Processing method of shelled peanuts
The invention discloses a processing method of shelled peanuts. The processing method comprises the working procedures of screening the shelled peanuts, cleaning the screened peanuts, cooking the cleaned peanuts, and baking the cooked peanuts, wherein in the step of cooking, materials are pre-cooked...
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| creator | LI JIANQIANG LIU XIAOJIN LI XINRONG FENG CHUNMEI YANG HONGLIANG LIANG MINHONG |
| description | The invention discloses a processing method of shelled peanuts. The processing method comprises the working procedures of screening the shelled peanuts, cleaning the screened peanuts, cooking the cleaned peanuts, and baking the cooked peanuts, wherein in the step of cooking, materials are pre-cooked with clean water, interval cooking is performed with seasoning, and a bleaching agent or an antioxidant is not added in the cooking process. The processing method of the shelled peanuts disclosed by the invention not only can prevent shells of the peanuts from turning yellow or turning spoiled, but also is favorable for quick and uniform absorption of the seasoning, so that the cooking time is shortened; the bleaching agent and the antioxidant do not need to be added, so that the shelled peanuts are safe and healthy.
本发明公开了种带壳花生的加工方法，包括带壳花生的筛选、清洗、煮制以及烘烤工序，其中，煮制为将物料在清水中预煮后，在调味料中间歇煮料，且煮制过程中不加入漂白剂或抗氧剂。本发明的带壳花生的加工方法既能防止花生外皮变黄、发馊，有利于调味料的快速均匀吸收，节省了煮制时间，又无需加入漂白剂和抗氧剂，使带壳花生更安全、健康。 |
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本发明公开了种带壳花生的加工方法，包括带壳花生的筛选、清洗、煮制以及烘烤工序，其中，煮制为将物料在清水中预煮后，在调味料中间歇煮料，且煮制过程中不加入漂白剂或抗氧剂。本发明的带壳花生的加工方法既能防止花生外皮变黄、发馊，有利于调味料的快速均匀吸收，节省了煮制时间，又无需加入漂白剂和抗氧剂，使带壳花生更安全、健康。</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160928&DB=EPODOC&CC=CN&NR=105962249A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20160928&DB=EPODOC&CC=CN&NR=105962249A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LI JIANQIANG</creatorcontrib><creatorcontrib>LIU XIAOJIN</creatorcontrib><creatorcontrib>LI XINRONG</creatorcontrib><creatorcontrib>FENG CHUNMEI</creatorcontrib><creatorcontrib>YANG HONGLIANG</creatorcontrib><creatorcontrib>LIANG MINHONG</creatorcontrib><title>Processing method of shelled peanuts</title><description>The invention discloses a processing method of shelled peanuts. The processing method comprises the working procedures of screening the shelled peanuts, cleaning the screened peanuts, cooking the cleaned peanuts, and baking the cooked peanuts, wherein in the step of cooking, materials are pre-cooked with clean water, interval cooking is performed with seasoning, and a bleaching agent or an antioxidant is not added in the cooking process. The processing method of the shelled peanuts disclosed by the invention not only can prevent shells of the peanuts from turning yellow or turning spoiled, but also is favorable for quick and uniform absorption of the seasoning, so that the cooking time is shortened; the bleaching agent and the antioxidant do not need to be added, so that the shelled peanuts are safe and healthy.
本发明公开了种带壳花生的加工方法，包括带壳花生的筛选、清洗、煮制以及烘烤工序，其中，煮制为将物料在清水中预煮后，在调味料中间歇煮料，且煮制过程中不加入漂白剂或抗氧剂。本发明的带壳花生的加工方法既能防止花生外皮变黄、发馊，有利于调味料的快速均匀吸收，节省了煮制时间，又无需加入漂白剂和抗氧剂，使带壳花生更安全、健康。</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAJKMpPTi0uzsxLV8hNLcnIT1HIT1MozkjNyUlNUShITcwrLSnmYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxzn6GBqaWZkZGJpaOxsSoAQAbISbr</recordid><startdate>20160928</startdate><enddate>20160928</enddate><creator>LI JIANQIANG</creator><creator>LIU XIAOJIN</creator><creator>LI XINRONG</creator><creator>FENG CHUNMEI</creator><creator>YANG HONGLIANG</creator><creator>LIANG MINHONG</creator><scope>EVB</scope></search><sort><creationdate>20160928</creationdate><title>Processing method of shelled peanuts</title><author>LI JIANQIANG ; LIU XIAOJIN ; LI XINRONG ; FENG CHUNMEI ; YANG HONGLIANG ; LIANG MINHONG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN105962249A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2016</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LI JIANQIANG</creatorcontrib><creatorcontrib>LIU XIAOJIN</creatorcontrib><creatorcontrib>LI XINRONG</creatorcontrib><creatorcontrib>FENG CHUNMEI</creatorcontrib><creatorcontrib>YANG HONGLIANG</creatorcontrib><creatorcontrib>LIANG MINHONG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LI JIANQIANG</au><au>LIU XIAOJIN</au><au>LI XINRONG</au><au>FENG CHUNMEI</au><au>YANG HONGLIANG</au><au>LIANG MINHONG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Processing method of shelled peanuts</title><date>2016-09-28</date><risdate>2016</risdate><abstract>The invention discloses a processing method of shelled peanuts. The processing method comprises the working procedures of screening the shelled peanuts, cleaning the screened peanuts, cooking the cleaned peanuts, and baking the cooked peanuts, wherein in the step of cooking, materials are pre-cooked with clean water, interval cooking is performed with seasoning, and a bleaching agent or an antioxidant is not added in the cooking process. The processing method of the shelled peanuts disclosed by the invention not only can prevent shells of the peanuts from turning yellow or turning spoiled, but also is favorable for quick and uniform absorption of the seasoning, so that the cooking time is shortened; the bleaching agent and the antioxidant do not need to be added, so that the shelled peanuts are safe and healthy.
本发明公开了种带壳花生的加工方法，包括带壳花生的筛选、清洗、煮制以及烘烤工序，其中，煮制为将物料在清水中预煮后，在调味料中间歇煮料，且煮制过程中不加入漂白剂或抗氧剂。本发明的带壳花生的加工方法既能防止花生外皮变黄、发馊，有利于调味料的快速均匀吸收，节省了煮制时间，又无需加入漂白剂和抗氧剂，使带壳花生更安全、健康。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Processing method of shelled peanuts |
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