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Pignut and method of processing the same

A processing method and technology of peanuts, applied in application, food preparation, food science, etc., can solve the problems of short shelf life and single taste, and achieve long shelf life, good effect, and widespread promotion

Active Publication Date: 2007-10-31
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, the peanuts that have appeared on the market have a single taste and a short shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The peanuts that need to be processed are manually selected by a selection machine, and the peanut raw materials are screened according to the product standards to remove various impurities, moldy grains, germinated grains, and imperfect grains, and select the ones that meet the requirements with uniform particle size Peanuts; put the peanuts into the slightly boiling water with a temperature of 98-100°C for 6-18 minutes; put the blanched peanuts into the clothes remover, and leave them for no more than 20 minutes. Remove the coat, and then pick out the uncoated peanuts and peanut coats; add tert-butyl hydroquinone to water, configure it in a weight ratio of 1:2, heat it to dissolve it completely, and obtain tert-butyl hydroquinone Diphenol solution, keep warm at 60°C for later use; pour the peeled peanuts into the blender, then pour the tert-butylhydroquinone solution and stir evenly, and mix the tert-butylhydroquinone solution evenly The peanuts are poured into a cont...

Embodiment 2

[0026] The peanuts that need to be processed are manually selected by a selection machine, and the peanut raw materials are screened according to the product standards to remove various impurities, moldy grains, germinated grains, and imperfect grains, and select the ones that meet the requirements with uniform particle size Peanuts; put the peanuts into the slightly boiling water with a temperature of 98-100°C for 6-18 minutes; put the blanched peanuts into the clothes remover, and leave them for no more than 20 minutes. Remove the coat, and then pick out the uncoated peanuts and peanut coats; add tert-butyl hydroquinone to water, configure it in a weight ratio of 1:2, heat it to dissolve it completely, and obtain tert-butyl hydroquinone Diphenol solution, keep warm at 60°C for later use; pour the peeled peanuts into the blender, then pour the tert-butylhydroquinone solution and stir evenly, and mix the tert-butylhydroquinone solution evenly The peanuts are poured into a cont...

Embodiment 3

[0028] The peanuts that need to be processed are manually selected by a selection machine, and the peanut raw materials are screened according to the product standards to remove various impurities, moldy grains, germinated grains, and imperfect grains, and select the ones that meet the requirements with uniform particle size Peanuts; put the peanuts into the slightly boiling water with a temperature of 98-100°C for 6-18 minutes; put the blanched peanuts into the clothes remover, and leave them for no more than 20 minutes. Remove the coat, and then pick out the uncoated peanuts and peanut coats; add tert-butyl hydroquinone to water, configure it in a weight ratio of 1:2, heat it to dissolve it completely, and obtain tert-butyl hydroquinone Diphenol solution, keep warm at 60°C for later use; pour the peeled peanuts into the blender, then pour the tert-butylhydroquinone solution and stir evenly, and mix the tert-butylhydroquinone solution evenly The peanuts are poured into a cont...

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PUM

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Abstract

The invention relates to a peanut food and its processing method, wherein the food is prepared from peanut, table salt, gourmet powder, sweeting agent and AK sugar through steps of refining, blanching,dedressing, pickling, frying, stirring and cooling down.

Description

technical field [0001] The present invention relates to a kind of food and food processing method, specifically a kind of peanut and its processing method. technical background [0002] Peanuts are rich in nutrients and comprehensive, containing fat, amino acids, lecithin, starch, vitamins and various trace elements, etc., of which the fat content is about 50%, the protein content is 25-30%, and it is easily absorbed by the human body. It has "vegetable meat" , "Green Milk" said. The fat-soluble vitamin E contained in peanuts is closely related to fertility and longevity, and the vitamin K contained in peanuts can protect blood vessel walls and stop bleeding. Inorganic salts in peanut kernels account for about 3%, of which potassium and phosphorus are the highest, followed by elements such as sulfur, calcium and iron. [0003] Peanuts also have high medicinal value. Peanuts are rich in unsaturated fatty acids, accounting for more than 75% of the total fat, of which the co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/22A23L1/01A23L25/00A23L5/10A23L27/00
Inventor 陈先保
Owner CHACHA FOOD CO LTD
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