CN104982985A - 一种柠檬味奇味花生及其制备方法 - Google Patents
一种柠檬味奇味花生及其制备方法 Download PDFInfo
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- 244000105624 Arachis hypogaea Species 0.000 title claims abstract description 64
- 235000020232 peanut Nutrition 0.000 title claims abstract description 64
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- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 63
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 63
- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 25
- 244000131522 Citrus pyriformis Species 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 14
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- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 244000241872 Lycium chinense Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
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- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 239000011148 porous material Substances 0.000 claims abstract description 5
- 240000003307 Zinnia violacea Species 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000020415 coconut juice Nutrition 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims description 6
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims description 6
- 244000157072 Hylocereus undatus Species 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 6
- 230000001070 adhesive effect Effects 0.000 claims description 6
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 claims description 5
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
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- 238000009835 boiling Methods 0.000 claims description 3
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- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000047 product Substances 0.000 abstract description 3
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000012466 permeate Substances 0.000 abstract description 2
- 241001677302 Hylocereus Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 241000405911 Rehmannia glutinosa Species 0.000 abstract 1
- 244000272264 Saussurea lappa Species 0.000 abstract 1
- 235000006784 Saussurea lappa Nutrition 0.000 abstract 1
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- 235000020197 coconut milk Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
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Classifications
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- 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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Abstract
本发明公开了一种柠檬味奇味花生,是由下述重量份的原料制成:带藤蔓连壳花生100-120、柠檬20-30、奶粉10-15、食盐4-5、五香粉8-10、甜菊叶7-8、枸杞子3-4、地黄叶1-2、云木香2-3、八角1-2、生姜3-4、火龙果花4-5、百日菊1-2、白醋10-12、甜米酒20-30、椰汁适量;本发明在原本不易进味的花生壳上打穿出细孔,使香味渗透的更彻底,花生仁香味浓郁、风味独特,并且没有破裂的花生壳能够保证花生仁的香味不易散发,香味保存期长,成品富含柠檬清香和奶香,更有中草药渗透其中,营养丰富。
Description
技术领域
本发明涉及一种保健花生,尤其涉及一种柠檬味奇味花生及其制备方法。
背景技术
花生营养丰富,具有健脾和胃、利肾去水、润肺化痰、止血生乳的功效,生熟都美味可口,是不可多得的美食,市面上现有许多以花生为主加工出的食品,但越来越多的人们已经不满足于现有花生食品,为此本发明提供一种保健花生。
发明内容
本发明克服了现有技术不足,提供了一种柠檬味奇味花生及其制备方法。
本发明是通过以下技术方案实现的:
一种柠檬味奇味花生,是由下述重量份的原料制成:
带藤蔓连壳花生100-120、柠檬20-30、奶粉10-15、食盐4-5、五香粉8-10、甜菊叶7-8、枸杞子3-4、地黄叶1-2、云木香2-3、八角1-2、生姜3-4、火龙果花4-5、百日菊1-2、白醋10-12、甜米酒20-30、椰汁适量。
一种柠檬味奇味花生制备方法,包括以下步骤:
(1)将成熟的带藤蔓连壳花生用清水冲洗干净,送入锅中,倒入白醋和适量水淹没花生,小火煮沸10-15分钟,捞出花生沥干后低温烘干,在花生壳上打出些许微小细孔,得到带孔花生;
(2)将甜菊叶、枸杞子、地黄叶、云木香、八角、生姜、火龙果花、百日菊清洗干净后混合粉碎,加入8-10倍椰汁,小火煮沸30-40分钟,再加入上述带孔花生,微火慢炖40-50分钟,捞出花生,剪去藤蔓,并低温烘干,得到熟花生;
(3)将新鲜的柠檬去皮,果肉直接打浆,得到柠檬浆,与奶粉、食盐、五香粉、甜米酒混合均匀,再加入3-4倍椰汁,得到增香汤;
(4)将上述熟花生倒入增香汤中,大火煮沸后再微火慢炖1-2小时,捞出花生,用清水冲洗干净外壳,并低温烘干,得到奇味花生,灭菌包装即可。
与现有技术相比,本发明的优点是:
本发明在原本不易进味的花生壳上打穿出细孔,使香味渗透的更彻底,花生仁香味浓郁、风味独特,并且没有破裂的花生壳能够保证花生仁的香味不易散发,香味保存期长,成品富含柠檬清香和奶香,更有中草药渗透其中,营养丰富。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例:
一种柠檬味奇味花生,是由下述重量(斤)的原料制成:
带藤蔓连壳花生100、柠檬20、奶粉10、食盐4、五香粉8、甜菊叶7、枸杞子3、地黄叶1、云木香2、八角1、生姜3、火龙果花4、百日菊1、白醋10、甜米酒20、椰汁适量。
一种柠檬味奇味花生制备方法,包括以下步骤:
(1)将成熟的带藤蔓连壳花生用清水冲洗干净,送入锅中,倒入白醋和适量水淹没花生,小火煮沸10分钟,捞出花生沥干后低温烘干,在花生壳上打出些许微小细孔,得到带孔花生;
(2)将甜菊叶、枸杞子、地黄叶、云木香、八角、生姜、火龙果花、百日菊清洗干净后混合粉碎,加入10倍椰汁,小火煮沸30分钟,再加入上述带孔花生,微火慢炖40分钟,捞出花生,剪去藤蔓,并低温烘干,得到熟花生;
(3)将新鲜的柠檬去皮,果肉直接打浆,得到柠檬浆,与奶粉、食盐、五香粉、甜米酒混合均匀,再加入4倍椰汁,得到增香汤;
(4)将上述熟花生倒入增香汤中,大火煮沸后再微火慢炖1小时,捞出花生,用清水冲洗干净外壳,并低温烘干,得到奇味花生,灭菌包装即可。
Claims (2)
1.一种柠檬味奇味花生,其特征在于是由下述重量份的原料制成:
带藤蔓连壳花生100-120、柠檬20-30、奶粉10-15、食盐4-5、五香粉8-10、甜菊叶7-8、枸杞子3-4、地黄叶1-2、云木香2-3、八角1-2、生姜3-4、火龙果花4-5、百日菊1-2、白醋10-12、甜米酒20-30、椰汁适量。
2.一种如权利要求1所述的柠檬味奇味花生制备方法,其特征在于包括以下步骤:
(1)将成熟的带藤蔓连壳花生用清水冲洗干净,送入锅中,倒入白醋和适量水淹没花生,小火煮沸10-15分钟,捞出花生沥干后低温烘干,在花生壳上打出些许微小细孔,得到带孔花生;
(2)将甜菊叶、枸杞子、地黄叶、云木香、八角、生姜、火龙果花、百日菊清洗干净后混合粉碎,加入8-10倍椰汁,小火煮沸30-40分钟,再加入上述带孔花生,微火慢炖40-50分钟,捞出花生,剪去藤蔓,并低温烘干,得到熟花生;
(3)将新鲜的柠檬去皮,果肉直接打浆,得到柠檬浆,与奶粉、食盐、五香粉、甜米酒混合均匀,再加入3-4倍椰汁,得到增香汤;
(4)将上述熟花生倒入增香汤中,大火煮沸后再微火慢炖1-2小时,捞出花生,用清水冲洗干净外壳,并低温烘干,得到奇味花生,灭菌包装即可。
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101006866A (zh) * | 2007-01-24 | 2007-08-01 | 邓天华 | 一种竹汁小食品的加工方法 |
CN101507517A (zh) * | 2008-02-15 | 2009-08-19 | 青岛东生花生研究所 | 可可味花生制品的生产方法 |
CN101683169A (zh) * | 2008-09-27 | 2010-03-31 | 郑宏亮 | 多味花生及其制作工艺 |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101006866A (zh) * | 2007-01-24 | 2007-08-01 | 邓天华 | 一种竹汁小食品的加工方法 |
CN101507517A (zh) * | 2008-02-15 | 2009-08-19 | 青岛东生花生研究所 | 可可味花生制品的生产方法 |
CN101683169A (zh) * | 2008-09-27 | 2010-03-31 | 郑宏亮 | 多味花生及其制作工艺 |
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