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
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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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