Wrapped peanuts and preparation method thereof
A technology of wrapping peanuts and peanut beans, which is applied in food science, the function of food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of high fat content in peanut beans, dare not buy, eat, dare not eat, etc., to achieve Crunchy taste, unique formula, effect of reducing fat content
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0024] A coated peanut, which comprises the following components by weight: 50 parts of peanuts, 30 parts of wheat, 5 parts of oats, 10 parts of glutinous rice flour, 1 part of seaweed powder, 3 parts of xylitol, and 2.5 parts of mushroom liquid bacteria , 0.6 parts of sodium bicarbonate, 0.2 parts of ammonium bicarbonate.
[0025] The preparation method of the above-mentioned coated peanuts is as follows: (1) Weighing each component in proportion, cleaning the peanuts, sorting out the peanuts with the same quality and size, and then using the peanuts at 30°C Soak in saturated salt water for 12 hours, then treat it with an alcohol solution with a mass concentration of 15% under a pressure of 1.2MPa for 20 minutes, and then dry it at 120°C for use;
[0026] (2) Bake wheat and oats at 140°C for 20 minutes, then mix them evenly with the nutrient solution in a culture container at a mass ratio of 1:1, sterilize, and pour wheat and oats into the culture container in a sterile envir...
Embodiment 2
[0032] A coated peanut, which comprises the following components by weight: 60 parts of peanuts, 20 parts of wheat, 10 parts of oats, 5 parts of glutinous rice flour, 3 parts of seaweed powder, 1 part of xylitol, and 4 parts of mushroom liquid strain , 0.3 parts of sodium bicarbonate, 0.5 parts of ammonium bicarbonate.
[0033] The preparation method of the above-mentioned coated peanuts is as follows: (1) Weighing each component in proportion, cleaning the peanuts, sorting out the peanuts with the same quality and size, and then using the peanuts at 40°C Soak in saturated salt water for 10 hours, then treat it with 10% alcohol solution at a pressure of 1.5MPa for 30 minutes, and then dry it at 110°C for later use;
[0034] (2) Bake wheat and oats at 160°C for 10 minutes, then mix them evenly with the nutrient solution in the culture container at a mass ratio of 1:1, sterilize, and pour the wheat and oats into the culture container in a sterile environment Insert the liquid s...
Embodiment 3
[0040] A coated peanut, which comprises the following components by weight: 55 parts of peanut beans, 25 parts of wheat, 8 parts of oats, 7 parts of glutinous rice flour, 2 parts of seaweed powder, 2 parts of xylitol, and 3.5 parts of mushroom liquid strain , 0.5 parts of sodium bicarbonate, 0.4 parts of ammonium bicarbonate.
[0041]The preparation method of the above-mentioned coated peanuts is as follows: (1) Weighing each component in proportion, cleaning the peanuts, sorting out the peanuts with the same quality and size, and then using the peanuts at 35°C Soak in saturated salt water for 11 hours, then treat it with an alcohol solution with a mass concentration of 13% under a pressure of 1.3MPa for 25 minutes, and then dry it at 115°C for use;
[0042] (2) Bake wheat and oats at 150°C for 15 minutes, then mix them evenly with the nutrient solution in a culture container at a mass ratio of 1:1, sterilize, and pour wheat and oats into the culture container in a sterile env...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com