Plum-flavored peanut and making method thereof

A peanut and peanut technology, applied in food science and other directions, can solve the problems of high oil content, limited taste, fat oxidation and other problems of fried type, and achieve the effect of unique taste and rich taste

Inactive Publication Date: 2019-08-16
正阳新地食品工业有限公司
View PDF0 Cites 2 Cited by
  • 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 types of peanut food, 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 the fried type contains oil. If the amount is high, it is easy to cause fat oxidation and deterioration, which has a great impact on the health of consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Plum-flavored peanut and making method thereof
  • Plum-flavored peanut and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0034] Combine below figure 1 The method for preparing the above-mentioned peanuts will be described. 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, 10-40 parts by weight of flour, 5-11 parts by weight of plum-flavored 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 i...

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, 8 parts by weight of plum flavor 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, and then the excess coated flour is sieved off and baked in a rotary oven. The baking temperature of the first stage is 130, and the baking time is 25 minutes; the baking temperature of the second stage is 160, and the baking time is 15 minutes; the baking temperature of the third stage is 171, and the baking time is 35 minutes . At this time, the wrapped peanuts are out of the oven, poured into a blender, sprayed cooking oil evenly and continuously, and added plum seasoning powder for seasoning, un...

Embodiment 2

[0053] 100 parts by weight of peanuts; 1.5 parts by weight of slurry; 70 parts by weight of coating powder, 10 parts by weight of flour for blending, 85 parts by weight of syrup, 2 parts by weight of plum flavored 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, and then the excess coated flour is sieved off and baked in a rotary oven. The baking temperature of the first stage is 150°C, and the baking time is 15 minutes; the baking temperature of the second stage is 170°C, and the baking time is 5 minutes; the baking temperature of the third stage is 180°C, and the baking time is for 25 minutes. At this time, the wrapped peanuts are out of the oven, poured into a blender, sprayed cooking oil evenly and continuously, and added plum seasoning powder for seasoning, u...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a plum-flavored peanut and a making method thereof. The plum-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, 2 to 8 parts by weight of the plum-flavored seasoning powder and 3 to 6 parts by weight of the edible oil are used. The plum-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 plum-flavored peanut delicious but not greasy, the taste is layered, the taste is unique, and the plum-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 plum-flavored peanuts 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 types of peanut food, 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 the fried type contains oil. If the amount is high, it 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 present invention provides a kind of plum-flavored peanuts, which are made from 100 parts by weight of peanuts through sizing, blending, flour coa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L19/00A23L27/00A23L27/10
CPCA23L19/09A23L25/25A23L27/00A23L27/10
Inventor 李正邦李广海孔祥昌
Owner 正阳新地食品工业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap