CN1216228A

CN1216228A - Peanut kernel as wine dish and its making process

Info

Publication number: CN1216228A
Application number: CN97120000A
Authority: CN
Inventors: 张占永
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-11-03
Filing date: 1997-11-03
Publication date: 1999-05-12

Abstract

The present invention is one kind of food. The food is produced with peanut kernel as main material and pure cumin powder, gourment powder, salt, chili powder and edible oil as supplementary material and through the selection, coat elimination, stoving, frying and stirring. As one wine dish, the food is brownish yellow, crisp and rich in nutrients.

Description

Peanut kernel as wine dish and preparation method thereof

The invention belongs to field of food, relating in particular to the shelled peanut is a kind of instant food of main raw material(s) and preparation method thereof.

Shelled peanut is that a kind of protein content is higher and contain the food of the nutrition such as amino acid, vitamin of multiple human body needs.Also be people in daily life, especially enjoy a lot when going with rice or bread and be one of indispensable tame food drinking.The various shelled peanut food styles that with the shelled peanut are the primary raw material making in the market are a lot, taste is different, but these shelled peanut making food technologies are simple, processing is coarse, taste is dull especially on the make, the residual beans that red suitcase is wrapped up in are difficult for finding and can not effectively reject, seriously influenced the quality of shelled peanut food.

Purpose of the present invention just provides a kind of peanut kernel as wine dish of making meticulous delicious flavour, instant and preparation method thereof.

The used batching of peanut kernel as wine dish of the present invention mainly comprises:

Shelled peanut, edible oil, edible salt, monosodium glutamate, chilli powder and cumin powder.

The proportioning of its various material is a shelled peanut 50, cumin powder 0.1-15, monosodium glutamate 0.2-8, edible salt 0.2-8, edible oil 0.2-5, chilli powder 0.2-5.

Used edible oil is ripe peanut oil or other stand oil that can directly eat during batching.

The concrete technology of preparation peanut kernel as wine dish of the present invention is:

1 selects shelled peanut, rejects sick, residual beans;

The 2 red skins of removing shelled peanut get peanut bean, once select again;

3 bake peanut bean;

4 add edible oil stirring or fried with stand oil;

5 by formula rate with the auxiliary material that edible salt, monosodium glutamate, chilli powder and cumin powder mix up, added in the peanut bean behind the oil and stirred;

The pack of 6 usefulness vacuum packing machines is sealed.

Compare with the peanut bean food on the present market with the peanut kernel as wine dish of technology of the present invention preparation and to have: fruit rice is neat, color and luster is pale brown, crisp.And have the delicious taste of the cumin that people like, and nutritious, the time of guaranteeing the quality is stay-in-grade advantage half a year.

Elaborate below in conjunction with the preparation process of example to food and drink shelled peanut disclosed by the invention:

Peanut kernel as wine dish can be adjusted the ratio of cumin powder in the auxiliary material, chilli powder and edible salt according to different region people's taste, provides the raw material ratio of the peanut kernel as wine dish of five kinds of different tastes below: A peanut bean 50 cumin powder 0.1-1 edible salt 5-8 monosodium glutamate 0.2-1

Chilli powder 5 edible oils 3 B peanut beans 50 cumin powders 3 edible salts 4 monosodium glutamates 2

Chilli powder 4 edible oils 4 C peanut beans 50 cumin powder 5-7 edible salt 2-3 monosodium glutamates 5

Chilli powder 3 edible oils 2 D peanut beans 50 cumin powders 10 edible salts 1 monosodium glutamate 6

Chilli powder 1-2 edible oil 5 E peanut beans 50 cumin powders 15 edible salt 0.2-1 monosodium glutamates 7

Chilli powder 0.2-1 edible oil 1

Can in auxiliary material, add a certain proportion of zanthoxylum powder again according to taste in addition and regulate taste.Cumin powder used in the present invention is used for the cumin powder of kebob all for what produced by Xinjiang autonomous region, and cumin powder concludes a contract or treaty for people's custom, in fact the toppings that process from strand for the seed of the fennel of resting in peace produced by Xinjiang region; Zanthoxylum powder is the Chinese prickly ash seed of maturation and the powder that skin is pressed into after frying.

Its preparation technology comprises the following steps:

1, the shelled peanut of 50 weight portions is selected bad beans of rejecting and not plump beans;

2, with the red skin on the machinery removal shelled peanut.The bad beans that to remove the peel again in the peanut bean of back are rejected, and are neat to guarantee peanut bean fruit grain;

3, with baking box peanut bean is baked;

4, will pour baking in the peanut bean of taking-up into by the ripe edible oil of the load weighted weight portion of proportioning and stir, and make and evenly dip in full oil colours on each peanut bean.Perhaps take out the peanut bean of baking, cross oil-staining the fried yellowly of peanut bean is got final product;

5, pour edible salt, monosodium glutamate, chilli powder and cumin powder into stir peanut bean by the deployed back of proportioning as auxiliary material or the peanut bean after oil is pulled out excessively in stir;

6, parts by weights is dressed up pouch, vacuum seal.

With the peanut kernel as wine dish with the cumin flavor of the present invention preparation, have that the fruit grain is neat, color and luster is pale brown, crisp The characteristics such as crisp. It can satisfy people's different taste, is one of the food when going with rice or bread of drinking.

Claims

1, a kind of peanut kernel as wine dish is characterized in that it is by the major ingredient shelled peanut with include auxiliary material that cumin powder, monosodium glutamate, edible salt, chilli powder, edible oil form and allocate and form.

2, require described peanut kernel as wine dish as right 1, it is characterized in that the weight proportion of the various compositions of main materials and auxiliary materials is: shelled peanut 50, cumin powder 0.1-15, monosodium glutamate 0.2-8, edible salt 0.2-8, edible oil 0.2-5, chilli powder 0.2-5.

3, peanut kernel as wine dish as claimed in claim 1 or 2 is characterized in that described edible oil is ripe edible oil.

4, the processing technology of peanut kernel as wine dish as claimed in claim 1 comprises the following steps:

(1) selects shelled peanut, reject sick, residual beans;

(2) the red skin of removal shelled peanut gets peanut bean, once selects again;

(3) peanut bean is baked;

(4) add edible oil stirring or fried with stand oil;

(5) by formula rate edible salt, monosodium glutamate, chilli powder and cumin powder are modulated, added in the peanut bean behind the oil and stir;

(6) seal with the vacuum packing machine pack.