| 摘要 |
<P>PROBLEM TO BE SOLVED: To efficiently produce boiled shucked peanuts that are obtained by using preservable dried peanuts, have a flavor of boiled peanut and, even in normal-temperature distribution, have a low decreasing rate of flavor and no occurrence of decomposition of peanuts by an ordinary retort apparatus. <P>SOLUTION: The method for producing retort peanuts comprises immersing dried shucked peanuts in water or 2% salt water for 8 hours, packing the peanuts into a retort bag hardly permeating oxygen so as to lay peanuts in a line, replacing air in the bag with nitrogen gas, packaging the bag and subjecting the peanuts to retort treatment at 121°C for about 12 minutes. <P>COPYRIGHT: (C)2007,JPO&INPIT |
