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Processing method of baked fresh peanut

A processing method and technology of peanuts, which are applied in the field of roasted fresh flowers and fruits, can solve the problems of no peanut taste and strong fragrance, etc.

Inactive Publication Date: 2009-04-29
戴民
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The peanuts currently on the market are roasted as dried fruit (or peanuts), which does not have a strong and fresh peanut taste, and the fragrance is not strong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0007] The present invention will be further described below in combination with specific embodiments.

[0008] Take 100 kg of flowers and fruits, dry the flowers and fruits for more than 8 hours, take 2.5 kg of salt, 2 kg of green onions, 1 kg of ginger, 0.5 kg of pepper and fennel, and fry for more than 1 hour, put the flowers and fruits into the frying It is advisable to use the freshly dried peanuts in the water, pick up and drain after soaking for more than half an hour, and roast the drained peanuts.

[0009] Take 100 kg of flowers and fruits, dry the flowers and fruits for more than 8 hours, take 3.5 kg, 1.5 kg of salt, 1.5 kg of ginger, 1 kg of pepper and fennel, and fry for more than 1 hour, put the flowers and fruits into the frying pan In water, it is better to use the freshly dried peanuts. After soaking for more than half an hour, pick up and drain, and roast the drained peanuts.

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PUM

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Abstract

The present invention discloses a processing method of toasted fresh peanuts, comprising selecting fresh peanuts planted without pollution as raw material, airing the fresh peanuts for over 8h, putting into water cooked with salt, scallions, gingers, peppers and fennels for over 1h, wherein the water just fully immerses the fresh peanuts, taking out the peanuts after immersing for half an hour, draining, and roasting the drained fresh peanuts, wherein the salt accounts for 2-5% of the peanuts, the scallions accounts for 1-2% of the peanuts; the gingers accounts for 1-2% of the peanuts; and the peppers and the fennels account for 0.1-1% of the peanuts. The processing method can maintain the fresh taste of the fresh peanuts having aromatic flavour for a long time and meets people's requirements to tastes of the peanuts.

Description

Technical field: [0001] The invention relates to a processing method of fresh peanuts, in particular to a processing method of roasted fresh flowers and fruits. Background technique: [0002] With the continuous improvement of living standards, fresh peanuts are favored by people for their rich nutrition and delicious flavor. The dried peanuts (or peanuts) currently sold in the market are roasted, which does not have a strong and fresh peanut taste, and the fragrance is not strong. Invention content: [0003] The purpose of the present invention is to provide a processing method of roasted fresh fresh fruit, which can maintain the unique flavor of fresh fresh fruit for a long time, and the shelf life can be as long as more than 12 months, and the fragrance is strong. [0004] The object of the present invention is achieved in the following way: a processing method of roasting fresh flowers and fruits, using fresh and green planted fresh fruits and fruits after screening a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/01A23L1/22A23L25/00A23L5/10A23L27/00
Inventor 戴民戴建伟
Owner 戴民
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