Small fish peanuts and production method thereof

Abstract

The invention relates to a little fish and peanut bean and a production method thereof, and the production method of the little fish and peanut bean comprises the following steps: preparation of fried little fish: marinating the little fish and putting the marinated fish into a frying pan for frying to obtain the fried little fish; preparing fried peanuts: pickling the peanuts, and putting the pickled peanuts into a frying pan to be fried, so as to obtain the fried peanuts; frying the shredded chilies: coating the shredded chilies, and frying the coated shredded chilies in a fryer to obtain fried shredded chilies; frying the peas: soaking the peas, controlling water, and frying to obtain fried peas; and seasoning: stirring the fried peanuts, the fried small fishes, the fried shredded chilies, the fried peas and ingredients according to a weight part ratio of (100-105): (2-3): (1-3): (100-105): (35-45) to obtain the small fish peanuts. By marinating the small fish, most of fishy smell of the small fish is removed, and seasoning permeates into the small fish, so that the taste of the small fish is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of fried foods, and particularly relates to small fish peanuts and a production method thereof. Background Art

[0002] As people's material living standards improve, their requirements for the flavor of snack foods also increase. Peanuts, as a traditional food, are deeply loved by people. However, the choices of peanut snack foods on the market are relatively single, which limits the development of peanuts in the field of snack foods.

[0003] In the current prior art, for example, a Chinese invention patent with publication number CN103829278A discloses a method for producing spicy whitebait peanuts, which specifically discloses the following steps: Step 1, pickling and ripening of whitebait: after yeast extract, mixed marinade and water are evenly mixed, add whitebait, first pickle at room temperature for 1h to 1.5h, then put it into 60℃ to 65℃ for drying and ripening for 1h to 1.5h, and then put it into 80℃ to 85℃ for drying and ripening for 1h to 1.5h; Step 2, low-temperature frying of prickly ash and chili peppers; Step 3, peeling and ripening of peanuts: first pickle the peeled peanuts, and then fry them; Step 4, mixing: put the pickled and ripened whitebait, the fried chili peppers, the fried prickly ash, the fried peanuts, salt and monosodium glutamate in a mixing pot for mixing and evenly mixing. The spicy whitebait peanuts provided by the invention are not only rich in nutrition, but also crispy in texture, good in taste, with prominent spicy and fresh flavor, good visual effects such as vision and taste, and good color, aroma and taste. However, the whitebait is cured by pickling and drying and then mixed with the fried peanuts, and the taste of the whitebait and the peanuts is slightly different, resulting in a poor taste and a strong fishy smell. Summary of the invention

[0004] Based on this, it is necessary to provide a small fish peanut bean and a production method thereof for the problem that the whitebait is matured by pickling and drying and then mixed with fried peanuts, the taste of the whitebait and the peanuts are slightly different, resulting in a poor taste and a strong fishy smell.

[0005] To achieve the above object, the present invention adopts the following scheme:

[0006] A method for producing small fish peanuts, comprising:

[0007] S10, preparation of fried small fish:

[0008] The small fish is marinated to obtain marinated fish, and the marinated fish is put into an oil pan for frying to obtain fried small fish; wherein the frying temperature is 160° C. to 180° C., and the frying time is 180 seconds to 300 seconds;

[0009] S20, preparation of fried peanuts:

[0010] The peanuts are pickled to obtain pickled peanuts; and the pickled peanuts are put into an oil pan for frying to obtain fried peanuts; wherein the frying temperature is 155° C. to 165° C., and the frying time is 90 seconds to 110 seconds;

[0011] S30, preparation of auxiliary ingredients:

[0012] S31, frying shredded chili peppers: coating the shredded chili peppers to obtain coated shredded chili peppers, and frying the coated shredded chili peppers in a frying pan to obtain fried shredded chili peppers, wherein the frying temperature is 120° C. to 150° C.;

[0013] S32, frying peas: soaking, controlling water, and frying peas to obtain fried peas;

[0014] S40, seasoning: stir fried peanuts, fried small fish, fried chili strips, fried peas and other ingredients in a ratio of (100-105) parts by weight: (2-3) parts by weight: (1-3) parts by weight: (100-105) parts by weight: (35-45) parts by weight to produce small fish and peanuts.

[0015] Preferably, step S10 further includes the following steps:

[0016] S11, adding 4-6 parts by weight of edible salt, 9-11 parts by weight of white sugar, 13-15 parts by weight of old brine, 5-7 parts by weight of chicken paste flavor, 4-6 parts by weight of monosodium glutamate, and 1-2 parts by weight of umami king to 1000 parts by weight of boiling water and completely dissolving them to obtain brine;

[0017] S12. Put the small fish into the marinating liquid, and make sure that the marinating liquid covers the surface of the small fish. Marinate for 2400 to 3000 seconds and remove from the marinating liquid to obtain the marinated fish.

[0018] S13, putting the marinated fish into an oil pan for frying to obtain fried small fish.

[0019] Preferably, step S20 further includes the following steps:

[0020] S21, mixing and dissolving edible salt (17-19 parts by weight), white sugar (3-4 parts by weight), monosodium glutamate (3-4 parts by weight), hot pot chili oil (2-4 parts by weight), acesulfame potassium (0.2-0.4 parts by weight), and water (29-31 parts by weight) to obtain a pickling liquid;

[0021] S22, placing (24-26) parts by weight of peeled peanuts into a pickling liquid, pickling for 2 hours to 48 hours, and storing in a refrigerator to obtain pickled peanuts.

[0022] S23, putting the pickled peanuts into an oil pan for frying to obtain fried peanuts.

[0023] Preferably, frying the chili strips in S31 comprises the following steps:

[0024] S311, weighing (22-23) parts by weight of chili shreds, soaking them in water for 3 to 5 minutes, then boiling them in water for 3 to 5 minutes, removing them, draining the water, cooling them for later use, and obtaining dehydrated chili shreds;

[0025] S312, weighing (224-225) parts by weight of flour, (224-225) parts by weight of edible corn starch, (7-8) parts by weight of star anise, (74-76) parts by weight of white granulated sugar, (37-38) parts by weight of edible salt, (7-8) parts by weight of cumin powder, (39-41) parts by weight of white sesame seeds, (449-451) parts by weight of soybean oil, and (4-5) parts by weight of tertiary butylhydroquinone, and stirring evenly to obtain a coating material;

[0026] S313, coating the dehydrated pepper shreds with the coating material according to (11-12) parts by weight: (5-6) parts by weight to obtain coated pepper shreds;

[0027] S314, putting the coated chili strips into an oil pan and frying them to obtain fried chili strips.

[0028] Preferably, frying peas in S32 comprises the following steps:

[0029] S321, soaking 1 part by weight of peas in (2-3) parts by weight of water for 24 to 36 hours, and aerating the water during the soaking to obtain soaked peas;

[0030] S322, primary frying: putting the soaked peas into a fryer for frying at a temperature of 135° C. to 145° C. for a frying time of 3 to 5 minutes;

[0031] S323, secondary frying: raising the frying temperature of the fryer to 165° C. to 175° C., and frying for 3 minutes to 5 minutes;

[0032] S324, taking out the peas to control the oil, and obtaining fried peas.

[0033] Preferably, in S321, aeration is performed during immersion by segmented aeration, and 2.0% to 2.5% by weight of sodium bicarbonate and 0.20% by weight of sodium hexametaphosphate are added to water for aeration, and each aeration time is not less than 2 minutes.

[0034] Preferably, the acid value of the oil adopted for frying peas in S32 is not more than 1.5 mgKOH / g, and the polar component is not more than 27%.

[0035] Preferably, the preparation of auxiliary ingredients in S30 further includes S33, preparation of chili oil, and the preparation of chili oil includes the following steps:

[0036] S331, weighing special chili powder (2-4) parts by weight, Indian chili powder (7-9) parts by weight, and new generation chili powder (1-3) parts by weight, and stirring to obtain chili powder;

[0037] S332, weighing soybean oil (53-54 parts by weight) and 1% by weight of tert-butylhydroquinone in soybean oil, and stirring them evenly to obtain a special oil;

[0038] S333, heating the special oil to 175°C to 185°C, then cooling it to 155°C to 165°C, and then pouring it into the chili powder and stirring it evenly to obtain chili oil.

[0039] Preferably, S40 seasoning comprises the following steps:

[0040] S41, weighing 100-105 parts by weight of fried peanuts and 100-105 parts by weight of fried peas, and mixing them evenly to obtain mixed beans;

[0041] S42, weighing 0.3-0.8 parts by weight of cooked spicy oil, 0.3-0.8 parts by weight of Sichuan pepper essential oil and 3-8 parts by weight of chili oil, and stirring them evenly to obtain a mixed oil;

[0042] S43, weighing coated chili peppers (1-3 parts by weight), fried small fish (2-3 parts by weight), spicy powder (3-5 parts by weight), peppercorns (4-6 parts by weight) and pepper powder (1-2 parts by weight, and mixing and stirring evenly to obtain auxiliary materials;

[0043] S44, mixing the mixed beans, mixed oils and auxiliary materials, and stirring evenly to obtain small fish peanuts.

[0044] Small fish peanut beans prepared by the production method of small fish peanut beans as described in any one of the above items.

[0045] The technical solution adopted in this application can achieve the following beneficial effects:

[0046] 1. By braising the small fish, most of the fishy smell of the small fish can be removed, and the seasoning can penetrate into the small fish to improve the taste of the small fish.

[0047] 2. By braising the small fish first and then frying the braising small fish, the fried small fish and fried peanuts can be better mixed, which solves the problem that the small fish absorbs the oil on the surface of the fried peanuts, resulting in a lack of oil in the fried peanuts and the small fish not absorbing enough oil, thereby reducing the taste.

[0048] 3. By adding fried chili strips and fried peas to the fried fish and fried peanuts, the overall taste of the fish and peanuts is improved, and the color is made richer, thereby increasing appetite. BRIEF DESCRIPTION OF THE DRAWINGS

[0049] Figure 1 This is a flow chart of the method for producing small fish peanuts disclosed in an embodiment of the present application. DETAILED DESCRIPTION

[0050] In order to facilitate the understanding of the present application, the present application will be described more fully below with reference to the relevant drawings. The preferred embodiments of the present application are given in the drawings. However, the present application can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the disclosure of the present application more thoroughly and comprehensively understood.

[0051] It should be noted that when a device is considered to be "connected" to another device, it may be directly connected to the other device or there may be an intermediate device at the same time. The terms "inside", "top", "upper", "lower", "upper", "lower" and similar expressions used herein are for illustrative purposes only and do not represent the only implementation method.

[0052] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0053] See also Figure 1 The present application provides a method for producing small fish peanuts, comprising the following steps: S10, preparing fried small fish: braising the small fish to obtain braising fish, and putting the braising fish into an oil pan for frying to obtain fried small fish; wherein the frying temperature is 160° C. to 180° C., and the frying time is 180s to 300s;

[0054] S20, preparation of fried peanuts: pickling peanuts to obtain pickled peanuts; and frying the pickled peanuts in an oil pan to obtain fried peanuts; wherein the frying temperature is 155° C. to 165° C., and the frying time is 90 seconds to 110 seconds;

[0055] S30, preparation of auxiliary ingredients:

[0056] S31, frying shredded chili peppers: coating the shredded chili peppers to obtain coated shredded chili peppers, and frying the coated shredded chili peppers in a frying pan to obtain fried shredded chili peppers, wherein the frying temperature is 120° C. to 150° C.;

[0057] S32. Fried peas: soak, control water, and fry the peas to obtain fried peas. S40. Seasoning: stir fried peanuts, fried small fish, fried chili strips, fried peas, and other ingredients in the ratio of (100-105) parts by weight: (2-3) parts by weight: (1-3) parts by weight: (100-105) parts by weight: (35-45) parts by weight to obtain small fish and peanuts.

[0058] Specifically, the small fish are selected, cleaned, and braising is performed. There are many common braising methods, and the existing braising methods can be used for braising. The braising of the small fish can achieve the purpose of removing odor, enhancing freshness, etc. After braising, the small fish are cooked by frying to obtain braised small fish. The frying temperature is controlled at 160° C. to 180° C., and the frying time is adjusted according to the oil temperature and the surface color of the small fish to fluctuate within 180s to 300s.

[0059] The peanuts are processed by shelling and washing, and the washed peanuts are screened to select peanuts of similar size and quality. The peanuts are pickled using an existing pickling method and placed in a cold storage room for refrigeration. The longer the pickling time, the more flavorful the peanuts are. However, the total time should not exceed 48 hours. The pickled and refrigerated peanuts are put into an oil pan for frying. The frying temperature fluctuates between 155° C. and 165° C., and the frying time is adjusted according to the color of the peanut skin, and the frying time is between 90s and 110s. If the frying temperature is too high, the peanuts will have a burnt smell. If the frying temperature is too low, the peanuts will not be fried well, resulting in the problem of oil soaking. The peanuts are fried to 90% maturity for the best taste. The frying time is adjusted according to the surface color of the peanuts. If the frying time is too short, the fried peanuts will not reach the optimal maturity and have a bad taste. If the frying time is too long, the fried peanuts will be over-ripe and easily have a burnt smell.

[0060] The pepper strips are selected and washed, and after washing, they are coated with starch, flour, etc., and the coated pepper strips are put into a fryer for frying to obtain fried pepper strips, wherein the frying temperature is 120° C. to 150° C., and the pepper strips are fried until the surface of the coated pepper strips turns golden yellow; peas are selected and washed with clean water, and soaked in water at room temperature for 24 to 36 hours, and after the soaking, they are put into a fryer at 150° C. for frying until the surface turns golden yellow.

[0061] Finally, stir the fried peanuts, fried small fish, fried chili strips, fried peas and other ingredients in a ratio of 103 parts by weight: 103 parts by weight: 3 parts by weight: 2 parts by weight: 103 parts by weight: 39 parts by weight to obtain 250 parts by weight of small fish and peanuts.

[0062] The present application adopts a technical solution of a method for producing small fish peanuts to achieve the following beneficial effects:

[0063] 1. By braising the small fish, most of the fishy smell of the small fish can be removed, and the seasoning can penetrate into the small fish to improve the taste of the small fish.

[0064] 2. By braising the small fish first and then frying the braising small fish, the fried small fish and fried peanuts can be better mixed, which solves the problem that the small fish absorbs the oil on the surface of the fried peanuts, resulting in a lack of oil in the fried peanuts and the small fish not absorbing enough oil, thereby reducing the taste.

[0065] 3. By adding fried chili strips and fried peas to the fried fish and fried peanuts, the overall taste of the fish and peanuts is improved, and the color is made richer, thereby increasing appetite.

[0066] In the above scheme, in order to achieve a better marinating effect, step S10 also includes the following steps:

[0067] S11, adding 4-6 parts by weight of edible salt, 9-11 parts by weight of white sugar, 13-15 parts by weight of old brine, chicken, 4-6 parts by weight of monosodium glutamate, and 1-2 parts by weight of Fresh King to 1000 parts by weight of boiling water and completely dissolving them to obtain brine;

[0068] S12. Put the small fish into the marinating liquid, and make sure that the marinating liquid covers the surface of the small fish. Marinate for 2400 to 3000 seconds and remove from the marinating liquid to obtain the marinated fish.

[0069] S13, putting the marinated fish into an oil pan for frying to obtain fried small fish.

[0070] When braising small fish, first prepare the braising liquid, use a blender, first add 1000 parts by weight of water into the blender, then respectively add 5 parts by weight of edible salt, 10 parts by weight of white sugar, 14 parts by weight of old braising sauce, 6 parts by weight of meat paste flavoring, 5 parts by weight of monosodium glutamate and 1.5 parts by weight of umami king into the blender, and quickly stir to obtain the braising liquid, wherein the weight parts can be kilograms, grams, etc., and the proportion can be fine-tuned according to taste; take out the braising liquid and put it into a bucket, and add water to the bucket. Put the small fishes in, and make sure the marinade liquid covers the top surface of the top layer of small fishes, and place them on one side for marinating for 40 to 60 minutes. When the marinating time is up, place them aside through a colander to control the water, or use a dehydrator or other device to dehydrate them. After dehydration, put them in an oil pan at an oil temperature of 160° C. to 180° C. for frying, and adjust the frying time according to the oil temperature and the surface color of the small fishes to keep the frying time within 180s to 300s. After frying, remove them from the pan, control the oil and set aside, and the preparation of the fried small fishes is completed.

[0071] In the above scheme, in order to make the fried peanuts taste better, step S20 also includes the following steps:

[0072] S21, mixing and dissolving edible salt (17-19 parts by weight), white sugar (3-4 parts by weight), monosodium glutamate (3-4 parts by weight), hot pot chili oil (2-4 parts by weight), acesulfame potassium (0.2-0.4 parts by weight), and water (29-31 parts by weight) to obtain a pickling liquid;

[0073] S22, placing (24-26) parts by weight of peeled peanuts into a pickling liquid, pickling for 2 hours to 48 hours, and storing in a refrigerator to obtain pickled peanuts.

[0074] S23, putting the pickled peanuts into an oil pan for frying to obtain fried peanuts.

[0075] Before pickling the peanuts, a pickling liquid is prepared, and a measuring tool such as an electronic scale is used to weigh 18 parts by weight of edible salt, 5 parts by weight of white sugar, 3.5 parts by weight of monosodium glutamate, 3 parts by weight of hot pot red oil, and 0.3 parts by weight of acesulfame potassium, and the mixture is added to 30 parts by weight of water for stirring and melting to obtain a pickling liquid, which is then stored in a container for later use; the shells of the peanuts are removed by a shelling machine to obtain blanched peanuts, and 25 parts by weight of the blanched peanuts are weighed and put into the pickling liquid for pickling, wherein the shortest pickling time is 2 hours, the longest pickling time is 8 hours, and the pickling environment is in a refrigerated environment (the temperature is lower than 5° C.); when the pickling time is 2 hours, the peanut shells are removed by a shelling machine to obtain blanched peanuts, and 25 parts by weight of the blanched peanuts are weighed and put into the pickling liquid for pickling. When the time is , the peanuts are just pickled and the pickling liquid partially penetrates into the peanuts. If the time is shortened, the peanuts are not pickled and the pickling liquid has not entered the peanuts. When the pickling liquid is for 8 hours, the peanuts are pickled and the pickling liquid has completely penetrated into the peanuts, and the peanuts have been saturated with it. If the time is extended, it is a waste of time and the overall state of the peanuts has not improved again. Therefore, the most appropriate pickling time for peanuts is between 2 hours and 8 hours, and the longer the pickling time within this range, the better the taste. Put the pickled peanuts into an oil pan with an oil temperature of 155℃ to 165℃, fry for 90s to 110s, and remove from the oil after frying to control the oil for later use.

[0076] In order to achieve a better taste, in a specific implementation scheme, the deep-fried chili shreds in S31 include the following steps: S311, weigh (22-23) parts by weight of chili shreds, soak them in water for 3 to 5 minutes, then boil them for 3 to 5 minutes, remove them, control the water, and cool them for later use to obtain dehydrated chili shreds; S312, weigh (224-225 parts by weight of flour, (224-225 parts by weight of edible corn starch, (7-8 parts by weight of star anise, and (74-76 parts by weight of white sugar) ) parts by weight, edible salt (37-38) parts by weight, cumin powder (7-8) parts by weight, white sesame (39-41) parts by weight, soybean oil (449-451) parts by weight, and tertiary butylhydroquinone (4-5) parts by weight are mixed evenly to obtain a coating material; S313, the dehydrated pepper shreds and the coating material are coated according to (11-12) parts by weight: (5-6) parts by weight to obtain coated pepper shreds; S314, the coated pepper shreds are put into an oil pan and fried to obtain fried pepper shreds.

[0077] Fried chili shreds: firstly prepare qualified chili shreds: soak 22 parts by weight of chili shreds in water for 3 to 5 minutes, wash the chili shreds and chili seeds, and boil them in a pot for 3 to 5 minutes, remove the spicy taste of the chili shreds as much as possible by boiling, and control the water and dry them after boiling; then prepare the coating material: according to the qualified chili shreds (22 parts by weight), weigh 224.5 parts by weight of flour, 224.5 parts by weight of edible corn starch, 7.5 parts by weight of star anise, 75 parts by weight of white granulated sugar, 37.5 parts by weight of edible salt, 7.5 parts by weight of cumin powder, 40 parts by weight of white sesame, 450 parts by weight of soybean oil, and 4.5 parts by weight of tertiary butylhydroquinone, stir them evenly, and obtain the coating material; put the chili shreds (22 parts by weight) into the coating material (11 parts by weight) for coating, and obtain the coated chili shreds; then put them into an oil pan with an oil temperature between 120° C. and 150° C. for frying, obtain the fried chili shreds, and set aside.

[0078] Based on the above scheme, in order to achieve the purpose of improving the taste, frying peas in S32 includes the following steps:

[0079] S321, soaking 1 part by weight of peas in (2-3) parts by weight of water for 24 to 36 hours, and aerating the water during the soaking to obtain soaked peas;

[0080] S322, primary frying: putting the soaked peas into a fryer for frying at a temperature of 135° C. to 145° C. for a frying time of 3 to 5 minutes;

[0081] S323, secondary frying: raising the frying temperature of the fryer to 165° C. to 175° C., and frying for 3 minutes to 5 minutes;

[0082] S324, taking out the peas to control the oil, and obtaining fried peas.

[0083] By soaking the peas and blowing air into the peas, the peas are made softer and easier to be fried thoroughly during frying. The peas are made crisper through the first frying and the second frying, thereby solving the problem that the peas are not fried thoroughly due to insufficient frying temperature and time during frying. The problem that the peas are burst due to direct high-temperature frying is avoided through the second frying at low temperature and high temperature.

[0084] Furthermore, in S321, aeration is performed during immersion by segmented aeration, and 2.0% to 2.5% by weight of sodium bicarbonate and 0.20% by weight of sodium hexametaphosphate are added to water for aeration, and each aeration time is not less than 2 minutes.

[0085] The method comprises adding 2.0% to 2.5% by weight of sodium bicarbonate and 0.20% by weight of sodium hexametaphosphate into water, so that the water is filled with the other substances and pores are formed inside the soaked peas. When frying, hot oil enters the peas along the pores, so that the peas are fried more thoroughly and have a crispier taste.

[0086] Specifically, the acid value of the oil used for frying peas in S32 is not more than 1.5 mgKOH / g, and the polar component is not more than 27%.

[0087] The oil with an acid value of no more than 1.5 mgKOH / g and a polar component of no more than 27% is used to protect the color of fried peas, so that the fried peas are more golden in color and the problem of shell bursting during frying is solved.

[0088] Based on the above scheme, the preparation of auxiliary ingredients in S30 also includes S33, preparation of chili oil, and the preparation of chili oil includes the following steps: S331, weighing special chili powder (2-4) parts by weight, Indian chili powder (7-9) parts by weight, and new generation chili powder (1-3) parts by weight and stirring to obtain chili powder; S332, weighing soybean oil (53-54) parts by weight and 1% tert-butylhydroquinone by weight of soybean oil, stirring evenly to obtain special oil; S333, heating the oil temperature of the special oil to 175°C to 185°C, then cooling it to 155°C to 165°C, and then pouring it into the chili powder and stirring evenly to obtain chili oil.

[0089] The chili powder is obtained by weighing 3 parts by weight of special chili powder, 8 parts by weight of Indian chili powder and 2 parts by weight of new-generation chili powder and stirring them. The proportion can be adjusted according to different tastes. The Indian chili powder is a high-spicy chili powder and the new-generation chili powder is a low-spicy chili powder. 53.5 parts by weight of soybean oil and 0.535 parts by weight of tertiary butylhydroquinone are weighed and mixed. The special oil is then heated to a high temperature of 175° C. to 185° C. to stimulate the aroma of the oil, and then cooled to 155° C. to 165° C. to return to the acceptance temperature of the chili powder, and poured into the chili powder for stirring. By lowering the oil temperature of the special oil to 155° C. to 165° C., the problem of the chili powder being burnt due to the temperature being higher than 165° C. is solved, and at the same time, the problem of the chili powder not being able to be fried and losing its spicy taste due to the oil temperature being lower than 155° C. is solved.

[0090] To achieve the best taste, S40 seasoning includes the following steps:

[0091] S41, weighing 100-105 parts by weight of fried peanuts and 100-105 parts by weight of fried peas, and mixing them evenly to obtain mixed beans;

[0092] S42, weighing 0.3-0.8 parts by weight of cooked spicy oil, 0.3-0.8 parts by weight of Sichuan pepper essential oil and 3-8 parts by weight of chili oil, and stirring them evenly to obtain a mixed oil;

[0093] S43, weighing coated chili peppers (1-3 parts by weight), fried small fish (2-3 parts by weight), spicy powder (3-5 parts by weight), peppercorns (4-6 parts by weight) and pepper powder (1-2 parts by weight, and mixing and stirring evenly to obtain auxiliary materials;

[0094] S44, mixing the mixed beans, mixed oils and auxiliary materials, and stirring evenly to obtain small fish peanuts.

[0095] Weigh 102.5 parts by weight of fried peanuts and 102.5 parts by weight of fried peas, mix them evenly to obtain 205 parts by weight of mixed beans; weigh 2 parts by weight of coated peppers, 2.5 parts by weight of fried small fish, 4 parts by weight of spicy powder, 5 parts by weight of peppercorns and 4.5 parts by weight of pepper powder, mix and stir evenly to obtain 18 parts by weight of auxiliary materials; weigh 0.5 parts by weight of cooked spicy oil, 0.5 parts by weight of Sichuan pepper essential oil and 5 parts by weight of chili oil, stir evenly to obtain 6 parts by weight of mixed oils; put 205 parts by weight of mixed beans and 18 parts by weight of auxiliary materials into 6 parts by weight of mixed oils and stir to obtain 229 parts by weight of small fish and peanuts.

[0096] The present application also discloses small fish peanut beans prepared by the production method of small fish peanut beans as described in any one of the above items.

[0097] In order to enable those skilled in the art to better understand the scheme of the present invention, the present invention is further described in detail below in conjunction with embodiments.

[0098] Comparative Example 1:

[0099] Step 1, preparing a mixed marinade: placing a material bag consisting of 110g of pepper, 20g of star anise, 12g of fennel and 12.5g of licorice and 10kg of water in a sandwich pot, boiling and concentrating to 2kg of material water, filtering, and then again placing the material bag and 7.5kg of water in a sandwich pot, boiling and concentrating to 2.5kg of material water, filtering again, combining the material water obtained by the two filtrations, and then adding 0.3kg of salt to obtain a mixed marinade;

[0100] Step 2, pickling and ripening of whitebait: 3.8 kg of yeast extract, 5 kg of mixed marinade and 100 kg of water are evenly mixed and then added with 10 kg of whitebait, firstly pickled at room temperature for 1.5 hours, then dried and ripened at 60° C. for 1.25 hours, and then dried and ripened at 85° C. for 1.25 hours;

[0101] Step 3, low-temperature frying of Sichuan peppercorns and chili peppers: 0.4 kg of Sichuan peppercorns and 1.6 kg of shredded chili peppers are deep-fried at 90° C. for 4.5 minutes. Sichuan peppercorns are selected from Sichuan Hanyuan green peppercorns, and chili peppers are selected from Hunan peppercorns. The low-temperature frying reduces the moisture content in the chili peppers and Sichuan peppercorns, produces a special Sichuan peppercorn and chili pepper flavor, and improves the aroma of the Sichuan peppercorns and chili peppers. When the temperature is low, the Sichuan peppercorns and chili peppers cannot form and emit fragrance. When the temperature is high, the color of the Sichuan peppercorns and chili peppers becomes darker, affecting visual effects such as vision and taste.

[0102] Step 4: Peanut peeling and ripening: (1) Peanut peeling: 100 kg of peanuts with skin are roasted at 102.5° C. for 1.5 h, and then peeled by a dry peeling machine; (2) Peanut salting: The peeled peanuts are placed in 2 kg of mixed marinade and salted for 35 minutes; (3) Frying: The salted peanuts are fried in a fryer at 145° C. for 5 minutes;

[0103] Step 5, mixing: 9.5 kg of pickled and aged whitebait, 1.6 kg of fried chili peppers, 0.3 kg of fried peppercorns, 95 kg of fried peanuts, 1 kg of salt and 0.8 kg of monosodium glutamate are placed in a mixing pot for mixing and mixing to obtain spicy whitebait peanuts;

[0104] Step six, select 1kg of spicy whitebait peanuts and evaluate them in terms of color, visual appearance, mouthfeel and taste.

[0105] Comparative Example 2:

[0106] Step 1, preparation of pickled fish: put a material bag consisting of 110g of pepper, 20g of star anise, 12g of fennel and 12.5g of licorice and 10kg of water in a sandwich pot, boil and concentrate into 2kg of material water, filter, then put the material bag and 7.5kg of water in a sandwich pot again, boil and concentrate into 2.5kg of material water, filter again, combine the material water obtained by the two filtrations, and then add 0.3kg of salt to obtain a mixed marinade; mix 3.8kg of yeast extract, 5kg of mixed marinade and 100kg of water, then add 10kg of small fish, first marinate at room temperature for 1.5h, then put it in 60℃ for drying and maturation for 1.25h, and then put it in 85℃ for drying and maturation for 1.25h;

[0107] Step 2, preparation of fried peanuts: add 0.45kg of edible salt, 0.125kg of white sugar, 0.125kg of monosodium glutamate, 0.075kg of hot pot red oil, 0.0075kg of acesulfame potassium, and 0.75kg of water into a pot, stir and dissolve to obtain a pickling liquid, weigh 25kg of molted peanuts and put them into the pickling liquid for pickling, and the pickling temperature is 5°C, the pickling time is 40 hours, and after pickling, remove and control the water to obtain pickled peanuts; heat oil in a pot, increase the oil temperature to 160°C, put the pickled peanuts (the weight increases to 26.71kg after pickling) into the oil pan and fry for 100 seconds, and continue stirring during the frying process, fry until the surface of the peanuts is light red, remove and control the oil to obtain fried peanuts;

[0108] Step 3, preparation of auxiliary ingredients:

[0109] (1) Preparation of fried chili strips: weigh 22.5 kg of chili strips, soak them in water for 4 minutes, wash the chili seeds, boil them in water for 4 minutes, remove them, and cool them for later use (try to remove the spicy taste of the chili strips as much as possible). Weigh the ingredients according to the percentage of the total amount of dehydrated chili: 4.5 kg of flour and edible corn starch (in a ratio of 1:1), 0.075 kg of star anise, 0.75 kg of white sugar, 0.375 kg of edible salt, 0.075 kg of cumin powder, 0.4 kg of white sesame (adjustable according to the adhesion amount), 4.5 kg of soybean oil, 0.0045 kg of tertiary butyl hydroquinone (the addition amount is 1% of vegetable oil), and coat the chili strips after weighing to obtain coated chili strips; put the coated chili strips into an oil pan with a frying temperature of 140°C for frying until the surface is golden brown, and fry the fried chili strips for later use.

[0110] (2) Preparation of chili oil: 0.045 kg of chili powder for frying, 0.12 kg of Indian chili powder (high spiciness), 0.03 kg of new generation chili powder (low spiciness), 0.8 kg of soybean oil, and 0.0008 kg of tertiary butyl hydroquinone (the amount added is 1% of the vegetable oil) are mixed and set aside. When frying chili oil, first raise the oil temperature to 180°C, then reduce the oil temperature to about 160°C and start frying chili powder. After the chili powder is completely wetted with oil, add the required oil.

[0111] Step 4: Seasoning:

[0112] First, weigh 10.25 kg of fried peanuts and add them into a stirring pot, then add 0.05 kg of cooked spicy oil, 0.05 kg of Sichuan pepper essential oil and 0.5 kg of fried chili oil into the stirring pot and mix evenly, finally add 0.2 kg of wrapped chili shreds, 0.25 kg of pickled fish, 0.4 kg of spicy powder, 0.5 kg of green (red) peppercorns and 0.125 kg of pepper powder into the stirring pot and mix evenly to obtain small fish peanuts;

[0113] Step 5: Randomly weigh 1 kg of the prepared small fish peanuts and evaluate them in terms of color, vision, mouthfeel and taste.

[0114] Comparative Example 3:

[0115] Step 1, preparation of marinated fish: weigh 5 kg of clean water and bring to a boil, add 0.025 kg of edible salt, 0.05 kg of white sugar, 0.07 kg of old marinade, 0.03 kg of chicken paste essence, 0.025 kg of monosodium glutamate, and 0.005 kg of fresh flavor king into the water and stir until completely dissolved to obtain a marinating liquid; weigh 3 kg of cleaned small fish, put them into the marinating liquid and marinate for 45 minutes, remove them after the marinating is completed, and drain the water to obtain the marinated fish;

[0116] Step 2, preparation of fried peanuts: add 0.45kg of edible salt, 0.125kg of white sugar, 0.125kg of monosodium glutamate, 0.075kg of hot pot red oil, 0.0075kg of acesulfame potassium, and 0.75kg of water into a pot, stir and dissolve to obtain a pickling liquid, weigh 25kg of molted peanuts and put them into the pickling liquid for pickling, and the pickling temperature is 5°C, the pickling time is 40 hours, and after pickling, remove and control the water to obtain pickled peanuts; heat oil in a pot, increase the oil temperature to 160°C, put the pickled peanuts (the weight increases to 26.71kg after pickling) into the oil pan and fry for 100 seconds, and continue stirring during the frying process, fry until the surface of the peanuts is light red, remove and control the oil to obtain fried peanuts;

[0117] Step 3, preparation of auxiliary ingredients:

[0118] (1) Preparation of fried chili strips: weigh 22.5 kg of chili strips, soak them in water for 4 minutes, wash the chili seeds, boil them in water for 4 minutes, remove them, and cool them for later use (try to remove the spicy taste of the chili strips as much as possible). Weigh the ingredients according to the percentage of the total amount of dehydrated chili: 4.5 kg of flour and edible corn starch (in a ratio of 1:1), 0.075 kg of star anise, 0.75 kg of white sugar, 0.375 kg of edible salt, 0.075 kg of cumin powder, 0.4 kg of white sesame (adjustable according to the adhesion amount), 4.5 kg of soybean oil, 0.0045 kg of tertiary butyl hydroquinone (the addition amount is 1% of vegetable oil), and coat the chili strips after weighing to obtain coated chili strips; put the coated chili strips into an oil pan with a frying temperature of 140°C for frying until the surface is golden brown, and fry the fried chili strips for later use.

[0119] (2) Preparation of chili oil: 0.045 kg of chili powder for frying, 0.12 kg of Indian chili powder (high spiciness), 0.03 kg of new generation chili powder (low spiciness), 0.8 kg of soybean oil, and 0.0008 kg of tertiary butyl hydroquinone (the amount added is 1% of the vegetable oil) are mixed and set aside. When frying chili oil, first raise the oil temperature to 180°C, then reduce the oil temperature to about 160°C and start frying chili powder. After the chili powder is completely wetted with oil, add the required oil.

[0120] Step 4: Seasoning:

[0121] First, weigh 10.25 kg of fried peanuts and add them into a stirring pot, then add 0.05 kg of cooked spicy oil, 0.05 kg of Sichuan pepper essential oil and 0.5 kg of fried chili oil into the stirring pot and mix evenly, finally add 0.2 kg of wrapped chili shreds, 0.25 kg of marinated fish, 0.4 kg of spicy powder, 0.5 kg of green (red) peppercorns and 0.125 kg of pepper powder into the stirring pot and mix evenly to obtain small fish peanuts;

[0122] Step 5: Randomly weigh 1 kg of the prepared small fish peanuts and evaluate them in terms of color, vision, mouthfeel and taste.

[0123] Comparative Example 4:

[0124] Step 1, preparation of fried fish: wash the fish and dry them for later use, heat oil in a pan to make the oil temperature reach 170°C, fry the fish for 4 minutes until the surface is slightly yellow, and fry the fish;

[0125] Step 2, preparation of fried peanuts: add 0.45kg of edible salt, 0.125kg of white sugar, 0.125kg of monosodium glutamate, 0.075kg of hot pot red oil, 0.0075kg of acesulfame potassium, and 0.75kg of water into a pot, stir and dissolve to obtain a pickling liquid, weigh 25kg of molted peanuts and put them into the pickling liquid for pickling, and the pickling temperature is 5°C, the pickling time is 40 hours, and after pickling, remove and control the water to obtain pickled peanuts; heat oil in a pot, increase the oil temperature to 160°C, put the pickled peanuts (the weight increases to 26.71kg after pickling) into the oil pan and fry for 100 seconds, and continue stirring during the frying process, fry until the surface of the peanuts is light red, remove and control the oil to obtain fried peanuts;

[0126] Step 3, preparation of auxiliary ingredients:

[0127] (1) Preparation of fried chili strips: weigh 22.5 kg of chili strips, soak them in water for 4 minutes, wash the chili seeds, boil them in water for 4 minutes, remove them, and cool them for later use (try to remove the spicy taste of the chili strips as much as possible). Weigh the ingredients according to the percentage of the total amount of dehydrated chili: 4.5 kg of flour and edible corn starch (in a ratio of 1:1), 0.075 kg of star anise, 0.75 kg of white sugar, 0.375 kg of edible salt, 0.075 kg of cumin powder, 0.4 kg of white sesame (adjustable according to the adhesion amount), 4.5 kg of soybean oil, 0.0045 kg of tertiary butyl hydroquinone (the addition amount is 1% of vegetable oil), and coat the chili strips after weighing to obtain coated chili strips; put the coated chili strips into an oil pan with a frying temperature of 140°C for frying until the surface is golden brown, and fry the fried chili strips for later use.

[0128] (2) Preparation of chili oil: 0.045 kg of chili powder for frying, 0.12 kg of Indian chili powder (high spiciness), 0.03 kg of new generation chili powder (low spiciness), 0.8 kg of soybean oil, and 0.0008 kg of tertiary butyl hydroquinone (the amount added is 1% of the vegetable oil) are mixed and set aside. When frying chili oil, first raise the oil temperature to 180°C, then reduce the oil temperature to about 160°C and start frying chili powder. After the chili powder is completely wetted with oil, add the required oil.

[0129] Step 4: Seasoning:

[0130] First, weigh 10.25 kg of fried peanuts and add them into a stirring pot, then add 0.05 kg of cooked spicy oil, 0.05 kg of Sichuan pepper essential oil and 0.5 kg of fried chili oil into the stirring pot and mix evenly, finally add 0.2 kg of wrapped chili shreds, 0.25 kg of fried small fish, 0.4 kg of spicy powder, 0.5 kg of green (red) peppercorns and 0.125 kg of pepper powder into the stirring pot and mix evenly to obtain small fish peanuts;

[0131] Step 5: Randomly weigh 1 kg of the prepared small fish peanuts and evaluate them in terms of color, vision, mouthfeel and taste.

[0132] Embodiment 1:

[0133] Step 1, preparation of fried small fish: weigh 5kg of clean water and bring it to a boil, add 0.025kg of edible salt, 0.05kg of white sugar, 0.07kg of old marinade, 0.03kg of chicken paste essence, 0.025kg of monosodium glutamate, and 0.005kg of fresh taste king into the water and stir until completely dissolved to obtain a marinating liquid; weigh 3kg of cleaned small fish, put it into the marinating liquid and marinate for 45 minutes, remove it after the marinating is completed, and drain the water to obtain marinated fish; heat oil in a pan to make the oil temperature reach 170°C, put in the marinated fish and fry for 4 minutes, fry until the surface is slightly yellow, fry well to obtain fried small fish, and set aside;

[0134] Step 2, preparation of fried peanuts: add 0.45kg of edible salt, 0.125kg of white sugar, 0.125kg of monosodium glutamate, 0.075kg of hot pot red oil, 0.0075kg of acesulfame potassium, and 0.75kg of water into a pot, stir and dissolve to obtain a pickling liquid, weigh 25kg of molted peanuts and put them into the pickling liquid for pickling, and the pickling temperature is 5°C, the pickling time is 40 hours, and after pickling, remove and control the water to obtain pickled peanuts; heat oil in a pot, increase the oil temperature to 160°C, put the pickled peanuts (the weight increases to 26.71kg after pickling) into the oil pan and fry for 100 seconds, and continue stirring during the frying process, fry until the surface of the peanuts is light red, remove and control the oil to obtain fried peanuts;

[0135] Step 3, preparation of auxiliary ingredients:

[0136] (1) Preparation of fried chili strips: weigh 22.5 kg of chili strips, soak them in water for 4 minutes, wash the chili seeds, boil them in water for 4 minutes, remove them, and cool them for later use (try to remove the spicy taste of the chili strips as much as possible). Weigh the ingredients according to the percentage of the total amount of dehydrated chili: 4.5 kg of flour and edible corn starch (in a ratio of 1:1), 0.075 kg of star anise, 0.75 kg of white sugar, 0.375 kg of edible salt, 0.075 kg of cumin powder, 0.4 kg of white sesame (adjustable according to the adhesion amount), 4.5 kg of soybean oil, 0.0045 kg of tertiary butyl hydroquinone (the addition amount is 1% of vegetable oil), and coat the chili strips after weighing to obtain coated chili strips; put the coated chili strips into an oil pan with a frying temperature of 140°C for frying until the surface is golden brown, and fry the fried chili strips for later use.

[0137] (2) Preparation of chili oil: 0.045 kg of chili powder for frying, 0.12 kg of Indian chili powder (high spiciness), 0.03 kg of new generation chili powder (low spiciness), 0.8 kg of soybean oil, and 0.0008 kg of tertiary butyl hydroquinone (the amount added is 1% of the vegetable oil) are mixed and set aside. When frying chili oil, first raise the oil temperature to 180°C, then reduce the oil temperature to about 160°C and start frying chili powder. After the chili powder is completely wetted with oil, add the required oil.

[0138] Step 4: Seasoning:

[0139] First, weigh 10.25 kg of fried peanuts and add them into a stirring pot, then add 0.05 kg of cooked spicy oil, 0.05 kg of Sichuan pepper essential oil and 0.5 kg of fried chili oil into the stirring pot and mix evenly, finally add 0.2 kg of coated chili shreds, 0.25 kg of fried small fish, 0.4 kg of spicy powder, 0.5 kg of green (red) peppercorns and 0.125 kg of pepper powder into the stirring pot and mix evenly to obtain small fish peanuts;

[0140] Step 5: Randomly weigh 1 kg of the prepared small fish peanuts and evaluate them in terms of color, vision, mouthfeel and taste.

[0141]

[0142] By comparing Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4 and Example 1, the pickled small fish in Comparative Example 1 and Comparative Example 2 have almost no fishy smell removed and have a strong fishy smell; the braising in Comparative Example 3 can remove a small fishy smell, but the fishy smell is still strong in the final product, and the overall color of Comparative Example 1, Comparative Example 2 and Comparative Example 3 is red and white alternating, which is less appetizing; the frying in Comparative Example 4 makes the color of the small fish golden yellow, which is more visually attractive and improves appetite, removes a small fishy smell, but the fishy smell is still strong; in Example 1, the small fish is braising and then fried twice to remove the fishy smell, thereby reducing the fishy smell of the final product, and the color of the small fish is more attractive by frying, thereby improving appetite; therefore, the production process of Example 1 is relatively better.

[0143] Embodiment 2:

[0144] Step 1, preparation of fried small fish: weigh 5kg of clean water and bring it to a boil, add 0.025kg of edible salt, 0.05kg of white sugar, 0.07kg of old marinade, 0.03kg of chicken paste essence, 0.025kg of monosodium glutamate, and 0.005kg of fresh taste king into the water and stir until completely dissolved to obtain a marinating liquid; weigh 3kg of cleaned small fish, put it into the marinating liquid and marinate for 45 minutes, remove it after the marinating is completed, and drain the water to obtain marinated fish; heat oil in a pan to make the oil temperature reach 170°C, put in the marinated fish and fry for 4 minutes, fry until the surface is slightly yellow, fry well to obtain fried small fish, and set aside;

[0145] Step 2, preparation of fried peanuts: add 0.45kg of edible salt, 0.125kg of white sugar, 0.125kg of monosodium glutamate, 0.075kg of hot pot red oil, 0.0075kg of acesulfame potassium, and 0.75kg of water into a pot, stir and dissolve to obtain a pickling liquid, weigh 25kg of molted peanuts and put them into the pickling liquid for pickling, and the pickling temperature is 5°C, the pickling time is 40 hours, and after pickling, remove and control the water to obtain pickled peanuts; heat oil in a pot, increase the oil temperature to 160°C, put the pickled peanuts (the weight increases to 26.71kg after pickling) into the oil pan and fry for 100 seconds, and continue stirring during the frying process, fry until the surface of the peanuts is light red, remove and control the oil to obtain fried peanuts;

[0146] Step 3, preparation of auxiliary ingredients:

[0147] (1) Preparation of fried chili strips: weigh 22.5 kg of chili strips, soak them in water for 4 minutes, wash the chili seeds, boil them in water for 4 minutes, remove them, and cool them for later use (try to remove the spicy taste of the chili strips as much as possible). Weigh the ingredients according to the percentage of the total amount of dehydrated chili: 4.5 kg of flour and edible corn starch (in a ratio of 1:1), 0.075 kg of star anise, 0.75 kg of white sugar, 0.375 kg of edible salt, 0.075 kg of cumin powder, 0.4 kg of white sesame (adjustable according to the adhesion amount), 4.5 kg of soybean oil, 0.0045 kg of tertiary butyl hydroquinone (the addition amount is 1% of vegetable oil), and coat the chili strips after weighing to obtain coated chili strips; put the coated chili strips into an oil pan with a frying temperature of 140°C for frying until the surface is golden brown, and fry the fried chili strips for later use.

[0148] (2) Preparation of fried peas: Weigh 20 kg of peas (allowable error range ±1 kg) and 48 kg of room temperature water (allowable error range ±20 kg), and soak the peas in the water for 30 hours. Add 48 kg of sodium bicarbonate (baking soda) and 4.8 kg of sodium hexametaphosphate into the water every hour, and aerate the water during the soaking process. Each aeration time is 3 minutes. After the soaking is completed, soaked peas are obtained.

[0149] Primary frying: The temperature of the front section of the fryer is set at 140°C, the speed of the upper belt is 2Hz faster than that of the lower belt, and the soaked peas are put into the fryer and fried for 4 minutes.

[0150] Secondary frying: The temperature of the rear section of the fryer is set at 170℃, so that the soaked peas after the first frying are fried for the second time, and the frying time is 4 minutes. Ensure that the moisture content of the peas after frying is about 2.0%; and the acid value of the frying oil in the production process is ≤1.5mgKOH / g, and the polar component is ≤27%, to ensure that the peas do not burst, and the beans are golden in color after frying. The fried peas are obtained and set aside.

[0151] (3) Preparation of chili oil: 0.045 kg of chili powder, 0.12 kg of Indian chili powder (high spiciness), 0.03 kg of new generation chili powder (low spiciness), 0.8 kg of soybean oil, and 0.0008 kg of tertiary butyl hydroquinone (the amount added is 1% of the vegetable oil) are mixed and set aside. When frying chili oil, first raise the oil temperature to 180°C, then reduce the oil temperature to about 160°C and start frying chili powder. After the chili powder is completely wetted with oil, add the required oil.

[0152] Step 4: Seasoning:

[0153] First, weigh 10.25kg of fried peanuts and 10.25kg of fried peas, add them into a stirring pot and mix evenly, then add 0.05kg of cooked spicy oil, 0.05kg of Sichuan pepper essential oil and 0.5kg of fried chili oil into the stirring pot and mix evenly, finally add 0.2kg of wrapped chili shreds, 0.25kg of fried small fish, 0.4kg of spicy powder, 0.5kg of green peppercorns, 0.5kg of red peppercorns and 0.125kg of pepper powder into the stirring pot and mix evenly to obtain small fish and peanuts;

[0154] Step 5: Randomly weigh 1 kg of the prepared small fish peanuts and evaluate them in terms of color, vision, mouthfeel and taste.

[0155] Embodiment three:

[0156] Step 1, preparation of fried small fish: weigh 5kg of clean water and bring it to a boil, add 0.025kg of edible salt, 0.05kg of white sugar, 0.07kg of old marinade, 0.03kg of chicken paste essence, 0.025kg of monosodium glutamate, and 0.005kg of fresh taste king into the water and stir until completely dissolved to obtain a marinating liquid; weigh 3kg of cleaned small fish, put it into the marinating liquid and marinate for 45 minutes, remove it after the marinating is completed, and drain the water to obtain marinated fish; heat oil in a pan to make the oil temperature reach 170°C, put in the marinated fish and fry for 4 minutes, fry until the surface is slightly yellow, fry well to obtain fried small fish, and set aside;

[0157] Step 2, preparation of fried peanuts: add 0.45kg of edible salt, 0.125kg of white sugar, 0.125kg of monosodium glutamate, 0.075kg of hot pot red oil, 0.0075kg of acesulfame potassium, and 0.75kg of water into a pot, stir and dissolve to obtain a pickling liquid, weigh 25kg of molted peanuts and put them into the pickling liquid for pickling, and the pickling temperature is 5°C, the pickling time is 40 hours, and after pickling, remove and control the water to obtain pickled peanuts; heat oil in a pot, increase the oil temperature to 160°C, put the pickled peanuts (the weight increases to 26.71kg after pickling) into the oil pan and fry for 100 seconds, and continue stirring during the frying process, fry until the surface of the peanuts is light red, remove and control the oil to obtain fried peanuts;

[0158] Step 3, preparation of auxiliary ingredients:

[0159] (1) Weigh 0.125 kg of green peppercorns, 0.075 kg of red peppercorns, 0.2 kg of palm oil, 0.075 kg of chili oil, 0.25 kg of thin dried chili peppers, and 0.15 kg of chili powder, pour the weighed palm oil and chili oil into a pot, heat to 110° C., pour in the green peppercorns and red peppercorns and stir-fry for 30 seconds, then pour in the dried chili peppers and stir-fry for 30 seconds, turn off the heat and set aside, pour the stir-fried peppercorns and chili peppers into the fried peanuts for seasoning, the temperature of the fried peanuts before seasoning is 65° C., the seasoning time is 90 seconds, finally sprinkle the chili powder evenly, and cool to below 40° C. for later use;

[0160] (2) Preparation of fried chili strips: weigh 22.5 kg of chili strips, soak them in water for 4 minutes, wash the chili seeds, boil them in water for 4 minutes, remove them, and cool them for later use (try to remove the spicy taste of the chili strips as much as possible). Weigh the ingredients according to the percentage of the total amount of dehydrated chili: 4.5 kg of flour and edible corn starch (in a ratio of 1:1), 0.075 kg of star anise, 0.75 kg of white sugar, 0.375 kg of edible salt, 0.075 kg of cumin powder, 0.4 kg of white sesame (adjustable according to the adhesion amount), 4.5 kg of soybean oil, 0.0045 kg of tertiary butylhydroquinone (the addition amount is 1% of vegetable oil), and coat the chili strips after weighing to obtain coated chili strips; put the coated chili strips into an oil pan with a frying temperature of 140°C for frying until the surface is golden brown, and fry the fried chili strips for later use.

[0161] (3) Preparation of fried peas: Weigh 20 kg of peas (allowable error range ±1 kg) and 48 kg of room temperature water (allowable error range ±20 kg), and soak the peas in the water for 30 hours. Add 48 kg of sodium bicarbonate (baking soda) and 4.8 kg of sodium hexametaphosphate into the water every hour, and aerate the water during the soaking process. Each aeration time is 3 minutes. After the soaking is completed, soaked peas are obtained.

[0162] Primary frying: The temperature of the front section of the fryer is set at 140°C, the speed of the upper belt is 2Hz faster than that of the lower belt, and the soaked peas are put into the fryer and fried for 4 minutes.

[0163] Secondary frying: The temperature of the rear section of the fryer is set at 170℃, so that the soaked peas after the first frying are fried for the second time, and the frying time is 4 minutes. Ensure that the moisture content of the peas after frying is about 2.0%; and the acid value of the frying oil in the production process is ≤1.5mgKOH / g, and the polar component is ≤27%, to ensure that the peas do not burst, and the beans are golden in color after frying. The fried peas are obtained and set aside.

[0164] (4) Preparation of chili oil: 0.045 kg of chili powder, 0.12 kg of Indian chili powder (high spiciness), 0.03 kg of new generation chili powder (low spiciness), 0.8 kg of soybean oil, and 0.0008 kg of tertiary butyl hydroquinone (the amount added is 1% of the vegetable oil) are mixed and set aside. When frying chili oil, first raise the oil temperature to 180°C, then reduce the oil temperature to about 160°C and start frying chili powder. After the chili powder is completely wetted with oil, add the required oil.

[0165] Step 4: Seasoning:

[0166] First, weigh 10.25 kg of fried peanuts and 10.25 kg of fried peas, add them into a stirring pot and stir evenly, then add 0.05 kg of cooked spicy oil, 0.05 kg of Sichuan pepper essential oil and 0.5 kg of fried chili oil into the stirring pot and stir evenly, finally add 0.2 kg of wrapped chili shreds, 0.25 kg of fried small fish, 0.4 kg of spicy powder, 0.5 kg of fried green pepper grains, 0.5 kg of fried red pepper grains and 0.125 kg of pepper powder into the stirring pot and stir evenly to obtain small fish and peanuts;

[0167] Step 5: Randomly weigh 1 kg of the prepared small fish peanuts and evaluate them in terms of color, vision, mouthfeel and taste.

[0168]

[0169] Among them: the red in the comparative example is peanuts, and the white is whitebait; the red in the embodiment is chili shreds, the golden yellow is fried peanuts, the green is peas, and the slightly yellow is fried small fish;

[0170] By comparing the first, second and third embodiments, the first embodiment removes the strong fishy smell by braising and then frying the small fish, and makes the peanuts and small fish crispy and delicious by frying, but the color is relatively single and the visual effect is average; in the second embodiment, the green color is increased by adding fried peas, the color is richer and the visual effect is improved, making it more attractive and increasing appetite; in the third embodiment, the green and red peppers are stir-fried to stimulate the flavor of the peppers, so that the small fish and peanuts are attached with the pepper flavor, covering the smaller fishy smell and making them taste better; therefore, the third embodiment is the best production method for small fish and peanuts.

[0171] The above-described embodiments only express the way of equipment layout of the present application, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent application; it should be pointed out that for ordinary technicians in this field, several adjustments and improvements can be made without departing from the concept of the present application, which all belong to the scope of protection of the present application; therefore, the scope of protection of the patent of this application shall be based on the attached claims.

Claims

1. A method for producing small fish peanuts, characterized in that: The following steps are involved: S10, preparation of fried small fish: The small fish is marinated to obtain marinated fish, and the marinated fish is put into an oil pan for frying to obtain fried small fish; wherein the frying temperature is 160° C. to 180° C., and the frying time is 180 seconds to 300 seconds; S20, preparation of fried peanuts: The peanuts are pickled to obtain pickled peanuts; and the pickled peanuts are put into an oil pan for frying to obtain fried peanuts; wherein the frying temperature is 155° C. to 165° C., and the frying time is 90 seconds to 110 seconds; S30, preparation of auxiliary ingredients: S31, frying shredded chili peppers: coating the shredded chili peppers to obtain coated shredded chili peppers, and frying the coated shredded chili peppers in a frying pan to obtain fried shredded chili peppers, wherein the frying temperature is 120° C. to 150° C.; S32, frying peas: soaking, controlling water, and frying peas to obtain fried peas; S40, seasoning: stir fried peanuts, fried small fish, fried chili strips, fried peas and other ingredients in a ratio of (100-105) parts by weight: (2-3) parts by weight: (1-3) parts by weight: (100-105) parts by weight: (35-45) parts by weight to produce small fish and peanuts.

2. The method for producing small fish peanuts according to claim 1, characterized in that: Step S10 also includes the following steps: S11, adding 4-6 parts by weight of edible salt, 9-11 parts by weight of white sugar, 13-15 parts by weight of old brine, 5-7 parts by weight of chicken paste flavor, 4-6 parts by weight of monosodium glutamate, and 1-2 parts by weight of umami king to 1000 parts by weight of boiling water and completely dissolving them to obtain brine; S12, putting the small fish into the marinating liquid, and the marinating liquid covers the surface of the small fish, marinating for 2400s to 3000s and removing the fish from the marinating liquid to obtain marinated fish; S13, putting the marinated fish into an oil pan for frying to obtain fried small fish.

3. The method for producing small fish peanuts according to claim 1, characterized in that: Step S20 also includes the following steps: S21, mixing and dissolving edible salt (17-19) parts by weight, white sugar (3-4) parts by weight, monosodium glutamate (3-4) parts by weight, hot pot chili oil (2-4) parts by weight, acesulfame potassium (0.2-0.4) parts by weight, and water (29-31 parts by weight) to obtain a pickling liquid; S22, placing (24-26) parts by weight of peeled peanuts into a pickling liquid, pickling for 2 hours to 48 hours, and refrigerating to obtain pickled peanuts; S23, putting the pickled peanuts into an oil pan for frying to obtain fried peanuts.

4. The method for producing small fish peanuts according to claim 1, characterized in that: S31 includes the following steps of deep-frying chili strips: S311, weigh (22-23) parts by weight of chili shreds, soak them in water for 3 to 5 minutes, then boil them for 3 to 5 minutes, remove them, drain the water, cool them and set them aside to obtain dehydrated chili shreds; S312, weighing 224-225 parts by weight of flour, 224-225 parts by weight of edible corn starch, 7-8 parts by weight of star anise, 74-76 parts by weight of white granulated sugar, 37-38 parts by weight of edible salt, 7-8 parts by weight of cumin powder, 39-41 parts by weight of white sesame seeds, 449-451 parts by weight of soybean oil, and 4-5 parts by weight of tertiary butylhydroquinone, and stirring the mixture to obtain a coating material; S313, coating the dehydrated pepper strips with the coating material according to (11-12) parts by weight: (5-6) parts by weight to obtain coated pepper strips; S314, putting the coated chili strips into an oil pan and frying them to obtain fried chili strips.

5. The method for producing small fish peanuts according to claim 1, characterized in that: Deep-frying peas in S32 comprises the following steps: S321, soaking 1 part by weight of peas in (2-3) parts by weight of water for 24 to 36 hours, and aerating the water during the soaking, to obtain soaked peas; S322, primary frying: putting the soaked peas into a fryer for frying at a temperature of 135° C. to 145° C. for a frying time of 3 to 5 minutes; S323, secondary frying: raising the frying temperature of the fryer to 165° C. to 175° C., and frying for 3 minutes to 5 minutes; S324, taking out the peas to control the oil, and obtaining fried peas.

6. The method for producing small fish peanuts according to claim 5, characterized in that: In S321, aeration is performed during immersion by segmented aeration, and 2.0% to 2.5% by weight of sodium bicarbonate and 0.20% by weight of sodium hexametaphosphate are added to the water for aeration, and each aeration time is not less than 2 minutes.

7. The method for producing small fish peanuts according to claim 1, characterized in that: The acid value of the oil adopted for frying peas in S32 is not more than 1.5mgKOH / g, and the polar component is not more than 27%.

8. The method for producing small fish peanuts according to claim 1, characterized in that: The preparation of auxiliary ingredients in S30 also includes S33, preparation of chili oil, and the preparation of chili oil includes the following steps: S331, weighing special chili powder (2-4) parts by weight, Indian chili powder (7-9) parts by weight, and new generation chili powder (1-3) parts by weight, and stirring to obtain chili powder; S332, weighing soybean oil (53-54) parts by weight and 1% tert-butylhydroquinone by weight of soybean oil, and stirring them evenly to obtain a special oil; S333, heating the special oil to 175°C to 185°C, then cooling it to 155°C to 165°C, and then pouring it into the chili powder and stirring it evenly to obtain chili oil.

9. The method for producing small fish peanuts according to claim 8, characterized in that: S40 seasoning includes the following steps: S41, weighing 100-105 parts by weight of fried peanuts and 100-105 parts by weight of fried peas, and mixing them evenly to obtain mixed beans; S42, weighing 0.3-0.8 parts by weight of cooked spicy oil, 0.3-0.8 parts by weight of Sichuan pepper essential oil and 3-8 parts by weight of chili oil, and stirring them evenly to obtain a mixed oil; S43, weighing coated chili peppers (1-3 parts by weight), fried small fish (2-3 parts by weight), spicy powder (3-5 parts by weight), peppercorns (4-6 parts by weight) and pepper powder (1-2 parts by weight, and mixing and stirring evenly to obtain auxiliary materials; S44, mixing the mixed beans, mixed oils and auxiliary materials, and stirring evenly to obtain small fish peanuts.

10. Small fish peanut beans prepared by the production method of small fish peanut beans as described in any one of claims 1 to 9.

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