CN1192868A - Technology for making golden fried peanut - Google Patents
Technology for making golden fried peanut Download PDFInfo
- Publication number
- CN1192868A CN1192868A CN97105719A CN97105719A CN1192868A CN 1192868 A CN1192868 A CN 1192868A CN 97105719 A CN97105719 A CN 97105719A CN 97105719 A CN97105719 A CN 97105719A CN 1192868 A CN1192868 A CN 1192868A
- Authority
- CN
- China
- Prior art keywords
- fried
- technology
- raw material
- peanut
- shelled peanut
- 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
Links
Images
Abstract
The present invention relates to an improvement on processing technique of deep-fried peanut kernels. Its main technological process includes the following steps: soaking raw material, peeling, boiling peeled peanut kernels in boiling pot, steaming at high-temp. and high-pressure in steamer, deep-frying by edible oil in fryer, drying by dripping, mixing them with salt, cooling, packing and putting in storage. Said invented process is scientific and reasonable, and said invented product is savoury, sweet-smelling, crisp, and possesses unique taste and golden-yellow colour.
Description
The present invention relates to a kind of improvement of fried shelled peanut process technology
At present, the fried shelled peanut that we produced mainly is to be raw material with the shelled peanut, after soaking decortication, directly carries out fried processing.The fried shelled peanut that this method is produced, fat content is too high, and flavor is greasy, easily returns and gives birth to flavor, and the shelf-life is short, should not store, and appearance luster is light.
Purpose of the present invention just is to provide a kind of long shelf-life, features good taste, the novel fried shelled peanut process technology of golden yellow color.
The present invention is achieved in that at first shelled peanut is carried out the selected removal of impurities of classification, soaks decortication then, shelled peanut after the decortication is chosen, decontamination is put into saucepan again and is boiled material, is added with soft white sugar in the saucepan, well-done raw material, palletize, put into steamer and steam material under HTHP, the shelled peanut that steaming is good is put into oil cauldron and is carried out fried, carry out drench oil at last, and stir with salt; After the cooling selection, the packing warehouse-in.
The present invention compares with existing process technology, has thoroughly changed traditional processing technology, has changed the constituent structure of product, overcome the problems such as shelf-life weak point that fried shelled peanut exists, had golden yellow color, special taste, fragrant, sweet, crisp, crisp, good to eat, fat content is low, is suitable for characteristics such as storage.
Accompanying drawing 1 is the technology for making golden fried peanut process chart
Embodiment:
The contrast accompanying drawing is explained in detail the present invention below.
At first, the specification raw material that classification is selected is by hopper, and elevator is sent into and soaked pot, and raw material with hot-water soak 3-5 minute of 80-100 ℃, is sent into the peeling machine decortication through a minute strip thereafter in soaking pot.Raw material after the decortication is sent into the discharging conveying picker, through manually selecting meticulously, after removing impurity and defective work, send in the saucepan, add heat boiling back of water in the saucepan and add the soft white sugar of 20-40%, adding raw material then boiled in 90-100 ℃ temperature 30-50 minute, after pulling out, raw material is installed every dish 8-12kg with pallet, putting into steamer steamed 10-20 minute under HTHP, taking-up cools completely and carries out friedly, adds edible oil 250-300kg in oil cauldron, is heated to 130-150 ℃, the raw material that cools completely is added explode system by the weight of every pot of 30-50kg, explode taking-up after 8-12 minute.Raw material after fried adds salt and stirs behind drench oil machine drench oil; Raw material after the stirring imports the guipure cooling into, sorts out defective products, through the certified products pack of selection, and metering, deoxidation, vacuum-pumping and sealing, vanning warehouse-in at last.
Claims (1)
1, a kind of technology for making golden fried peanut comprises the immersion decortication, shelled peanut after it is characterized in that peeling adds candy material in saucepan, thereafter, put into steamer and under high temperature, high pressure, steam material, at last, be put in and carry out in the oil cauldron friedly with edible oil, the shelled peanut after fried stirs with salt behind drench oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97105719A CN1192868A (en) | 1997-03-06 | 1997-03-06 | Technology for making golden fried peanut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97105719A CN1192868A (en) | 1997-03-06 | 1997-03-06 | Technology for making golden fried peanut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1192868A true CN1192868A (en) | 1998-09-16 |
Family
ID=5168028
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97105719A Pending CN1192868A (en) | 1997-03-06 | 1997-03-06 | Technology for making golden fried peanut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1192868A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061874B (en) * | 2006-04-28 | 2010-04-21 | 陈先保 | Peanut and method of processing the same |
| CN101133874B (en) * | 2007-10-18 | 2011-02-23 | 刘铁 | Peanut food product and manufacturing method thereof |
| CN102144790B (en) * | 2010-02-04 | 2013-01-16 | 安徽真心食品有限公司 | Radix puerariae peanut and preparation method thereof |
| CN103284232A (en) * | 2012-02-28 | 2013-09-11 | 巢湖市天华园林有限公司 | Manufacturing method of fried peanuts |
| CN103504375A (en) * | 2013-09-30 | 2014-01-15 | 无棣县华龙食品有限公司 | Peanut processing technology |
| CN104187883A (en) * | 2014-07-22 | 2014-12-10 | 泗水慧丰花生食品有限公司 | A peanut can |
| CN106509788A (en) * | 2015-09-09 | 2017-03-22 | 陆超 | Method for processing crispy fried peanuts |
-
1997
- 1997-03-06 CN CN97105719A patent/CN1192868A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061874B (en) * | 2006-04-28 | 2010-04-21 | 陈先保 | Peanut and method of processing the same |
| CN101133874B (en) * | 2007-10-18 | 2011-02-23 | 刘铁 | Peanut food product and manufacturing method thereof |
| CN102144790B (en) * | 2010-02-04 | 2013-01-16 | 安徽真心食品有限公司 | Radix puerariae peanut and preparation method thereof |
| CN103284232A (en) * | 2012-02-28 | 2013-09-11 | 巢湖市天华园林有限公司 | Manufacturing method of fried peanuts |
| CN103504375A (en) * | 2013-09-30 | 2014-01-15 | 无棣县华龙食品有限公司 | Peanut processing technology |
| CN104187883A (en) * | 2014-07-22 | 2014-12-10 | 泗水慧丰花生食品有限公司 | A peanut can |
| CN106509788A (en) * | 2015-09-09 | 2017-03-22 | 陆超 | Method for processing crispy fried peanuts |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101703282A (en) | Method for producing dried salted peanuts | |
| CN101352222A (en) | Sweet potato health-care vermicelli | |
| JP2009296890A (en) | Method for producing vegetable paste | |
| CN1192868A (en) | Technology for making golden fried peanut | |
| CN102038065A (en) | Processing technology for sticky rice crispy candy | |
| CN100358439C (en) | Deep processing method for producing serial oyster products | |
| CN101077158A (en) | Process for preparing beer beans | |
| CN100393234C (en) | Canned eight-treasure rice pudding production method | |
| CN103169037A (en) | Making method of merry potato crisps | |
| CN101720839A (en) | Microbial-dipping waxy corn and method for processing puffed corn food | |
| CN1069397A (en) | The preparation method of a kind of multi-flavor sunflower seeds, melon seeds benevolence | |
| CN102986804B (en) | Colorful fruit and vegetable poria clamping cake and preparation method thereof | |
| CN109846019A (en) | A kind of modularization chafing dish bottom flavorings | |
| CN110122832A (en) | A kind of turkey pungent shelled peanut and preparation method thereof | |
| CN1077602A (en) | The preparation method of instant rice gruel with special flavour | |
| CN110122833A (en) | A kind of spicy shelled peanut and preparation method thereof | |
| KR102304539B1 (en) | Manufacturing method of five colors onion rice | |
| CN1620888A (en) | Fullcream soy bean food and its processing method and uses | |
| CN1186620A (en) | Fragrant and crisp instant food | |
| CN1099244C (en) | Nutritive bamboo powder | |
| CN112544733A (en) | Seasoning vegetable-mixing onion oil | |
| CN111700256A (en) | Spicy peanut and preparation method thereof | |
| CN1066763A (en) | The technological method for processing of rapid cooked bean | |
| CN111700255A (en) | Turkey spicy peanuts and preparation method thereof | |
| CN110122834A (en) | A kind of spiced salt taste shelled peanut and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |