CN105685924A - Peanut preprocessing method for making hot and spicy peanut sauce - Google Patents
Peanut preprocessing method for making hot and spicy peanut sauce Download PDFInfo
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- CN105685924A CN105685924A CN201610105518.0A CN201610105518A CN105685924A CN 105685924 A CN105685924 A CN 105685924A CN 201610105518 A CN201610105518 A CN 201610105518A CN 105685924 A CN105685924 A CN 105685924A
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- arachidis hypogaeae
- semen arachidis
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- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000020232 peanut Nutrition 0.000 title claims abstract description 19
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 17
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 17
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 17
- 235000015067 sauces Nutrition 0.000 title claims abstract description 16
- 241001553178 Arachis glabrata Species 0.000 title abstract 11
- 238000007781 pre-processing Methods 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000010411 cooking Methods 0.000 claims abstract description 22
- 235000016709 nutrition Nutrition 0.000 claims abstract description 21
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 210000000582 semen Anatomy 0.000 claims description 70
- 239000002994 raw material Substances 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 18
- 230000035764 nutrition Effects 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 12
- 244000105624 Arachis hypogaea Species 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 8
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000008188 pellet Substances 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 4
- 239000004471 Glycine Substances 0.000 claims description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 4
- 235000014435 Mentha Nutrition 0.000 claims description 4
- 241001072983 Mentha Species 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 235000004279 alanine Nutrition 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000002773 nucleotide Substances 0.000 claims description 4
- 125000003729 nucleotide group Chemical group 0.000 claims description 4
- 229960003080 taurine Drugs 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000013343 vitamin Nutrition 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 229940088594 vitamin Drugs 0.000 claims description 2
- 229930003231 vitamin Natural products 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 238000002372 labelling Methods 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 1
- 241000667487 Papiine alphaherpesvirus 2 Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical group 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 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000036548 skin texture Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical group Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229940126672 traditional medicines Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 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 provides a peanut preprocessing method for making hot and spicy peanut sauce and relates to the technical field of subsidiary food processing. The peanut preprocessing method includes the following steps of peanut acquisition, cleaning, disinfection and sterilization, soaking with salt water, cooking and stir-frying. The peanut preprocessing method has the advantages that a technological process is simple and easy to implement, ingredients for clearing internal heat and improving eyesight can be also added for peanuts while the nutritional value of the peanuts itself is ensured after peanut preprocessing, the taste is delicious, and it can be ensured that the prepared hot and spicy peanut sauce has a delicious taste.
Description
Technical field
The present invention relates to non-staple food processing technique field, be specifically related to a kind of Semen arachidis hypogaeae preprocess method for preparing Semen arachidis hypogaeae spicy sauce。
Background technology
Flavoring agent is primarily referred to as Rhizoma et radix valerianae and spice, Rhizoma et radix valerianae is the leaf of each kind of plant, they can be fresh, air-dry or grind, spice is the seed of plant, alabastrum, fruit, flower, bark and root, the taste of spice is much stronger than Rhizoma et radix valerianae, in some cases, one kind of plant can be used for producing Rhizoma et radix valerianae and can be used for again producing spice, some flavoring agent is mixed by multiple spice, or mixed by multiple Rhizoma et radix valerianae, at diet, culinary art and food processing have and is widely applied, and also contribute to improving taste of food and have raw meat, except having a strong smell, solve greasy, flavouring, increase fresh grade to act on。
Spicy sauce is a kind of upgrading products in flavoring agent, it is in normal preparation, it is all by corresponding solid fraction and liquid phase part, carry out soaking or stewing system forms, its mouthfeel alcohol of Semen arachidis hypogaeae spicy sauce is just delicious, is deeply liked by consumer, and traditional Semen arachidis hypogaeae spicy sauce directly uses after simply cleaning simply by by Semen arachidis hypogaeae, Semen arachidis hypogaeae Middle nutrition material not only can not all be ejected by this mode, and the mouthfeel simultaneously for Semen arachidis hypogaeae spicy sauce also has a certain impact。
Summary of the invention
The technical problem to be solved is in that to provide a kind of preparation method simple, and mouthfeel alcohol is just, it is ensured that the Semen arachidis hypogaeae preprocess method for preparing Semen arachidis hypogaeae spicy sauce of the delicious health of Semen arachidis hypogaeae spicy sauce。
The technical problem to be solved realizes by the following technical solutions:
A kind of Semen arachidis hypogaeae preprocess method for preparing Semen arachidis hypogaeae spicy sauce, it is characterised in that: comprise the following steps that:
1) purchase fresh peanut pellets, and carried out simple cleaning flushing once, remove rotten useless peanut pellets；
2) taking an immersion pot, boil, naturally cool to 30-40 DEG C in pot after adding clear water, the Semen arachidis hypogaeae after then above-mentioned steps 1 being processed all puts in pot, stands 1-2 days；
3) taking a cleaning basin, add degerming abluent and be warming up to 30-45 DEG C in basin, basin put into by the Semen arachidis hypogaeae after then step 2 being processed, and constantly stirs to clean and kills the antibacterial on Semen arachidis hypogaeae；
Described degerming abluent adopts: soda 8-10 part, clear water 50-60 part, washing water of rice 10-20 part, Sal 6-8 part and Chinese liquor 3-5 part configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 30-50 DEG C, is then added wherein, is again warming up to 60-80 degree Celsius by heating；
2. by the Sal in raw material and soda in agitator tank, after mixing and stirring, be directly added into step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；
4) Semen arachidis hypogaeae after step 3 being processed takes out and drains away the water, and puts into after soaking 20-30min in the saline solution that concentration is 30%, takes out；
5) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, tile one layer of smoked material on cooking liquor upper strata, on the upper strata of smoked material, the Semen arachidis hypogaeae of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and Semen arachidis hypogaeae is 5:1:15, open heating to steaming and decocting until nutrition cooking liquor reduces after 30%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: clear water 100-120 part, vinegar 10-20 part, yeastex 2-4 part, hydrolyzed vegetable protein HVP2-4 part, glycine 1-3 part, alanine 2-4 part, taurine 1-2 part, vitamin B1-2 parts, nucleotide 1-2 part, Mel 3-5 part, white sugar 2-4 part；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: Fructus Hordei Germinatus (parched) 5-7 part, Flos Chrysanthemi 3-5 part, Flos Lonicerae 1-3 part, mentha leave 1-3 part, Semen Cassiae 2-4 part, Fructus Crataegi 3-5 part, Folium Mori 2-4 part, Fructus Lycii 2-4 part；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
6) Semen arachidis hypogaeae after above-mentioned steaming being taken out cooling, then select a frying pan, and by adding vegetable oil in frying pan, put into by Semen arachidis hypogaeae and wherein stir-fry until Semen arachidis hypogaeae moisture content is after 20%, taking-up can obtain。
In the present invention: containing antipathogenic composition in the degerming abluent of employing, when to the cleaning of Semen arachidis hypogaeae, possesses very strong sterilization degermation, it is ensured that healthy；The composition adopting nutrition cooking liquor carries out stifling Semen arachidis hypogaeae, avoid directly decocting causing the nutritional labeling in Semen arachidis hypogaeae to lack, simultaneously when stifling, by smoked material prepared by Chinese Traditional Medicines, ensure that the medicinal ingredient possessing item effect of relieving inflammation or internal heat is implanted in Semen arachidis hypogaeae, when not damaging Semen arachidis hypogaeae skin texture, nutritional labeling can be implanted in Semen arachidis hypogaeae fully, it is ensured that nutrient。
The invention has the beneficial effects as follows: present invention process flow process is simple, by to after the anticipating of Semen arachidis hypogaeae, it is ensured that the nutritive value of Semen arachidis hypogaeae itself at the same time it can also be increase the item composition that relieves inflammation or internal heat of Semen arachidis hypogaeae, delicious flavour, it is ensured that the delicious mouthfeel of the Semen arachidis hypogaeae spicy sauce of preparation。
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further。
Embodiment 1
A kind of Semen arachidis hypogaeae preprocess method for preparing Semen arachidis hypogaeae spicy sauce, comprises the following steps that:
1) purchase fresh peanut pellets, and carried out simple cleaning flushing once, remove rotten useless peanut pellets；
2) taking an immersion pot, boil, naturally cool to 30 DEG C in pot after adding clear water, the Semen arachidis hypogaeae after then above-mentioned steps 1 being processed all puts in pot, stands 1 day；
3) taking a cleaning basin, add degerming abluent and be warming up to 30 DEG C in basin, basin put into by the Semen arachidis hypogaeae after then step 2 being processed, and constantly stirs to clean and kills the antibacterial on Semen arachidis hypogaeae；
Described degerming abluent adopts: soda 8 parts, 50 parts of clear water, washing water of rice 10 parts, Sal 6 parts and Chinese liquor 3 parts configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 30 DEG C, is then added wherein, is again warming up to 60 degrees Celsius by heating；
2. by the Sal in raw material and soda in agitator tank, after mixing and stirring, be directly added into step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；
4) Semen arachidis hypogaeae after step 3 being processed takes out and drains away the water, and puts into after soaking 20-30min in the saline solution that concentration is 30%, takes out；
5) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, tile one layer of smoked material on cooking liquor upper strata, on the upper strata of smoked material, the Semen arachidis hypogaeae of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and Semen arachidis hypogaeae is 5:1:15, open heating to steaming and decocting until nutrition cooking liquor reduces after 30%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: 100 parts of clear water, vinegar 10 parts, yeastex 2 parts, hydrolyzed vegetable protein HVP2 part, glycine 1 part, alanine 2 parts, taurine 1 part, vitamin B1 part, 1 part of nucleotide, Mel 3 parts, white sugar 2 parts；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: Fructus Hordei Germinatus (parched) 5 parts, Flos Chrysanthemi 3 parts, Flos Lonicerae 1 part, mentha leave 1 part, Semen Cassiae 2 parts, Fructus Crataegi 3 parts, 2 parts of Folium Mori, Fructus Lycii 2 parts；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
6) Semen arachidis hypogaeae after above-mentioned steaming being taken out cooling, then select a frying pan, and by adding vegetable oil in frying pan, put into by Semen arachidis hypogaeae and wherein stir-fry until Semen arachidis hypogaeae moisture content is after 20%, taking-up can obtain。
Embodiment 2
A kind of Semen arachidis hypogaeae preprocess method for preparing Semen arachidis hypogaeae spicy sauce, comprises the following steps that:
1) purchase fresh peanut pellets, and carried out simple cleaning flushing once, remove rotten useless peanut pellets；
2) taking an immersion pot, boil, naturally cool to 40 DEG C in pot after adding clear water, the Semen arachidis hypogaeae after then above-mentioned steps 1 being processed all puts in pot, stands 2 days；
3) taking a cleaning basin, add degerming abluent and be warming up to 45 DEG C in basin, basin put into by the Semen arachidis hypogaeae after then step 2 being processed, and constantly stirs to clean and kills the antibacterial on Semen arachidis hypogaeae；
Described degerming abluent adopts: soda 10 parts, 60 parts of clear water, washing water of rice 20 parts, Sal 8 parts and Chinese liquor 5 parts configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 50 DEG C, is then added wherein, is again warming up to 80 degrees Celsius by heating；
2. by the Sal in raw material and soda in agitator tank, after mixing and stirring, be directly added into step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；
4) Semen arachidis hypogaeae after step 3 being processed takes out and drains away the water, and puts into after soaking 20-30min in the saline solution that concentration is 30%, takes out；
5) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, tile one layer of smoked material on cooking liquor upper strata, on the upper strata of smoked material, the Semen arachidis hypogaeae of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and Semen arachidis hypogaeae is 5:1:15, open heating to steaming and decocting until nutrition cooking liquor reduces after 30%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: 120 parts of clear water, vinegar 20 parts, yeastex 4 parts, hydrolyzed vegetable protein HVP4 part, glycine 3 parts, alanine 4 parts, taurine 2 parts, vitamin B2 part, 2 parts of nucleotide, Mel 5 parts, white sugar 4 parts；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: Fructus Hordei Germinatus (parched) 7 parts, Flos Chrysanthemi 5 parts, Flos Lonicerae 3 parts, mentha leave 3 parts, Semen Cassiae 4 parts, Fructus Crataegi 5 parts, 4 parts of Folium Mori, Fructus Lycii 4 parts；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
6) Semen arachidis hypogaeae after above-mentioned steaming being taken out cooling, then select a frying pan, and by adding vegetable oil in frying pan, put into by Semen arachidis hypogaeae and wherein stir-fry until Semen arachidis hypogaeae moisture content is after 20%, taking-up can obtain。
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described。Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention。Claimed scope is defined by appending claims and equivalent thereof。
Claims (1)
1. the Semen arachidis hypogaeae preprocess method being used for preparing Semen arachidis hypogaeae spicy sauce, it is characterised in that: comprise the following steps that:
1) purchase fresh peanut pellets, and carried out simple cleaning flushing once, remove rotten useless peanut pellets；
2) taking an immersion pot, boil, naturally cool to 30-40 DEG C in pot after adding clear water, the Semen arachidis hypogaeae after then above-mentioned steps 1 being processed all puts in pot, stands 1-2 days；
3) taking a cleaning basin, add degerming abluent and be warming up to 30-45 DEG C in basin, basin put into by the Semen arachidis hypogaeae after then step 2 being processed, and constantly stirs to clean and kills the antibacterial on Semen arachidis hypogaeae；
Described degerming abluent adopts: soda 8-10 part, clear water 50-60 part, washing water of rice 10-20 part, Sal 6-8 part and Chinese liquor 3-5 part configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 30-50 DEG C, is then added wherein, is again warming up to 60-80 degree Celsius by heating；
2. by the Sal in raw material and soda in agitator tank, after mixing and stirring, be directly added into step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；
4) Semen arachidis hypogaeae after step 3 being processed takes out and drains away the water, and puts into after soaking 20-30min in the saline solution that concentration is 30%, takes out；
5) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, tile one layer of smoked material on cooking liquor upper strata, on the upper strata of smoked material, the Semen arachidis hypogaeae of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and Semen arachidis hypogaeae is 5:1:15, open heating to steaming and decocting until nutrition cooking liquor reduces after 30%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: clear water 100-120 part, vinegar 10-20 part, yeastex 2-4 part, hydrolyzed vegetable protein HVP2-4 part, glycine 1-3 part, alanine 2-4 part, taurine 1-2 part, vitamin B1-2 parts, nucleotide 1-2 part, Mel 3-5 part, white sugar 2-4 part；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: Fructus Hordei Germinatus (parched) 5-7 part, Flos Chrysanthemi 3-5 part, Flos Lonicerae 1-3 part, mentha leave 1-3 part, Semen Cassiae 2-4 part, Fructus Crataegi 3-5 part, Folium Mori 2-4 part, Fructus Lycii 2-4 part；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
6) Semen arachidis hypogaeae after above-mentioned steaming being taken out cooling, then select a frying pan, and by adding vegetable oil in frying pan, put into by Semen arachidis hypogaeae and wherein stir-fry until Semen arachidis hypogaeae moisture content is after 20%, taking-up can obtain。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610105518.0A CN105685924A (en) | 2016-02-25 | 2016-02-25 | Peanut preprocessing method for making hot and spicy peanut sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610105518.0A CN105685924A (en) | 2016-02-25 | 2016-02-25 | Peanut preprocessing method for making hot and spicy peanut sauce |
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| CN105685924A true CN105685924A (en) | 2016-06-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594478A (en) * | 2017-09-27 | 2018-01-19 | 贵州省紫云自治县绿宏农业开发有限公司 | A kind of processing method of flavor chilli sauce |
| CN111067072A (en) * | 2020-01-20 | 2020-04-28 | 东莞市傻二哥食品有限公司 | Deep processing technology and processing equipment for peanuts |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932294A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Peanut sauce with tuber magnatum and preparation method thereof |
| CN103976347A (en) * | 2014-06-01 | 2014-08-13 | 翁兴操 | Delicious fresh peanut and soybean sauce |
-
2016
- 2016-02-25 CN CN201610105518.0A patent/CN105685924A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932294A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Peanut sauce with tuber magnatum and preparation method thereof |
| CN103976347A (en) * | 2014-06-01 | 2014-08-13 | 翁兴操 | Delicious fresh peanut and soybean sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594478A (en) * | 2017-09-27 | 2018-01-19 | 贵州省紫云自治县绿宏农业开发有限公司 | A kind of processing method of flavor chilli sauce |
| CN111067072A (en) * | 2020-01-20 | 2020-04-28 | 东莞市傻二哥食品有限公司 | Deep processing technology and processing equipment for peanuts |
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