Layered seasoning method

A kind of seasoning and type technology, applied in the field of layered taste, can solve the problem of single taste, achieve the effect of enriching the taste, changing the single taste, and optimizing the preparation method

Pending Publication Date: 2020-02-28
INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, the technical problem to be solved by the present invention is to overcome the defect of single taste of the same peanut in the prior art, thereby providing a method for layering and tasting

Method used

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  • Layered seasoning method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1- 3

[0029] Example 1 - Triple Flavored Peanuts

[0030] A layered approach that includes:

[0031] Step 1: Select peanuts with full grains, and then soak them in clear water or salt water for 4-6 hours to increase the volume of peanuts by 20-50%, so that the peanuts can fully absorb water and swell;

[0032] Step 2: Put the peanuts prepared in Step 1 in a frying equipment, and fry them at 120° C. for 20 minutes, so that the moisture inside the peanuts evaporates rapidly, and obtain fried peanut raw materials;

[0033] Step 3: Use a peanut stripper to remove the red coat of peanuts to obtain peanuts without red coats, and then add peanuts to a vacuum environment for centrifugal deoiling, effectively reducing the oil content in peanuts, so as to obtain peanuts filled with small pores Swell peanuts.

[0034] Step 4: Configure the first oil-soluble seasoning. In this embodiment, the first oil-soluble seasoning is composed of chili essential oil and peanut oil with a mass ratio of 0....

Embodiment 2- 3

[0037] Example 2 - Three Layers of Savory Almonds

[0038] A layered approach that includes:

[0039] Step 1: Select almonds with plump particles, and then soak them in water or salt water for 4-6 hours to increase the volume of almonds by 20-50%, so that the almonds can fully absorb water and swell;

[0040] Step 2: Put the almonds prepared in step 1 in a frying equipment, and fry them at 130° C. for 15 minutes, so that the moisture inside the almonds evaporates rapidly, and fried almonds are obtained;

[0041]Step 3: adding almonds to centrifugal deoiling in a vacuum environment, effectively reducing the oil content in almonds, so as to obtain expanded almonds filled with fine pores.

[0042] Step 4: Configure the first oil-soluble seasoning. In this embodiment, the first oil-soluble seasoning is composed of tangerine peel seasoning oil and soybean oil with a mass ratio of 0.05:100. Heat the wok and put the first Oil-soluble flavorings and expanded almonds, the first oil-s...

Embodiment 3

[0045] Example 3 - Two Layers of Savory Peanuts

[0046] A layered approach that includes:

[0047] Step 1: Select peanuts with full grains, and then soak them in clear water or salt water for 4-6 hours to increase the volume of peanuts by 20-50%, so that the peanuts can fully absorb water and swell;

[0048] Step 2: Put the peanuts prepared in step 1 in a frying equipment, and fry them at 160° C. for 20 minutes, so that the moisture inside the peanuts evaporates rapidly, and obtain fried peanut raw materials;

[0049] Step 3: Use a peanut stripper to remove the red coat of peanuts to obtain peanuts without red coats, and then add peanuts to a vacuum environment for centrifugal deoiling, effectively reducing the oil content in peanuts, so as to obtain peanuts filled with small pores Swell peanuts.

[0050] Step 4: Configure the first oil-soluble seasoning. In this embodiment, the first oil-soluble seasoning is composed of tangerine peel seasoning oil and soybean oil with a m...

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Abstract

The invention provides a layered seasoning method, which comprises the steps of: acquiring a raw material, nuts with expanded pores; carrying out seasoning, to be specific, blending more than two oil-soluble condiments respectively, and carrying out seasoning operation on the different oil-soluble condiments sequentially, wherein the seasoning operation specifically includes stirring and mixing the oil-soluble condiments and the nuts at the seasoning temperature, and cooling to achieve the seasoning operation with the oil-soluble condiments; and acquiring a finished product after all the oil-soluble condiments are subjected to the seasoning operation. The method is optimized, the aim of carrying out layered seasoning on a same nut can be achieved, the taste of nut products is enriched, andthe problem of single original taste is solved.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to a layered and tasty method. Background technique [0002] Fried peanuts are a traditional snack food that is deeply loved by consumers. There are many types of fried peanuts on the market. Although there are many flavors, for the same peanut, due to the limitation of technology, there is only one flavors. [0003] For example, a kind of honey peanut processing technology disclosed in CN106072334A of the prior art, or a kind of strawberry-flavored peanut and its preparation method disclosed in CN110122830A, are all before frying, wrapping a layer containing starch or flour on the surface of peanuts. The slurry is then put into an oil pan for frying, and finally different peanuts are wrapped with different seasonings to make peanuts of different flavors. In this prior art, only one kind of taste can be presented in the same peanut, and the taste is relatively single. Contents of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/10A23L27/10
CPCA23L25/20A23L5/11A23L27/105A23L27/10A23V2002/00A23V2200/16
Inventor 朱建航幸胜平付晓记熊慧薇闵华
Owner INST OF AGRI PROD QUALITY SAFETY & STANDARD JIANGXI ACAD OF AGRI SCI
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