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Spiced in-shell peanuts and preparation method thereof

A technology of peanuts and five-spice flowers, applied in the food field, can solve problems such as unsatisfactory, and achieve the effects of easy operation, simple preparation process, and unique taste

Inactive Publication Date: 2014-02-19
WUHU FEIYUE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Peanuts can be eaten raw, deep-fried, fried, or boiled. Peanuts are ubiquitous from delicacies with meals to side dishes with wine. Although peanuts with various flavors have been prepared, they still cannot meet people’s needs. How to prepare a peanut with unique taste, delicious taste and high nutritional value has become a problem to be solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] In the present embodiment, the spiced peanuts are prepared according to the following steps:

[0019] S1, taking the main ingredient: 1030 parts by weight of peanuts;

[0020] S2. Put the peanuts in step S1 into water for soaking, and after the peanuts are fully soaked, rinse them with water;

[0021] S3. Put the peanuts obtained in step S2 into water for boiling, and remove and drain the water when it reaches 65-85%;

[0022] S4. Weigh the auxiliary materials, which include: 78.2 parts by weight of refined salt, 1.57 parts by weight of sodium cyclamate, 0.59 parts by weight of sodium saccharin, 2.08 parts by weight of star anise, 1.91 parts by weight of cinnamon, 2.92 parts by weight of monosodium glutamate, and 1190 parts by weight of water;

[0023] S5. Put the auxiliary materials in the step S4 into the container and stir evenly to obtain the soaking liquid;

[0024] S6. Put the peanuts in step S3 into the soaking liquid prepared in step S5 for soaking, remove and...

Embodiment 2

[0027] In the present embodiment, prepare the spiced peanut fruit according to the following steps,

[0028] S1. Weighing main ingredients: 1100 parts by weight of peanuts;

[0029] S2. Put the peanuts in step S1 into water for soaking, and after the peanuts are fully soaked, rinse them with water;

[0030] S3. Put the peanuts obtained in step S2 into water for boiling, and remove and drain the water when it reaches 65-85%;

[0031] S4. Weigh the auxiliary materials, which include: 77.4 parts by weight of refined salt, 1.59 parts by weight of sodium cyclamate, 0.57 parts by weight of sodium saccharin, 2.09 parts by weight of star anise, 1.87 parts by weight of cinnamon, 2.9 parts by weight of monosodium glutamate, and 1140 parts by weight of water;

[0032] S5. Put the auxiliary materials in the step S4 into the container and stir evenly to obtain the soaking liquid;

[0033] S6. Put the peanuts in step S3 into the soaking liquid prepared in step S5 for soaking, remove and d...

Embodiment 3

[0036] In the present embodiment, the spiced peanuts are prepared according to the following steps:

[0037] S1. Weighing main ingredients: 900 parts by weight of peanuts;

[0038] S2. Put the peanuts in step S1 into water for soaking, and after the peanuts are fully soaked, rinse them with water;

[0039] S3. Put the peanuts obtained in step S2 into water for boiling, and remove and drain the water when it reaches 65-85%;

[0040] S4. Weigh the auxiliary materials, which include: 78.6 parts by weight of refined salt, 1.56 parts by weight of sodium cyclamate, 0.58 parts by weight of sodium saccharin, 2.07 parts by weight of star anise, 1.95 parts by weight of cinnamon, 2.89 parts by weight of monosodium glutamate, and 1250 parts by weight of water;

[0041] S5. Put the auxiliary materials in the step S4 into the container and stir evenly to obtain the soaking liquid;

[0042] S6. Put the peanuts in step S3 into the soaking liquid prepared in step S5 for soaking, remove and d...

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Abstract

The invention discloses spiced in-shell peanuts. A preparation method of the spiced in-shell peanuts comprises the following steps: weighing 800 to 1200 parts by weight of main material in-shell peanuts; putting the in-shell peanuts into water for soaking, and after full soaking of the in-shell peanuts, rinsing cleanly with water; putting the obtained in-shell peanuts into water for boiling, after reaching 65 to 85% of cooked degree, fishing out and draining water; weighing auxiliary materials comprising 75 to 80 parts by weight of refined salt, 1.5 to 1.6 parts by weight of sodium cyclamate, 0.5 to 0.6 part by weight of sodium saccharin, 2.0 to 2.2 parts by weight of star anise, 1.8 to 2.0 parts by weight of cassia bark, 2.8 to 3.0 parts by weight of monosodium glutamate, and 1000 to 1400 parts by weight of water; adding the auxiliary materials into a container, and stirring evenly to obtain a soaking liquid; putting the boiled in-shell peanuts into the prepared soaking liquid for soaking, after the in-shell peanuts are tasty, fishing out and drying, and thus obtaining the spiced in-shell peanuts. The invention also discloses the spiced in-shell peanuts prepared by the preparation method.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a spiced peanut and a preparation method thereof. Background technique [0002] Peanut fruit is a kind of groundnut of leguminous crops, and its pulp is one of the main oil varieties of high-quality edible oil. The protein content of peanut fruit is 25-30%, containing eight kinds of amino acids necessary for human body, and its arginine content is higher than Other nuts have higher biological value than soybeans. Daily consumption of a certain amount of peanuts, peanut oil or peanut products can not only provide a large amount of protein, fat and energy, but also reduce dietary saturated fat and increase the intake of unsaturated fatty acids, greatly promoting the intake of plant protein, dietary fiber, vitamin E, folic acid, Potassium, magnesium, zinc, calcium and other nutrients that are beneficial to health. Peanuts can be eaten raw, deep-fried, fried, or boiled. Peanuts are u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/00A23L27/00
Inventor 周小飞潘水花
Owner WUHU FEIYUE FOOD
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