CN110122835A - A kind of garlic taste shelled peanut and preparation method thereof - Google Patents
A kind of garlic taste shelled peanut and preparation method thereof Download PDFInfo
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- CN110122835A CN110122835A CN201910548159.XA CN201910548159A CN110122835A CN 110122835 A CN110122835 A CN 110122835A CN 201910548159 A CN201910548159 A CN 201910548159A CN 110122835 A CN110122835 A CN 110122835A
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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
-
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of garlic taste shelled peanuts and preparation method thereof.The garlic taste shelled peanut by shelled peanut of the 100 parts by weight specifications between 40~50 scalded stain, peel, dry, fried, spice is made.1~7 parts by weight of garlic taste toppings, 1~6 parts by weight of edible salt, 1~5 parts by weight of white sugar are used when spice.Garlic taste 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 garlic taste 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 garlic taste shelled peanut, by 100 parts by weight specifications 40~50 it
Between shelled peanut scalded stain, peel, dry, fried, spice is made；
1~7 parts by weight of garlic taste toppings, 1~6 parts by weight of edible salt, 1~5 parts by weight of white sugar are used when spice.
Further, 2~5 parts by weight of garlic taste toppings, 1~3 weight of edible salt are used when 500 parts by weight peanut spice
Part, 1~3 parts by weight of white sugar.
Further, when 500 parts by weight peanut spice using 3 parts by weight of garlic taste toppings, 1.5 parts by weight of edible salt,
2 parts by weight of white sugar.
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 preparation method of above-mentioned garlic taste shelled peanut, includes the following steps:
Raw material preparation: taking peanut, 1~7 parts by weight of garlic taste toppings of 100 parts by weight, 1~6 parts by weight of edible salt, white
Sugared 1~5 parts by weight；
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 garlic taste toppings, edible salt, white sugar 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
Garlic taste 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
Hand picking scalds stain, peels, dries, is fried, spice, is constructed to retain compared with multi-nutrient, crispy in taste, it is fragrant and oiliness and
Delicious baking class wrapped clothes peanuts.
Garlic taste 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.
1~7 parts by weight of garlic taste toppings, 1~6 parts by weight of edible salt, 1~5 parts by weight of white sugar are used when spice.
Further, 2~5 parts by weight of garlic taste toppings, 1~3 weight of edible salt are used when 500 parts by weight peanut spice
Part, 1~3 parts by weight of white sugar.
Further, when 500 parts by weight peanut spice using 3 parts by weight of garlic taste toppings, 1.5 parts by weight of edible salt,
2 parts by weight of white sugar.
Further, the kind of the peanut is the small white sand in Henan Zhenyang.
The method of above-mentioned garlic taste shelled peanut includes the following steps:
Raw material preparation: taking peanut, 1~7 parts by weight of garlic taste toppings of 100 parts by weight, 1~6 parts by weight of edible salt, white
Sugared 1~5 parts by weight；
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.Peanut is poured by boiling hot stain machine using bucket elevator and carries 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, and are blown a cold wind over to it 15min using air-cooler
Left and right.
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.It is preferred that
, the peanut after drying is poured by deep fryer using chain bucket and carries out frying 4min or so.
Spice: using ready garlic taste toppings, edible salt, white sugar to fried shelled peanut spice；It will be fried
The peanut crossed is sent into blender stirring.
Cooling, Jin Jian: the raw cooling zone of being sent into of the above-mentioned garlic fragrant flower being stirred is cooled down, is cooled to room temperature to it, flower
Make-up room is entered by gold inspection when raw 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；1 parts by weight of garlic taste toppings, 1 weight of edible salt
Part, 1 parts by weight of white sugar.
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 garlic taste toppings, edible salt, white sugar are to fried shelled peanut spice；It is cooling, that is, garlic taste frying flower is made
It is raw.The raw cooling zone of being sent into of the above-mentioned garlic fragrant flower being stirred is cooled down, room temperature is cooled to it, passes through gold inspection when peanut is crisp
Into make-up room.
Embodiment 2:
Prepare 100 parts by weight of peanut, the preferably small white sand in Henan Zhenyang；7 parts by weight of garlic taste toppings, 6 weight of edible salt
Part, 5 parts by weight of white sugar.
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 garlic taste toppings, edible salt, white sugar are to fried shelled peanut spice；It is cooling, that is, garlic taste frying flower is made
It is raw.The raw cooling zone of being sent into of the above-mentioned garlic fragrant flower being stirred is cooled down, room temperature is cooled to it, passes through gold inspection when peanut is crisp
Into make-up room.
Embodiment 3:
Prepare 100 parts by weight of peanut, the preferably small white sand in Henan Zhenyang；2 parts by weight of garlic taste toppings, 1 weight of edible salt
Part, 1 parts by weight of white sugar.
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 garlic taste toppings, edible salt, white sugar are to fried shelled peanut spice；It is cooling, that is, garlic taste frying flower is made
It is raw.The raw cooling zone of being sent into of the above-mentioned garlic fragrant flower being stirred is cooled down, room temperature is cooled to it, passes through gold inspection when peanut is crisp
Into make-up room.
Embodiment 4:
Prepare 100 parts by weight of peanut, the preferably small white sand in Henan Zhenyang；5 parts by weight of garlic taste toppings, 3 weight of edible salt
Part, 3 parts by weight of white sugar.
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 garlic taste toppings, edible salt, white sugar are to fried shelled peanut spice；It is cooling, that is, garlic taste frying flower is made
It is raw.The raw cooling zone of being sent into of the above-mentioned garlic fragrant flower being stirred is cooled down, room temperature is cooled to it, passes through gold inspection when peanut is crisp
Into make-up room.
Embodiment 5:
Prepare 100 parts by weight of peanut, the preferably small white sand in Henan Zhenyang；3 parts by weight of garlic taste toppings, 1.5 weight of edible salt
Measure part, 2 parts by weight of white sugar.
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 garlic taste toppings, edible salt, white sugar are to fried shelled peanut spice；It is cooling, that is, garlic taste frying flower is made
It is raw.The raw cooling zone of being sent into of the above-mentioned garlic fragrant flower being stirred is cooled down, room temperature is cooled to it, passes through gold inspection when peanut is crisp
Into 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 garlic taste 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；
1~7 parts by weight of garlic taste toppings, 1~6 parts by weight of edible salt, 1~5 parts by weight of white sugar are used when spice.
2. garlic taste shelled peanut as described in claim 1, which is characterized in that use garlic taste when 500 parts by weight peanut spice
2~5 parts by weight of toppings, 1~3 parts by weight of edible salt, 1~3 parts by weight of white sugar.
3. garlic taste shelled peanut as described in claim 1, which is characterized in that use garlic taste when 500 parts by weight peanut spice
3 parts by weight of toppings, 1.5 parts by weight of edible salt, 2 parts by weight of white sugar.
4. garlic taste 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 garlic taste 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 garlic taste 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 garlic taste toppings of 100 parts by weight, 1~6 parts by weight of edible salt, white sugar 1 are taken
~5 parts by weight；
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 garlic taste toppings, edible salt, white sugar to fried shelled peanut spice；
It is cooling.
7. the method for claim 7, 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 |
|---|---|---|---|
| CN201910548159.XA CN110122835A (en) | 2019-06-21 | 2019-06-21 | A kind of garlic taste shelled peanut and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910548159.XA CN110122835A (en) | 2019-06-21 | 2019-06-21 | A kind of garlic taste shelled peanut and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110122835A true CN110122835A (en) | 2019-08-16 |
Family
ID=67579091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910548159.XA Withdrawn CN110122835A (en) | 2019-06-21 | 2019-06-21 | A kind of garlic taste shelled peanut and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110122835A (en) |
-
2019
- 2019-06-21 CN CN201910548159.XA patent/CN110122835A/en not_active Withdrawn
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| 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. |
|
| TA01 | Transfer of patent application right | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190816 |
|
| WW01 | Invention patent application withdrawn after publication |