| 摘要 |
A method of making blanched peanuts having a coating of finely ground peanut skins, pregelatinized starch, a hydrophilic colloid film former, a sugar, and sodium chloride adhered directly to the blanched peanuts. The coating is applied to raw blanched peanuts by first applying pregelatinized starch, then an aqueous solution of hydrophilic colloid film former and then the particulate seasoning materials including ground peanut skins, a sugar, and sodium chloride with the resulting product then being roasted. This process eliminates both the problem of waste associated with blanched peanuts and loss of flavor caused by skins flaking off. |
