Blister frying peanut

Product Development
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Dear all,

We are trying to produce blister frying peanut using dual frying. but after frying the peanut does not get hard texture.
its getting crispy.
i want to get peanut hard in texture

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Better give more detail about your methods including cooking time and temperature …

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HI,
After removing the skin followed by the cooking in water at 95 degree Celsius for 5 minute followed by salted water spraying and tumbler then dry peanut at continues belt conveyer natural drying, and fried at temperature 160 degree celcius for 5 mint .

Result Some peanut kernal texture got hard and some kernal texture remain soft

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There’s is the incidence of uneven drying after the salted water spray…Thats should be closely monitored that moisture is uniformly evaporated and no unevenness exist as thats the root of the problem.
You might needs to subject to third drying to ensure uniform moisture before frying…
Double frying is another option…

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