Peanut processing method

Abstract

The invention discloses a peanut processing method. The peanut processing method includes the following steps that screening is carried out, specifically, impurities in peanuts and moldy and broken peanuts are removed; soaking is carried out, specifically, the peanuts screened in the step 1 are soaked in hot water at 90-95 DEG C for 10s-20s; stir-fry is carried out, specifically, the peanuts soaked in the step 2 are taken out and placed in stir-fry ingredients for stir-frying, wherein the stir-fry ingredients are edible salt and Sichuan pepper powder; filtration is carried out, specifically, the peanuts stir-fried in the step 3 are poured into a strainer to filter out the peanuts; cooling is carried out, specifically, the peanuts filtered-out in the step 4 are placed at room temperature tobe cooled to room temperature; and packaging is carried out, specifically, the peanuts cooled in the step 5 are vacuum-packed at a vacuum degree of 0.3MPa. The peanut processing method has the advantages that the processing process is simple, easy to make and suitable for large-scale production, edible oil does not need to be added during the stir-frying process, the edible salt used in the stir-frying process can be recycled, the production cost is greatly reduced, and the processed peanuts have a long shelf life.

Description

technical field [0001] The invention relates to the technical field of peanut processing, in particular to a peanut processing method. Background technique [0002] my country is the world's largest producer and consumer of peanuts, and is an important oil crop and economic crop in my country. Peanut kernels have high nutritional value, with a fat content of 38-60%, mostly unsaturated fatty acids, and a protein content of 24 % to 36%, among the plant protein resources, it is the third protein source. Peanut kernels contain 8 kinds of amino acids necessary for the human body, and the proportion is appropriate, and the digestion and absorption rate is as high as 90%. Arachidonic acid has the function of lowering blood lipid and serum cholesterol. In addition, peanuts have strong anti-aging ability and are also known as "longevity fruit". Therefore, peanuts are high-quality raw materials for snack food processing. Processing peanuts into snack foods can not only increase the a...

AI Technical Summary

Problems solved by technology

The peanut flavoring process mostly uses long-time boiling or soaking at room temperature to make the peanuts fully absorb the material liquid, which takes too long, and the production efficiency is low and the continuity is not strong; the drying process for producing a crispy taste also takes too long , the problem of high energy consumption

Due to the high oil content of peanut kernels, it is easy to stimulate the activity of free radicals during the roasting process, resulting in oil rancidity of the product. The oil content of fried peanuts is high, easy to oxidize, and the product has a short storage period.

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