CN1765230A - Method for producing salty crisp peanuts - Google Patents
Method for producing salty crisp peanuts Download PDFInfo
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- CN1765230A CN1765230A CNA2005100324444A CN200510032444A CN1765230A CN 1765230 A CN1765230 A CN 1765230A CN A2005100324444 A CNA2005100324444 A CN A2005100324444A CN 200510032444 A CN200510032444 A CN 200510032444A CN 1765230 A CN1765230 A CN 1765230A
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Abstract
The invention discloses a method for producing salty crisp peanuts, which is prepared from the following constituents (by weight proportion): peanut : table salt : licorice root : aniseed : sweetener : flavoring = 3000 : 20-300 : 0.3-8.0 : 0.5-16 : 0.3-10 : 0.2-6.0. The constituents can also include (by weight ratio) Chinese cinnamon 1.0-8.0, root of balloonflower 0-3.0, aniseed 0-3.5, Chinese prickly ash 0-2.5, Chinese yam 0-1.0 and toasted garlic 0-3.
Description
Technical field
The present invention relates to a kind of production method of salt crisp peanut.
Background technology
CN92109777.8 discloses a kind of production method of salt crisp peanut.It is peanut to be dried after the boiling again be finished product in the salt of 10-15%.This salt crisp peanut has only pure saline taste, is not suitable for the requirement of various tastes.
Summary of the invention
The object of the present invention is to provide a kind of mouthfeel better, integrate fragrant, sweet, salty, crisp, crisp, the production method of the salt crisp peanut of unique flavor.
The present invention includes select materials, clean, bleaching, boiling, baking is characterized in that peanut is tasty in the spices of following prescription and weight ratio:
Peanut: salt: Radix Glycyrrhizae: anise: sweetener: flavouring=3000: 20-300: 0.3-8.0: 0.5-16: 0.3-10: 0.2-6.0.
Can also comprise following component and weight ratio in the above-mentioned prescription:
Cassia bark: 0-8.0, tangerine peel 0-3.0, fennel 0-3.5, Chinese prickly ash 0-2.5, kaempferia galamga 0-1.0, garlic 0-5.
Described sweetener can be asccharin, honey element, stevioside etc.
Described flavouring can be monosodium glutamate, chickens' extract etc.
Tasty method can boiled the spices bag that adds said ratio in the water of peanut in the boiling peanut to be heated to boiling and boiling 1-8 minute tasty;
Also can be prepared into soak earlier soaks tasty;
The preparation method of soak pulverizes the spices of above proportioning earlier, adds the 200-800 kg of water and boils 8-15 minute, obtains dope, and thin up 3-10 doubly joins fermentation vat with the peanut gradation after the boiling and soaked 1-10 minute in fermentation vat.
With the salt crisp peanut that this method is made, it is fragrant, sweet, salty, crisp, crisp that product integrates, unique flavor,
The people has been eaten also to be wanted to eat.
The specific embodiment
Embodiment 1: salt crisp peanut
(1) selects materials: select for use not have and go mouldy, no bud, do not have really 3000 kilograms of the dry peanuts of mashed shell;
(2) clean: the bleaching powder of water and 1-2% cleans, bleaches in service sink, and other adds a small amount of alum sinks at the bottom of the pond dirt, peanut is pulled out standby;
(3) boiling: the gradation water was heated to boiling also boiling 1-8 minute;
(4) be soaked into taste substance with following prescription and weight preparation: 130 kilograms of salt, 4 kilograms in Radix Glycyrrhizae, anistree 15 kilograms, 0.5 kilogram of tangerine peel, 5 kilograms of monosodium glutamates, 1.5 kilograms in asccharin;
(5) above pulverizing material is added the 200-800 kg of water and boiled 10 minutes, it is standby to obtain dope;
(6) the peanut gradation after the boiling is joined in the above-mentioned dope thin up 3-10 spices fermentation vat doubly and soaked 1-10 minute;
(7) baking:, be finished product 70-100 ℃ of baking 18-40 hour.
Embodiment 2: boiled and dried salted groundnut in shell
As different from Example 1, adopt 3000 kilograms of bright wet peanuts (or dry peanut water saturates);
Clean by above method, the spices of prescription and weight ratio below adding in the boiling peanut wraps into flavor.
250 kilograms of salt, 2 kilograms in Radix Glycyrrhizae, anistree 7 kilograms, 1.5 kilograms on cassia bark, 2.5 kilograms of tangerine peels, 2.5 kilograms of monosodium glutamates, 2.5 kilograms in asccharin; 3.0 kilograms in garlic.
Embodiment 3: salt crisp peanut
As different from Example 1, be equipped with into taste substance: 180 kilograms of salt, 5 kilograms in Radix Glycyrrhizae, anistree 2.5 kilograms, 3.5 kilograms of tangerine peels, 5.5 kilograms on cassia bark, 2.5 kilograms of monosodium glutamates, 2.0 kilograms in asccharin with following prescription and weight.
Embodiment 4: boiled and dried salted groundnut in shell
As different from Example 2, be equipped with into taste substance with following prescription and weight: tasty is to select following prescription and weight ratio for use: 300 kilograms of salt, 6 kilograms in Radix Glycyrrhizae, anistree 3.5 kilograms, 1.0 kilograms of kaempferia galamgas, 4.0 kilograms of monosodium glutamates, 4.0 kilograms in asccharin.
Claims (6)
1. the production method of a salt crisp peanut, comprise select materials, clean, bleaching, boiling, baking is characterized in that in the spices of peanut by following prescription and weight ratio tasty: peanut: salt: Radix Glycyrrhizae: anise: sweetener: flavouring=3000: 20-300: 0.3-8.0: 0.5-16: 0.3-10: 0.2-6.0.
2. method according to claim 1 is characterized in that also comprising in the prescription following component and weight ratio: cassia bark: 0-8.0, tangerine peel 0-3.0, fennel 0-3.5, Chinese prickly ash 0-2.5, kaempferia galamga 0-1.0, garlic 0-3.
3. method according to claim 1 is characterized in that described sweetener can be asccharin, honey element, stevioside etc.
4. method according to claim 1 is characterized in that described flavouring can be monosodium glutamate, chickens' extract etc.
5. method according to claim 1 and 2, it is tasty to it is characterized in that tasty method is that the spices bag that adds said ratio when the boiling peanut in water is heated to boiling and boiling 1-8 minute.
6. method according to claim 1 and 2, it is characterized in that tasty method is earlier the spices of above proportioning to be pulverized, adding the 200-800 kg of water boiled 8-15 minute, it is standby to obtain dope, in fermentation vat, with above dope thin up 3-10 doubly, the peanut gradation after the boiling is joined fermentation vat soaked 1-10 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100324444A CN1765230A (en) | 2005-11-28 | 2005-11-28 | Method for producing salty crisp peanuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100324444A CN1765230A (en) | 2005-11-28 | 2005-11-28 | Method for producing salty crisp peanuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1765230A true CN1765230A (en) | 2006-05-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100324444A Pending CN1765230A (en) | 2005-11-28 | 2005-11-28 | Method for producing salty crisp peanuts |
Country Status (1)
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| CN (1) | CN1765230A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119740A (en) * | 2010-12-27 | 2011-07-13 | 陈慧婷 | Prescription of rhizoma kaempferiae-peanut milk for remitting intestines and stomach function disorder and preparation method thereof |
| CN102132910A (en) * | 2011-03-01 | 2011-07-27 | 安徽真心食品有限公司 | Fried vegetable flavor peanut and processing method thereof |
| CN102326800A (en) * | 2011-05-25 | 2012-01-25 | 郭欣 | Method for manufacturing shelled peanuts with stewed meat flavor |
| CN102429264A (en) * | 2011-11-01 | 2012-05-02 | 湖南亚林食品有限公司 | Method for making dried salted peanut |
| CN102599565A (en) * | 2012-03-29 | 2012-07-25 | 常熟市珍门麦芽糖厂 | Peanut processing method |
| CN104068424A (en) * | 2014-07-01 | 2014-10-01 | 李波 | Braised goose peanuts and production method thereof |
| CN104187440A (en) * | 2014-07-04 | 2014-12-10 | 唐世界 | Celery-flavor peanut and preparation method thereof |
| CN104939163A (en) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | Preparation method of natural dried peanuts |
| CN105410826A (en) * | 2016-01-10 | 2016-03-23 | 黄庆梅 | Making method of health-maintenance roast salted peanuts with shells |
-
2005
- 2005-11-28 CN CNA2005100324444A patent/CN1765230A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102119740A (en) * | 2010-12-27 | 2011-07-13 | 陈慧婷 | Prescription of rhizoma kaempferiae-peanut milk for remitting intestines and stomach function disorder and preparation method thereof |
| CN102132910A (en) * | 2011-03-01 | 2011-07-27 | 安徽真心食品有限公司 | Fried vegetable flavor peanut and processing method thereof |
| CN102132910B (en) * | 2011-03-01 | 2013-01-23 | 安徽真心食品有限公司 | Fried vegetable flavor peanut and processing method thereof |
| CN102326800A (en) * | 2011-05-25 | 2012-01-25 | 郭欣 | Method for manufacturing shelled peanuts with stewed meat flavor |
| CN102429264A (en) * | 2011-11-01 | 2012-05-02 | 湖南亚林食品有限公司 | Method for making dried salted peanut |
| CN102599565A (en) * | 2012-03-29 | 2012-07-25 | 常熟市珍门麦芽糖厂 | Peanut processing method |
| CN102599565B (en) * | 2012-03-29 | 2013-05-08 | 常熟市珍门麦芽糖厂 | Peanut processing method |
| CN104068424A (en) * | 2014-07-01 | 2014-10-01 | 李波 | Braised goose peanuts and production method thereof |
| CN104068424B (en) * | 2014-07-01 | 2016-03-30 | 李波 | Goose decorated fire is raw and preparation method thereof |
| CN104187440A (en) * | 2014-07-04 | 2014-12-10 | 唐世界 | Celery-flavor peanut and preparation method thereof |
| CN104939163A (en) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | Preparation method of natural dried peanuts |
| CN105410826A (en) * | 2016-01-10 | 2016-03-23 | 黄庆梅 | Making method of health-maintenance roast salted peanuts with shells |
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