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Fried peanut and production process thereof

A production process and technology of peanuts, applied in the fields of preservation of seeds by freezing/cooling, food science, food preservation, etc., can solve the problems of difficulty in controlling oil temperature, fried peanuts, affecting the taste of peanuts, etc., to reduce frying time, Moisture reduction, significant antioxidant and antibacterial effects

Inactive Publication Date: 2019-04-23
QINGDAO QIANSONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] When preparing fried peanuts, peanuts need to be fried with edible oil, but in the process of frying for a long time, it is difficult to control the oil temperature, and the peanuts are easy to be fried, which affects the taste of peanuts; in the prior art, the application number is The patent application document of CN201710560978.7 discloses a fried peanut and its production process. The production process of a fried peanut includes the following steps: preliminary screening and cleaning, boiling, peeling and screening, frying , taste and final screening

Method used

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  • Fried peanut and production process thereof
  • Fried peanut and production process thereof
  • Fried peanut and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0041] Preparation example 1: Prepared by stirring evenly 1000kg of rice bran salad oil, 3kg of camellia oil, 1kg of sesamol and 0.3kg of citric acid.

preparation example 2

[0042] Preparation example 2: 1050 kg of rice bran salad oil, 4 kg of camellia oil, 1.5 kg of sesamol and 0.35 kg of citric acid were uniformly stirred.

preparation example 3

[0043] Preparation example 3: 1100kg of rice bran salad oil, 5kg of camellia oil, 2kg of sesamol and 0.4kg of citric acid were uniformly stirred.

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PUM

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Abstract

The invention discloses a fried peanut and a preparation method thereof, and belongs to the technical field of peanut processing. The preparation method of the fried peanut is characterized by comprising the following steps of pretreatment, baking, cooling, peeling, frying and seasoning. The fried peanut and the preparation method thereof have the advantages that the peanut is baked at the lower temperature, thereby being capable of reducing the moisture of the peanut, improving the crispness of the peanut, also reducing the frying time of the peanut, and reducing the loss of the nutrition ofthe peanut caused by the long frying time while retaining the taste of the peanut; the baked peanut is easier to peel under cooling of cold air, thereby being conductive to improving the taste of thefried peanut.

Description

technical field [0001] The invention relates to the technical field of peanut processing, more specifically, it relates to a fried peanut and a production process thereof. Background technique [0002] Peanut is an important economic crop in my country, and it is also a traditional food loved by the people; and peanut is rich in protein, fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, and minerals such as calcium, phosphorus, and iron. , has the effects of improving blood circulation, promoting growth and development, enhancing memory and delaying aging. In order to adapt to the tastes of various groups of people, the types of peanut products are becoming more and more abundant; traditional peanut products mainly include roasted peanuts, fried peanuts, Honey Peanuts and Hanging Cream Peanuts etc. [0003] When preparing fried peanuts, peanuts need to be fried with edible oil, but in the process of frying for a long time, it is difficult to control the oil temperature...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L27/00A23L27/10A23L27/20A23L3/3472A23L3/349A23L3/3508A23L5/10A23B9/10
CPCA23L25/20A23B9/10A23L3/3472A23L3/349A23L3/3508A23L5/10A23L5/11A23L27/00A23L27/10A23L27/20A23V2002/00A23V2250/032
Inventor 王云业
Owner QINGDAO QIANSONG FOOD
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