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High-temperature mycelium repressing peanut slice production technology

A production process and technology for peanut chips, which are applied in the field of high-temperature bacteria-controlled peanut chips production technology, can solve the problems of raw materials and finished products storage and transportation pollution, poor sanitation of packaging materials, pollution and other problems

Inactive Publication Date: 2014-05-14
ZHONGDI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The main causes of Salmonella contamination are: the pollution caused by equipment and the environment during the processing of raw materials; the pollution caused by the poor hygiene of packaging materials; the contamination of raw materials and finished products during storage and transportation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] After the peanut raw materials enter the factory, the quality inspection department will first sample and inspect the raw materials, pick out the impurities in the peanut kernels, and carry out screening and grading according to the specifications of the peanut kernels. Metal detectors will be used to detect the metal and mineral impurities in the peanut kernels that have passed the screening and classification. Completely removed, the obtained peanut kernels are placed in an automatic continuous feeding oven, and the temperature is controlled in sections. The temperature of each section is automatically adjusted at 110 degrees, and the total baking time is 20 minutes. The roasted peanut kernels are baked at low temperature. After roasting, use the peeling machine to peel the skin, and then use the photoelectric color sorter to automatically remove the different-colored particles in the peanut kernels, so that the appearance and color of the peanut kernels are uniform. T...

Embodiment 2

[0027] After the peanut raw materials enter the factory, the quality inspection department will first sample and inspect the raw materials, pick out the impurities in the peanut kernels, and carry out screening and grading according to the specifications of the peanut kernels. Metal detectors will be used to detect the metal and mineral impurities in the peanut kernels that have passed the screening and classification. Completely removed, the obtained peanut kernels are placed in an automatic continuous feeding oven, and the temperature is controlled in sections. The temperature of each section is automatically adjusted at 120 degrees, and the total baking time is 25 minutes. The roasted peanut kernels are baked at low temperature. After roasting, use the peeling machine to peel the skin, and then use the photoelectric color sorter to automatically remove the different-colored particles in the peanut kernels, so that the appearance and color of the peanut kernels are uniform. T...

Embodiment 3

[0029] After the peanut raw materials enter the factory, the quality inspection department will first sample and inspect the raw materials, pick out the impurities in the peanut kernels, and carry out screening and grading according to the specifications of the peanut kernels. Metal detectors will be used to detect the metal and mineral impurities in the peanut kernels that have passed the screening and classification. Completely removed, the obtained peanut kernels are placed in an automatic continuous feeding oven, and the temperature is controlled in sections. The temperature of each section is automatically adjusted at 130 degrees, and the total baking time is 30 minutes. The roasted peanut kernels are baked at low temperature. After roasting, use the peeling machine to peel the skin, and then use the photoelectric color sorter to automatically remove the different-colored particles in the peanut kernels, so that the appearance and color of the peanut kernels are uniform. T...

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Abstract

The invention provides a high-temperature mycelium repressing peanut slice production technology. The technology is characterized in that the technology comprises the steps of raw material acceptance check, screening grading, metal detection, continuous baking, low temperature skin removal, slicing, color sorting, choosing, steam disinfection, infrared sterilization, quality examination, and packaging warehousing. The technology as the following advantages: the steam disinfection is carried out at 90-97DEG C for 1-3min, and researches prove that salmonella has a weak resistance to heat, and can be killed at 60DEG C 15min later, so the sterilization effect is well guaranteed; the infrared sterilization is carried out for 3-6s, and infrared radiation is electromagnetic waves with the wavelength of 0.77-1000mum, so a good heat effect is realized; and dry heat sterilization is carried out against the salmonella needing highly moist survival environment, so the disinfection effect is realized.

Description

technical field [0001] The invention relates to the field of processing peanut slices, in particular to a production process for high-temperature bacteria-controlled peanut slices. Background technique [0002] Peanuts, also known as groundnuts, ground fruits, and Tangren beans, are helpful for prolonging life, so they are also called "longevity fruit" among the people, and they are known as "vegetable meat" and "vegetable meat" like soybeans. The nutritional value of peanuts is higher than that of grains, comparable to some animal foods such as eggs, milk, and meat. Peanuts are composed of 45-55% fat, 23-35% protein and 5-12% water, especially the high content of unsaturated fatty acids, which is very suitable for making peanut chips, peanut powder, peanut butter and other nutritious foods. [0003] According to statistics, among the bacterial food poisoning incidents in various countries in the world, food poisoning caused by Salmonella often ranks first. The inland area...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/105A23L25/00A23L7/104
CPCA23L3/0055A23L3/16A23L25/00
Inventor 曹委赵相增苗继艳
Owner ZHONGDI FOODS
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