CN109303306A - A kind of method of naturally dry low-temperature frying production fried shelled peanut - Google Patents
A kind of method of naturally dry low-temperature frying production fried shelled peanut Download PDFInfo
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- CN109303306A CN109303306A CN201710626591.7A CN201710626591A CN109303306A CN 109303306 A CN109303306 A CN 109303306A CN 201710626591 A CN201710626591 A CN 201710626591A CN 109303306 A CN109303306 A CN 109303306A
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- peanut
- shelled peanut
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- naturally dry
- grain
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Oil, Petroleum & Natural Gas (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of methods of naturally dry low-temperature frying production fried shelled peanut, steps are as follows: checking and accepting, and → selecting →, which impregnates, → decortication → sorts → naturally dry → frying → and drenches oily cooling → clinker and select → metal detection → weighing and bagging → joint sealing → warehousing finished products, and each component and its parts by weight in frying course are as described below: shelled peanut: 100%.The fried shelled peanut of naturally dry low-temperature frying production of the present invention is full of nutrition, absorbs convenient for human consumption, and the nutriment loss of shelled peanut itself is few, and crisp brittleness is good, and hardness is low, in good taste, meets the needs of the majority of consumers, wide market.
Description
Technical field
The present invention relates to a kind of production technology of shelled peanut fried food, specifically a kind of naturally dry low-temperature frying
The method for producing fried peanuts.
Background technique
Fried shelled peanut is a kind of popular long peanut processing method in China, and ancient tradition processes this method
Peanut out is also for a long time more fragrant.In recent years as people's living standard improves, the demand to these products is also increasing, mouthfeel
Required standard is also higher and higher.
With continuously improving to production technology, the mouthfeel of fried shelled peanut is also more and more abundant, this industry is also steady
It moves ahead, gradually grows up, be the extremely abundant inevitable outcome selected in terms of eating later of people 's material life, be one
The food of kind enjoying type.The currently used substantially following several method of fried shelled peanut production technology:
(1) directly fried technology: directly frying technology is that shelled peanut is directly fried into product, and part (Groundnut products) produces at present
Enterprise uses the method in production.Fried such as under the conditions of 180 ~ 200 DEG C, 2 ~ 2.5 minutes, excessively high oil temperature is easy to make peanut
In some nutrient loss, and the kind skin scarlet in product easily connects and falls off, and for product without drenching oil processing, oil content is higher,
Various nutritional ingredients easily cause loss.
(2) high temperature frying technology after peeling: the shelled peanut after decortication is entered into deep fryer after natural drying, Oil-temperature control exists
180-200 DEG C, deep-fat frying time was controlled at 6-8 minutes, was not grown although such method is time-consuming in entire production process, due to oil
Temperature is higher, and the various nutrition in peanut can be made at loss.
Shandong is the big province of peanut cultivation, but a large amount of peanut is sold as raw material, and peanut process deeply industry is extremely thin
Weak, therefore, developing peanut deep fried products helps to develop peanut food industry, improves the scientific and technological content of (Groundnut products) and adds
Value adjusts China's agricultural structure, drives the enthusiasm of peasant planting peanut.
Peanut nutritional ingredient rich in, once there were the title of " green milk " " the first nutraceutical " in foreign countries, in China one
A little areas are also referred to as " peanut ", edible and medical value with higher.It is longer than nourishing help, facilitates macrobiosis benefit
Longevity, and " Vegetable meat ", " meat or fish in element " are known as soya bean.The nutritive value of peanut is higher than grain class, can with egg,
Some animal foods such as milk, meat match in excellence or beauty.It contains containing for a large amount of protein and fat, especially unsaturated fatty acid
Measure very high, the very suitable various nutraceutical of manufacture.
Summary of the invention
It is an object of the invention in view of the shortcomings of the prior art, provide a kind of low temperature, retain peanut nutrition to greatest extent
The method of the naturally dry low-temperature frying production fried shelled peanut of composition, this method remain the nutritional ingredient of peanut, naturally
Color, product have the characteristics that low fat, low in calories, are the healthy fried foods of a new generation.
The technical solution of the present invention is as follows: a kind of method of naturally dry low-temperature frying production fried shelled peanut, the step
It is rapid as follows:
1. raw material is checked and accepted: shelled peanut selects specification shelled peanut, must not damage by worms, is mouldy, is broken；
2. impregnating: peanut raw material enters immersion pot through stone remover, conveyer belt, impregnates 3-5 minutes, 80-95 DEG C of water temperature；
3. decortication: directly entering flaying machine decortication by impregnating the peanut that pot impregnates
4. sorting: through conveyer belt after stripping off the skin, picking damaged, mould grain, bud grain, un-cleared skin grain；
5. naturally dry: the raw benevolence of the decortication that sorted is incoming to dry band and dries, and dries workshop temperature control at 26--30 DEG C, humidity
30-40% dries 3 hours；
6. fried: by the blanched peanut after drying, pouring into deep fryer, fry to shelled peanut and colour, Oil-temperature control is in 130-150
DEG C, deep-fat frying time is 9-11 minutes；
7. drenching oily cooling: the shelled peanut fried directly being poured into and drenches oil machine, rotation drenches 1-1.5 minutes oily；
8. clinker is selected: rejecting rejected product (damaged, half, the grain that sprouts etc.)；
9. picking good finished product after metal detection, it is packed into packaging, weighing, sealing, vanning, enters warehouse for finished product after joint sealing.
Each component and its parts by weight in frying course of the present invention is as follows: shelled peanut 100%.
Immersion of the present invention, decortication, naturally dry, the process of frying are as follows: peanut raw material is through stone remover, conveyer belt
Into pot is impregnated, impregnate 3-5 minutes, 8095 DEG C of water temperature；Directly enter flaying machine decortication by impregnating the peanut that pot impregnates；After stripping off the skin
Communicated band manually picks damaged, mould grain, bud grain, un-cleared skin grain；The decortication raw material sorted is sent to and dries band progress
It dries, dries workshop temperature and control 26--30 DEG C, humidity 30-40%, dry 3 hours；Blanched peanut after drying directly is fallen
Enter deep fryer, fry to shelled peanut and colour, for Oil-temperature control at 130-150 DEG C, deep-fat frying time is 9--11 minutes；
The invention has the benefit that naturally dry low-temperature frying production fried shelled peanut of the present invention and high temperature are directly fried and de-
High temperature frying technology is full of nutrition compared to (1) is included after skin: naturally dry low-temperature frying is due to being low-temperature frying, thus maximum
The nutrition for remaining shelled peanut of degree；(2) shelled peanut fat content is few: compared with common directly frying, low temperature dries
Producing fried benevolence can make shelled peanut retain nutrition to the greatest extent in frying, fried to drench oil processing and make oil again
Fried benevolence is absorbed without excess oil convenient for human consumption, and is not easy to get angry.(3) storage period is long: the fried benevolence that such technique is produced
Fat content is few, so as to avoid Oxidation of Fat and Oils phenomenon；Product moisture content is 3% hereinafter, therefore shelf life of products is longer simultaneously.
The fried shelled peanut hardness produced using naturally dry low-temperature frying lower than product hardness in the market 13.04%, brittleness ratio
Product in the market improves 9.21%.Nutriment loss is few, and crisp brittleness is good, and hardness is low, in good taste, meets the majority of consumers'
Demand, wide market.
Specific embodiment
Embodiment 1:
Peanut raw material 28/30 enters immersion pot through stone remover, conveyer belt, impregnates 3-5 minutes, 85-95 DEG C of water temperature；By impregnating pot
The peanut of immersion directly enters flaying machine decortication；Through conveyer belt after stripping off the skin, damaged, mould grain, bud grain, un-cleared skin grain are manually picked；
It dries the raw benevolence of the decortication sorted is incoming band and dries, dry workshop temperature control at 26--30 DEG C, humidity 30-40% dries 3
Hour；Blanched peanut is proposed from freezer, directly pours into deep fryer, fries to shelled peanut and colours, Oil-temperature control is in 130--
150 DEG C, deep-fat frying time is 9-11 minutes；The shelled peanut fried directly is poured into and drenches oil machine, rotation drenches 1--1.5 minutes oily；It rejects
Rejected product (damaged, half, the grain that sprouts etc.)；The finished product chosen is packed into packaging, weighing, sealing, vanning after metal detection,
Enter warehouse for finished product after joint sealing.
Embodiment 2:
Peanut raw material 30/34 enters immersion pot through stone remover, conveyer belt, impregnates 3--4 minutes, 85-90 DEG C of water temperature；By impregnating
The peanut that pot impregnates directly enters flaying machine decortication；Through conveyer belt after stripping off the skin, damaged, mould grain, bud grain, un-cleared skin are manually picked
Grain；It dries the raw benevolence of the decortication sorted is incoming band and dries, dry workshop temperature control at 26--30 DEG C, humidity 30-40% dries in the air
It is 3 hours dry；Blanched peanut is proposed from freezer, directly pours into deep fryer, fries to shelled peanut and colours, Oil-temperature control exists
130--150 DEG C, deep-fat frying time is 9-11 minutes；The shelled peanut fried directly is poured into and drenches oil machine, rotation drenches oily 1--1.5 points
Clock；Reject rejected product (damaged, half, the grain that sprouts etc.)；The finished product chosen is packed into packaging, weighing, envelope after metal detection
Mouth is cased, and enters warehouse for finished product after joint sealing.
Embodiment 3:
Peanut raw material 38/42 enters immersion pot through stone remover, conveyer belt, impregnates 2-3 minutes, 80-90 DEG C of water temperature；By impregnating pot
The peanut of immersion directly enters flaying machine decortication；Through conveyer belt after stripping off the skin, damaged, mould grain, bud grain, un-cleared skin grain are manually picked；
It dries the raw benevolence of the decortication sorted is incoming band and dries, dry workshop temperature control at 26--30 DEG C, humidity 30-40% dries 3
Hour；Blanched peanut is proposed from freezer, directly pours into deep fryer, fries to shelled peanut and colours, Oil-temperature control is in 130--
150 DEG C, deep-fat frying time is 8-10 minutes；The shelled peanut fried directly is poured into and drenches oil machine, rotation drenches 1--1.5 minutes oily；It rejects
Rejected product (damaged, half, the grain that sprouts etc.)；The finished product chosen is packed into packaging, weighing, sealing, vanning after metal detection,
Enter warehouse for finished product after joint sealing.
Claims (3)
1. a kind of method of naturally dry low-temperature frying production fried shelled peanut, the step are as follows:
1. raw material is checked and accepted: shelled peanut selects specification shelled peanut, must not damage by worms, is mouldy, is broken；
2. impregnating: peanut raw material enters immersion pot through stone remover, conveyer belt, impregnates 3-5 minutes, 80-95 DEG C of water temperature；
3. decortication: directly entering flaying machine decortication by impregnating the peanut that pot impregnates
4. sorting: through conveyer belt after stripping off the skin, picking damaged, mould grain, bud grain, un-cleared skin grain；
5. naturally dry: the raw benevolence of the decortication that sorted is incoming to dry band and dries, and workshop temperature control is at 26--30 DEG C, humidity 30-
40%, it dries 3 hours；
6. fried: by the blanched peanut after drying, pouring into deep fryer, fry to shelled peanut and colour, Oil-temperature control is in 130-150
DEG C, deep-fat frying time is 9-11 minutes；
7. drenching oily cooling: the shelled peanut fried directly being poured into and drenches oil machine, rotation drenches 1-1.5 minutes oily；
8. clinker is selected: rejecting rejected product (damaged, half, the grain that sprouts etc.)；
9. picking good finished product after metal detection, it is packed into packaging, weighing, sealing, vanning, enters warehouse for finished product after joint sealing.
2. the method for naturally dry low-temperature frying production fried shelled peanut according to claim 1, it is characterised in that: described
Shelled peanut in frying course without any addition, pure (Groundnut products).
3. the method for naturally dry low-temperature frying production fried shelled peanut according to claim 1, it is characterised in that: described
Naturally dry low-temperature frying shelled peanut process it is as follows: peanut raw material enters immersion pot through stone remover, conveyer belt, impregnates 3-5
Minute, 80-95 DEG C of water temperature；Directly enter flaying machine decortication by impregnating the peanut that pot impregnates；Through conveyer belt after stripping off the skin, manually pick
Damaged, mould grain, bud grain, un-cleared skin grain；It dries the decortication raw material sorted is incoming band and dries, dry workshop temperature control
System is dried 3 hours at 26--30 DEG C, humidity 30-40%；Blanched peanut after drying directly is poured into deep fryer, is fried to peanut
Benevolence coloring, for Oil-temperature control at 130-150 DEG C, deep-fat frying time is 9-11 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626591.7A CN109303306A (en) | 2017-07-28 | 2017-07-28 | A kind of method of naturally dry low-temperature frying production fried shelled peanut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710626591.7A CN109303306A (en) | 2017-07-28 | 2017-07-28 | A kind of method of naturally dry low-temperature frying production fried shelled peanut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109303306A true CN109303306A (en) | 2019-02-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710626591.7A Pending CN109303306A (en) | 2017-07-28 | 2017-07-28 | A kind of method of naturally dry low-temperature frying production fried shelled peanut |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892621A (en) * | 2019-02-27 | 2019-06-18 | 西安哈牙食品有限公司 | A kind of rattan green pepper peanut and preparation method thereof |
-
2017
- 2017-07-28 CN CN201710626591.7A patent/CN109303306A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892621A (en) * | 2019-02-27 | 2019-06-18 | 西安哈牙食品有限公司 | A kind of rattan green pepper peanut and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190205 |
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| WD01 | Invention patent application deemed withdrawn after publication |