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Processing technology of spicy peanuts

A processing technology, peanut technology, applied in the field of spicy peanut processing technology, can solve the problem of poor taste of the product, and achieve the effect of long shelf life, extended shelf life and attractive color

Inactive Publication Date: 2016-11-16
QINGDAO BAOQUAN PEANUTS PRODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the technical problem in the prior art that the product tastes poor due to poor fried peanuts, the purpose of the present invention is to provide a processing technology for spicy peanuts

Method used

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  • Processing technology of spicy peanuts
  • Processing technology of spicy peanuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of spicy peanut processing technology, selects 50kg of red-coated peanut kernels, specifically comprises the following steps:

[0036]Before soaking peanuts, select the accepted peanut raw materials, sort out moldy kernels, frozen kernels, spotted kernels, bud kernels and impurities on the conveyor belt, and put the selected peanuts into a dipping machine at 95°C for 150s; The soaked peanut kernels are sent to the peeling machine by the conveyor belt for peeling; the red-coated kernels, moldy kernels, frozen kernels, spotted kernels, bud kernels and impurities are sorted out on the conveyor belt; the peeled peanut kernels are sent to Put it into the seasoning machine, the seasoning machine adds pickling seasoning consisting of 500g of salt, 500g of monosodium glutamate, and 0.5g of stevioside. The seasoning time is 8min, and then it is sent to the pickling machine for 2.5h; Send it to the drying belt evenly through the grading belt, and dry it until the moisture ...

Embodiment 2

[0038] A kind of spicy peanut processing technology, selects 50kg of red-coated peanut kernels, specifically comprises the following steps:

[0039] Before soaking peanuts, select the accepted peanut raw materials, sort out moldy kernels, frozen kernels, spotted kernels, bud kernels and impurities on the conveyor belt, and put the selected peanuts into a dipping machine at 95°C for 160s; The soaked peanut kernels are sent to the peeling machine by the conveyor belt for peeling; the red-coated kernels, moldy kernels, frozen kernels, spotted kernels, bud kernels and impurities are sorted out on the conveyor belt; the peeled peanut kernels are sent to Put it into the seasoning machine to taste, add the pickling seasoning composed of 600g of salt, 600g of monosodium glutamate, and 0.7g of stevia into the seasoning machine, seasoning time is 9min, and then send it into the pickling machine for pickling, the time is 2.5h; The peanut kernels are evenly sent to the drying belt through...

Embodiment 3

[0041] A kind of spicy peanut processing technology, selects 50kg of red-coated peanut kernels, specifically comprises the following steps:

[0042] Before soaking the peanuts, sort the accepted peanut raw materials, pick out moldy kernels, frozen kernels, spotted kernels, bud kernels and impurities on the conveyor belt, and put the selected peanuts into the dipping machine at 95°C for 180s; The soaked peanut kernels are sent to the peeling machine by the conveyor belt for peeling; the red-coated kernels, moldy kernels, frozen kernels, spotted kernels, bud kernels and impurities are sorted out on the conveyor belt; the peeled peanut kernels are sent to Put it into the seasoning machine to taste, add salt 750g, monosodium glutamate 700g, stevioside 0.8g pickling seasoning into the seasoning machine, seasoning time is 10min, then send it into the pickling machine for pickling, time is 3h; The kernels are evenly sent to the drying belt by the grading belt, and dried until the moi...

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Abstract

The invention discloses a processing technology of spicy peanuts, which is characterized by particularly comprising the following steps: (1) soaking in hot water; (2) peeling; (3) picking of half-finished products; (4) preserving for flavoring; (5) airing; (6) frying; (7) oil draining; (8) seasoning; and (9) cooling and sorting. The processing technology of the spicy peanuts, disclosed by the invention, is simple in process and convenient to operate; the loss of nutrient substances is low; the frying process is carried out at relatively low temperature; the prepared peanuts have relatively long shelf life; the obtained finished products of the spicy peanuts have bright chromaticity, attractive color and unique taste, are spicy and crisp, have delicious taste and relatively high nutritional values, and are suitable for people of all ages; bright appearance of the products is ensured; the special frying process improves the brittleness of the products; a part of additional oil is supplemented to the peanuts after oil draining by the residual oil of seasonings; unique taste of the products is ensured; the surface dryness is moderate; and the seasoning process is slow, and the seasonings penetrate uniformly, so that the flavoring uniformity of the finished products of the peanuts is ensured.

Description

technical field [0001] The invention belongs to the technical field of peanut processing technology, and in particular relates to a processing technology of spicy peanuts. Background technique [0002] Peanuts are rich in nutrients. They were once known as "green milk" and "the first nutritious food" in foreign countries. In some areas of our country, they are also called "longevity fruit". Peanuts have the functions of nourishing, nourishing and prolonging life. Because they contain a lot of protein and fat, especially unsaturated fatty acids, they are very suitable for making various nutritious foods. Peanuts are important raw materials for more than 100 kinds of foods. In addition to extracting oil In addition, it can also be fried, fried, and boiled. The peanuts prepared at present have a variety of tastes, but still cannot satisfy people's needs. Traditionally processed peanut products are a kind of nut products made by baking a layer of starch slurry on the surface of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/10
Inventor 贾玉洁郭峰郑红红尤芳芳王倩
Owner QINGDAO BAOQUAN PEANUTS PRODS
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