Mustard-flavored peanut and making method thereof

A peanut and mustard technology, applied in food science and other directions, can solve the problems of high oil content, limited taste and deterioration of fried type, and achieve the effect of unique taste, rich taste and crisp skin.

Inactive Publication Date: 2019-08-16
正阳新地食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of the food industry, in addition to the traditional peanut food types, a large number of new products have been introduced to the market. As a snack food, peanuts are mainly fried in the market, which also leads to restrictions on taste and deep-fried High oil content, easy to cause fat oxidation and deterioration, and have a greater impact on consumers' health

Method used

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  • Mustard-flavored peanut and making method thereof
  • Mustard-flavored peanut and making method thereof

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preparation example Construction

[0034] The preparation method of the above-mentioned peanuts is described below. Including the following steps:

[0035] Step 1: Raw material preparation. The raw materials include peanuts and other required materials. Specifically:

[0036] 100 parts by weight of peanuts, 25-40 parts by weight of flour, 3-9 parts by weight of mustard seasoning powder and 3-6 parts by weight of edible oil are selected.

[0037] 1.5-2.5 parts by weight of slurry, 70-150 parts by weight of powder coating and 85-130 parts by weight of syrup are prepared.

[0038] The slurry is formed by stirring allspice powder, edible salt, monosodium glutamate, edible cornstarch and water (preferably hot water); the mass ratio of fivespice powder, edible salt, monosodium glutamate, and edible cornstarch in the slurry powder is 1:2.5:2.5 : 40.

[0039] The syrup sprayed during the powder coating is composed of white granulated sugar, water (preferably hot water), and seasoning in a mass ratio of 1:1:0.03. ...

Embodiment 1

[0050] Prepare 100 parts by weight of peanuts; 2.5 parts by weight of slurry; 150 parts by weight of coating powder, 40 parts by weight of flour for blending, 130 parts by weight of syrup, 9 parts by weight of mustard flavored seasoning powder, and 6 parts by weight of edible oil.

[0051] The outer layer of peanuts is evenly wrapped with a layer of artificially prepared slurry, then mixed with flour, and then coated with flour to ensure that the peanuts are completely coated with flour, then the excess flour is sieved off, and baked in a rotary oven. The first stage uses 140°C, and the baking time is about 20 minutes. In the second stage, the temperature is raised to 170°C, and the baking time is about 30 minutes. Mustard Seasoning Powder to taste until well blended and place in cooling area.

Embodiment 2

[0053]100 parts by weight of peanuts; 1.5 parts by weight of slurry; 70 parts by weight of breading flour, 25 parts by weight of flour for blending, 85 parts by weight of syrup, 3 parts by weight of mustard seasoning powder, and 3 parts by weight of edible oil.

[0054] The outer layer of peanuts is evenly wrapped with a layer of artificially prepared slurry, then mixed with flour, and then coated with flour to ensure that the peanuts are completely coated with flour, then the excess flour is sieved off, and baked in a rotary oven. The first stage uses 130°C, and the baking time is about 25 minutes. In the second stage, the temperature is raised to 160°C, and the baking time is about 35 minutes. Mustard Seasoning Powder to taste until well blended and place in cooling area.

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PUM

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Abstract

The invention relates to a mustard-flavored peanut and a making method thereof. The mustard-flavored peanut is prepared by sizing, blending, powder-coating, baking, and mixing 100 parts by weight of peanut. The sizing slurry is 1.5 to 2.5 parts by weight, the slurry powder is stirred by the spice powder, edible salt, monosodium glutamate, starch and the water; a syrup is prepared by mixing white granulated sugar, water and seasoning, and the seasoning includes salt and monosodium glutamate. The flour used for blending is 25 to 40 parts by weight. During powder coating, 70 to 150 parts by weight of the coating powder and 85 to 130 parts by weight of the syrup are used. During mixing, 3 to 9 parts by weight of the mustard-flavored seasoning powder and 3 to 6 parts by weight of the edible oilare used. The mustard-flavored peanut made by the invention maintains the freshness of the peanut itself, the outer skin of the peanut is made more crispy by sizing and powder coating, the above combination makes the mustard-flavored peanut delicious but not greasy, the taste is layered, the taste is unique, and the mustard-flavored peanut is loved by various consumer groups.

Description

technical field [0001] The invention relates to the technical field of peanut food, in particular to a mustard-flavored peanut and a preparation method thereof. Background technique [0002] At present, the eating method of peanuts in our country is simple, usually directly, or after simple treatments such as boiling, frying, and baking. With the development of the food industry, in addition to the traditional peanut food types, a large number of new products have been introduced to the market. As a snack food, peanuts are mainly fried in the market, which also leads to restrictions on taste and deep-fried The fat content is high, which is easy to cause fat oxidation and deterioration, which has a greater impact on the health of consumers. Contents of the invention [0003] In order to solve the above problems, the invention provides a mustard-flavored peanut, which is made from 100 parts by weight of peanuts through sizing, blending, flour coating, baking and mixing; ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/00A23L27/10
CPCA23L25/25A23L27/00A23L27/10
Inventor 李正邦李广海孔祥昌
Owner 正阳新地食品工业有限公司
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