Method for processing multi-flavor peanuts

A technology of peanuts and peanut kernels, which is applied in the field of food processing, can solve the problems of not having multiple flavors, and achieve the effects of increasing taste choices, increasing appetite, and enhancing taste

Inactive Publication Date: 2019-01-11
许昌泰禾农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for processing and preparing multi-flavored peanuts, which has the advantages of multiple flavors and solves the problem that traditional processing and preparation methods do not have multiple flavors

Method used

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  • Method for processing multi-flavor peanuts

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Effect test

preparation example Construction

[0029] Its preparation method comprises the following steps:

[0030] Step 1: Cleaning, the user immerses the peanut kernels in clean water for rinsing, and dries after rinsing;

[0031] Step 2: Preparatory work. The user dissolves the first-grade white sugar in warm water at 65°C-75°C, and puts it aside for later use. Pour the starch and soda powder into the container and stir evenly, and then pour the salt into the container;

[0032] Step 3: Apply sugar coating, the user pours the dried peanut kernels into the basin, the user uses a spoon to pour the spare sugar water onto the surface of the peanut kernels, then stirs the peanut kernels until they are moist, and then pours the sugar water onto the surface of the peanut kernels. Peanut kernels are stirred;

[0033] Step 4: After coating the flour and stirring evenly, pour the salt, starch and soda powder into the basin, and the user will stir and coat the peanut kernels;

[0034] Step 5: Apply sugar coating, pour sugar wat...

Embodiment 1

[0044] A method for processing and preparing multiflavored peanuts. The raw materials include 1kg of peanut kernels, 2kg of starch, 5kg of first-grade white sugar, 20g of salt, 5g of thirteen spices, 8g of chili powder, 10g of pepper powder, 15g of fennel, 10g of five-spice powder, 5g baking soda, 500g water, 300g edible oil;

[0045] Its preparation method comprises the following steps:

[0046] Step 1: Cleaning, the user immerses the peanut kernels in clean water for rinsing, and dries after rinsing;

[0047] Step 2: Preparatory work. The user dissolves the first-grade white sugar in warm water at 65°C-75°C, and puts it aside for later use. Pour the starch and soda powder into the container and stir evenly, and then pour the salt into the container;

[0048] Step 3: Apply sugar coating, the user pours the dried peanut kernels into the basin, the user uses a spoon to pour the spare sugar water onto the surface of the peanut kernels, then stirs the peanut kernels until they a...

Embodiment 2

[0060] In embodiment one, add following operation:

[0061] In step 2, the temperature range of the warm water is between 65° C. and 75° C., and the diameter of the bottom of the basin is 45-60 cm.

[0062] A method for processing and preparing multiflavored peanuts. The raw materials include 1kg of peanut kernels, 2kg of starch, 5kg of first-grade white sugar, 20g of salt, 5g of thirteen spices, 8g of chili powder, 10g of pepper powder, 15g of fennel, 10g of five-spice powder, 5g baking soda, 500g water, 300g edible oil;

[0063] Its preparation method comprises the following steps:

[0064] Step 1: Cleaning, the user immerses the peanut kernels in clean water for rinsing, and dries after rinsing;

[0065] Step 2: Preparatory work. The user dissolves the first-grade white sugar in warm water at 65°C-75°C, and puts it aside for later use. Pour the starch and soda powder into the container and stir evenly, and then pour the salt into the container;

[0066] Step 3: Apply sug...

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Abstract

The invention discloses a method for processing multi-flavor peanuts. The raw materials include 1kg of peanut kernels, 2kg of starch, 5kg of first-grade white sugar, 20g of salt, 5g of thirteen species, 8g of chili powder, 10g of pepper, 15g of fennel, 10g of five-spice powder, 5g of baking soda powder, 500g of water and 300g of edible oil. The method comprises the following steps: washing: a userimmerses the peanut kernels in the water for rinsing, and the peanut kernels are dried after rinsing; and preparation: the user melts the first-grade white sugar in warm water of 65-75 DEG C. The method employs a process comprising washing, preparing, sugaring, powder wrapping, sugaring, powder wrapping, oil pouring, stirring, frying, seasoning blending, cooling, sterilizing, packaging and finished product acquisition, so that the peanut kernels have various tastes; and the method solves the problem that peanut kernels prepared by a traditional processing do not have multiple tastes, and increases the taste selection of peanuts, thereby improving people's appetite for peanuts, improving the purchasing power on peanuts, and bringing considerable economic benefits to a processing party.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing and preparing multiflavored peanuts. Background technique [0002] Food processing refers to grain grinding, feed processing, vegetable oil and sugar processing, slaughtering and meat processing, aquatic product processing, and food such as vegetables, fruits, and nuts that are directly used as raw materials of agricultural, forestry, animal husbandry, and fishery products It is a type of agricultural product processing industry in the broad sense. [0003] As a traditional gourmet food, peanuts contain a large amount of protein and arginine among the eight essential amino acids for the human body, which can supplement the nutrients needed by the human body, so that users can process peanuts. However, traditional processing methods do not have a variety of There are only one or two flavors, and the taste is too single to fully arouse people's appe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L25/00
CPCA23L25/25A23L5/11
Inventor 王永刚朱明涛王伟刘淑红徐林郭耀邦
Owner 许昌泰禾农业科技发展有限公司
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