CN110916141A - Preparation method of marinated peanuts - Google Patents

Preparation method of marinated peanuts Download PDF

Info

Publication number
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
Authority
CN
China
Prior art keywords
parts
peanuts
marinated
marinating
steps
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201911163581.XA
Other languages
Chinese (zh)
Inventor
帅年球
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hunan Zhishangmei Food Co Ltd
Original Assignee
Hunan Zhishangmei Food Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hunan Zhishangmei Food Co Ltd filed Critical Hunan Zhishangmei Food Co Ltd
Priority to CN201911163581.XA priority Critical patent/CN110916141A/en
Publication of CN110916141A publication Critical patent/CN110916141A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural 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

Preparation method of marinated peanuts
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.
CN201911163581.XA 2019-11-25 2019-11-25 Preparation method of marinated peanuts Pending CN110916141A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
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
CN201911163581.XA CN110916141A (en) 2019-11-25 2019-11-25 Preparation method of marinated peanuts

Publications (1)

Publication Number Publication Date
CN110916141A true CN110916141A (en) 2020-03-27

Family

ID=69851685

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911163581.XA Pending CN110916141A (en) 2019-11-25 2019-11-25 Preparation method of marinated peanuts

Country Status (1)

Country Link
CN (1) CN110916141A (en)

Citations (2)

* Cited by examiner, † Cited by third party
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

Patent Citations (2)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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》 *

Similar Documents

Publication Publication Date Title
CN102578612B (en) Method for producing spicy chicken product
KR101692192B1 (en) Seasoned Chickenfeet Roast And Manufacture Method Thereof
CN100508791C (en) Beer roasting duck and producing method thereof
CN105325891A (en) Method for producing spicy and fragrant chicken feet
CN106616779A (en) Spiced marinade
CN103300420A (en) Processing technology of hot pot taste dried fishes
CN103082342B (en) Freshwater fish slice with seafood flavor and production method thereof
KR20000024323A (en) A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce
CN107751808A (en) A kind of mushroom deep fried chicken cube with chili of instant bagged and preparation method thereof
CN107811258A (en) The formula and manufacture method of a kind of delicious and crisp cayenne
CN103859336B (en) A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish
KR101702575B1 (en) Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting
CN104413422A (en) Roasted young pigeon and production method thereof
KR20170055592A (en) Manufacturing method of boiled and seasoning chicken feet and it made thereby
CN104026618A (en) Method for manufacturing spicy duck (Yalajiao) by sanhui duck
CN104432139A (en) Shredded pork and production method thereof
KR101607838B1 (en) A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom
CN108157930A (en) A kind of thick chilli sauce and preparation method thereof
Oommen et al. Further processing of duck meat and egg
CN108936332A (en) A kind of stew in soy sauce trotter and preparation method thereof
CN103404884A (en) Original taste rabbit meat and preparation method thereof
KR101893054B1 (en) Method of manufacturing seafood and pig-bone food
CN102429243A (en) Processing technology of chicken with sticks
CN107019171A (en) Sweet tea pungent Deep-fried boiled eggs
CN110916141A (en) Preparation method of marinated peanuts

Legal Events

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
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20200327