Many friends who process Spiced peanuts have an idea: can you directly mix peanuts with spices such as anise and dried chilli, and bake them synchronously to taste? The answer is yes. Microwave technology can achieve the baking, maturation, and sterilization of peanuts and spices together. The process is simple, and the fragrance of spices can be well integrated into the nuts, resulting in a harmonious flavor.
But there is a crucial technological prerequisite here: the moisture content of peanuts and matching spices must be compatible with each other, which is also the most prone to tipping over.
Spices such as star anise and dried chili have a light and thin texture, and their water holding capacity differs greatly from peanuts. If there is a significant difference in moisture content between the two, the heat absorption and heating rate of water molecules in different materials will vary during microwave heating. Materials with high moisture content will quickly generate heat, causing local temperatures to soar. Octagonal and chili peppers are prone to burning and blackening, resulting in a bitter and burnt taste.
Traditional drum frying relies on external heat transfer and manual control of the frying time; Microwave belongs to penetrating internal heating, which relies on the friction of the material's own moisture to generate heat. The moisture content of the material is the core that determines the speed of heating. Once the water content of raw materials does not match, even if the time and power are slightly adjusted, it is easy to blacken the pepper and burn the peanuts, which will damage the appearance and flavor of Spiced peanuts.
In actual production, many processing plants will pre treat and uniformly regulate the moisture content of ingredients such as peanuts, star anise, and chili, so that the moisture content of the materials is within the appropriate range, and then send them to microwave equipment for baking. At the same time as maturation and fragrance enhancement, microwave can also synchronize the effects of sterilization and insect egg killing, extending the storage period of finished products.
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