Processing method of low-oiliness oil-fried peanut kernels

A processing method and technology of peanut kernels, which are applied in the field of processing low-oil fried peanut kernels, can solve the problems of storage and transportation, troublesome storage, influence on storage time, change of taste and deterioration, etc., and achieve long storage period, rich nutrition and strong fragrance. Effect

Pending Publication Date: 2019-12-03
HUBEI UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fried peanut kernels have a good taste and rich nutrition. They have been a standing food in people’s life for many years, and fried peanut kernels are convenient to carry and eat. They can be used as a staple food or as a side dish. Processing, fried peanut kernels will inevitably be wrapped in too much oil layer, too much cooking oil will have adverse effects on the human body, at the same time, if the germ is not cleaned during the production process of fried peanut kernels, it will also affect The storage time will bring troubles to storage, transportation and storage, and if you are not careful, it will cause taste and deterioration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1: Based on the production of 10Kg peanut kernels:

[0019] Step 1. Use a specific gravity de-stone machine and a color sorter to remove impurities and residual particles to make the raw peanut kernels full and consistent in size; Step 2. Bake the above raw peanut kernels in an oven at 135℃ to achieve the red skin color It darkens to brown, and the red skin of the coat is cracked, and the peanut kernels cooled to room temperature are cooled to normal temperature; Step 3. Use a continuous peeling machine to remove the red skin of the peanuts that have been cooled to normal temperature. Peanut kernels are separated by vibrating sieve to separate germs and filtered out; Step 4. Send the processed peanut kernels into a sectional fryer for frying in three stages, namely: the first stage oil temperature is 145℃, and the frying time 10S, the middle oil temperature is 130℃, the frying time is 20S, the final oil temperature is 120℃, the frying time is 30S, and the oil is fi...

Embodiment 2

[0023] Example 2: Based on the production of 50Kg peanut kernels:

[0024] Step 1. Use a specific gravity de-stoning machine and a color sorter to remove impurities and residual particles to make the raw peanut kernels full and consistent in size; Step 2. Bake the above raw peanut kernels in an oven at 138℃ to achieve the red skin color It darkens to brown, and the red skin of the coat is cracked, and the peanut kernels cooled to room temperature are cooled to normal temperature; Step 3. Use a continuous peeling machine to remove the red skin of the peanuts that have been cooled to normal temperature. The peanut kernels are separated by the vibration of the vibrating screen and the germs are separated and filtered out; Step 4. Send the processed peanut kernels into the sectional fryer for frying in three stages, namely: the first stage oil temperature is 148°C, the frying time 20S, the middle oil temperature is 133°C, the frying time is 25S, the final oil temperature is 123°C, th...

Embodiment 3

[0028] Example 3: Based on the production of 100Kg peanut kernels:

[0029] Step 1. Use a specific gravity de-stoner and a color sorter to remove impurities and residual particles to make the raw peanut kernels full and consistent in size; Step 2. Bake the above raw peanut kernels in an oven at 140℃ to reach the outer red skin The color darkens to brown, the red skin of the coat is cracked, and the peanut kernels cooled to room temperature are cooled to normal temperature; step 3. Use a continuous peeling machine to remove the red skin of the outer coat, and then blow off the peeled skin by a fan. The peanut kernels are separated by the vibration of the vibrating screen to separate the germs; Step 4. The processed peanut kernels are sent to the segmented fryer for three-stage frying, namely: the first stage oil temperature is 150℃, and the frying Time 30S, middle oil temperature 135℃, frying time 30S, final oil temperature 125℃, frying time 40S, filter out the oil after frying; s...

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PUM

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Abstract

The invention provides a processing method of low-oiliness oil-fried peanut kernels. The processing method comprises the steps that impurities and residual particles are removed through a specific-gravity stoner and a color selector; baking is conducted at 135-140 DEG C till the coat red peel color is deepened to be brown, and cooling is conducted to the room temperature; coat red peels are removed through a continuous peeler, germs are separated through vibration and impact of a vibrating screen; oil frying is conducted in three sections, the oil temperature at the front section is 145-150 DEG C, the oil frying time at the front section is 10-30 S, the oil temperature at the middle section is 130-135 DEG C, the oil frying time at the middle section is 20-30 S, the oil temperature at the tail section is 120-125 DEG C, the oil frying time at the tail section is 30-40 S, and after oil frying, oiliness is filtered out; vacuum deoiling is conducted through a vacuum deoiling machine; cooling is conducted till the temperature is decreased to 40 DEG C or below, and then the residual particles are selected; blending materials are blended according to a technical formula, and a material blending method is conducted by adopting a mode of spraying the materials onto the surfaces of the overturned peanut kernels through a high-pressure spraying head; and after vacuum packaging, listed finished products are obtained. The oil-fried peanut kernels produced through the processing method are the low-oiliness cooked peanut kernels, and are crispy in taste, rich in flavor and long in preservation and storage time.

Description

Technical field [0001] The invention relates to a method for processing fried peanut kernels, in particular to a method for processing fried peanut kernels with low oil content. Background technique [0002] Fried peanuts have good taste and rich nutrition. They have been a standing food in people’s lives for many years. Fried peanuts are easy to carry and eat. They can be eaten as a staple food or as a side dish. Processing, fried peanut kernels will inevitably be wrapped in too much oil layer, too much cooking oil will have adverse effects on the human body, at the same time, if the germ of the fried peanut kernel is not cleanly processed during the production process, it will also affect Storage time brings troubles to storage, transportation and storage, and a little carelessness will cause the phenomenon of smell and quality. Summary of the invention [0003] The purpose of the present invention is to provide a processing method of low-oil fried peanut kernels, which has the...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L5/10A23L5/20
CPCA23L25/25A23L5/11A23L5/20
Inventor 安明艳
Owner HUBEI UNIV OF ARTS & SCI
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