CN105285868A - Preparation method of flavored peanuts - Google Patents
Preparation method of flavored peanuts Download PDFInfo
- Publication number
- CN105285868A CN105285868A CN201510766650.1A CN201510766650A CN105285868A CN 105285868 A CN105285868 A CN 105285868A CN 201510766650 A CN201510766650 A CN 201510766650A CN 105285868 A CN105285868 A CN 105285868A
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- Prior art keywords
- peanut
- peanuts
- vacuum
- preparation
- tasty
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- 241001553178 Arachis glabrata Species 0.000 title claims abstract description 87
- 235000020232 peanut Nutrition 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 68
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 68
- 235000018262 Arachis monticola Nutrition 0.000 claims description 68
- 230000018044 dehydration Effects 0.000 claims description 12
- 238000006297 dehydration reaction Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 abstract description 6
- 239000003651 drinking water Substances 0.000 abstract description 4
- 235000020188 drinking water Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000011265 semifinished product Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 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
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000003183 carcinogenic agent Substances 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
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009795 derivation Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 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
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 discloses a preparation method of flavored peanuts, and belongs to the field of food processing. The preparation technology of the flavored peanuts comprises the following steps of performing a drying treatment technology on peanuts for peeling the peanuts, and sending the peeled peanuts to a vacuum rolling machine for soaking and seasoning, wherein seaasoning liquid comprises drinking water, salt, sugar, gourmet powder and natural flavoring agents. After the peanuts are seasoned, firstly, primary heat treatment is performed on the peanuts with oil in a vacuum manner at low temperature, so that nutrients of the peanuts do not run off when the peanuts are dehydrated as possible; then, centrifuging oil removing is performed, so that the oil content in the peanuts is reduced, and the crisp degree of the peanuts is maintained. The flavored peanuts prepared by the method disclosed by the invention are long in taste, flavor penetrates through the inner parts of the peanuts, the mouth feel is crisp, and the surfaces of the peanuts do not have obvious oil, so that the flavored peanuts are suitable for consumption crowds of all ages.
Description
Technical field
The present invention relates to a kind of preparation method of local flavor peanut, belong to food processing field.
Background technology
Peanut has very high nutritive value, and protein content reaches about 27.6g/100g, possesses the necessary amino acid of needed by human body eight kinds; Fat content about 45%, its Linoleic acid (can be ARA in human body derivation) content is up to more than 40%; Calcium content reaches as high as 124mg/100g.Also containing the abundant various vitamin such as A, B, E, K in peanut, and lecithin, choline etc.Therefore proverb has the statement of " often eat the health of peanut energy, eaten peanut and do not thought meat or fish " especially, is considered as " Vegetable meat " by modern nutriology man.
As the traditional food that people like, peanut is often used to be processed as leisure snacks, especially fried class local flavor peanut products.But fried peanuts has following defect: 1, high temperature is fried, general oil temperature is more than 140 DEG C.Hot soak condition, can there is chemical reaction in grease, form peroxide, and directly obstruction body is to the absorption of grease and protein; Also carcinogenic substance acrylic amide material can be produced, the nutritive value of reduction in peanut.2, surface is containing a large amount of oil, gives to eat and brings great inconvenience.3, mouthfeel is crisp not.This is because moisture in shelled peanut participates in chemical reaction, changes in conjunction with moisture; 4, the consuming time and tasty deficiency of tasty mode.Commercially available great majority leisure peanut adopts soaking technology tasty mostly, length consuming time and taste only rests on product surface, cannot deep layer tasty.To this, on the basis of existing technology, be necessary to develop a kind of low-temperature frying, crispy in taste, surface substantially without the preparation method of oil, tasty profound local flavor peanut.
Summary of the invention
The object of this invention is to provide a kind of preparation method being suitable for large-scale production, low-temperature frying, surface nothing oil, crispy in taste, the tasty peanut of local flavor thoroughly.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of local flavor peanut, comprises the following steps:
1) peanut is carried out drying process, when peanut below moisture 2%-5%, peanut is transported in peeling machine and removes the peel, obtain peanut of peeling;
2) put into baste in vacuum tumbler, the composition of baste comprises (to remove the peel Quality of Peanuts): water 5%-15%, salt 2%-4%, white granulated sugar 1%-3.5%, monosodium glutamate 1%-2.5%, natural flavor 0.5%-4%; Tasty by carrying out in the described decortication peanut feeding vacuum tumbler obtained in step 1), obtain tasty peanut;
3) by step 2) in obtain described tasty peanut to carry out vacuum and low temperature excessively oily, dewatering to peanut water content is less than 3% obtain described dehydration peanut;
4) the described dehydration peanut obtained in step 3) is carried out centrifugation de-oiling packaging, obtain local flavor peanut.
The invention has the beneficial effects as follows: the present invention carries out drying peeling and ratio of adjuvant, tasty by vacuum tumbling rapid deep zone to peanut; Cross oil dehydration in short-term by vacuum and low temperature and keep the mouthfeel that peanut is crisp; Slough peanut surface oil content through traditional vacuum, make it surface without oil; Optimize the technical matters such as tasty not thorough, the surperficial oil-containing of existing peanut, high temperature is fried.
On the basis of technique scheme, the present invention can also do following improvement:
Further, in step 2) in, the temperature 20 DEG C-30 DEG C (normal temperature) that vacuum tumbling is tasty, vacuum 0.08Mpa-0.095Mpa, time 5min-15min;
Further, in step 3), the condition of vacuum low temperature dewatering is vacuum 0.095Mpa-0.098Mpa, oil temperature 90 DEG C-110 DEG C, time 5min-10min;
Further, in step 4), the vacuum 0.095Mpa-0.098Mpa of centrifugation de-oiling, rotating speed 1000rmp-4500rmp, time 3min-5min.
Specific embodiment
Following example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1
1) to select materials removal of impurities: select particle complete, full seed, size is even, without the peanut going mouldy, damage by worms, germinate, and meter 100kg.
2) dry decortication: peanut is carried out drying process, when peanut moisture 2%, peanut is transported in peeling machine and removes the peel;
3) vacuum tumbling is tasty: a, prepare baste: take drinking water 5kg, salt 2kg, white granulated sugar 1kg, monosodium glutamate 1kg, natural flavor 0.5kg according to formula.
B, baste is imported in tumbler, sends into step 2) peanut prepared, closed, arranging vacuum is 0.08Mpa, time 15min.
4) vacuum low-temperature frying: it is less than 3% that the semi-finished product obtained in step 3) are crossed oil dehydration to peanut water content through vacuum and low temperature.The condition of vacuum low-temperature frying is: vacuum 0.095Mp, oil temperature 110 DEG C, time 5min.
5) by the dehydration peanut that obtains in step 4) through traditional vacuum de-oiling, removing peanut surface oil content.Traditional vacuum de-oiling condition is: vacuum 0.095Mpa, rotating speed 4000rmp, time 3min.
6) de-oiling is obtained 5) to be cooled to during room temperature packaging be finished product.
Embodiment 2
1) to select materials removal of impurities: select particle complete, full seed, size is even, without the peanut going mouldy, damage by worms, germinate, and meter 100kg.
2) dry decortication: peanut is carried out drying process, when peanut moisture 5%, peanut is transported in peeling machine and removes the peel;
3) vacuum tumbling is tasty: a, prepare baste: take drinking water 15kg, salt 4kg, white granulated sugar 3.5kg, monosodium glutamate 2.5kg, natural flavor 4kg according to formula.
B, baste is imported in tumbler, sends into step 2) peanut prepared, closed, arranging vacuum is 0.095Mpa, time 5min.
4) vacuum low-temperature frying: it is less than 3% that the semi-finished product obtained in step 3) are crossed oil dehydration to peanut water content through vacuum and low temperature.The condition of vacuum low-temperature frying is: vacuum 0.098Mp, oil temperature 90 DEG C, time 15min.
5) by the dehydration peanut that obtains in step 4) through traditional vacuum de-oiling, removing peanut surface oil content.Traditional vacuum de-oiling condition is: vacuum 0.098Mpa, rotating speed 1000rmp, time 5min.
6) de-oiling is obtained 5) to be cooled to during room temperature packaging be finished product.
Embodiment 3
1) to select materials removal of impurities: select particle complete, full seed, size is even, without the peanut going mouldy, damage by worms, germinate, and meter 100kg.
2) dry decortication: peanut is carried out drying process, when peanut moisture 3%, peanut is transported in peeling machine and removes the peel;
3) vacuum tumbling is tasty: a, prepare baste: take drinking water 10kg, salt 3kg, white granulated sugar 2.5kg, monosodium glutamate 2kg, natural flavor 2kg according to formula.
B, baste is imported in tumbler, sends into step 2) peanut prepared, closed, arranging vacuum is 0.09Mpa, time 12min.
4) vacuum low-temperature frying: it is less than 3% that the semi-finished product obtained in step 3) are crossed oil dehydration to peanut water content through vacuum and low temperature.The condition of vacuum low-temperature frying is: vacuum 0.097Mp, oil temperature 100 DEG C, time 8min.
5) by the dehydration peanut that obtains in step 4) through traditional vacuum de-oiling, removing peanut surface oil content.Traditional vacuum de-oiling condition is: vacuum 0.097Mpa, rotating speed 2500rmp, time 4min.
6) de-oiling is obtained 5) to be cooled to during room temperature packaging be finished product.
Claims (4)
1. a preparation method for local flavor peanut, is characterized in that, comprises the following steps:
1) peanut is carried out drying process, when peanut below moisture 2%-5%, peanut is transported in peeling machine and removes the peel, obtain peanut of peeling;
2) put into baste in vacuum tumbler, the composition of baste comprises (to remove the peel Quality of Peanuts): water 5%-15%, salt 2%-4%, white granulated sugar 1%-3.5%, monosodium glutamate 1%-2.5%, natural flavor 0.5%-4%; Tasty by carrying out in the described decortication peanut feeding vacuum tumbler obtained in step 1), obtain tasty peanut;
3) by step 2) in obtain described tasty peanut to carry out vacuum and low temperature excessively oily, dewatering to peanut water content is less than 3% obtain described dehydration peanut;
4) the described dehydration peanut obtained in step 3) is carried out centrifugation de-oiling packaging, obtain local flavor peanut.
2. the preparation method of a kind of local flavor peanut according to claim 1, is characterized in that: step 2) in, the tasty process conditions of vacuum tumbling are: temperature 20 DEG C-30 DEG C (normal temperature), vacuum 0.08Mpa-0.095Mpa, time 5min-15min.
3. the preparation method of a kind of local flavor peanut according to claim 1, is characterized in that: in step 3), and the condition that vacuum and low temperature crosses oil dehydration is: vacuum 0.095Mpa-0.098Mpa, oil temperature: 90 DEG C-110 DEG C, time: 5min-10min.
4. the preparation method of a kind of local flavor peanut according to claim 1, it is characterized in that: in step 4), centrifugation de-oiling process conditions are: vacuum 0.095Mpa-0.098Mpa, rotating speed 1000rmp-4500rmp, time 3min-5min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510766650.1A CN105285868A (en) | 2015-11-12 | 2015-11-12 | Preparation method of flavored peanuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510766650.1A CN105285868A (en) | 2015-11-12 | 2015-11-12 | Preparation method of flavored peanuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285868A true CN105285868A (en) | 2016-02-03 |
Family
ID=55184380
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510766650.1A Pending CN105285868A (en) | 2015-11-12 | 2015-11-12 | Preparation method of flavored peanuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285868A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722661A (en) * | 2016-11-30 | 2017-05-31 | 锦州大远食品工业有限公司 | The preparation method that a kind of local flavor hangs stove peanut |
| CN106880011A (en) * | 2017-03-13 | 2017-06-23 | 云浮市丰收铁生食品有限公司 | A kind of fermented red beancurd peanut |
| CN108208756A (en) * | 2018-02-01 | 2018-06-29 | 信阳羚锐好味道股份有限公司 | A kind of Chinese chestnut mushroom sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86101174A (en) * | 1986-02-22 | 1987-09-09 | 皇冠交易株式会社 | A kind of method of producing fried seasoning peanut |
| CN101243893A (en) * | 2008-03-28 | 2008-08-20 | 臧乘誉 | Vacuum fried instant peanut and method for making comprehensive utilization product thereof |
| CN102132911A (en) * | 2011-03-03 | 2011-07-27 | 中国农业科学院农产品加工研究所 | Tasty crisp peanut leisure food and preparation method thereof |
| CN102845784A (en) * | 2012-04-19 | 2013-01-02 | 山东世纪春食品有限公司 | Production method of toasted peanuts |
| CN103653065A (en) * | 2012-09-12 | 2014-03-26 | 青岛宝泉花生制品有限公司 | Production method of spicy deep-fried peanut kernels |
-
2015
- 2015-11-12 CN CN201510766650.1A patent/CN105285868A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86101174A (en) * | 1986-02-22 | 1987-09-09 | 皇冠交易株式会社 | A kind of method of producing fried seasoning peanut |
| CN101243893A (en) * | 2008-03-28 | 2008-08-20 | 臧乘誉 | Vacuum fried instant peanut and method for making comprehensive utilization product thereof |
| CN102132911A (en) * | 2011-03-03 | 2011-07-27 | 中国农业科学院农产品加工研究所 | Tasty crisp peanut leisure food and preparation method thereof |
| CN102845784A (en) * | 2012-04-19 | 2013-01-02 | 山东世纪春食品有限公司 | Production method of toasted peanuts |
| CN103653065A (en) * | 2012-09-12 | 2014-03-26 | 青岛宝泉花生制品有限公司 | Production method of spicy deep-fried peanut kernels |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722661A (en) * | 2016-11-30 | 2017-05-31 | 锦州大远食品工业有限公司 | The preparation method that a kind of local flavor hangs stove peanut |
| CN106880011A (en) * | 2017-03-13 | 2017-06-23 | 云浮市丰收铁生食品有限公司 | A kind of fermented red beancurd peanut |
| CN108208756A (en) * | 2018-02-01 | 2018-06-29 | 信阳羚锐好味道股份有限公司 | A kind of Chinese chestnut mushroom sauce and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 474500 211 north section of Industrial Avenue, Xixia County, Nanyang, Henan. Applicant after: Zhongjing food Limited by Share Ltd Applicant after: Zhu Xincheng Applicant after: Ma Cuili Address before: 474550 211 north section of Industrial Avenue, Xixia County, Nanyang, Henan. Applicant before: ZHONGJINGDA KITCHEN CO., LTD. Applicant before: Zhu Xincheng Applicant before: Ma Cuili |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160203 |