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Method for preparing healthy steam-baked flavored peanuts

A production method and peanut technology, which are used in food ingredients as taste improvers, food science and other directions, can solve the problems of flavored peanut carcinogens, potential safety hazards for consumers, damage to the internal structure of peanuts, etc., so as to avoid structural damage and hidden safety hazards. Effect

Inactive Publication Date: 2019-10-22
安徽伊食佳农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the disadvantages in the prior art that most of today’s flavored peanuts are deep-fried, which destroys the internal structure of the peanuts, and also makes the flavored peanuts carry carcinogens, which brings potential safety hazards to the eaters. A method for making healthy steam-roasted flavored peanuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of a kind of healthy steam-roasted flavor peanut proposed by the present invention comprises the following steps:

[0023] S1 raw material screening: select peanuts with uniform particle size, no insects, no pests and diseases, and collect peanuts for storage;

[0024] S2 Cleaning: Soak the peanuts in the middle of the cleaning solution for 15 minutes, take out the peanuts, spray and wash them with deionized water twice, and spray and wash them every 5 minutes, then take out the peanuts and place them under light intensity. Under the environment of 100,000 lx, drain for 40 minutes;

[0025] S3 ingredients: mix fragrant leaves, cloves, amomum, three Nye, galangal, nutmeg, prickly ash, grass fruit, dried red pepper and cinnamon, grind and stir, add water to obtain ingredients;

[0026] S4 Taste: steam roast the peanuts, and add ingredients of 1% of the mass of the peanuts during the steam roasting process, add the ingredients every 5 minutes, and c...

Embodiment 2

[0029] The preparation method of a kind of healthy steam-roasted flavor peanut proposed by the present invention comprises the following steps:

[0030] S1 raw material screening: select peanuts with uniform particle size, no insects, no pests and diseases, and collect peanuts for storage;

[0031] S2 Cleaning: Soak the peanuts in the middle of the cleaning solution for 16 minutes, take out the peanuts, spray and wash them with deionized water twice, and spray and wash them every 7 minutes, then take out the peanuts and place them under light intensity. Under the environment of 110,000 lx, drain for 50 minutes;

[0032] S3 ingredients: mix fragrant leaves, cloves, amomum, three Nye, galangal, nutmeg, prickly ash, grass fruit, dried red pepper and cinnamon, grind and stir, add water to obtain ingredients;

[0033] S4 Taste: steam roast the peanuts, and add ingredients of 1% of the mass of the peanuts during the steam roasting process, add the ingredients every 7 minutes, and c...

Embodiment 3

[0036] The preparation method of a kind of healthy steam-roasted flavor peanut proposed by the present invention comprises the following steps:

[0037] S1 raw material screening: select peanuts with uniform particle size, no insects, no pests and diseases, and collect peanuts for storage;

[0038] S2 Cleaning: Soak the peanuts in the middle of the cleaning solution for 18 minutes, take out the peanuts, and spray and wash them with deionized water for 3 times, and spray and wash them every 8 minutes, then take out the peanuts and place them under light intensity. Under the environment of 110,000 lx, drain for 50 minutes;

[0039] S3 ingredients: mix fragrant leaves, cloves, amomum, three Nye, galangal, nutmeg, prickly ash, grass fruit, dried red pepper and cinnamon, grind and stir, add water to obtain ingredients;

[0040] S4 Flavor: steam roast the peanuts, and add 2% ingredients of peanut mass during the steam roasting process, add the ingredients every 8 minutes, and cycle...

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PUM

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Abstract

The invention discloses a method for preparing healthy steam-baked flavored peanuts. The method comprises the following steps: S1 raw material screening: selecting peanuts with uniform granularity, noinsects, no pests and diseases, and collecting the peanuts; S2 cleaning; S3 blending; S4 flavoring; and S5 drying and treatment. At the beginning of the preparation of the invention, the raw materials are screened, so that the quality of the peanuts is controlled from the source, the screening of the granularity makes the whole flavored peanuts more beautiful, the peanuts accord with the aesthetic requirements of casual snacks, and are more popular with people, the ingredients are myrcia, cloves, villous amomum fruit, zingiber kawagoii hayata, galagal rhizome, nutmeg seeds, long pepper, tsaoko amomum fruit, dried red pepper and cinnamon, which are not harmful substances to the human body, while ensuring the taste, the method ensures the safety of flavored peanuts, and the subsequent peanut processing adopts steam baking to avoid the structural damage and safety hazard of peanuts caused by frying.

Description

technical field [0001] The invention relates to the technical field of making flavored peanuts, in particular to a method for making healthy steam-roasted flavored peanuts. Background technique [0002] Peanut, formerly known as groundnut, is a kind of nut with abundant production and wide consumption in my country, also known as "longevity fruit", "mud bean" and so on. , the wing petals are separated from the keel petals, the pods are 2-5 cm long, 1-1.3 cm wide, swollen, the pods are thick, and the flowering and fruiting period is June-August. [0003] Peanut fruit contains protein, fat, sugar, vitamin A, vitamin B6, vitamin E, vitamin K, and mineral calcium, phosphorus, iron and other nutrients, contains 8 kinds of amino acids and unsaturated fatty acids needed by the human body, and contains lecithin , choline, carotene, crude fiber and other substances. The fat content is 44%-45%, the protein content is 24-36%, and the sugar content is about 20%. It is rich in vitamin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/10A23L27/14A23L5/10
CPCA23L5/13A23L25/20A23L27/10A23L27/14A23V2002/00A23V2200/14
Inventor 童辉童婷婷
Owner 安徽伊食佳农业科技有限公司
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