摘要
以花生仁为原料，经脱膜、油炸、调味等一系列工艺精制而成盐酥花生。结果表明：可采用干式多滚轮摩擦脱膜或湿法脱膜，最佳条件为油炸温度１５０～１５２℃，油炸时间５．５ｍｉｎ，香盐末添加量为１．４％、香甜油添加量为１．５％。
The production process of salt roasted peanut includes removing epidermis,oil fried,adding flavourings and so on.The main material of product is peanut.The methods of removing epidermis is dry friction with rolling wheels or blanching process.The optimal fried conditions are 150-150℃ and 5.5 min.The quantity of adding flavouring is(spice and salt powder)1.4% and (spicy and sweet oil) 1.5%,Separately.
出处
《郑州粮食学院学报》
1996年第4期92-98,共7页
Journal of Zhengzhou Institute of Technology
关键词
盐酥花生
脱膜
油炸
调味
方便食品
salt roasted peanut
removing epidermis
fried
flavouring
