CN113367304A - Fried peanuts and processing method thereof - Google Patents
Fried peanuts and processing method thereof Download PDFInfo
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- CN113367304A CN113367304A CN202110694091.3A CN202110694091A CN113367304A CN 113367304 A CN113367304 A CN 113367304A CN 202110694091 A CN202110694091 A CN 202110694091A CN 113367304 A CN113367304 A CN 113367304A
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- peanuts
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 79
- 238000003672 processing method Methods 0.000 title claims description 9
- 241001553178 Arachis glabrata Species 0.000 title abstract 8
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims abstract description 29
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 21
- 150000001875 compounds Chemical class 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 71
- 239000003921 oil Substances 0.000 claims description 31
- 235000019198 oils Nutrition 0.000 claims description 30
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 24
- 229910052757 nitrogen Inorganic materials 0.000 claims description 11
- 238000005554 pickling Methods 0.000 claims description 11
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 235000019482 Palm oil Nutrition 0.000 claims description 7
- 239000002540 palm oil Substances 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 239000011888 foil Substances 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- 235000017060 Arachis glabrata Nutrition 0.000 abstract description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract description 8
- 235000018262 Arachis monticola Nutrition 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 8
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 238000009826 distribution Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000001502 supplementing effect Effects 0.000 description 3
- 241001061106 Sargocentron rubrum Species 0.000 description 2
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 2
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- -1 lipid peroxide Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/18—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B9/20—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
Abstract
The invention provides fried peanuts and a processing technology thereof, belonging to the technical field of food processing and preservation. The invention takes shelled peanuts as raw materials, and the fried peanuts with longer shelf life are prepared by the steps of baking, shelling, hot water soaking, draining, material mixing, frying, cooling, packaging and the like. The preparation method of the invention adds fat-soluble tert-butyl hydroquinone into the compound oil with higher stability as frying oil, eliminates the uneven distribution of the compound oil directly added with the stirring material and the peanut in the mixing process, reduces the concentration of the compound oil in the fried peanut, ensures the taste of the fried peanut, can be stored at normal temperature for more than 12 months, and solves the problems of easy oxidation and short shelf life of the existing fried peanut; and the preparation process is simple, the cost is low, and the method is suitable for industrial production.
Description
Technical Field
The invention relates to fried peanuts and a processing method thereof, belonging to the technical field of food processing and preservation.
Background
The fried peanuts are the traditional characteristic peanut food in China, are golden in color and crisp in taste, and are deeply popular with consumers at home and abroad. However, the fat content of the fried peanuts is high, and the fried peanuts are easily influenced by external factors such as air, illumination, temperature, metal ions and the like, so that fat oxidation rancidity is caused to generate lipid peroxide poisons such as aldehydes, ketones, lactones and the like, rancid taste problems such as rancidity occur, and further the flavor quality and the shelf life of the fried peanuts are influenced.
In the prior art, the research on fried peanuts mainly relates to the aspects of production technology and formula, processing equipment, cooling equipment and the like. CN101061874B the fried peanuts with a normal temperature shelf life of more than 8 months are prepared by blanching, peeling, pickling, frying and vacuum packaging technologies. In the preparation process, the peanuts are pickled by the tertiary butyl hydroquinone solution, and the tertiary butyl hydroquinone with the total oil amount of 0.2 per mill is added into the frying oil, so that the antioxidant effect of the fried peanuts is improved, but the pickling time is too long and reaches 105 minutes, and no supplementary description is provided for the frying loss of the tertiary butyl hydroquinone in the frying process. In CN102524851B, a fried peanut with a low peroxide value is prepared by a nitrogen-filled frying technology, a water-oil mixed frying technology, an edible film coating technology and a low-temperature freeze drying technology, the frying temperature is effectively reduced, the shelf life is prolonged to 360 days, but the technology has large equipment investment and higher processing cost. CN107149118A is prepared by cooking peanut 3-5 min, adding 50-70 deg.C edible oil, heating, frying, and mixing with edible salt and food additive. However, peanuts are heated and fried with edible oil, easily penetrated with excess oil, and no description is made as to how to package them.
Disclosure of Invention
The invention aims to provide a processing method of high-quality fried peanuts with long shelf life, which is simple to operate and beneficial to wide popularization, and can ensure the taste of the fried peanuts and prolong the shelf life of the fried peanuts. Solves the problems of easy oxidation and short shelf life of the existing fried peanut product.
In order to solve the technical problems, the invention provides a method for processing high-quality fried peanuts with long shelf life.
A processing method of fried peanuts comprises the following steps:
(1) peeling semen Arachidis Hypogaeae, oven drying, and soaking in 80-85 deg.C hot water for 4-6 min;
(2) taking out the peanuts obtained in the step (1), draining, adding the stirring materials, uniformly stirring, and pickling for 70-75 min;
(3) heating the edible compound oil added with the tert-butyl hydroquinone to 175-180 ℃, frying the peanuts for 6-6.5min, taking out and draining;
(4) and (4) cooling the fried peanuts obtained in the step (3) to below 35 ℃, and packaging and sealing by adopting opaque nitrogen-filled package to obtain the fried peanuts.
In one embodiment of the present invention, in the step (1), the drying temperature is 120-.
In one embodiment of the invention, in the step (2), the stirring material is obtained by uniformly mixing white granulated sugar and edible salt.
In one embodiment of the invention, the mass ratio of the white granulated sugar to the edible salt is 0.8-1: 1.
In one embodiment of the present invention, in step (3), the edible compound oil is prepared by the following method: mixing rapeseed oil and palm oil in a volume ratio of 2-3: 2, mixing, adding tert-butyl hydroquinone, and uniformly stirring to obtain the edible compound oil.
In one embodiment of the invention, the tertiary butyl hydroquinone is food grade.
In one embodiment of the invention, the mass fraction of the tert-butyl hydroquinone in the edible compound oil is 0.1-0.15%.
In one embodiment of the invention, in the use process of the edible compound oil, the tert-butylhydroquinone is supplemented into the edible compound oil for 2 hours each time the edible compound oil is fried, so that the mass fraction of the tert-butylhydroquinone in the edible compound oil is 0.1-0.15%.
In one embodiment of the present invention, in step (4), the light-tight nitrogen-filled package is sealed by filling nitrogen gas into a light-proof aluminum foil bag and then sealing.
The fried peanuts are prepared by the processing method.
Compared with the prior art, the technical scheme of the invention has the following advantages:
1. according to the invention, the peeled peanuts are soaked in hot water, so that the soaking time is shortened, and the peanuts are convenient to be pickled and tasty; the pickling and stirring materials adopt white granulated sugar and edible salt, other additives are not added, the body metabolism burden is reduced, and the health consumption concept of modern people is met.
2. The fat-soluble tert-butyl hydroquinone is directly added into the edible oil, fully stirred and dissolved for later use, and compared with the method of directly adding the fat-soluble tert-butyl hydroquinone into the stirring material, the concentration of the antioxidant in the fried peanuts is reduced, and the acid value of the peanuts is favorably reduced; according to the invention, tert-butyl hydroquinone is periodically added into the frying oil in the frying process, so that the loss in the frying process is compensated, the concentration of the tert-butyl hydroquinone is kept at 0.1-0.15%, the quality of the frying oil is kept, and the service life is prolonged.
The compound oil of the rapeseed oil and the palm oil is used as the frying oil, has stronger antioxidant stability than the single rapeseed oil and the single palm oil, and is beneficial to improving the antioxidant stability of the product. In addition, the oil temperature is heated to 175-180 ℃ to fry the peanuts, so that the oil infiltration in the frying process of the peanuts is reduced.
3. The invention adopts the light-tight nitrogen-filled package to seal the fried peanuts, and can further prevent the oxidation rancidity of grease caused by the transmission of ultraviolet rays, thereby prolonging the shelf life and leading the storage at normal temperature to be 12 months.
4. The preparation method disclosed by the invention is simple in process and convenient to operate, not only can shorten the whole product preparation period, but also can ensure the quality and taste of the fried peanuts; is suitable for large-scale industrial production, and has remarkable social benefit and economic benefit.
Drawings
In order that the present disclosure may be more readily and clearly understood, reference is now made to the following detailed description of the embodiments of the present disclosure taken in conjunction with the accompanying drawings, in which
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 shows the change of acid value of fried peanuts in different packaging forms during the constant-temperature storage at 37 ℃ according to the invention;
FIG. 3 shows the change of POV value of fried peanuts in different packaging forms during constant-temperature storage at 37 ℃.
Detailed Description
The present invention is further described below in conjunction with the following figures and specific examples so that those skilled in the art may better understand the present invention and practice it, but the examples are not intended to limit the present invention.
Example 1
Selecting full red-skin peanuts with uniform size, placing the red-skin peanuts into a pre-preheated blast drying oven, drying for 5min at 120 ℃, manually peeling, and picking out the peanuts without the skins; soaking peeled semen Arachidis Hypogaeae in 80 deg.C hot water for 6min for pickling; pouring the soaked peanuts into a stirring material with the weight ratio of the white granulated sugar to the edible salt being 1:1, uniformly stirring, and pickling for 70 min; heating 2500mL of complex oil (the volume ratio of the rapeseed oil to the palm oil is 1:1) containing tert-butyl hydroquinone to 175 ℃, adding peanuts, frying for 6.5min, supplementing tert-butyl hydroquinone into the rapeseed oil after the frying is used for 2h cumulatively, and keeping the concentration of the tert-butyl hydroquinone to be about 0.1% all the time; the fried peanuts are cooled to below 35 ℃ after oil draining, and are packaged and sealed by adopting a light-tight aluminum foil bag filled with nitrogen, so that the fried peanuts with crisp taste are obtained, and the quality guarantee period can reach 12 months.
Example 2
Selecting white-coat peanuts with full grains and uniform sizes, putting the white-coat peanuts into a pre-preheated blast drying oven, drying for 4min at 125 ℃, manually peeling, and picking out the peanuts without the coats; soaking peeled semen Arachidis Hypogaeae in 85 deg.C hot water for 4min for convenient pickling; pouring the soaked peanuts into a stirring material with the weight ratio of the white granulated sugar to the edible salt being 0.8:1, uniformly stirring, and pickling for 75 min; heating 2500mL of complex oil (the volume ratio of the rapeseed oil to the palm oil is 3:2) containing tert-butyl hydroquinone to 180 ℃, adding peanuts, frying for 6min, supplementing the tert-butyl hydroquinone in the rapeseed oil after the frying is used for 2h cumulatively, and keeping the concentration of the tert-butyl hydroquinone to be about 0.15% all the time; the fried peanuts are cooled to below 35 ℃ after oil draining, and are packaged and sealed by adopting a light-tight aluminum foil bag filled with nitrogen, so that the fried peanuts with crisp taste are obtained, and the quality guarantee period can reach 12 months.
Example 3
Selecting full red-coat peanuts with uniform size, placing the red-coat peanuts into a preheated blast drying oven, drying for 4min at 125 ℃, manually peeling, and picking out the peanuts without the coats; soaking peeled semen Arachidis Hypogaeae in 85 deg.C hot water for 4min for convenient pickling; pouring the soaked peanuts into a stirring material with the weight ratio of the white granulated sugar to the edible salt being 0.8:1, uniformly stirring, and pickling for 75 min; heating 2500mL of complex oil (the volume ratio of the rapeseed oil to the palm oil is 1:1) containing tert-butyl hydroquinone to 180 ℃, adding peanuts, frying for 6min, supplementing tert-butyl hydroquinone into the rapeseed oil after the frying is used for 2h cumulatively, and keeping the concentration of the tert-butyl hydroquinone to be about 0.1% all the time; the fried peanuts are cooled to below 35 ℃ after oil draining, and are packaged and sealed by adopting a light-tight aluminum foil bag filled with nitrogen, so that the fried peanuts with crisp taste are obtained, and the quality guarantee period can reach 12 months.
Test example
The fried peanuts prepared in example 1 were subjected to a performance test, and the acid value and the change in POV value of the fried peanuts in nitrogen-filled package, tin can package and vacuum package (0.08MPa, 0.09MPa) were stored at a constant temperature of 37 ℃ for 3 months, as shown in FIGS. 2 to 3. It can be seen that the oxidation resistance of the light-tight nitrogen-filled package and the tin can package is stronger than that of the vacuum package of 0.08MPa and 0.09MPa, and the POV value is reduced by more than half when the glass is stored for 90 days.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications of the invention may be made without departing from the spirit or scope of the invention.
Claims (10)
1. A processing method of fried peanuts is characterized by comprising the following steps:
(1) peeling semen Arachidis Hypogaeae, oven drying, and soaking in 80-85 deg.C hot water for 4-6 min;
(2) taking out the peanuts obtained in the step (1), draining, adding the stirring materials, uniformly stirring, and pickling for 70-75 min;
(3) heating the edible compound oil added with the tert-butyl hydroquinone to 175-180 ℃, frying the peanuts for 6-6.5min, taking out and draining;
(4) and (4) cooling the fried peanuts obtained in the step (3) to below 35 ℃, and packaging and sealing by adopting opaque nitrogen-filled package to obtain the fried peanuts.
2. The method as claimed in claim 1, wherein the drying temperature is 120-125 ℃ and the drying time is 4-5min in step (1).
3. The method for processing fried peanuts according to claim 1, wherein in the step (2), the stirring material is obtained by uniformly mixing white granulated sugar and edible salt.
4. The processing method of fried peanuts according to claim 4, wherein the mass ratio of the white granulated sugar to the edible salt is 0.8-1: 1.
5. The method for processing fried peanuts according to claim 1, wherein in the step (3), the edible compound oil is prepared by the following method: mixing rapeseed oil and palm oil in a volume ratio of 2-3: 2, mixing, adding tert-butyl hydroquinone, and uniformly stirring to obtain the edible compound oil.
6. The method of processing fried peanuts as recited in claim 5, wherein the tertiary butyl hydroquinone is food grade.
7. The method of processing fried peanuts according to claim 5, wherein the mass fraction of the tertiary butyl hydroquinone in the edible compound oil is 0.1-0.15%.
8. The processing method of fried peanuts according to claim 7, wherein in the use process of the edible compound oil, the tert-butylhydroquinone is supplemented into the edible compound oil for 2 hours of each frying use, so that the mass fraction of the tert-butylhydroquinone in the edible compound oil is 0.1-0.15%.
9. The method for processing fried peanuts as claimed in claim 1, wherein in the step (4), the light-tight nitrogen-filled package is sealed by filling nitrogen gas into a light-proof aluminum foil bag and then sealing.
10. The fried peanuts produced by the process of any one of claims 1-9.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110694091.3A CN113367304A (en) | 2021-06-22 | 2021-06-22 | Fried peanuts and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110694091.3A CN113367304A (en) | 2021-06-22 | 2021-06-22 | Fried peanuts and processing method thereof |
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| CN113367304A true CN113367304A (en) | 2021-09-10 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144790A (en) * | 2010-02-04 | 2011-08-10 | 安徽真心食品有限公司 | Radix puerariae peanut and preparation 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 |
| CN109170769A (en) * | 2018-08-31 | 2019-01-11 | 济宁米香食品股份有限公司 | A kind of spiced peanut kernel formula and its production method |
-
2021
- 2021-06-22 CN CN202110694091.3A patent/CN113367304A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144790A (en) * | 2010-02-04 | 2011-08-10 | 安徽真心食品有限公司 | Radix puerariae peanut and preparation 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 |
| CN109170769A (en) * | 2018-08-31 | 2019-01-11 | 济宁米香食品股份有限公司 | A kind of spiced peanut kernel formula and its production method |
Non-Patent Citations (1)
| Title |
|---|
| 陈锦豪: "加工及包装工艺对油炸花生保质期的影响研究", 《中国优秀博硕士学位论文全文数据库(硕士)工程科技Ⅰ辑》 * |
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Application publication date: 20210910 |