| 摘要 |
Highly stable, flavor impregnated peanuts are produced by first pressing out a substantial portion of the natural oil. The pressed, partially defatted peanuts are then oil roasted to reconstitute the nuts back to their original shape and size. After oil roasting, the nuts are drained and while still hot transferred to a second oil bath of a substantially lower temperature than the first. This quenches the roasting treatment and releases vacuum developed within the nut oil cells by the reconstitution process. In the second oil bath, the oil replaces the natural oil in the nut, the replacement oil preferably being of a high-stability type. Flavor impregnants may be included in the second oil bath, as desired. |
