CN107334125A - Processing technology of hop food - Google Patents
Processing technology of hop food Download PDFInfo
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- CN107334125A CN107334125A CN201710529782.1A CN201710529782A CN107334125A CN 107334125 A CN107334125 A CN 107334125A CN 201710529782 A CN201710529782 A CN 201710529782A CN 107334125 A CN107334125 A CN 107334125A
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- 235000013305 food Nutrition 0.000 title claims abstract description 18
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 184
- 235000020232 peanut Nutrition 0.000 claims abstract description 183
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 163
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 163
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 163
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 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 abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims abstract description 11
- 210000000969 egg white Anatomy 0.000 claims abstract description 11
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 3
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 24
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 18
- 235000014121 butter Nutrition 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 18
- 235000012149 noodles Nutrition 0.000 claims description 18
- 235000013555 soy sauce Nutrition 0.000 claims description 18
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 12
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims 3
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000006002 Pepper Substances 0.000 abstract 4
- 241000722363 Piper Species 0.000 abstract 4
- 235000016761 Piper aduncum Nutrition 0.000 abstract 4
- 235000017804 Piper guineense Nutrition 0.000 abstract 4
- 235000008184 Piper nigrum Nutrition 0.000 abstract 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 2
- 240000007232 Illicium verum Species 0.000 abstract 2
- 235000008227 Illicium verum Nutrition 0.000 abstract 2
- 235000017803 cinnamon Nutrition 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 2
- 244000103152 Eleocharis tuberosa Species 0.000 abstract 1
- 235000014309 Eleocharis tuberosa Nutrition 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 abstract 1
- 235000021312 gluten Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 15
- 241000208293 Capsicum Species 0.000 description 10
- 241000510672 Cuminum Species 0.000 description 10
- 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000003911 Arachis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000353135 Psenopsis anomala Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical group [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 230000006870 function Effects 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
- 239000004519 grease Substances 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a processing technology of a hop food, and the hop raw material comprises the following components in parts by weight: 550-650 parts of peanuts, 1.5-0.5 part of star anise, 15.0-25.0 parts of salt, 5.0-6.0 parts of pepper, 2.0-4.0 parts of cinnamon, 120-150 parts of low gluten flour, 15.0-20.0 parts of white sugar, 10.0-15.0 parts of cumin powder, 20.0-40.0 parts of egg white and 10.0-20.0 parts of pepper, the peanuts are hulled by a peanut huller, 550-650 parts of screened peanuts are put into clean water for soaking, water and peanuts are added into a cooking pot, 1.5 parts of water, 25.0 parts of salt star anise, 6.0 parts of pepper, 25.0 parts of white sugar, 4.0 parts of cinnamon and 20.0 parts of pepper are added, the peanuts are fished out after being cooked for 40 minutes, the peanuts are taken out after being soaked for 2-3 hours, the clean water is replaced for soaking again for 2-3 hours, the flavor of the peanuts are made to enter the interior of the peanuts by cooking, the peanuts, the taste of the peanuts is made to be better, the peanuts can be fried for making the peanuts crisp by frying twice, the taste is better, and the requirements of people can be met.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of processing technology of hops food.
Background technology
With the continuous improvement of people's living standards, leisure food is such as melon seeds, peanut, walnut etc. increasingly by people
Welcome.Peanut also known as peanut, belong to Papilionaceae Arachis annual herb plant, recorded according to document of the China about peanut
Cultivation history about earlier than Europe more than 100 years, peanut not only containing abundant grease, and protein content is higher, be easy to digestion inhale
Receive.Peanut protein contains human body whole essential amino acid, has higher nutritive value.Fat content is in peanut according to surveying and determination
44%-45%, protein content 24-36%, sugar content are 20% or so；Peanut contains the necessary amino acid of human body, there is rush
Entering brain cell development, strengthen the function of memory, the liposoluble vitamin E and fecundity and longevity contained by peanut are in close relations,
Contained vitamin K has the effect such as protection vascular wall and hemostasis；Inorganic salts account for 3% in peanut, wherein with potassium, phosphorus content highest,
Secondly it is sulphur, the element such as calcium and iron, the peanut rice made products sold currently on the market remains in spiced, spicy and fermented bean curd
Several flavors, its mouthfeel is single, and the shelf-life is short.Traditional peanut food processing method is mostly manual processing, bothersome time-consuming,
And mouthfeel is bad.As the improvement of people's living standards, requirement of the people to peanut mouthfeel, nutritional profile and security also with
Increase, at present peanut food on the market can not meet the needs of people, and the mouthfeel of peanut and the tasty journey of dispensing
Degree is unable to reach the requirement of people.
The content of the invention
The technical problem to be solved in the present invention is to overcome the defects of existing, there is provided a kind of processing technology of hops food,
Effectively can solve the problems, such as in background technology.
To achieve the above object, the present invention proposes a kind of hops life, and the hops raw feedstock includes following components by weight：
Peanut 550-650 parts, anistree 1.5-0.5 parts, salt 15.0-25.0 parts, Chinese prickly ash 5.0-6.0 parts, cassia bark 2.0-4.0 parts, low muscle face
Powder 120-150 parts, white sugar 15.0-20.0 parts, cumin powder 10.0-15.0 parts, egg white 20.0-40.0 parts and capsicum 10.0-20.0
Part.
The present invention also provides a kind of processing technology of hops food, comprises the following steps：
S1）Peanut shells：Peanut is put into peanut huling machine, peanut shelled by peanut huling machine, then by peanut
Screened；
S3）Immersion：The peanut of the 550-650 part weight filtered out is put into clear water and soaked, is taken after immersion 2-3 hours
Go out, soak 2-3 hours after clear water is changed again；
S3）Cook peanut：Water and peanut are added in cooking pot, the weight of water and the weight ratio of peanut are 1：1, and be put into
Anistree 0.5-1.5 parts, salt 15.0-25.0 parts, Chinese prickly ash 5.0-6.0 parts, white sugar 25.0-15.0 parts, cassia bark 2.0-4.0 parts and capsicum
10.0-20.0 part, pulled out after cooking 40 minutes；
S4）Drying peeling：Dried the peanut cooked is put into dryer, and peanut is gone after drying
Except red skin；
S5）Peanut noodles served with soy sauce, sesame butter, etc.：By in the peanut noodles served with soy sauce, sesame butter, etc. machine after drying, in temperature between 20-25 degree, Self- raising flour 120- is added
150 parts, egg white 20.0-40.0 parts and water 80-120 parts are stirred；
S6）Fried peanuts：Peanut after noodles served with soy sauce, sesame butter, etc. is put into oil cauldron and carries out frying 2-5 minutes and pulls out, then by the flower after pulling out
Life is cooled to 13-25 degree, then peanut is put into frying in oil cauldron and pulled out to golden yellow, then cumin powder 10.0-15.0 parts is equal
It is even to be sprinkled on the good peanut of frying；
S7）Peanut is weighed：The good peanut of frying is weighed on weigher；
S8）Packaging vanning：The peanut of point good part is packed with packaging bag respectively, and during envelope, will be packed using vacuum machine
Air in bag is extracted out, then the peanut for installing bag is cased.
Compared with prior art, the beneficial effects of the invention are as follows：A kind of processing technology of hops food of the present invention, passes through
Peanut, which shells, is removed the shell outside peanut, by cook peanut link can the taste of dispensing enter
The inside of peanut so that the mouthfeel of peanut is more preferable, and the frying then realized twice by fried peanuts can make peanut more
It is crisp so that mouthfeel is more preferable, can be to meeting the needs of people.
Brief description of the drawings
Fig. 1 is a kind of flow chart of the processing technology of hops food of the present invention.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other under the premise of creative work is not made
Embodiment, belong to the scope of protection of the invention.
Referring to Fig. 1, the present invention provides following technical scheme：
Embodiment one：
A kind of hops life, the hops raw feedstock include following components by weight：550 parts of peanut, anistree 1.5 parts, 15.0 parts of salt,
5.0 parts of Chinese prickly ash, 2.0 parts of cassia bark, 120 parts of Self- raising flour, 15.0 parts of white sugar, 10.0 parts of cumin powder, 20.0 parts of egg white and capsicum
10.0 parts.
A kind of processing technology of hops food, comprises the following steps：
S1）Peanut shells：Peanut is put into peanut huling machine, peanut shelled by peanut huling machine, then by peanut
Screened；
S3）Immersion：The peanut of filter out 550 parts of weight is put into clear water and soaked, immersion is taken out after 2 hours, will be clear
Water soaks 2 hours again after changing；
S3）Cook peanut：Water and peanut are added in cooking pot, the weight of water and the weight ratio of peanut are 1：1, and be put into
10.00 parts of anistree 0.5 part, 15.0 parts of salt, 5.0 parts of Chinese prickly ash, 15.0 parts of white sugar, 2.0 parts of cassia bark and capsicum, dragged for after cooking 40 minutes
Go out；
S4）Drying peeling：Dried the peanut cooked is put into dryer, and peanut is gone after drying
Except red skin；
S5）Peanut noodles served with soy sauce, sesame butter, etc.：By in the peanut noodles served with soy sauce, sesame butter, etc. machine after drying, between temperature is 20,120 parts of Self- raising flour, egg white are added
20.00 parts are stirred with 80 parts of water；
S6）Fried peanuts：Peanut after noodles served with soy sauce, sesame butter, etc. is put into oil cauldron and carries out frying and pulls out for 2 minutes, then by the peanut after pulling out
13 degree are cooled to, then peanut is put into frying in oil cauldron and pulled out to golden yellow, then 10.00 parts of uniform are sprinkled into of cumin powder are fried
On the peanut made；
S7）Peanut is weighed：The good peanut of frying is weighed on weigher；
S8）Packaging vanning：The peanut of point good part is packed with packaging bag respectively, and during envelope, will be packed using vacuum machine
Air in bag is extracted out, then the peanut for installing bag is cased.
Embodiment two：
A kind of hops life, the hops raw feedstock include following components by weight：580 parts of peanut, anistree 0.8 part, 18.0 parts of salt,
5.3 parts of Chinese prickly ash, 2.6 parts of cassia bark, 130 parts of Self- raising flour, 16.0 parts of white sugar, 11.0 parts of cumin powder, 30.0 parts of egg white and capsicum
13.0 parts.
A kind of processing technology of hops food, comprises the following steps：
S1）Peanut shells：Peanut is put into peanut huling machine, peanut shelled by peanut huling machine, then by peanut
Screened；
S3）Immersion：The peanut of filter out 580 parts of weight is put into clear water and soaked, immersion is taken out after 2.3 hours, will
Clear water soaks 2.3 hours again after changing；
S3）Cook peanut：Water and peanut are added in cooking pot, the weight of water and the weight ratio of peanut are 1：1, and be put into
13.0 parts of anistree 0.8 part, 18.0 parts of salt, 5.3 parts of Chinese prickly ash, 16.0 parts of white sugar, 2.6 parts of cassia bark and capsicum, dragged for after cooking 40 minutes
Go out；
S4）Drying peeling：Dried the peanut cooked is put into dryer, and peanut is gone after drying
Except red skin；
S5）Peanut noodles served with soy sauce, sesame butter, etc.：By in the peanut noodles served with soy sauce, sesame butter, etc. machine after drying, in temperature between 20-25 degree, add 130 parts of Self- raising flour,
95 parts of 30.0 parts of egg white and water are stirred；
S6）Fried peanuts：Peanut after noodles served with soy sauce, sesame butter, etc. is put into oil cauldron and carries out frying 2-5 minutes and pulls out, then by the flower after pulling out
Life is cooled to 20 degree, then peanut is put into frying in oil cauldron and pulled out to golden yellow, then by cumin powder 11.0 parts be uniformly sprinkled into
On the good peanut of frying；
S7）Peanut is weighed：The good peanut of frying is weighed on weigher；
S8）Packaging vanning：The peanut of point good part is packed with packaging bag respectively, and during envelope, will be packed using vacuum machine
Air in bag is extracted out, then the peanut for installing bag is cased.
Embodiment three：
A kind of hops life, the hops raw feedstock include following components by weight：625 parts of peanut, anistree 1.25 parts, salt 22.5
Part, 5.8 parts of Chinese prickly ash, 3.3 parts of cassia bark, 140 parts of Self- raising flour, 18.0 parts of white sugar, 13.5 parts of cumin powder, 33.5 parts of egg white and capsicum
17.5 parts.
A kind of processing technology of hops food, comprises the following steps：
S1）Peanut shells：Peanut is put into peanut huling machine, peanut shelled by peanut huling machine, then by peanut
Screened；
S3）Immersion：The peanut of filter out 625 parts of weight is put into clear water and soaked, immersion is taken out after 2.8 hours, will
Clear water soaks 2.8 hours again after changing；
S3）Cook peanut：Water and peanut are added in cooking pot, the weight of water and the weight ratio of peanut are 1：1, and be put into
17.5 parts of anistree 1.25 parts, 22.5 parts of salt, 5.8 parts of Chinese prickly ash, 18.0 parts of white sugar, 3.3 parts of cassia bark and capsicum, dragged for after cooking 40 minutes
Go out；
S4）Drying peeling：Dried the peanut cooked is put into dryer, and peanut is gone after drying
Except red skin；
S5）Peanut noodles served with soy sauce, sesame butter, etc.：By in the peanut noodles served with soy sauce, sesame butter, etc. machine after drying, between temperature is 24 degree, 140 parts of Self- raising flour, egg are added
Clear 33.5 parts are stirred with 1.5 parts of water；
S6）Fried peanuts：Peanut after noodles served with soy sauce, sesame butter, etc. is put into oil cauldron and carries out frying and pulls out for 4 minutes, then by the peanut after pulling out
21 degree are cooled to, then peanut is put into frying in oil cauldron and pulled out to golden yellow, then 13.5 parts of uniform are sprinkled into of cumin powder are fried
On the peanut made；
S7）Peanut is weighed：The good peanut of frying is weighed on weigher；
S8）Packaging vanning：The peanut of point good part is packed with packaging bag respectively, and during envelope, will be packed using vacuum machine
Air in bag is extracted out, then the peanut for installing bag is cased.
Example IV：
A kind of hops life, the hops raw feedstock include following components by weight：650 parts of peanut, anistree 1.5 parts, 25.0 parts of salt,
6.0 parts of Chinese prickly ash, 4.0 parts of cassia bark, 150 parts of Self- raising flour, 20.0 parts of white sugar, 15.0 parts of cumin powder, 40.0 parts of egg white and capsicum
20.0 parts.
A kind of processing technology of hops food, comprises the following steps：
S1）Peanut shells：Peanut is put into peanut huling machine, peanut shelled by peanut huling machine, then by peanut
Screened；
S3）Immersion：The peanut of filter out 650 parts of weight is put into clear water and soaked, immersion is taken out after 3 hours, will be clear
Water soaks 3 hours again after changing；
S3）Cook peanut：Water and peanut are added in cooking pot, the weight of water and the weight ratio of peanut are 1：1, and be put into
20.0 parts of anistree 1.5 parts, 25.0 parts of salt, 6.0 parts of Chinese prickly ash, 25.0 parts of white sugar, 4.0 parts of cassia bark and capsicum, dragged for after cooking 40 minutes
Go out；
S4）Drying peeling：Dried the peanut cooked is put into dryer, and peanut is gone after drying
Except red skin；
S5）Peanut noodles served with soy sauce, sesame butter, etc.：By in the peanut noodles served with soy sauce, sesame butter, etc. machine after drying, between temperature is 25 degree, 150 parts of Self- raising flour, egg are added
Clear 40.0 parts are stirred with 120 parts of water；
S6）Fried peanuts：Peanut after noodles served with soy sauce, sesame butter, etc. is put into oil cauldron and carries out frying and pulls out for 5 minutes, then by the peanut after pulling out
25 degree are cooled to, then peanut is put into frying in oil cauldron and pulled out to golden yellow, then 15.0 parts of uniform are sprinkled into of cumin powder are fried
On the peanut made；
S7）Peanut is weighed：The good peanut of frying is weighed on weigher；
S8）Packaging vanning：The peanut of point good part is packed with packaging bag respectively, and during envelope, will be packed using vacuum machine
Air in bag is extracted out, then the peanut for installing bag is cased.
Benefit of the present invention：The processing technology of the hops food, shelled by peanut and carry out the shell outside peanut
Remove, by cook peanut link can the taste of dispensing enter the inside of peanut so that the mouthfeel of peanut is more preferable,
Then the frying realized twice by fried peanuts can make peanut more crisp so that mouthfeel is more preferable, can be to meeting people
Demand.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (2)
- A kind of 1. hops life, it is characterised in that：The hops raw feedstock includes following components by weight：Peanut 550-650 parts, eight Angle 0.5-1.5 parts, salt 15.0-25.0 parts, Chinese prickly ash 5.0-6.0 parts, cassia bark 2.0-4.0 parts, Self- raising flour 120-150 parts, white sugar 15.0-20.0 parts, cumin powder 10.0-15.0 parts, egg white 20.0-40.0 parts and capsicum 10.0-20.0 parts.
- A kind of 2. processing technology of hops food, it is characterised in that：Comprise the following steps：S1）Peanut shells：Peanut is put into peanut huling machine, peanut shelled by peanut huling machine, then by peanut Screened；S3）Immersion：The peanut of the 550-650 part weight filtered out is put into clear water and soaked, is taken after immersion 2-3 hours Go out, soak 2-3 hours after clear water is changed again；S3）Cook peanut：Water and peanut are added in cooking pot, the weight of water and the weight ratio of peanut are 1：1, and be put into Anistree 0.5-1.5 parts, salt 15.0-25.0 parts, Chinese prickly ash 5.0-6.0 parts, white sugar 15.0-25.0 parts, cassia bark 2.0-4.0 parts and capsicum 10.0-20.0 part, pulled out after cooking 40 minutes；S4）Drying peeling：Dried the peanut cooked is put into dryer, and peanut is gone after drying Except red skin；S5）Peanut noodles served with soy sauce, sesame butter, etc.：By in the peanut noodles served with soy sauce, sesame butter, etc. machine after drying, in temperature between 20-25 degree, Self- raising flour 120- is added 150 parts, egg white 20.0-40.0 parts and water 80-120 parts are stirred；S6）Fried peanuts：Peanut after noodles served with soy sauce, sesame butter, etc. is put into oil cauldron and carries out frying 2-5 minutes and pulls out, then by the flower after pulling out Life is cooled to 13-25 degree, then peanut is put into frying in oil cauldron and pulled out to golden yellow, then cumin powder 10.0-15.0 parts is equal It is even to be sprinkled on the good peanut of frying；S7）Peanut is weighed：The good peanut of frying is weighed on weigher；S8）Packaging vanning：The peanut of point good part is packed with packaging bag respectively, and during envelope, will be packed using vacuum machine Air in bag is extracted out, then the peanut for installing bag is cased.
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| CN201710529782.1A CN107334125A (en) | 2017-07-02 | 2017-07-02 | Processing technology of hop food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111150038A (en) * | 2020-02-24 | 2020-05-15 | 贵州省现代农业发展研究所 | Peanut processing method |
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| CN101422267A (en) * | 2007-10-29 | 2009-05-06 | 南通市灵通生物科技研究所 | Production method of crisp peanut |
| CN102894419A (en) * | 2012-10-24 | 2013-01-30 | 沈阳创达技术交易市场有限公司 | Preparation method of beer peanut |
| CN104705713A (en) * | 2015-04-03 | 2015-06-17 | 湖南品乐一族食品有限公司 | Purple sweet potato peanuts |
| CN106107841A (en) * | 2016-06-23 | 2016-11-16 | 青岛宝泉花生制品有限公司 | A kind of spicy peanut processing technique |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422267A (en) * | 2007-10-29 | 2009-05-06 | 南通市灵通生物科技研究所 | Production method of crisp peanut |
| CN102894419A (en) * | 2012-10-24 | 2013-01-30 | 沈阳创达技术交易市场有限公司 | Preparation method of beer peanut |
| CN104705713A (en) * | 2015-04-03 | 2015-06-17 | 湖南品乐一族食品有限公司 | Purple sweet potato peanuts |
| CN106107841A (en) * | 2016-06-23 | 2016-11-16 | 青岛宝泉花生制品有限公司 | A kind of spicy peanut processing technique |
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| CN111150038A (en) * | 2020-02-24 | 2020-05-15 | 贵州省现代农业发展研究所 | Peanut processing method |
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