How do shelled peanuts get oily?

Shelled peanuts can not be oiled. The peanut shell must be removed first.

Peanut oil. The zinc content is salad oil.

Corn oil, rapeseed oil.

Many times more soybean oil. Although there are many ways to supplement zinc, oils and fats are essential supplements for people's daily life, so edible peanut oil is especially suitable for zinc supplementation for the general public.

Contains anti-aging ingredients, which have the effect of delaying the aging of brain function. Peanut oil also has the ability to strengthen the spleen and lungs, and relieve food accumulation.

efficacy. It was also found that there were 3 kinds of cardiovascular and cerebrovascular health ingredients that were beneficial to longevity and longevity; Resveratrol, monounsaturated fatty acids, and sitosterol.

Middle-aged and elderly people consume choline in peanut oil.

It can also improve the memory of the human brain and delay the decline of brain function.

Peanut oil is composed of 20% saturated fatty acids and 80% unsaturated fatty acids, mainly oleic acid and linoleic acid.

and palmitic acid, iodine value of about 80 to 110, belongs to dry oil, the oil color is light yellow and transparent, fragrant, is a high-quality cooking oil. Peanut oil can be divided into leached peanut oil and pressed peanut oil according to the production process. Leached peanut oil is oil prepared by solvent leaching, and pressed peanut oil is oil prepared by pressing method.

How to make peanut oil.

Sift. Use a dustpan first.

Dust out peanut shells, firewood and grass, etc., and then use a round luo to sift away debris such as stones, soil chips, and iron. It is required that the less impurities in the raw kernels after screening, the better, and the maximum is not exceeded.

Grinding. The peanut kernel can be crushed with a stone mill, and the peanut kernel should not be spread too thick, so as not to roll the billet unevenly, and the thickness of the green billet milled out is good in millimeters.

Steamed billets. You can use an iron pot cage drawer, and after the water is boiled, the milled green body will be evenly spread on it. After steaming, it is required to see the oil in one twist, the moisture is about and the temperature is more than 100.

Stacking. After steaming, the blank is the cooked billet, to quickly wrap the cake and stack, the cake can be used in a single circle, the upper and lower mouths of the cake ring should be aligned, the grass should be evenly paved, and the cooked billet should be compacted and flattened after being loaded, so that the middle is slightly higher. It is required that the bread should be fast and flat, and the loading should be correct and straight, so as to meet the requirements of maintaining the temperature of the cake and prolonging the pressing time.

First pass. Manpower screw press should be placed in the insulated room, the cake should be pressed immediately after it is loaded, it should be pressed step by step, lightly pressed, and generally when it reaches about 90% of the oil, it should be dismantled, unloaded, and used a scimitar.

Scrape off the edges of the cake (it should not be crushed with the cake, it is best to mix it into the green billet and then press it first).

Crushing and pressing blanks. The first cake with the edge of the cake scraped off is crushed with a stone grind and passed through a three-mesh sieve until all of them have been sifted.

Secondary pressing. The operation is the same as above.

Crude oil combined filtration.

The filtered peanut oil is ready to eat. The filter residue can be incorporated into the green body and pressed repeatedly.

The oil of shelled peanuts is a vacuum oil suction technology, but after the oil, the remaining peanuts are basically not nutritious.

There are many types of peanut oil presses. But the multi-functional auger here is one of the most advanced. The spiral peanut oil press is mainly divided into two parts: hydraulic pressure and cavity pressing.

Shelled cooked peanuts are left in oil for a long time, and it is best not to eat them. These peanuts can be pressed for oil; Or put it in the sun to lighten the smell of oil a little.

Peanuts will produce oil, generally the essence of peanuts has begun to deteriorate, for example, soybeans will grow insects after a long time. This is caused by peanuts not drying dry enough. Ruined and trapped.

Peanuts should be stored in shells, but if they are not stored properly, they often cause heat due to high temperature and humidity.

Mildew, oil-soaked rancidity, loss of vitality, etc., especially the production of Aspergillus flavus.

After that, it is neither suitable for keeping seeds nor for eating.

1. Prepare an iron pot, half a pot of clear sand, and raw peanuts in the shell.

2. Mix the shelled peanuts to be fried with the clear sand and put them in the pot.

3. **, if you use a fire head about two centimeters high on the gas stove, if you use the pot, you should pay attention to adding firewood slowly, not too much. Stir-fry, using a shovel to stir the sand and peanuts constantly.

4. Stir-fry for about 20 minutes, taste the raw and cooked peanuts, the peanuts that have just been fried will not be very crispy, and you can taste the fragrant stir-fry, and you must not fry until the peanut shell turns yellow, so that the peanuts will be paste. Wait until the peanuts are fragrant and stop the heat and continue to stir-fry at the remaining heat for about 10 minutes.

The seeds in the peanut husk are commonly known as peanut rice or peanut kernels, and are composed of three parts: seed coat, cotyledons and embryos. The color of the seed coat is light brown or light red. There are two pieces in the seed coat.

It is the raw material for the production of edible vegetable oil, the oil extracted from peanut kernels is transparent, light yellow, fragrant, the seeds contain 40 50 fatty oil, 20 30 nitrogenous substances, 8 21 starch, 2 5 cellulose, 5 8 water, 2 4 ash, vitamins, etc. Peanuts can be processed into non-staple foods.

Ingredients: Raw and dried peanuts in shell, edible salt, pot, tin spatula, colander.

1. Prepare raw and dried peanuts in the shell and salt. This bowl of salt is a special salt used to fry peanuts, and it is a common table salt that changes color after repeated use.

Sogou asked. 2. Pour the salt into the iron pot, fry the salt over an open flame (with medium and low heat), fry the salt, fry for about 1 minute, and fry the salt.

Sogou asked. 3. Stir-fry the salt and stir-fry the raw peanuts and salt in the shell. This process must be constantly turned so that the peanuts are evenly heated, about 20 minutes of sautéing, to hear the peanuts constantly popping, turn off the heat, and then flip for half a minute. Let the peanuts sit in the pan for 5 minutes.

Sogou asked. After minutes, place the peanuts in the spoon, shake the spoon when it is full, leave the edible salt in the pan, and take the peanuts out to cool.

Sogou asked. 5. Take out the remaining salt in the pot, store it moisture-proof, and use it next time.

Sogou asked. 6. Fry the peanuts with shells, the peanuts are very crispy, and put the peanuts in a sealed jar or bottle to prevent moisture and preserve.

In fact, there is nothing special, you don't need anything else, a single pot and shovel will do] First of all, peanuts must be dry, wet fresh peanuts can not be fried, it is best to fry the freshly dried peanuts to be the most fragrant, this kind of peanuts do not need to be fried directly with ingredients, pour the peanuts into the pot and fry them directly, there is a problem here. The fire can not be too big, slow fire, because you must fry the peanut shell first, in order to slowly use the heat to fry the peanut kernels, you must keep turning the peanuts with a spatula in the process of frying, to prevent the peanut shell from being fried, this peanut frying method is very slow, you must be patient, but the fried out is particularly fragrant, the entrance bites into powder, especially under the wine. Fry until the peanut shell turns yellow and it's not paste, you can taste it, fry it, if not, continue to fry, the fire has always been slow It can't be big, and it will become a shell paste Peanuts haven't been fried yet.

This practice is my mother's practice when frying peanuts, in the countryside planted peanuts are dried in this way to fry, others have to put sand or something, how can it be so complicated, and it is not done in batches ** ready to have sand, if it is to make fragrant peanuts to sell, you have to fry with sand to fry fast. The principle of using sand and not using sand is the same, and it is necessary to keep turning it.

Ingredients: 500 grams of peanuts

Seasoning: 3 grams of Sichuan pepper, 3 grams of star anise, 3 grams of fennel seeds [cumin seeds], 2 grams of cinnamon, 5 grams of garlic (white bark), 3 grams of salt.

Specialty of boiled spiced peanuts: du

Peanuts are delicious, fragrant and delicious, and are a good dish to accompany porridge with wine.

Teach you how to cook spiced peanuts and how to cook spiced peanuts to make them delicious.

1.Wash the peanuts, pinch a small opening of each peanut tip, put it in a basin, add salt, pepper, star anise, fennel, cinnamon, and an appropriate amount of water (the amount of water to soak the peanuts is the degree).

2.Peel off the garlic skin, wash it, crush it, put it in the vat where you soak peanuts and stir it well to dissolve the salt and soak it for a day and night.

3.Pour the peanuts into a pot with salted water and spices, bring to a boil over a high heat, and cook over medium heat for half an hour.

4.Take out the boiled peanuts, control the moisture and let them cool, and put them in the sun until they are dry, and then they can be put on a plate.

For safety reasons, I suggest that you don't eat well, unless you know how to use peanuts to squeeze oil, peanuts will produce oil is generally the essence of peanuts began to deteriorate, for example, soybeans will grow worms for a long time is a truth, can only say that your peanuts are not dry enough, if you still want peanuts, take them to the sun to dry more, so that you can store a little longer, but it is still recommended that you make the best use of it as soon as possible, I hope it will help you.

It is best not to eat it, peanuts may become moldy if they are left for a long time, and the toxins in them are very harmful.

It's okay to eat it, as long as it doesn't smell weird.

Summary. Hello. Peanut oil contains many times the zinc content of salad oil, corn oil, rapeseed oil and soybean oil.

Although there are many ways to supplement zinc, oil is a necessary supplement for people's daily life, so the consumption of peanut oil is especially suitable for the public to supplement zinc.

Hello Kiri. Peanut oil, zinc content is many times that of salad oil, corn oil, rapeseed oil, and soybean oil. Although there are many ways to supplement zinc, oil is a necessary supplement for people's daily covering, so the consumption of peanut oil is especially suitable for the public to supplement zinc.

Hello. Peanut oil, composed of 20% saturated fatty acids and 80% unsaturated fatty acids, mainly oleic acid, linoleic acid and palmitic acid, iodine value of about 80 to 110, belongs to dry xing oil, the oil color is light yellow and transparent, there is a fragrance difference, it is a loss of high-quality cooking oil. Peanut oil can be divided into leached peanut oil and pressed peanut oil according to the production process.

Leached peanut oil is oil prepared by solvent leaching, and pressed peanut oil is a pin oil prepared by pressing method.

Summary. Dear, I'm glad to answer for you that shelled peanuts are vacuum oil suction technology, shelled peanuts are oil, is the use of vacuum oil suction technology, but after the oil, the remaining peanuts are basically not nutritious. Peanuts cold pressed in shell:

Peanuts are pressed in the shell, so there is no need to add cakes, but the production speed and yield are slightly slower. <>

How do shelled peanuts get oily?

Dear, I'm glad to answer for you that the shelled peanuts are the oil produced by the vacuum suction technology, and the oil produced by the shelled peanuts is the vacuum oil suction technology used. Cold pressing of peanuts with shells: When peanuts are pressed with shells, they do not need to be caked, but the production speed and yield are slightly slower.

Kiss <>

Further information: Peanut, formerly known as peanut, is a kind of nut that is abundant in production and widely eaten in China, also known as "longevity fruit", "mud bean", "carrot bean", etc. <>

It is an annual herbaceous plant of the family Fabaceae of the order Rosaceae, with erect or creeping stems, 30-80 cm long, wing flaps separated from keel lobes, and pods 2-5 cm long [opening to the heart of the foot] <>

It is centimeter wide, swollen, the pods are thick, and the flowers are in the fruiting period of 6-8 months. It is widely cultivated all over the world, mainly in Brazil, China, Egypt and other places. It can be used as an ingredient in cosmetics such as soap and hair growth oil. <>

Wash the sediment of the peanut shell, boil it and cook it over low heat for another 20 minutes, which will be more delicious, the specific method is as follows:

The ingredients that need to be prepared in advance include: 600 grams of peanuts, 2 bay leaves, 1 millet pepper, appropriate amount of salt, and a little chicken essence.

1. Soak the peanuts in water a little.

2. Scrub several times and drain the water for later use.

3. Add water to the pressure cooker, add bay leaves and millet pepper.

4. Add salt, chicken essence, peanuts and water.

5. Cover the lid, put the gas valve, cook on high heat until steam, then turn to low heat and cook for 20 minutes to turn off the heat.

6. Remove the air valve after steaming, open the lid and let it cool slightly.

Notes:Peanuts must be cleaned until they are soaked in water without sediment precipitation, otherwise the taste will be affected.

Summary. To boil peanuts, soak the peanuts thoroughly, add more salt, soy sauce, pepper and other condiments, and the water should be submerged over the peanuts. After cooking, soak overnight.

The peanuts with the shell are repeatedly scrubbed, and after washing, put the shell into the pot, and put an appropriate amount of peppercorns, star anise, and salt. After simmering for 30 minutes, turn off the heat. When it cools naturally, put it in the crisper box, pour in the water in which the peanuts are boiled, and close it and put it in the refrigerator.

After an hour (or overnight), take it out, cold and cold, how to make the shelled peanuts absorb water quickly.

How can boiling shelled peanuts allow the peanuts to fully absorb the condiment water?

Please? To boil peanuts, soak the peanuts thoroughly, add more salt, soy sauce, pepper and other condiments, and the water should be submerged in the peanuts. After cooking, soak overnight.

The peanuts with shells are repeatedly scrubbed, and after washing, put the shells into the pot, and put an appropriate amount of pepper, star anise and salt in the key. After simmering for 30 minutes, turn off the heat. After the first sock is naturally cool, put it in the crisper box, pour in the water of boiling peanuts at the same time, close it and put it in the refrigerator.

After an hour (or overnight), take it out, cold and cold, the process of boiling peanuts is much the same, the most important thing is the steps to put in the refrigerator.