Preparation method of fried peanuts containing fermented soybean and multiple spices

Abstract

The invention provides fried peanuts containing fermented soybean and multiple spices and a preparation method of the fried peanuts. Peanut kernels are processed through the steps of low-temperature deep-frying, gradient air cooling, compound spice stir-frying, low-temperature mixed seasoning, vacuum packaging and the like, growth of microorganisms is obviously inhibited, rising of an acid value and a peroxide value is inhibited, the peanut kernels are processed in a gradient air cooling mode to achieve a good crisp effect, multiple spices are added into seasoning liquid for treatment, and the taste of the peanut kernels is improved. The flavor can be improved through the effect of the spices, meanwhile, the crispy taste is easily caused in the dehydration process, diffusion of the spices can be promoted, the tasty time is shortened, the edible safety of the fried peanuts is improved, and beneficial reference is provided for application in production practice.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing fried peanuts containing fermented black beans and multiple spices. Background Art

[0002] Fried peanuts are a common snack food. Traditional processes typically use high-temperature frying, which leads to severe oil oxidation, a product that easily becomes rancid, a greasy taste, and significant nutrient loss. Existing technologies have attempted to improve quality by adjusting the frying temperature or adding antioxidants, but the following problems still exist: high-temperature frying results in a hard peanut texture and a monotonous flavor; the addition of chemical antioxidants may pose a safety hazard; and traditional pickling or seasoning processes make it difficult to achieve uniform adhesion of spices and a layered flavor. Furthermore, commercially available fried peanuts are susceptible to moisture and softening during storage, resulting in low crispness retention and a short shelf life, which cannot meet consumers' demands for health, taste, and shelf life. Summary of the Invention

[0003] In view of this, the present invention proposes a preparation method of fried peanuts containing fermented black beans and multiple spices. Through low-temperature frying, gradient air cooling, frying with compound spices and other processes, the problems of poor taste, easy rancidity and short shelf life of fried peanuts in the prior art are solved.

[0004] The technical solution of the present invention is achieved as follows: a method for preparing fried peanuts containing fermented black beans and multiple spices, comprising the following steps:

[0005] S1. Low temperature frying: Pour cooking oil into a cold pan. When the oil temperature is ≤50℃, add 500g peanuts. Raise the temperature to 140-150℃ and fry for 8-10 minutes. The vacuum degree should be controlled at -0.08MPa to reduce oil penetration and maintain a crispy taste.

[0006] S2. Gradient air cooling: Cool the fried peanuts to 10°C at a rate of ≥15°C / min, using -5°C cold air and a wind speed of 8m / s for 15-20 minutes to prevent residual heat from causing internal moisture migration and maintain crispness.

[0007] S3. Stir-frying of compound spices: Pour cooking oil into a cold pan, add 60g chopped shallots, 50g onion, 20g ginger, 40g garlic, and 50g coriander, stir-fry until the dehydration rate is 60%, then add 20-30g compound spice powder (including star anise, cumin, etc.) and 30g fermented yellow soy sauce, stir-fry for 2 minutes to form a flavor base.

[0008] S4. Mix and season at low temperature: Pour the cooled peanuts into the pot, stir-fry at 80-90℃ for 5 minutes, add 125g flavor enhancer (green pepper powder, chili powder, etc.) and 35g seasoning (salt, MSG, etc.), continue to stir-fry for 3 minutes to ensure that the spices are evenly attached.

[0009] S5. Vacuum packaging: After cooling to 20-30℃, vacuum pack the product in PET / AL / CPP composite aluminum foil bags with nitrogen filling, with nitrogen accounting for 98% and carbon dioxide accounting for 2%. The oxygen content in the package is ≤2%, which extends the shelf life.

[0010] Furthermore, the composite spice powder is composed of 8g of star anise, 10g of fennel, 2g of cloves, 3g of licorice, 3g of cinnamon, 5g of coriander seeds, 0.6g of tangerine peel, 3g of white button, 0.5g of peach, 0.6g of angelica, 0.4g of cinnamon bark, 5g of bay leaf, 3g of red pepper, and 0.5g of fragrant fruit, and is ultrafinely ground and then passed through an 80-mesh sieve.

[0011] Furthermore, the fermented soybeans are prepared by screening → soaking for 10 hours → steaming for 2-3 hours → inoculating wine yeast → fermenting at 25-30° C. for 2-3 days → salting for 10 days, wherein the amount of salt added is 10-15% of the weight of the soybeans, giving the product a unique fermented aroma. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 The study investigates the effects of key process parameters on the crispness of fried peanuts.

[0013] As can be seen from the figure, during the low-temperature frying stage, as the frying temperature varies within the range of 140-150°C and the frying time is adjusted within the range of 8-10 minutes, the crispness of the product shows a trend of first increasing and then stabilizing; in the gradient air cooling stage, changes in parameters such as cooling rate, cold air temperature and wind speed will also cause corresponding changes in crispness. The figure intuitively shows the correlation between each key process parameter and the crispness of the product, providing a visual reference for optimizing process parameters to obtain fried peanuts with the best crispness. DETAILED DESCRIPTION

[0014] In order to better understand the technical content of the present invention, specific examples are provided below to further illustrate the present invention.

[0015] Example 1:

[0016] A method for preparing fried peanuts containing fermented black beans and multiple spices:

[0017] S1.: Pour rapeseed oil into a cold pan. When the oil temperature reaches 40°C, add 500g peanuts. Heat to 145°C and fry for 9 minutes. Vacuum degree: -0.08MPa.

[0018] S2.: Cool to 10°C at a rate of 18°C / min, then cool for 15 minutes with a cold wind of -5°C and a wind speed of 8m / s.

[0019] S3.: Pour 20g cooking oil into a cold pan, add 60g chopped shallots, 50g onion, 20g ginger, 40g garlic, and 50g coriander and stir-fry until the dehydration rate is 60%. Add 25g compound spice powder and 30g fermented soybeans and stir-fry for 2 minutes.

[0020] S4.: Pour in the cooled peanuts, stir-fry at 85℃ for 5 minutes, add 60g green pepper powder, 40g chili powder, 25g chili segments, 20g salt, 15g MSG, and 25g cooked white sesame seeds, and continue to stir-fry for 3 minutes.

[0021] S5.: After cooling to 25°C, the product is packed in a 80μm thick PET / AL / CPP composite aluminum foil bag with vacuum nitrogen filling, with nitrogen accounting for 98% and oxygen content in the package being 1.5%.

[0022] Example 2:

[0023] The difference from Example 1 is:

[0024] S1.: Heat the oil to 150°C and fry for 8 minutes.

[0025] S2.: Cooling rate 15°C / min, cooling for 20 minutes.

[0026] S3.: Use 30g of compound spice powder and 35g of fermented black beans.

[0027] S4.: Add 30g of chili segments and 30g of cooked white sesame seeds when seasoning.

[0028] Comparative Example 1:

[0029] Comparative Example 1: S3 was adjusted without adding fermented black beans, and the remaining steps were the same, specifically:

[0030] S3.: Pour cooking oil into a cold pan, add 60g chopped shallots, 50g onion, 20g ginger, 40g garlic, and 50g coriander, stir-fry until the dehydration rate is 60%, add 25g compound spice powder and stir-fry for 2 minutes, without adding fermented black beans.

[0031] Comparative Example 2:

[0032] Comparative Example 1: S1 was adjusted to traditional high-temperature frying (oil temperature 180° C., frying for 5 minutes), and the remaining steps were the same.

[0033] Experimental data and analysis

[0034] The products of Example 1, Example 2 and Comparative Example 1 and Comparative Example 2 were subjected to quality testing, and the results were as follows:

[0035] Figure 1 : Quality comparison of different embodiments and comparative examples

[0036] Group Crispness retention rate (12 months) Acid value (KOH) (mg / g) Peroxide value (g / 100g) Sensory score (100 points) Example 1 92％ 0.75 0.22 95 Example 2 91％ 0.78 0.23 94 Comparative Example 1 85％ 0.82 0.25 88 (single flavor) Comparative Example 2 78％ 1.05 0.31 80 (greasy taste)

[0037] Depend on Figure 1 It can be seen that:

[0038] In Example 1 and Example 2, the crispness retention rate was significantly improved and the acid value and peroxide value were reduced through low-temperature frying and gradient air cooling, indicating that the process effectively delayed the oxidation of oil and extended the shelf life.

[0039] In comparative example 1, fermented black beans were not added, and the sensory score was lower, which proved that the addition of fermented black beans was crucial to the formation of flavor layering.

[0040] Comparative Example 2 used high-temperature frying, and the product had a noticeable greasy feel and an increased oxidation index, which verified the advantages of the low-temperature frying process. Beneficial effects

[0041] The invention reduces fat intake through low-temperature frying, maintains crispness through gradient air cooling, enhances flavor through the synergistic effect of compound spices and fermented black beans, and prolongs shelf life through vacuum nitrogen packaging. It has the following advantages:

[0042] Optimized taste: Low-temperature frying makes the peanuts crispy on the outside and crunchy on the inside, avoiding hardness or burnt peanuts caused by high temperature. The fermented aroma of soybeans blends with various spices to create a rich flavor.

[0043] Improved health: Reduces oil penetration and oxidation, acid value and peroxide value are lower than national standards, and no chemical antioxidants are added.

[0044] Excellent preservation: stored at room temperature for 12 months, the crispness retention rate is ≥90%, meeting the needs of industrial production and market circulation.

[0045] Controllable process: The parameters of each step are clear, which makes it easy to scale up production and provides a new technical solution for improving the quality of fried peanuts.

Claims

1. A method for preparing fried peanuts containing fermented black beans and multiple spices, characterized in that: The following steps are involved: S1. Low-temperature frying: Pour cooking oil into a cold pan. When the oil temperature is ≤50°C, add 500g peanuts. Heat to 140-150°C and fry for 8-10 minutes. The vacuum degree should be controlled at -0.08MPa. S2. Gradient air cooling: Cool the fried peanuts to 10°C at a rate of ≥15°C / min, using -5°C cold air at a wind speed of 8m / s for 15-20 minutes; S3. Stir-fry the compound spices: Pour cooking oil into a cold pan, add 60g chopped shallots, 50g onion, 20g ginger, 40g garlic, and 50g cilantro, and stir-fry until the dehydration rate is 60%. Then add 20-30g compound spice powder and 30g fermented soybeans and stir-fry for 2 minutes. S4. Low-temperature mixed seasoning: Pour the cooled peanuts into the pot and stir-fry at 80-90℃ for 5 minutes. Add 125g flavor enhancer (60g green pepper powder, 40g chili powder, 25g chili segments) and 35g seasoning (20g salt, 15g MSG, 25g cooked white sesame seeds), and continue stir-frying for 3 minutes. S5. Vacuum packaging: After cooling to 20-30℃, use PET / AL / CPP composite aluminum foil bags to vacuum-fill with nitrogen, with nitrogen accounting for 98% and carbon dioxide accounting for 2%. The oxygen content in the package is ≤2%.

2. The preparation method according to claim 1, wherein: In the steps, the oil temperature is specifically raised to 145° C. during low-temperature frying, and the frying time is 9 minutes.

3. The preparation method according to claim 1, wherein: In the gradient air cooling step, the cooling rate is specifically 18° C. / min, and the cooling time is 15 minutes.

4. The preparation method according to claim 1, wherein: In the frying step of the composite spice, small ingredients are chopped into a paste, the oil temperature is controlled at 100-120° C. during frying, and the dehydration rate is determined by a weight loss method.

5. The preparation method according to claim 1, wherein: The composite spice powder consists of 8g of star anise, 10g of fennel, 2g of cloves, 3g of liquorice, 3g of cinnamon bark, 5g of coriander seeds, 0.6g of tangerine peel, 3g of white button, 0.5g of peach, 0.6g of angelica dahurica, 0.4g of cinnamon bark, 5g of bay leaf, 3g of red pepper, and 0.5g of fragrant fruit.

6. The preparation method according to claim 1, wherein: The fermented soybeans are prepared by screening → soaking for 10 hours → steaming for 2-3 hours → inoculating distiller's yeast → fermenting at 25-30° C. for 2-3 days → salting for 10 days, wherein the amount of salt added is 10-15% of the weight of the soybeans.

7. The preparation method according to claim 1, wherein: In the vacuum packaging step, the thickness of the composite aluminum foil bag is 80 μm, and the oxygen content after packaging is measured to be ≤1.5%.

8. The preparation method according to claim 1, wherein: The product is stored at room temperature for 12 months, with a crispness retention rate of ≥90%, an acid value (KOH) ≤0.8mg / g, and a peroxide value ≤0.25g / 100g.

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