Peanut freshness preservation processing method

A processing method and peanut technology, which are applied in the fields of edible seed preservation, food preservation, and heat preservation of seeds, etc., can solve the problems of short shelf life and loss of nutrients, and achieve the effects of preventing aroma loss, fast thermal diffusion, and shortening temperature difference.

Inactive Publication Date: 2015-03-25
KUNMING CITY YILIANG DIANWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problems of the existing nut processing methods that require repeated heating or adding chemical agents to cause the loss of nutritional components and short shel

Method used

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  • Peanut freshness preservation processing method

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Experimental program
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Example Embodiment

[0025] Example 1

[0026] (1) In the peanut harvest season, use full and mature fresh flowers with shells, clean the shelled flowers with spoiled or insect-eaten bad fruits, and soak them in water for 30 minutes, and wash the sediment;

[0027] (2) The peanuts washed in step (1) are soaked in salt water with a concentration of 3wt% at room temperature for 8 hours, and then the water on the surface of the peanuts is drained and stirred every 2 hours during the soaking period;

[0028] (3) Put the peanuts obtained in step (2) into a high-temperature cooking bag, then vacuumize, then fill with food-grade nitrogen, and seal;

[0029] (4) Put the sealed peanuts in step (3) into a side spray sterilizer for high temperature and high pressure sterilization, and control according to the following conditions: first rise to 118°C within 20 minutes and keep it warm for 30 minutes, then at 40 The temperature drops to 40°C within minutes; it can be taken out of the pot, drain the water on the surfa...

Example Embodiment

[0030] Example 2

[0031] (1) Clean the shelled dried peanuts to remove the corrupted or insect-eaten bad fruits, and soak them in water for 60 minutes, and wash the sediment;

[0032] (2) Soak the peanuts in water for 14 hours, and change the water every 4 hours; soak the washed peanuts in step (1) in salt water with a concentration of 5wt% for 12 hours at room temperature, then remove and drain the peanuts Moisture on the surface, stir once every 1 hour during soaking;

[0033] (3) Put the peanuts obtained in step (2) into an aluminum foil bag, evacuate, then fill with food-grade nitrogen, and seal;

[0034] (4) Put the sealed peanuts in step (3) into a side spray sterilizer for high temperature and high pressure sterilization, and control according to the following conditions: first rise to 119°C within 25 minutes and keep it warm for 30 minutes, then at 45 The temperature drops to 40°C within minutes; it can be taken out of the pot, drain the water on the surface of the sealed ba...

Example Embodiment

[0035] Example 3

[0036] (1) Clean the peanuts to remove the spoiled or worm-eaten bad fruits, and then soak them in water for 20 minutes, and wash the sediment;

[0037] (2) The peanuts washed in step (1) are soaked in salt water with a concentration of 2wt% at room temperature for 2 hours, then the water on the surface of the peanuts is removed and drained, and the peanuts are stirred every 1 hour during soaking;

[0038] (3) Put the peanuts obtained in step (2) into a high-temperature cooking bag, then vacuumize, then fill with food-grade nitrogen, and seal;

[0039] (4) Put the sealed peanuts in step (3) into a spray sterilizer for high temperature and high pressure sterilization, and control according to the following conditions: first rise to 120°C within 15 minutes and keep it warm for 30 minutes, then 35 minutes The inner temperature is lowered to 40°C; it can be taken out of the pot, drain the water on the surface of the sealed bag, and cool naturally to obtain fresh-keeping...

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Abstract

The invention provides a peanut freshness preservation processing method. The method includes the steps that peanuts are cleaned and immersed in water, soil and sand are cleaned away, the peanuts are placed in a salt solution, immersed at the indoor temperature and then taken out, and water on the surfaces of the peanuts is drained off; the peanuts are placed in a high-temperature retort pouch or an aluminum foil bag, the retort pouch or the aluminum foil bag is vacuumized, inflated with nitrogen and sealed for high-temperature high-pressure sterilization, the peanuts can be delivered out of a pot and naturally cooled, and therefore the peanuts processed by freshness preservation can be obtained. Compared with the traditional technology, the steps of heating conducted multiple times are simplified, the peanuts can be cooked and freshness of the peanuts can be preserved after high-temperature high-pressure operation is conducted once, and a chemical reagent and an antiseptic do not need to be added in the whole process. The processed peanuts taste glutinous, soft, fragrant and mellow and are delicious and rich in nutrition. The quality of the processed peanuts can be guaranteed at the normal temperature for more than one year, the surfaces of the peanuts are free of obvious water, and glutinous liquid and mildew can not be generated.

Description

technical field [0001] The invention relates to a fresh-keeping processing method for peanuts, which belongs to the technical field of nut food processing. Background technique [0002] Nuts are traditionally eaten directly or fried or dried with seasonings. Because nuts are generally rich in unsaturated fatty acids, nuts produced by frying or drying are easy to make people feel sick after use. It produces a greasy feeling and destroys the nutritional content of peanuts. [0003] Peanuts are common nuts suitable for all ages. They have high nutritional value and are rich in fat and protein. According to the determination, the fat content of peanuts is 44-45%, the protein content is 24-36%, and the sugar content is about 20%. Peanuts are also rich in vitamins B2.PP, A, D, E, calcium and iron. And contains thiamine, riboflavin, niacin and other vitamins. The mineral content is also very rich, especially the amino acids necessary for the human body, which can promote the de...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23B9/20A23B9/02A23L25/00
CPCA23B9/02A23B9/20A23B9/30A23L25/00
Inventor 王崇云王耀
Owner KUNMING CITY YILIANG DIANWANG FOOD
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