CN110916141A - Preparation method of marinated peanuts - Google Patents
Preparation method of marinated peanuts Download PDFInfo
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- CN110916141A CN110916141A CN201911163581.XA CN201911163581A CN110916141A CN 110916141 A CN110916141 A CN 110916141A CN 201911163581 A CN201911163581 A CN 201911163581A CN 110916141 A CN110916141 A CN 110916141A
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- peanuts
- marinated
- marinating
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title description 6
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 62
- 238000000034 method Methods 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000003892 spreading Methods 0.000 claims abstract description 5
- 230000007480 spreading Effects 0.000 claims abstract description 5
- 241001127714 Amomum Species 0.000 claims abstract description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 241000196324 Embryophyta Species 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 4
- 240000007232 Illicium verum Species 0.000 claims abstract description 4
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 4
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 235000011477 liquorice Nutrition 0.000 claims abstract description 4
- 239000001702 nutmeg Substances 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 3
- 241000159443 Myrcia Species 0.000 claims abstract description 3
- 239000006002 Pepper Substances 0.000 claims abstract description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 3
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000000047 product Substances 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 9
- 235000015090 marinades Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000012267 brine Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- 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 method for preparing marinated peanuts, which comprises the following steps: selecting peanuts; marinating the selected peanuts; spreading and cooling the marinated peanuts; the marinating material for marinating the selected peanuts comprises the following components in parts by mass: 12 parts of star anise, 15 parts of cassia bark, 10 parts of tsaoko amomum fruit, 10 parts of myrcia, 10 parts of nutmeg, 5 parts of fructus amomi, 5 parts of clove, 8 parts of fennel, 50 parts of liquorice, 1000 parts of dried pepper, 2000 parts of edible salt, 1000 parts of white granulated sugar and plant natural spice: 10 parts. The marinated peanuts prepared by the method are fragrant, crisp, slightly spicy and unique in flavor.
Description
Technical Field
The invention relates to a preparation method of marinated peanuts.
Background
At present, the marinated product is a traditional Chinese food, meat and internal organs and wild flavor of poultry and livestock, partial aquatic products and vegetables are taken as main raw materials, the main raw materials are put into prepared marinade, the marinade is boiled with strong fire and boiled with slow fire, so that the taste of the marinade slowly permeates the texture of the raw materials, and the marinated product with strong fragrance and delicious taste is obtained. The marinated meat product is a cooked meat product, and its raw material taste and colour are highlighted, and its flavouring material mainly contains salt and small quantity of soy sauce, and its original colour, fragrance and taste are dominant. The marinated product is eaten hot and cold, and has fresh and fragrant taste. The prepared marinade can be used for a long time, and is more old and fragrant. The origin of the marinated product can be traced back to remote warring times. With the cookware, the person starts the churning cooking technique. The methods of retort, steaming, frying, boil and baking are also produced in sequence. From these various original cooking methods, the "green meat method" introduced in "the term of" the folk essences ", namely the" marinating "and" dipping "of the nose ancestors of course, was developed. In the period of Ming and Qing dynasty, the materials and the formula of the 'brine' are basically fixed, and therefore the 'brine' manufacturing method is formally installed on a table.
China is wide in territory, large in population, and different in consumption habits and eating habits in various regions. The marinated products in different regions have different tastes, and meanwhile, the marinated products have different tastes due to different seasons, and proper seasonings and matching methods are selected according to different requirements and purposes to produce products with different tastes. At present, seasonings, edible oil and the like added by certain shops in the market have different grades, poor mouthfeel and poor nutritional value. Some shops increase the taste by adding spices, so that consumers feel dry mouth and tongue after eating the spice, and the internal heat is easy to get up; even some illegal merchants adopt unqualified seasonings, which is harmful to human health.
With the improvement of living standard, the requirements of people on daily food are continuously improved, the unique flavor of the food is pursued while nutrition balance is taught, the varieties of marinated products in the current market are not rich enough, the nutritional value has certain limitation, the flavor is to be improved, the preparation method is complex, and the increasingly developed consumption market requirements and the increasingly updated modern health concept of people are difficult to meet.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of marinated peanuts.
The technical scheme for solving the technical problem of the invention is as follows: a method for preparing marinated peanuts comprises the following steps:
selecting peanuts;
marinating the selected peanuts;
spreading and cooling the marinated peanuts; wherein,
the marinating material for marinating the selected peanuts comprises the following components in parts by mass:
12 parts of star anise, 15 parts of cassia bark, 10 parts of tsaoko amomum fruit, 10 parts of myrcia, 10 parts of nutmeg, 5 parts of fructus amomi, 5 parts of clove, 8 parts of fennel, 50 parts of liquorice, 1000 parts of dried pepper, 2000 parts of edible salt, 1000 parts of white granulated sugar and plant natural spice: 10 parts.
Further, the method comprises the following steps:
picking out sundries attached to the surface of the peanuts from the spread and cooled peanuts;
and packaging the picked peanuts.
Further, the peanut selection specifically comprises the following steps:
selecting more than two peanuts with plump seeds and regular shapes, and cleaning sundries attached to the surfaces of peanut shells.
Further, the marinating of the selected peanuts specifically comprises:
and (3) pouring the cleaned and drained peanuts into the boiled prepared marinated soup, cooking with strong fire, turning off the fire for brewing, and fishing out with a colander after brewing.
Further, the step of spreading and cooling the marinated peanuts specifically comprises the following steps:
cooling the marinated peanuts by using a fan or an air conditioner.
After the technical scheme is adopted, the method of the invention sets the specific formula of the marinating material, so that the marinated peanut is fragrant, crisp, slightly spicy and unique in flavor, and is deeply loved by people.
Detailed Description
The invention provides a preparation method of marinated peanuts, and a person skilled in the art can appropriately improve process parameters by referring to the content of the marinated peanuts. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
In order that the present invention may be more readily and clearly understood, there now follows a more detailed description of the invention, in accordance with specific embodiments,
a method for preparing marinated peanuts comprises the following steps:
selecting peanuts;
marinating the selected peanuts;
spreading and cooling the marinated peanuts;
picking out sundries attached to the surface of the peanuts from the spread and cooled peanuts; in particular to picking out sundries such as marinated scrap, defective products and the like attached to the surface of peanuts
Packaging the picked peanuts; wherein,
the selected marinating material for marinating peanuts comprises the following components in parts by mass:
12 g of star anise, 15 g of cassia bark, 10 g of tsaoko amomum fruit, 10 g of bay leaves, 10 g of nutmeg, 5 g of fructus amomi, 5 g of clove, 8 g of fennel, 50 g of liquorice, 1000 g of dried hot pepper, 2000 g of edible salt, 1000 g of white granulated sugar and plant natural spice: 10 g.
The peanut selection specifically comprises the following steps:
selecting more than two peanuts with plump seeds and regular shapes, and cleaning sundries attached to the surfaces of peanut shells.
The marinating of the selected peanuts comprises the following specific steps:
weighing the cleaned and drained peanuts. Pouring 11 Kg/pot weight into the prepared boiled marinated soup, boiling for 28 minutes with strong fire, turning off the fire for brewing, recording the time for brewing to 92 minutes, and fishing out with a colander after brewing is finished.
The method for cooling the marinated peanuts comprises the following steps:
cooling the marinated peanuts by using a fan or an air conditioner.
The method of the invention sets the specific formula of the marinating material, so that the marinated peanuts are fragrant, crisp, slightly spicy and unique in flavor, and are deeply favored by people.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are only exemplary embodiments of the present invention, and are not intended to limit the present invention, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. A method for preparing marinated peanuts is characterized by comprising the following steps:
selecting peanuts;
marinating the selected peanuts;
spreading and cooling the marinated peanuts; wherein,
the marinating material for marinating the selected peanuts comprises the following components in parts by mass:
12 parts of star anise, 15 parts of cassia bark, 10 parts of tsaoko amomum fruit, 10 parts of myrcia, 10 parts of nutmeg, 5 parts of fructus amomi, 5 parts of clove, 8 parts of fennel, 50 parts of liquorice, 1000 parts of dried pepper, 2000 parts of edible salt, 1000 parts of white granulated sugar and plant natural spice: 10 parts.
2. The method of claim 1, further comprising the steps of:
picking out sundries attached to the surface of the peanuts from the spread and cooled peanuts;
and packaging the picked peanuts.
3. The method of claim 1, wherein the marinated peanuts are produced by a method comprising,
the peanut selection specifically comprises the following steps:
selecting more than two peanuts with plump seeds and regular shapes, and cleaning sundries attached to the surfaces of peanut shells.
4. The method of claim 1, wherein the marinated peanuts are produced by a method comprising,
the marinating of the selected peanuts comprises the following specific steps:
and (3) pouring the cleaned and drained peanuts into the boiled prepared marinated soup, cooking with strong fire, turning off the fire for brewing, and fishing out with a colander after brewing.
5. The method of claim 1, wherein the marinated peanuts are produced by a method comprising,
the method for cooling the marinated peanuts comprises the following steps:
cooling the marinated peanuts by using a fan or an air conditioner.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN201911163581.XA CN110916141A (en) | 2019-11-25 | 2019-11-25 | Preparation method of marinated peanuts |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201911163581.XA CN110916141A (en) | 2019-11-25 | 2019-11-25 | Preparation method of marinated peanuts |
Publications (1)
Publication Number | Publication Date |
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CN110916141A true CN110916141A (en) | 2020-03-27 |
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CN201911163581.XA Pending CN110916141A (en) | 2019-11-25 | 2019-11-25 | Preparation method of marinated peanuts |
Country Status (1)
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Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102326800A (en) * | 2011-05-25 | 2012-01-25 | 郭欣 | Method for manufacturing shelled peanuts with stewed meat flavor |
CN106262532A (en) * | 2016-08-17 | 2017-01-04 | 方民宇 | A kind of stew in soy sauce Semen arachidis hypogaeae and preparation method thereof |
-
2019
- 2019-11-25 CN CN201911163581.XA patent/CN110916141A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102326800A (en) * | 2011-05-25 | 2012-01-25 | 郭欣 | Method for manufacturing shelled peanuts with stewed meat flavor |
CN106262532A (en) * | 2016-08-17 | 2017-01-04 | 方民宇 | A kind of stew in soy sauce Semen arachidis hypogaeae and preparation method thereof |
Non-Patent Citations (2)
Title |
---|
无: "一锅卤水 卤尽百味", 《人生与伴侣(月末版)》 * |
陶崇华著: "卤花生", 《五谷杂粮养生一本全》 * |
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PB01 | Publication | ||
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RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20200327 |