METHOD OF PEANUT PREPARATION Russian patent published in 2003 - IPC

FIELD: food industry. SUBSTANCE: invention relates to methods of products preparation, and may be used for preparation of food products with high content of proteins and fats possessing various flavored characteristics, particularly, roasted peanut with various flavor additives. Peanut is preliminarily roasted up to residual humidity of 1.8-4.2 mas.%. Then flavor additive in amount of 2.7-8.5 from mass of roasted peanut is mixed with vegetable fat with temperature of melting 28-37 C in amount of 1.8-5.2 mas.%. Prepared mixture is applied on roasted peanut by means of rolling for 1-4 min. Peanut is placed in cooler for crystallization and strengthening of applied layer at temperature 5-17 C for 10-25 min. EFFECT: preparation of highly-nutritious products with original taste and aroma. 12 cl, 4 ex