Peanut is one of China's main economic crops. Its content of fat and crude protein is relatively high, but it has long been limited to simple frying and oil extraction. Its comprehensive utilization value is not high. In order to increase the utilization of peanuts and their by-products and increase output value and income, we now introduce several new ways of processing value-added peanuts.
1. Peanut fresh-processed Fresh peanuts are popular with people because of their tenderness, delicious taste, and rich nutrition. However, due to the limitation of the harvest season, fresh peanuts have a short supply time. Therefore, the ordinary dried peanuts will be freshly processed into fresh peanuts to supply the market throughout the year and have a good economic benefit. Method: The dried peanuts were put into the soaking pool and soaked in a circulating solution with a concentration of 1% to 2% salt solution at a temperature of 15 to 30°C for 3 to 8 days, followed by washing with water and then 4% to 7% of clay. Dilute slurry soaked for 0.8 to 2 hours, then drain the excess mud and dry the surface moisture, and finally use the sediment for more than 2 days. Sieve the sand to get fresh and fresh peanuts. Use this method to produce the peanut shape, The color, texture, flavor, and taste are exactly the same as those of fresh peanuts, and the preservation time is as long as 4 to 6 weeks.
Second, crystal peanut tofu crystal peanut tofu to maintain the original characteristics of peanuts. Not only delicious taste, pleasant fragrance, and production methods are simple, without plaster, brine, with 0.5 kg of peanuts, 0.5 kg of starch, 0.05 kg of seaweed sodium powder, can be more than 5 kg of peanut tofu, the cost per kilogram does not exceed 0.30 yuan. Method: The peanuts were soaked in warm water and the red skin was removed. After washing, the water was refined to a weight of 5 kg. Then slowly add the starch and seaweed sodium powder to the small amount of peanut butter, stir into a paste, then mix with all the peanut butter, and add the appropriate amount of salt; pour the mixture into the iron pan, stir it over a mild fire and stir until all After becoming transparent and without a slurry, pour it into a bean curd bag on a tofu ring, 5 cm in thickness, tie the bag, press the lid, place a weight of 15 kg to 20 kg, and let it cool for half an hour until it cools. After that, it is a crystal-clear peanut tofu.
Third, green peanut shoots The rapid production of green peanut shoots using specific methods, due to crisp, nutritious and easily digested and absorbed by the body and much consumers of all ages. Method: Take a complete coat, non-worm-eaten peanuts, exposure 3 to 5 hours to stimulate awakening, and then placed in hot water at 60 ~ 70 °C blanching for 3 seconds, so that the outer layer of peanuts red wrinkled , and then into the warm water of 30 ~ 35 °C full panning (in order to prevent the growth of peanut shoots fibrous root, 0.05% no root can be placed in the rinse water). The quick-growing peanuts are placed in a culture container, placed in a constant temperature environment of 25-35° C. to promote their germination, and watered once every 5-6 hours, and then grown 30-50 mm long after 30-36 hours. When buds are sprouted, they can be sprayed once every 3 to 4 hours. After 48 to 60 hours of this time, shoots that grow to a length of about 7 centimeters can be harvested directly after they are harvested. Liu Shiwen from: "Get Rich" 2007.05
1. Peanut fresh-processed Fresh peanuts are popular with people because of their tenderness, delicious taste, and rich nutrition. However, due to the limitation of the harvest season, fresh peanuts have a short supply time. Therefore, the ordinary dried peanuts will be freshly processed into fresh peanuts to supply the market throughout the year and have a good economic benefit. Method: The dried peanuts were put into the soaking pool and soaked in a circulating solution with a concentration of 1% to 2% salt solution at a temperature of 15 to 30°C for 3 to 8 days, followed by washing with water and then 4% to 7% of clay. Dilute slurry soaked for 0.8 to 2 hours, then drain the excess mud and dry the surface moisture, and finally use the sediment for more than 2 days. Sieve the sand to get fresh and fresh peanuts. Use this method to produce the peanut shape, The color, texture, flavor, and taste are exactly the same as those of fresh peanuts, and the preservation time is as long as 4 to 6 weeks.
Second, crystal peanut tofu crystal peanut tofu to maintain the original characteristics of peanuts. Not only delicious taste, pleasant fragrance, and production methods are simple, without plaster, brine, with 0.5 kg of peanuts, 0.5 kg of starch, 0.05 kg of seaweed sodium powder, can be more than 5 kg of peanut tofu, the cost per kilogram does not exceed 0.30 yuan. Method: The peanuts were soaked in warm water and the red skin was removed. After washing, the water was refined to a weight of 5 kg. Then slowly add the starch and seaweed sodium powder to the small amount of peanut butter, stir into a paste, then mix with all the peanut butter, and add the appropriate amount of salt; pour the mixture into the iron pan, stir it over a mild fire and stir until all After becoming transparent and without a slurry, pour it into a bean curd bag on a tofu ring, 5 cm in thickness, tie the bag, press the lid, place a weight of 15 kg to 20 kg, and let it cool for half an hour until it cools. After that, it is a crystal-clear peanut tofu.
Third, green peanut shoots The rapid production of green peanut shoots using specific methods, due to crisp, nutritious and easily digested and absorbed by the body and much consumers of all ages. Method: Take a complete coat, non-worm-eaten peanuts, exposure 3 to 5 hours to stimulate awakening, and then placed in hot water at 60 ~ 70 °C blanching for 3 seconds, so that the outer layer of peanuts red wrinkled , and then into the warm water of 30 ~ 35 °C full panning (in order to prevent the growth of peanut shoots fibrous root, 0.05% no root can be placed in the rinse water). The quick-growing peanuts are placed in a culture container, placed in a constant temperature environment of 25-35° C. to promote their germination, and watered once every 5-6 hours, and then grown 30-50 mm long after 30-36 hours. When buds are sprouted, they can be sprayed once every 3 to 4 hours. After 48 to 60 hours of this time, shoots that grow to a length of about 7 centimeters can be harvested directly after they are harvested. Liu Shiwen from: "Get Rich" 2007.05
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