CN106722654A - The preparation method of pickled pepper peanut - Google Patents

The preparation method of pickled pepper peanut Download PDF

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Publication number
CN106722654A
CN106722654A CN201611066543.9A CN201611066543A CN106722654A CN 106722654 A CN106722654 A CN 106722654A CN 201611066543 A CN201611066543 A CN 201611066543A CN 106722654 A CN106722654 A CN 106722654A
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CN
China
Prior art keywords
peanut
green pepper
bubble green
pepper
water
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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.)
Pending
Application number
CN201611066543.9A
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Chinese (zh)
Inventor
令狐世平
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Guizhou Province Tongzi County Conley Green Food Co
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Guizhou Province Tongzi County Conley Green Food Co
Priority date (The priority date 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 date listed.)
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Publication date
Application filed by Guizhou Province Tongzi County Conley Green Food Co filed Critical Guizhou Province Tongzi County Conley Green Food Co
Priority to CN201611066543.9A priority Critical patent/CN106722654A/en
Publication of CN106722654A publication Critical patent/CN106722654A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/02—Preserving by heating
    • A23B9/025—Preserving by heating with use of gases
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The preparation method that the application is related to the pickled pepper peanut of shelled peanut manufacture field, selects the shelled peanut of water capacity 35~50%, and bubble green pepper is minced；Room temperature decentralization is put 5~8 days after shelled peanut and the mixing of bubble green pepper end；Using bubble green pepper water as the steam water of food steamer, mixture is put into food steamer, after heating bubble green pepper water steams 2~3h, stops being taken out after heating is cooled to room temperature, picks and selects shelled peanut, is finally seasoned and both obtains pickled pepper peanut.The whole process of present invention making pickled pepper peanut greatly reduces shelled peanut and is contacted with bubble green pepper water, while shelled peanut is possessed the fragrant spicy and sour saline taste of bubble green pepper, has been effectively retained the nutritional ingredient of shelled peanut itself, it is to avoid the loss of nutritional ingredient.

Description

The preparation method of pickled pepper peanut
Technical field
The present invention relates to shelled peanut manufacture field, and in particular to the preparation method of pickled pepper peanut.
Background technology
Peanut, is the fruit of legume peanut.Shelled peanut, is the shelled peanut for removing peanut shell, is also the kind of peanut Son.Peanut has good tonic effect, is conducive to long life, therefore among the people and be called " peanut ", is also described as " element In meat or fish ".
The protein content of peanut is 25~30%, and peanut protein contains eight kinds of amino acid needed by human, and arginine contains Amount is higher than other nuts, and biological value is higher than soybean.A certain amount of peanut, peanut oil or (Groundnut products) are eaten daily, can not only A large amount of albumen, fat and energy are provided, and meals saturated fat can be reduced and increased the intake of unrighted acid, promote significantly Enter phytoprotein, dietary fiber, vitamin E, folic acid, potassium, magnesium, calcium, zinc etc., these nutrients beneficial to health are taken the photograph Enter, so as to improve the structure and quality of meals.
The eating method of peanut is a lot, there is spiced peanut, spicy peanut, sweet taste, saline taste etc., and every kind of taste is all highly palatable, There is pickled pepper peanut on the market, the delicious flavour of peanuts with pickled peppers both can serve as dish to go with rice, steamed buns etc, may also act as snacks, bubble green pepper The vinegar-pepper fragrance plus shelled peanut, and its appetite of people is improved, it is deep to be liked by masses.At present, the making side of pickled pepper peanut Method is generally shelled peanut to be put into bubble green pepper water and bubble green pepper is soaked together, however, in immersion process, nutrition in shelled peanut into Branch is leached into bubble green pepper water, causes the nutritional ingredient heavy losses of the shelled peanut of immersion completion, nutritive value substantially to reduce.
Chinese patent " the making side of peanuts with pickled peppers of the Application No. 2015105690065 that on December 16th, 2015 announces Method ", two sections are cut into by bubble green pepper, are put into after peanut is cooked in bubble green pepper section, and peanut bag is bound to obtain using gauze, and peanut bag is put into bubble Soaked 3~4 days in green pepper water, pull peanut bag out, moved in 5~10 DEG C of thermostatic chambers, must both steep the dismounting of peanut bag after 10~15min Green pepper peanut.The program reduces the loss of nutritional ingredient in peanut to a certain extent, but in peanut bag immersion process, bubble Green pepper water can penetrate gauze, due to the motion of molecule, the nutritional ingredient of peanut also can major part incorporate bubble green pepper water, simply peanut bag and Under bubble green pepper water static condition, the nutritional ingredient of dissolution is relatively direct to lose less by random being immersed in bubble green pepper water of peanut.And Peanut is filled in bubble green pepper section for more than by the program, and such operating efficiency is very low, and hand labor intensity is very big.
The content of the invention
The present invention is intended to provide a kind of preparation method of pickled pepper peanut, is obtained with solving existing pickled pepper peanut preparation method The technical problem of the shelled peanut nutritional ingredient heavy losses for arriving.
In order to solve the above-mentioned technical problem, the present invention provides following technical scheme：The preparation method of pickled pepper peanut, including Following steps：
A, preparation raw material：Select the shelled peanut of water capacity 35~50% standby；Brewed good bubble green pepper is taken out and chopped from bubble green pepper water Broken prepared bubble green pepper end；
B, pickle：The shelled peanut and bubble green pepper end that will be got ready are well mixed to obtain mixture in being put into container, and mixture is sealed in into room Placed 5~8 days under temperature state；
C, steaming：Prepare food steamer, using bubble green pepper water as the steam water of food steamer, the mixture of step b is put into food steamer, heat bubble green pepper water After steaming 2~3h, stop heating, mixture is taken out after food steamer is cooled to room temperature, shelled peanut is picked and is selected；
D, seasoning, pick that the shelled peanut selected admixes flavorant and flavoring obtains final product pickled pepper peanut.
Beneficial effects of the present invention：
1st, this programme selects the shelled peanut of water capacity 35~50%, after brewed good bubble green pepper is minced, both is mixed and pickles 5~8 My god.The shelled peanut of selection itself has certain humidity, and after pickling 5~8 days, the intrinsic moisture of shelled peanut and oil melt well Enter the pungent and vinegar-pepper smell of bubble green pepper, and be diffused in inside shelled peanut, make vinegar-pepper taste of the shelled peanut with bubble green pepper.
2nd, after pickling 5~8 days, the vinegar-pepper taste of bubble green pepper that shelled peanut is carried is stablized not enough, is easily spread in placement process And make smell thin out, in consideration of it, before forming the present invention, by extending salting period in practice operation, find with shelled peanut can be made Vinegar-pepper taste thicken, smell is still strong in 6 months shelf-lifves, but with the extension of salting period, the color and luster of peanut becomes Obscure slightly black circle, the quality of this strong influence to shelled peanut.But by steaming, with bubble green pepper water as steam water, to mixing After thing steams 2~3h, one side steam can be sterilized to a certain extent, on the other hand, makes the vinegar-pepper smell of shelled peanut stronger, The vinegar-pepper smell of the bubble green pepper incorporated in shelled peanut in 6 months shelf-lifves remains in that the state just steamed；And overcome extension and salt down Time processed cause shelled peanut color and luster it is obscure slightly black circle problem, during steaming, the lubricant component in shelled peanut be heated and Peanut skin is diffused to, makes the shelled peanut color and luster after steaming glossy fresh, mixture is taken out after food steamer is cooled to room temperature, thus be avoided that Flavor component scatters and disappears with steam, while avoiding, in the case where there is hot temperature, promoting the oxygen and the intraepidermal oil of peanut in air Fat is acted on and makes its oxidation stain, and the pickled pepper peanut exterior quality that thus this programme is processed compared to existing technology is more preferably.
3rd, mixture can be added to steam again flavoring and flavorant between steaming in practical operation, but present invention side Case does not have do so.It is seasoned after steamed, in flavoring and flavorant is sufficiently incorporated shelled peanut, it is to avoid mince Bubble green pepper absorb flavoring and flavorant composition, cause the waste of flavoring and flavorant.Meanwhile, because the bubble green pepper minced In still contain moisture, if steam when add flavoring and flavorant, the osmotic pressure of the outside of bubble green pepper can be increased, lose bubble green pepper Water, after the capsicum water contact shelled peanut of dissolution, dissolves the nutritional ingredient of shelled peanut, can take away the nutritional ingredient of a small amount of shelled peanut, Therefore, the present invention program adds flavoring and flavorant after steamed, effectively avoids drawbacks described above.
4th, the Chinese patent " bubble green pepper of the Application No. 2015105690065 that this programme was announced with respect on December 16th, 2015 For the preparation method of peanut ", hand labor intensity is significantly reduced, and has saved human cost.
In sum, the present invention program, the technique for breaking through traditional pickled pepper peanut immersion, selection water capacity 35~50% Shelled peanut, mixes with the bubble green pepper end minced and pickles, and then reuses bubble green pepper water and steams, last seasoning, compared with prior art, this hair The bright whole process for making pickled pepper peanut greatly reduces the time of contact of shelled peanut and bubble green pepper water, possesses bubble shelled peanut is made While the fragrant spicy of green pepper and sour saline taste, the nutritional ingredient of shelled peanut itself has been effectively retained, it is to avoid the loss of nutritional ingredient.Cause This, this programme overcomes prior art processing pickled pepper peanut, in nutritional ingredient therein is leached into bubble green pepper water, causes peanut The nutritional ingredient heavy losses of rice, the technological deficiency that nutritive value is substantially reduced.
Further, as the scheme one of optimization, in the preparation method of pickled pepper peanut of the present invention, step d goes back in seasoning The part by weight of the bubble green pepper for adding shape complete, bubble green pepper and shelled peanut is 1：4.So can strengthen flower during storage The vinegar-pepper taste of raw rice, makes the mouthfeel of pickled pepper peanut more preferably.
Further, as the scheme two of optimization, in the preparation method of pickled pepper peanut of the present invention, before step a minces bubble green pepper Bubble green pepper is first scratched, the bubble green pepper water in bubble green pepper internal cavities is flowed out.Because during brewed bubble green pepper, having fraction of bubble green pepper In the cavity that water enters inside bubble green pepper, in order to further reduce the contact of shelled peanut and bubble green pepper water, scheme is optimized Obtain this prioritization scheme two.
Further, in step c, before mixture is put into food steamer, to white wine is added in mixture, it is well mixed；White wine with The part by weight of mixture is 2.5~4：10.Mixture adds white wine to steam again, and white wine after being heated there is certain string to walk effect, So help lend some impetus to the vinegar-pepper composition of bubble green pepper and shelled peanut fragrance in itself and nutritional ingredient is uniformly merged, make the bubble green pepper of acquisition The mouthfeel of shelled peanut is more harmonious.Meanwhile, white wine is 2.5~4 with the part by weight of mixture：10, it is to avoid white wine amount is not enough, up to not To the effect of mediation mouthfeel fragrance；Avoid white wine amount excessive, highlight vinosity, have influence on the local flavor of pickled pepper peanut.
Specific embodiment
Technical solution of the present invention is further illustrated with reference to embodiment：
Embodiment 1：The preparation method of pickled pepper peanut, comprises the following steps：
A, preparation raw material：Select the shelled peanut of water capacity 50% standby；Brewed good bubble green pepper is taken out from bubble green pepper water, bubble is scratched Green pepper, flows out the bubble green pepper water in bubble green pepper internal cavities, then minces prepared bubble green pepper end；
B, pickle：The shelled peanut and bubble green pepper end that will be got ready are well mixed to obtain mixture in being put into container, and mixture is sealed in into room Placed 5 days under temperature state；
C, steaming：Prepare food steamer, using bubble green pepper water as the steam water of food steamer, the mixture of step b is put into food steamer, heat bubble green pepper water After steaming 3h, stop heating, mixture is taken out after food steamer is cooled to room temperature, shelled peanut is picked and is selected；
D, seasoning, pick that the shelled peanut selected admixes flavorant and flavoring obtains final product pickled pepper peanut.
Embodiment 2：The preparation method of pickled pepper peanut, comprises the following steps：
A, preparation raw material：Select the shelled peanut of water capacity 35% standby；Brewed good bubble green pepper is taken out from bubble green pepper water, bubble is scratched Green pepper, flows out the bubble green pepper water in bubble green pepper internal cavities, then minces prepared bubble green pepper end；
B, pickle：The shelled peanut and bubble green pepper end that will be got ready are well mixed to obtain mixture in being put into container, and mixture is sealed in into room Placed 8 days under temperature state；
C, steaming：Prepare food steamer, using bubble green pepper water as the steam water of food steamer, white wine is added in the mixture to step b, mixing is equal Even, white wine is 4 with the part by weight of mixture：10；Then mixture is put into food steamer, after heating bubble green pepper water steams 2h, stops adding Heat, mixture is taken out after food steamer is cooled to room temperature, shelled peanut is picked and is selected；
D, seasoning, pick that the shelled peanut selected admixes flavorant and flavoring obtains final product pickled pepper peanut.
Embodiment 3：The preparation method of pickled pepper peanut, comprises the following steps：
A, preparation raw material：Select the shelled peanut of water capacity 45% standby；Brewed good bubble green pepper is taken out from bubble green pepper water, bubble is scratched Green pepper, flows out the bubble green pepper water in bubble green pepper internal cavities, then minces prepared bubble green pepper end；
B, pickle：The shelled peanut and bubble green pepper end that will be got ready are well mixed to obtain mixture in being put into container, and mixture is sealed in into room Placed 6 days under temperature state；
C, steaming：Prepare food steamer, using bubble green pepper water as the steam water of food steamer, white wine is added in the mixture to step b, mixing is equal Even, white wine is 2.5 with the part by weight of mixture：10；Then mixture is put into food steamer, after heating bubble green pepper water steams 3h, is stopped Heating, mixture is taken out after food steamer is cooled to room temperature, shelled peanut is picked and is selected；
D, seasoning, pick the shelled peanut selected and add the complete bubble green pepper of shape, and the part by weight of bubble green pepper and shelled peanut is 1：4, finally Admix flavorant and flavoring obtains final product pickled pepper peanut.
Embodiment 4：The preparation method of pickled pepper peanut, comprises the following steps：
A, preparation raw material：Select the shelled peanut of water capacity 45% standby；Brewed good bubble green pepper is taken out from bubble green pepper water, bubble is scratched Green pepper, flows out the bubble green pepper water in bubble green pepper internal cavities, then minces prepared bubble green pepper end；
B, pickle：The shelled peanut and bubble green pepper end that will be got ready are well mixed to obtain mixture in being put into container, and mixture is sealed in into room Placed 6 days under temperature state；
C, steaming：Prepare food steamer, using bubble green pepper water as the steam water of food steamer, white wine is added in the mixture to step b, mixing is equal Even, white wine is 3 with the part by weight of mixture：10；Then mixture is put into food steamer, after heating bubble green pepper water steams 3h, stops adding Heat, mixture is taken out after food steamer is cooled to room temperature, shelled peanut is picked and is selected；
D, seasoning, pick the shelled peanut selected and add the complete bubble green pepper of shape, and the part by weight of bubble green pepper and shelled peanut is 1：4, finally Admix flavorant and flavoring obtains final product pickled pepper peanut.
Flavorant and flavoring in the present invention program is identical with conventional machining process, including salt, monosodium glutamate, fennel fruit It is fragrant.Light-coloured vinegar, spiceleaf, Chinese prickly ash etc..
For a person skilled in the art, on the premise of structure of the present invention is not departed from, some changes can also be made Shape and improvement, these should also be considered as protection scope of the present invention, these effects and patent for implementing all without the influence present invention Practicality.

Claims (4)

1. the preparation method of pickled pepper peanut, it is characterised in that comprise the following steps：
A, preparation raw material：Select the shelled peanut of water capacity 35~50% standby；Brewed good bubble green pepper is taken out and chopped from bubble green pepper water Broken prepared bubble green pepper end；
B, pickle：The shelled peanut and bubble green pepper end that will be got ready are well mixed to obtain mixture in being put into container, and mixture is sealed in into room Placed 5~8 days under temperature state；
C, steaming：Prepare food steamer, using bubble green pepper water as the steam water of food steamer, the mixture of step b is put into food steamer, heat bubble green pepper water After steaming 2~3h, stop heating, mixture is taken out after food steamer is cooled to room temperature, shelled peanut is picked and is selected；
D, seasoning, pick that the shelled peanut selected admixes flavorant and flavoring obtains final product pickled pepper peanut.
2. the preparation method of pickled pepper peanut as claimed in claim 1, it is characterised in that：Shape is additionally added during step d seasonings The part by weight of complete bubble green pepper, bubble green pepper and shelled peanut is 1：4.
3. the preparation method of pickled pepper peanut as claimed in claim 1 or 2, it is characterised in that：In step a, before mincing bubble green pepper Bubble green pepper is first scratched, the bubble green pepper water in bubble green pepper internal cavities is flowed out.
4. the preparation method of pickled pepper peanut as claimed in claim 3, it is characterised in that：In step c, mixture is put into steaming Before cage, to white wine is added in mixture, it is well mixed；White wine is 2.5~4 with the part by weight of mixture：10.
CN201611066543.9A 2016-11-28 2016-11-28 The preparation method of pickled pepper peanut Pending CN106722654A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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 (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102342550A (en) * 2011-09-30 2012-02-08 郑州全日盛食品有限公司 Pickled pepper peanut and processing method thereof
CN103462112A (en) * 2013-09-18 2013-12-25 江苏徐淮地区徐州农业科学研究所 Production method of instant low-temperature-dehydrated multicolored peanuts

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102342550A (en) * 2011-09-30 2012-02-08 郑州全日盛食品有限公司 Pickled pepper peanut and processing method thereof
CN103462112A (en) * 2013-09-18 2013-12-25 江苏徐淮地区徐州农业科学研究所 Production method of instant low-temperature-dehydrated multicolored peanuts

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

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Application publication date: 20170531