Title: Method for producing fried a seasoned peanuts
Application Number: 86101174 Application Date: 1986.02.22
Publication Number: 1013096 Publication Date: 1987.09.09
Approval Pub. Date: Granted Pub. Date: 1991.11.13
International Classifi-cation: A23L1/36
Applicant(s) Name: Royal Trading Co., Ltd. Address:
Inventor(s) Name:
Attorney & Agent: WANG FENGZHANG
Abstract:
     In order to keep the boiling water cleaning, first of all, the dust and the fine impurity in the thick materials (i.e. peanuts) are pumped off by use of gas aspirator before shelling. The peanuts are soaked in the hot water at 85-90 deg.C for 2-2.5 minutes and after swelling that are immersed in the cold water which is slightly above room temp. (i.e. 29 deg.C) for 2 minutes immediately so as to contract and separate the peanuts from its shells. The shelled peanuts are placed in the cold store at 10-15 deg.C at least for 2 hours to make cooling and drying, so that the sweet taste in the peanuts is extracted and in that 0.8 wt% viscous artificial butter and 0.7 wt% salt are mixed as seasonings.
Time: 10