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Production method of salty fried peanuts

A production method and technology of peanut kernels, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of uneven product seasoning and affecting product taste, etc.

Inactive Publication Date: 2014-03-12
QINGDAO BAOQUAN PEANUTS PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current fried peanut products are more or less tasteless or seasoned after frying first. Such a seasoning method makes the product seasoning uneven and affects the taste of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Select 15kg of red-coated peanut kernels, put them into the saline solution prepared in advance, the concentration of the saline is 1.5%, the water temperature is 30°C, soak for 8 hours; then take it out and put it in a drying basket to drain for 15 minutes; Dry in an environment of ℃ for 80 minutes; after drying, put the peanuts into the fryer for frying, the oil temperature is 180°C, and the frying time is 4 minutes; 10s; then the fried peanut kernels are forced to cool on the conveyor belt until the temperature of the peanut kernels does not exceed 40°C; after vacuum packaging, the finished product of salty fried peanut kernels is obtained.

Embodiment 2

[0017] Select 15kg of red-coated peanut kernels, put them into the saline solution prepared in advance, the concentration of the saline is 2%, the water temperature is 30°C, soak for 6h; then take it out and put it in a drying basket to drain for 10min; Dry in an environment of ℃ for 70 minutes; after drying, put the peanuts into the fryer for frying, the oil temperature is 160°C, and the frying time is 5 minutes; 10s; then the fried peanut kernels are forced to cool on the conveyor belt until the temperature of the peanut kernels does not exceed 40°C; after vacuum packaging, the finished product of salty fried peanut kernels is obtained.

Embodiment 3

[0019] Select 15kg of red-coated peanut kernels, put them into the saline solution prepared in advance, the concentration of the saline is 2.5%, and the water temperature is 30°C, soak for 4 hours; then take it out and put it in a drying basket to drain for 5 minutes; Dry in an environment of ℃ for 60 minutes; after drying, put the peanuts into the fryer for frying, the oil temperature is 140°C, and the frying time is 8 minutes; 10s; then the fried peanut kernels are forced to cool on the conveyor belt until the temperature of the peanut kernels does not exceed 40°C; after vacuum packaging, the finished product of salty fried peanut kernels is obtained.

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PUM

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Abstract

The invention discloses a production method of salty fried peanuts and belongs to the technical field of peanut food processing. The preparation method comprises the following steps: selecting peanuts, preparing a saline solution, soaking the peanuts, draining, drying, frying the peanuts with oil, draining oil, cooling and vacuumizing. The fried peanuts produced through the above steps not only has even and good taste but also can inhibit growth and propagation of microbes to extend the shelf life of the product, due to immersion in saline solution.

Description

technical field [0001] The invention relates to a production method of salty fried peanut kernels, belonging to the technical field of peanut food finishing. Background technique [0002] Fried peanuts refer to a convenient and highly nutritious non-staple food made from peeled peanuts, fried in vegetable oil, and seasoned with appropriate seasonings. Peanut is a nutrient-rich crop. The vitamin K in peanut has a hemostatic effect, and it has a good hemostatic effect on various bleeding diseases. Peanut contains vitamin E and a certain amount of zinc, which can enhance memory, resist aging, and delay brain damage. The function declines and moisturizes the skin; the vitamin C contained in peanuts can lower cholesterol and help prevent arteriosclerosis, high blood pressure and coronary heart disease; the trace element selenium and another biologically active substance resveratrol in peanuts can prevent and treat tumors It is also a chemopreventive agent for reducing platelet a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/00A23V2002/00
Inventor 贾玉洁
Owner QINGDAO BAOQUAN PEANUTS PRODS
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