First of all, this is true.

I believe everyone has an impression of Drunkard Peanuts. Now think about it, have you ever seen those loose skinless, fat, white peanuts mixed with red pepper segments in supermarkets or some delicatessens? , especially those who like to drink, most of them should have bought it. When eating it, have you noticed that most of the peanuts are separated into two halves, and some are more broken? This kind of peanut is actually made of oil, and its scientific name is defatted peanut.

I happen to know a little bit about it, but I haven’t seen it from the other answers. I am honored to share it with you here.

This process is actually not complicated. But it is a little different from what the questioner thought. Defatted peanuts use physical pressing and puffing reshaping processes. During the degreasing (oil extraction) process, the peanuts do not remain deformed. Instead, the flattened peanuts are puffed after the oil is squeezed out. He restored it, and it was even bigger after restoration than before degreasing. The specific process is roughly as follows.

1. Screen and remove impurities. Defatted peanut kernels are used to process and produce various peanut foods. Therefore, the peanut kernels must be carefully screened to remove impurities such as sand, stones, and soil, and to remove germinated and moldy kernels.

2. Preheating and dehydration. Defatted peanut kernels require a lower moisture content than ordinary peanut kernels, so they must be preheated and dehydrated.

3. Press to produce oil. During squeezing, the machine is pre-paved with a layer of nylon woven cloth, which is used to wrap the raw materials after loading. The contact parts of the machine are also generally wrapped with cotton cloth to enhance the buffering effect of the raw materials on mechanical pressure and ensure that the peanuts are relatively intact; the pressing process affects the pressure The control is extremely important. The pressure on the raw materials should be applied slowly. The specific pressure value has been forgotten. However, different pressures can be applied according to the fat content requirements of the processed food after peanut kernels are degreased to obtain peanut kernels with different defatting effects.

4. Cooking and swelling. Put the unloaded cake into boiling water at 100°C for soaking and swelling. During this process, different spices and condiments can be added to the water to produce defatted peanut foods with different flavors. The added condiments are as follows: The taste of the final product is determined; the soaking time is 3 to 5 minutes, remove and control the water, and then dry.

5. Remove the remaining skin. After the peanut kernels are pressed and expanded, the epidermis is severely damaged, and the incompleteness affects the appearance. Therefore, after drying, the incomplete epidermis needs to be peeled off, and the skinned peanuts become fat and white.

At this time, it can be processed into the spicy and delicious peanuts we often eat!