CN112841588A - Process for making dried orange peel peanuts - Google Patents
Process for making dried orange peel peanuts Download PDFInfo
- Publication number
- CN112841588A CN112841588A CN202110054487.1A CN202110054487A CN112841588A CN 112841588 A CN112841588 A CN 112841588A CN 202110054487 A CN202110054487 A CN 202110054487A CN 112841588 A CN112841588 A CN 112841588A
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- CN
- China
- Prior art keywords
- raw materials
- peanuts
- orange peel
- dried orange
- pouring
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Links
- 235000020232 peanut Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 11
- 230000008569 process Effects 0.000 title claims abstract description 11
- 241001553178 Arachis glabrata Species 0.000 title claims 9
- 239000002994 raw material Substances 0.000 claims abstract description 54
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 11
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 11
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 12
- 238000010025 steaming Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 229960004793 sucrose Drugs 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 abstract description 36
- 210000004027 cell Anatomy 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 206010003210 Arteriosclerosis Diseases 0.000 abstract description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 210000001789 adipocyte Anatomy 0.000 abstract description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 abstract description 2
- 230000037208 balanced nutrition Effects 0.000 abstract description 2
- 235000019046 balanced nutrition Nutrition 0.000 abstract description 2
- 229910052804 chromium Inorganic materials 0.000 abstract description 2
- 239000011651 chromium Substances 0.000 abstract description 2
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000009200 high fat diet Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 235000019156 vitamin B Nutrition 0.000 abstract description 2
- 239000011720 vitamin B Substances 0.000 abstract description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Images
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a dried orange peel peanut process, which belongs to the technical field of food process, and particularly relates to a dried orange peel peanut process, which comprises the following specific steps of taking raw materials, unpacking and intensively placing the raw materials, pouring all the raw materials into an automatic cleaning machine, cleaning the raw materials for 10min, pouring the cleaned raw materials into a material receiving inner container, putting the inner container into a water boiler for boiling for 20min, putting the boiled raw materials into a cooling tank, effectively reducing fat content to solve the problem of excessive internal heat, preventing arteriosclerosis caused by high fat diet by pectin in dried orange peel to a certain extent, emptying fat cells by utilizing dietary fibers, B vitamins and yeast chromium in an additive, rapidly filling comprehensive and balanced nutrition, wherein the volume of the cells filled with nutrients is much smaller than that of the cells filled with fat, so that the effect of reducing fat only and not reducing nutrition can be achieved.
Description
Technical Field
The invention relates to the technical field of food processes, in particular to a dried orange peel peanut process.
Background
As is well known, common peanuts are delicious, people do not dare to eat too much, steamed peanuts are easy to get inflamed because the peanuts contain a large amount of vegetable oil and are steamed when meeting high heat, so that the dried peanuts are easy to become dry and hot, and the trouble of getting inflamed after eating is effectively avoided.
Disclosure of Invention
The invention aims to provide a dried orange peel peanut process for preparation, which solves the problems that the existing peanuts proposed in the background art are easy to get on fire after being eaten, are not easy to digest after being eaten excessively, and are easy to become dry and hot when being steamed by high heat.
In order to achieve the purpose, the invention provides the following technical scheme: the dried orange peel peanut is prepared by the following specific steps:
1) firstly, taking raw materials, unpacking the raw materials and placing the raw materials in a centralized manner;
2) pouring all raw materials into the automatic cleaning machine, and cleaning the raw materials for 10 min;
3) pouring the cleaned raw materials into a material receiving inner container;
4) placing the inner container in a water boiling pot, and steaming for 20 min;
5) putting the cooked raw materials into a cooling pool, and standing for 20min in the cooling pool;
6) pouring the cooled raw materials into a flavoring tank, and flavoring in vacuum for 30 min;
7) pouring the peanuts subjected to vacuum flavoring into a drying furnace, adjusting the temperature of the drying furnace to 80-90 ℃ and baking at high temperature;
8) the baked peanuts are put into an inner bag for automatic packaging;
9) the peanuts after the inner package enter an outer package room to be subjected to box splicing and packaging;
10) and transporting the peanuts packed in the boxes to a warehouse for storage.
Preferably, the damaged and cracked peanuts are all picked out and discarded through manual screening before automatic packaging.
Preferably, the inner container is placed in a water boiler for cooking, and meanwhile, the dried orange peel, the edible salt and the cane sugar are added.
Compared with the prior art, the invention has the beneficial effects that:
the dried orange peel peanut making process effectively reduces fat content to solve the problem of excessive internal heat, pectin in the dried orange peel has a certain prevention effect on arteriosclerosis caused by high-fat diet, the dietary fiber, B vitamins and yeast chromium in the additive are utilized to evacuate fat cells, meanwhile, comprehensive and balanced nutrition is rapidly filled, the volume of the cells filled with nutrients is much smaller than that of the cells filled with fat, and therefore the effect that the nutrition is not reduced only by reducing fat can be achieved.
Drawings
FIG. 1 is a flow chart of the production process of the dried orange peel peanut.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
Referring to fig. 1, the present invention provides a technical solution: the dried orange peel peanut is prepared by the following specific steps:
1) firstly, taking raw materials, unpacking the raw materials and placing the raw materials in a centralized manner;
2) pouring all raw materials into the automatic cleaning machine, and cleaning the raw materials for 10 min;
3) pouring the cleaned raw materials into a material receiving inner container;
4) placing the inner container in a water boiling pot, and steaming for 20 min;
5) putting the cooked raw materials into a cooling pool, and standing for 20min in the cooling pool;
6) pouring the cooled raw materials into a flavoring tank, and flavoring in vacuum for 30 min;
7) pouring the peanuts subjected to vacuum flavoring into a drying furnace, adjusting the temperature of the drying furnace to 80-90 ℃ and baking at high temperature;
8) the baked peanuts are put into an inner bag for automatic packaging;
9) the peanuts after the inner package enter an outer package room to be subjected to box splicing and packaging;
10) and transporting the peanuts packed in the boxes to a warehouse for storage.
And (4) screening by hands before automatic packaging, and picking out all damaged and cracked peanuts to be scrapped.
The inner container is put in a water boiling pot for cooking, and simultaneously, the dried orange peel, the edible salt and the cane sugar are added into the inner container.
Example 1:
1) firstly, taking raw materials, unpacking the raw materials and placing the raw materials in a centralized manner;
2) pouring all raw materials into the automatic cleaning machine, and cleaning the raw materials for 10 min;
3) pouring the cleaned raw materials into a material receiving inner container;
4) placing the inner container in a water boiling pot, and steaming for 20 min;
5) putting the cooked raw materials into a cooling pool, and standing for 20min in the cooling pool;
6) pouring the cooled raw materials into a flavoring tank, and flavoring in vacuum for 30 min;
7) pouring the peanuts after being flavored in vacuum into a drying furnace, adjusting the temperature of the drying furnace to 80 ℃ and baking at high temperature;
8) the baked peanuts are put into an inner bag for automatic packaging;
9) the peanuts after the inner package enter an outer package room to be subjected to box splicing and packaging;
10) and transporting the peanuts packed in the boxes to a warehouse for storage.
Example 2:
1) firstly, taking raw materials, unpacking the raw materials and placing the raw materials in a centralized manner;
2) pouring all raw materials into the automatic cleaning machine, and cleaning the raw materials for 10 min;
3) pouring the cleaned raw materials into a material receiving inner container;
4) placing the inner container in a water boiling pot, and steaming for 20 min;
5) putting the cooked raw materials into a cooling pool, and standing for 20min in the cooling pool;
6) pouring the cooled raw materials into a flavoring tank, and flavoring in vacuum for 30 min;
7) pouring the peanuts subjected to vacuum flavoring into a drying furnace, adjusting the temperature of the drying furnace to 85 ℃, and baking at high temperature;
8) the baked peanuts are put into an inner bag for automatic packaging;
9) the peanuts after the inner package enter an outer package room to be subjected to box splicing and packaging;
10) and transporting the peanuts packed in the boxes to a warehouse for storage.
Example 3:
1) firstly, taking raw materials, unpacking the raw materials and placing the raw materials in a centralized manner;
2) pouring all raw materials into the automatic cleaning machine, and cleaning the raw materials for 10 min;
3) pouring the cleaned raw materials into a material receiving inner container;
4) placing the inner container in a water boiling pot, and steaming for 20 min;
5) putting the cooked raw materials into a cooling pool, and standing for 20min in the cooling pool;
6) pouring the cooled raw materials into a flavoring tank, and flavoring in vacuum for 30 min;
7) pouring the peanuts subjected to vacuum flavoring into a drying furnace, adjusting the temperature of the drying furnace to 90 ℃ and baking at high temperature;
8) the baked peanuts are put into an inner bag for automatic packaging;
9) the peanuts after the inner package enter an outer package room to be subjected to box splicing and packaging;
10) and transporting the peanuts packed in the boxes to a warehouse for storage.
While there have been shown and described the fundamental principles and essential features of the invention and advantages thereof, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof; the present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein, and any reference signs in the claims are not intended to be construed as limiting the claim concerned.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. The dried orange peel peanut is characterized by comprising the following concrete steps:
1) firstly, taking raw materials, unpacking the raw materials and placing the raw materials in a centralized manner;
2) pouring all raw materials into the automatic cleaning machine, and cleaning the raw materials for 10 min;
3) pouring the cleaned raw materials into a material receiving inner container;
4) placing the inner container in a water boiling pot, and steaming for 20 min;
5) putting the cooked raw materials into a cooling pool, and standing for 20min in the cooling pool;
6) pouring the cooled raw materials into a flavoring tank, and flavoring in vacuum for 30 min;
7) pouring the peanuts subjected to vacuum flavoring into a drying furnace, adjusting the temperature of the drying furnace to 80-90 ℃ and baking at high temperature;
8) the baked peanuts are put into an inner bag for automatic packaging;
9) the peanuts after the inner package enter an outer package room to be subjected to box splicing and packaging;
10) and transporting the peanuts packed in the boxes to a warehouse for storage.
2. The dried orange peel peanut process of claim 1, which is characterized in that: and (4) screening by hands before automatic packaging, and picking out all damaged and cracked peanuts to be scrapped.
3. The dried orange peel peanut process of claim 1, which is characterized in that: the inner container is put in a water boiling pot for cooking, and simultaneously, the dried orange peel, the edible salt and the cane sugar are added into the inner container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110054487.1A CN112841588A (en) | 2021-01-15 | 2021-01-15 | Process for making dried orange peel peanuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110054487.1A CN112841588A (en) | 2021-01-15 | 2021-01-15 | Process for making dried orange peel peanuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112841588A true CN112841588A (en) | 2021-05-28 |
Family
ID=76006770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110054487.1A Pending CN112841588A (en) | 2021-01-15 | 2021-01-15 | Process for making dried orange peel peanuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112841588A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192768A (en) * | 2014-06-26 | 2015-12-30 | 蓝可腾 | Instant peanut preparing method |
| CN106901298A (en) * | 2015-12-22 | 2017-06-30 | 季桂芳 | A kind of preparation method of local flavor peanut snacks |
| CN108740924A (en) * | 2018-05-08 | 2018-11-06 | 贵州桃李春风食品饮料股份有限公司 | A kind of processing technology of tasty peanut |
-
2021
- 2021-01-15 CN CN202110054487.1A patent/CN112841588A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192768A (en) * | 2014-06-26 | 2015-12-30 | 蓝可腾 | Instant peanut preparing method |
| CN106901298A (en) * | 2015-12-22 | 2017-06-30 | 季桂芳 | A kind of preparation method of local flavor peanut snacks |
| CN108740924A (en) * | 2018-05-08 | 2018-11-06 | 贵州桃李春风食品饮料股份有限公司 | A kind of processing technology of tasty peanut |
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| 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 |
Application publication date: 20210528 |
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| RJ01 | Rejection of invention patent application after publication |