CN104664460A - Preparation method for multi-flavor peanuts - Google Patents
Preparation method for multi-flavor peanuts Download PDFInfo
- Publication number
- CN104664460A CN104664460A CN201310634784.9A CN201310634784A CN104664460A CN 104664460 A CN104664460 A CN 104664460A CN 201310634784 A CN201310634784 A CN 201310634784A CN 104664460 A CN104664460 A CN 104664460A
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- peanuts
- preparation
- peanut
- boiling container
- soup
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 title abstract 4
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 44
- 239000000463 material Substances 0.000 claims abstract description 20
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- 239000007864 aqueous solution Substances 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 5
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 5
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 22
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 22
- 235000018262 Arachis monticola Nutrition 0.000 claims description 22
- 238000009835 boiling Methods 0.000 claims description 22
- 239000004615 ingredient Substances 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 229910052573 porcelain Inorganic materials 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 244000295724 Allium chinense Species 0.000 abstract 1
- 235000016790 Allium chinense Nutrition 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 240000005373 Panax quinquefolius Species 0.000 abstract 1
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000002814 niacins Chemical class 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Classifications
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a preparation method for multi-flavor peanuts. The preparation method comprises the following steps: firstly, getting fresh peanuts, and washing the fresh peanuts in a salt aqueous solution for later use; mixing clean dry wolfberry fruits, red dates, Chinese angelica, American ginseng, anises, cinnamon, green Chinese onions, Chinese prickly ash, myrcia and garlics in equal parts by weight to prepare auxiliary materials; putting the auxiliaries into a cooking container, pouring an aqueous solution which is mixed by edible oil and water in proportion by weight of 1 to 100 into the bottom of the cooking container, closing a cooking container cover, and heating from the outer side of the bottom of the cooking container to prepare soup; soaking the peanuts into the soup for 5-7 days, then getting out and vacuum-packaging the peanuts on a filling production line, thereby preparing instant multi-flavor peanuts. The multi-flavor peanuts prepared by the preparation method not only keep the nutrient value of the peanuts, but also absorb a large number of nutrient elements in the soup, and are relatively good in health effect.
Description
Technical field
The present invention relates to a kind of preparation method of delicious peanuts, belong to food processing technology field.
Background technology
Peanut contains protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, and the nutritional labeling such as mineral calcium, phosphorus, iron, amino acid and the unrighted acid of 8 kinds of needed by human body can be provided, containing the material of the favourable healths such as lecithin, choline, carrotene, crude fibre, its nutritive value is never lower than milk, egg or lean meat.
In peanut, fat content is 44%-45%, and protein content is 24-36%, and sugar content is about 20%.Also containing abundant vitamin B2, PP, A, D, E, calcium and iron etc.And containing multivitamins such as thiamine, riboflavin, niacins.Containing the amino acid that human body is necessary, can brain cell development be promoted, strengthen the function of memory.Current edible peanut is mostly family's way, taste and nutrition more single, also there is no a kind of preparation method of delicious peanuts.
Summary of the invention
For deficiency of the prior art, the invention provides a kind of preparation method of delicious peanuts.
Technical scheme of the present invention is as follows:
A preparation method for delicious peanuts, is characterized in that, comprises following processing step:
(1) prepare major ingredient: get fresh peanut, after peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3-10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in step (2) is put into boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80-100 DEG C, after continuously cooking 10-20 minute, be incubated 10 minutes obtained soup stocks;
(4) major ingredient processing: the peanut that step (1) is obtained is immersed at 5-15 DEG C in the obtained soup stock of step (3), soaks 5-7 days.
(5) packed products: the peanut taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant delicious peanuts food.
According to the present invention, preferably, described peanut is northeast peanut.
According to the present invention, preferably, the material of described boiling container is porcelain or stainless steel.
Beneficial effect of the present invention is:
The present invention is compared with the method for traditional making peanut, not only maintain the nutritive value of peanut well, and peanut absorbs a large amount of nutrients in soup stock, there is good health-care effect, its preparation method is simple, and preparation cost is low, and products taste is good, nutritious, useful to health.
Detailed description of the invention
Below by specific embodiment, the present invention is further elaborated.
Embodiment 1:
A preparation method for delicious peanuts, is characterized in that, comprises following processing step:
(1) prepare major ingredient: get fresh northeast peanut 20kg, after peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material 4kg by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in step (2) is put into porcelain boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 100 DEG C, continuously cooking was incubated 10 minutes obtained soup stocks after 20 minutes;
(4) major ingredient processing: the peanut that step (1) is obtained is immersed at 15 DEG C in the obtained soup stock of step (3), soaks 7 days.
(5) packed products: the peanut taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant delicious peanuts food.
Embodiment 2:
A preparation method for delicious peanuts, is characterized in that, comprises following processing step:
(1) prepare major ingredient: get fresh northeast peanut 20kg, after peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material 4kg by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in step (2) is put into stainless steel boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80 DEG C, continuously cooking was incubated 10 minutes obtained soup stocks after 10 minutes;
(4) major ingredient processing: the peanut that step (1) is obtained is immersed at 5-15 DEG C in the obtained soup stock of step (3), soaks 5 days.
(5) packed products: the peanut taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant delicious peanuts food.
Claims (3)
1. a preparation method for delicious peanuts, is characterized in that, comprises following processing step:
(1) major ingredient is prepared: after getting fresh peanut peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3-10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in step (2) is put into boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80-100 DEG C, after continuously cooking 10-20 minute, be incubated 10 minutes obtained soup stocks;
(4) major ingredient processing: the peanut that step (1) is obtained is immersed at 5-15 DEG C in the obtained soup stock of step (3), soaks 5-7 days;
(5) packed products: the peanut taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant delicious peanuts food.
2. the preparation method of delicious peanuts as claimed in claim 1, is characterized in that: described peanut is northeast peanut.
3. the preparation method of delicious peanuts as claimed in claim 1 or 2, is characterized in that: the material of described boiling container is porcelain or stainless steel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634784.9A CN104664460A (en) | 2013-11-30 | 2013-11-30 | Preparation method for multi-flavor peanuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634784.9A CN104664460A (en) | 2013-11-30 | 2013-11-30 | Preparation method for multi-flavor peanuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104664460A true CN104664460A (en) | 2015-06-03 |
Family
ID=53300465
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310634784.9A Pending CN104664460A (en) | 2013-11-30 | 2013-11-30 | Preparation method for multi-flavor peanuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104664460A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211962A (en) * | 2015-11-05 | 2016-01-06 | 叶芳 | A kind of clearing damp is dispeled cold glossy ganoderma peanut beans |
| CN112515106A (en) * | 2020-11-30 | 2021-03-19 | 周亮 | Green soy bean, peanut and chestnut kernel composite flavor snack and preparation method thereof |
-
2013
- 2013-11-30 CN CN201310634784.9A patent/CN104664460A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211962A (en) * | 2015-11-05 | 2016-01-06 | 叶芳 | A kind of clearing damp is dispeled cold glossy ganoderma peanut beans |
| CN112515106A (en) * | 2020-11-30 | 2021-03-19 | 周亮 | Green soy bean, peanut and chestnut kernel composite flavor snack and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150603 |