Multi-flavor peanut processing technology

A processing technology, peanut technology, applied in the direction of food ingredients as taste improver, food science, food ingredients as taste improver, etc. Loss, reduce dry mouth, enhance taste effect

Inactive Publication Date: 2018-04-10
青岛胶平食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] A kind of multi-flavored spicy peanut disclosed in the Chinese patent with the application publication number "CN104719591A", which is wrapped on the surface of the peanut according to the ratio in the above scheme, so that the peanut has various tastes; as the publication number is "CN101683169A A kind of multi-flavored peanut and its production process disclosed in the Chinese patent of "; most of the multi-flavored peanuts on the market are made by the above-mentioned production process and seasoning, but after frying, the surface of the peanut The seed coat is easy to separate from the peanuts and then fall off, and the seasoning is added into the pot during the frying to stir-fry with the peanuts; Shedding, that is, the seasoning attached to the seed coat and the peanuts fall off, resulting in a weak taste of the roasted peanuts, which affects the yield of the roasted peanuts

Method used

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  • Multi-flavor peanut processing technology
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  • Multi-flavor peanut processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Take a clean container A and add hot water, gum arabic, sorbitol, glucose, edible salt and xanthan gum to it, wherein the hot water accounts for 61% of the total weight, the hot water of sorbitol accounts for 10% of the total weight, and the glucose 15% of the total weight, edible salt 2% of the total weight, and xanthan gum 10% of the total weight.

[0045] Take a clean container B, mix the gum arabic and xanthan gum and stir evenly, then take a clean container A, pour hot water into it, and then pour sorbitol, glucose and edible salt on the clean container A. The process continues to stir; then pour the mixed gum arabic and xanthan gum from the clean container B into the clean container A. This process continues to stir until the preparation of the pre-treatment agent is completed, and the pre-treatment agent is continuously treated. Stir until blended.

[0046]Take a clean container C, add salt powder, wheat flour, puffed powder, chili powder, deformed starch and gl...

Embodiment 2

[0050] Take a clean container A and add hot water, gum arabic, sorbitol, glucose, edible salt and xanthan gum to it, wherein the hot water accounts for 63% of the total weight, the hot water of sorbitol accounts for 12% of the total weight, and the glucose 17% of the total weight, edible salt 4% of the total weight, and xanthan gum 4% of the total weight.

[0051] Take a clean container B, mix the gum arabic and xanthan gum and stir evenly, then take a clean container A, pour hot water into it, and then pour sorbitol, glucose and edible salt on the clean container A. The process continues to stir; then pour the mixed gum arabic and xanthan gum from the clean container B into the clean container A. This process continues to stir until the preparation of the pre-treatment agent is completed, and the pre-treatment agent is continuously treated. Stir until blended.

[0052] Take a clean container C, add salt powder, wheat flour, puffed powder, chili powder, deformed starch and gl...

Embodiment 3

[0056] Take a clean container A and add hot water, gum arabic, sorbitol, glucose, edible salt and xanthan gum to it, wherein the hot water accounts for 62% of the total weight, the hot water of sorbitol accounts for 11% of the total weight, and the glucose 16% of the total weight, edible salt 3% of the total weight, and xanthan gum 8% of the total weight.

[0057] Take a clean container B, mix the gum arabic and xanthan gum and stir evenly, then take a clean container A, pour hot water into it, and then pour sorbitol, glucose and edible salt on the clean container A. The process continues to stir; then pour the mixed gum arabic and xanthan gum from the clean container B into the clean container A. This process continues to stir until the preparation of the pre-treatment agent is completed, and the pre-treatment agent is continuously treated. Stir until blended.

[0058] Take a clean container C, add salt powder, wheat flour, puffed powder, chili powder, deformed starch and gl...

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Abstract

The invention relates to a multi-flavor peanut processing technology. The technology comprises the following steps of 1 preparing a pretreating agent, 2 screening and cleaning raw materials, 3 performing coating, 4 performing stir-frying, 5 performing feeding, 6 performing airing, 7 performing hand selection, 8 performing multi-head weighing, 9 performing metal detection and 10, performing packaging and putting in storage. Due to peanut surface seed coat falling, due to the fact that water in seed coat is rapidly removed under high temperature in the peanut cooking process, the original shapeof the seed coat is kept, the seed coat is crispy, and the seed coat can more easily fall off or is broken after being subjected to external force; according to the scheme, the transparent shell formed in the surface of the pretreating agent can stop water in the seed coat from being evaporated outwards, and the phenomenon that water in the seed coat is removed thoroughly and therefore the seed coat becomes crispy and is easily broken is avoided.

Description

technical field [0001] The invention relates to a food processing method, in particular to a multi-flavor peanut processing technology. Background technique [0002] Peanuts, also known as longevity fruits, are grown all over China, mainly in Liaoning. Shandong, Hebei, Henan and other regions. [0003] The fruits of peanuts are mostly white, and the color of the husk is mostly yellow-white, but also yellow-brown, brown and yellow, which is related to the variety and soil quality of peanuts; the seeds in the peanut shell are called peanuts or peanut kernels, which are composed of The seed coat, cotyledon and embryo are composed of three parts. There are two pieces of the seed coat, which can be used for rolling peanut oil. Because peanuts are rich in nutrients, they are deeply loved by people and are mostly made into various snacks, snacks, etc. for people to eat. [0004] For example, a multi-flavored spicy peanut disclosed in the Chinese patent with the application publi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/00A23L29/25A23L29/30A23L5/10A23P20/18
CPCA23L5/12A23L25/25A23L27/00A23L29/25A23L29/30A23L29/37A23V2002/00A23V2200/14A23V2200/16A23V2250/642A23V2250/61A23V2250/5022A23V2250/5028
Inventor 田强
Owner 青岛胶平食品有限公司
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