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Method for preparing smoked peanuts

A technology of peanuts and peanuts, applied in food preparation, food ingredients as taste improvers, food science, etc., can solve the problems of easy loss of nutrients, easy oxidative denaturation, bad flavor, etc., and achieve unique taste and prolonged storage time Effect

Active Publication Date: 2014-07-23
RUSHAN JINGUO PEANUT PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention aims at the technical problem that existing peanut processing methods are easy to lose nutrients and produce bad flavor due to oxidation and denaturation, and provides a method for preparing smoked peanuts that can retain the original ingredients of peanuts and are not easy to oxidize, denature and lose flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Pour 1Kg of peanuts into hot water at 90°C and soak for 2 minutes. The amount of hot water added is 3Kg. After soaking, the peanuts are peeled; after the peeled peanuts are selected, they are dehydrated; after dehydration, they are put into the drying belt to dry Dry for 18 minutes, and the moisture of the peeled peanuts after drying is 13%; use palm oil to fry, the oil temperature is controlled at 140 ℃, and the frying time is 7 minutes; Stir fully; then put it into a tray and put it into a fumigation furnace. The raw material used for fumigation is sawdust made of cherry log powder, its water content is 10%, and the fumigation time is 18 minutes; the fumigated peanuts are cooled and packaged to make into a finished product. The fragrance of cherry wood is added to the finished peanut, which has a unique taste and rich nutrition.

Embodiment 2

[0028] Pour 1Kg of peanuts into hot water at 93°C and soak for 2.5 minutes. The amount of hot water added is 4Kg. After soaking, the peanuts are peeled; after the peeled peanuts are selected, they are dehydrated; after dehydration, they are put into the drying belt to dry Dry for 20 minutes, and the moisture of the peeled peanuts after drying is 14%; use palm oil to fry, the oil temperature is controlled at 150 ℃, and the frying time is 8 minutes; drip the oil after frying, add 0.01Kg salt, and carry out Stir fully; then put it into a tray and put it into a fumigation furnace. The raw material used for fumigation is sawdust made of cherry log powder, its moisture content is 13%, and the fumigation time is 20 minutes; the fumigated peanuts are cooled and packaged to make into a finished product. The fragrance of cherry wood is added to the finished peanut, which has a unique taste and rich nutrition.

Embodiment 3

[0030] Pour 1Kg of peanuts into hot water at 95°C and soak for 3 minutes. The amount of hot water added is 5Kg. After soaking, the peanuts are peeled; after the peeled peanuts are selected, they are dehydrated; after dehydration, enter the drying belt to dry Dry for 22 minutes, and the moisture of the peeled peanuts after drying is 15%; use palm oil to fry, the oil temperature is controlled at 160 ° C, and the frying time is 9 minutes; drip the oil after frying, add 0.012Kg salt, and carry out Stir well; then put it into a tray and put it into a fumigation furnace. The raw material used for fumigation is sawdust made of cherry log powder, its moisture content is 15%, and the fumigation time is 22 minutes; the fumigated peanuts are cooled, packaged, and prepared into a finished product. The fragrance of cherry wood is added to the finished peanut, which has a unique taste and rich nutrition.

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Abstract

The invention relates to a method for preparing smoked peanuts. The method is used for solving the technical problems of existing peanut processing methods that nutritional components are easily lost, the peanuts are easily oxidized and go bad and bad flavor is produced. The method comprises the following steps of soaking, peeling, drying, frying peanut kernels, fully mixing with edible salt and smoking to obtain finished products finally. The method disclosed by the invention can be widely applied to the field of food processing.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing smoked peanuts. Background technique [0002] Peanuts are the seeds of the leguminous plant groundnut. Because peanuts are nourishing and beneficial to prolong life, they are also called "longevity fruit" among the people, and they are also 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. It contains a lot of protein and fat, especially the high content of unsaturated fatty acids, which is very suitable for making various nutritious foods. [0003] Peanuts contain vitamin E and a certain amount of zinc, which can enhance memory, anti-aging, delay brain function decline and moisturize the skin; vitamin K in peanuts has a hemostatic effect, and the hemostatic effect of peanut red coat is stronger than that of peanuts. It i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
CPCA23L5/10A23L5/11A23L25/20A23L33/00A23V2002/00A23V2200/14
Inventor 孙玉鼎
Owner RUSHAN JINGUO PEANUT PROD
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