Water-boiled peanut and preparation method thereof

A technology of boiled peanuts and peanuts, which is applied in the field of food processing, can solve problems such as easy breeding of spoilage bacteria or even pathogenic bacteria, easy destruction of peanut nutrients, and adverse effects on product quality, and achieves various flavors, long shelf life, and guaranteed The effect of product quality

Inactive Publication Date: 2014-02-12
TIANJIN KEJU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The boiled peanuts prepared by this method do not need quick freezing and cold chain transportation. They can be stored at room temperature for more than 6 months. They can be eaten after opening the bag. The quality is fresh, the taste is good, easy to chew, easy to digest, and does not get angry. It is suitable for all ages , but this method adopts high-temperature

Method used

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  • Water-boiled peanut and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Preparation of biological preservatives and seasonings:

[0031] Prepare the biological preservative according to the following proportions by weight:

[0032] 30 parts of ε-polylysine, 10 parts of nisin, 30 parts of natamycin, 7 parts of lysozyme, 10 parts of subtilisin, 0.5 parts of ascorbic acid, 5 parts of ginkgo biloba extract, 2.5 parts of tea polyphenols part, 5 parts of chitosan;

[0033] Prepare the seasoning according to the following proportions by weight:

[0034] 10 parts of table salt, 3 parts of star anise, 2 parts of Chinese pepper;

[0035] Except preparing biological preservative by above-mentioned proportioning by weight, the biological preservative of following proportioning by weight is also applicable to the present invention:

[0036] ε-polylysine 30-40 parts, nisin 10-14 parts, natamycin 20-30 parts, lysozyme 4-8 parts, subtilisin 10-13 parts, ascorbic acid 0.3-0.6 parts , 3-6 parts of Ginkgo biloba extract, 2-4 parts of tea polyphenols, 4...

Embodiment 2

[0056] 1. Preparation of biological preservatives and seasonings:

[0057] Prepare the biological preservative according to the following proportions by weight:

[0058] 50 parts of ε-polylysine, 15 parts of nisin, 5 parts of natamycin, 1 part of lysozyme, 20 parts of subtilisin, 1 part of ascorbic acid, 2 parts of ginkgo biloba extract, 5 parts of tea polyphenols part, 1 part of chitosan;

[0059] Prepare the seasoning according to the following proportions by weight:

[0060] 5 parts of table salt, 1 part of fennel, 1.5 parts of cinnamon, 1 part of bay leaves, 2 parts of peppercorns;

[0061] Except preparing biological preservative by above-mentioned proportioning by weight, the biological preservative of following proportioning by weight is also applicable to the present invention:

[0062] ε-polylysine 40-50 parts, nisin 14-17 parts, natamycin 5-10 parts, lysozyme 1-4 parts, subtilisin 16-20 parts, ascorbic acid 0.6-1 parts , Ginkgo biloba extract 1-3 parts, tea polyp...

Embodiment 3

[0076] 1. Preparation of biological preservatives and seasonings:

[0077] Prepare the biological preservative according to the following proportions by weight:

[0078] ε-polylysine 26.4 parts, nisin 20 parts, natamycin 15 parts, lysozyme 10 parts, subtilisin 15 parts, ascorbic acid 0.1 part, ginkgo biloba extract 10 parts, tea polyphenol 1 part, 2.5 parts of chitosan;

[0079] Prepare the seasoning according to the following proportions by weight:

[0080] 8 parts of salt, 1 part of licorice, 1.5 parts of star anise, 2 parts of white sugar;

[0081] Except preparing biological preservative by above-mentioned proportioning by weight, the biological preservative of following proportioning by weight is also applicable to the present invention:

[0082] ε-polylysine 25-30 parts, nisin 17-20 parts, natamycin 10-20 parts, lysozyme 9-10 parts, subtilisin 13-16 parts, ascorbic acid 0.1-0.3 parts , Ginkgo biloba extract 6-10 parts, tea polyphenols 1-2 parts, chitosan 2-4 parts; ...

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Abstract

The invention discloses a water-boiled peanut and a preparation method thereof. The preparation method comprises the following steps: (1) soaking the selected high-quality peanuts in water containing a bio-antiseptic and flavors to carry out a soaking treatment; (2) carrying out a stewing treatment for the soaked peanuts; (3) soaking the stewed peanuts in water containing a bio-antiseptic to carry out an antiseptic treatment; (4) fishing out the peanuts which have been subjected to the antiseptic treatment, drying, vacuum packaging, and then carrying out a sterilization treatment. The water-boiled peanut provided by the invention has the advantages of various flavors, good taste, high nutrition value, long shelf life, uneasiness in microorganism contamination, health and environment-friendliness. MMoreover, the preparation method provided by the invention has the advantage of low energy consumption, is benefit to save resources, and saves the cost.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a preparation method of boiled peanuts. Background technique [0002] Peanut is an annual herb that originated in tropical and subtropical regions of South America and was introduced to my country in the 16th century. my country has cultivated peanuts for more than 4,000 years. The current annual output is more than 10 million tons, accounting for about 50% of the global output. It is mainly distributed in Liaoning, Shandong, Hebei, Henan, Jiangsu, Fujian, Guangdong, Guangxi, Guizhou, Sichuan, etc. area. [0003] Peanuts have high nutritional value and are rich in fat and protein. According to measurements, the fat content of peanuts is 44%-45%, the protein content is 24-36%, and the sugar content is about 20%. It also contains a variety of vitamins, minerals and trace elements, such as thiamine and riboflavin. , Niacin, calcium and iron, etc. In addition, the endotheli...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/221A23L25/00A23L27/10
CPCA23L25/20A23V2002/00
Inventor 赵国立
Owner TIANJIN KEJU FOOD CO LTD
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