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Processing method of peanuts with shells

A processing method and technology of peanuts, applied in application, food preparation, food science, etc., can solve the problems of uneven taste and short shelf life, and achieve the effect of consistent taste, long shelf life and simple operation

Inactive Publication Date: 2010-12-15
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, the shelled peanuts that have appeared on the market have uneven taste and short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Clean the unshelled peanuts to be processed with a fruit washing machine to remove the soil and dirt on the surface; put the above-mentioned cleaned unshelled peanuts into the press hole of the punching machine, so that the surface of the unshelled peanuts is evenly covered with Small hole: Weigh 4kg of garlic, 0.6kg of ginger, put it into 1000kg of water, boil it for 30-35 minutes, then add 0.4kg of monosodium glutamate, 4kg of salt, 0.1kg of cyclamate, and 0.05kg of AK sugar, and stir well to get the soup liquid Standby; pour the above-mentioned soup liquid into a vacuum kettle, add tertiary butyl hydroquinone according to 0.02% of the total weight of the soup liquid, and then put the shelled peanuts after the above-mentioned pressure holes into the vacuum kettle to taste, and the vacuum The temperature is -0.08~0.09MPa, and the time is 35~40 minutes; put the above-mentioned flavored shelled peanuts into the dryer for drying, the drying temperature is 85~95°C, and the ...

Embodiment 2

[0019] Clean the unshelled peanuts to be processed with a fruit washing machine to remove the soil and dirt on the surface; put the above-mentioned cleaned unshelled peanuts into the press hole of the punching machine, so that the surface of the unshelled peanuts is evenly covered with Small hole; Weigh 4.5kg of garlic, 0.8kg of ginger, put into 1000kg of water, boil for 30-35 minutes, then add 0.5kg of monosodium glutamate, 5kg of salt, 0.15kg of cyclamate, 0.075kg of AK sugar, stir well and filter to get soup The material liquid is set aside; the above-mentioned soup material liquid is poured into a vacuum kettle, and 0.02% of the total weight of the soup material liquid is added with tertiary butyl hydroquinone, and then the shelled peanuts after the above-mentioned pressure holes are put into a vacuum kettle to taste, The vacuum degree is -0.08~0.09MPa, and the time is 35~40 minutes; put the above-mentioned flavored shelled peanuts into the dryer for drying, the drying temp...

Embodiment 3

[0021] Clean the unshelled peanuts to be processed with a fruit washing machine to remove the soil and dirt on the surface; put the above-mentioned cleaned unshelled peanuts into the press hole of the punching machine, so that the surface of the unshelled peanuts is evenly covered with Small hole; Weigh 5kg of garlic, 1kg of ginger, put it into 1000kg of water and boil for 30-35 minutes, then add 0.6kg of monosodium glutamate, 6kg of salt, 0.2kg of cyclamate, and 0.1kg of AK sugar. Pour the above-mentioned soup liquid into the vacuum kettle, add tertiary butyl hydroquinone according to 0.02% of the total weight of the soup liquid, and then put the shelled peanuts after the above-mentioned pressure holes into the vacuum kettle to taste, and the vacuum degree -0.08~0.09MPa, the time is 35~40 minutes; put the above-mentioned flavored shelled peanuts into the dryer for drying, the drying temperature is 85~95℃, and the drying time is 20~24 hours; after the above drying Put the unsh...

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PUM

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Abstract

The invention relates to a processing method of peanuts with shells, which is characterized in that peanuts with shells are used as raw materials, garlic, ginger, aginomoto, table salt, sodium cyclamate, AK (Acesulfame-K) sugar, and water are used as auxiliary materials to form ingredients, and the processing method comprises the steps of: washing, punching, flavoring, drying, baking, cooling and packaging. since a punch press is used for punching on the peanuts with the shells before flavoring, a vacuum kettle is used for vacuum flavoring and antioxidant is added in the processing process, the invention ensures that the made peanuts with the shells has consistent taste, long quality guarantee period, strong fragrant and crisp flavor and favorable mouthfeel while preserving the nutrients of the peanuts. The invention has reasonable and practical processing method, simple operation and good effect and is beneficial to wide popularization.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of shelled peanuts. 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. Peanuts are endowed with an attractive fragrance after being properly processed, and they are cheap, high-quality, and convenient to eat. This is the reason why peanut products are s...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 宋宗庆陈先保
Owner CHACHA FOOD CO LTD
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