Production method of spicy and hot salangid peanuts

A production method and technology for spicy whitebait are applied in the field of production of spicy whitebait peanuts, which can solve the problems of poor taste, not crispy texture, and not prominent spicy and fresh flavor, and achieve good taste, crisp texture, and spicy and fresh flavor. outstanding effect

Active Publication Date: 2014-06-04
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But whitebait on the market is mainly based on whitebait soup, whitebait sauce or family cooking, texture is not crisp, mouthfeel is poor, spicy and delicious local flavor is not prominent, therefore need to provide a kind of new whitebait flavor food Processing method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Present embodiment relates to a kind of production method of spicy whitebait peanut, comprises the following steps:

[0025] Step 1, prepare the mixed marinade:

[0026] Put 100g of Chinese prickly ash, 18g of star anise, 15g of fennel and 10g of licorice and 7.5kg of water into a jacketed pot, cook and condense it into 2.5kg of feed water, filter, then put the feed bag and 5kg of water in the interlayer again Boil in a pot and condense into 2.2kg of feed water, filter again, combine the feed water obtained from the two filtrations, and then add 0.5 kg of salt to obtain a mixed marinade;

[0027] Step 2, marinating and ripening of whitebait:

[0028] Mix 3.6kg of yeast extract, 4.5kg of mixed marinade, and 110kg of water, then add 9kg of whitebait, marinate at room temperature for 1.25h, then dry and mature at 65°C for 1h, then put in 82.5°C Drying and aging for 1.5 hours; low-temperature aging can effectively maintain the nutritional content of whitebait, while ensur...

Embodiment 2

[0039] Present embodiment relates to a kind of production method of spicy whitebait peanut, comprises the following steps:

[0040] Step 1, prepare the mixed marinade:

[0041] Put 110g of Chinese prickly ash, 20g of star anise, 12g of fennel and 12.5g of licorice and 10kg of water into a jacketed pot, boil and concentrate it into 2kg of feed water, filter, then put the feed bag and 7.5kg of water in the interlayer again Boil in a pot and condense into 2.5 kg of feed water, filter again, combine the feed water obtained from the two filtrations, and then add 0.3 kg of salt to obtain a mixed marinade;

[0042] Step 2, marinating and ripening of whitebait:

[0043] Mix 3.8kg of yeast extract, 5kg of mixed marinade, and 100kg of water, then add 10kg of whitebait, first marinate at room temperature for 1.5h, then dry and mature at 60°C for 1.25h, then put in 85°C Drying and aging for 1.25 hours; low-temperature aging can effectively maintain the nutritional content of whitebait, ...

Embodiment 3

[0054] Present embodiment relates to a kind of production method of spicy whitebait peanut, comprises the following steps:

[0055] Step 1, prepare the mixed marinade:

[0056] Put 120g of Chinese prickly ash, 16g of star anise, 13.5g of fennel and 15g of licorice and 5kg of water into a jacketed pot, cook and concentrate it into 2.2kg of feed water, filter, then put the feed bag and 10kg of water in the interlayer again Boil in a pot and concentrate into 2kg of feed water, filter again, combine the feed water obtained from the two filtrations, and then add 0.4 kg of salt to obtain a mixed marinade;

[0057] Step 2, marinating and ripening of whitebait:

[0058] Mix 4.0kg of yeast extract, 4kg of mixed marinade, and 105kg of water, then add 11kg of whitebait, first marinate at room temperature for 1 hour, then dry and mature at 62.5°C for 1.5 hours, and then bake at 80°C Dry aging for 1 hour; low temperature aging can effectively maintain the nutritional content of whitebait...

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PUM

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Abstract

The invention provides a production method of spicy and hot salangid peanuts. The production method comprises the following steps: 1. salting and curing salangid, namely uniformly mixing a yeast extract, a mixed salting material and water, adding the salangid, salting at normal temperature for 1-1.5 hours, drying and curing at 60-65 DEG C for 1-1.5 hours, and drying and curing at 80-85 DEG C for 1-1.5 hours; 2. frying zanthoxylum bungeanum maxim and chili at low temperature; 3. shelling and curing peanuts, namely salting the shelled peanuts and frying; and 4. stirring, namely uniformly mixing the salted and cured salangid, the fried chili, the fried zanthoxylum bungeanum maxim, the fried peanuts, salt and monosodium glutamate in a stirring pot. The spicy and hot salangid peanuts produced by the method provided by the invention are rich in nutrition, crisp in texture, good in mouth feel and outstanding in spicy and delicious flavor, have good sensory effects of visual sensation and taste sensation, and are good in color, aroma and taste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production method of spicy whitebait peanuts. Background technique [0002] Whitebait has the effects of nourishing the lungs and relieving coughs, nourishing the spleen and stomach, benefiting the lungs, and diuresis. It can treat diseases such as weak spleen and stomach, cough due to lung deficiency, and fatigue. Whitebait is a fish rich in calcium, high in protein, and low in fat. It basically has no big fishbone, so it is suitable for children to eat. According to the analysis of modern nutrition, whitebait is rich in nutrition, has the characteristics of high protein and low fat, and it is believed that whitebait does not remove fins and bones, and is a "whole food" with complete nutrition, which is beneficial to the body's immune function and longevity. One hundred grams of whitebait can provide 407 kcal of calories, which is almost 5-6 times that of ordinary e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/36A23L1/29A23L17/00A23L25/00A23L33/00
CPCA23L17/00A23L25/00A23L27/00
Inventor 饶先军陈丽华汪立成
Owner ANHUI TRUELOVE FOODS
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