CN106722664A - The preparation method that a kind of salt fries shelled peanut - Google Patents
The preparation method that a kind of salt fries shelled peanut Download PDFInfo
- Publication number
- CN106722664A CN106722664A CN201611133915.5A CN201611133915A CN106722664A CN 106722664 A CN106722664 A CN 106722664A CN 201611133915 A CN201611133915 A CN 201611133915A CN 106722664 A CN106722664 A CN 106722664A
- Authority
- CN
- China
- Prior art keywords
- peanut
- shelled peanut
- salt
- minutes
- stir
- 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.)
- Pending
Links
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 44
- 241001553178 Arachis glabrata Species 0.000 title claims abstract description 44
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 44
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 44
- 235000020232 peanut Nutrition 0.000 title claims abstract description 44
- 150000003839 salts Chemical class 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract 2
- 150000004649 carbonic acid derivatives Chemical class 0.000 claims abstract 2
- 229910052708 sodium Inorganic materials 0.000 claims abstract 2
- 239000011734 sodium Substances 0.000 claims abstract 2
- 239000002245 particle Substances 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 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
- 208000012895 Gastric disease Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound 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
- 229930003427 Vitamin E Natural products 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 201000004647 tinea pedis Diseases 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
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 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
Abstract
The present invention relates to the processing method of peanut, and in particular to the preparation method that a kind of salt fries shelled peanut.1) shelled peanut is cleaned and is boiled in 90-100 DEG C of the water containing mass concentration 0.1-0.3% sodium acid carbonates 15-20 minutes, be cooled to 60-70 DEG C and be incubated 60-90 minutes, pulled out and drain away the water；2) fine salt is poured into pot to stir-fry to 180-240 DEG C, 180-240 DEG C of the shelled peanut for draining away the water is poured into and is stir-fried 3-5 minutes, be cooled to 120-140 DEG C and stir-fry 5-10 minutes；Fine salt is 0.5-1.5 with the mass ratio of shelled peanut raw material：1；3) peanut is picked up, allows fine salt to be separated with peanut, spread out and cool.Beneficial effects of the present invention：Easy to operate, low production cost, crispy in taste has orectic effect.
Description
Technical field
The present invention relates to the processing method of peanut, and in particular to the preparation method that a kind of salt fries shelled peanut.
Background technology
PeanutIt is legume, one of main oil variety of high quality food oil, also known as " peanut " or " peanut ".Flower
It is raw, it is sweet, it is mild-natured；Returns spleen, lung channel.Strengthening spleen and nourishing stomach, moistening lung for removing phlegm.Main spleen insufficiency, gastric disorder causing nausea is not relaxed, and newborn woman's milk is few, tinea pedis, lung
Cough caused by dryness is coughed, dry feces.PeanutIn containing about 50% lipid, 25% protein, 25% vitamin B1, vitamin B2
And the multivitamin such as vitamin E.Contained lipid is substantially unrighted acid in peanut, wherein account for the ratio of half being
But unrighted acid.Contain multiple proteins in peanut, the composition of amino acid is also very various, 8 kinds of amino acid of human body are removed
Beyond the content of lysine is less, other amino acid contents are all very abundant.
It is more universal popular but harder in peanut eating method in salt stir-fry shelled peanut, it is impossible to meet all groups'
Demand.
The content of the invention
The invention provides the preparation method that a kind of salt of crispy in taste fries shelled peanut.
Technical scheme is as follows：
The preparation method that a kind of salt fries shelled peanut, 1) shelled peanut is cleaned and contains mass concentration 0.1- in 90-100 DEG C
Boiled in the water of 0.3% sodium acid carbonate 15-20 minutes, be cooled to 60-70 DEG C and be incubated 60-90 minutes, pulled out and drain away the water；
2) fine salt is poured into pot to stir-fry to 180-240 DEG C, is poured into 180-240 DEG C of the shelled peanut for draining away the water and is stir-fried
3-5 minutes, it is cooled to 120-140 DEG C and stir-fries 5-10 minutes；Fine salt is 0.5-1.5 with the mass ratio of shelled peanut raw material：1；
3) peanut is picked up, allows fine salt to be separated with peanut, spread out and cool.
Also known as edible refined salt, particle diameter is 0.5-2.5mm to fine salt.
Fine salt is 0.8-1.2 with the mass ratio of shelled peanut raw material：1.
Beneficial effects of the present invention：Easy to operate, low production cost, crispy in taste has orectic effect.Can meet
The demand of most crowds.
Specific embodiment
With reference to specific embodiment, to further details of elaboration of the invention, but embodiments of the present invention not office
It is limited to the scope that embodiment is represented, these embodiments are merely to illustrate the present invention, and are not intended to limit the scope of the present invention, this
Outward, after present disclosure is read, those skilled in the art can various modifications may be made to the present invention, and these equivalent variations are same
Sample falls into appended claims limited range of the present invention.
Embodiment 1
The preparation method that a kind of salt fries shelled peanut,
1) shelled peanut is cleaned and is boiled in 98-100 DEG C of the water containing the sodium acid carbonate of mass concentration 0.1% 15 minutes, dropped
Warm to 60 DEG C are incubated 60 minutes, pull out and drain away the water；
2) fine salt is poured into pot to stir-fry to 220-240 DEG C, the shelled peanut for draining away the water is poured into and is stir-fried 3 minutes, be cooled to
140 DEG C stir-fry 5 minutes；Fine salt is 0.6 with the mass ratio of shelled peanut raw material：1；
3) peanut is picked up, allows fine salt to be separated with peanut, spread out and cool.Products taste is crisp without hard.
Embodiment 2
The preparation method that a kind of salt fries shelled peanut,
1) shelled peanut is cleaned and is boiled in 90-93 DEG C of the water containing the sodium acid carbonate of mass concentration 0.3% 20 minutes, dropped
Warm to 70 DEG C are incubated 80 minutes, pull out and drain away the water；
2) fine salt is poured into pot to stir-fry to 180-200 DEG C, the shelled peanut for draining away the water is poured into and is stir-fried 5 minutes, be cooled to
120 DEG C stir-fry 10 minutes；Fine salt is 1.2 with the mass ratio of shelled peanut raw material：1；
3) peanut is picked up, allows fine salt to be separated with peanut, spread out and cool.Products taste is crisp without hard.
Claims (3)
1. the preparation method that a kind of salt fries shelled peanut, it is characterised in that：
1) shelled peanut is cleaned and 15-20 points is boiled in 90-100 DEG C of the water containing mass concentration 0.1-0.3% sodium acid carbonates
Clock, is cooled to 60-70 DEG C and is incubated 60-90 minutes, pulls out and drains away the water；
2) fine salt is poured into pot to stir-fry to 180-240 DEG C, is poured into 180-240 DEG C of the shelled peanut for draining away the water and is stir-fried 3-5 points
Clock, is cooled to 120-140 DEG C and stir-fries 5-10 minutes；Fine salt is 0.5-1.5 with the mass ratio of shelled peanut raw material：1；
3) peanut is picked up, allows fine salt to be separated with peanut, spread out and cool.
2. according to the preparation method described in claim 1, it is characterised in that：
Also known as edible refined salt, particle diameter is 0.5-2.5mm to fine salt.
3. according to the preparation method described in claim 1, it is characterised in that：
Fine salt is 0.8-1.2 with the mass ratio of shelled peanut raw material：1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611133915.5A CN106722664A (en) | 2016-12-10 | 2016-12-10 | The preparation method that a kind of salt fries shelled peanut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611133915.5A CN106722664A (en) | 2016-12-10 | 2016-12-10 | The preparation method that a kind of salt fries shelled peanut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722664A true CN106722664A (en) | 2017-05-31 |
Family
ID=58875905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611133915.5A Pending CN106722664A (en) | 2016-12-10 | 2016-12-10 | The preparation method that a kind of salt fries shelled peanut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722664A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156787A (en) * | 2018-08-09 | 2019-01-08 | 刘德龙 | A kind of crispy peanut rice production method |
-
2016
- 2016-12-10 CN CN201611133915.5A patent/CN106722664A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156787A (en) * | 2018-08-09 | 2019-01-08 | 刘德龙 | A kind of crispy peanut rice production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |