CN107712788A - Dry roasting spicy peanuts and preparation method thereof - Google Patents
Dry roasting spicy peanuts and preparation method thereof Download PDFInfo
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- CN107712788A CN107712788A CN201711106624.1A CN201711106624A CN107712788A CN 107712788 A CN107712788 A CN 107712788A CN 201711106624 A CN201711106624 A CN 201711106624A CN 107712788 A CN107712788 A CN 107712788A
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 160
- 238000002360 preparation method Methods 0.000 title claims description 21
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 159
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 101
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 101
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 101
- 239000000843 powder Substances 0.000 claims abstract description 85
- 239000007788 liquid Substances 0.000 claims abstract description 63
- 150000003839 salts Chemical class 0.000 claims abstract description 39
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 38
- 108010010803 Gelatin Proteins 0.000 claims abstract description 27
- 229920000159 gelatin Polymers 0.000 claims abstract description 27
- 239000008273 gelatin Substances 0.000 claims abstract description 27
- 235000019322 gelatine Nutrition 0.000 claims abstract description 27
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 19
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims description 45
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 25
- 239000008103 glucose Substances 0.000 claims description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims description 24
- 240000008042 Zea mays Species 0.000 claims description 24
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 24
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 24
- 235000005822 corn Nutrition 0.000 claims description 24
- 235000009566 rice Nutrition 0.000 claims description 24
- 229940029982 garlic powder Drugs 0.000 claims description 23
- 241000234282 Allium Species 0.000 claims description 22
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 22
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 239000012535 impurity Substances 0.000 claims description 16
- 235000013339 cereals Nutrition 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 239000004575 stone Substances 0.000 claims description 14
- 239000002562 thickening agent Substances 0.000 claims description 12
- -1 hydroxypropyl Chemical group 0.000 claims description 10
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical group CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 4
- 238000009826 distribution Methods 0.000 claims description 4
- 229940093503 ethyl maltol Drugs 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- 229910019142 PO4 Inorganic materials 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims 1
- 239000010452 phosphate Substances 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 5
- 235000004213 low-fat Nutrition 0.000 abstract description 5
- 230000002262 irrigation Effects 0.000 abstract 1
- 238000003973 irrigation Methods 0.000 abstract 1
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 24
- 241000209094 Oryza Species 0.000 description 20
- 235000013305 food Nutrition 0.000 description 14
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 12
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 12
- 238000007689 inspection Methods 0.000 description 12
- 230000001788 irregular Effects 0.000 description 12
- 229940043353 maltol Drugs 0.000 description 12
- 239000002184 metal Substances 0.000 description 12
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 8
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses the dry roasting spicy peanuts of one kind, its drip irrigation device is to add to wrap up in 12 18 parts of clothing liquid, 23 37 parts of flavoring in the peanut of every 45 55 parts by weight；Clothing liquid is wrapped up in be formulated by the proportioning of 60 70 parts of 5.0 6.0 parts of edible gelatin by weight, 2.8 4.0 parts of sugar, 4.0 6.0 parts of flavoring essence, 20 25 parts of salt and hot water；Flavoring is formulated by the proportioning of 40 45 parts of 25 30 parts of powder basic by weight, 27 32 parts of capsicum piece, 2.5 3.0 parts of chilli powder and flavoring agent, and it has the spicy crisp advantage of low-sugar low-fat, mouthfeel.It is obtained peanut low-sugar low-fat, spicy crisp without frying using dry curing process it is a further object of the present invention to provide a kind of method for making above-mentioned dry roasting spicy peanuts.
Description
Technical field
The present invention relates to a kind of shortening nut and its processing method, more specifically, it relates to a kind of dry roasting spicy peanuts
And preparation method thereof.
Background technology
Wrapped clothes peanuts are a kind of traditional leisure food, due to its multiple tastes, it is quality-high and inexpensive, easy to carry the advantages that,
It is deep to be liked by consumers in general.
Existing application publication number is that CN101933552A Chinese patent discloses a kind of wrapped clothes peanuts and preparation method thereof,
The formula of the wrapped clothes peanuts is：White granulated sugar 10-20 parts, flour 10-15 parts, feed powder 1-2 parts, feed powder is by chilli powder, garlic powder, perfume (or spice)
Pungent material, monosodium glutamate and sugar are according to 2:1:2:1:1 ratio is formulated.Using continuous fried producer in its manufacturing process processed
Formula.
But dosage sugared in this wrapped clothes peanuts formula is higher, sugared content is up to 18%- in finished product wrapped clothes peanuts
28%, it is unfavorable for health, and produced in production technology by the way of continuous frying, the fat content of peanut is added, is entered
One step adds unsound factor.
The content of the invention
In view of the deficienciess of the prior art, it is an object of the invention to provide the dry roasting spicy peanuts of one kind, it has low
The spicy crisp advantage of sugared low fat, mouthfeel.
To achieve the above object, the invention provides following technical scheme：
The dry roasting spicy peanuts of one kind, it is characterised in that：Added in peanut per 45-55 parts by weight and wrap up in clothing liquid 12-18 parts, flavoring
23-37 parts；Clothing liquid is wrapped up in by edible gelatin 5.0-6.0 parts by weight, sugared 2.8-4.0 parts, flavoring essence 4.0-6.0 parts, food
The proportioning of salt 20-25 parts and hot water 60-70 parts is formulated；Flavoring is by powder 25-30 parts basic by weight, capsicum piece
The proportioning of 27-32 parts, chilli powder 2.5-3.0 parts and flavoring agent 40-45 parts is formulated；Basic powder used by garlic powder, salt,
Corn flour, thickener, onion powder and glutinous rice flour are formulated.
By using above-mentioned technical proposal, edible gelatin is good rich in fat-free albumen, emulsibility, beneficial to reduction wrapped clothes peanuts
Fat content, using edible gelatin and appropriate sugar, salt, flavoring essence and hot water prepare to wrap up in clothing liquid hanging good, wrap up in clothing
Uniformly.Flavoring is by for increasing viscosity and ensure the basic powder of crisp brittleness, increasing the capsicum piece, peppery of fragrant spicy and abundant color and luster
Green pepper powder, and appropriate flavoring agent are formulated.Flavoring agent can increase the flavor of peanut, and flavoring essence and flavoring agent used
It is to meet GB2760-2014《National food safety standard food additives use standard》, international food standards CODEX
STAN192-1995《The general code standard of food additives》Defined food additives, it is safe and harmless.
Further, the basic powder is by garlic powder 35-40 parts by weight, salt 17-19 parts, corn flour 13-17
Part, thickener 13-17 parts, the proportioning of onion powder 7.0-8.0 parts and glutinous rice flour 4.5-7.5 parts are formulated.
By using above-mentioned technical proposal, garlic powder, onion part have stronger fragrance, can enrich the spicy mouth of peanut
Sense, corn flour, glutinous rice flour, thickener have the function that increase viscosity, toppings can be helped to be adhered on peanut, while corn
Powder and glutinous rice flour also have the function that to improve mouthfeel.
Further, the thickener is hydroxypropyl PASELLI EASYGEL or Ultra Tex 2.
By using above-mentioned technical proposal, hydroxypropyl PASELLI EASYGEL and Ultra Tex 2 are common change
Property starch, and to meet GB2760-2014《National food safety standard food additives use standard》It is defined to use
In the additive of food, it has the function that to thicken and increase crispy texture.
Further, the flavoring agent is ethylmaltol.
By using above-mentioned technical proposal, ethylmaltol is to meet GB2760-2014《National food safety standard is eaten
Product additive uses standard》The defined synthetic perfume that can be used for food, adding appropriate ethylmaltol can increase
The fragrance of peanut, abundant mouthfeel.
Further, the sugar is matched somebody with somebody by the proportioning of Sionit 2.5-3.5 parts by weight, glucose 0.3-0.5 parts
System forms.
By using above-mentioned technical proposal, Sionit GB2760-2014《National food safety standard food adds
Agent uses standard》The defined sweetener that can be used for shortening nut based food, its sugariness are suitable with glucose.In vivo by
Slowly absorb, blood glucose value will not be caused to sharply increase.Glucose is the most commonly used monose of distributed in nature, is biology
Main Energy supply material, be widely used in food processing field.Glucose is easily absorbed by the human body and is metabolized.
Further, edible gelatin used is alkaline-process gelatin.
By using above-mentioned technical proposal, alkaline-process gelatin is to use a kind of edible gelatin made from alkaline process glue, and it is being made
During standby, hydrolysis is slow, impurity elimination is thorough, thus active impurity content is few in alkaline-process gelatin, and good physical and chemical properties.
Further, the temperature of hot water used is 80 DEG C -85 DEG C.
By using above-mentioned technical proposal, edible gelatin can be dissolved in hot water, and clothing is wrapped up in using 80 DEG C -85 DEG C of hot water modulation
Liquid is easy to be adjusted to uniformly.
It is a further object of the present invention to provide a kind of preparation method of dry roasting spicy peanuts, it uses dry curing process, is made
Peanut has the spicy crisp advantage of low-sugar low-fat, taste.
A kind of preparation method of above-mentioned dry roasting spicy peanuts, is comprised the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, proportionally prepare and wrap up in clothing liquid and flavoring, it is gelatin 5.0-6.0 parts, sugared 2.8-4.0 to wrap up in each group distribution ratio in clothing liquid
Part, flavoring essence 4.0-6.0 parts, salt 20-25 parts and hot water 60-70 parts；Each group distribution ratio is basic powder 25-30 in flavoring
Part, capsicum piece 27-32 parts, chilli powder 2.5-3.0 parts and flavoring agent 40-45 parts are formulated；Basic powder used is by garlic powder, food
Salt, corn flour, thickener, onion powder and glutinous rice flour are formulated；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, added in the peanut per 45-55 parts by weight and wrap up in clothing liquid
12-18 parts, flavoring 23-37 parts；
P4, to wrapping up in the peanut after clothing, upper flavoring in 125 DEG C of -130 DEG C of baking 28min；
Picked after P5, peanut cooling, temperature is packed tying when being down to room temperature.
By using above-mentioned technical proposal, using dry curing process in 125 DEG C -130 DEG C to the peanut after wrapping up in clothing, upper flavoring
28min is toasted, the spicy tasty, crispy in taste of peanut can be made.And oil need not be used in dry curing process, peanut grease content is made
It is low, beneficial to health.
Further, in step P2 basic powder used by garlic powder 35-40 parts by weight, salt 17-19 parts, corn
Powder 13-17 parts, thickener 13-17 parts, the proportioning of onion powder 7.0-8.0 parts and glutinous rice flour 4.5-7.5 parts are formulated.
By using above-mentioned technical proposal, garlic powder, onion part have stronger fragrance, can enrich the spicy mouth of peanut
Sense, corn flour, glutinous rice flour, thickener have the function that increase viscosity, toppings can be helped to be adhered on peanut, while corn
Powder and glutinous rice flour also have the function that to improve mouthfeel.
Further, it is used sugared by Sionit 2.5-3.5 parts by weight, glucose 0.3-0.5 parts in step P2
Proportioning be formulated.
By using above-mentioned technical proposal, Sionit sugariness is suitable with glucose, is slowly absorbed profit in human body
With blood glucose value will not being caused to sharply increase.Glucose is the most commonly used monose of distributed in nature, is the main dynamophore of biology
Matter, it is widely used in food processing field.Glucose is easily absorbed by the human body and is metabolized.
In summary, the invention has the advantages that：
Clothing liquid hanging that what the 1st, edible gelatin and appropriate sugar, salt, flavoring essence, hot water were prepared wrap up in is good, and it is uniform to wrap up in clothing, uses
Basic powder, capsicum piece, chilli powder and flavoring agent prepare flavoring, and peanut can be made spicy crisp；
2nd, white granulated sugar of the prior art is replaced as sweetener using Sionit and glucose, the dosage of sugar can be reduced,
And dry curing process is used in manufacturing process, without frying, peanut low-sugar low-fat is made, beneficial to health.
Embodiment
The invention will be further described with reference to embodiments.
Embodiment 1
The dry roasting spicy peanuts of one kind, it is to add 12 parts in every 45 portions of peanuts to wrap up in clothing liquid and 23 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 60 parts of hot water, 20 parts of salt, 5 parts of alkaline process edible gelatin, flavoring essence 4
Part, 2.5 parts of Sionit, the ratio of 0.3 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
40 parts of maltol, 25 parts of basic powder, 27 parts of capsicum piece, the ratio of 2.5 parts of chilli powder are formulated.Each group in basic powder used
Divide according to weight：35 parts of garlic powder, 17 parts of salt, 13 parts of corn flour, 13 parts of hydroxypropyl PASELLI EASYGEL, onion powder
7 parts, the ratio of glutinous rice flour 4.5 is formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 12 parts in every 45 portions of peanuts wraps up in clothing liquid and 23 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Embodiment 2
The dry roasting spicy peanuts of one kind, it is to add 12 parts in every 45 portions of peanuts to wrap up in clothing liquid and 23 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 60 parts of hot water, 20 parts of salt, 5 parts of alkaline process edible gelatin, flavoring essence 4
Part, 2.5 parts of Sionit, the ratio of 0.3 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
40 parts of maltol, 25 parts of basic powder, 27 parts of capsicum piece, the ratio of 2.5 parts of chilli powder are formulated.Each group in basic powder used
Divide according to weight：38 parts of garlic powder, 18 parts of salt, 15 parts of corn flour, 15 parts of Ultra Tex 2, onion powder
7.5 parts, the ratio of glutinous rice flour 6.5 is formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 12 parts in every 45 portions of peanuts wraps up in clothing liquid and 23 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Embodiment 3
The dry roasting spicy peanuts of one kind, it is to add 12 parts in every 45 portions of peanuts to wrap up in clothing liquid and 23 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 60 parts of hot water, 20 parts of salt, 5 parts of alkaline process edible gelatin, flavoring essence 4
Part, 2.5 parts of Sionit, the ratio of 0.3 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
40 parts of maltol, 25 parts of basic powder, 27 parts of capsicum piece, the ratio of 2.5 parts of chilli powder are formulated.Each group in basic powder used
Divide according to weight：40 parts of garlic powder, 19 parts of salt, 17 parts of corn flour, 17 parts of hydroxypropyl PASELLI EASYGEL, onion powder
8 parts, the ratio of glutinous rice flour 7.5 is formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 12 parts in every 45 portions of peanuts wraps up in clothing liquid and 23 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Embodiment 4
The dry roasting spicy peanuts of one kind, it is to add 12 parts in every 45 portions of peanuts to wrap up in clothing liquid and 23 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 60 parts of hot water, 20 parts of salt, 5 parts of alkaline process edible gelatin, flavoring essence 4
Part, 2.5 parts of Sionit, the ratio of 0.3 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
45 parts of maltol, 30 parts of basic powder, 32 parts of capsicum piece, the ratio of 3 parts of chilli powder are formulated.Each component in basic powder used
According to weight：35 parts of garlic powder, 17 parts of salt, 13 parts of corn flour, 13 parts of Ultra Tex 2, onion powder 7
Part, the ratio of glutinous rice flour 4.5 are formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 12 parts in every 45 portions of peanuts wraps up in clothing liquid and 23 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Embodiment 5
The dry roasting spicy peanuts of one kind, it is to add 12 parts in every 45 portions of peanuts to wrap up in clothing liquid and 23 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 60 parts of hot water, 20 parts of salt, 5 parts of alkaline process edible gelatin, flavoring essence 4
Part, 2.5 parts of Sionit, the ratio of 0.3 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
45 parts of maltol, 30 parts of basic powder, 32 parts of capsicum piece, the ratio of 3 parts of chilli powder are formulated.Each component in basic powder used
According to weight：38 parts of garlic powder, 18 parts of salt, 15 parts of corn flour, 15 parts of hydroxypropyl PASELLI EASYGEL, onion powder
7.5 parts, the ratio of glutinous rice flour 6.5 is formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 12 parts in every 45 portions of peanuts wraps up in clothing liquid and 23 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Embodiment 6
The dry roasting spicy peanuts of one kind, it is to add 12 parts in every 45 portions of peanuts to wrap up in clothing liquid and 23 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 60 parts of hot water, 20 parts of salt, 5 parts of alkaline process edible gelatin, flavoring essence 4
Part, 2.5 parts of Sionit, the ratio of 0.3 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
45 parts of maltol, 30 parts of basic powder, 32 parts of capsicum piece, the ratio of 3 parts of chilli powder are formulated.Each component in basic powder used
According to weight：40 parts of garlic powder, 19 parts of salt, 17 parts of corn flour, 17 parts of Ultra Tex 2, onion powder 8
Part, the ratio of glutinous rice flour 7.5 are formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 12 parts in every 45 portions of peanuts wraps up in clothing liquid and 23 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Embodiment 7
The dry roasting spicy peanuts of one kind, it is to add 18 parts in every 55 portions of peanuts to wrap up in clothing liquid and 37 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 70 parts of hot water, 25 parts of salt, 6 parts of alkaline process edible gelatin, flavoring essence 6
Part, 3.5 parts of Sionit, the ratio of 0.5 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
40 parts of maltol, 25 parts of basic powder, 27 parts of capsicum piece, the ratio of 2.5 parts of chilli powder are formulated.Each group in basic powder used
Divide according to weight：35 parts of garlic powder, 17 parts of salt, 13 parts of corn flour, 13 parts of hydroxypropyl PASELLI EASYGEL, onion powder
7 parts, the ratio of glutinous rice flour 4.5 is formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 18 parts in every 55 portions of peanuts wraps up in clothing liquid and 37 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Embodiment 8
The dry roasting spicy peanuts of one kind, it is to add 18 parts in every 55 portions of peanuts to wrap up in clothing liquid and 37 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 70 parts of hot water, 25 parts of salt, 6 parts of alkaline process edible gelatin, flavoring essence 6
Part, 3.5 parts of Sionit, the ratio of 0.5 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
40 parts of maltol, 25 parts of basic powder, 27 parts of capsicum piece, the ratio of 2.5 parts of chilli powder are formulated.Each group in basic powder used
Divide according to weight：38 parts of garlic powder, 18 parts of salt, 15 parts of corn flour, 15 parts of Ultra Tex 2, onion powder
7.5 parts, the ratio of glutinous rice flour 6.5 is formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 18 parts in every 55 portions of peanuts wraps up in clothing liquid and 37 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Embodiment 9
The dry roasting spicy peanuts of one kind, it is to add 18 parts in every 55 portions of peanuts to wrap up in clothing liquid and 37 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 70 parts of hot water, 25 parts of salt, 6 parts of alkaline process edible gelatin, flavoring essence 6
Part, 3.5 parts of Sionit, the ratio of 0.5 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
40 parts of maltol, 25 parts of basic powder, 27 parts of capsicum piece, the ratio of 2.5 parts of chilli powder are formulated.Each group in basic powder used
Divide according to weight：40 parts of garlic powder, 19 parts of salt, 17 parts of corn flour, 17 parts of hydroxypropyl PASELLI EASYGEL, onion powder
8 parts, the ratio of glutinous rice flour 7.5 is formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 18 parts in every 55 portions of peanuts wraps up in clothing liquid and 37 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Embodiment 10
The dry roasting spicy peanuts of one kind, it is to add 18 parts in every 55 portions of peanuts to wrap up in clothing liquid and 37 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 70 parts of hot water, 25 parts of salt, 6 parts of alkaline process edible gelatin, flavoring essence 6
Part, 3.5 parts of Sionit, the ratio of 0.5 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
45 parts of maltol, 30 parts of basic powder, 32 parts of capsicum piece, the ratio of 3 parts of chilli powder are formulated.Each component in basic powder used
According to weight：35 parts of garlic powder, 17 parts of salt, 13 parts of corn flour, 13 parts of Ultra Tex 2, onion powder 7
Part, the ratio of glutinous rice flour 4.5 are formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 18 parts in every 55 portions of peanuts wraps up in clothing liquid and 37 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Embodiment 11
The dry roasting spicy peanuts of one kind, it is to add 18 parts in every 55 portions of peanuts to wrap up in clothing liquid and 37 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 70 parts of hot water, 25 parts of salt, 6 parts of alkaline process edible gelatin, flavoring essence 6
Part, 3.5 parts of Sionit, the ratio of 0.5 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
45 parts of maltol, 30 parts of basic powder, 32 parts of capsicum piece, the ratio of 3 parts of chilli powder are formulated.Each component in basic powder used
According to weight：38 parts of garlic powder, 18 parts of salt, 15 parts of corn flour, 15 parts of hydroxypropyl PASELLI EASYGEL, onion powder
7.5 parts, the ratio of glutinous rice flour 6.5 is formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 18 parts in every 55 portions of peanuts wraps up in clothing liquid and 37 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Embodiment 12
The dry roasting spicy peanuts of one kind, it is to add 18 parts in every 55 portions of peanuts to wrap up in clothing liquid and 37 portions of flavorings that it, which is formulated,.Wrap up in clothing liquid
Each component is according to weight：80 DEG C -85 DEG C of 70 parts of hot water, 25 parts of salt, 6 parts of alkaline process edible gelatin, flavoring essence 6
Part, 3.5 parts of Sionit, the ratio of 0.5 part of glucose are formulated.Each component is according to weight in flavoring：Ethyl
45 parts of maltol, 30 parts of basic powder, 32 parts of capsicum piece, the ratio of 3 parts of chilli powder are formulated.Each component in basic powder used
According to weight：40 parts of garlic powder, 19 parts of salt, 17 parts of corn flour, 17 parts of Ultra Tex 2, onion powder 8
Part, the ratio of glutinous rice flour 7.5 are formulated.
Its preparation method comprises the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, prepared according to said ratio and wrap up in clothing liquid and flavoring；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, adding 18 parts in every 55 portions of peanuts wraps up in clothing liquid and 37 parts
Flavoring；
P4, the peanut after clothing, upper flavoring will be wrapped up in toast 28min under the conditions of 125 DEG C -130 DEG C；
P5, the peanut after baking is picked, reject to wrap up in and expect irregular, broken peanut, after being cooled to room temperature, enter row metal inspection
Survey, weigh, pack envelope.
Above-mentioned specific embodiment is only explanation of the invention, and it is not limitation of the present invention, art technology
Personnel can make the modification of no creative contribution to the present embodiment as needed after this specification is read, but as long as
All protected in scope of the presently claimed invention by Patent Law.
Claims (10)
1. the dry roasting spicy peanuts of one kind, it is characterised in that：Added in peanut per 45-55 parts by weight and wrap up in clothing liquid 12-18 parts, seasoned
Expect 23-37 parts；Wrap up in clothing liquid by edible gelatin 5.0-6.0 parts by weight, sugared 2.8-4.0 parts, flavoring essence 4.0-6.0 parts,
The proportioning of salt 20-25 parts and hot water 60-70 parts is formulated；Flavoring is by powder 25-30 parts basic by weight, capsicum piece
The proportioning of 27-32 parts, chilli powder 2.5-3.0 parts and flavoring agent 40-45 parts is formulated；Basic powder used by garlic powder, salt,
Corn flour, thickener, onion powder and glutinous rice flour are formulated.
2. dry roasting spicy peanuts according to claim 1, it is characterised in that：The basic powder is by garlic powder by weight
35-40 parts, salt 17-19 parts, corn flour 13-17 parts, thickener 13-17 parts, onion powder 7.0-8.0 parts and glutinous rice flour 4.5-
7.5 parts of proportioning is formulated.
3. dry roasting spicy peanuts according to claim 2, it is characterised in that：The thickener is the starch phosphate of hydroxypropyl two
Ester or Ultra Tex 2.
4. dry roasting spicy peanuts according to claim 3, it is characterised in that：The flavoring agent is ethylmaltol.
5. dry roasting spicy peanuts according to claim 4, it is characterised in that：Sugar is by Sionit 2.5- by weight
3.5 parts, the proportioning of glucose 0.3-0.5 parts is formulated.
6. the dry roasting spicy peanuts according to claim any one of 1-5, it is characterised in that：Edible gelatin used is that alkaline process is bright
Glue.
7. dry roasting spicy peanuts according to claim 6, it is characterised in that：The temperature of hot water used is 80 DEG C -85 DEG C.
8. a kind of preparation method of dry roasting spicy peanuts as claimed in claim 1, it is characterised in that comprise the following steps：
P1, peanut is classified, stone is removed and selects, removing mould bud bad grain and impurity in raw material, and sub-elect and meet product
The peanut of production requirement；
P2, proportionally prepare and wrap up in clothing liquid and flavoring, it is gelatin 5.0-6.0 parts, sugared 2.8-4.0 to wrap up in each group distribution ratio in clothing liquid
Part, flavoring essence 4.0-6.0 parts, salt 20-25 parts and hot water 60-70 parts；Each group distribution ratio is basic powder 25-30 in flavoring
Part, capsicum piece 27-32 parts, chilli powder 2.5-3.0 parts and flavoring agent 40-45 parts；Basic powder used is by garlic powder, salt, corn
Powder, thickener, onion powder and glutinous rice flour are formulated；
P3, peanut is carried out to wrap up in clothing using wrapping up in clothing cylinder, then upper flavoring, added in the peanut per 45-55 parts by weight and wrap up in clothing liquid
12-18 parts, flavoring 23-37 parts；
P4, to wrapping up in the peanut after clothing, upper flavoring in 125 DEG C of -130 DEG C of baking 28min；
Picked after P5, peanut cooling, temperature is packed tying when being down to room temperature.
9. preparation method according to claim 8, it is characterised in that：Basic powder used is by big by weight in step P2
Garlic powder 35-40 parts, salt 17-19 parts, corn flour 13-17 parts, thickener 13-17 parts, onion powder 7.0-8.0 parts and glutinous rice flour
The proportioning of 4.5-7.5 parts is formulated.
10. preparation method according to claim 9, it is characterised in that：Sugar used is by sorb by weight in step P2
Alcohol sugar 2.5-3.5 parts, the proportioning of glucose 0.3-0.5 parts are formulated.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740920A (en) * | 2018-04-23 | 2018-11-06 | 晋江市旺瓜食品有限公司 | A kind of non-fried crisp-fried boiled peanut and preparation method thereof |
| CN109090482A (en) * | 2018-08-27 | 2018-12-28 | 黄河三角洲京博化工研究院有限公司 | A kind of non-preparation method for adjusting oily tomato flavor frozen dried natto |
| CN111758944A (en) * | 2019-04-02 | 2020-10-13 | 青岛果果爸爸食品有限公司 | Golden nut and preparation method thereof |
| CN114304363A (en) * | 2022-01-27 | 2022-04-12 | 上海来伊份股份有限公司 | Low-oil-content multi-flavor peanut and preparation method thereof |
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| CN108740920A (en) * | 2018-04-23 | 2018-11-06 | 晋江市旺瓜食品有限公司 | A kind of non-fried crisp-fried boiled peanut and preparation method thereof |
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| CN111758944A (en) * | 2019-04-02 | 2020-10-13 | 青岛果果爸爸食品有限公司 | Golden nut and preparation method thereof |
| CN114304363A (en) * | 2022-01-27 | 2022-04-12 | 上海来伊份股份有限公司 | Low-oil-content multi-flavor peanut and preparation method thereof |
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