A processing method for shelled peanuts

A processing method and peanut technology, which is applied in the field of shelled peanut processing, can solve the problems of slow drying and difficulty in tasting, and achieve the effects of delaying the oxidation and deterioration of oil, warm in nature and spicy in taste, and shortening the drying time

Active Publication Date: 2015-04-08
HUBEI YOON FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to solve the problem of difficult taste and slow drying, CN103653072 discloses a processing method of peanuts. Peanuts are cleaned, and the peanuts are prepared from Angelica dahurica, Fucen, jujube, lantern grass, Zhimu, Daidaihua, hemp seed, fennel, melon, etc. Prepare seasoning so

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 (garlic peanut):

[0020] (1) Air-select shelled peanuts to remove some bad fruits and secondary fruits, and then spray and rinse with clean water to remove sediment;

[0021] (2) prepare enzymolysis liquid, take 1Kg clear water as benchmark, add cellulase 20g, hemicellulase 15g prepare enzymolysis liquid;

[0022] (3) Put the shelled peanuts cleaned in step (1) into a large net bag, and put them into the enzymatic hydrolysis solution by using a row hoist to completely immerse them. The mass ratio of shelled peanuts to the enzymatic hydrolysis solution is 1:10, and keep the temperature at 50°C , enzymatic hydrolysis for 15 minutes; after the enzymatic hydrolysis is completed, raise the crane and drain water dynamically for 3 minutes;

[0023] (4) Hang the shelled peanuts drained in step (3) to the cooking equipment until the peanuts are submerged in boiling water, keep the temperature at 90-95°C, and cook for 45 minutes; Drain for 3 minutes;

[0024] (5)...

Embodiment 2

[0029] Embodiment 2 (garlic fragrant peanut): with embodiment 1, the difference is,

[0030] (2) Based on 1Kg of clear water, add 10 g of cellulase and 5 g of hemicellulase to prepare an enzymatic solution;

[0031] (3) Put the cleaned shelled peanuts into the enzymatic hydrolysis solution, the mass ratio of the shelled peanuts to the enzymatic hydrolysis solution is 1:6, and enzymatic hydrolysis for 30 minutes;

[0032] (4) Submerge shelled peanuts in boiling water, keep the temperature at 85-90°C, and cook for 60 minutes;

[0033] (5) Based on 1Kg of clear water, add 80g of salt, 10g of bamboo leaf extract, 5g of rosemary extract, and 70g of garlic to prepare a flavoring agent;

[0034] (6) Hang the shelled peanuts to the ordinary open-mouth flavoring pot, add the flavoring agent in step (5) until completely submerged, the mass ratio of the shelled peanuts to the flavoring agent is 1:6, keep the temperature at 45°C, taste for 20 minutes, and rise Row hanging, dynamic drain...

Embodiment 3

[0038] Embodiment 3 (garlic fragrant peanut): with embodiment 1, difference is,

[0039] (2) Based on 1Kg of clear water, add 15g of cellulase and 10g of hemicellulase to prepare an enzymolysis solution;

[0040] (3) Put the shelled peanuts cleaned in step (1) into a large net bag, and put them into the enzymatic hydrolysis solution with a row hoist to completely immerse them. The mass ratio of shelled peanuts to the enzymatic hydrolysis solution is 1:8, and keep the temperature at 50°C , enzymatic hydrolysis for 20 minutes; after the enzymatic hydrolysis is completed, lift the crane and drain water dynamically for 3 minutes;

[0041] (4) Submerge shelled peanuts in boiling water, keep the temperature at 85-95°C, and cook for 50 minutes;

[0042] (5) Based on 1Kg of clear water, add 100g of salt, 20g of bamboo leaf extract, 10g of rosemary extract, and 100g of garlic to prepare a flavoring agent;

[0043] (6) Hang the shelled peanuts to a sealed container that can be evacuat...

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Abstract

The present invention relates to a processing method for shelled peanuts. The processing method includes the following steps: selecting qualified shelled peanuts, putting the peanuts by a crane into an enzymatic hydrolysate containing cellulase and hemicellulase to hydrolyze, and draining the peanuts; cooking the peanuts in boiling water and draining the peanuts; immersing and flavoring the peanuts with a flavor agent prepared by common salt, bamboo leaf extract, rosemary extract, and garlic or star anise, fennel, clove, kaempferia galanga, liquorice, ginger and bay leaf, and draining the peanuts; sending the peanuts to a drying tunnel for stage drying until water content is around 5%, cooling the peanuts to room temperature, and packaging the peanuts. The use of enzymatic hydrolysate to hydrolyze can expand surface pores of the peanut shells to make peanut kernels easy to flavor and to shorten the drying time. Dynamic drain is performed by crane rising in each segment, and short time for draining is achieved. The processing method can shorten production time and reduce energy consumption since there is no need to improve or replace the existing production equipment. The bamboo leaf and rosemary extracts can not only delay oxidative deterioration of grease of the peanut kernels, but also provide health care effects in resisting aging, resisting fatigue, strengthening stomach, tranquilizing body and soothing the nerves, etc. The processing method may also be used in the processing of the peanut kernels.

Description

technical field [0001] The invention belongs to the technical field of meat deep processing, and more specifically relates to a processing method of shelled peanuts. Background technique [0002] Peanuts are a popular snack food among consumers. Traditional processing methods include washing peanuts, cooking, flavoring, and drying. With the advancement of production technology, various improvements have been made to the processing technology of peanuts, mainly including the use of microwave, vacuum and other processing methods to achieve fast flavor. [0003] Shelled peanuts have the problems of being difficult to taste and drying slowly. In order to solve the problem of difficult taste and slow drying, CN103653072 discloses a processing method of peanuts. Peanuts are cleaned, and the peanuts are prepared from Angelica dahurica, Fucen, jujube, lantern grass, Zhimu, Daidaihua, hemp seed, fennel, melon, etc. Prepare seasoning soup liquid with wilted kernels, peach kernels, a...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/20A23V2002/00A23V2200/30
Inventor 黄开明林仰星林仰春
Owner HUBEI YOON FOOD
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