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Processing method of primary-taste fresh peanut

A processing method and technology of peanuts, applied in application, food preparation, food science, etc., can solve problems such as easy to produce peculiar smell, affect health, and short shelf life

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 soak their dried fruit (or peanuts) in water, and then cook and process them. They do not have a strong and fresh peanut taste, have a short shelf life, and are prone to odor, which affects people's health.

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 and put them into boiling water, add 2.5 kg of salt, 2 kg of green onions, 1 kg of ginger, 0.5 kg of peppercorns and fennel, and cook for 10-15 minutes. , drying the drained peanuts to make the dried peanuts contain 10%-30% water, so as to produce different tastes and flavors.

[0009] Take 100 kg of fresh fruits and put them into boiling water, add 3.5 kg of salt, 1.5 kg of green onions, 1.5 kg of ginger, 1 kg of Chinese prickly ash and fennel, and cook for 10-15 minutes. , drying the drained peanuts to make the dried peanuts contain 10%-30% water, so as to produce different tastes and flavors.

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PUM

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Abstract

The present invention discloses a processing method of original fresh peanuts, comprising taking selected fresh peanuts as raw materials, putting into the boiled water, adding salt, scallions, gingers, peppers and fennels in water just fully immersing the fresh peanuts, cooking for 10-15minutes, taking out the fresh peanuts, draining, roasting the drained fresh peanuts to make he peanuts contain 10-30% of water so as to prepare peanuts with different tastes and flavors, 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 original 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 peanuts currently sold in the market are soaked in water for their dried fruit (or peanuts), and then steamed and processed. They do not have a strong and fresh peanut taste, have a short shelf life, are prone to peculiar smell, and affect people's health. Invention content: [0003] The purpose of the present invention is to provide a processing method of fresh fresh fruit, which can preserve the flavor of fresh fresh fruit for a long time, with a shelf life of up to 12 months and no peculiar smell. [0004] The object of the present invention is achieved in the following way: a processing method of original fresh fresh fruit, using the fresh f...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/22A23L25/00A23L27/00
Inventor 戴民戴建伟
Owner 戴民
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