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A technology for fried peanuts and preparation technology, applied in the direction of food science, etc., can solve the problems of difficulty in removing the outer coat, poor taste of peanuts, etc., and achieve the effect of prolonging the shelf life
Inactive Publication Date: 2017-03-29
GUIZHOU XUYANG FOOD GROUP
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Problems solved by technology
[0004] The present invention intends to provide a preparation process of fried peanuts to solve the problem that it is difficult to remove the surface coat of fried peanuts at present, resulting in poor taste of peanuts
Method used
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Embodiment 1
[0023] Production of brine: (1) Divide 25g star anise, 15g cinnamon, 20g cumin, 10g licorice, 10g three Nye, 4g Gan Si, 20g Zanthoxylum bungeanum, 10g amomum, 5g grass cardamom, 15g grass fruit, 8g cloves, etc. into two parts, Put them into two loose gauze bags and tie the mouth of the bag tightly with a string to make a spice bag; then wash and smash 100g of ginger; wash and tie 150g of scallions with their roots; Roast the rock sugar on the fire first, then put it on the cutting board and smash it lightly, then put it into the pot together with 50g of refined oil, stir-fry over low heat until it turns dark red, add 500g of boiling water and stir well, and it will become the color of sugar (3) Put the pot on the fire, add 5000g of pork rib soup, add ginger and onion, add 400g of refined salt and 14g of monosodium glutamate, then put in the spice bag, after boiling, switch to low heat and simmer slowly until the aroma is overflowing , Serve as fresh brine.
[0024] Selection ...
Embodiment 2
[0033] Adopt prior art to make fried peanuts, concrete steps are as follows:
[0034] 1) Select whole grains of peanuts, soak them in salt water with a temperature of 60-80°C and a concentration of 15% for 1-2 hours, filter them out, and set aside;
[0035] 2) Put the peanuts filtered out in 1) into the seasoning liquid, soak for 30-90 minutes and drain;
[0036] 3) Fry the flavored peanuts in 2), the frying temperature is 150-160°C, and the frying time is 6-8 minutes;
[0037] 4) Add the monosodium glutamate to the fried peanuts in step 3) and stir evenly;
[0038] 5) Measure, pack and store the peanuts prepared in step 4) after cooling.
Embodiment 3
[0040] The difference between embodiment 3 and embodiment 2 is that before the peanuts are soaked in salt water, their coat is removed with a peeling machine.
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Abstract
The invention discloses a preparation process of fried peanuts. The preparation process comprises the following specific steps of: 1, selecting whole-grain peanuts, soaking the peanuts in warm water for 5-10 min, transferring the peanuts into cold water to soak for 1-2 min, and taking out the peanuts for after use; 2, putting the peanuts in a huller to remove the coats; 3, putting the hulled peanuts into brine to soak for 7-8 h, and fishing out the peanuts to drain off; 4, frying the peanuts for 10-11 min at a temperature of 160-170 DEG C; 5, putting the peanuts into seasonings to mix thoroughly, and frying the peanuts again for 1-2 min at a temperature of 150-160 DEG C; and 6, after the frying is finished, fishing out the peanuts to drain off, cooling the peanuts to 10-20 DEG C, and packaging the peanuts. By adoption of the preparation process disclosed by the invention, the prepared fried peanuts are crispy, tasty, fresh in smell and pure in flavor; and the taste can be fully blended into the peanuts, so that the taste is more uniform.
Description
technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation process of fried peanuts. Background technique [0002] The protein content of peanuts is 25%-30%. Peanut protein contains eight kinds of amino acids necessary for the human body. The content of arginine is higher than that of other nuts, and its biological value is higher than that of soybeans. There are also leisure peanuts on the market, but the general processing process adopts two methods in the seasoning process. One is to fry the peanuts and immediately enter the seasoning machine for seasoning, and then enter the processes of cooling, weighing and packaging, and storage. The other is to season and soak the peanuts first, drain, fry, cool, measure and pack, and put them into storage. There is a common shortcoming in above-mentioned two kinds of methods, and taste only rests on the surface layer of peanut kernel, and flavor is not enough. [0003] Chinese pat...
Claims
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