Tasty crisp peanut leisure food and preparation method thereof

A peanut and crisp technology is applied in the field of flavored and crisp peanut snack food and its preparation, and achieves the effects of plump peanut kernels, intact shape, and increased aroma plumpness.

Inactive Publication Date: 2011-07-27
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A manufacturing method of honey peanuts (CN1009052B), cumin multi-flavored peanuts and its manufacturing method (CN02144521.4) and other patents. The raw materials mentioned in the patents such as fish skin peanuts are wrapped with seasoning powder on the surface of peanuts. flavor, but the cooking method still uses the traditional frying method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, prepare flavor crisp peanut snack food

[0020] 1) Immersion of spice stock solution

[0021] Weigh various spices for soaking the spice stock solution: 1.0g ginger, 1.0g green onion, 0.5g aniseed, 1.0g pepper, 0.5g kaempferen, 0.5g tangerine peel, 0.5g licorice; mix the above spices, add 110g water, and Extract at 95°C for 70 minutes, and filter to obtain the original spice solution.

[0022] 2) Preparation of dipping solution

[0023] Get 100g spice stock solution, add 15g salt, 30g sucrose, 5g monosodium glutamate, 0.4g (I+G), 30g soy sauce, 40g cooking wine, 5.0g oil-water two-soluble type spicy essential oil, solid matter is dissolved and mixed.

[0024] 3) Dipping of peanuts

[0025] Weigh 1500g of milky-white peanuts with red coats removed, fully mix them with the above-prepared soaking solution, and place them for soaking at room temperature for 8.0 hours, during which proper stirring is required to ensure that the materials are evenly mixed.

...

Embodiment 2

[0035] Embodiment 2, prepare flavor crisp peanut snack food

[0036] 1) Immersion of spice stock solution

[0037] Weigh various spices for dipping the spice stock solution: 1.5g ginger, 1.0g green onion, 1.0g aniseed, 1.5g pepper, 0.6g kaempferen, 0.6g tangerine peel, 0.8g licorice; mix the above spices, add 210g water, and Extract at 100°C for 45 minutes, and filter to obtain the original spice solution.

[0038] 2) Preparation of dipping solution

[0039] Get 200g spices stock solution, add 43g salt, 80g sucrose, 10g monosodium glutamate, 0.8g (I+G), 40g soy sauce, 65g cooking wine, 10g oil-water two-soluble type spicy essential oil, solid matter is dissolved and mixed.

[0040] 3) Dipping of peanuts

[0041] Weigh 1500g of milky-white peanuts with red coats removed, fully mix them with the prepared soaking solution above, and place them for soaking at room temperature for 5.0 hours, during which proper stirring is required to ensure that the materials are evenly mixed. ...

Embodiment 3

[0051] Embodiment 3, prepare flavor crisp peanut snack food

[0052] 1) Immersion of spice stock solution

[0053] Weigh various spices for soaking spice stock solution: 3.0g ginger, 1.5g green onion, 1.0g aniseed, 2.0g pepper, 0.5g kaempferia, 1.0g tangerine peel, 0.5g licorice; mix the above spices, add 200g water, Soak at 100°C for 40 minutes, and filter to obtain the original spice solution.

[0054] 2) Preparation of dipping solution

[0055] Get 200g spice stock solution, add 40g salt, 75g sucrose, 10g monosodium glutamate, 1.0g (I+G), 50g soy sauce, 60g cooking wine, 5.0g oil-water two-soluble type ginger essential oil, solid matter is dissolved and mixed.

[0056] 3) Dipping of peanuts

[0057] Weigh 1500g of milky-white peanuts with red coats removed, fully mix them with the above-prepared soaking solution, and place them at room temperature for 6.0 hours. During this period, proper stirring is required to ensure that the materials are evenly mixed.

[0058] 4) Dr...

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PUM

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Abstract

The invention discloses a tasty crisp peanut leisure food and a preparation method thereof. The tasty crisp peanut leisure food is prepared according to the following steps: ginger, green Chinese onion, aniseed, pepper, rhizoma kaempferiae, pericarpium citri reticulatae and liquorice are used as spices and are added with water for infusing so as to obtain a basic solution of the spices; the basic solution of the spices is added with salt, saccharose, aginomoto, nucleotide delicate flavour, soy sauce, cooking wine and essential oil to prepare and obtain a peanut infusing liquid; peeled milky white peanut is mixed with the infusing liquid with a mass proportion of 1: (0.15-0.30), and is infused to be tasty for 5 to 8 hours after being stirred; the infused peanut is placed in the environment with hot air of 60 to 90 DEG C for dry to remove moisture, and then is arranged in a far infrared oven with the temperature being 130 to 160 DEG C for roasting for 15 to 30min; the heated peanut is uniformly mixed with plant oil and flavoring materials; and then cooling and packaging are conducted to obtain the tasty crisp peanut leisure food. The method can change the traditional flavoring and drying methods of the peanut on the premise of sufficiently ensuring flavoring of the peanut and keeping the peanut crisp, is more energy-saving and environment-friendly in production, and has good prospective industrialized prospect in the future.

Description

technical field [0001] The invention relates to a delicious crispy peanut snack food and a preparation method thereof. Background technique [0002] my country is the largest producer and consumer of peanuts in the world. Peanuts can be used not only for oil extraction, but also as a traditional dried fruit food, occupying an important position in my country's snack food market. According to incomplete statistics, the annual consumption of peanuts and peanut fruit snack foods in my country is 3.5-4 million tons, with an output value of nearly 60 billion yuan. There are four common types of mainstream peanut leisure products: salty and dried peanuts represented by "Tianfu Peanuts", light and crisp peanuts represented by "Shandong Peanuts", fried peanuts represented by "Jiugui Peanuts", and fried peanuts represented by "Shandong Peanuts". Coated peanuts represented by "fish skin peanuts"; the tastes are mostly salty, spiced, and spicy. The traditional processing techniques o...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 周素梅张春辉李春红陈聪林伟静路威张梅红
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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