Method for producing low-temperature oil-fried peanuts

A technology of low-temperature frying and production methods, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of easy peeling off of the red coat of the seed coat, loss of peanut nutrition, loss of nutrient components, etc. The effect of less loss and long shelf life

Inactive Publication Date: 2014-11-26
RUSHAN JINGUO PEANUT PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If frying at 180~200℃ for 2~2.5 minutes, the high oil temperature will easily cause some nutrients in peanuts to be lost, and the red coat of the seed coat in the product is easy to pick off, and the product has not been treated with oil. High oil content, easy to cause loss of various nutrients
[0005] (2) High-temperature f

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Peanut raw material 28 / 30 enters the soaking pot through the de-stoner and conveyor belt, soaks for 3-5 minutes, and the water temperature is 85-95°C; the peanuts soaked in the soaking pot are directly sent to the peeling machine for peeling; grains, bud grains, and grains that have not been removed from the skin; put the selected peeled raw kernels into the drying belt to dry, the temperature of the drying workshop is controlled at 26~30°C, the humidity is 30~40%, and dried for 3 hours; The peanut kernels are taken from the cold storage, poured directly into the fryer, and fried until the peanut kernels are colored, the oil temperature is controlled at 130~150°C, and the frying time is 9~11 minutes; the fried peanut kernels are directly poured into the oil machine , rotate the oil for 1~1.5 minutes; remove unqualified products (damaged, half-grained, long-sprouted grains, etc.); after metal detection, the selected finished products are packed, weighed, sealed, boxed, an...

Embodiment 2

[0024] Peanut raw materials 30 / 34 enter the soaking pot through the de-stoner and conveyor belt, soak for 3-4 minutes, and the water temperature is 85-90°C; the peanuts soaked in the soaking pot are directly sent to the peeling machine for peeling; grains, bud grains, and grains that have not been removed from the skin; put the selected peeled raw kernels into the drying belt to dry, the temperature of the drying workshop is controlled at 26~30°C, the humidity is 30~40%, and dried for 3 hours; The peanut kernels are taken from the cold storage, poured directly into the fryer, and fried until the peanut kernels are colored, the oil temperature is controlled at 130~150°C, and the frying time is 9~11 minutes; the fried peanut kernels are directly poured into the oil machine , rotate the oil for 1~1.5 minutes; remove unqualified products (damaged, half-grained, long-sprouted grains, etc.); after metal detection, the selected finished products are packed, weighed, sealed, boxed, and...

Embodiment 3

[0026] Peanut raw materials 38 / 42 enter the soaking pot through the de-stoner and conveyor belt, soak for 2-3 minutes, and the water temperature is 80-90°C; the peanuts soaked in the soaking pot are directly sent to the peeling machine for peeling; grains, bud grains, and grains that have not been removed from the skin; put the selected peeled raw kernels into the drying belt to dry, the temperature of the drying workshop is controlled at 26~30°C, the humidity is 30~40%, and dried for 3 hours; The peanut kernels are taken from the cold storage, poured directly into the fryer, and fried until the peanut kernels are colored, the oil temperature is controlled at 130~150°C, and the frying time is 8~10 minutes; the fried peanut kernels are directly poured into the oil machine , rotate the oil for 1~1.5 minutes; remove unqualified products (damaged, half-grained, long-sprouted grains, etc.); after metal detection, the selected finished products are packed, weighed, sealed, boxed, and...

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PUM

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Abstract

The invention relates to a method for producing low-temperature oil-fried peanuts. The method comprises the following steps: checking and accepting; selecting; soaking; peeling; sorting; natural airing; oil-frying oil-draining and cooling; selecting of oil-fried peanuts; metal-detecting; weighing and packaging; box sealing; and finished product warehousing. The oil-fried peanuts produced by means of natural airing and low-temperature oil-frying according to the method are rich in nutrients, can be assimilated by a human body conveniently, are low in loss of nutrient substances, good in crispness, low in hardness and good in taste, meet the demand of consumers, and are wide in market prospect.

Description

technical field [0001] The invention relates to a production process of peanut kernel fried food, in particular to a production method of low-temperature fried peanut kernel. Background technique [0002] Fried peanuts are a long-standing peanut processing method in our country. The ancient tradition makes the peanuts processed by this method also have a long-lasting fragrance. In recent years, with the improvement of people's living standards, the demand for these products is also increasing, and the standard of taste requirements is also getting higher and higher. [0003] With the continuous improvement of the production process, the taste of fried peanut kernels is becoming more and more rich. This industry is also moving forward steadily and gradually developed. It is the inevitable product that people choose in terms of eating after their material life is extremely rich. , is a kind of enjoyment food. The production process of fried peanut kernels currently adopted i...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
CPCA23L5/11A23L25/00
Inventor 孙玉鼎宋文宗
Owner RUSHAN JINGUO PEANUT PROD
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