CN107518361A - A kind of frying production method of shelled peanut - Google Patents
A kind of frying production method of shelled peanut Download PDFInfo
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- CN107518361A CN107518361A CN201710688216.5A CN201710688216A CN107518361A CN 107518361 A CN107518361 A CN 107518361A CN 201710688216 A CN201710688216 A CN 201710688216A CN 107518361 A CN107518361 A CN 107518361A
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- shelled peanut
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 42
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- 235000002566 Capsicum Nutrition 0.000 claims abstract description 21
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 239000010495 camellia oil Substances 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 11
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- 240000005295 Nyssa aquatica Species 0.000 claims abstract description 11
- 235000000380 Nyssa aquatica Nutrition 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 10
- 206010023126 Jaundice Diseases 0.000 claims abstract description 10
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 10
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 9
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 9
- 125000003118 aryl group Chemical group 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
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- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 239000002304 perfume Substances 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 6
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- 210000000952 spleen Anatomy 0.000 abstract description 3
- 240000003889 Piper guineense Species 0.000 description 8
- 240000009023 Myrrhis odorata Species 0.000 description 7
- 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
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
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- 235000010744 Arachis villosulicarpa Nutrition 0.000 description 1
- 239000004475 Arginine Substances 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
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- 241001122767 Theaceae Species 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 102000011759 adducin Human genes 0.000 description 1
- 108010076723 adducin Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000004251 balanced diet Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 230000008859 change Effects 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 239000011724 folic acid Substances 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
- 230000036541 health Effects 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of frying production method of shelled peanut, the frying production method specifically includes following steps：The shelled peanut peeled off is put into basin,The underproof shelled peanut swum on the water surface is removed,Gently wash by rubbing with the hands,Clean shelled peanut is put into cauldron after first fried dry steam and pours into appropriate tea oil quick-fried to shelled peanut jaundice,Hair is fragrant,Cooling is placed after taking-up,Tea oil is poured into pot,Add anistree,Cassia bark,Cloves,Capsicum and pepper,After put the spiced salt,It is spiced,Tupelo gum,Light yellow and mashed garlic,Yellow wine with high alcohol content quick-fried is poured into again,Pull spices out,Shelled peanut is poured into pot and coordinates the stir-frying of spices juice small fire,Pull shelled peanut cooling after truce out,Cumin is spread on surface,Mix thoroughly to obtain frying shelled peanut,Rational raw material selection in the present invention,Rational raw material ratio,It is thoroughly white in its surface color Huang of obtained shelled peanut,Gloss is distinct,Fragrance make people mentally refreshing heart spleen,Mouthfeel is crisp refreshing,Delicious and crisp,It is nutritious,It is sutable for men, women, and children edible,Edible method variation.
Description
Technical field
The present invention relates to food production processing technique field, and in particular to a kind of frying production method of shelled peanut.
Background technology
The protein content of peanut is 25%~30%, and peanut protein contains eight kinds of amino acid needed by human, arginine
Content 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, no
It is only capable of providing a large amount of albumen, fat and energy and meals saturated fat can be reduced and increase the intake of unrighted acid, greatly
These nutrients beneficial to health such as big promotion phytoprotein, dietary fiber, vitamin E, folic acid, potassium, magnesium, zinc, calcium
Intake.
Peanut is the plant food of high energy, high protein and high lipid in itself, without cholesterol and trans-fatty acid, and
Rich in micronutrient, the material such as phytosterol, resveratrol, isoflavones, antioxidant, there is important health-care effect, be even more
The excellent substitute of newborn, carnivorous thing, play an important roll to balanced diet, the nutrition of improvement Chinese residents and health status.
Winter climate is cold, more women than men.The catch cold influence, the physiological function and appetite of body etc. of chill temperature of human body can
Change.Therefore, diet is reasonably adjusted, ensures the abundance of human body essential nutrients, the tolerance to cold of people is improved and is immunized
The resistances such as function are very necessary.
The content of the invention
To solve the above problems, the present invention proposes a kind of frying production method of shelled peanut.
To realize the object of the invention, the technical scheme of use is：A kind of frying production method of shelled peanut, the stir-fry of the shelled peanut
Method processed specifically includes following steps：
1) washings：The shelled peanut peeled off is put into basin, adds hot water, it is unqualified on the water surface by swimming in
Shelled peanut remove, be mixed into cold water cooling after gently wash the impurity that shelled peanut removes its surface by rubbing with the hands；
2) removes steam：First pot is heated, clean shelled peanut is put into cauldron after first fried dry steam and pours into appropriate tea
Oily quick-fried to shelled peanut turns to be yellow, hair is fragrant, takes out shelled peanut placement and is cooled to room temperature；
3) dispensings：First tea oil is poured into pot, anise, cassia bark, cloves, capsicum and pepper is added, green pepper is put into after making popular
Salt, spices, tupelo gum, light yellow and mashed garlic, after small fire quick-fried for a period of time, yellow wine with high alcohol content quick-fried are poured into juice aromatic flavour is expected, is dragged for
Go out whole spices；
4) stir-fries：The shelled peanut for the jaundice for having cooled down to room temperature, which is poured into pot, coordinates spices juice small fire to stir-fry to flower
Raw rice is hardened embrittlement, continues stir-frying a period of time after truce, pulls shelled peanut out and be cooled to suitable temperature；
5) is mixed thoroughly：Last layer cumin is spread on shelled peanut surface after the cooling period, sprinkles a small amount of green pepper after being mixed thoroughly with chopsticks again
Salt, mixed thoroughly to obtain frying shelled peanut with chopsticks.
Preferably, basin wash-in selects the temperature setting of the hot water of shelled peanut to be in the frying production method step 1 of the shelled peanut
90~100 DEG C, the hot-water soak time is 10~30min.
Preferably, the weight composition of the 1st flavoring is in the frying production method step 3 of the shelled peanut：Anise 20
10~15 parts of~25 parts, 10~15 parts of cassia bark, 10~25 parts of cloves, 40~55 parts of capsicum and pepper.
Preferably, the weight composition of the 2nd flavoring is in the frying production method step 3 of the shelled peanut：The spiced salt 25
~30 parts, spiced 20~25 parts, 10~20 parts of tupelo gum, light yellow 15~20 parts and 10~20 parts of mashed garlic.
Preferably, in the frying production method step 3 of the shelled peanut small hot stir-fry 5~15min of time.
Preferably, the stir-frying time is 5~10min after ceasing fire in the frying production method step 4 of the shelled peanut, and shelled peanut cools down
To 50~60 DEG C.
Beneficial effects of the present invention are：The rational raw material selection of flavoring in the frying production method of shelled peanut of the present invention,
Rational raw material ratio, thoroughly white in obtained shelled peanut surface color Huang, gloss is distinct, fragrance make people mentally refreshing heart spleen, and mouthfeel is crisp
Refreshing, delicious and crisp, it is nutritious, it is sutable for men, women, and children edible, snacks are acted not only as, can also be gone with wine as the portion in feast
Dish, and processing method and process equipment are ripe, accomplish scale production, market prospects are splendid.
Brief description of the drawings
Fig. 1 is the raw material proportioning table of the frying production method of shelled peanut 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.
Embodiment 1
Refer to shown in Fig. 1, the present invention provides a kind of technical scheme：A kind of frying production method of shelled peanut, the shelled peanut
Frying production method specifically include following steps：Peeled off 150 portions of shelled peanuts are put into basin, add 90 DEG C of hot water,
The underproof shelled peanut swum on the water surface is removed, then soaks 30min, shelled peanut is gently washed by rubbing with the hands after being mixed into cold water cooling
Fall the impurity on its surface；First pot is heated, clean shelled peanut is put into cauldron after first fried dry steam and pours into appropriate tea oil
Quick-fried to shelled peanut turns to be yellow, hair is fragrant, takes out shelled peanut placement and is cooled to room temperature；First tea oil is poured into pot, 24 parts of addition anise,
13 parts of 11 parts of cassia bark, 16 parts of cloves, 52 parts of capsicum and pepper, 30 parts of the spiced salt, spiced 24 parts, 11 parts of tupelo gum, green onion are put into after making popular
Yellow 16 parts and 13 parts of mashed garlic, after small fire quick-fried 6min, yellow wine with high alcohol content quick-fried are poured into juice aromatic flavour is expected, pulls whole spices out；
The shelled peanut for the jaundice for having cooled down to room temperature is poured into pot and coordinates spices juice small fire to stir-fry to shelled peanut to be hardened embrittlement, cease fire
After continue stir-fry 6min, pull shelled peanut out and be cooled to 55 DEG C；15 parts of last layer cumin is spread on shelled peanut surface after the cooling period, uses chopsticks
Son sprinkles a small amount of spiced salt again after mixing thoroughly, is mixed thoroughly to obtain frying shelled peanut with chopsticks.
Embodiment 2
Refer to shown in Fig. 1, the present invention provides a kind of technical scheme：A kind of frying production method of shelled peanut, the shelled peanut
Frying production method specifically include following steps：Peeled off 180 portions of shelled peanuts are put into basin, add 90 DEG C of hot water,
The underproof shelled peanut swum on the water surface is removed, then soaks 20min, shelled peanut is gently washed by rubbing with the hands after being mixed into cold water cooling
Fall the impurity on its surface；First pot is heated, clean shelled peanut is put into cauldron after first fried dry steam and pours into appropriate tea oil
Quick-fried to shelled peanut turns to be yellow, hair is fragrant, takes out shelled peanut placement and is cooled to room temperature；First tea oil is poured into pot, 21 parts of addition anise,
10 parts of 14 parts of cassia bark, 25 parts of cloves, 40 parts of capsicum and pepper, 30 parts of the spiced salt, spiced 20 parts, 10 parts of tupelo gum, green onion are put into after making popular
Yellow 15 parts and 10 parts of mashed garlic, after small fire quick-fried 5min, yellow wine with high alcohol content quick-fried are poured into juice aromatic flavour is expected, pulls whole spices out；
The shelled peanut for the jaundice for having cooled down to room temperature is poured into pot and coordinates spices juice small fire to stir-fry to shelled peanut to be hardened embrittlement, cease fire
After continue stir-fry 5min, pull shelled peanut out and be cooled to 50 DEG C；10 parts of last layer cumin is spread on shelled peanut surface after the cooling period, uses chopsticks
Son sprinkles a small amount of spiced salt again after mixing thoroughly, is mixed thoroughly to obtain frying shelled peanut with chopsticks.
Embodiment 3
Refer to shown in Fig. 1, the present invention provides a kind of technical scheme：A kind of frying production method of shelled peanut, the shelled peanut
Frying production method specifically include following steps：Peeled off 200 portions of shelled peanuts are put into basin, add 90 DEG C of hot water,
The underproof shelled peanut swum on the water surface is removed, then soaks 10min, shelled peanut is gently washed by rubbing with the hands after being mixed into cold water cooling
Fall the impurity on its surface；First pot is heated, clean shelled peanut is put into cauldron after first fried dry steam and pours into appropriate tea oil
Quick-fried to shelled peanut turns to be yellow, hair is fragrant, takes out shelled peanut placement and is cooled to room temperature；First tea oil is poured into pot, 20 parts of addition anise,
15 parts of 10 parts of cassia bark, 25 parts of cloves, 55 parts of capsicum and pepper, 28 parts of the spiced salt, spiced 25 parts, 10 parts of tupelo gum, green onion are put into after making popular
Yellow 15 parts and 20 parts of mashed garlic, after small fire quick-fried 15min, yellow wine with high alcohol content quick-fried are poured into juice aromatic flavour is expected, pulls whole spices out；
The shelled peanut for the jaundice for having cooled down to room temperature is poured into pot and coordinates spices juice small fire to stir-fry to shelled peanut to be hardened embrittlement, cease fire
After continue stir-fry 5min, pull shelled peanut out and be cooled to 50 DEG C；15 parts of last layer cumin is spread on shelled peanut surface after the cooling period, uses chopsticks
Son sprinkles a small amount of spiced salt again after mixing thoroughly, is mixed thoroughly to obtain frying shelled peanut with chopsticks.
Embodiment 4
Refer to shown in Fig. 1, the present invention provides a kind of technical scheme：A kind of frying production method of shelled peanut, the shelled peanut
Frying production method specifically include following steps：Peeled off 160 portions of shelled peanuts are put into basin, add 95 DEG C of hot water,
The underproof shelled peanut swum on the water surface is removed, then soaks 15min, shelled peanut is gently washed by rubbing with the hands after being mixed into cold water cooling
Fall the impurity on its surface；First pot is heated, clean shelled peanut is put into cauldron after first fried dry steam and pours into appropriate tea oil
Quick-fried to shelled peanut turns to be yellow, hair is fragrant, takes out shelled peanut placement and is cooled to room temperature；First tea oil is poured into pot, 20 parts of addition anise,
12 parts of 13 parts of cassia bark, 23 parts of cloves, 44 parts of capsicum and pepper, 30 parts of the spiced salt, spiced 23 parts, 14 parts of tupelo gum, green onion are put into after making popular
Yellow 18 parts and 11 parts of mashed garlic, after small fire quick-fried 10min, yellow wine with high alcohol content quick-fried are poured into juice aromatic flavour is expected, pulls whole spices out；
The shelled peanut for the jaundice for having cooled down to room temperature is poured into pot and coordinates spices juice small fire to stir-fry to shelled peanut to be hardened embrittlement, cease fire
After continue stir-fry 5min, pull shelled peanut out and be cooled to 50 DEG C；10 parts of last layer cumin is spread on shelled peanut surface after the cooling period, uses chopsticks
Son sprinkles a small amount of spiced salt again after mixing thoroughly, is mixed thoroughly to obtain frying shelled peanut with chopsticks.
Embodiment 5
Refer to shown in Fig. 1, the present invention provides a kind of technical scheme：A kind of frying production method of shelled peanut, the shelled peanut
Frying production method specifically include following steps：Peeled off 170 portions of shelled peanuts are put into basin, add 100 DEG C of hot water,
The underproof shelled peanut swum on the water surface is removed, then soaks 10min, shelled peanut is gently washed by rubbing with the hands after being mixed into cold water cooling
Fall the impurity on its surface；First pot is heated, clean shelled peanut is put into cauldron after first fried dry steam and pours into appropriate tea oil
Quick-fried to shelled peanut turns to be yellow, hair is fragrant, takes out shelled peanut placement and is cooled to room temperature；First tea oil is poured into pot, 25 parts of addition anise,
10 parts of 10 parts of cassia bark, 20 parts of cloves, 55 parts of capsicum and pepper, 30 parts of the spiced salt, spiced 23 parts, 12 parts of tupelo gum, green onion are put into after making popular
Yellow 20 parts and 20 parts of mashed garlic, after small fire quick-fried 5min, yellow wine with high alcohol content quick-fried are poured into juice aromatic flavour is expected, pulls whole spices out；
The shelled peanut for the jaundice for having cooled down to room temperature is poured into pot and coordinates spices juice small fire to stir-fry to shelled peanut to be hardened embrittlement, cease fire
After continue stir-fry 5min, pull shelled peanut out and be cooled to 60 DEG C；18 parts of last layer cumin is spread on shelled peanut surface after the cooling period, uses chopsticks
Son sprinkles a small amount of spiced salt again after mixing thoroughly, is mixed thoroughly to obtain frying shelled peanut with chopsticks.
Embodiment 6
Refer to shown in Fig. 1, the present invention provides a kind of technical scheme：A kind of frying production method of shelled peanut, the shelled peanut
Frying production method specifically include following steps：Peeled off 190 portions of shelled peanuts are put into basin, add 90 DEG C of hot water,
The underproof shelled peanut swum on the water surface is removed, then soaks 30min, shelled peanut is gently washed by rubbing with the hands after being mixed into cold water cooling
Fall the impurity on its surface；First pot is heated, clean shelled peanut is put into cauldron after first fried dry steam and pours into appropriate tea oil
Quick-fried to shelled peanut turns to be yellow, hair is fragrant, takes out shelled peanut placement and is cooled to room temperature；First tea oil is poured into pot, 20 parts of addition anise,
10 parts of 10 parts of cassia bark, 25 parts of cloves, 40 parts of capsicum and pepper, 25 parts of the spiced salt, spiced 25 parts, 10 parts of tupelo gum, green onion are put into after making popular
Yellow 15 parts and 10 parts of mashed garlic, after small fire quick-fried 7min, yellow wine with high alcohol content quick-fried are poured into juice aromatic flavour is expected, pulls whole spices out；
The shelled peanut for the jaundice for having cooled down to room temperature is poured into pot and coordinates spices juice small fire to stir-fry to shelled peanut to be hardened embrittlement, cease fire
After continue stir-fry 8min, pull shelled peanut out and be cooled to 60 DEG C；20 parts of last layer cumin is spread on shelled peanut surface after the cooling period, uses chopsticks
Son sprinkles a small amount of spiced salt again after mixing thoroughly, is mixed thoroughly to obtain frying shelled peanut with chopsticks.
In the present invention, the rational raw material selection of flavoring in the frying production method of shelled peanut of the present invention, it is rational former
Material mixture ratio, thoroughly white in obtained shelled peanut surface color Huang, gloss is distinct, fragrance make people mentally refreshing heart spleen, the crisp refreshing, delicious and crisp of mouthfeel,
It is nutritious, it is sutable for men, women, and children edible, snacks are acted not only as, can also be as a dish that goes with wine in feast, and add
Work method and process equipment are ripe, accomplish scale production, market prospects are splendid.
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 (6)
- A kind of 1. frying production method of shelled peanut, it is characterised in that：The frying production method of the shelled peanut specifically includes following steps：1) washings：The shelled peanut peeled off is put into basin, adds hot water, the underproof flower that will be swum on the water surface Raw rice removes, and the impurity that shelled peanut removes its surface is gently washed by rubbing with the hands after being mixed into cold water cooling；2) removes steam：First pot is heated, clean shelled peanut is put into cauldron after first fried dry steam to pour into appropriate tea oil quick-fried Fry to shelled peanut jaundice, hair perfume, taking-up shelled peanut, which is placed, is cooled to room temperature；3) dispensings：First tea oil is poured into pot, anise, cassia bark, cloves, capsicum and pepper is added, the spiced salt, five is put into after making popular Perfume, tupelo gum, light yellow and mashed garlic, after small fire quick-fried for a period of time, yellow wine with high alcohol content quick-fried are poured into juice aromatic flavour is expected, pulls whole out Spices；4) stir-fries：The shelled peanut for the jaundice for having cooled down to room temperature, which is poured into pot, coordinates spices juice small fire to stir-fry to shelled peanut Be hardened embrittlement, continues stir-frying a period of time after truce, pulls shelled peanut out and be cooled to suitable temperature；5) is mixed thoroughly：Last layer cumin is spread on shelled peanut surface after the cooling period, sprinkles a small amount of spiced salt after being mixed thoroughly with chopsticks again, is used Chopsticks are mixed thoroughly to obtain frying shelled peanut.
- A kind of 2. frying production method of shelled peanut according to claim 1, it is characterised in that：The frying production method of the shelled peanut It is 90~100 DEG C that basin wash-in, which selects the temperature setting of the hot water of shelled peanut, in step 1, and the hot-water soak time is 10~30min.
- A kind of 3. frying production method of shelled peanut according to claim 1, it is characterised in that：The frying production method of the shelled peanut The weight composition of the 1st flavoring is in step 3：Anistree 20~25 parts, it is 10~15 parts of cassia bark, 10~25 parts of cloves, peppery 10~15 parts of 40~55 parts of green pepper and pepper.
- A kind of 4. frying production method of shelled peanut according to claim 1, it is characterised in that：The frying production method of the shelled peanut The weight composition of the 2nd flavoring is in step 3：25~30 parts of the spiced salt, spiced 20~25 parts, 10~20 parts of tupelo gum, green onion Yellow 15~20 parts and 10~20 parts of mashed garlic.
- A kind of 5. frying production method of shelled peanut according to claim 1, it is characterised in that：The frying production method of the shelled peanut 5~15min of time of small hot stir-fry in step 3.
- A kind of 6. frying production method of shelled peanut according to claim 1, it is characterised in that：The frying production method of the shelled peanut The stir-frying time is 5~10min after ceasing fire in step 4, and shelled peanut is cooled to 50~60 DEG C.
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| CN109170769A (en) * | 2018-08-31 | 2019-01-11 | 济宁米香食品股份有限公司 | A kind of spiced peanut kernel formula and its production method |
| CN111150038A (en) * | 2020-02-24 | 2020-05-15 | 贵州省现代农业发展研究所 | Peanut processing method |
| CN112544663A (en) * | 2020-12-02 | 2021-03-26 | 成明 | Method for making crisp fried bread sticks |
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