CN104489789B - A kind of processing method of covered peanut - Google Patents
A kind of processing method of covered peanut Download PDFInfo
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- CN104489789B CN104489789B CN201410620708.7A CN201410620708A CN104489789B CN 104489789 B CN104489789 B CN 104489789B CN 201410620708 A CN201410620708 A CN 201410620708A CN 104489789 B CN104489789 B CN 104489789B
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- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 94
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 94
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 94
- 235000020232 peanut Nutrition 0.000 title claims abstract description 94
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 93
- 239000000796 flavoring agent Substances 0.000 claims abstract description 27
- 235000019634 flavors Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 21
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 21
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 21
- 239000011425 bamboo Substances 0.000 claims abstract description 21
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 108010059892 Cellulase Proteins 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 8
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 229940106157 cellulase Drugs 0.000 claims abstract description 8
- 229940059442 hemicellulase Drugs 0.000 claims abstract description 8
- 108010002430 hemicellulase Proteins 0.000 claims abstract description 8
- 241000234314 Zingiber Species 0.000 claims abstract description 7
- 241000310089 Zingiber kawagoi Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 4
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 7
- 238000005086 pumping Methods 0.000 claims description 7
- 230000035699 permeability Effects 0.000 claims description 4
- 230000005855 radiation Effects 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 claims 1
- 230000003647 oxidation Effects 0.000 abstract description 8
- 238000007254 oxidation reaction Methods 0.000 abstract description 8
- 239000011148 porous material Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000002929 anti-fatigue Effects 0.000 abstract description 2
- 239000003921 oil Substances 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000002936 tranquilizing effect Effects 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract 1
- 150000002978 peroxides Chemical class 0.000 description 18
- 241001330002 Bambuseae Species 0.000 description 17
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 206010008190 Cerebrovascular accident Diseases 0.000 description 4
- 208000006011 Stroke Diseases 0.000 description 4
- 238000007605 air drying Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 208000011580 syndromic disease Diseases 0.000 description 2
- 240000006995 Abutilon theophrasti Species 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 240000004308 marijuana Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Classifications
-
- 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
- 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
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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 present invention relates to a kind of processing method of covered peanut, qualified covered peanut is selected, row hangs input plus cellulase, the enzymolysis liquid enzymolysis of hemicellulase, draining；Boiling water is cooked, draining；Tasty, draining is submerged with the flavor enhancement prepared by salt, bamboo extractive, Rosmarinus officinalis extract and garlic or anise, fennel seeds, cloves, zingiber kawagoii, radix glycyrrhizae, ginger, spiceleaf；Drying alley stage drying is delivered to, to moisture 5% or so, room temperature packaging is cooled to.This hair enzymolysis liquid is digested, and expands peanut shell surface pore, and kernel is tasty easily tasty, shortens drying time；Each section rises row and hangs, and dynamic draining, the draining time is short；Invention can shorten the production time without existing equipment is improved or changed, and reduce energy consumption；Bamboo extractive and Rosmarinus officinalis extract, can not only delay Oxidation of Fat and Oils in kernel to go bad, also anti-aging, antifatigue, stomach invigorating, the health-care efficacy such as tranquilizing and allaying excitement.The present invention can be additionally used in the processing of shelled peanut.
Description
Technical field
The invention belongs to meat deep process technology field, a kind of processing method of covered peanut is more particularly to.
Background technology
Peanut is the leisure food that a kind of depth is liked by consumers in general, and traditional diamond-making technique includes selecting peanut clear
Wash, cook, it is tasty, dry.With the progress of production technology, there are a variety of improvement for the processing technology of peanut,
It is main to include realizing fast tasty using processing modes such as microwave, vacuum.
Covered peanut, which is cooked, tasty difficulty, the problem of drying slow.To solve tasty difficulty, the problem of drying slow
CN103653072 discloses a kind of processing method of peanut, peanut cleaning, by the root of Dahurain angelica, Fu Cen, jujube, Chinese lantern, the wind-weed,
Bitter orange flower, fructus cannabis, fennel seeds, semen trichosanthis, peach kernel, allicin, Tea Polyphenols, salt etc. prepare seasoning soup feed liquid, are put into seasoning
Transmitted, mesh belt drains surface moisture in transmit process, killed with electrolysis water spray with conveyer belt after soup stock immersion stain is tasty
Bacterium, continues to transmit, fresh-keeping to carrying out spraying with chitosan solution in transmit process, obtains product.CN10391919 discloses one kind
Preparation method with shell salt crisp peanut, peanut is through bleaching, cooking by anise, radix glycyrrhizae, cloves, cassia bark, garlic, monosodium glutamate, salt seasoning
Covered peanut after agent dipping passes through wind speed 2.5-4m/s, 65-78 DEG C of heated-air drying of wind-warm syndrome, 10-15h, microwave treatment 2.5-
5.0min, power 3-20KW, frequency 2400-2500MHz, transmission speed 1.5-3.5m/min, then heated-air drying 1.0-1.5m/s,
55-65 DEG C of heated-air drying of wind-warm syndrome, then cool down, pack, as product.
The content of the invention
The goal of the invention of the present invention is to provide a kind of tasty speed being remarkably improved in peanut process, shortens dry
The dry time；And healthy ingredient is introduced, increase the processing method of the covered peanut of the healthcare function of peanut.
The implementation of the object of the invention is that a kind of processing method of covered peanut is comprised the following steps that：
(1) covered peanut selection by winnowing is removed into the bad fruit in part, inferior fruit, then clear water, which is sprayed, removes silt；
(2) enzymolysis liquid is prepared, on the basis of 1Kg clear water, cellulase 10-20g is added, hemicellulase 5-15g is prepared
Go out enzymolysis liquid；
(3) covered peanut cleaned up in step (1) is loaded into the large-scale string bag, hung using row in input enzymolysis liquid completely
Submergence, 50 DEG C of keeping temperature digests 15-30min；After the completion of enzymolysis, rise row and hang, dynamic draining 3min；
(4) covered peanut of step (3) through draining is hung to cooking equipment, be immersed in peanut in boiling water, keep temperature
85-95 DEG C of degree, cooks 45-60min；After the completion of cooking, rise row and hang, dynamic draining 3min；
(5) on the basis of 1Kg clear water, plus salt 80-150g, bamboo extractive 10-25g, Rosmarinus officinalis extract 5-15g and
Garlic 70-100g or anise 5-10g, fennel seeds 5-10g, cloves 2-5g, zingiber kawagoii 2-5g, radix glycyrrhizae 5-10g, ginger 5-10g, spiceleaf
2-5g makes flavor enhancement；
(6) covered peanut of step (4) through draining is hung to tasty equipment, the flavor enhancement for adding step (5) soaks to complete
Not yet, 45 DEG C of keeping temperature, tasty 10-20min rises row and hung, dynamic draining 5min；
(7) covered peanut of step (6) through draining is delivered at drying alley, 65-75 DEG C and dries 1-2h, high wind speed 4-
5m/s；2-3h, middle wind speed 1.5-2.5m/s are dried at 75-95 DEG C；3-5h is dried at 95-105 DEG C, apoplexy hastens 1.5-2.5m/
1-2h, low wind speed 0.5-1m/s are dried at s, 105-115 DEG C, treats that moisture is reduced to 5% or so, it is band to be cooled to room temperature packaging
Shell peanut finished product.
The present invention makes peanut shell occur slight enzymolysis, increase is simultaneously by the collective effect of cellulase and hemicellulase
Expand peanut shell surface pore；Using dynamic draining, quick draining is realized by moisture content deadweight, shortens the draining time；Flavor enhancement
It is easy to pass through surface pore, makes kernel tasty；Drying stage moisture content is easy to pass through surface pore, shortens drying time.Invention nothing
Existing equipment need to be improved or be changed, you can shorten the production time, reduce energy resource consumption；Introduce bamboo extractive and
Rosmarinus officinalis extract, can not only delay in kernel Oxidation of Fat and Oils to go bad, and product is had anti-aging, antifatigue, warm-natured taste
It is pungent, fragrant stomach invigorating, the effects such as tranquilizing and allaying excitement.
The present invention can be additionally used in the processing of shelled peanut.
Embodiment
The present invention selects qualified covered peanut, and row hangs input plus cellulase, the enzymolysis liquid enzymolysis of hemicellulase, draining；
Boiling water is cooked, draining；With by salt, bamboo extractive, Rosmarinus officinalis extract and garlic or anise, fennel seeds, cloves, zingiber kawagoii,
The flavor enhancement that radix glycyrrhizae, ginger, spiceleaf are prepared submerges tasty, draining；Drying alley stage drying is delivered to, it is cold to moisture 5% or so
But packed to room temperature.
Bamboo extractive, Rosmarinus officinalis extract are commercially available bamboo extractive, Rosmarinus officinalis extract.
The covered peanut of step (4) through draining is hung to tasty equipment, adds the flavor enhancement of step (5).Step (3), step
(6) mass ratio of covered peanut and enzymolysis liquid, flavor enhancement is 1:6-1:10.Tasty equipment can for common open tasty pot, sealing
Vacuumize tasty pot or sealing vacuum-pumping can microwave radiation technology permeability vessel.
The present invention is described in detail with specific embodiment below.
Embodiment 1 (life of garlic fragrant flower)：
(1) covered peanut selection by winnowing is removed into the bad fruit in part, inferior fruit, then clear water, which is sprayed, removes silt；
(2) enzymolysis liquid is prepared, on the basis of 1Kg clear water, cellulase 20g is added, hemicellulase 15g makes enzymolysis
Liquid；
(3) covered peanut cleaned up in step (1) is loaded into the large-scale string bag, hung using row in input enzymolysis liquid completely
The mass ratio of submergence, covered peanut and enzymolysis liquid is 1：10,50 DEG C of keeping temperature digests 15min；After the completion of enzymolysis, row is risen
Hang, dynamic draining 3min；
(4) covered peanut of step (3) through draining is hung to cooking equipment, be immersed in peanut in boiling water, keep temperature
90-95 DEG C of degree, cooks 45min；After the completion of cooking, rise row and hang, dynamic draining 3min；
(5) on the basis of 1Kg clear water, plus salt 150g, bamboo extractive 25g, Rosmarinus officinalis extract 15g, garlic 100g
Make flavor enhancement；
(6) covered peanut of step (4) through draining is hung to common open tasty pot, adds the flavor enhancement of step (5) extremely
It is totally submerged, the mass ratio of covered peanut and flavor enhancement is 1：10,45 DEG C of keeping temperature, tasty 20min rises row and hung, dynamic
Draining 5min；
(7) covered peanut of step (6) through draining is delivered at drying alley, 65-75 DEG C and dries 1h, high wind speed 5m/
s；2h, middle wind speed 2.5m/s are dried at 75-95 DEG C；3h is dried at 95-105 DEG C, apoplexy hastens 2.5m/s, done at 105-115 DEG C
Dry 1h, low wind speed speed 1m/s, treats that moisture is reduced to 5% or so, and it is covered peanut finished product to be cooled to room temperature packaging.
After enzymolysis, the covered peanut not digested, because of hole substantial increase, salt infiltrates into kernel and reaches 0.4%, tasty
Time shortens 33.3%, and the moisture drying time shortens 68.2%.
In temperature it is 60 DEG C of accelerated oxidation tests by the covered peanut after packaging, determines its peroxide value.As a result show to add
Plus after bamboo extractive and Rosmarinus officinalis extract, stored 30 days at 60 DEG C, peroxide value is 0.45g/100g, and un-added flower
Fruit peroxide value is 1.55g/100g.
Embodiment 2 (life of garlic fragrant flower)：Be the same as Example 1, unlike,
(2) on the basis of 1Kg clear water, cellulase 10g is added, hemicellulase 5g makes enzymolysis liquid；
(3) in the covered peanut input enzymolysis liquid cleaned up, the mass ratio of covered peanut and enzymolysis liquid is 1：6, enzymolysis
30min；
(4) covered peanut is immersed in boiling water, 85-90 DEG C of keeping temperature, cooks 60min；
(5) on the basis of 1Kg clear water, plus salt 80g, bamboo extractive 10g, Rosmarinus officinalis extract 5g, garlic 70g are prepared
Go out flavor enhancement；
(6) covered peanut is hung to common open tasty pot, adds the flavor enhancement of step (5) to being totally submerged, covered peanut
Mass ratio with flavor enhancement is 1：6,45 DEG C of keeping temperature, tasty 20min rises row and hung, dynamic draining 5min；
(7) covered peanut of step (6) through draining is delivered at drying alley, 65-75 DEG C and dries 2h, high wind speed 4m/
s；3h, middle wind speed 1.5m/s are dried at 75-95 DEG C；5h is dried at 95-105 DEG C, apoplexy hastens 1.5m/s, done at 105-115 DEG C
Dry 2h, low wind speed speed 0.5m/s, treats that moisture is reduced to 5% or so, and it is covered peanut finished product to be cooled to room temperature packaging.
After enzymolysis, the covered peanut not digested, because of hole substantial increase, salt infiltrates into kernel and reaches 0.4%, tasty
Time shortens 33.3%, and the moisture drying time shortens 45.5%.
In temperature it is 60 DEG C of accelerated oxidation tests by the covered peanut after packaging, determines its peroxide value.As a result show to add
Plus after bamboo extractive and Rosmarinus officinalis extract, stored 30 days at 60 DEG C, peroxide value is 0.49g/100g, and un-added band
Shell peanut peroxide value is 1.55g/100g.
Embodiment 3 (life of garlic fragrant flower)：Be the same as Example 1, unlike,
(2) on the basis of 1Kg clear water, cellulase 15g is added, hemicellulase 10g makes enzymolysis liquid；
(3) covered peanut cleaned up in step (1) is loaded into the large-scale string bag, hung using row in input enzymolysis liquid completely
The mass ratio of submergence, covered peanut and enzymolysis liquid is 1：8,50 DEG C of keeping temperature digests 20min；After the completion of enzymolysis, row is risen
Hang, dynamic draining 3min；
(4) covered peanut is immersed in boiling water, 85-95 DEG C of keeping temperature, cooks 50min；
(5) on the basis of 1Kg clear water, plus salt 100g, bamboo extractive 20g, Rosmarinus officinalis extract 10g, garlic 100g
Make flavor enhancement；
(6) covered peanut be hung to sealing vacuum-pumping, can microwave radiation technology permeability vessel, add step (5) flavor enhancement extremely
It is totally submerged, the mass ratio of covered peanut and flavor enhancement is 1：8,45 DEG C of keeping temperature, tasty 10min rises row and hung, dynamic drip
Water 5min；
(7) covered peanut of step (6) through draining is delivered at drying alley, 65-75 DEG C and dries 1.5h, high wind speed
4.5m/s；2.5h, middle wind speed 2m/s are dried at 75-95 DEG C；3.5h is dried at 95-105 DEG C, apoplexy hastens 2m/s, 105-115 DEG C
Lower dry 1.5h, low wind speed speed 0.8m/s, treats that moisture is reduced to 5% or so, and it is covered peanut finished product to be cooled to room temperature packaging.
After enzymolysis, the covered peanut not digested, because of hole substantial increase, salt infiltrates into kernel and reaches 0.4%, tasty
Time shortens 66.7%, and the moisture drying time shortens 59.1%.
In temperature it is 60 DEG C of accelerated oxidation tests by the covered peanut after packaging, determines its peroxide value.As a result show to add
Plus after bamboo extractive and Rosmarinus officinalis extract, stored 30 days at 60 DEG C, peroxide value is 0.47g/100g, and un-added band
Shell peanut peroxide value is 1.55g/100g.
Embodiment 4 (spiced peanut) be the same as Example 1, unlike：
(5) on the basis of 1Kg clear water, plus salt 150g, bamboo extractive 25g, Rosmarinus officinalis extract 15g, anise 10g,
Fennel seeds 10g, cloves 5g, zingiber kawagoii 5g, radix glycyrrhizae 10g, ginger 10g, spiceleaf 5g make flavor enhancement；
(6) covered peanut of step (4) through draining is hung to the sealing tasty pot of vacuum-pumping, adds the seasoning of step (5)
Agent is to being totally submerged, and the mass ratio of covered peanut and flavor enhancement is 1：10,45 DEG C of keeping temperature, tasty 15min rises row and hung,
Dynamic draining 5min；
After enzymolysis, the covered peanut not digested, because of hole substantial increase, salt infiltrates into kernel and reaches 0.4%, tasty
Time shortens 50%, and the moisture drying time shortens 68.2%.
In temperature it is 60 DEG C of accelerated oxidation tests by the covered peanut after packaging, determines its peroxide value.As a result show to add
Plus after bamboo extractive and Rosmarinus officinalis extract, stored 30 days at 60 DEG C, peroxide value is 0.45g/100g, and un-added band
Shell peanut peroxide value is 1.55g/100g.
Embodiment 5 (spiced peanut) be the same as Example 2, unlike：
(5) on the basis of 1Kg clear water, plus salt 80g, bamboo extractive 10g, Rosmarinus officinalis extract 5g, anise 5g, fennel fruit
Fragrant 5g, cloves 2g, zingiber kawagoii 2g, radix glycyrrhizae 5g, ginger 5g, spiceleaf 2g make flavor enhancement；
(6) covered peanut of step (4) through draining is hung to the sealing tasty pot of vacuum-pumping, adds the seasoning of step (5)
Agent is to being totally submerged, and the mass ratio of covered peanut and flavor enhancement is 1：6,45 DEG C of keeping temperature, tasty 15min rises row and hung, moves
State draining 5min；
After enzymolysis, the covered peanut not digested, because of hole substantial increase, salt infiltrates into kernel and reaches 0.4%, tasty
Time shortens 50%, and the moisture drying time shortens 45.5%.
In temperature it is 60 DEG C of accelerated oxidation tests by the covered peanut after packaging, determines its peroxide value.As a result show to add
Plus after bamboo extractive and Rosmarinus officinalis extract, stored 30 days at 60 DEG C, peroxide value is 0.49g/100g, and un-added band
Shell peanut peroxide value is 1.55g/100g.
Embodiment 6 (spiced peanut) be the same as Example 3, unlike：
(5) it is Rosmarinus officinalis extract 10g, anise 8g, small on the basis of 1Kg clear water, plus salt 100g, bamboo extractive 20g
Fennel 8g, cloves 3g, zingiber kawagoii 3g, radix glycyrrhizae 8g, ginger 8g, spiceleaf 3g make flavor enhancement；
(6) by the covered peanut of step (4) through draining be hung to sealing vacuum-pumping, can microwave radiation technology permeability vessel, add
The mass ratio of the flavor enhancement of step (5), covered peanut and flavor enhancement is 1：8,45 DEG C of keeping temperature, tasty 10min rises row
Hang, dynamic draining 5min；
After enzymolysis, the covered peanut not digested, because of hole substantial increase, salt infiltrates into kernel and reaches 0.4%, tasty
Time shortens 67.7%, and the moisture drying time shortens 59.1%.
In temperature it is 60 DEG C of accelerated oxidation tests by the covered peanut after packaging, determines its peroxide value.As a result show to add
Plus after bamboo extractive and Rosmarinus officinalis extract, stored 30 days at 60 DEG C, peroxide value is 0.48g/100g, and un-added band
Shell peanut peroxide value is 1.55g/100g.
Claims (3)
1. a kind of processing method of covered peanut, it is characterised in that comprise the following steps that：
(1) covered peanut selection by winnowing is removed into the bad fruit in part, inferior fruit, then clear water, which is sprayed, removes silt；
(2) enzymolysis liquid is prepared, on the basis of 1Kg clear water, cellulase 10-20g is added, hemicellulase 5-15g makes enzyme
Solve liquid；
(3) covered peanut cleaned up in step (1) is loaded into the large-scale string bag, is hung in input enzymolysis liquid and soaked completely using row
Not yet, 50 DEG C of keeping temperature, digest 15-30min；After the completion of enzymolysis, rise row and hang, dynamic draining 3min；
(4) covered peanut of step (3) through draining is hung to cooking equipment, be immersed in peanut in boiling water, keeping temperature 85-
95 DEG C, cook 45-60min；After the completion of cooking, rise row and hang, dynamic draining 3min；
(5) on the basis of 1Kg clear water, plus salt 80-150g, bamboo extractive 10-25g, Rosmarinus officinalis extract 5-15g, garlic
70-100g makes flavor enhancement；
Or on the basis of 1Kg clear water, plus salt 80-150g, bamboo extractive 10-25g, Rosmarinus officinalis extract 5-15g, anise 5-
10g, fennel seeds 5-10g, cloves 2-5g, zingiber kawagoii 2-5g, radix glycyrrhizae 5-10g, ginger 5-10g, spiceleaf 2-5g make flavor enhancement；
(6) covered peanut of step (4) through draining is hung to tasty equipment, adds the flavor enhancement of step (5) to being totally submerged, protect
Temperature 45 C is held, tasty 10-20min rises row and hung, dynamic draining 5min；
(7) covered peanut of step (6) through draining is delivered at drying alley, 65-75 DEG C and dries 1-2h, high wind speed 4-5m/
s；2-3h, middle wind speed 1.5-2.5m/s are dried at 75-95 DEG C；3-5h, middle wind speed 1.5-2.5m/s, 105- are dried at 95-105 DEG C
1-2h, low wind speed 0.5-1m/s are dried at 115 DEG C, treats that moisture is reduced to 5% or so, it is covered peanut to be cooled to room temperature packaging
Finished product.
2. a kind of processing method of covered peanut according to claim 1, it is characterised in that in step (3) covered peanut with
The mass ratio of enzymolysis liquid is 1：6-1：10；
The mass ratio of covered peanut and flavor enhancement is 1 in step (6)：6-1：10.
3. the processing method of a kind of covered peanut according to claim 1, it is characterised in that step (6) tasty equipment is general
Lead to open tasty pot, sealing the tasty pot of vacuum-pumping or sealing vacuum-pumping, can microwave radiation technology permeability vessel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410620708.7A CN104489789B (en) | 2014-11-06 | 2014-11-06 | A kind of processing method of covered peanut |
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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 |
| 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 |
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| 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 |
| 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 |
| CN107396656B (en) * | 2017-09-15 | 2022-12-02 | 广西壮族自治区农业科学院经济作物研究所 | Peanut seed soaking method with shell |
| 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 |
| CN110180651B (en) * | 2019-06-03 | 2021-08-03 | 山东同其信息科技有限公司 | Food processing is with no additive peanut shell preparation facilities |
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Denomination of invention: A Processing Method for Peanuts with Shells Effective date of registration: 20230718 Granted publication date: 20170922 Pledgee: Bank of China Limited Huanggang branch Pledgor: HUBEI YONGXIN FOOD CO.,LTD. Registration number: Y2023420000304 |