| 摘要 |
PURPOSE:To obtain the subject peanut exhibiting characteristics of seasoning and spice with soft resistance to the teeth by steaming peanuts, drying to below a specific moisture content and seasoning. CONSTITUTION:Peanuts without roasted flavor are steamed preferably under 0.5-3.0kg/cm<2>.G for 5-30min and dried to <=4% moisture content in hot air flow and/or vacuum. Next, resultant peanuts are subjected to seasoning treatment to afford the aimed peanuts. |
