Peanut flavoring method

Abstract

The invention discloses a peanut flavoring method, which belongs to the field of food processing, and comprises the following steps: adding pickling liquid to submerge peanut kernels, pressurizing to basic pickling pressure intensity, continuously increasing the pressure intensity of a pickling tank for multiple times, maintaining the pressure for a first time after each time of pressure increasing, and gradually reducing the pressure to atmospheric pressure after the pressure is increased to preset peak pressure intensity so as to complete a round of variable pressure pickling; in the variable-pressure pickling process, liquid and gas in the pickling tank are continuously extracted and re-introduced into the pickling tank to form continuous circulating reflux; the variable-pressure pickling is repeated for more than two rounds; emptying the pickling liquid, vacuumizing the pickling tank, and heating to dehydrate the peanut kernels; and repeating the steps in sequence. Pickling liquid has different permeability to peanuts under different pressure intensities, multi-stage pressure maintaining is beneficial for pickling the interiors of the peanuts to be tasty, circulating backflow is beneficial for further penetrating the pickling liquid into the interiors of the peanuts, vacuumizing and heating dehydration are beneficial for puffing the peanuts to generate cracks, and the peanuts are dried. The pickling liquid in the next turn of variable-pressure pickling can more deeply penetrate into the peanuts.

Description

Technical Field

[0001] The invention relates to a peanut flavoring method and belongs to the field of food processing. Background Art

[0002] Peanuts are a food that is loved by consumers around the world. Not only do they have outstanding nutritional value, they also occupy an important position in the snack market and show a variety of applications. Peanuts are rich in protein, fat and dietary fiber, and also provide a variety of vitamins and minerals. Peanuts contain antioxidant ingredients such as vitamin E and resveratrol. These active substances can reduce free radical damage and show significant effects in anti-aging and prevention of chronic diseases. The high energy characteristics of peanuts also make them an important source of energy supplement in daily diet, especially for athletes and workers who need extra energy. Peanuts are also a common snack. Their taste and varied flavors make them a popular snack ingredient.

[0003] In the prior art, it takes a long time to pickle peanuts. The dense structure of peanuts blocks the penetration of pickling liquid. The cell walls inside peanuts are composed of cellulose and hemicellulose, which further restricts the seasoning liquid from entering the seeds. The low moisture content of peanuts also slows down the diffusion of the pickling liquid. Based on the above factors, the pickled peanuts currently either have no flavor inside, or have flavor inside but are very salty on the outside. Summary of the invention

[0004] In order to overcome the deficiencies of the prior art, the present invention provides a peanut flavoring method, which can make the peanuts pickled with flavor more evenly.

[0005] The technical solution adopted by the present invention to solve its technical problem is: A method for imparting flavor to peanuts, comprising the following steps: Adding pickling liquid into the pickling tank until the peanut kernels in the pickling tank are submerged; The pickling tank is pressurized to a basic pickling pressure, the pressure of the pickling tank is continuously increased in multiple times until a preset peak pressure is reached, and then the pressure is gradually reduced to atmospheric pressure to complete a round of variable pressure pickling; during the variable pressure pickling process, the liquid and gas in the pickling tank are continuously extracted and re-introduced into the pickling tank to form a continuous circulation reflux; during the variable pressure pickling process, the pressure is maintained for a first time after each pressure increase; the variable pressure pickling is repeated for more than two rounds; Emptying the pickling liquid, evacuating the pickling tank and heating the peanut kernels in the pickling tank to dehydrate the peanut kernels; Repeat the above steps two more times.

[0006] The permeability of the pickling liquid to peanuts is different under different pressures. The peanut flavoring method provided in the present application continues to gradually increase the pressure in the basic pickling pressure environment, and maintains the pressure for a first period of time after each pressurization. Multi-stage pressure maintenance is conducive to the pickling of flavors inside the peanuts. At the same time, during the variable pressure pickling process, the circulation of the reflux liquid and gas has a cavitation effect, which is conducive to destroying the cell walls of the peanuts and is more conducive to the pickling liquid penetrating into the interior of the peanuts. Subsequent vacuuming and heating dehydration are conducive to the expansion of the peanuts, resulting in cracks in the peanuts, making it easier for the pickling liquid in the next round of variable pressure pickling to penetrate into the interior of the peanuts.

[0007] Furthermore, in the variable pressure pickling, the liquid that is reintroduced into the pickling tank enters the pickling tank from the top of the pickling tank, and the gas that is reintroduced into the pickling tank enters the pickling tank from the bottom of the pickling tank.

[0008] Such a design can strengthen the impact of gas and liquid on peanuts, further promote the flow of pickling liquid around and inside the peanut kernels, increase the frequency of cavitation, and allow the pickling liquid to penetrate into the interior of the peanuts more evenly.

[0009] Furthermore, the first time period is not less than 1 minute, which is conducive to improving the penetration effect of the pickling liquid on the peanuts under different pressure conditions. Under high pressure, the pickling liquid more effectively penetrates the peanut cell wall and diffuses into the inside of the peanuts.

[0010] Furthermore, in the step of increasing the pressure of the pickling tank multiple times until the preset peak pressure, the pressure of the pickling tank is increased at least 20 times, which is conducive to the pickling liquid penetrating into different parts of the peanuts layer by layer. Increasing the pressure multiple times can avoid damaging the original peanuts by a large increase in pressure at one time, ensuring that the peanuts remain intact during the pickling process, and the flavoring is more uniform and thorough.

[0011] Furthermore, the basic pickling pressure is 4 MPa ~ 6 MPa.

[0012] Within this pressure range, it can ensure that the pickling liquid has a certain initial penetration power on the peanuts, provide suitable starting conditions for the subsequent gradual pressure increase pickling, and is conducive to the smooth progress of the pickling process and the stability of the pickling effect.

[0013] Furthermore, the preset peak pressure is 28MPa~30MPa.

[0014] The high-pressure environment can overcome the barriers of the peanut cell wall and the dense structure inside the peanut, allowing the pickling liquid to penetrate into the core of the peanut, solving the problem of the pickling liquid being difficult to penetrate evenly during the traditional pickling process. Setting this peak pressure can improve the penetration efficiency of the pickling liquid, shorten the time required for pickling, and improve industrial production efficiency.

[0015] Furthermore, in the step of increasing the pressure of the pickling tank multiple times until a preset peak pressure, the pressure is increased by 0.5 MPa each time.

[0016] Smaller pressure steps avoid damaging the original peanuts by increasing the pressure quickly at one time, for example, preventing the peanuts from being crushed, while the pickling liquid can gradually penetrate into different parts of the peanuts. This subdivided pressure increase mode also helps to make full use of the penetration of the pickling liquid at each pressure stage during the pickling process, thereby achieving a more uniform and thorough flavoring effect.

[0017] Furthermore, in the variable pressure pickling, the total duration of pressure increase and pressure maintenance is less than the duration of pressure reduction.

[0018] A longer decompression time is beneficial to reducing the pressure difference between the inside and outside of the peanuts during the pressure reduction process, so that more seasoning molecules remain in the peanuts after the pickling tank drops to normal pressure.

[0019] Furthermore, the requirement for evacuating the pickling tank is that the pressure in the pickling tank is 6kPa~20kPa; the temperature for heating the peanut kernels in the pickling tank is 40℃~70℃, and the heating time is 10min~30min.

[0020] Furthermore, before the step of adding pickling liquid into the pickling tank until the peanut kernels in the pickling tank are submerged, a pretreatment step is also included: defatting the peanuts.

[0021] Pretreatment can significantly reduce the barrier effect of the fat film on the peanut surface on the penetration of the pickling liquid, making it easier for the pickling liquid to enter the peanut cell structure and increase the hydrophilicity of the peanut surface and interior, laying the foundation for the smooth progress of the subsequent pickling process.

[0022] Furthermore, the pickling liquid contains water-soluble nutrients.

[0023] The beneficial effects of the present invention are as follows: the peanut flavoring method of the present invention first pressurizes to a basic pickling pressure to provide an environment for efficient penetration of the pickling liquid, continues to gradually increase the pressure, and maintains the pressure for a certain period of time after each pressurization. The pickling liquid has different permeabilities to the peanuts at different pressures, and multi-stage pressure maintenance is conducive to pickling the peanuts with flavor. At the same time, during the variable pressure pickling process, the circulation of reflux liquid and gas is conducive to further penetration of the pickling liquid into the peanuts. Subsequently, vacuuming and heating for dehydration are conducive to causing the peanuts to swell and crack, which is conducive to the pickling liquid penetrating deeper into the peanuts in the next round of variable pressure pickling. DETAILED DESCRIPTION

[0024] In order to make the purpose, technical solution and advantages of the embodiments of the present disclosure clearer, the technical solution of the embodiments of the present disclosure is clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present disclosure, not all of the embodiments. Based on the described embodiments of the present disclosure, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0025] It should be understood that, under the premise of no conflict, any and all embodiments of the present invention can be combined with the technical features in any other embodiment or multiple other embodiments to obtain another embodiment. The present invention includes such a combination to obtain another embodiment.

[0026] Unless otherwise specified, all technical and scientific terms used herein have the standard meaning in the field to which the claimed subject matter belongs. If there are multiple definitions for a term, the definition herein shall prevail.

[0027] In the prior art, pickled peanuts are either not pickled well inside, or pickled well inside but the taste is too strong on the outside. To this end, the present application provides a method for flavoring peanuts, comprising the following steps: S1: Add pickling liquid into the pickling jar until the peanut kernels in the jar are submerged.

[0028] S2: Pressurize the pickling tank to the basic pickling pressure, continue to increase the pressure of the pickling tank several times until the preset peak pressure, and then gradually reduce the pressure to atmospheric pressure to complete a round of variable pressure pickling; during the variable pressure pickling process, continuously extract the liquid and gas in the pickling tank and re-introduce them into the pickling tank to form a continuous circulation reflux; during the variable pressure pickling process, maintain the pressure for the first time after each pressure increase. Repeat the variable pressure pickling for more than two rounds.

[0029] S3: draining the pickling liquid, evacuating the pickling tank and heating the peanut kernels in the pickling tank to dehydrate the peanut kernels.

[0030] Repeat the above steps two more times.

[0031] That is, the actual execution steps may be, for example, S1-S2-S2-S2-S3-S1-S2-S2-S3-S1-S2-S2-S3.

[0032] The circulating reflux during the variable pressure pickling process can cause cavitation, forming cavitation bubbles in the solution. When the cavitation bubbles collapse, huge instantaneous pressure is generated. When the cavitation bubbles collapse near the surface of the peanuts, the huge instantaneous pressure can destroy the peanut epidermis and cell walls, so that the pickling liquid can pass through the surface of the peanuts and enter its interior. The variable pressure process causes the solution to cavitate under different pressures, thereby achieving a better cavitation effect. When the pressure increases, the pickling liquid can penetrate deeper into the peanuts. The degree of penetration of the pickling liquid into the peanuts is different under different pressures. The variable pressure pickling allows the pickling liquid to gradually penetrate into the peanuts at different pressures. Peanut tissues at different depths can come into contact with the pickling liquid, which is conducive to the flavor of the peanuts.

[0033] Repeating step S2 can make the pickling liquid penetrate deeper into the peanuts, reducing the part of the peanuts that is not exposed to the pickling liquid. Preferably, in each round of S1 to S3, S2 is repeated four to eight times. Repeating the variable pressure pickling for multiple rounds further ensures that different parts of the peanuts can be flavored.

[0034] After the pickling liquid is emptied, vacuuming and heating for dehydration can cause the peanuts to swell, thereby causing cracks in the peanuts. In the next round of S1 to S3, the pickling liquid in S2 continues to penetrate into the peanuts along the cracks, which helps to speed up the flavoring of the whole peanut, and finally obtains complete flavored peanuts. Preferably, S1 to S3 are repeated four to eight times.

[0035] Preferably, in step S3, the pressure in the pickling tank is 6kPa~20kpa (absolute pressure); the temperature for heating the peanut kernels in the pickling tank is 40℃~70℃, and the heating time is 10min~30min, which is conducive to rapid dehydration. Specifically, before the S1-S3 cycle is completed, the heating time of step S3 is shorter, and the heating time of the last step S3 is longer, so that the peanuts are more conducive to storage.

[0036] In step S2, the liquid re-introduced into the pickling tank enters the pickling tank from the top of the pickling tank, and the gas re-introduced into the pickling tank enters the pickling tank from the bottom of the pickling tank. The gas enters from the bottom of the tank and passes through the surface of the peanuts, which can enhance the cavitation effect on the surface of the peanuts. After the liquid flows in from the top, it impacts the peanuts below by gravity, which can form a strong flow and local pressure change below, further enhancing the cavitation effect, making it easier for the pickling liquid to enter the inside of the peanuts.

[0037] The pickling liquid contains water-soluble nutrients, such as sugar, salt, vitamins, etc.

[0038] The oil content of peanuts is as high as 40%-50%, and water-soluble seasoning molecules are difficult to diffuse and difficult to be evenly distributed throughout the peanut.

[0039] To this end, preferably, before step S1, a pretreatment is further included: defatting the peanuts.

[0040] In some embodiments, pre-processing may be performed as follows: S01: Add peanuts into the extraction tank.

[0041] S02: Inject solvent (e.g., solvent No. 4) into the extraction tank until the peanuts are completely soaked in the solvent.

[0042] S03: Circulate and extract the solvent and gas in the extraction tank for 30min~50min and then reintroduce them into the extraction tank. At the same time, gradually increase the pressure in the extraction tank to 10MPa~60MPa and then reduce it to less than 4MPa and greater than the saturated vapor pressure of the solvent.

[0043] S04: A mixed solution of solvent and oil is obtained and discharged from the extraction tank.

[0044] S05: Continue to heat the peanuts in the extraction tank and reduce the pressure in the extraction tank to 200kPa~250kPa (absolute pressure) to remove the residual solvent in the peanuts.

[0045] This embodiment uses extraction method to defat peanuts. If necessary, step S03 can be repeated continuously, and steps S02 to S05 can also be repeated at least twice.

[0046] The peanut oil extracted in this embodiment can be sold as a finished peanut oil product. This pretreatment also has a cavitation effect, which can pre-destroy part of the cell wall of the peanut. This pretreatment also has a puffing effect, which can leave an oil drainage channel on the peanut. When flavoring, the pickling liquid can directly enter the inside of the peanut through the oil drainage channel, which can reduce the number of cycles of step S2 and the number of cycles of steps S1 to S3. By combining this pretreatment method, flavored raw peanuts can be obtained.

[0047] In other embodiments, preprocessing may be performed according to the following steps: S01': Add water to the reaction tank until the peanut kernels placed in the reaction tank are submerged.

[0048] S02': Fill the reaction tank with carbon dioxide in an amount that ensures that the solution in the reaction tank is always acidic in the subsequent steps.

[0049] S03': Heat the mixture in the reaction tank to above 80°C, gradually increase the pressure in the reaction tank to 10MPa~60MPa, and then gradually reduce the pressure to atmospheric pressure~4MPa to complete a round of pressure change procedure. During the pressure change procedure, the liquid and gas in the reaction tank are continuously extracted and re-introduced into the reaction tank to form a continuous circulation reflux.

[0050] S04': balance to atmospheric pressure, discharge the liquid in the reaction tank, evacuate the reaction tank to 6kPa~20kPa (absolute pressure) and heat the peanut kernels in the reaction tank at 40℃~70℃ to dehydrate the peanut kernels.

[0051] This embodiment uses hydrolysis to defat peanuts. If necessary, step S03' can be repeated continuously, and steps S01' to S04' can be repeated at least twice.

[0052] This embodiment uses carbon dioxide dissolved in water to form an acidic environment, and cooperates with heating and pressurization to hydrolyze the oil in the peanuts. No organic solvent is used in the process, which is safer during production, and the obtained peanuts will not have any organic solvent residue. The glycerol in the oil hydrolyzate is easily soluble in water, while the solubility of some fatty acids is insufficient. The water in step S01' can be salt water, and the salt water can generate sodium fatty acid with fatty acids, which is conducive to the removal of the hydrolyzate from the peanuts. At the same time, the peanuts can be preliminarily flavored, so that the peanuts have an initial low-salt state, which is helpful for further pickling the peanuts into sweet or salty taste. This pretreatment also has a cavitation effect, which can pre-destroy part of the cell wall of the peanuts. This pretreatment also has a puffing effect, which causes cracks in the peanuts. When flavoring, the pickling liquid can directly enter the inside of the peanuts through the oil discharge channel, which can reduce the number of cycles of step S2 and the number of cycles of steps S1 to S3.

[0053] In step S2, the first time duration is not less than 1 minute. A sufficiently long holding time can ensure that after each pressure increase, the pickling liquid has sufficient time to penetrate into the peanuts, further ensuring that the peanuts can be evenly flavored, avoiding insufficient pickling due to too short a holding time, thereby improving the flavor consistency of the final product.

[0054] In step S2, the pressure of the pickling tank is increased several times until the preset peak pressure is reached, and the pressure of the pickling tank is increased at least 20 times, so that the pickling liquid can penetrate the peanuts more smoothly and gradually. This avoids excessive pressure changes that damage the original peanuts, and at the same time allows the pickling liquid to have more time to penetrate into the different layers of the peanut structure, further improving the uniformity and flavor of the pickling inside the peanuts.

[0055] In step S2, the basic pickling pressure is 4 MPa to 6 MPa. The basic pickling pressure can provide sufficient initial osmotic pressure for the pickling liquid. Immediately pressurizing to the basic pickling pressure at the beginning of pickling can significantly increase the penetration rate of the pickling liquid, avoiding the slow increase in pressure under a low pressure environment that leads to low pickling liquid penetration efficiency. At the same time, even if the basic pressure is quickly increased, the original peanuts will not be damaged, which is conducive to laying the foundation for the subsequent high-pressure flavoring stage.

[0056] In step S2, the preset peak pressure is 28MPa-30MPa. This higher peak pressure can make the pickling liquid form a greater osmotic driving force inside the peanuts during the pickling process, break through the densest structure of the peanuts and the barrier of the cell wall, penetrate into the peanuts, achieve a deeper flavoring, and ensure that the peanuts can also fully absorb the flavor substances of the pickling liquid.

[0057] In step S2, the pressure of the pickling tank is increased several times until the preset peak pressure is reached, and the pressure is increased by 0.5 MPa each time. This relatively small and stable pressure increase allows the pickling liquid to gradually and evenly penetrate into various parts of the peanuts during the process of the peanuts adapting to the pressure change, which helps to maintain the integrity of the peanut particles (cracks are allowed, but not to break), and promotes the uniform distribution of the pickling liquid inside the peanuts, thereby improving the overall pickling effect and flavor consistency.

[0058] In variable pressure pickling, the total time of pressure increase and pressure maintenance is less than the time of pressure reduction. Slower pressure reduction helps to prevent the pickling liquid in the peanuts from rushing out of the peanuts instantly, helps to prevent the original peanuts from becoming crushed, and helps to ensure the flavoring effect. The specific pressure maintenance time design can also avoid the problem of uneven distribution of the pickling liquid due to too fast pressure changes, ensure a more uniform flavoring process, and further improve the depth and consistency of the pickling effect.

[0059] In step S3, the requirement for vacuuming the pickling tank is that the pressure in the pickling tank is 6kPa~20kPa; the temperature for heating the peanut kernels in the pickling tank is 40℃~70℃, and the heating time is 10min~30min. Similar to the effect of step S04' in the second pretreatment, vacuuming the pickling tank to a pressure range of 6kPa~20kPa is conducive to lowering the boiling point of water in the peanut kernels and accelerating dehydration. The peanut kernels are heated at a temperature of 40℃~70℃, and the heating time is between 10min~30min to ensure that the peanut kernels are fully dehydrated and retain most of the nutrients.

[0060] Example 1 Add pickling liquid to the pickling tank until the peanut kernels in the pickling tank are submerged. The pickling liquid is salt water, and the mass ratio of salt to peanuts is 1:10. Pressurize the pickling tank to 4MPa, maintain the pressure for one minute, and continue to increase the pressure of the pickling tank by 0.5MPa each time and maintain the pressure for 1 minute until the pressure is increased to 28MPa, maintain the pressure for 1 minute, and then gradually reduce the pressure to atmospheric pressure within 60 minutes to complete a round of variable pressure pickling. During the variable pressure pickling process, the liquid and gas in the pickling tank are continuously extracted and re-introduced into the pickling tank to form a continuous circulation reflux. Repeat the variable pressure pickling for three rounds. The pickling liquid is discharged and temporarily stored, the pickling tank is vacuumed to 6kPa and the peanut kernels in the pickling tank are heated at 40℃ for 10min to dehydrate the peanut kernels. Repeat the above steps in sequence, that is, a total of three rounds, and the previously stored pickling liquid is still used when repeating.

[0061] Example 2 Add physiological saline to the reaction tank until the peanut kernels placed in the reaction tank are submerged. Fill the reaction tank with carbon dioxide. Perform a pressure change procedure: heat the mixture in the reaction tank at 110°C, increase the pressure in the reaction tank to 40MPa within 30 minutes, and then reduce the pressure in the reaction tank to 4MPa within 10 minutes. Repeat the pressure change procedure for 2 rounds. While performing the pressure change procedure, continuously extract the liquid and gas in the reaction tank and re-introduce them into the reaction tank to form a continuous circulation reflux. Balance to atmospheric pressure, discharge the liquid in the reaction tank, evacuate the reaction tank to an absolute pressure of 60kpa, and heat the peanut kernels in the reaction tank at 50°C for 30 minutes. Obtain pretreated peanuts.

[0062] Add pickling liquid to the pickling tank until the peanut kernels in the pickling tank are submerged. The pickling liquid is salt water, and the mass ratio of salt to peanuts is 1:20. Pressurize the pickling tank to 6MPa, maintain the pressure for 90 seconds, and continue to increase the pressure of the pickling tank by 0.8MPa each time and maintain the pressure for 90 seconds until the pressure is increased to 30MPa, maintain the pressure for 90 seconds, and then gradually reduce the pressure to atmospheric pressure within 60 minutes to complete a round of variable pressure pickling. During the variable pressure pickling process, the liquid and gas in the pickling tank are continuously extracted and re-introduced into the pickling tank to form a continuous circulation reflux. Repeat the variable pressure pickling for two rounds. The pickling liquid is discharged and temporarily stored, the pickling tank is vacuumed to 20kPa and the peanut kernels in the pickling tank are heated at 70℃ for 20min to dehydrate the peanut kernels. Repeat the above steps (excluding pretreatment) in sequence for a total of three rounds, and the previously stored pickling liquid is still used when repeating.

[0063] Comparative Example 1 Add pickling liquid to the pickling tank until the peanut kernels in the pickling tank are submerged. The pickling liquid is salt water, and the mass ratio of salt to peanuts is 1:10. Soak for 17 hours at room temperature and pressure, then drain the pickling liquid and dry the peanuts.

[0064] Comparative Example 2 Add pickling liquid to the pickling tank until the peanut kernels in the pickling tank are submerged. The pickling liquid is salt water, and the mass ratio of salt to peanuts is 1:10. Pressurize the pickling tank to 4MPa, maintain the pressure for one minute, and continue 48 times, each time increasing the pressure of the pickling tank by 0.5MPa and maintaining the pressure for 1 minute, until the pressure is increased to 28MPa, maintain the pressure for 1 minute, and then gradually reduce the pressure to atmospheric pressure within 60 minutes to complete a round of variable pressure pickling. Repeat the variable pressure pickling for three rounds. The pickling liquid is discharged and temporarily stored, the pickling tank is vacuumed to 6kPa and the peanut kernels in the pickling tank are heated at 40℃ for 10 minutes to dehydrate the peanut kernels. Repeat the above steps in sequence, that is, a total of three rounds, and the previously stored pickling liquid is still used when repeating.

[0065] The peanuts obtained in Example 1, Comparative Example 1 and Comparative Example 2 were sampled and crushed, and the sodium content of the peanut samples was measured. The peanuts obtained in Example 1, Comparative Example 1 and Comparative Example 2 were sampled again, each was put into a seed polisher for polishing for 15 minutes, and then crushed, and the sodium content of the peanut samples was measured. The results are shown in Table 1 below.

[0066] Table 1 Sodium content per 100g of peanut crumbs / mg Example 1 Comparative Example 1 Comparative Example 2 Original product 1256 1229 1307 Polished product 992 703 846 Through experimental comparison, it can be seen that the embodiment of the present application can make the inside of the peanuts more flavorful and make the flavor distribution on the whole peanut more even.

[0067] The above is a preferred embodiment of the present invention. It should be pointed out that a person skilled in the art can make several improvements and modifications without departing from the principle of the present invention. These improvements and modifications are also considered to be within the scope of protection of the present invention.

Claims

1. A method for flavoring peanuts, characterized in that: The following steps are involved: Adding pickling liquid into the pickling tank until the peanut kernels in the pickling tank are submerged; The pickling tank is pressurized to a basic pickling pressure, the pressure of the pickling tank is continuously increased in multiple times until a preset peak pressure is reached, and then the pressure is gradually reduced to atmospheric pressure to complete a round of variable pressure pickling; during the variable pressure pickling process, the liquid and gas in the pickling tank are continuously extracted and re-introduced into the pickling tank to form a continuous circulation reflux; during the variable pressure pickling process, the pressure is maintained for a first time after each pressure increase; the variable pressure pickling is repeated for more than two rounds; Emptying the pickling liquid, evacuating the pickling tank and heating the peanut kernels in the pickling tank to dehydrate the peanut kernels; Repeat the above steps two more times.

2. The peanut flavoring method according to claim 1, characterized in that: The first duration is no less than 1 minute.

3. The peanut flavoring method according to claim 1, characterized in that: In the step of increasing the pressure of the pickling tank multiple times until the preset peak pressure, the pressure of the pickling tank is increased at least 20 times.

4. The peanut flavoring method according to claim 1, characterized in that: The basic pickling pressure is 4 MPa ~ 6 MPa.

5. The peanut flavoring method according to claim 4, characterized in that: The preset peak pressure is 28MPa~30MPa.

6. The peanut flavoring method according to claim 5, characterized in that: In the step of increasing the pressure of the pickling tank multiple times until the preset peak pressure, the pressure is increased by 0.5 MPa each time.

7. The peanut flavoring method according to claim 1, characterized in that: In the variable pressure pickling, the total duration of pressure increase and pressure maintenance is shorter than the duration of pressure reduction.

8. The peanut flavoring method according to claim 1, characterized in that: The requirement for evacuating the pickling tank is that the pressure in the pickling tank is 6kPa~20kPa; the temperature for heating the peanut kernels in the pickling tank is 40℃~70℃, and the heating time is 10min~30min.

9. The peanut flavoring method according to claim 1, characterized in that: Before the step of adding pickling liquid into the pickling tank until the peanut kernels in the pickling tank are submerged, the method further includes pretreatment: defatting the peanuts.

10. The peanut flavoring method according to claim 1, characterized in that: The pickling liquid contains water-soluble nutrients.