A kind of processing method of shelled peanut
A processing method and technology of peanuts, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of difficult taste, slow drying, etc., and achieve the effects of delaying oil oxidation and deterioration, reducing energy consumption, and shortening drying time
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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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