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Processing method of peanuts

A processing method and technology of peanuts, applied in application, food preparation, food science, etc., can solve problems such as limited shelf life, unevenness, and unreachable crispness

Inactive Publication Date: 2012-05-16
唐家碧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no special processing method for making peanut kernels delicious and crispy. In the current traditional peanut baking process, the baking time is only about 27 hours, so the crispness is not only unattainable but also uneven. And the shelf life is quite limited

Method used

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Embodiment Construction

[0011] The present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0012] A method for processing peanuts, characterized in that it comprises the following steps: soaking: adding the same amount of water as the peanuts to the pond to soak the peanuts; cooking: putting the soaked peanuts into a pot, adding licorice and salt After boiling in boiling water, start the pot; stir the laterite mud: add the same proportion of flour to the same proportion of natural red clay, inject an appropriate amount of water and stir evenly to form the laterite mud, and then adhere the mixed laterite mud to the surface of the peanuts; initial drying: Dry the peanuts adhered to the laterite mud at 40°C until the moisture on the surface of the peanuts is not sticky to the hands; bake: dry the peanuts with the red clay mud attached to them at 70°C for 170 hours, To make the peanut kernels crispy, take them out and weigh and pack them...

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Abstract

The invention provides a processing method of peanuts. The method comprises the following steps of: soaking: adding clean water of which the amount is equivalent to peanuts into a pool for soaking peanuts; cooking: putting the soaked peanuts in a pot, adding liquorice and salt, boiling with water and taking the peanuts out of the pot after well boiling; laterite mud mixing: mixing wheat flour and natural laterite in equivalent proportion, pouring a proper amount of water, stirring evenly to obtain laterite mud, and coating the peanuts with the laterite mud which is stirred evenly; primary drying: drying the peanuts coated with the laterite mud at 40 DEG C until the surfaces of the peanuts do not stick hands; roasting to be crisp: roasting the dried peanuts which are coated with laterite mud and do not stick hands at 70 DEG C for 170 hours, so that peanut kernels are crisp. The peanuts processed by the processing method have unique favor and sweet and salty tastes, and sweet taste follows behind sweet and salty tastes.

Description

technical field [0001] The invention relates to a method for roasting peanuts with laterite mud, in particular to a peanut processing method that can be tasted in peanut kernels to make them sweet and salty, sweet and salty, sweet and crispy, and belongs to food processing technology field. Background technique [0002] Traditionally, peanuts are processed by cooking and drying as simple manufacturing procedures. Therefore, the peanut kernels only maintain the original flavor at most, which cannot satisfy the taste of the eaters. In addition to the processing procedure, the most important thing is the baking operation. If the baking operation is not proper, the crispness will be insufficient or the situation will be blackened. On the premise of not shelling, the process of flavoring peanut kernels must be achieved through penetration. At present, there is no special processing method for making peanut kernels delicious and crispy. In the current traditional peanut baking p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 唐家碧
Owner 唐家碧
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