Abstract: According to the properties of peanut protein sediment and coagulation under a certain condition, the peanut gel- food has been developed by adding a CaCl2. The results showed that the product has a special favor of peanut and nice cooking capability, and the obtaining-rate of vitamine E , protein and fat is 81.2%, 92.3%, 82.1%, respectively.

Key words: peanut processing, gel-food