CN1178648A

CN1178648A - Method for preparing peanut kernel with almond flavour

Info

Publication number: CN1178648A
Application number: CN97115297A
Authority: CN
Inventors: 吴长景
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-09-02
Filing date: 1997-09-02
Publication date: 1998-04-15
Anticipated expiration: 2017-09-02
Also published as: CN1060922C

Abstract

Peanut kernel with almond flavour is prepared by using quality peanut kernel as main material and fennel, dried orange peel, Rhizoma Alpiniae Officnarum and certain additive as supplementary material and through soaking, low temperature treatment, disinfection and other steps. It is delicious, fragrant and crisp and has long guarantee period. In addition, its processing at low temperature results in less loss of nutrient in peanut.

Description

A kind of method for preparing peanut kernel with almond flavor

The invention belongs to foodstuff, or rather, is a kind of preparation method with shelled peanut food of apricot flavor.

Shelled peanut is the food that people like, can be used as the dish that goes with wine of drinks beer and other drinks, and itself is exactly a kind of fast food for a long time.This is not only because shelled peanut after treatment is tasty, the more important thing is, shelled peanut has abundant nutrition, it contains protein, fat, vitamin B2 (riboflavin) and calcium, phosphorus, the iron ore material of a large amount of needed by human, and (yellow tree is the chief editor then, " health care for the aged ", Beijing Publishing House, 1981.8, the 1st edition, P375).

The shelled peanut processing method is a lot, for the baking, boil after with salt fried (CN86101174A), or the shelled peanut bag the delicious integument of one deck, make shelled peanut goods (CN1029542C) by steps such as bakings, above-mentioned method, the complicated process of preparation that has, what have is perishable, be difficult to preserve, have because temperature is too high or as roastingly, fried make the loss of shelled peanut nutrition too much.

The objective of the invention is to overcome some shortcomings of prior art, provide a kind of preparation method simple, be easy to preservation and have the preparation method of the shelled peanut of pure apricot flavor.

Realize the object of the invention main technical schemes: with high-quality peanut rice is primary raw material, and selecting several Chinese herbal medicines is auxiliary material, and suitable additive, by raw material selected, soak.Steps such as low temperature sterilization make required product.

Concrete preparation method of the present invention may further comprise the steps:

1. selected high-quality peanut rice is used cold water soak 25-30 minute, and elimination cold water scalded 1-3 minute with 90-100 ℃ of hot water again, transports to wet peeling machine decortication;

2. the shelled peanut after the decortication is put into container, uses cold water soak 12-18 hour, scalds 3-5 minute in 95-98 ℃ of water then, until there not being the raw shelled peanut flavor, soaks 5-7 minute with cold water thereupon again, makes its cooling, obtains ripe shelled peanut;

3. the ripe shelled peanut that obtains of (2) step is put into prepare in advance by fennel seeds, soaked in the Normal juice that dried orange peel, galangal make 30-40 minute, the remaining Normal juice of elimination obtains the shelled peanut of almond flavor;

4. in the shelled peanut that makes by (3) step with almond flavor, add salt, benzoic acid or Sodium Benzoate and p-hydroxybenzoate, calcium chloride, citric acid successively, after must mixing thoroughly and be separated by 10-15 minute, material of every adding adds next material again, described material addition (being benchmark all): salt 4-5% with shelled peanut weight, benzoic acid or Sodium Benzoate 0.08-0.1, P-hydroxybenzoic acid fat 0.01-0.03, calcium chloride 0.06-0.08, citric acid 0.08-0.1;

5. the shelled peanut that (4) step is made is divided in the packaging bag of boiling transparent vacuum and places vacuum packing machine, and keeping vacuum is 10 ^-3MmHg promptly obtained to have the crisp shelled peanut of almond flavor in sterilization 40-50 minute under 90-98 ℃ of temperature, just can case then, put in storage.

The preparation method of the described fennel seeds of step of the present invention (2), dried orange peel, galangal Normal juice: with the 2-5% fennel seeds, the 1-3% dried orange peel, 1-3% galangal and 100-200% water (weight with shelled peanut is benchmark), put into container, under 90-98 ℃, boiled 2-5 hour, and promptly got Normal juice after filtration with almond flavor.Described fennel seeds, dried orange peel, galangal all are Chinese herbal medicines, belong to the commercially available prod.

In the step of the present invention (3),, also can add the almond flavour of 0.05-0.1% as the denseer almond flavor of need.

Step of the present invention (3) can also make shelled peanut flavor of hot or spiced local flavor earlier, promptly earlier with shelled peanut with the plant that comprises peanut oil, sesame oil, salad oil fried ripe after, admix the Chinese prickly ash of 0.2-1% of shelled peanut weight and the pimiento of 2-3%, promptly obtain the shelled peanut of blush flavor of hot, or the five-spice powder of admixing the 0.2-1% of shelled peanut weight promptly obtains spiced local flavor shelled peanut.

Described high-quality peanut rice is meant that particle is neat, and free from admixture does not have and goes rotten, must be through selecting meticulously.

Described benzoic acid or Sodium Benzoate (preferably Sodium Benzoate), P-hydroxybenzoic acid, ester (comprise ethyl-para-hydroxybenzoate, to the benzene nipasol, to the benzene butoben, preferably to the benzene nipagin A), all be the food preservative of using always, the commercially available prod.Before adding shelled peanut, admix after with an amount of boiling water it being dissolved.

Described calcium chloride and citric acid all are the commercially available prod, and calcium chloride is used as the coagulation of tissues agent in food processing, and the main effect among the present invention is to make the shelled peanut embrittlement; Citric acid is commonly used for the synergist of food antioxidant, and its main effect is the color nondiscolouring that keeps shelled peanut.

Described salt is salt compounded of iodine.

The used wet peeling machine of the present invention is that Qixia, Shandong Province Hardware and Electric Appliance Factory produces, and model is the HTJ-180 type, power 0.8KW, production capacity 200kg/h.

The used vacuum packing machine of the present invention is that Shanghai City people instrucment and meter plant produces model D2500/2xA, power 5.5kw.

Major advantage of the present invention:

The present invention is owing to select several suitable Chinese herbal medicine and additives, and adopt operations such as lower temperature processing, sterilization, guarantee the cream-coloured delicious and crisp of peanut, particularly have unique almond flavor, and the nutrition that has guaranteed shelled peanut do not suffer a loss or lose seldom, the shelled peanut goods that make simultaneously are owing to adopt vacuum sterilization, select suitable anticorrisive agent again, make that shelled peanut can be fresh-keeping for a long time, never degenerate, do not go rotten.Therefore the shelled peanut goods that make by method of the present invention will be a kind of vacuum-packed fresh-keeping fast foods that receives an acclaim, especially to extremely frigid zones or the people who is difficult to have fresh peanut will be more welcome.

Further describe method of the present invention with example below:

Example 1

100kg high-quality peanut rice was soaked in cold water 25 minutes, elimination cold water, after 95 ℃ of hot water scalded 2 minutes, the wet peeling machine of input was peeled again; Shelled peanut after the decortication places in the container, uses cold water soak 15 hours, scalds 4 minutes in 95 ℃ of water then, uses cold water soak again 6 minutes; 2.2kg fennel seeds, 1kg dried orange peel, 1kg galangal and 150kg water are put into container, under 95 ℃, boiled 2 hours, this soup gets Normal juice after filtration, its Normal juice is soaked the peanut 30 minutes of decortication, the remaining Normal juice of elimination is admixed ethyl-para-hydroxybenzoate, the 0.06kg calcium chloride of 4kg salt compounded of iodine after dissolved in boiled water, 0.08kg Sodium Benzoate, 0.01kg, the citric acid of 0.08kg successively, whenever adding a material must stir, and the centre was separated by 10 minutes; Shelled peanut after handling is contained in the packaging bag of boiling transparent vacuum, and places vacuum packing machine, keep vacuum 10 ^-3MmHg 95 ℃ of following sterilizations 40 minutes, promptly obtains the required shelled peanut product with almond flavor.Product is as follows through assay: benzoic acid 0.119g/kg, plumbous 0.058mg/kg, arsenic 0.006mg/kg, copper 3.868mg/kg, aseptic meet the GB11671-89 requirement.

Example 2

Experimentation is with example 1.Raw materials used: high-quality peanut rice 200kg, fennel seeds 9kg, dried orange peel 6kg, galangal 5kg, salt compounded of iodine 10kg, Sodium Benzoate 0.2kg, ethyl-para-hydroxybenzoate 0.05kg, calcium chloride 0.16kg, citric acid 0.2kg.The shelled peanut that makes has good in color, smell and taste equally, and is crisp, fragrant and pleasant to taste, being rich in nutrition.

Claims

1. preparation method with shelled peanut of almond flavor is characterized in that preparation process comprises:

(1) high-quality peanut rice is used cold water soak 25-35 minute, and elimination cold water scalded 1-3 minute with 90-100 ℃ of hot water again, transports to wet peeling machine decortication behind the elimination hot water;

(2) shelled peanut after the decortication is put into container, uses cold water soak 12-18 hour, scalds 3-5 minute in 95-98 ℃ of water then, until there not being the raw shelled peanut flavor, uses cold water soak 5-7 minute thereupon, makes its cooling;

(3) the ripe shelled peanut that obtains of (2) step is put into the Normal juice that is made by fennel seeds, dried orange peel, galangal for preparing in advance, soaked 30-40 minute, the remaining Normal juice of elimination obtains the shelled peanut of almond flavor;

(4) in the peanut with taste of apricot kernel that obtains of (3) step, add successively with salt, benzoic acid or the Sodium Benzoate of dissolved in boiled water and p-hydroxybenzoate, calcium chloride, lemon, whenever add and add next material again after a material must be mixed thoroughly and be separated by 10-15 minute, the addition of described material (is benchmark with shelled peanut weight): salt 4-5%, benzoic acid or Sodium Benzoate 0.08-0.1, p-hydroxybenzoate 0.01-0.03, calcium chloride 0.06-0.08, citric acid 0.08-0.1;

(5) shelled peanut that (4) step is obtained is divided in the packaging bag of boiling transparent vacuum, and is placed in the vacuum packing machine, keeps vacuum 10 ^-3MmHg at 90-98 ℃ of following sterilization 40-50 minute, can obtain to have the crisp shelled peanut of almond flavor.

2. in accordance with the method for claim 1, the Normal juice that it is characterized in that the described fennel seeds of step (3), dried orange peel, galangal is that 2-5% fennel seeds, 1-3% dried orange peel, 1-3% galangal, 100-200% water (being benchmark with shelled peanut weight all) are put into container, under 90-98 ℃, boiled 2-2.5 hour, and promptly obtained having the Normal juice of almond flavor after filtration.

3. in accordance with the method for claim 1, it is characterized in that step (3) can also add the almond flavour of the 0.05-0.1% of shelled peanut weight.

4. in accordance with the method for claim 1, it is characterized in that described high-quality peanut rice, must be that particle is neat, and free from admixture does not have and goes rotten.

5. in accordance with the method for claim 1, it is characterized in that described salt is salt compounded of iodine.

6. in accordance with the method for claim 1, it is characterized in that the described p-hydroxybenzoate of step (4) comprises ethyl-para-hydroxybenzoate, P-hydroxybenzoic acid third fat, butyl p-hydroxybenzoate.

7. in accordance with the method for claim 1, it is characterized in that the described p-hydroxybenzoate of step (4) is an ethyl p-hydroxybenzoate.