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Tea aroma peanut and cooking method thereof

A peanut and tea-flavored technology, which is applied in the field of tea-flavored peanuts and their cooking, can solve the problem of single taste and achieve the effect of single taste and delicate taste

Inactive Publication Date: 2017-04-19
CHONGQING HONGQIAN AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are usually only five-spice boiled peanuts, and the taste is relatively simple.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Tea-flavored peanuts and a cooking method thereof are composed of the following components in parts by weight:

[0017] Tea Flavored Peanuts, prepared by boiling the following ingredients by weight:

[0018] Peanut 500g, Zanthoxylum bungeanum 10g; aniseed 10g; fragrant leaves 6g; cinnamon 10g; star anise 15g; tangerine peel 10g;

[0019] The cooking method is:

[0020] a. After washing the peanuts, pinch out a small opening of the peanut shells by hand, then put them into the pot and add water;

[0021] b. Put pepper, aniseed, fragrant leaves, cinnamon bark, star anise, tangerine peel, ginger, grass fruit and tea into a gauze bag, and then put it into the pot;

[0022] c. Add salt to the pot;

[0023] d. Cook on high heat for 3 minutes, then simmer on low heat for 5 minutes;

[0024] e. Turn off the heat, cover the pot and simmer for 30 minutes, then you can take it out of the pot.

Embodiment 2

[0026] Tea Flavored Peanuts, prepared by boiling the following ingredients by weight:

[0027] Peanut 500g, Zanthoxylum bungeanum 11g; aniseed 11g; fragrant leaves 7g; cinnamon 11g; star anise 18g; tangerine peel 15g; ginger 13g; grass fruit 15g; salt 55g;

[0028] The cooking method is:

[0029] a. After washing the peanuts, pinch out a small opening of the peanut shells by hand, then put them into the pot and add water;

[0030] b. Put pepper, aniseed, fragrant leaves, cinnamon bark, star anise, tangerine peel, ginger, grass fruit and tea into a gauze bag, and then put it into the pot;

[0031] c. Add salt to the pot;

[0032] d. Cook on high heat for 3 minutes, then simmer on low heat for 5 minutes;

[0033] e. Turn off the heat, cover the pot and simmer for 30 minutes, then you can take it out of the pot.

Embodiment 3

[0035] Tea Flavored Peanuts, prepared by boiling the following ingredients by weight:

[0036] Peanut 500g, Zanthoxylum bungeanum 12g; aniseed 12g; fragrant leaves 8g; cinnamon 12g; star anise 20g; tangerine peel 20g;

[0037] The cooking method is:

[0038] a. After washing the peanuts, pinch out a small opening of the peanut shells by hand, then put them into the pot and add water;

[0039] b. Put pepper, aniseed, fragrant leaves, cinnamon bark, star anise, tangerine peel, ginger, grass fruit and tea into a gauze bag, and then put it into the pot;

[0040] c. Add salt to the pot;

[0041] d. Cook on high heat for 3 minutes, then simmer on low heat for 5 minutes;

[0042] e. Turn off the heat, cover the pot and simmer for 30 minutes, then you can take it out of the pot.

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PUM

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Abstract

The present invention relates to tea aroma peanut and a cooking method thereof, and belongs to the technical field of agricultural product processing, wherein the tea aroma peanut is prepared by cooking the following components by weight: 500 g of peanut, 10-12 g of zanthoxylum bungeanum maxim, 10-12 g of illicium verum hook. f, 6-8 g of laurus nobilis leaf, 10-12 g of cinnamomum tamala, 15-20 g of aniseed, 10-20 g of pericarpium citri reticulatae, 10-15 g of alpinia officinarum hance, 10-20 g of amomum tsaoko, 50-60 g of salt, and 50-80 g of tea leaf. The cooking method comprises: washing fresh peanuts, kneading the peanut shell with hands to form small opening, placing into a pot, and adding water; loading zanthoxylum bungeanum maxim, illicium verum hook. f, laurus nobilis leaf, cinnamomum tamala, aniseed, pericarpium citri reticulatae, alpinia officinarum hance, amomum tsaoko and tea leaf into a gauze bag, and then placing into the pot; adding salt to the pot; cooking for 3 min with strong fire, and slowly cooking for 5 min with small fire; and turning off the fire, covering with a pot lid, and stewing for 30 min so as to discharge out of the pot. According to the present invention, a variety of the spices and the tea leaf are added during the peanut cooking process and the specific cooking method is matched, such that the cooked peanuts have tea aroma and fragrant taste, the disadvantage of the single taste of the existing cooked peanuts is solved, and the obtained tea aroma peanuts are suitable for all kinds of people.

Description

technical field [0001] The invention relates to a tea-flavored peanut and a cooking method thereof, belonging to the technical field of agricultural product processing. Background technique [0002] Peanuts are sweet in taste and flat in nature, and enter the spleen and lung meridians. The nutritional value of peanuts is higher than that of grains, comparable to some animal foods such as eggs, milk, and meat. Peanuts contain vitamin E and a certain amount of zinc, which can enhance memory, resist aging, delay brain function decline, and moisturize the skin. The vitamin C contained in peanuts can lower cholesterol and help prevent arteriosclerosis, high blood pressure and coronary heart disease. Peanuts also have the functions of strengthening the body and tonifying deficiency, pleasing the spleen and stomach, moistening the lungs and reducing phlegm, nourishing and regulating qi, diuresis and swelling, hemostasis and milk production, clearing the throat and relieving malar...

Claims

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Application Information

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IPC IPC(8): A23L25/00
Inventor 钟年伟
Owner CHONGQING HONGQIAN AGRI DEV CO LTD
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