CN108740924A - A kind of processing technology of tasty peanut - Google Patents
A kind of processing technology of tasty peanut Download PDFInfo
- Publication number
- CN108740924A CN108740924A CN201810433352.4A CN201810433352A CN108740924A CN 108740924 A CN108740924 A CN 108740924A CN 201810433352 A CN201810433352 A CN 201810433352A CN 108740924 A CN108740924 A CN 108740924A
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- peanut
- tasty
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- boiled
- pot
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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
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- 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 processing technologys of tasty peanut, include the following steps：A, peanut screens：B, peanut cleaning c, peanut cook：Water it is boiled then by peanut be put into it is boiled after kettle in cook, 5-10min is cooked after water is boiled and is taken the dish out of the pot, the ratio of the peanut amount of being put into and water is 1:8；D, tasty：The peanut to take the dish out of the pot after step c is cooked is immediately placed in added with tasty, temperature room temperature is impregnated in the tasty pot for entering taste substance, and soaking time 15-20min, boiled-peanut and the ratio for entering taste substance are 1:6；E, it is packed immediately after the peanut cooling after drying.Present invention employs the tasty processing technologys separated with boiling, may be reduced by peanut digestion time in this way, reduce the water absorption of peanut, reduce the loss of peanut nutrition ingredient, preferably maintain the nutritive value of peanut, and tasty effect is good, product features good taste.
Description
Technical field
The present invention relates to a kind of processing technologys of tasty peanut, belong to food processing technology technical field.
Background technology
Peanut is a kind of food of high nutrition, and protein is contained in the inside, fat, vitamin B1, vitamin B2, vitamin B6,
Vitamin B12, vitamin C, vitamin D, vitamin E, carrotene, folic acid, dietary fiber, arginine, calcium, iron, zinc, selenium etc. is micro-
Secondary element, its major function are：Intelligence is improved, memory is enhanced, growth in humans's development, blood coagulation hemostasis is promoted to moisten the lung and relieve the cough,
Blood-nourishing promoting lactation, anti-aging prevent coronary heart disease, prevent intestinal cancer, with the fast development of science and technology, the processing technology water of peanut
It is flat to be also continuously improved, currently, the main production of the tasty peanut of addition spice includes：Peanut screens, and cleaning is boiled
It makes tasty（Spice is added）, it dries, cooling, packaging, but when cooking tasty, spice, which is added, will reach tasty effect,
The peanut cooking tasty time is very long and effect is undesirable, causes peanut nutritive loss larger, while brew time is long, peanut
Fruit fully absorbs water, and peanut moisture is also higher, and temperature is higher when baking, and nutrient component damages are also larger, can cause in this way
Tasty peanut quality reduces, and the peanut processed is second-rate.
Invention content
The technical problem to be solved in the present invention is to provide a kind of peanut nutrition lose it is small, tasty after high tasty of peanut quality
The processing technology of peanut, can be with overcome the deficiencies in the prior art.
The technical scheme is that：The processing technology of tasty peanut, includes the following steps：
A, peanut screens：Peanut is screened using screening machine, selects uniform peanut；
B, peanut cleans：Peanut is cleaned up, the impurity on peanut surface, soil are removed；
C, peanut cooks：Water it is boiled then by peanut be put into it is boiled after kettle in cook, cook 5- after water is boiled
10min takes the dish out of the pot, and the ratio of the peanut amount of being put into and water is 1:8；
D, tasty：The peanut to take the dish out of the pot after step c is cooked is immediately placed in impregnates tasty, temperature added in the tasty pot for entering taste substance
Room temperature, soaking time 15-20min, boiled-peanut and the ratio for entering taste substance are 1:6；The taste substance that enters is first by spice
It being added in 10 times of water, 85-92 DEG C is cooled to after boiling, keep the temperature 6-7 hours, be subsequently poured into filter and filter, filter residue removes,
Suitable edible salt is added in filtrate, and monosodium glutamate is into taste substance；
E, it dries：Peanut after tasty is dried in 75 DEG C of baking oven, is dried to 4% or less moisture.
F, it is packed immediately after the peanut cooling after drying.
The spice is prepared by the raw material of following quality proportionings
Octagonal 18-22 parts of 18-22 portions of fennel
4-7 parts of spiceleaf of 13-15 portions of dried orange peel
3-4 parts of tsaoko of 23-25 parts of Radix Glycyrrhizae
4-5 parts of cassia bark
Compared with the prior art, the present invention has broken the processing technology of existing tasty peanut, uses and tasty is separated with boiling
Processing technology may be reduced by peanut digestion time in this way, reduce the water absorption of peanut, reduce the loss of peanut nutrition ingredient, steam
It is tasty using independent tasty pot immersion after boiling, so that spice is penetrated into peanut shell naturally, this infusion method can be controlled effectively
Peanut water absorption rate reduces later stage drying expense and the probability that goes mouldy；It is toasted using low temperature drying after immersion, in baking process
Spice is fully combined with peanut, preferably maintains the nutritive value of peanut, and tasty effect is good, product features good taste.
Specific implementation mode
Embodiment 1, the processing technology of tasty peanut, the technique include the following steps：A, peanut screens：Utilize screening
Machine screens peanut, and peanut fruit from root is classified according to particle size, and processing every time selects uniform peanut；
B, peanut cleans：Peanut is cleaned up, the impurity on peanut surface, soil are removed；
C, peanut cooks：Water it is boiled then by peanut be put into it is boiled after kettle in cook, cook 5- after water is boiled
10min takes the dish out of the pot, and the ratio of the peanut amount of being put into and water is 1:8；
D, tasty：The peanut to take the dish out of the pot after step c is cooked is immediately placed in impregnates tasty, temperature added in the tasty pot for entering taste substance
Room temperature, soaking time 15-20min, boiled-peanut and the ratio for entering taste substance are 1:6；The taste substance that enters is first by spice
It being added in 10 times of water, 85-92 DEG C is cooled to after boiling, keep the temperature 6-7 hours, be subsequently poured into filter and filter, filter residue removes,
Suitable edible salt is added in filtrate, and monosodium glutamate is into taste substance；
E, it dries：Peanut after tasty is dried in 75 DEG C of baking oven, is dried to 4% or less moisture.
F, it is packed immediately after the peanut cooling after drying.
The spice is prepared by the raw material of following quality proportionings
Octagonal 20kg, fennel 20kg, dried orange peel 14kg, spiceleaf 5kg, Radix Glycyrrhizae 24kg, tsaoko 3Kg, cassia bark 4kg.
Claims (2)
1. a kind of processing technology of tasty peanut, it is characterised in that：The technique includes the following steps：
A, peanut screens：Peanut is screened using screening machine, selects uniform peanut；
B, peanut cleans：Peanut is cleaned up, the impurity on peanut surface, soil are removed；
C, peanut cooks：Water it is boiled then by peanut be put into it is boiled after kettle in cook, cook 5- after water is boiled
10min takes the dish out of the pot, and the ratio of the peanut amount of being put into and water is 1:8；
D, tasty：The peanut to take the dish out of the pot after step c is cooked is immediately placed in added with tasty in the tasty pot for entering taste substance, cooking peanut
Fruit and the ratio for entering taste substance are 1:6；The taste substance that enters is first spice to be added in 10 times of water, and 85- is cooled to after boiling
92 DEG C, keep the temperature 6-7 hour, be subsequently poured into filter and filter, filter residue removes, the suitable edible salt of filtrate addition, monosodium glutamate be into
Taste substance；
E, it dries：Peanut after tasty is dried in 75 DEG C of baking oven, is dried to 4% or less moisture；
F, it is packed immediately after the peanut cooling after drying.
2. the processing technology of tasty peanut according to claim 1, it is characterised in that：The spice is by following
The raw material of quality proportioning are prepared
Octagonal 18-22 parts of 18-22 portions of fennel
4-7 parts of spiceleaf of 13-15 portions of dried orange peel
3-4 parts of tsaoko of 23-25 parts of Radix Glycyrrhizae
4-5 parts of cassia bark.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810433352.4A CN108740924A (en) | 2018-05-08 | 2018-05-08 | A kind of processing technology of tasty peanut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810433352.4A CN108740924A (en) | 2018-05-08 | 2018-05-08 | A kind of processing technology of tasty peanut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108740924A true CN108740924A (en) | 2018-11-06 |
Family
ID=64010451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810433352.4A Pending CN108740924A (en) | 2018-05-08 | 2018-05-08 | A kind of processing technology of tasty peanut |
Country Status (1)
| Country | Link |
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| CN (1) | CN108740924A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841588A (en) * | 2021-01-15 | 2021-05-28 | 周添财 | Process for making dried orange peel peanuts |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874214A (en) * | 2017-11-10 | 2018-04-06 | 青岛胶平食品有限公司 | A kind of peanut production technology |
-
2018
- 2018-05-08 CN CN201810433352.4A patent/CN108740924A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874214A (en) * | 2017-11-10 | 2018-04-06 | 青岛胶平食品有限公司 | A kind of peanut production technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841588A (en) * | 2021-01-15 | 2021-05-28 | 周添财 | Process for making dried orange peel peanuts |
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