CN108576740A - A kind of spicy peanut and preparation method thereof - Google Patents
A kind of spicy peanut and preparation method thereof Download PDFInfo
- Publication number
- CN108576740A CN108576740A CN201810254828.8A CN201810254828A CN108576740A CN 108576740 A CN108576740 A CN 108576740A CN 201810254828 A CN201810254828 A CN 201810254828A CN 108576740 A CN108576740 A CN 108576740A
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- Prior art keywords
- peanut
- spicy
- self
- sauce
- preparation
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Classifications
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- 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
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Abstract
A kind of spicy peanut of present invention offer and preparation method thereof, it is made by the raw material of following weight：Peanut 500g, self-control thick chilli sauce 60g, sugared 5g, soy sauce 10g, monosodium glutamate 3g, edible salt 15g；Self-control thick chilli sauce is made by the raw material of following weight：Capsicum 30g, ginger 5g, sesame oil 5g, sesame oil 3g, rock sugar 2g, sesame 5g, thick broad-bean sauce 8g, fermented soya bean 2g；By（1）Select,（2）Impregnate,（3）Boiling,（4）Seasoning,（5）Sterilizing,（6）The preparation method of packaging.The spicy peanut of the present invention does not add preservative and chemical condiment in the production process, make the unique in taste of peanut, while taste is more abundant, it is easy to carry permanent with preservation to take into account, long shelf-life was up to 12 months or more, also there is Q bullets and sharp and clear mouthfeel, be a green, health, safety, organic snack food.
Description
Technical field
The present invention relates to food technology fields, in particular to a kind of spicy peanut and preparation method thereof.
Background technology
Peanut contains vitamin E and a certain amount of zinc, can enhance memory, anti-aging, delays brain function decline, moistens skin
Skin；Vitamin K in peanut has anastalsis；Unsaturated fatty acid in peanut plays the role of reducing cholesterol, with helping prevent
Control artery sclerosis, hypertension and coronary heart disease；It can anti-curing oncoma class disease containing a kind of bioactive substance resveratrol in peanut
Disease, at the same be also reduce platelet aggregation, prevention and treatment atherosclerosis, cardiovascular and cerebrovascular disease chemopreventive agent.
Since processing technology is relatively easy, the similar product of peanut is more, but with the raising of people’s lives level,
While focusing on nutritional ingredient, the requirement to mouthfeel, taste is also higher and higher, and existing peanut products rarely have and can preserve
Nutritional ingredient takes into account the peanut preparation process of mouthfeel again.
Simultaneously as needing shelf-life and the taste of guarantee peanut, many preservatives and chemical condiment are often added, for a long time
After edible, unfavorable consequence is carried out to human body health care belt, people's health can be influenced.While how ensureing peanut mouthfeel,
The convenience of carrying and the time of preservation are taken into account, is the bottleneck of current limitation peanut food health, safety, sustainable development.
Invention content
In view of this, the embodiment of the present invention is designed to provide a kind of spicy peanut and preparation method thereof, pass through self-control
Seasoning ensure peanut mouthfeel, by unique technique ensure peanut carrying and preservation, overcome peanut making, protect
The problems such as depositing and carrying.
The present invention solves above-mentioned technical problem, and used first technical solution is：A kind of spicy peanut, by following weight
Raw material be made：Peanut 500g, self-control thick chilli sauce 60g, sugared 5g, soy sauce 10g, monosodium glutamate 3g, edible salt 15g.
Further, a kind of spicy peanut, the self-control thick chilli sauce are made by the raw material of following weight：Capsicum 30g, ginger
5g, sesame oil 5g, sesame oil 3g, rock sugar 2g, sesame 5g, thick broad-bean sauce 8g, fermented soya bean 2g.
The second technical solution that the present invention also uses is：A kind of preparation method of spicy peanut, includes the following steps：
（1）It selects：To peanut carry out appearance cleaning, choose except worm-eaten, scab, incomplete peanut, select it is full, it is of uniform size
Peanut；
（2）It impregnates：The peanut selected by be put into self-control flavor pack in impregnate 36 hours after, dry in the shade 12 hours；
（3）Boiling：By it is soaking, dry in the shade after peanut, with self-control flavor pack cool water heating boiling 30 minutes；
（4）Seasoning：Peanut after boiling is sufficiently stirred with self-control thick chilli sauce, sugar, soy sauce, monosodium glutamate, edible salt while hot, the spice time
At 5 minutes or more, peanut is made uniformly to mix, it is spare；
（5）Sterilizing：By seasoned spicy peanut, 80 degree of temperature, 0.8 kilogram of pressure is kept to sterilize 2 minutes, then gradually heat up
To 120 degree, pressure rise sterilizes 30 minutes to 1.8 kilograms；
（6）Packaging：Spicy peanut after above-mentioned sterilizing is packed, is completed the production.
Further, a kind of preparation method of spicy peanut, the self-control flavor pack is by illiciumverum, ginger, cassia bark, spiceleaf, mountain
How, tsaoko, fennel, gauze wrapped forms.
The technical scheme provided by this disclosed embodiment may include following advantageous effect：
A kind of spicy peanut and preparation method thereof in the present invention, ensures the mouthfeel of peanut by homemade thick chilli sauce, by unique
Technique ensures the carrying and preservation of peanut, does not add preservative and chemical condiment, is made using nature raw material, makes peanut
It is unique in taste, while taste is more abundant, take into account it is easy to carry with preserve permanent, long shelf-life was up to 12 months or more, also
It is a green, health, safety, organic snack food with Q bullets and sharp and clear mouthfeel.
To enable the above objects, features and advantages of the present invention to be clearer and more comprehensible, preferred embodiment cited below particularly is made detailed
It is described as follows.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Therefore, to following reality
The detailed description for applying the embodiment of the present invention provided in example is not intended to limit the range of claimed invention, but only
Only indicate the selected embodiment of the present invention.Based on the embodiment of the present invention, those skilled in the art are not making creative labor
The every other embodiment obtained under the premise of dynamic, shall fall within the protection scope of the present invention.
Unless otherwise defined, all of technologies and scientific terms used here by the article and belong to the technical field of the present invention
The normally understood meaning of technical staff is identical.Term " and or " used herein includes one or more relevant institute's lists
Any and all combinations of purpose.
Embodiment 1
Each raw material uses following weight in the present embodiment（g）：
Peanut 500g, self-control thick chilli sauce 60g, sugared 5g, soy sauce 10g, monosodium glutamate 3g, edible salt 15g.
Wherein, each raw material weight in the self-control thick chilli sauce（g）It is as follows：
Capsicum 30g, ginger 5g, sesame oil 5g, sesame oil 3g, rock sugar 2g, sesame 5g, thick broad-bean sauce 8g, fermented soya bean 2g
A kind of preparation method of spicy peanut includes the following steps：
（1）It selects：To peanut carry out appearance cleaning, choose except worm-eaten, scab, incomplete peanut, select it is full, it is of uniform size
Peanut；
（2）It impregnates：The peanut selected by be put into self-control flavor pack in impregnate 36 hours after, dry in the shade 12 hours；
（3）Boiling：By it is soaking, dry in the shade after peanut, with self-control flavor pack cool water heating boiling 30 minutes；
（4）Seasoning：Peanut after boiling is sufficiently stirred with self-control thick chilli sauce, sugar, soy sauce, monosodium glutamate, edible salt while hot, the spice time
At 5 minutes or more, peanut is made uniformly to mix, it is spare；
（5）Sterilizing：By seasoned spicy peanut, 80 degree of temperature, 0.8 kilogram of pressure is kept to sterilize 2 minutes, then gradually heat up
To 120 degree, pressure rise sterilizes 30 minutes to 1.8 kilograms；
（6）Packaging：Spicy peanut after above-mentioned sterilizing is packed, is completed the production.
Further, each raw material weight of the self-control flavor pack（g）It is as follows：
Octagonal 10g, ginger 4g, cassia bark 5g, spiceleaf 2g, kaempferia galamga 2g, tsaoko 2g, fennel 3g, gauze wrapped form.
A kind of spicy peanut and preparation method thereof that the embodiment of the present invention is provided, the present invention are made by above-described embodiment
Peanut there is unique spicy, and flavor, first than more diversification in the past, taste is more abundant, and palatability is more preferable, guarantees the quality
Phase is up to 12 months or more, also has Q bullets and sharp and clear mouthfeel, is a green, health, safety, organic snack food.Tool
Body, which is realized, can be found in embodiment of the method, and details are not described herein.
Several embodiments of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Cannot the limitation to the scope of the claims of the present invention therefore be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention
Protect range.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (4)
1. a kind of spicy peanut, which is characterized in that be made by the raw material of following weight：Peanut 500g makes thick chilli sauce 60g by oneself,
Sugared 5g, soy sauce 10g, monosodium glutamate 3g, edible salt 15g.
2. spicy peanut according to claim 1, which is characterized in that the self-control thick chilli sauce is made by the raw material of following weight
It forms：Capsicum 30g, ginger 5g, sesame oil 5g, sesame oil 3g, rock sugar 2g, sesame 5g, thick broad-bean sauce 8g, fermented soya bean 2g.
3. a kind of preparation method of spicy peanut, which is characterized in that include the following steps：
（1）It selects：To peanut carry out appearance cleaning, choose except worm-eaten, scab, incomplete peanut, select it is full, it is of uniform size
Peanut；
（2）It impregnates：The peanut selected by be put into self-control flavor pack in impregnate 36 hours after, dry in the shade 12 hours；
（3）Boiling：By it is soaking, dry in the shade after peanut, with self-control flavor pack cool water heating boiling 30 minutes；
（4）Seasoning：Peanut after boiling is sufficiently stirred with self-control thick chilli sauce, sugar, soy sauce, monosodium glutamate, edible salt while hot, the spice time
At 5 minutes or more, peanut is made uniformly to mix, it is spare；
（5）Sterilizing：By seasoned spicy peanut, 80 degree of temperature, 0.8 kilogram of pressure is kept to sterilize 2 minutes, then gradually heat up
To 120 degree, pressure rise sterilizes 30 minutes to 1.8 kilograms；
（6）Packaging：Spicy peanut after above-mentioned sterilizing is packed, is completed the production.
4. the preparation method of spicy peanut according to claim 3, which is characterized in that the self-control flavor pack by it is octagonal,
Ginger, cassia bark, spiceleaf, kaempferia galamga, tsaoko, fennel, gauze wrapped form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810254828.8A CN108576740A (en) | 2018-03-26 | 2018-03-26 | A kind of spicy peanut and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810254828.8A CN108576740A (en) | 2018-03-26 | 2018-03-26 | A kind of spicy peanut and preparation method thereof |
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| Publication Number | Publication Date |
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| CN108576740A true CN108576740A (en) | 2018-09-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810254828.8A Pending CN108576740A (en) | 2018-03-26 | 2018-03-26 | A kind of spicy peanut and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588612A (en) * | 2018-11-29 | 2019-04-09 | 好想你健康食品股份有限公司 | A kind of freeze-drying spiced peanut and preparation method thereof |
| CN115590172A (en) * | 2022-10-26 | 2023-01-13 | 惠州市双成利食品有限公司（Cn） | Production process of boiled peanuts |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313762A (en) * | 2008-05-17 | 2008-12-03 | 刘宝龙 | Processing method for water cooked dry groundnut |
| CN101703282A (en) * | 2009-11-19 | 2010-05-12 | 中国农业科学院油料作物研究所 | Method for producing dried salted peanuts |
| JP2012085619A (en) * | 2010-10-22 | 2012-05-10 | Iwaki No Kaasan:Kk | Method for producing dressing of edible cactus |
| CN104351864A (en) * | 2014-11-24 | 2015-02-18 | 青岛大学 | Preparation method of instant peanuts |
-
2018
- 2018-03-26 CN CN201810254828.8A patent/CN108576740A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313762A (en) * | 2008-05-17 | 2008-12-03 | 刘宝龙 | Processing method for water cooked dry groundnut |
| CN101703282A (en) * | 2009-11-19 | 2010-05-12 | 中国农业科学院油料作物研究所 | Method for producing dried salted peanuts |
| JP2012085619A (en) * | 2010-10-22 | 2012-05-10 | Iwaki No Kaasan:Kk | Method for producing dressing of edible cactus |
| CN104351864A (en) * | 2014-11-24 | 2015-02-18 | 青岛大学 | Preparation method of instant peanuts |
Non-Patent Citations (1)
| Title |
|---|
| 李心贤: "《最亲切的家常饭菜》", 31 May 2014, 河南科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588612A (en) * | 2018-11-29 | 2019-04-09 | 好想你健康食品股份有限公司 | A kind of freeze-drying spiced peanut and preparation method thereof |
| CN115590172A (en) * | 2022-10-26 | 2023-01-13 | 惠州市双成利食品有限公司（Cn） | Production process of boiled peanuts |
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Application publication date: 20180928 |