Introduction to Maying Small Seed Peanut
Peanuts produced in Maying County are mostly grown in sandy loam soil. They have thin shells and full seeds, with two seeds per pod. They have a high kernel yield and oil content. In particular, the small seed peanuts have an oil content of around 52%, and protein content of about 30%. The kernels are small and uniform, resembling pearls, with red seed coats. They are suitable for oil pressing, roasting, and processing. The “Maying Eighteen Curiosities Series Peanuts” products are processed using small seed peanuts as the main ingredient.
Nutritional Value
The oil extracted from Maying small seed peanuts is rich in fatty acids and vitamins, and long-term consumption can help lower cholesterol levels, reduce blood pressure, and relieve coughs. The kernels contain a large amount of oil and protein, not only providing high heat energy but also multiple vitamins, with Vitamin E being the most abundant, followed by Vitamins C and B. Medically, peanuts have effects that include “pleasing the spleen and harmonizing the stomach, moistening the lungs and resolving phlegm, nourishing and regulating qi, and relieving itching.” Modern medicine has proven that peanut kernels, seed coats, shells, leaves, stems, and oils all have medicinal properties. The cake left after oil extraction from small seed peanuts contains approximately 50% protein, as well as 7% fat, 24% carbohydrates, and a considerable amount of nitrogen, phosphorus, potassium, and other nutrients. It can be made into food products.
Product Characteristics
Maying small seed peanuts are a famous and high-quality agricultural specialty product of Maying County. They have thin shells and full seeds, providing high energy and rich protein, making them an excellent food and oilseed crop.
History and Folklore
Peanuts belong to the genus Arachis in the family Fabaceae, commonly known as peanuts or groundnuts. There are about 20 species in this genus. Generally, it is believed that peanuts originated in Peru and Brazil. Large quantities of ancient peanuts have been found in prehistoric ruins along the Peruvian coast, dating back to at least 500 BC. One of the earliest historical records in the Americas, “Historia do Brasil,” clearly documents that the ancient indigenous people called them “Anjoque.” During Columbus' voyages, explorers brought peanut pods to Spain, where they were referred to as “Mani” in a 1535 publication titled “General History of the West Indies.” They were then gradually spread to other parts of the world.
Methods of Making Maying Small Seed Peanuts
Salty Roasted Peanuts
1. Process Flow:
(1) Wet Roasting: Fresh autumn peanut selection → cleaning → boiling → drying → roasting → sieving → packaging.
(2) Dry Roasting: Dried autumn peanut selection → soaking → cleaning → boiling → drying → roasting → sieving → packaging.
2. Cleaning: Fresh peanuts should be cleaned within 24 hours of harvest; dried peanuts should be soaked in brine for 12 to 24 hours before cleaning.
3. Boiling: Place peanuts in boiling water and cook for 15 minutes.
4. Drying: Use bamboo peanut roasting cages to hold the boiled peanuts over a stove for drying at 80°C to 90°C for 20 to 24 hours.
5. Roasting: Pour the partially dried peanuts into bamboo peanut roasting cages and roast them on a stove at 70°C to 80°C for 48 to 60 hours.