的水溶花椒油树脂。
Claims (1)
1.一种即食花生的制备方法,其特征在于主体工艺包括脱皮、浸煮、烘烤、炸制和拌料五个步骤:
(1)脱皮:先将带皮花生仁投入重量百分比浓度为3~5%的醋酸水溶液中蒸煮2~4分钟使花生皮衣容易脱落,醋酸水溶液的用量盖过花生顶表面3~5cm,然后搅拌使花生皮衣脱除,分离捞出煮后脱皮花生仁和花生皮衣备用;
(2)浸煮:将脱皮花生仁置于沸水中,使水面高于脱皮花生仁2~4cm,同时按每100g花生仁加注0.2ml水溶辣椒油树脂和0.4ml水溶花椒油树脂,再加入3~5g蜂蜜和3~5g碘盐,大火浸煮10~30分钟,使花生仁充分吸收麻辣味,得浸煮花生仁;
(3)烘烤:将浸煮花生仁晾干后置于115~122℃的烘箱中烘烤10~15min,除去花生仁中的部分水分,得烘烤花生仁;
(4)炸制:将自然凉半干的薄荷叶放入花生油中,再将花生油加热至120~150℃,并保温3~5分钟后将薄荷叶捞出,再将油加热至220~240℃后放入烘烤花生仁炸制3~5min,炸至金黄色起锅,其花生油用量高过花生仁表面2~3cm,得炸制花生仁;
(5)拌料:将炸制花生仁冷却至室温,再按每100g炸制花生仁撒上2g食盐和0.03g呈味核苷酸二钠,再放入3~5g 65°白酒后搅拌,得调味后的拌料花生仁;最后将调味后的拌料花生仁分袋或按市售需要进行密封包装,得产品即食花生。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106107841A (zh) * | 2016-06-23 | 2016-11-16 | 青岛宝泉花生制品有限公司 | 一种麻辣花生加工工艺 |
CN108576740A (zh) * | 2018-03-26 | 2018-09-28 | 郭锋华 | 一种麻辣花生及其制备方法 |
CN114073304A (zh) * | 2020-08-17 | 2022-02-22 | 烟台欣和企业食品有限公司 | 麻辣味花生制品及其制备方法 |
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CN1300565A (zh) * | 1999-12-22 | 2001-06-27 | 裴敦平 | 一种脱脂花生仁的生产方法 |
CN101133874A (zh) * | 2007-10-18 | 2008-03-05 | 刘铁 | 一种花生食品及其制作方法 |
CN102132911A (zh) * | 2011-03-03 | 2011-07-27 | 中国农业科学院农产品加工研究所 | 一种着味酥脆花生休闲食品及其制备方法 |
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CN108576740A (zh) * | 2018-03-26 | 2018-09-28 | 郭锋华 | 一种麻辣花生及其制备方法 |
CN114073304A (zh) * | 2020-08-17 | 2022-02-22 | 烟台欣和企业食品有限公司 | 麻辣味花生制品及其制备方法 |
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