CN106579245B - A kind of processing technology of small hops food - Google Patents
A kind of processing technology of small hops food Download PDFInfo
- Publication number
- CN106579245B CN106579245B CN201611176553.8A CN201611176553A CN106579245B CN 106579245 B CN106579245 B CN 106579245B CN 201611176553 A CN201611176553 A CN 201611176553A CN 106579245 B CN106579245 B CN 106579245B
- Authority
- CN
- China
- Prior art keywords
- peanut
- grams
- oil
- dispensing
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention discloses a kind of processing technologys of small hops food.The processing technology includes removing stone, scalding stain, decortication, drying, color sorting, frying, dispensing, spice, cooling, inner packing, gold detection, outer packing.The peanut food that present invention process is processed is salty comfortable suitable, and crisp taste is healthy and safe, full of nutrition.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of processing technology of small hops food.
Background technology
With the continuous improvement of people's living standards, snack food such as melon seeds, peanut, walnut etc. is increasingly by people's
It welcomes.Peanut also known as peanut belong to Papilionaceae Arachis annual herb plant, are recorded according to document of the China in relation to peanut
Cultivation history is about earlier than more than 100 years European.
Peanut does not contain only abundant grease, and protein content is higher, is easy to digest and assimilate.Peanut protein contains human body
Whole essential amino acids have higher nutritive value.Fat content is 44%-45% in peanut according to surveying and determination, and protein contains
Amount is 24-36%, and sugar content is 20% or so；Peanut contains the necessary amino acid of human body, there is promotion brain cell development, enhancing note
The function of recalling, the liposoluble vitamin E and fecundity and longevity contained by peanut are in close relations, and contained vitamin K has protection blood
The effects that tube wall and hemostasis；Inorganic salts account for about 3% in peanut, are secondly sulphur, calcium and iron etc. are first wherein with potassium, phosphorus content highest
Element.
The peanut rice made products sold currently on the market remains in spiced, spicy and several flavors of fermented bean curd, mouthfeel
It is single, and the shelf-life is short.Traditional peanut food processing method is mostly manual processing, bothersome to take, and mouthfeel is bad.With
The improvement of people's living standards, people are consequently increased peanut mouthfeel, nutritional profile and the requirement of safety, at present market
On peanut food can no longer meet the demand of people.
Invention content
The present invention provides a kind of processing technology of small hops food, and the peanut food that present invention process is processed is salty
Comfortable suitable, crisp taste, formula is various, full of nutrition.
To achieve the goals above, the present invention provides a kind of processing technology of small hops food, the small hops life by
Various food modulation in peanut and oil, salt, sugar, capsicum, Chinese prickly ash, sesame, cumin particle is process, which includes
Following steps：
(1) peanut preliminary treatment
(11) remove stone, by peanut raw material stone and the grains of sand remove；
(12) stain is scalded, the peanut after stone will be gone to deliver into boiling hot stain machine and scald stain processing；
(13) it peels, by boiling hot stain, treated that peanut carries out decortication processing；
(14) it dries, the peanut after decortication is dried；
(15) peanut after drying is sent into color selector color sorting by color sorting, is cleaned out the peanut for not meeting color requirement, is obtained
To qualified peanut；
(2) peanut deep processing
(21) prepare edible oil, use the prepared new palm fibre oil containing tert-butylhydroquinone (TBHQ)；
(22) fried, the peanut of above-mentioned color sorting qualification is subjected to frying, to anhydrous steam, oral examination is slightly fragrant for frying, no raw taste；
(23) dispensing is selected above-mentioned fried peanut, and is selected in oil, salt, sugar, capsicum, Chinese prickly ash, sesame, cumin particle
Feeding material carries out dispensing；
(24) spice is stirred above-mentioned dispensing so that all food materials are uniformly mixed；
(25) cooling, above-mentioned food materials after mixing are naturally cooled into room temperature；
(26) food materials after cooling are carried out vacuum inner packing by inner packing；
(27) gold visits detection, after waiting for product vacuum inner packing, it is artificial place product conveying belt be delivered to golden spy machine into
Row detection；
(28) the qualified product of detection is cased, is weighed and code plate by outer packing.
Preferably, in the step (23), the dispensing of the small hops life is appointed in following several batching modes
Meaning is a kind of：
Spiced salt taste peanut dispensing：60 kilograms of fried peanuts, 850 grams of salt, 850 grams of sugar；
Fragrant spicy peanut dispensing：60 kilograms of fried peanuts, 850 grams of salt, 850 grams of sugar, 210 grams of sesame, 750 grams of capsicum piece；
Roast taste peanut dispensing：60 kilograms of fried peanuts, 850 grams of salt, 850 grams of sugar, 490 grams of cumin powder, 270 grams of sesame；
Fragrant spicy peanut dispensing in bulk：60 kilograms of fried peanuts, 850 grams of salt, 850 grams of sugar, 350 grams of piece piece green pepper, section section green pepper
350 grams；
Super cool spicy peanut dispensing：60 kilograms of fried peanuts；
335 grams of Pericarpium Zanthoxyli grain, the rivers in Shangdong Province Pericarpium Zanthoxyli broken (Shu superfine Chinese prickly ash) 465 grams, 600 grams of shredded chili, capsicum piece (India green pepper)
665 grams, 920 grams of edible salt, 745 grams of white sugar；
It is assorted to fill super cool spicy peanut dispensing：60 kilograms of fried peanuts, 335 grams of Pericarpium Zanthoxyli grain, the rivers in Shangdong Province Pericarpium Zanthoxyli broken (Shu are superfine
Chinese prickly ash) 465 grams, 800 grams of capsicum piece (India green pepper), 920 grams of edible salt, 745 grams of white sugar.
Preferably, in the step (12), the water temperature for scalding stain peanut is 90 DEG C -98 DEG C；Peanut goes defeated through climbing after stone
It send band to enter and scalds stain machine, the frequency converter setting value that control is scalded to stain speed is：New peanut sets 29-32, presbyopic life setting 25-
28, scald stain peanut.
Preferably, in the step (21), the prepared new palm fibre oil containing tert-butylhydroquinone (TBHQ)
Specific formula is that 245 cut butylhydroquinones (TBHQ) are added in palm fibre oil per 175kg.
Preferably, it in the step (22), is put into deep fryer above-mentioned prepared containing tert-butylhydroquinone
(TBHQ) new palm fibre oil；Oil pump is opened, makes the oil cycle in oil cauldron, and observe whether oil level balances, until pasta distance in pot
22-24 centimetres of face of pot；
Heat exchanger oil circulating pump and deep fryer power supply are connected, and opens steam valve and heats automatically, air pressure is generally set
It is pressed for 14-15；
When oil temperature reaches 160-165 DEG C, opening temporary bucket blowing switching cylinder makes peanut flow into Lifting machine dipper, connects
Peanut promotion is poured into deep fryer by the logical electromechanical source that promoted, and it is 165 ± 5 DEG C that frying temperature, which is cooked,；
To anhydrous steam, oral examination is slightly fragrant for frying, no raw taste, starts that lifting button is off the pot to pour into peanut when color and luster is micro- golden yellow
Collection hopper is delivered to blender, and pot return is carried out next pot of operation, deep-fat frying time ± 40 seconds about 6 minutes, oil after taking the dish out of the pot
Peanut color and luster is yellowish-white or yellowish after fried, and center is deep-fried without raw taste, without soft continuous sense, eating mouth feel delicious and crisp after cooling, peanut fragrance
Obviously；Visually observing should be without apparent whiting.
Preferably, in the step (24), specifically comprise the following steps：
Fried good peanut is delivered to conveyer belt above blender, and by conveyer belt top into peanut to the gear of storage bin hopper
Plate is put down, and peanut flows into storage bin hopper successively, and after the standard weights for reaching hopper, charging baffle will rise automatically, at this time can be by
Peanut is put into blender by dynamic corresponding blender charging switch, and peanut pays attention to resetting on charging baffle after discharging, storage bin hopper after
Continuous storing；
Blender is opened, confirms that its direction of rotation is to rotate forward, the feed powder that step (23) prepares is added in peanut；
Blender direction of rotation after each auxiliary material attachment uniformly, is adjusted to reverse by spice 2-3 minutes until sugared salt melts substantially,
Peanut is flowed out with rotation, into semi-finished product conveyer belt；
Semi-finished product pipeline is opened, the peanut after spice is made to flow into the temporary bucket of elevator.
Preferably, in the step (26), specifically comprise the following steps：
Wait for that peanut is cooled to 60 DEG C and turns material platform hereinafter, peanut is transported to and arrange special messenger's progress selected again；
Peanut after will be selected pours into packing machine with Stainless steel basin and is promoted in hopper；
Start elevator, regulate mass flow, material is promoted and is delivered to above packing machine in vibrations bucket；
Packaging electromechanical source is connected, machine to be packaged is debugged normal rear and connects vibrations bucket power supply progress packaging operation；
Artificial vacuum seal is carried out when flowing into small product conveying belt after machine product pack to be packaged, carries out vacuum seal, production
After product sealing, peanut is evenly distributed in bag, is loosened without apparent.
The processing technology of the small hops life of the present invention has the following advantages that：(1) using standardization processing flow, it can be ensured that production
The quality of product and safety, and significant increase production efficiency；(2) formula is unique and various, is adapted to the need of a variety of clients
It asks, every physics and chemistry of product, microbiological indicator are excellent, healthy and full of nutrition；(3) choice materials, non-compliant material,
Refusal without exception, it is ensured that product superior in taste；(4) before peanut frying, by removing the peel, the special processes such as stain, drying, powerful guarantee are scalded
Peanut fried quality；(5) using the palm fibre oil containing antioxidant tert-butylhydroquinone as fried oil, and it is equipped with conjunction
Suitable frying temperature and technique so that peanut is fragrant and oiliness, crisp taste, and does not allow perishable；(6) automatic stirring device is used
Spice is carried out, can be precisely controlled so that dispensing is uniformly mixed；(7) selected packaging material, using fine technology of the package, further
Improve the outgoing quality of peanut food.
Description of the drawings
Fig. 1 shows the peanut preliminary treatment process flow chart of the present invention.
Fig. 2 shows peanut deep process flow charts of the present invention.
Specific implementation mode
Fig. 1 is the peanut preliminary treatment process flow chart for showing the present invention, and the preliminary treatment technique includes following step
Suddenly：
S11. remove stone, by peanut raw material stone and the impurity such as the grains of sand remove.Peanut goes stone according to when batch peanut raw material
Depending on the actual conditions of foreign matter, the peanut screened by strict hierarchy need not be after stone remover.
S12. stain is scalded, the peanut after stone will be gone to deliver into boiling hot stain machine and scald stain processing.The water temperature for scalding stain peanut is
90℃‐98℃；Peanut goes after stone to enter boiling hot stain machine through conveyer belt of climbing, and the frequency converter setting value that will control boiling hot stain speed is：
New peanut sets 29-32, and presbyopic life setting 25-28 scalds stain peanut.Scald about 1 millimeter of translucent curing of peanut outer rim that stain comes out
State breaks inside into two with one's hands and makes a living peanut.
S13. it peels, by boiling hot stain, treated that peanut carries out decortication processing.After normal decortication starts, every machine decortication is noticed
Effect adjusts peeling machine in time, it is ensured that for peeling rate 95% or more, kernel breakage is few.The peanut of secondary decortication in need halfway
Timely processing avoids standing time long rotten.
S14. it dries, the peanut after decortication is dried.Wait for that the peanut of decortication out is delivered on dryer, dryer totally four
Layer is divided to two heat exchangers up and down, according to production requirement, if when throughput requirements amount is big and opening simultaneously two heat exchangers bakings
Dry, if production requirement amount hour only opens a heat exchanger, air pressure is usually set to 4 air pressures or so.According to existing
Cutting plate above dryer is adjusted in field demand, tiles to peanut, ensures that entire drying section peanut uniform flow is suitable as possible
Freely, peanut is dried to surface without apparent water mark, and hand grabs anhydrous exudation.
Peanut after drying is sent into color selector color sorting by S15. color sorting, is cleaned out the peanut for not meeting color requirement, is obtained
To qualified peanut.
Attached drawing 2 shows peanut deep process flow chart of the present invention, includes the following steps：
S21. prepare edible oil, use the new palm fibre oil of prepared tert-butylhydroquinone (TBHQ)；It is described prepared
The oily specific formula of new palm fibre containing tert-butylhydroquinone (TBHQ) is that 245 cut butylhydroquinones are added in palm fibre oil per 175kg
(TBHQ)。
S22. fried, the peanut of above-mentioned color sorting qualification is carried out fried.Be put into deep fryer it is above-mentioned it is prepared containing
The new palm fibre oil of tert-butylhydroquinone (TBHQ)；Oil pump is opened, makes the oil cycle in oil cauldron, and observe whether oil level balances,
To pasta in pot apart from 22-24 centimetres of pot face；Heat exchanger oil circulating pump and deep fryer power supply are connected, and opens steam valve certainly
Dynamic heating, air pressure are usually set to 14-15 pressure；When oil temperature reaches 160-165 DEG C, temporary bucket blowing switching cylinder is opened
So that peanut is flowed into Lifting machine dipper, connects promotion electromechanical source and deep fryer is poured into peanut promotion, it is 165 ± 5 that frying temperature, which is cooked,
℃；To anhydrous steam, oral examination is slightly fragrant for frying, no raw taste, starts that lifting button is off the pot to pour into rewinding by peanut when color and luster is micro- golden yellow
Bucket is delivered to blender, and pot return is carried out next pot of operation, deep-fat frying time ± 40 seconds about 6 minutes, after fried after taking the dish out of the pot
Peanut color and luster is yellowish-white or yellowish, and center is deep-fried without raw taste, without soft continuous sense, eating mouth feel delicious and crisp after cooling, and peanut fragrance is apparent；
Visually observing should be without apparent whiting.
Pay special attention to peanut frying action in frying course, color should be in yellowish-white or micro- Huang, delicious and crisp, without raw taste, without soft silk floss
Sense.It when producing super cool spicy peanut, is centainly drained after peanut is off the pot, and peanut is required without apparent oil dripping.In frying
The fresh oil configured is added in time in the process, to ensure fried quality and grease physics and chemistry value in acceptability limit.
S23. dispensing is selected above-mentioned fried peanut, and is selected in oil, salt, sugar, capsicum, Chinese prickly ash, sesame, cumin particle
Feeding material carries out dispensing.The dispensing of the small hops life in following several batching modes any one：
Spiced salt taste peanut dispensing：60 kilograms of fried peanuts, 850 grams of salt, 850 grams of sugar.
Fragrant spicy peanut dispensing：60 kilograms of fried peanuts, 850 grams of salt, 850 grams of sugar, 210 grams of sesame, 750 grams of capsicum piece.
Roast taste peanut dispensing：60 kilograms of fried peanuts, 850 grams of salt, 850 grams of sugar, 490 grams of cumin powder, 270 grams of sesame.
Fragrant spicy peanut dispensing in bulk：60 kilograms of fried peanuts, 850 grams of salt, sugared 850 grams, piece piece green pepper (sheet capsicum) 350
Gram, section section green pepper 350 grams of (nodular capsicum).
Super cool spicy peanut dispensing：60 kilograms of fried peanuts, 335 grams of Pericarpium Zanthoxyli grain, the rivers in Shangdong Province Pericarpium Zanthoxyli broken (Shu superfine Chinese prickly ash)
465 grams, 600 grams of shredded chili, 665 grams of capsicum piece (India green pepper), 920 grams of edible salt, 745 grams of white sugar.
It is assorted to fill super cool spicy peanut dispensing：60 kilograms of fried peanuts, 335 grams of Pericarpium Zanthoxyli grain, the rivers in Shangdong Province Pericarpium Zanthoxyli broken (Shu are superfine
Chinese prickly ash) 465 grams, 800 grams of capsicum piece (India green pepper), 920 grams of edible salt, 745 grams of white sugar.
S24. spice is stirred above-mentioned dispensing so that all food materials are uniformly mixed.Fried good peanut is delivered to
Conveyer belt above blender, and the baffle into peanut to storage bin hopper above conveyer belt is put down, peanut flows into storage bin hopper successively, reaches
To after the standard weights of hopper, charging baffle will rise automatically, corresponding blender charging switch can be pressed at this time, by peanut
It is put into blender, peanut pays attention to resetting on charging baffle after discharging, and storage bin hopper continues storing；Blender is opened, confirms its rotation
Direction is to rotate forward, and the step S23. feed powders prepared are added in peanut；Spice 2-3 minutes, until sugared salt melts substantially, each auxiliary material
After attachment uniformly, blender direction of rotation is adjusted to reverse, peanut is flowed out with rotation, into semi-finished product conveyer belt；Open half
Finished product pipeline makes the peanut after spice flow into the temporary bucket of elevator.Peanut after spice answers dip uniform, and sugared salt melts substantially
Change, salty comfortable suitable, crisp taste.Fragrant spicy peanut must have apparent pungent, barbecue taste peanut to distribute apparent cumin fragrance.
S25. it cools down, above-mentioned food materials after mixing is naturally cooled into room temperature.
Food materials after cooling are carried out vacuum inner packing by S26. inner packing.Wait for that peanut is cooled to 60 DEG C hereinafter, peanut is defeated
It is sent to and turns material platform and arrange special messenger's progress selected again；Peanut after will be selected pours into packing machine with Stainless steel basin and promotes hopper
It is interior；Start elevator, regulate mass flow, material is promoted and is delivered to above packing machine in vibrations bucket；Packaging electromechanical source is connected,
Machine to be packaged is debugged normal rear and connects vibrations bucket power supply progress packaging operation；It is defeated that small finished product is flowed into after machine product pack to be packaged
Artificial vacuum seal is carried out when sending band, carries out vacuum seal, and after product sealing, peanut is evenly distributed in bag, is loosened without apparent.
S27. gold visits detection, after waiting for product vacuum inner packing, it is artificial place product conveying belt be delivered to golden spy machine into
Row detection.
The qualified product of detection is cased, is weighed and code plate by S28. outer packing.
Raw material of the present invention should meet the requirement of the technology in following table 1：
Table 1
The used packaging material of the present invention should meet the requirement of the technology in following table 2：
Table 2
The small hops life that processing technology of the present invention is produced has physics and chemistry and microbiological indicator value in following table 3：
Table 3
Above example is merely illustrative of the invention's technical idea, and protection scope of the present invention cannot be limited with this, every
According to technological thought proposed by the present invention, any change done on the basis of technical solution each falls within the scope of the present invention
Within.Embodiments of the present invention are explained in detail above, but present invention is not limited to the embodiments described above, in ability
Domain those of ordinary skill within the scope of knowledge, various changes is made under the premise of can also being or else detached from present inventive concept
Change.
Claims (1)
1. a kind of processing technology of small hops food, the small hops life is by peanut and oil, salt, sugar, capsicum, Chinese prickly ash, sesame
Various food modulation in fiber crops, cumin particle is process, which includes the following steps：
(1) peanut preliminary treatment
(11) remove stone, by peanut raw material stone and the grains of sand remove；
(12) stain is scalded, the peanut after stone will be gone to deliver into boiling hot stain machine and scald stain processing；The water temperature for scalding stain peanut is 90 DEG C-
98℃；Peanut goes after stone to enter boiling hot stain machine through conveyer belt of climbing, and the frequency converter setting value that will control boiling hot stain speed is：New peanut
29-32 is set, presbyopic life setting 25-28 scalds stain peanut；About 1 millimeter of translucent curing state of peanut outer rim that stain comes out is scalded, is broken
Inside is opened to make a living peanut；
(13) it peels, by boiling hot stain, treated that peanut carries out decortication processing；
(14) it dries, the peanut after decortication is dried；Wait for that the peanut of decortication out is delivered on dryer, totally four layers of dryer,
It is divided to two heat exchangers up and down, according to production requirement, if when throughput requirements amount is big and opening simultaneously the drying of two heat exchangers,
If production requirement amount hour only opens a heat exchanger, air pressure is usually set to 4 air pressures or so, according to live need
It asks and cutting plate above dryer is adjusted, tile to peanut, ensure that entire drying section peanut uniform flow is smooth as possible, flower
Life is dried to surface without apparent water mark, and hand grabs anhydrous exudation；
(15) peanut after drying is sent into color selector color sorting by color sorting, is cleaned out the peanut for not meeting color requirement, is closed
The peanut of lattice；
(2) peanut deep processing
(21) prepare edible oil, use the prepared new palm fibre oil containing tert-butylhydroquinone (TBHQ)；It is described prepared
The oily specific formula of new palm fibre containing tert-butylhydroquinone (TBHQ) is that 245 cut butylhydroquinones are added in palm fibre oil per 175kg
(TBHQ)；
(22) fried, the peanut of above-mentioned color sorting qualification is subjected to frying, to anhydrous steam, oral examination is slightly fragrant for frying, no raw taste；
(23) dispensing selects above-mentioned fried peanut, and chooses food in oil, salt, sugar, capsicum, Chinese prickly ash, sesame, cumin particle
Material carries out dispensing；
(24) spice is stirred above-mentioned dispensing so that all food materials are uniformly mixed；
(25) cooling, above-mentioned food materials after mixing are naturally cooled into room temperature；
(26) food materials after cooling are carried out vacuum inner packing by inner packing；
(27) gold visits detection, and after waiting for product vacuum inner packing, artificial placement product conveying belt is delivered to golden spy machine and is examined
It surveys；
(28) the qualified product of detection is cased, is weighed and code plate by outer packing；
In the step (23), the dispensing of the small hops life in following several batching modes any one：
Spiced salt taste peanut dispensing：60 kilograms of fried peanuts, 850 grams of salt, 850 grams of sugar；
Fragrant spicy peanut dispensing：60 kilograms of fried peanuts, 850 grams of salt, 850 grams of sugar, 210 grams of sesame, 750 grams of capsicum piece；
Roast taste peanut dispensing：60 kilograms of fried peanuts, 850 grams of salt, 850 grams of sugar, 490 grams of cumin powder, 270 grams of sesame；
Fragrant spicy peanut dispensing in bulk：60 kilograms of fried peanuts, 850 grams of salt, 850 grams of sugar, 350 grams of piece piece green pepper, section section green pepper 350
Gram；
Super cool spicy peanut dispensing：60 kilograms of fried peanuts；
335 465 grams of the river in Shangdong Province Ke, Shu superfine Chinese prickly ash of Pericarpium Zanthoxyli grain, 600 grams of shredded chili, 665 grams of India green pepper, 920 grams of edible salt, white sugar
745 grams；
It is assorted to fill super cool spicy peanut dispensing：60 kilograms of fried peanuts, 335 465 grams of the river in Shangdong Province Ke, Shu superfine Chinese prickly ash of Pericarpium Zanthoxyli grain, print
Spend 800 grams of green pepper, 920 grams of edible salt, 745 grams of white sugar；
In the step (22), the above-mentioned prepared new palm fibre containing tert-butylhydroquinone (TBHQ) is put into deep fryer
Oil；Oil pump is opened, makes the oil cycle in oil cauldron, and observes whether oil level balances, until pasta is apart from 22-24 lis of pot face in pot
Rice；
Heat exchanger oil circulating pump and deep fryer power supply are connected, and opens steam valve and heats automatically, air pressure is usually set to 14-
15 pressures；
When oil temperature reaches 160-165 DEG C, opening temporary bucket blowing switching cylinder makes peanut flow into Lifting machine dipper, and connection carries
It rises electromechanical source and deep fryer is poured into peanut promotion, it is 165 ± 5 degree that frying temperature, which is cooked,；
To anhydrous steam, oral examination is slightly fragrant for frying, no raw taste, starts that lifting button is off the pot to pour into rewinding by peanut when color and luster is micro- golden yellow
Bucket is delivered to blender, and pot return is carried out next pot of operation, deep-fat frying time ± 40 seconds about 6 minutes, after fried after taking the dish out of the pot
Peanut color and luster is yellowish-white or yellowish, and center is deep-fried without raw taste, without soft continuous sense, eating mouth feel delicious and crisp after cooling, and peanut fragrance is apparent；
Visually observing should be without apparent whiting；
Wherein, it when producing super cool spicy peanut, is centainly drained after peanut is off the pot, and peanut is required without apparent oil dripping；
In the step (24), specifically comprise the following steps：
Fried good peanut is delivered to conveyer belt above blender, and the baffle into peanut to storage bin hopper above conveyer belt is put
Under, peanut flows into storage bin hopper successively, and after the standard weights for reaching hopper, charging baffle will rise automatically, can press at this time pair
Peanut is put into blender by the blender charging switch answered, and peanut pays attention to resetting on charging baffle after discharging, and storage bin hopper continues to store up
Material；
Blender is opened, confirms that its direction of rotation is to rotate forward, the feed powder that step (23) prepares is added in peanut；
Blender direction of rotation after each auxiliary material attachment uniformly, is adjusted to reverse, peanut by spice 2-3 minutes until sugared salt melts substantially
As rotation is flowed out, into semi-finished product conveyer belt；
Semi-finished product pipeline is opened, the peanut after spice is made to flow into the temporary bucket of elevator；
In the step (26), specifically comprise the following steps：
Wait for that peanut is cooled to 60 DEG C and turns material platform hereinafter, peanut is transported to and arrange special messenger's progress selected again；
Peanut after will be selected pours into packing machine with Stainless steel basin and is promoted in hopper；
Start elevator, regulate mass flow, material is promoted and is delivered to above packing machine in vibrations bucket；
Packaging electromechanical source is connected, machine to be packaged is debugged normal rear and connects vibrations bucket power supply progress packaging operation；
Artificial vacuum seal is carried out when flowing into small product conveying belt after machine product pack to be packaged, carries out vacuum seal, product envelope
After mouthful, peanut is evenly distributed in bag, is loosened without apparent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611176553.8A CN106579245B (en) | 2016-12-19 | 2016-12-19 | A kind of processing technology of small hops food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611176553.8A CN106579245B (en) | 2016-12-19 | 2016-12-19 | A kind of processing technology of small hops food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106579245A CN106579245A (en) | 2017-04-26 |
| CN106579245B true CN106579245B (en) | 2018-07-27 |
Family
ID=58601383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611176553.8A Active CN106579245B (en) | 2016-12-19 | 2016-12-19 | A kind of processing technology of small hops food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579245B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094873A (en) * | 2017-12-29 | 2018-06-01 | 柳州市螺状元食品有限公司 | A kind of boiling type spiral shell powder and preparation method thereof |
| CN111374288A (en) * | 2020-04-13 | 2020-07-07 | 东莞市傻二哥食品有限公司 | Multi-flavor peanut processing technology and multi-flavor peanuts |
Citations (4)
| 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 |
| CN1216228A (en) * | 1997-11-03 | 1999-05-12 | 张占永 | Peanut kernel as wine dish and its making process |
| CN1493221A (en) * | 2002-10-30 | 2004-05-05 | 王永财 | Ziran multiflavoured shelled peanut and its production method |
| CN101028112A (en) * | 2006-10-09 | 2007-09-05 | 青岛东生集团股份有限公司 | Production of fried peanut product |
-
2016
- 2016-12-19 CN CN201611176553.8A patent/CN106579245B/en active Active
Patent Citations (4)
| 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 |
| CN1216228A (en) * | 1997-11-03 | 1999-05-12 | 张占永 | Peanut kernel as wine dish and its making process |
| CN1493221A (en) * | 2002-10-30 | 2004-05-05 | 王永财 | Ziran multiflavoured shelled peanut and its production method |
| CN101028112A (en) * | 2006-10-09 | 2007-09-05 | 青岛东生集团股份有限公司 | Production of fried peanut product |
Non-Patent Citations (1)
| Title |
|---|
| 油炸花生抗氧化剂原理及应用研究;斯波;《食品安全导刊》;20091231(第12期);第45-46页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106579245A (en) | 2017-04-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101744311A (en) | Method for preparing flavored dried poultry egg | |
| CN102379351A (en) | Yellow soybean curd processing method | |
| CN101438802A (en) | Method for preparing sweet potato crisp slices | |
| CN109793218A (en) | Spicy gastrodia elata slice production method and system | |
| CN106579245B (en) | A kind of processing technology of small hops food | |
| CN104472644A (en) | Yunnan ham sparassis crispa mooncake and processing method thereof | |
| CN206303130U (en) | A kind of food cooking boiler and the decoction system containing it | |
| CN107136462A (en) | A kind of caramel sunflower seeds and preparation method thereof | |
| CN103238760A (en) | Sweet soup ball manufacturing method | |
| CN106962871B (en) | Preparation method of tomato hotpot condiment | |
| CN110037269A (en) | It is a kind of in riotous profusion fresh to swagger fruit jam and its preparation process | |
| CN104996702A (en) | Sweet potato crunchy candy processing method | |
| CN102972711A (en) | Instant sow thistle food processing method and instant sow thistle food | |
| CN105994896A (en) | Processing method for purple sweet potato compound crunchy candy | |
| CN106418184A (en) | Preparation method of potato egg cakes | |
| CN106376865A (en) | Method for preparing jasmine-purple sweet potato health-care cake | |
| CN104642972A (en) | Method for making potato balls in hot toffee | |
| CN110326644A (en) | A kind of potato coarse cereals piller thin pancake and preparation method based on fresh sweet potato juice | |
| CN104187395A (en) | Pie with soybean dregs and polygonatum kingianum | |
| CN208676267U (en) | A kind of sweet potato pumpkin is the preparation facilities of the soft sweets of major ingredient | |
| CN107691976A (en) | A kind of preparation method of water chestnut Stuffed Meat Balls | |
| CN106235073A (en) | The method for baking of tuna | |
| CN107148987A (en) | Sophora flower cake preparation method | |
| CN1985625B (en) | Instant cooked rice and its making process | |
| CN107801750A (en) | A kind of health and safety bakery |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |