CN102845786A - Seaweed-flavored pine nuts and preparation method thereof - Google Patents
Seaweed-flavored pine nuts and preparation method thereof Download PDFInfo
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- CN102845786A CN102845786A CN2012103401230A CN201210340123A CN102845786A CN 102845786 A CN102845786 A CN 102845786A CN 2012103401230 A CN2012103401230 A CN 2012103401230A CN 201210340123 A CN201210340123 A CN 201210340123A CN 102845786 A CN102845786 A CN 102845786A
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- semen pini
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- powder
- pini koraiensis
- pine nuts
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Abstract
The invention discloses seaweed-flavored pine nuts and a preparation method thereof. The seaweed-flavored pine nuts are prepared by mixing and bake-drying of the raw materials of, by weight: 8-12 parts of pine nuts, 4.0-4.4 parts of corn starch, 2.25-2.65 parts of glucose, 1-3 parts of malt syrup, 0.03-0.07 parts of edible salt, 0.03-0.07 parts of monosodium glutamate, 0.8-1.2 parts of seaweed shreds or powder, and 0.3-0.7 parts of water. The invention also discloses a preparation method of the seaweed-flavored pine nuts. According to the invention, pine nuts are bake-fried by using a medium fire, and are delivered to a powder-coating tank; a syrup solution obtained by diluting the malt syrup by using water is added into the powder coating tank; corn starch, glucose, edible salt, monosodium glutamate, and seaweed shreds or powder are added into the powder coating tank, and the mixture is stirred, until the mixture is completely adhered to the surfaces of the pine nuts; the coated pine nuts are dried in a baking oven, until the surfaces of the coated pine nuts are crispy; and the pine nuts are fetched and are cooled to normal temperature. According to the invention, the pine nuts are coated by using corn starch, and the production process is strictly controlled, such that pine nut mouthfeel is better.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of sea sedge flavor SEMEN PINI KORAIENSIS and preparation method thereof.
Background technology
SEMEN PINI KORAIENSIS contains a large amount of unrighted acids, have the metabolism of the brain cell of enhancing, safeguard the effect of function of brain cell and nervous function, the phosphorus in the SEMEN PINI KORAIENSIS and manganese content are also very abundant, this has good benefiting action to brain and nerve, is brain worker's brain tonic good merchantable brand.But the SEMEN PINI KORAIENSIS fat content is high, belongs to phitosite, eat body fat is increased, and the easy oxidation deterioration of the grease of SEMEN PINI KORAIENSIS in bulk, need sealing to preserve.Prior art adopts flour parcel mode to process SEMEN PINI KORAIENSIS, can solve the problem of the too high and easy oxidation deterioration of grease of SEMEN PINI KORAIENSIS fat content, but the SEMEN PINI KORAIENSIS mouthfeel of producing is bad.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of sea sedge flavor SEMEN PINI KORAIENSIS and preparation method thereof, can solve the bad problem of existing SEMEN PINI KORAIENSIS mouthfeel.
The present invention is achieved through the following technical solutions:
A kind of sea sedge flavor SEMEN PINI KORAIENSIS, by the raw material of following weight portion proportioning after mixing, oven dry forms:
8 ~ 12 parts of SEMEN PINI KORAIENSISs, 4.0 ~ 4.4 parts of cornstarch, 2.25 ~ 2.65 parts of glucose, 1 ~ 3 part of malt syrup, 0.03 ~ 0.07 part of salt, 0.03 ~ 0.07 part of monosodium glutamate, 0.8 ~ 1.2 part in sea sedge silk or powder, 0.3 ~ 0.7 part in water.
Prepare the method for above-mentioned a kind of sea sedge flavor SEMEN PINI KORAIENSIS, may further comprise the steps:
SEMEN PINI KORAIENSIS is used moderate heat parch 10 ~ 12 minutes;
SEMEN PINI KORAIENSIS behind the parch is delivered to starch wrapping barrel;
According to the weight portion proportioning of 3.8 ~ 4.2 parts of malt syrups, 0.8 ~ 1.2 part in water, the malt syrup dilute with water is formed syrup water;
Syrup water is added starch wrapping barrel equably, make syrup water be attached to the surface of SEMEN PINI KORAIENSIS;
Cornstarch, glucose, salt, monosodium glutamate, sea sedge silk or powder are mixed by above-mentioned weight portion proportioning, then adding starch wrapping barrel stirs, make cornstarch, glucose, salt, monosodium glutamate, sea sedge silk or the powder poured into be attached to the surface of SEMEN PINI KORAIENSIS fully, the SEMEN PINI KORAIENSIS behind the powder is wrapped up in formation;
Dry wrapping up in SEMEN PINI KORAIENSIS behind the powder and send in 133 ℃ ~ 137 ℃ the baking oven, until it is crisp to wrap up in powder SEMEN PINI KORAIENSIS surface, be cooled to normal temperature after pouring out.
The present invention compared with prior art has the following advantages:
Adopt cornstarch that SEMEN PINI KORAIENSIS is wrapped, and the production process of strict control, so that the mouthfeel of SEMEN PINI KORAIENSIS is better.
The specific embodiment
A kind of sea sedge flavor SEMEN PINI KORAIENSIS, by the raw material of following weight portion proportioning after mixing, oven dry forms:
10 parts of SEMEN PINI KORAIENSISs, 4.2 parts of cornstarch, 2.45 parts of glucose, 2 parts of malt syrups (pol is 10), 0.05 part of salt, 0.05 part of monosodium glutamate, 1 part in sea sedge silk or powder, 0.5 part in water.
Prepare the method for above-mentioned a kind of sea sedge flavor SEMEN PINI KORAIENSIS, may further comprise the steps:
SEMEN PINI KORAIENSIS is used moderate heat parch 10 ~ 12 minutes;
SEMEN PINI KORAIENSIS behind the parch is delivered to starch wrapping barrel;
According to the weight portion proportioning of 4 parts of malt syrups (pol is 10), 1 part in water, the malt syrup dilute with water is formed syrup water;
Syrup water is added starch wrapping barrel equably, make syrup water be attached to the surface of SEMEN PINI KORAIENSIS;
Cornstarch, glucose, salt, monosodium glutamate, sea sedge silk or powder are mixed by above-mentioned weight portion proportioning, then adding starch wrapping barrel stirs, make cornstarch, glucose, salt, monosodium glutamate, sea sedge silk or the powder poured into be attached to the surface of SEMEN PINI KORAIENSIS fully, the SEMEN PINI KORAIENSIS behind the powder is wrapped up in formation;
Dry wrapping up in SEMEN PINI KORAIENSIS behind the powder and send in 133 ℃ ~ 137 ℃ the baking oven, until it is crisp to wrap up in powder SEMEN PINI KORAIENSIS surface, be cooled to normal temperature after pouring out.
Claims (2)
1. sea sedge flavor SEMEN PINI KORAIENSIS is characterized in that: by the raw material of following weight portion proportioning after mixing, oven dry forms:
8 ~ 12 parts of SEMEN PINI KORAIENSISs, 4.0 ~ 4.4 parts of cornstarch, 2.25 ~ 2.65 parts of glucose, 1 ~ 3 part of malt syrup, 0.03 ~ 0.07 part of salt, 0.03 ~ 0.07 part of monosodium glutamate, 0.8 ~ 1.2 part in sea sedge silk or powder, 0.3 ~ 0.7 part in water.
2. prepare the method for a kind of sea sedge flavor SEMEN PINI KORAIENSIS claimed in claim 1, it is characterized in that may further comprise the steps:
SEMEN PINI KORAIENSIS is used moderate heat parch 10 ~ 12 minutes;
SEMEN PINI KORAIENSIS behind the parch is delivered to starch wrapping barrel;
According to the weight portion proportioning of 3.8 ~ 4.2 parts of malt syrups, 0.8 ~ 1.2 part in water, the malt syrup dilute with water is formed syrup water;
Syrup water is added starch wrapping barrel equably, make syrup water be attached to the surface of SEMEN PINI KORAIENSIS;
Cornstarch, glucose, salt, monosodium glutamate, sea sedge silk or the powder weight portion proportioning by claim 1 is mixed, then adding starch wrapping barrel stirs, make cornstarch, glucose, salt, monosodium glutamate, sea sedge silk or the powder poured into be attached to the surface of SEMEN PINI KORAIENSIS fully, the SEMEN PINI KORAIENSIS behind the powder is wrapped up in formation;
Dry wrapping up in SEMEN PINI KORAIENSIS behind the powder and send in 133 ℃ ~ 137 ℃ the baking oven, until it is crisp to wrap up in powder SEMEN PINI KORAIENSIS surface, be cooled to normal temperature after pouring out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103401230A CN102845786A (en) | 2012-09-14 | 2012-09-14 | Seaweed-flavored pine nuts and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103401230A CN102845786A (en) | 2012-09-14 | 2012-09-14 | Seaweed-flavored pine nuts and preparation method thereof |
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| CN102845786A true CN102845786A (en) | 2013-01-02 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2012103401230A Pending CN102845786A (en) | 2012-09-14 | 2012-09-14 | Seaweed-flavored pine nuts and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365744A (en) * | 2014-09-29 | 2015-02-25 | 延边东北仁儿食品有限公司 | Making formula of sticky rice cake wrapping shells of multiple tastes |
| CN108477571A (en) * | 2018-03-21 | 2018-09-04 | 吉林省向宇农副产品有限公司 | Sea sedge taste pumpkin seed and preparation method thereof |
Citations (6)
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|---|---|---|---|---|
| CN1077356A (en) * | 1993-05-19 | 1993-10-20 | 密日兴食品工业公司 | Peanut short-bread and manufacture method thereof |
| CN1097107A (en) * | 1993-07-03 | 1995-01-11 | 何平路 | A kind of peanut bean goods and preparation method |
| CN1142329A (en) * | 1996-06-26 | 1997-02-12 | 大连平和食品有限公司 | Japenese style rice pastry |
| CN101181038A (en) * | 2006-11-14 | 2008-05-21 | 王龙顺 | Dried bean food |
| CN101632468A (en) * | 2009-08-21 | 2010-01-27 | 梅河口市洪泰有限责任公司 | Crispy nutlet and processing method thereof |
| CN102578634A (en) * | 2012-02-28 | 2012-07-18 | 青岛宝泉花生制品有限公司 | Preparation method of wrapped clothes peanuts |
-
2012
- 2012-09-14 CN CN2012103401230A patent/CN102845786A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077356A (en) * | 1993-05-19 | 1993-10-20 | 密日兴食品工业公司 | Peanut short-bread and manufacture method thereof |
| CN1097107A (en) * | 1993-07-03 | 1995-01-11 | 何平路 | A kind of peanut bean goods and preparation method |
| CN1142329A (en) * | 1996-06-26 | 1997-02-12 | 大连平和食品有限公司 | Japenese style rice pastry |
| CN101181038A (en) * | 2006-11-14 | 2008-05-21 | 王龙顺 | Dried bean food |
| CN101632468A (en) * | 2009-08-21 | 2010-01-27 | 梅河口市洪泰有限责任公司 | Crispy nutlet and processing method thereof |
| CN102578634A (en) * | 2012-02-28 | 2012-07-18 | 青岛宝泉花生制品有限公司 | Preparation method of wrapped clothes peanuts |
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| Title |
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| 不详: "果园老农，只买了一份", 《HTTP://BBS.TUAN800.COM/LOVE_SHOW/TOPICS/323776》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365744A (en) * | 2014-09-29 | 2015-02-25 | 延边东北仁儿食品有限公司 | Making formula of sticky rice cake wrapping shells of multiple tastes |
| CN108477571A (en) * | 2018-03-21 | 2018-09-04 | 吉林省向宇农副产品有限公司 | Sea sedge taste pumpkin seed and preparation method thereof |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20130102 |