CN104397778A - Method for producing spiced peanut kernels through microwaves - Google Patents
Method for producing spiced peanut kernels through microwaves Download PDFInfo
- Publication number
- CN104397778A CN104397778A CN201410722500.6A CN201410722500A CN104397778A CN 104397778 A CN104397778 A CN 104397778A CN 201410722500 A CN201410722500 A CN 201410722500A CN 104397778 A CN104397778 A CN 104397778A
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- peanut
- spiced
- peanut kernels
- peanuts
- microwave
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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
- 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
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
Abstract
The invention relates to a method for producing spiced peanut kernels through microwaves, and is suitable for making and producing leisure peanut food. The spiced peanut kernels are produced from peanut kernels with red membranes, salt, Chinese prickly ash, white sugar, Wangshouyi thirteen-spices, chili powder and spice leaves. The method comprises the following steps: cleaning the peanut kernels with red membranes, draining the cleaned peanut kernels with red membranes, soaking the drained peanut kernels with red membranes in mixed flavoring, and then drying the spiced peanut kernel to a cooked state by an intermittent microwave baking technique. The spiced peanut kernels produced by the method disclosed by the invention not only reserve the original fragrance and the color of peanuts, but also furthest maintain the nutrient characteristics of the peanuts, and besides, the peanuts which are soaked by the flavoring and baked by microwaves are delicious, fragrant and crisp in taste. The method for producing the spiced peanut kernels is quick, convenient, simple and practical, products are suitable for the old and the young, and the spiced peanut kernels are special snacks suitable for being eaten at home and being carried conveniently during a journey.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of microwave Spiced peanuts, be applicable to making and the production of peanut leisure food.
Background technology
Peanut is a kind of high protein oil crops, and its protein content is up to about 30%, and its nutritive value and animal food egg, milk, lean meat are equally matched, and are easy to be absorbed by the body.In peanut, essential amino acid kind comprehensively and ratio is suitable, and peanut is also containing the abundant element such as fat, lecithin, vitamin and calcium, phosphorus, iron.The medical value of peanut is also very high in addition.Containing abundant unrighted acid in peanut, and have positive effect to the middle-aged and old atherosclerotic of prevention and coronary heart disease, peanut red coat also can be used for hemorrhagic disease such as treatment decrease of platelet and bleeding gums etc.The raw ripe all edibles of peanut, not overdone peanut is more easily digested.The preparation method of peanut is various, fries, boils, fried, but along with the increase of cooking time and temperature, the nutrient of peanut can run off in a large number.Commercially available Spiced peanuts's fragrance is light, very easily makes moist, affects mouthfeel, can not meet the requirement of people well.
At present about the patent of spiced peanut mainly concentrates on traditional parch and boiling aspect, as " " [CN104082798A] describes a kind of preparation method of parch type spiced peanut kernel to a kind of parch type spiced peanut kernel and preparation method thereof, and this invention is prepared into spiced peanut kernel by after shelled peanut and corncob mixing baking; Patent " a kind of preparation method of dry spiced peanuts " [CN102429263A] describes a kind of preparation method of dry spiced peanuts, and the peanut soaked by flavoring fries and prepares dry spiced peanuts.Patent " preparation method of a kind of spiced peanut fruit " [CN103584193A] discloses the spiced peanut fruit that a kind of peanut obtains through boiling, immersion and oven dry preparation.Li Dongmeis etc. have delivered the microwave bulking technical study of pollution-free food Spiced peanuts for 2011, are pickled by shelled peanut through five-spice powder, adopt microwave bulking technique to prepare Spiced peanuts.And about adopting microwave baking technology to prepare the patent of spiced peanut and document is domestic there is not yet relevant report.
Summary of the invention
Goal of the invention: a kind of preparation method of Spiced peanuts utilizing the intermittent type microwave technology of curing to prepare delicious flavour, nutritious, crispy in taste is provided.
The present invention is achieved by the following technical solutions:
(1) select the shelled peanut of size uniform outer appearance well with scarlet, clean with clear water, be placed in basin;
(2) Spiced peanuts's formula composition (W/W, mass fraction) of the present invention is as follows: red peanut benevolence 92% ~ 95%, salt 3% ~ 4%, Chinese prickly ash 7 ‰ ~ 10 ‰, soft white sugar 7 ‰ ~ 10 ‰, king keep adopted thirteen spice 5 ‰ ~ 8 ‰, spiceleaf 1 ‰ ~ 3 ‰, chilli powder 1 ‰ ~ 3 ‰;
(3) above-mentioned flavoring is mixed with peanut in basin, add clear water 1000ml, stir with spoon, soak 12 ~ 15h, outwell the water soaking peanut in basin, choose the flavoring soaked, be placed in sieve and drain away the water;
(4) plate shelled peanut drained away the water being placed in beautiful micro-wave oven (microwave output power is 800W) evenly spreads out one deck, 3 times are cured with the fiery intermittent type microwave of middle height, cure 4 ~ 5min at every turn, stir microwave again after cooling, Spiced peanuts's finished product can be obtained.
Product feature: the present invention adopts the mode of first soaking again microwave baking to make Spiced peanuts, the Spiced peanuts that this method makes both had remained the original fragrance of peanut and color and luster, maintain again the nutritive peculiarity of peanut to greatest extent, simultaneously through peanut delicious flavour, crisp, fragrant and pleasant to taste after microwave baking that flavoring soaks.The method of this making Spiced peanuts is efficient and convenient, Simple And Practical, and product suits the taste of both old and young, and is to be suitable at home and portable characteristic snack of going on a journey.
The Spiced peanuts that said method obtains makes formula, intermittent type microwave cures technology and product belongs to scope.
Detailed description of the invention
The invention will be further described and do not limit the scope of the invention for following embodiment.
Experimental technique in following embodiment, if no special instructions, is conventional method.
Percentage composition in following embodiment, if no special instructions, is mass volume ratio concentration (W/V).
The preparation method of embodiment 1 one kinds of microwave Spiced peanuts
(1) select the shelled peanut 500g of size uniform outer appearance well with scarlet, clean with clear water, be placed in basin;
(2) flavoring of column weight amount is taken off by every 500g shelled peanut: salt 18g, Chinese prickly ash 5g, soft white sugar 5g, king keep adopted thirteen spice 4g, spiceleaf 1g, chilli powder 1g;
(3) above-mentioned flavoring is mixed with peanut in basin, add clear water 1000ml, stir with spoon, soak 12h, outwell the water soaking peanut in basin, choose the flavoring soaked, be placed in sieve and drain away the water;
(4) plate shelled peanut drained away the water being placed in beautiful micro-wave oven (microwave output power is 800W) evenly spreads out one deck, 3 times are cured with the fiery intermittent type microwave of middle height, cure 4 ~ 5min at every turn, stir microwave again after cooling, Spiced peanuts's finished product can be obtained.
(5) sensory evaluation of Spiced peanuts
Evaluation group be specialty evaluation personnel form (namely by the composition of personnel being subject to professional sensory evaluation training), have 12 people, descriptive detection method is adopted to carry out careful description, using the result of sensory evaluation as the evaluation criteria of spiced peanut to the mouthfeel of sample, local flavor, outward appearance and color and luster respectively.The subjective appreciation standard of Spiced peanuts and evaluation index are in table 1.
Table 1 Spiced peanuts subjective appreciation standard
After microwave treatment conditions processes respectively by high fire, middle high fire, low fiery three kinds of duration and degree of heating, after high fiery microwave baking, shelled peanut outside is crisp, but center is harder, mouthfeel is bad, and the time of low fiery microwave baking shelled peanut is longer, crispiness is slightly poor, is defined as middle high fire through subjective appreciation determination microwave treatment conditions.
(6) determination of microwave treatment number of times
On above-mentioned result of the test basis, adopt high fire process in microwave, the multilevel experiment of single factor test is carried out to the microwave treatment number of times of Spiced peanuts, Spiced peanuts with sense organ comprehensive grading for evaluation index (evaluation criteria is in table 1), determine the number of times of microwave treatment, the time of microwave treatment is as the criterion with the basic full maturity of Spiced peanuts.
Table 2 Spiced peanuts microwave treatment number of times experimental result
From table 2, when Spiced peanuts's microwave only processes 1 time, because microwave cures always, middle not through supercooling and stirring, the peanut maturity of microwave dish diverse location is widely different, the peanut color being positioned at disk center is partially dark, mouthfeel is comparatively hard, and not crisp, the peanut color being positioned at plate edge is primary colors, mouthfeel comparatively center peanut is good, and the peanut acceptability of microwave treatment 1 time is poor on the whole; During Spiced peanuts's microwave treatment 2 times, through once cooling and stirring in the middle of microwave treatment, mouthfeel is evenly crisp compared with the peanut of microwave treatment 1 time, aftertaste is better, taste is purer, and reflecting feel is better, but the peanut maturity of diverse location and surface color have certain difference; During Spiced peanuts's microwave treatment 3 times, middle through twice cooling and stirring, the Spiced peanuts's mouthfeel obtained evenly, very crisp, aftertaste is good, good taste, peanut gives off a strong fragrance, without bad smell, homogeneous, peanut maturity is consistent, peanut keeps former redness, and reflecting feel is good, and the shelled peanut maturity of diverse location is consistent with surface color.Therefore spiced peanut cures through three intermittent type microwaves and makes peanut evenly ripe with the processing technology of twice stirring, mouthfeel is consistent with color and luster, the volatilization of moisture in peanut is conducive to during peanut cooling simultaneously, this step microwave baking techniques save energy, the Spiced peanuts's crispy in taste obtained, give off a strong fragrance, aftertaste is good.
Claims (2)
1. a preparation method for microwave Spiced peanuts, is characterized in that: Spiced peanuts's formula keeps adopted thirteen spice 5 ‰ ~ 8 ‰ by red peanut benevolence 92% ~ 95%, salt 3% ~ 4%, Chinese prickly ash 7 ‰ ~ 10 ‰, soft white sugar 7 ‰ ~ 10 ‰, king, spiceleaf 1 ‰ ~ 3 ‰, chilli powder 1 ‰ ~ 3 ‰ form.
2. the preparation method of a microwave Spiced peanuts, it is characterized in that: select the shelled peanut of size uniform outer appearance well with scarlet, clear water is cleaned, and keeps adopted thirteen spice, spiceleaf, chilli powder and suitable quantity of water and soaks 12 ~ 15h, remove water and flavoring with salt, Chinese prickly ash, soft white sugar, king; Shelled peanut is placed in the plate that power output is the micro-wave oven of U.S. of 800W, evenly spreads out one deck, with in high fiery intermittent type microwave cure 3 times, cure 4 ~ 5min at every turn, each to stir after cooling microwave again, Spiced peanuts's finished product can be obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410722500.6A CN104397778A (en) | 2014-12-04 | 2014-12-04 | Method for producing spiced peanut kernels through microwaves |
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| CN201410722500.6A CN104397778A (en) | 2014-12-04 | 2014-12-04 | Method for producing spiced peanut kernels through microwaves |
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| CN104397778A true CN104397778A (en) | 2015-03-11 |
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| CN201410722500.6A Pending CN104397778A (en) | 2014-12-04 | 2014-12-04 | Method for producing spiced peanut kernels through microwaves |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722675A (en) * | 2016-12-26 | 2017-05-31 | 东莞市傻二哥食品有限公司 | A kind of fermented red beancurd peanut and its preparation technology |
| CN107535972A (en) * | 2017-10-18 | 2018-01-05 | 青岛大洋天德食品有限公司 | A kind of preparation method of spiced peanut fruit |
| CN107751926A (en) * | 2017-10-18 | 2018-03-06 | 青岛大洋天德食品有限公司 | A kind of process technology of Spiced peanuts |
| CN108323712A (en) * | 2018-01-17 | 2018-07-27 | 华中农业大学 | The method that intermittent type microwave is baked spiced egg |
| CN112971088A (en) * | 2021-04-20 | 2021-06-18 | 中国农业科学院农产品加工研究所 | Method for enhancing fragrance of walnut kernel and walnut kernel prepared by method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4816270A (en) * | 1987-07-20 | 1989-03-28 | Turner Willie A | Processed peanuts and method of producing the same |
| CN101946925A (en) * | 2010-08-02 | 2011-01-19 | 山东龙大植物油有限公司 | Method for manufacturing semi-skimmed spiced peanut kernels |
-
2014
- 2014-12-04 CN CN201410722500.6A patent/CN104397778A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4816270A (en) * | 1987-07-20 | 1989-03-28 | Turner Willie A | Processed peanuts and method of producing the same |
| CN101946925A (en) * | 2010-08-02 | 2011-01-19 | 山东龙大植物油有限公司 | Method for manufacturing semi-skimmed spiced peanut kernels |
Non-Patent Citations (1)
| Title |
|---|
| 李冬梅，等: ""绿色食品五香花生仁的微波膨化工艺研究"", 《中国食物与营养》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722675A (en) * | 2016-12-26 | 2017-05-31 | 东莞市傻二哥食品有限公司 | A kind of fermented red beancurd peanut and its preparation technology |
| CN107535972A (en) * | 2017-10-18 | 2018-01-05 | 青岛大洋天德食品有限公司 | A kind of preparation method of spiced peanut fruit |
| CN107751926A (en) * | 2017-10-18 | 2018-03-06 | 青岛大洋天德食品有限公司 | A kind of process technology of Spiced peanuts |
| CN107535972B (en) * | 2017-10-18 | 2021-05-18 | 青岛大洋天德食品有限公司 | Method for making spiced peanuts |
| CN108323712A (en) * | 2018-01-17 | 2018-07-27 | 华中农业大学 | The method that intermittent type microwave is baked spiced egg |
| CN112971088A (en) * | 2021-04-20 | 2021-06-18 | 中国农业科学院农产品加工研究所 | Method for enhancing fragrance of walnut kernel and walnut kernel prepared by method |
| CN112971088B (en) * | 2021-04-20 | 2022-04-12 | 中国农业科学院农产品加工研究所 | Method for enhancing fragrance of walnut kernel and walnut kernel prepared by method |
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Application publication date: 20150311 |