CN110122833A - A kind of spicy shelled peanut and preparation method thereof - Google Patents
A kind of spicy shelled peanut and preparation method thereof Download PDFInfo
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- CN110122833A CN110122833A CN201910548157.0A CN201910548157A CN110122833A CN 110122833 A CN110122833 A CN 110122833A CN 201910548157 A CN201910548157 A CN 201910548157A CN 110122833 A CN110122833 A CN 110122833A
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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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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of spicy shelled peanuts and preparation method thereof.The spicy shelled peanut by shelled peanut of the 100 parts by weight specifications between 40~50 scalded stain, peel, dry, fried, spice is made.Spicy 1~7 parts by weight of toppings, 0.3~3 parts by weight of numb green pepper powder, 0.5~4 parts by weight of chilli powder, 0.05~0.5 parts by weight of spicy flavored oils are used when spice.Spicy peanut golden yellow color, the crispy in taste made according to technical solution of the present invention, improve the utility value of peanut, unique in taste, are liked by all kinds of consumer groups.
Description
Technical field
The present invention relates to peanut food technical field, especially a kind of spicy shelled peanut and preparation method thereof.
Background technique
Fried peanuts are the peanut foods of traditional characteristics, deep by the favorite (Groundnut products) of countries in the world consumer, in good taste
And it is suitable for people of all ages, shelf life is longer, occupies an important position in Export Peanut product.At present on the market for de- scarlet class oil
Deep-fried peanuts, to its process flow, the researchs such as store method are more typical, but fried peanuts taste is more single, of less types, cause to disappear
Expense crowd is also subject to certain restrictions.
Summary of the invention
To solve the above problems, the present invention provides a kind of spicy shelled peanut, by 100 parts by weight specifications 40~50 it
Between shelled peanut scalded stain, peel, dry, fried, spice is made；
When spice use spicy 1~7 parts by weight of toppings, 0.3~3 parts by weight of numb green pepper powder, 0.5~4 parts by weight of chilli powder,
Spicy 0.05~0.5 parts by weight of flavored oils.
Further, spicy 2~5 parts by weight of toppings, 0.5~1.5 weight of numb green pepper powder are used when 100 parts by weight peanut spice
Measure part, 1~2 parts by weight of chilli powder, 0.1~0.3 parts by weight of spicy flavored oils.
Further, spicy 3.4 parts by weight of toppings, 1 parts by weight of numb green pepper powder, peppery are used when 100 parts by weight peanut spice
1.2 parts by weight of green pepper powder, 0.2 parts by weight of spicy flavored oils.
Further, the kind of the peanut is the small white sand in Henan Zhenyang.
Further, the boiling hot stain of the shelled peanut is carried out in 80~95 DEG C of hot water；Frying is eaten at 140~180 DEG C
It is carried out in oil.
The method of above-mentioned spicy shelled peanut, includes the following steps:
Raw material preparation: taking peanut, 1~7 parts by weight of spicy toppings of 100 parts by weight, 0.3~3 parts by weight of numb green pepper powder, peppery
0.5~4 parts by weight of green pepper powder, 0.05~0.5 parts by weight of spicy flavored oils；
Scald stain: by peanut blanching in 80~95 DEG C of hot water；
Decortication；
It dries；
It is fried: the peanut dried is subjected to frying in 140~180 DEG C of edible oils；
Spice: using ready spicy toppings, numb green pepper powder, chilli powder, spicy flavored oils to fried shelled peanut
Spice；
It is cooling.
Further, hot water temperature is 90 DEG C when scalding stain.
Further, deep-fat frying time is 3~6 minutes.
Further, the blanching time is 2~6 minutes.
Further, means used by drying are to be put into peanut to dry to take, and are blown a cold wind over using air-cooler to it.
The invention has the benefit that
Spicy peanut golden yellow color, the crispy in taste made according to technical solution of the present invention, improve peanut
Utility value, it is unique in taste, liked by all kinds of consumer groups.
Detailed description of the invention
Fig. 1 is the flow chart of preparation method provided by the invention.
Specific embodiment
Design concept of the invention are as follows: using peanut as primary raw material, especially the small white sand peanut in Henan Zhenyang is raw material, warp
Stain is scalded, peels, dry, fried, spice, is constructed to retain compared with multi-nutrient, the fried class peanut of crispy in taste.
Spicy shelled peanut provided by the present invention is passed through by 100 parts by weight shelled peanuts to scald stain, peels, dries, fried, spice
It is made.The specification of the shelled peanut (i.e. 40~50 every ounce) between 40~50.
When spice use spicy 1~7 parts by weight of toppings, 0.3~3 parts by weight of numb green pepper powder, 0.5~4 parts by weight of chilli powder,
Spicy 0.05~0.5 parts by weight of flavored oils.
Further, spicy 2~5 parts by weight of toppings, 0.5~1.5 weight of numb green pepper powder are used when 100 parts by weight peanut spice
Measure part, 1~2 parts by weight of chilli powder, 0.1~0.3 parts by weight of spicy flavored oils.
Optimal, when 100 parts by weight peanut spice, uses spicy 3.4 parts by weight of toppings, 1 parts by weight of numb green pepper powder, capsicum
1.2 parts by weight of powder, 0.2 parts by weight of spicy flavored oils.
Further, the kind of the peanut is the small white sand in Henan Zhenyang.
The method of above-mentioned spicy shelled peanut includes the following steps:
Raw material preparation: taking peanut, 1~7 parts by weight of spicy toppings of 100 parts by weight, 0.3~3 parts by weight of numb green pepper powder, peppery
0.5~4 parts by weight of green pepper powder, 0.05~0.5 parts by weight of spicy flavored oils.
Scald stain: by peanut blanching in 80~95 DEG C of hot water；Preferably, hot water temperature is 90 DEG C when scalding stain.Time be 2~
6 minutes.The present embodiment is that peanut is poured into boiling hot stain machine using bucket elevator to carry out blanching.
Decortication；The good peanut of boiling hot stain is entered into peeling machine by carrier chain, is peeled to it, it is red to not taking off for remaining
Wrapped peanut and bad grain are rejected.
It dries；Means used by drying are to be put into peanut to dry to take, the left side 15min of being blown a cold wind over using air-cooler to it
The right side.
It is fried: the peanut dried is subjected to frying in 140~180 DEG C of edible oils；Deep-fat frying time is 3~6 minutes.This implementation
Example is that shelled peanut is poured into deep fryer using chain bucket to carry out frying.
Spice: using ready spicy toppings, numb green pepper powder, chilli powder, spicy flavored oils to fried shelled peanut
Spice.
Cooling, Jin Jian: sending the above-mentioned spicy peanut being stirred into cooling zone and cool down, be cooled to room temperature to it,
Make-up room is entered by gold inspection when peanut is crisp.
To further illustrate the present invention, shelled peanut provided by the invention and preparation method thereof is carried out with reference to embodiments
It is described in detail.
Embodiment 1:
Prepare 100 parts by weight of peanut, the preferably small white sand in Henan Zhenyang；Spicy 1 parts by weight of toppings, 0.3 weight of numb green pepper powder
Part, 0.5 parts by weight of chilli powder, 0.05 parts by weight of spicy flavored oils.
By peanut, blanching is peeled in 80 DEG C of hot water；It is fried in 140 DEG C of edible oils later to dry draining；Rear use is fried
Ready spicy toppings, numb green pepper powder, chilli powder are to fried shelled peanut spice；It is cooling, that is, spicy frying flower is made
It is raw.The above-mentioned spicy peanut being stirred is sent into cooling zone to cool down, room temperature is cooled to it, passes through gold when peanut is crisp
Inspection enters make-up room.
Embodiment 2:
Prepare 100 parts by weight of peanut, the preferably small white sand in Henan Zhenyang；Spicy 7 parts by weight of toppings, 3 parts by weight of numb green pepper powder,
4 parts by weight of chilli powder, 0.5 parts by weight of spicy flavored oils.
By peanut, blanching is peeled in 95 DEG C of hot water；It is fried in 180 DEG C of edible oils later to dry draining；Rear use is fried
Ready spicy toppings, numb green pepper powder, chilli powder are to fried shelled peanut spice；It is cooling, that is, spicy frying flower is made
It is raw.The above-mentioned spicy peanut being stirred is sent into cooling zone to cool down, room temperature is cooled to it, passes through gold when peanut is crisp
Inspection enters make-up room.
Embodiment 3:
Prepare 100 parts by weight of peanut, the preferably small white sand in Henan Zhenyang；Spicy 2 parts by weight of toppings, 0.5 weight of numb green pepper powder
Part, 1 parts by weight of chilli powder, 0.1 parts by weight of spicy flavored oils.
By peanut, blanching is peeled in 95 DEG C of hot water；It is fried in 180 DEG C of edible oils later to dry draining；Rear use is fried
Ready spicy toppings, numb green pepper powder, chilli powder are to fried shelled peanut spice；It is cooling, that is, spicy frying flower is made
It is raw.The above-mentioned spicy peanut being stirred is sent into cooling zone to cool down, room temperature is cooled to it, passes through gold when peanut is crisp
Inspection enters make-up room.
Embodiment 4:
Prepare 100 parts by weight of peanut, the preferably small white sand in Henan Zhenyang；Spicy 5 parts by weight of toppings, 1.5 weight of numb green pepper powder
Part, 2 parts by weight of chilli powder, 0.3 parts by weight of spicy flavored oils.
By peanut, blanching is peeled in 90 DEG C of hot water；It is fried in 155 DEG C of edible oils later to dry draining；Rear use is fried
Ready spicy toppings, numb green pepper powder, chilli powder are to fried shelled peanut spice；It is cooling, that is, spicy frying flower is made
It is raw.The above-mentioned spicy peanut being stirred is sent into cooling zone to cool down, room temperature is cooled to it, passes through gold when peanut is crisp
Inspection enters make-up room.
Embodiment 5:
Prepare 100 parts by weight of peanut, the preferably small white sand in Henan Zhenyang；Spicy 3.4 parts by weight of toppings, 1 weight of numb green pepper powder
Part, 1.2 parts by weight of chilli powder, 0.2 parts by weight of spicy flavored oils.
By peanut, blanching is peeled in 90 DEG C of hot water；It is fried in 155 DEG C of edible oils later to dry draining；Rear use is fried
Ready spicy toppings, numb green pepper powder, chilli powder are to fried shelled peanut spice；It is cooling, that is, spicy frying flower is made
It is raw.The above-mentioned spicy peanut being stirred is sent into cooling zone to cool down, room temperature is cooled to it, passes through gold when peanut is crisp
Inspection enters make-up room.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (10)
1. a kind of spicy shelled peanut, which is characterized in that by shelled peanut of the 100 parts by weight specifications between 40~50 scalded stain,
It peels, dry, fried, spice is made；
Use spicy 1~7 parts by weight of toppings when spice, it is 0.3~3 parts by weight of numb green pepper powder, 0.5~4 parts by weight of chilli powder, spicy
0.05~0.5 parts by weight of flavored oils.
2. spicy shelled peanut as described in claim 1, which is characterized in that use spicy tune when 100 parts by weight peanut spice
2~5 parts by weight of taste powder, 0.5~1.5 parts by weight of numb green pepper powder, 1~2 parts by weight of chilli powder, 0.1~0.3 weight of spicy flavored oils
Part.
3. spicy shelled peanut as described in claim 1, which is characterized in that use spicy tune when 100 parts by weight peanut spice
3.4 parts by weight of taste powder, 1 parts by weight of numb green pepper powder, 1.2 parts by weight of chilli powder, 0.2 parts by weight of spicy flavored oils.
4. spicy shelled peanut as described in claim 1, which is characterized in that the kind of the peanut is Henan Zhenyang little Bai
It is husky.
5. such as the described in any item spicy shelled peanuts of Claims 1 to 4, which is characterized in that the boiling hot stain of the shelled peanut be
It is carried out in 80~95 DEG C of hot water；Frying is carried out in 140~180 DEG C of edible oils.
6. a kind of method for preparing spicy shelled peanut as claimed in any one of claims 1 to 5, which is characterized in that including such as
Lower step:
Raw material preparation: peanut, 1~7 parts by weight of spicy toppings of 100 parts by weight, 0.3~3 parts by weight of numb green pepper powder, chilli powder are taken
0.5~4 parts by weight, 0.05~0.5 parts by weight of spicy flavored oils；
Scald stain: by peanut blanching in 80~95 DEG C of hot water；
Decortication；
It dries；
It is fried: the peanut dried is subjected to frying in 140~180 DEG C of edible oils；
Spice: using ready spicy toppings, numb green pepper powder, chilli powder, spicy flavored oils to fried shelled peanut spice；
It is cooling.
7. method as claimed in claim 6, which is characterized in that hot water temperature is 90 DEG C when scalding stain.
8. method as claimed in claim 6, which is characterized in that deep-fat frying time is 3~6 minutes.
9. such as the described in any item methods of claim 6~8, which is characterized in that the blanching time is 2~6 minutes.
10. such as the described in any item methods of claim 6~8, which is characterized in that means used by drying are to be put into peanut
It dries and takes, blown a cold wind over using air-cooler to it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910548157.0A CN110122833A (en) | 2019-06-21 | 2019-06-21 | A kind of spicy shelled peanut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910548157.0A CN110122833A (en) | 2019-06-21 | 2019-06-21 | A kind of spicy shelled peanut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110122833A true CN110122833A (en) | 2019-08-16 |
Family
ID=67579068
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910548157.0A Withdrawn CN110122833A (en) | 2019-06-21 | 2019-06-21 | A kind of spicy shelled peanut and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110122833A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700256A (en) * | 2020-07-06 | 2020-09-25 | 正阳新地食品工业有限公司 | Spicy peanut and preparation method thereof |
-
2019
- 2019-06-21 CN CN201910548157.0A patent/CN110122833A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111700256A (en) * | 2020-07-06 | 2020-09-25 | 正阳新地食品工业有限公司 | Spicy peanut and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190829 Address after: 463600 Xindi Spring 13-A05, Zhengyang County, Zhumadian City, Henan Province Applicant after: Zhengyang Xindi Food Industry Co., Ltd. Address before: 463600 13 A01 in Xindi Spring, Zhengyang County, Zhumadian City, Henan Province Applicant before: Zhengyang Xindi Peanut Group Co., Ltd. |
|
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190816 |