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Method for processing spicy salt and bamboo charcoal peanuts

A technology of peanuts and bamboo charcoal, applied in the fields of application, food preparation, food science, etc., can solve problems such as constipation and unsatisfactory taste, and achieve the effect of salt and pepper flavor and strong salt and pepper taste

Inactive Publication Date: 2011-04-06
曾惜 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Recently, a bamboo charcoal peanut from Taiwan entered the mainland, but the taste is not ideal, and it is easy to cause constipation

Method used

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  • Method for processing spicy salt and bamboo charcoal peanuts
  • Method for processing spicy salt and bamboo charcoal peanuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Prepare materials

[0014] Preparation of seasoning liquid: Put 1-3Kg of maltose into a pot to heat, add 1-3Kg of white sugar and heat to dissolve, then stop heating, add three Nye and star anise extracts and appropriate amount of monosodium glutamate, add baking powder after cooling and set aside.

[0015] Prepare mixed powder: mix 4-8Kg of flour, 2-4Kg of glutinous rice flour, 2-8Kg of bamboo charcoal powder, and 2-8Kg of chitosan evenly for later use.

[0016] Take 10Kg of the screened raw peanuts in the sugar coating machine, add half of the seasoning liquid evenly in batches on the surface of the rolling raw peanuts, pour a layer of mixed powder, then pour a layer of seasoning liquid, and sprinkle another layer Layer the powder mixture until all the powder mixture is sprinkled over the peanuts to get a semi-finished product. Take out the semi-finished product and dry it in the shade for 24-48 hours, put it into the oven, turn it carefully to make it not stick. Af...

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Abstract

The invention discloses a method for processing spicy salt and bamboo charcoal peanuts. Peanuts, flour, glutinous rice flour, bamboo charcoal powder, chitosan, white granulated sugar, malt syrup, zanthoxylum oil and common salt are used as main raw materials; and sesame oil, alum-free baking powder, ginger extract, star anise extract and monosodium glutamate are used as auxiliary materials. The process flow is shown in an attached drawing. The product of the method has the characteristics that: the spicy salt and bamboo charcoal peanuts containing the bamboo charcoal have rich taste of spiced salt, and are salty, sweet, crisp, brittle and delicious.

Description

1. Technical field [0001] The invention belongs to a processing method of snacks, in particular to a processing method of bamboo charcoal peanuts added with bamboo charcoal and Zanthoxylum bungeanum. 2. Background technology [0002] Fish skin peanuts are one of the traditional snack foods that are loved by people. For people's health, bamboo activated carbon (hereinafter referred to as bamboo charcoal) gradually enters the food industry, such as bamboo charcoal noodles, bamboo charcoal steamed buns, etc. Bamboo charcoal as an environmental guard has gradually been recognized by people, but bamboo charcoal is rarely known as a guard in the human body. When people eat food, they will inevitably eat residual pesticides, preservatives and food additives, as well as dissolved substances in packaging containers. Unfavorable to health (may cause endocrine disorders), if you often eat some bamboo charcoal, those residual pesticides, preservatives and food additives, and dissolved ...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 曾惜刘必衍
Owner 曾惜
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