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Preparation method for rapidly flavoring peanuts with microwaves in vacuum

A technology of microwave vacuum and peanuts, which is applied in the field of preparation of microwave vacuum quick-tasting peanuts, can solve the problems of loss of peanut nutrients, long drying time, and long time of flavoring, so as to reduce the loss of nutrients, reduce energy consumption and production Cost, the effect of the taste-boosting effect

Inactive Publication Date: 2012-07-11
青岛老三东生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The peanut products made by these methods have the disadvantages of long taste time, serious loss of peanut nutrients, serious browning of peanut fruit, and easy deterioration.
[0003] Xing Jianrong, Xia Qile and others studied the effect of drying process on the quality of shelled salty and crispy Xiaojingsheng peanuts, and compared three drying methods of soaking peanuts and then draining, drying in a vacuum drying oven and drying in a blast drying oven. After sensory evaluation of the product, the product obtained by the normal pressure blast drying process is better, but the drying process is time-consuming, energy-consuming, and the production cost is high, and the production application is greatly restricted; a processing method for boiling peanuts in a Chinese patent ( 02112938.X), under the conditions of a vacuum of 0.06-0.08 MPa, a temperature of 60-75°C, and a time of 35-45 minutes, the peanuts are cooked to taste, and then dried in a high-temperature drying oven. The peanuts produced by this method Fragrant, crisp, crisp, and delicious. Compared with soaking under normal pressure, the time for flavoring is shortened. In the later high-temperature drying process, the drying time is long, and the high temperature reduces the nutritional content of peanuts, and peanuts are easy to crack during processing. etc., reducing the production efficiency of peanut products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] The present invention is used in the processing of spiced roasted peanuts, and its processing method is as follows:

[0010] 1. Screen 10Kg of peanuts of the same grade and rinse them clean.

[0011] 2. Peel 100g of garlic and crush it, put it into a container together with 10g of peppercorns, 10g of star anise, 10g of fennel, 1Kg of salt, etc., add enough water to soak all the peanuts to make a seasoning liquid; then put the rinsed peanuts Pour it into the seasoning liquid, and import it into a microwave vacuum kettle for soaking. The vacuum degree is 0.08MPa, and the temperature is 45°C for 5 minutes.

[0012] 3. After draining the soaked peanuts, bake them at a temperature of 125°C for 1.5 hours to make the product ripe and crispy.

Embodiment 2

[0014] The present invention is used in the processing and making of salty crisp peanuts, and its processing method is as follows:

[0015] 1. Screen 1Kg of peanuts of the same grade and rinse them clean.

[0016] 2. Prepare 10% brine, soak the washed peanut brine in microwave vacuum for 6 minutes, the immersion temperature is 55°C, and the vacuum degree is 0.06MPa.

[0017] 3. Take it out and cook it in a sandwich pot for 10 minutes, then centrifugally dehydrate it at 4000r / min.

[0018] 4. Bake the dehydrated peanuts in far infrared at a temperature of 130°C, a power of 3200W, and a baking time of 2.5 hours, then cool and pack them into finished products.

Embodiment 3

[0020] The present invention is used in the processing and making of butter peanut, and its processing method is as follows:

[0021] 1. Pick 500g of peanuts of the same grade and rinse them clean.

[0022] 2. Mix 4g of cinnamon, 4g of fennel, 2g of saccharin and 10mL of vanilla oil into an appropriate amount of water to prepare a seasoning solution. Immerse the selected peanuts in the seasoning solution under microwave vacuum conditions. The conditions are: the immersion temperature is 35°C, the vacuum It is 0.09MPa, and the immersion time is 3min.

[0023] 3. Pour the delicious peanuts into a frying pan with coarse sand and stir-fry until the peanuts make a "crackling" sound, then grind the skin with your fingers, the skin is easy to fall off, and take off the wok when you taste the aroma of peanuts , Sift, let cool and serve.

[0024] The peanut product prepared by the microwave vacuum fast flavoring method of the present invention has less nutritional loss, uniform textu...

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PUM

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Abstract

The invention discloses a preparation method for rapidly flavoring peanut product with microwaves in vacuum, which belongs to the technical field of snack peanut processing. Peanut kernels are screened, graded, rinsed, put into a microwave vacuum kettle and soaked in soup which is mixture of various condiments, wherein the vacuum degree is 0.01MPa to 0.1MPa, microwaves are regulated, so that the temperature is 25 DEG C to 75 DEG C, and the time is 1 to 20 minutes. The drained peanuts are then dried, cooled and packaged. The peanut product prepared by the method has the characteristics that the peanut is full, crisp and aromatic, is not shrunk, cannot dry the mouth, and the like; and the method shortens the time of flavoring peanuts, enhances the flavoring effect, and reduces energy consumption and the production cost.

Description

technical field [0001] The invention relates to the preparation of quick-tasting peanuts in a microwave vacuum, and belongs to the technical processing field of leisure peanut products. Background technique [0002] Peanut is a high-fat, high-protein edible oil dual-purpose crop widely cultivated and utilized in the world, and it is also an economic crop with relatively high economic benefits. Peanut products have always been people's favorite traditional snacks; the flavors of various peanut products with different flavors are mostly formed through several processing steps, such as dipping and flavoring such as boiled peanuts, and wrapping and seasoning such as various wrapped peanuts Products and honey peanuts, etc., fried delicious such as various fried peanuts, and baked delicious such as various roasted peanuts and so on. The peanut products made by these methods have the disadvantages of long taste time, serious loss of peanut nutrients, serious browning of peanuts, a...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 王清光
Owner 青岛老三东生物科技股份有限公司
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