CN104489789A - A processing method for shelled peanuts - Google Patents

A processing method for shelled peanuts Download PDF

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Publication number
CN104489789A
CN104489789A CN201410620708.7A CN201410620708A CN104489789A CN 104489789 A CN104489789 A CN 104489789A CN 201410620708 A CN201410620708 A CN 201410620708A CN 104489789 A CN104489789 A CN 104489789A
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Prior art keywords
peanut
peanuts
draining
covered peanut
processing
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CN201410620708.7A
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CN104489789B (en
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黄开明
林仰星
林仰春
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HUBEI YOON FOOD Co Ltd
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HUBEI YOON FOOD Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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
    • A23L25/20Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to a processing method for shelled peanuts. The processing method includes the following steps: selecting qualified shelled peanuts, putting the peanuts by a crane into an enzymatic hydrolysate containing cellulase and hemicellulase to hydrolyze, and draining the peanuts; cooking the peanuts in boiling water and draining the peanuts; immersing and flavoring the peanuts with a flavor agent prepared by common salt, bamboo leaf extract, rosemary extract, and garlic or star anise, fennel, clove, kaempferia galanga, liquorice, ginger and bay leaf, and draining the peanuts; sending the peanuts to a drying tunnel for stage drying until water content is around 5%, cooling the peanuts to room temperature, and packaging the peanuts. The use of enzymatic hydrolysate to hydrolyze can expand surface pores of the peanut shells to make peanut kernels easy to flavor and to shorten the drying time. Dynamic drain is performed by crane rising in each segment, and short time for draining is achieved. The processing method can shorten production time and reduce energy consumption since there is no need to improve or replace the existing production equipment. The bamboo leaf and rosemary extracts can not only delay oxidative deterioration of grease of the peanut kernels, but also provide health care effects in resisting aging, resisting fatigue, strengthening stomach, tranquilizing body and soothing the nerves, etc. The processing method may also be used in the processing of the peanut kernels.

Description

A kind of processing method of covered peanut
Technical field
The invention belongs to meat deep process technology field, more specifically relate to a kind of processing method of covered peanut.
Background technology
Peanut is a kind of leisure food deeply liked by consumers in general, and traditional diamond-making technique comprises and selects peanut cleaning, boiling, tasty, dry.Along with the progress of production technology, the processing technology for peanut has various different improvement, mainly comprises and adopts the processing mode such as microwave, vacuum to realize fast tasty.
Covered peanut boiling has tasty difficulty, dry slow problem.For solving tasty difficulty, dry slow problem CN103653072 discloses a kind of processing method of peanut, peanut cleans, by preparation seasoning soup feed liquids such as the root of Dahurain angelica, Fu Cen, date, Chinese lantern, the wind-weed, bitter orange flower, fructus cannabis, fennel seeds, semen trichosanthis, peach kernel, allicin, Tea Polyphenols, salt, put into the tasty rear conveyer belt transmission of soup spice immersion stain, in transport process, mesh belt drains surface moisture, with the sterilization of electrolysis water spray, continue to transmit, fresh-keeping to carrying out spraying with chitosan solution in transport process, obtain product.CN10391919 discloses a kind of preparation method with shell salt crisp peanut, the covered peanut of peanut after bleaching, boiling are flooded by anise, Radix Glycyrrhizae, cloves, cassia bark, the head of garlic, monosodium glutamate, salt flavor enhancement is by wind speed 2.5-4m/s, wind-warm syndrome 65-78 DEG C heated-air drying, 10-15h, microwave treatment 2.5-5.0min, power 3-20KW, frequency 2400-2500MHz, transmission speed 1.5-3.5m/min, heated-air drying 1.0-1.5m/s, wind-warm syndrome 55-65 DEG C heated-air drying again, cool again, pack, be product.
Summary of the invention
Goal of the invention of the present invention is to provide a kind of tasty speed significantly improved in peanut process, shortens drying time; And introducing healthy ingredient, increase the processing method of the covered peanut of the health care of peanut.
The implementation of the object of the invention is, a kind of processing method of covered peanut, and concrete steps are as follows:
(1) covered peanut selection by winnowing is removed the bad fruit of part, secondary fruit, then clear water spray irrigation removes silt;
(2) prepare enzymolysis liquid, with 1Kg clear water for benchmark, add cellulase 10-20g, hemicellulase 5-15g makes enzymolysis liquid;
(3) covered peanut cleaned up in step (1) is loaded the large-scale string bag, adopt row to hang and drop into submergence completely in enzymolysis liquid, keep temperature 50 C, enzymolysis 15-30min; After enzymolysis completes, rise row and hang, dynamic draining 3min;
(4) step (3) is winched to boiling equipment through the covered peanut of draining, be immersed in boiling water to peanut, keep temperature 85-95 DEG C, boiling 45-60min; After boiling completes, rise row and hang, dynamic draining 3min;
(5) with 1Kg clear water for benchmark, with salt 80-150g, bamboo extractive 10-25g, Rosmarinus officinalis extract 5-15g and garlic 70-100g or anistree 5-10g, fennel seeds 5-10g, cloves 2-5g, three how 2-5g, Radix Glycyrrhizae 5-10g, ginger 5-10g, spiceleaf 2-5g make flavor enhancement;
(6) step (4) is winched to tasty equipment through the covered peanut of draining, add the flavor enhancement of step (5) to complete submergence, keep temperature 45 C, tasty 10-20min, rise row and hang, dynamic draining 5min;
(7) step (6) is delivered to drying alley through the covered peanut of draining, dry 1-2h at 65-75 DEG C, high wind speed 4-5m/s; Dry 2-3h at 75-95 DEG C, middle wind speed 1.5-2.5m/s; Dry 3-5h at 95-105 DEG C, apoplexy hastens dry 1-2h at 1.5-2.5m/s, 105-115 DEG C, and low wind speed 0.5-1m/s, treats that moisture is reduced to about 5%, is cooled to room temperature packaging and is covered peanut finished product.
The present invention passes through the acting in conjunction of cellulase and hemicellulase, makes peanut shell that slight enzymolysis occur, increases and expand peanut shell surface pore; Adopt dynamic draining, rely on moisture content deadweight to realize quick draining, shorten the draining time; Flavor enhancement is easy to through surface pore, makes kernel tasty; Drying stage moisture content is easy to through surface pore, shortens drying time.Invention, without the need to improving existing equipment or changing, can shorten the production time, reduces energy resource consumption; Introduce bamboo extractive and Rosmarinus officinalis extract, not only can delay Oxidation of Fat and Oils in kernel and go bad, also make product have anti-ageing, antifatigue, taste warm in nature is pungent, fragrant stomach invigorating, the effects such as tranquilizing and allaying excitement.
The present invention also can be used for the processing of shelled peanut.
Detailed description of the invention
The present invention selects qualified covered peanut, and row hangs the enzymolysis liquid enzymolysis dropping into and add cellulase, hemicellulase, draining; Boiling water boiling, draining; With by salt, bamboo extractive, Rosmarinus officinalis extract and garlic or anise, fennel seeds, cloves, three how, the flavor enhancement submergence of preparing of Radix Glycyrrhizae, ginger, spiceleaf is tasty, draining; Deliver to drying alley stage drying, to moisture about 5%, be cooled to room temperature packaging.
Bamboo extractive, Rosmarinus officinalis extract are commercially available bamboo extractive, Rosmarinus officinalis extract.
Step (4) winches to tasty equipment through the covered peanut of draining, adds the flavor enhancement of step (5).The mass ratio of step (3), step (6) covered peanut and enzymolysis liquid, flavor enhancement is 1:6-1:10.Tasty equipment is that common uncovered tasty pot, the sealing tasty pot of vacuum-pumping or sealing vacuum-pumping can microwave radiation technology permeability vessels.
With specific embodiment in detail the present invention is described in detail below.
Embodiment 1 (garlic fragrant flower is raw):
(1) covered peanut selection by winnowing is removed the bad fruit of part, secondary fruit, then clear water spray irrigation removes silt;
(2) prepare enzymolysis liquid, with 1Kg clear water for benchmark, add cellulase 20g, hemicellulase 15g makes enzymolysis liquid;
(3) covered peanut cleaned up in step (1) is loaded the large-scale string bag, adopt row to hang and drop into submergence completely in enzymolysis liquid, the mass ratio of covered peanut and enzymolysis liquid is 1:10, keeps temperature 50 C, enzymolysis 15min; After enzymolysis completes, rise row and hang, dynamic draining 3min;
(4) step (3) is winched to boiling equipment through the covered peanut of draining, be immersed in boiling water to peanut, keep temperature 90-95 DEG C, boiling 45min; After boiling completes, rise row and hang, dynamic draining 3min;
(5) with 1Kg clear water for benchmark, with salt 150g, bamboo extractive 25g, Rosmarinus officinalis extract 15g, garlic 100g make flavor enhancement;
(6) step (4) is winched to common uncovered tasty pot through the covered peanut of draining, add the flavor enhancement of step (5) to complete submergence, the mass ratio of covered peanut and flavor enhancement is 1:10, keep temperature 45 C, tasty 20min, rises row and hangs, dynamic draining 5min;
(7) step (6) is delivered to drying alley through the covered peanut of draining, dry 1h at 65-75 DEG C, high wind speed 5m/s; Dry 2h at 75-95 DEG C, middle wind speed 2.5m/s; Dry 3h at 95-105 DEG C, apoplexy hastens dry 1h at 2.5m/s, 105-115 DEG C, and low wind speed speed 1m/s, treats that moisture is reduced to about 5%, is cooled to room temperature packaging and is covered peanut finished product.
After enzymolysis, the covered peanut of more non-enzymolysis, because hole rolls up, salt infiltrates into kernel and reaches 0.4%, tasty time shorten 33.3%, moisture drying time shorten 68.2%.
Be 60 DEG C of accelerated oxidation tests by the covered peanut after packaging in temperature, measure its peroxide value.After result shows to add bamboo extractive and Rosmarinus officinalis extract, store 30 days at 60 DEG C, peroxide value is 0.45g/100g, and un-added peanut peroxide value is 1.55g/100g.
Embodiment 2 (garlic fragrant flower is raw): with embodiment 1, unlike,
(2) with 1Kg clear water for benchmark, add cellulase 10g, hemicellulase 5g makes enzymolysis liquid;
(3) covered peanut cleaned up drops in enzymolysis liquid, and the mass ratio of covered peanut and enzymolysis liquid is 1:6, enzymolysis 30min;
(4) covered peanut is immersed in boiling water, keeps temperature 85-90 DEG C, boiling 60min;
(5) with 1Kg clear water for benchmark, with salt 80g, bamboo extractive 10g, Rosmarinus officinalis extract 5g, garlic 70g make flavor enhancement;
(6) covered peanut winches to common uncovered tasty pot, and add the flavor enhancement of step (5) to complete submergence, the mass ratio of covered peanut and flavor enhancement is 1:6, keeps temperature 45 C, tasty 20min, rises row and hangs, dynamic draining 5min;
(7) step (6) is delivered to drying alley through the covered peanut of draining, dry 2h at 65-75 DEG C, high wind speed 4m/s; Dry 3h at 75-95 DEG C, middle wind speed 1.5m/s; Dry 5h at 95-105 DEG C, apoplexy hastens dry 2h at 1.5m/s, 105-115 DEG C, and low wind speed speed 0.5m/s, treats that moisture is reduced to about 5%, is cooled to room temperature packaging and is covered peanut finished product.
After enzymolysis, the covered peanut of more non-enzymolysis, because hole rolls up, salt infiltrates into kernel and reaches 0.4%, tasty time shorten 33.3%, moisture drying time shorten 45.5%.
Be 60 DEG C of accelerated oxidation tests by the covered peanut after packaging in temperature, measure its peroxide value.After result shows to add bamboo extractive and Rosmarinus officinalis extract, store 30 days at 60 DEG C, peroxide value is 0.49g/100g, and un-added covered peanut peroxide value is 1.55g/100g.
Embodiment 3 (garlic fragrant flower is raw): with embodiment 1, unlike,
(2) with 1Kg clear water for benchmark, add cellulase 15g, hemicellulase 10g makes enzymolysis liquid;
(3) covered peanut cleaned up in step (1) is loaded the large-scale string bag, adopt row to hang and drop into submergence completely in enzymolysis liquid, the mass ratio of covered peanut and enzymolysis liquid is 1:8, keeps temperature 50 C, enzymolysis 20min; After enzymolysis completes, rise row and hang, dynamic draining 3min;
(4) covered peanut is immersed in boiling water, keeps temperature 85-95 DEG C, boiling 50min;
(5) with 1Kg clear water for benchmark, with salt 100g, bamboo extractive 20g, Rosmarinus officinalis extract 10g, garlic 100g make flavor enhancement;
(6) covered peanut winch to sealing vacuum-pumping, can microwave radiation technology permeability vessel, add the flavor enhancement of step (5) to complete submergence, the mass ratio of covered peanut and flavor enhancement is 1:8, keep temperature 45 C, tasty 10min, rises row and hangs, dynamic draining 5min;
(7) step (6) is delivered to drying alley through the covered peanut of draining, dry 1.5h at 65-75 DEG C, high wind speed 4.5m/s; Dry 2.5h at 75-95 DEG C, middle wind speed 2m/s; Dry 3.5h at 95-105 DEG C, apoplexy hastens dry 1.5h at 2m/s, 105-115 DEG C, and low wind speed speed 0.8m/s, treats that moisture is reduced to about 5%, is cooled to room temperature packaging and is covered peanut finished product.
After enzymolysis, the covered peanut of more non-enzymolysis, because hole rolls up, salt infiltrates into kernel and reaches 0.4%, tasty time shorten 66.7%, moisture drying time shorten 59.1%.
Be 60 DEG C of accelerated oxidation tests by the covered peanut after packaging in temperature, measure its peroxide value.After result shows to add bamboo extractive and Rosmarinus officinalis extract, store 30 days at 60 DEG C, peroxide value is 0.47g/100g, and un-added covered peanut peroxide value is 1.55g/100g.
Embodiment 4 (spiced peanut) with embodiment 1, unlike:
(5) with 1Kg clear water for benchmark, with salt 150g, bamboo extractive 25g, Rosmarinus officinalis extract 15g, anistree 10g, fennel seeds 10g, cloves 5g, three how 5g, Radix Glycyrrhizae 10g, ginger 10g, spiceleaf 5g make flavor enhancement;
(6) step (4) is winched to the tasty pot of sealing vacuum-pumping through the covered peanut of draining, add the flavor enhancement of step (5) to complete submergence, the mass ratio of covered peanut and flavor enhancement is 1:10, keep temperature 45 C, tasty 15min, rise row to hang, dynamic draining 5min;
After enzymolysis, the covered peanut of more non-enzymolysis, because hole rolls up, salt infiltrates into kernel and reaches 0.4%, tasty time shorten 50%, moisture drying time shorten 68.2%.
Be 60 DEG C of accelerated oxidation tests by the covered peanut after packaging in temperature, measure its peroxide value.After result shows to add bamboo extractive and Rosmarinus officinalis extract, store 30 days at 60 DEG C, peroxide value is 0.45g/100g, and un-added covered peanut peroxide value is 1.55g/100g.
Embodiment 5 (spiced peanut) with embodiment 2, unlike:
(5) with 1Kg clear water for benchmark, with salt 80g, bamboo extractive 10g, Rosmarinus officinalis extract 5g, anistree 5g, fennel seeds 5g, cloves 2g, three how 2g, Radix Glycyrrhizae 5g, ginger 5g, spiceleaf 2g make flavor enhancement;
(6) step (4) is winched to the tasty pot of sealing vacuum-pumping through the covered peanut of draining, add the flavor enhancement of step (5) to complete submergence, the mass ratio of covered peanut and flavor enhancement is 1:6, keep temperature 45 C, tasty 15min, rise row to hang, dynamic draining 5min;
After enzymolysis, the covered peanut of more non-enzymolysis, because hole rolls up, salt infiltrates into kernel and reaches 0.4%, tasty time shorten 50%, moisture drying time shorten 45.5%.
Be 60 DEG C of accelerated oxidation tests by the covered peanut after packaging in temperature, measure its peroxide value.After result shows to add bamboo extractive and Rosmarinus officinalis extract, store 30 days at 60 DEG C, peroxide value is 0.49g/100g, and un-added covered peanut peroxide value is 1.55g/100g.
Embodiment 6 (spiced peanut) with embodiment 3, unlike:
(5) with 1Kg clear water for benchmark, with salt 100g, bamboo extractive 20g, Rosmarinus officinalis extract 10g, anistree 8g, fennel seeds 8g, cloves 3g, three how 3g, Radix Glycyrrhizae 8g, ginger 8g, spiceleaf 3g make flavor enhancement;
(6) by step (4) through the covered peanut of draining winch to sealing vacuum-pumping, can microwave radiation technology permeability vessel, add the flavor enhancement of step (5), the mass ratio of covered peanut and flavor enhancement is 1:8, keep temperature 45 C, tasty 10min, rise row to hang, dynamic draining 5min;
After enzymolysis, the covered peanut of more non-enzymolysis, because hole rolls up, salt infiltrates into kernel and reaches 0.4%, tasty time shorten 67.7%, moisture drying time shorten 59.1%.
Be 60 DEG C of accelerated oxidation tests by the covered peanut after packaging in temperature, measure its peroxide value.After result shows to add bamboo extractive and Rosmarinus officinalis extract, store 30 days at 60 DEG C, peroxide value is 0.48g/100g, and un-added covered peanut peroxide value is 1.55g/100g.

Claims (3)

1. a processing method for covered peanut, is characterized in that concrete steps are as follows:
(1) covered peanut selection by winnowing is removed the bad fruit of part, secondary fruit, then clear water spray irrigation removes silt;
(2) prepare enzymolysis liquid, with 1Kg clear water for benchmark, add cellulase 10-20g, hemicellulase 5-15g makes enzymolysis liquid;
(3) covered peanut cleaned up in step (1) is loaded the large-scale string bag, adopt row to hang and drop into submergence completely in enzymolysis liquid, keep temperature 50 C, enzymolysis 15-30min; After enzymolysis completes, rise row and hang, dynamic draining 3min;
(4) step (3) is winched to boiling equipment through the covered peanut of draining, be immersed in boiling water to peanut, keep temperature 85-95 DEG C, boiling 45-60min; After boiling completes, rise row and hang, dynamic draining 3min;
(5) with 1Kg clear water for benchmark, with salt 80-150g, bamboo extractive 10-25g, Rosmarinus officinalis extract 5-15g and garlic 70-100g or anistree 5-10g, fennel seeds 5-10g, cloves 2-5g, three how 2-5g, Radix Glycyrrhizae 5-10g, ginger 5-10g, spiceleaf 2-5g make flavor enhancement;
(6) step (4) is winched to tasty equipment through the covered peanut of draining, add the flavor enhancement of step (5) to complete submergence, keep temperature 45 C, tasty 10-20min, rise row and hang, dynamic draining 5min;
(7) step (6) is delivered to drying alley through the covered peanut of draining, dry 1-2h at 65-75 DEG C, high wind speed 4-5m/s; Dry 2-3h at 75-95 DEG C, middle wind speed 1.5-2.5m/s; Dry 3-5h at 95-105 DEG C, apoplexy hastens dry 1-2h at 1.5-2.5m/s, 105-115 DEG C, and low wind speed speed 0.5-1m/s, treats that moisture is reduced to about 5%, is cooled to room temperature packaging and is covered peanut finished product.
2. the processing method of a kind of covered peanut according to claim 1, is characterized in that step (3), step (6) covered peanut and enzymolysis liquid, the mass ratio of flavor enhancement is 1:6-1:10.
3. the processing method of a kind of covered peanut according to claim 1, it is characterized in that step (6) tasty equipment be common uncovered tasty pot, sealing the tasty pot of vacuum-pumping or sealing vacuum-pumping, can microwave radiation technology permeability vessel.
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Cited By (12)

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CN104905327A (en) * 2015-05-26 2015-09-16 安徽凯利粮油食品有限公司 Tomato flavored odd taste peanut and preparation method thereof
CN106035522A (en) * 2016-07-20 2016-10-26 合肥吴复和食品有限公司 Mind calming ginseng peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof
CN106035521A (en) * 2016-07-20 2016-10-26 合肥吴复和食品有限公司 Brain supplementing walnut kernel peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof
CN106035523A (en) * 2016-07-20 2016-10-26 合肥吴复和食品有限公司 Lung moistening liquorice peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof
CN106035520A (en) * 2016-07-20 2016-10-26 合肥吴复和食品有限公司 Spleen strengthening pumpkin peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof
CN106106651A (en) * 2016-07-20 2016-11-16 合肥吴复和食品有限公司 Jasmine heat clearing away peanut taste crisp short cakes with sesame based on natural peanut taste essence and preparation method thereof
CN106106650A (en) * 2016-07-20 2016-11-16 合肥吴复和食品有限公司 Oryza glutinosa spleen invigorating peanut taste crisp short cakes with sesame based on natural peanut taste essence and preparation method thereof
CN106135356A (en) * 2016-07-20 2016-11-23 合肥吴复和食品有限公司 Radix Angelicae Dahuricae cold expelling peanut taste crisp short cakes with sesame based on natural peanut taste essence and preparation method thereof
CN106165713A (en) * 2016-07-20 2016-11-30 合肥吴复和食品有限公司 Semen Nelumbinis based on natural peanut taste essence nourish heart peanut taste crisp short cakes with sesame and preparation method thereof
CN107396656A (en) * 2017-09-15 2017-11-28 广西壮族自治区农业科学院经济作物研究所 One cultivates peanut with shell seed-soaking method
CN107927680A (en) * 2017-10-30 2018-04-20 重庆珍真脆食品有限公司 Additive-free covered peanut production technology
CN110180651A (en) * 2019-06-03 2019-08-30 张运岭 A kind of additive-free peanut shell preparation facilities of food processing

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104905327A (en) * 2015-05-26 2015-09-16 安徽凯利粮油食品有限公司 Tomato flavored odd taste peanut and preparation method thereof
CN106035522A (en) * 2016-07-20 2016-10-26 合肥吴复和食品有限公司 Mind calming ginseng peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof
CN106035521A (en) * 2016-07-20 2016-10-26 合肥吴复和食品有限公司 Brain supplementing walnut kernel peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof
CN106035523A (en) * 2016-07-20 2016-10-26 合肥吴复和食品有限公司 Lung moistening liquorice peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof
CN106035520A (en) * 2016-07-20 2016-10-26 合肥吴复和食品有限公司 Spleen strengthening pumpkin peanut flavored crisp biscuits based on natural peanut flavored essence and preparation method thereof
CN106106651A (en) * 2016-07-20 2016-11-16 合肥吴复和食品有限公司 Jasmine heat clearing away peanut taste crisp short cakes with sesame based on natural peanut taste essence and preparation method thereof
CN106106650A (en) * 2016-07-20 2016-11-16 合肥吴复和食品有限公司 Oryza glutinosa spleen invigorating peanut taste crisp short cakes with sesame based on natural peanut taste essence and preparation method thereof
CN106135356A (en) * 2016-07-20 2016-11-23 合肥吴复和食品有限公司 Radix Angelicae Dahuricae cold expelling peanut taste crisp short cakes with sesame based on natural peanut taste essence and preparation method thereof
CN106165713A (en) * 2016-07-20 2016-11-30 合肥吴复和食品有限公司 Semen Nelumbinis based on natural peanut taste essence nourish heart peanut taste crisp short cakes with sesame and preparation method thereof
CN107396656A (en) * 2017-09-15 2017-11-28 广西壮族自治区农业科学院经济作物研究所 One cultivates peanut with shell seed-soaking method
CN107927680A (en) * 2017-10-30 2018-04-20 重庆珍真脆食品有限公司 Additive-free covered peanut production technology
CN110180651A (en) * 2019-06-03 2019-08-30 张运岭 A kind of additive-free peanut shell preparation facilities of food processing

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