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Preparation method of roasted peanuts

A technique for roasting peanuts and peanuts, which is applied in the field of roasted peanut preparation, which can solve the problems of peanuts with soft skin and weak graininess, and achieve the effect that it is not easy to absorb water and become soft

Inactive Publication Date: 2016-05-25
ZHENGZHOU SYNEAR FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method reduces the roasting temperature and retains the nutritional components of peanuts to the greatest extent, the roasted peanuts produced by this method still have the defects of soft peanuts and weak graininess after being placed for a long time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of the roasted peanuts of the present embodiment, the specific operation steps are:

[0022] 1) Peanut cleaning: take the Luhua peanuts to be processed, and remove the peanut shells, soil particles, moldy and bad seeds in the peanuts;

[0023] 2) Soaking: Put the Luhua peanuts cleaned in step 1) into water at 40°C, completely submerge the peanuts in the water, and keep the water temperature constant, soak for 4 hours;

[0024] 3) dehydration: blow away the moisture on the surface of the peanuts soaked in step 2) with a fan;

[0025] 4) Roasting: Put the dehydrated peanuts in step 3) into a multi-functional baking oven, and bake them for 41 minutes at a baking temperature of 162°C;

[0026] 5) Cooling: Cool the roasted peanuts in step 4) to room temperature with a fan;

[0027] 6) Take off the red coat: put the cooled peanuts in step 5) into the peeling machine, and use the principle of physical friction to remove the red coat from the peanuts; ...

Embodiment 2

[0031] The preparation method of the roasted peanuts of the present embodiment, the specific operation steps are:

[0032] 1) Peanut cleaning: take the Luhua peanuts to be processed, and remove the peanut shells, soil particles, moldy and bad seeds in the peanuts;

[0033] 2) Soaking: Put the Luhua peanuts cleaned in step 1) into water at 40°C, completely submerge the peanuts in the water, and keep the water temperature constant, soak for 4 hours;

[0034] 3) dehydration: blow away the moisture on the surface of the peanuts soaked in step 2) with a fan;

[0035] 4) Roasting: Put the dehydrated peanuts in step 3) into a multi-functional baking oven, and bake them for 42 minutes at a baking temperature of 160°C;

[0036] 5) Cooling: Cool the roasted peanuts in step 4) to room temperature with a fan;

[0037] 6) Take off the red coat: put the cooled peanuts in step 5) into the peeling machine, and use the principle of physical friction to remove the red coat from the peanuts; ...

Embodiment 3

[0041] The preparation method of the roasted peanuts of the present embodiment, the specific operation steps are:

[0042] 1) Peanut cleaning: take the Luhua peanuts to be processed, and remove the peanut shells, soil particles, moldy and bad seeds in the peanuts;

[0043] 2) Soaking: Put the Luhua peanuts cleaned in step 1) into water at 40°C, completely submerge the peanuts in the water, and keep the water temperature constant, soak for 4 hours;

[0044] 3) dehydration: blow away the moisture on the surface of the peanuts soaked in step 2) with a fan;

[0045] 4) Roasting: put the dehydrated peanuts in step 3) into a multi-functional baking oven, and bake them for 40 minutes at a baking temperature of 165°C;

[0046] 5) Cooling: Cool the roasted peanuts in step 4) to room temperature with a fan;

[0047] 6) Take off the red coat: put the cooled peanuts in step 5) into the peeling machine, and use the principle of physical friction to remove the red coat from the peanuts; ...

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Abstract

The invention discloses a preparation method of roasted peanuts, and belongs to the technical field of food processing. The preparation method comprises following steps: peanuts to be treated are immersed in warm water at 40 DEG C for 4h; water on the surfaces is removed; and direct roasting at a low temperature of 160 DEG C is carried out. Moisture saturation states of peanuts are achieved because of long time immersion in warm water, and low temperature roasting is adopted, so that peanut coat softening caused by rupture of tissues such as cell membranes and cell walls of peanuts in roasting process is avoided. When the peanuts roasted at moisture saturation states are subjected to sized dicing or chipping, and are added into food such as quick-frozen food, ice cream, Snickers, and biscuit, water absorbing softening is not easily caused, crisp mouthfeel can be maintained for a long term, and peanut coat softening is not caused.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing roasted peanuts. Background technique [0002] The nutritional value of peanuts is extremely high. The fat content of peanut kernels is 45% to 60%, the protein content is 22% to 36%, and the sugar content is about 20%. It is also rich in unsaturated fatty acids, phytosterols, vitamin E, etc. Plant active substances have a wide distribution of amino acids and are rich in 8 kinds of amino acids necessary for the human body. No matter they are added to animal food or plant food, they can improve food quality and strengthen food nutrition. It is suitable for making various nutritious foods . Due to the volatilization of a series of aromatic substances such as pyrazine compounds, aldehydes, and esters during the roasting process of peanuts, the processed peanut products have a special strong fragrance, which endows peanuts with more functional qualities...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L5/10
Inventor 李园张斌张顺昌张月飞叶笑艳袁佰华马瑞萍蒲艳红
Owner ZHENGZHOU SYNEAR FOOD
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