Peanut proliferation processing

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 rate of peanuts and by-products and increase output value and income, we now introduce some new ways of processing value-added peanuts.
First, the return of fresh peanut processing. Fresh peanuts are very tasty and nutritious, and they are popular among people. However, due to the limited harvesting season and short supply time, ordinary peanuts are freshly processed into fresh flowers and they are available throughout the year. They have an excellent economy. benefit. Method: Put the dried fruit into the soaking pool, and use the salt solution with concentration of 4%-5% to recycle at the temperature of 15-30°C for 3-8 days, then rinse with water, and then use 1%-7% clay slurry. Soak for 0.8 to 2 hours, then drain the excess mud and dry the surface moisture, and finally use the sediment for more than 3 days. Sieve the sand and get fresh peanuts as fresh as ever. The shape, color, texture, flavor and texture of peanuts produced by this process are exactly the same as that of fresh peanuts, and the preservation time is as long as 5 to 6 weeks.
Second, crystal flower tofu. Crystal Peanut Tofu keeps the characteristics of the original flavor of the peanut, not only taste delicious, pleasant fragrance, and the production method is simple, without plaster, brine. With 0.5 kg of peanuts, 0.5 kg of starch, and 0.05 kg of seaweed sodium powder, more than 5 kg of peanut tofu can be made at a cost of no more than 0.30 yuan per kilogram. 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, the sodium alginate powder and starch are slowly added to a small amount of peanut butter, stirred into a paste, then mixed with all the peanut butter, and added with an appropriate amount of salt. Pour the mixture into a wok, stir it until it is all clear and without slurry, pour it into a bean curd bag on a tofu ring, and make it 5 cm thick. On the weight of 15 to 20 kilograms, pressure for half an hour until cooled to become crystal-clear peanut tofu.
Third, green peanut buds. The use of specific production methods to rapidly cultivate green peanut buds. Because of crisp, nutritious and easy to be digested and absorbed by the human body, it is highly favored by consumers. Method: Take a complete coat, non-insect peanuts, exposure 3 to 5 hours to stimulate awakening buds. Then put it in hot water at 60-70°C for 3 seconds to wrinkle the red layer of the outer layer of peanuts, then wash it thoroughly with 30-35% warm water (to prevent the growth of peanut shoots , can put 0.5% no root in rinse water). Place the germinated peanuts in a culture container and put them in a constant temperature of 25 to 35% to promote their germination. Drench every 5 to 6 hours. After 30 to 36 hours, grow 30 to 35 millimeters of buds. At the time, it can be applied once every 3 to 4 hours. After 48 to 60 hours, the shoots that grow into 70 to 120 mm will be directly marketed.
Author unit: Post Office of Provincial Education Institute, No. 37 Xueyuan Road, Nanchang City, Jiangxi Province

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