CN111034972A - Spicy peanuts and preparation method thereof - Google Patents
Spicy peanuts and preparation method thereof Download PDFInfo
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- CN111034972A CN111034972A CN201911335291.9A CN201911335291A CN111034972A CN 111034972 A CN111034972 A CN 111034972A CN 201911335291 A CN201911335291 A CN 201911335291A CN 111034972 A CN111034972 A CN 111034972A
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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
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
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Abstract
A spicy peanut and a preparation method thereof belong to the technical field of peanut leisure food. The traditional Chinese medicine is prepared from the following raw materials in parts by weight: 100-200 parts of peanuts, 3-5 parts of salt, 1-2 parts of pepper, 1-2 parts of zanthoxylum, 2-4 parts of pepper, 3-5 parts of special frying blend oil, 1-2 parts of sesame oil, 1-2 parts of sodium glutamate, 0.05-0.1 part of vitamin E and 3-5 parts of peanut oil. The spicy peanuts prepared by the invention are very fragrant, crisp and crisp in taste, moderate in spicy taste, free of any chemical preservative and seasoning additive, free of any greasy taste even if being eaten for a long time, free of the burden of excessive fat intake on human bodies, long in product quality guarantee period and beneficial to market popularization.
Description
Technical Field
The invention relates to a peanut leisure food, in particular to spicy peanuts and a preparation method thereof.
Background
With the continuous improvement of living standard of people, leisure foods such as melon seeds, peanuts, walnuts and the like are more and more popular with people, particularly, the peanuts not only contain rich grease, but also have higher protein content, are easy to digest and absorb and have high nutritional value. Meanwhile, peanuts are one of the main oil crops in China, and the annual yield is the second place in the world. Because the processing technology of peanuts is relatively simple, the similar leisure foods of peanuts are more, such as drunkard peanuts, fishskin peanuts, coated peanuts, peanut crisps, salt baked peanuts and the like, but because the peanuts are substances rich in fat and protein, the peanuts have greasy feeling after being eaten for a long time, and the excessive oil intake also causes burden to bodies. The spicy peanuts are popular with consumers due to the fragrant, crisp, salty and spicy tastes, and the thick salty and spicy taste in the spicy peanuts can well neutralize the greasy taste of the peanuts. In addition, peanuts are rich in a large amount of unsaturated fatty acids and are easily oxidized to cause peanut spoilage, so that a great amount of preservatives and chemical seasonings are often added into the peanut products to ensure the shelf life and taste of the peanuts, after the peanuts are eaten for a long time, adverse effects are brought to human health, and the food safety needs to be improved.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides spicy peanuts. The spicy peanuts prepared by the invention are very fragrant, crisp and crisp in taste, moderate in spicy taste, free of any chemical preservative and seasoning additive, free of any greasy taste even if being eaten for a long time, free of the burden of excessive fat intake on human bodies, long in product quality guarantee period and beneficial to market popularization.
The invention also provides a preparation method of the spicy peanuts. According to the invention, peanuts seasoned by peanuts are subjected to vacuum reaction treatment with special blend oil for frying, so that partial unsaturated fatty acids in the peanuts are subjected to esterification reaction, the greasy taste of the peanuts is reduced, and meanwhile, the generated phytosterol ester can play a good role in antioxidation, and the shelf life of the peanut products is prolonged.
The invention adopts the following technical scheme:
the spicy peanut is prepared from the following raw materials in parts by weight: 100-200 parts of peanuts, 3-5 parts of salt, 1-2 parts of pepper, 1-2 parts of zanthoxylum, 2-4 parts of pepper, 3-5 parts of special frying blend oil, 1-2 parts of sesame oil, 1-2 parts of sodium glutamate, 0.05-0.1 part of vitamin E and 3-5 parts of peanut oil.
Preferably, the spicy peanuts are prepared from the following raw materials in parts by weight: 150 parts of peanuts, 4 parts of salt, 1.5 parts of pepper, 1.5 parts of spicy pepper, 3 parts of hot pepper, 4 parts of special frying blend oil, 1.5 parts of sesame oil, 1.5 parts of sodium glutamate, 0.08 part of vitamin E and 4 parts of peanut oil.
A preparation method of spicy peanuts comprises the following steps:
(1) weighing peanuts according to the weight parts, adding the peanuts into a peeling machine, adding boiled water at 100 ℃ for blanching for 5-10 minutes, and then carrying out wet peeling to obtain peeled peanuts;
(2) feeding the peeled peanuts obtained in the step (1) into a seasoning machine, weighing salt according to the amount, dissolving the salt in 50 times of water, uniformly spraying the salt solution on the surface of the peeled peanuts, fully flavoring in the seasoning machine for 10-15 minutes, and feeding the peanuts into a drying and cooling machine for fully drying and cooling after flavoring;
(3) putting the peanuts obtained in the step (2) and the special blend oil for frying into a vacuum reactor, then adding a small amount of 4A molecular sieve, uniformly stirring, heating for reaction, keeping vacuum and stirring in the whole reaction process, and filtering the rest special blend oil for frying and the molecular sieve after the reaction is finished to obtain the treated peanuts for later use;
(4) putting the peanuts obtained in the step (3) into a swinging oven for baking until the peanuts are uniformly golden yellow for later use;
(5) and (4) frying the pepper, the spicy pepper and the hot pepper to be eighty percent ripe by using peanut oil, then transferring the fried pepper, the peanut kernel, the sesame oil, the sodium glutamate and the vitamin E obtained in the step (4) into a mixer to be mixed uniformly, then sending the mixture into a cooler to be cooled fully, and packaging the mixture to obtain the spicy peanut.
In the step (3), the addition amount of the 4A molecular sieve accounts for 0.1-0.3% of the total weight of the peanuts.
In the step (3), the heating temperature is 135 ℃, and the reaction time is 3-5 minutes.
Preheating the furnace to 120-130 ℃ and 42HZ before using the swing oven in the step (4), adjusting the temperature to 135 ℃ and the rotation speed to 35HZ after adding peanuts, adjusting the temperature to 145 ℃ after baking for 15-20 minutes, and then adjusting the rotation speed to 42HZ for baking for 10-15 minutes.
The 4A molecular sieve used in the invention is purchased from Tianjin Jingtaiya chemical reagent Co., Ltd, and the diameter is 3-5 mm.
The special blend oil for frying is a special blend oil product for frying in patent CN201710037216.9 invented by the company, is rich in a large amount of high oleic acid, vitamin E and phytosterol, and is rich in nutrition.
The invention has the beneficial effects that: the spicy peanut prepared by the invention is fragrant, crisp and spicy, has good edible mouthfeel, does not contain any chemical additive, and has high food safety. Meanwhile, the conventional method for covering the greasy taste of the peanuts by strong spicy taste and salty taste is not adopted, but the pretreatment reaction with the special blend oil for frying under vacuum is adopted, so that the phytosterol rich in the blend oil for frying can generate phytosterol ester with good antioxidant effect with unsaturated fatty acid in the peanuts, the greasy feeling of fat is reduced, the quality guarantee period of the product is prolonged, the excessive salt intake is reduced, and the eating taste and the health of the peanuts are improved. The preparation method is simple and feasible, and is suitable for large-scale production.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1
The spicy peanut is prepared from the following raw materials in parts by weight: 100 parts of peanuts, 3 parts of salt, 1 part of pepper, 1 part of pimento, 2 parts of pepper, 3 parts of special frying blend oil, 1 part of sesame oil, 1 part of sodium glutamate, 0.05 part of vitamin E and 3 parts of peanut oil.
A preparation method of spicy peanuts comprises the following steps:
(1) weighing peanuts according to the weight parts, adding the peanuts into a peeling machine, adding boiled water at 100 ℃ for blanching for 5-10 minutes, and then carrying out wet peeling to obtain peeled peanuts;
(2) feeding the peeled peanuts obtained in the step (1) into a seasoning machine, weighing salt according to the amount, dissolving the salt in 50 times of water, uniformly spraying the salt solution on the surface of the peeled peanuts, fully flavoring in the seasoning machine for 10-15 minutes, and feeding the peanuts into a drying and cooling machine for fully drying and cooling after flavoring;
(3) putting the peanuts obtained in the step (2) and the special blend oil for frying into a vacuum reactor, then adding a small amount of 4A molecular sieve, uniformly stirring, heating for reaction, keeping vacuum and stirring in the whole reaction process, and filtering the rest special blend oil for frying and the molecular sieve after the reaction is finished to obtain the treated peanuts for later use;
(4) putting the peanuts obtained in the step (3) into a swinging oven for baking until the peanuts are uniformly golden yellow for later use;
(5) and (4) frying the pepper, the spicy pepper and the hot pepper to be eighty percent ripe by using peanut oil, then transferring the fried pepper, the peanut kernel, the sesame oil, the sodium glutamate and the vitamin E obtained in the step (4) into a mixer to be mixed uniformly, then sending the mixture into a cooler to be cooled fully, and packaging the mixture to obtain the spicy peanut.
The adding amount of the 4A molecular sieve in the step (3) accounts for 0.1 percent of the total weight of the peanuts; the heating reaction temperature is 135 ℃, and the reaction time is 3-5 minutes.
Preheating the furnace to 120-130 ℃ and 42HZ before using the swing oven in the step (4), adjusting the temperature to 135 ℃ and the rotation speed to 35HZ after adding peanuts, adjusting the temperature to 145 ℃ after baking for 15-20 minutes, and then adjusting the rotation speed to 42HZ for baking for 10-15 minutes.
Example 2
The spicy peanut is prepared from the following raw materials in parts by weight: 200 parts of peanuts, 5 parts of salt, 2 parts of pepper, 2 parts of pimento, 4 parts of pepper, 5 parts of special frying blend oil, 2 parts of sesame oil, 2 parts of sodium glutamate, 0.1 part of vitamin E and 5 parts of peanut oil.
A preparation method of spicy peanuts comprises the following steps:
(1) weighing peanuts according to the weight parts, adding the peanuts into a peeling machine, adding boiled water at 100 ℃ for blanching for 5-10 minutes, and then carrying out wet peeling to obtain peeled peanuts;
(2) feeding the peeled peanuts obtained in the step (1) into a seasoning machine, weighing salt according to the amount, dissolving the salt in 50 times of water, uniformly spraying the salt solution on the surface of the peeled peanuts, fully flavoring in the seasoning machine for 10-15 minutes, and feeding the peanuts into a drying and cooling machine for fully drying and cooling after flavoring;
(3) putting the peanuts obtained in the step (2) and the special blend oil for frying into a vacuum reactor, then adding a small amount of 4A molecular sieve, uniformly stirring, heating for reaction, keeping vacuum and stirring in the whole reaction process, and filtering the rest special blend oil for frying and the molecular sieve after the reaction is finished to obtain the treated peanuts for later use;
(4) putting the peanuts obtained in the step (3) into a swinging oven for baking until the peanuts are uniformly golden yellow for later use;
(5) and (4) frying the pepper, the spicy pepper and the hot pepper to be eighty percent ripe by using peanut oil, then transferring the fried pepper, the peanut kernel, the sesame oil, the sodium glutamate and the vitamin E obtained in the step (4) into a mixer to be mixed uniformly, then sending the mixture into a cooler to be cooled fully, and packaging the mixture to obtain the spicy peanut.
In the step (3), the adding amount of the 4A molecular sieve accounts for 0.3 percent of the total weight of the peanuts, the thermal reaction temperature is 135 ℃, and the reaction time is 3-5 minutes.
Preheating the furnace to 120-130 ℃ and 42HZ before using the swing oven in the step (4), adjusting the temperature to 135 ℃ and the rotation speed to 35HZ after adding peanuts, adjusting the temperature to 145 ℃ after baking for 15-20 minutes, and then adjusting the rotation speed to 42HZ for baking for 10-15 minutes.
Example 3
The spicy peanut is prepared from the following raw materials in parts by weight: 150 parts of peanuts, 4 parts of salt, 1.5 parts of pepper, 1.5 parts of spicy pepper, 3 parts of hot pepper, 4 parts of special frying blend oil, 1.5 parts of sesame oil, 1.5 parts of sodium glutamate, 0.08 part of vitamin E and 4 parts of peanut oil.
A preparation method of spicy peanuts comprises the following steps:
(1) weighing peanuts according to the weight parts, adding the peanuts into a peeling machine, adding boiled water at 100 ℃ for blanching for 5-10 minutes, and then carrying out wet peeling to obtain peeled peanuts;
(2) feeding the peeled peanuts obtained in the step (1) into a seasoning machine, weighing salt according to the amount, dissolving the salt in 50 times of water, uniformly spraying the salt solution on the surface of the peeled peanuts, fully flavoring in the seasoning machine for 10-15 minutes, and feeding the peanuts into a drying and cooling machine for fully drying and cooling after flavoring;
(3) putting the peanuts obtained in the step (2) and the special blend oil for frying into a vacuum reactor, then adding a small amount of 4A molecular sieve, uniformly stirring, heating for reaction, keeping vacuum and stirring in the whole reaction process, and filtering the rest special blend oil for frying and the molecular sieve after the reaction is finished to obtain the treated peanuts for later use;
(4) putting the peanuts obtained in the step (3) into a swinging oven for baking until the peanuts are uniformly golden yellow for later use;
(5) and (4) frying the pepper, the spicy pepper and the hot pepper to be eighty percent ripe by using peanut oil, then transferring the fried pepper, the peanut kernel, the sesame oil, the sodium glutamate and the vitamin E obtained in the step (4) into a mixer to be mixed uniformly, then sending the mixture into a cooler to be cooled fully, and packaging the mixture to obtain the spicy peanut.
The adding amount of the 4A molecular sieve in the step (3) accounts for 0.2 percent of the total weight of the peanuts; the heating reaction temperature is 135 ℃, and the reaction time is 3-5 minutes.
Preheating the furnace to 120-130 ℃ and 42HZ before using the swing oven in the step (4), adjusting the temperature to 135 ℃ and the rotation speed to 35HZ after adding peanuts, adjusting the temperature to 145 ℃ after baking for 15-20 minutes, and then adjusting the rotation speed to 42HZ for baking for 10-15 minutes.
Comparative example 1
The spicy peanuts are the same as the spicy peanuts in example 3 in raw material composition and preparation method, and the only difference is that: and (4) the treatment process of the step (3) is omitted, and the seasoned and dried peanuts are directly fed into a swinging oven to be baked.
Comparative example 2
The spicy peanuts are the same as the spicy peanuts in example 3 in raw material composition and preparation method, and the only difference is that: in the step (3), the adding amount of the 4A molecular sieve accounts for 0.05 percent of the total weight of the peanuts.
Comparative example 3
The spicy peanuts are the same as the spicy peanuts in example 3 in raw material composition and preparation method, and the only difference is that: in the step (3), the adding amount of the 4A molecular sieve accounts for 0.35% of the total weight of the peanuts.
Comparative example 4
The spicy peanuts are the same as the spicy peanuts in example 3 in raw material composition and preparation method, and the only difference is that: in the step (3), the adding amount of the 4A molecular sieve accounts for 0.4% of the total weight of the peanuts.
The physical property tester is adopted to measure the force applied to the spicy peanuts prepared in the examples 1 to 3 and the comparative examples 1 to 4 in the pressing process to deform and reflect the hardness, the force applied to the spicy peanuts to break reflects the brittleness, and the odor and the color of the peanuts are observed, and the results are shown in the table 1.
TABLE 1 test results
As can be seen from the results in Table 1, the hardness and crispness of the spicy peanut products prepared in examples 1-3 of the present invention are moderate, while the hardness and crispness of the spicy peanut products prepared in comparative examples 1-4 are large, and the color and smell of the spicy peanut products are poor. Therefore, the product of the invention is a peanut leisure food with good eating mouthfeel.
The invention also researches the sensory quality evaluation of the spicy peanuts prepared in the examples 1 to 3 and the comparative examples 1 to 4. The evaluation scoring criteria are shown in table 2:
TABLE 2 sensory evaluation criteria
The whole flavor, hardness and brittleness of the whole body are evaluated and scored by an evaluation group consisting of 50 screened and trained professional sensory evaluators, and the evaluation score results are shown in a table 3.
TABLE 3 sensory evaluation results
As can be seen from Table 3, the overall flavor, firmness, and crispness scores of examples 1-3 were all above 4.6 points, while the products of comparative examples 1-4 scored relatively low. Therefore, the spicy peanuts prepared by the method have the advantages of good taste, strong peanut fragrance, moderate brittleness and hardness, and no greasiness, and are leisure food loved by consumers.
The spicy peanuts prepared in the embodiment 3 and the comparative examples 1 to 5 are placed at normal temperature for storage, the storage period is observed, and the specific results are shown in the table 4
TABLE 4 storage period at Normal temperature
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparison 3 | Comparative example 4 | |
| Shelf life (moon) | 24 | 24 | 24 | 9 | 10 | 12 | 12 |
As can be seen from the above table 4, the shelf life of the products prepared in examples 1-3 of the present invention can be as long as 24 months. And the shelf life is significantly extended compared to the product prepared in comparative example 1. The spicy peanuts are seasoned by salt and then pretreated under the vacuum condition with special frying blend oil, so that phytosterol which is rich in the special frying blend oil and unsaturated fatty acid in the peanuts generate phytosterol ester with good antioxidant effect, and the shelf life of the peanuts is prolonged. The shelf lives of comparative examples 2 to 4 were varied from 10 to 12 months, respectively, and compared to comparative example 1, the best shelf life effect was not achieved despite the improved shelf life. The main reason is that in the step of vacuum treatment, a small amount of 4A molecular sieve is added as a reaction catalyst, and the addition of a proper amount of catalyst can promote the generation of phytosterol ester with an antioxidant effect, so that the shelf life of the peanuts can be well prolonged. Too little catalyst may not produce enough antioxidant phytosterol ester to provide peanuts with good anti-putrefaction effect, while too much catalyst may inhibit the expression of antioxidant effect, so the processing method of spicy peanuts of the invention is the best result obtained through continuous experiments.
Claims (6)
1. The spicy peanut is characterized by being prepared from the following raw materials in parts by weight: 100-200 parts of peanuts, 3-5 parts of salt, 1-2 parts of pepper, 1-2 parts of zanthoxylum, 2-4 parts of pepper, 3-5 parts of special frying blend oil, 1-2 parts of sesame oil, 1-2 parts of sodium glutamate, 0.05-0.1 part of vitamin E and 3-5 parts of peanut oil.
2. The spicy and hot peanut of claim 1, which is prepared from the following raw materials in parts by weight: 150 parts of peanuts, 4 parts of salt, 1.5 parts of pepper, 1.5 parts of spicy pepper, 3 parts of hot pepper, 4 parts of special frying blend oil, 1.5 parts of sesame oil, 1.5 parts of sodium glutamate, 0.08 part of vitamin E and 4 parts of peanut oil.
3. A method for preparing spicy peanuts according to claim 1 or 2, characterized in that it comprises the following steps:
(1) weighing peanuts according to the weight parts, adding the peanuts into a peeling machine, adding boiled water at 100 ℃ for blanching for 5-10 minutes, and then carrying out wet peeling to obtain peeled peanuts;
(2) feeding the peeled peanuts obtained in the step (1) into a seasoning machine, weighing salt according to the amount, dissolving the salt in 50 times of water, uniformly spraying the salt solution on the surface of the peeled peanuts, fully flavoring in the seasoning machine for 10-15 minutes, and feeding the peanuts into a drying and cooling machine for fully drying and cooling after flavoring;
(3) putting the peanuts obtained in the step (2) and the special blend oil for frying into a vacuum reactor, then adding a small amount of 4A molecular sieve, uniformly stirring, heating for reaction, keeping vacuum and stirring in the whole reaction process, and filtering the rest special blend oil for frying and the molecular sieve after the reaction is finished to obtain the treated peanuts for later use;
(4) putting the peanuts obtained in the step (3) into a swinging oven for baking until the peanuts are uniformly golden yellow for later use;
(5) and (4) frying the pepper, the spicy pepper and the hot pepper to be eighty percent ripe by using peanut oil, then transferring the fried pepper, the peanut kernel, the sesame oil, the sodium glutamate and the vitamin E obtained in the step (4) into a mixer to be mixed uniformly, then sending the mixture into a cooler to be cooled fully, and packaging the mixture to obtain the spicy peanut.
4. The preparation method of spicy peanuts according to claim 1, wherein the addition amount of the 4A molecular sieve in the step (3) is 0.1-0.3% of the total weight of the peanuts.
5. The preparation method of spicy peanuts according to claim 1, wherein the heating temperature in the step (3) is 135 ℃, and the reaction time is 3-5 minutes.
6. The preparation method of spicy peanuts according to claim 1, wherein the furnace temperature is preheated to 120-130 ℃ and the rotation speed is 42HZ before the rocking oven in the step (4) is used, the temperature is adjusted to 135 ℃ and the rotation speed is adjusted to 35HZ after the peanuts are added, the temperature is adjusted to 145 ℃ and the rotation speed is 42HZ after the spicy peanuts are baked for 15-20 minutes, and the spicy peanuts are baked for 10-15 minutes.
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| CN201911335291.9A CN111034972A (en) | 2019-12-23 | 2019-12-23 | Spicy peanuts and preparation method thereof |
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| CN201911335291.9A CN111034972A (en) | 2019-12-23 | 2019-12-23 | Spicy peanuts and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114073304A (en) * | 2020-08-17 | 2022-02-22 | 烟台欣和企业食品有限公司 | Spicy peanut product and preparation method thereof |
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| CN102190700A (en) * | 2010-03-12 | 2011-09-21 | 丰益(上海)生物技术研发中心有限公司 | Method for preparing fatty acid phytosterol esters |
| CN103734743A (en) * | 2014-01-25 | 2014-04-23 | 郑鉴忠 | Food for adsorbing phytosterol and making method thereof |
| CN106107841A (en) * | 2016-06-23 | 2016-11-16 | 青岛宝泉花生制品有限公司 | A kind of spicy peanut processing technique |
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2019
- 2019-12-23 CN CN201911335291.9A patent/CN111034972A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102190700A (en) * | 2010-03-12 | 2011-09-21 | 丰益(上海)生物技术研发中心有限公司 | Method for preparing fatty acid phytosterol esters |
| CN103734743A (en) * | 2014-01-25 | 2014-04-23 | 郑鉴忠 | Food for adsorbing phytosterol and making method thereof |
| CN106107841A (en) * | 2016-06-23 | 2016-11-16 | 青岛宝泉花生制品有限公司 | A kind of spicy peanut processing technique |
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| CN114073304A (en) * | 2020-08-17 | 2022-02-22 | 烟台欣和企业食品有限公司 | Spicy peanut product and preparation method thereof |
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Application publication date: 20200421 |