CN104013034A - Method for processing tasty and refreshing sunflower seeds - Google Patents
Method for processing tasty and refreshing sunflower seeds Download PDFInfo
- Publication number
- CN104013034A CN104013034A CN201310062642.XA CN201310062642A CN104013034A CN 104013034 A CN104013034 A CN 104013034A CN 201310062642 A CN201310062642 A CN 201310062642A CN 104013034 A CN104013034 A CN 104013034A
- Authority
- CN
- China
- Prior art keywords
- refreshing
- tasty
- sunflower seed
- sunflower seeds
- sunflower
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000020238 sunflower seed Nutrition 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title abstract description 6
- 240000003065 Malva verticillata Species 0.000 claims abstract description 14
- 235000002384 Malva verticillata Nutrition 0.000 claims abstract description 14
- 238000003672 processing method Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000001802 infusion Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 208000024891 symptom Diseases 0.000 abstract description 3
- 235000021404 traditional food Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract 3
- 235000006463 Brassica alba Nutrition 0.000 abstract 1
- 244000140786 Brassica hirta Species 0.000 abstract 1
- 235000011371 Brassica hirta Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 210000004072 lung Anatomy 0.000 description 6
- 206010011224 Cough Diseases 0.000 description 4
- 238000010791 quenching Methods 0.000 description 4
- 230000035922 thirst Effects 0.000 description 4
- 230000000171 quenching effect Effects 0.000 description 2
- 239000002341 toxic gas Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides a method for processing tasty and refreshing sunflower seeds, relating to processing processes for improving the traditional food. The method for processing tasty and refreshing sunflower seeds, provided by the invention, has the advantages that the taste is mild during eating and the suffering from excessive internal heat can not occur after eating. The sunflower seeds are processed according to the following steps: (1) winnowing and carefully selecting; (2) boiling out; (3) cooking with soft fire; (4) drying the sunflower seeds subjected to soft-fire cooking, cooling and packaging, thereby preparing the tasty and refreshing sunflower seeds. According to the method, the sunflower seed processing methods in the prior art are changed, and white mustard seeds, malva verticillata leaves and malva verticillata roots are added during the cooking of the sunflower seeds, so that after the prepared tasty and refreshing sunflower seeds are eaten, people can not feel thirsty, and the symptom of suffering from excessive internal heat caused by eating too much is also avoided; meanwhile, flavorings are added, so that the tasty and refreshing sunflower seeds are mild in taste and unique in flavor.
Description
Technical field
The present invention relates to a kind of processing technology of Chinese traditional food, relate in particular to the processing technology that traditional food is improved.
Background technology
At present, the sunflower seed of selling on market are of a great variety, and taste is also different, as saline taste, spiced, green tea taste and milk fragrance etc.Yet people find when edible, because sunflower seed belong to roasted seeds and nuts class, internal heat is vigorous, and therefore, the sunflower seed that make are dry especially, lack of water conventionally.Like this, people also will drink into a large amount of water in edible sunflower seed, and it is very inconvenient to eat.People for missing potter edible sunflower seed, becomes and very easily gets angry.
Summary of the invention
The present invention is directed to above problem, provide a kind of when edible mouthfeel soft, the processing method of the tasty and refreshing sunflower seed that can not get angry after edible.
Processing method of the present invention is: described sunflower seed are processed according to the following steps:
1), selection by winnowing, selected: choosing length is 1-1.5cm, the fresh sunflower seed that width is 0.4-0.7cm;
2), infusion: by the sunflower seed after selected and flavoring in mass ratio 1:0.2-.5 mix, and put into water infusion, its temperature is 95-100 ℃, the time is 10-20 minute;
3), literary composition boils: add Chinese medicine, the mass ratio of described Chinese medicine and described fresh sunflower seed is 1:2, and controlling civilian temperature of boiling is 60-70 ℃, and the time is 4-6 hour;
4), the sunflower seed after literary composition is boiled are dried, cooling, packing can make tasty and refreshing sunflower seed.
Described flavoring is comprised of salt, white granulated sugar, cloves, cassia bark and Radix Glycyrrhizae, and the ratio of 3:2:2:1:1 makes in mass ratio.
Described Chinese medicine is comprised of semen brassicae, cluster mallow leaf and cluster mallow root, and the ratio of 3:1:1 makes in mass ratio.
The present invention has changed the processing method of sunflower seed in prior art, has added semen brassicae, cluster mallow leaf and cluster mallow root in the boiling process of sunflower seed.Because semen brassicae has the effect that the moistening lung of quenching the thirst, Appetizing spleen-tonifying, flat lung qi and cough-relieving are breathed heavily; Cluster mallow leaf has heat-clearing, controls cough with lung heat's effect; And that cluster mallow root has is clearing heat and detoxicating, only quench one's thirst, the loose gentle impractical swollen effect of poison gas, therefore, make the tasty and refreshing sunflower seed that make after edible, can not feel mouth parched and tongue scorched, also avoided because of edible too much two symptoms of getting angry that cause.Meanwhile, add flavoring, also make the mouthfeel of tasty and refreshing sunflower seed soft, special taste.
The specific embodiment
Technical scheme of the present invention is: described sunflower seed are processed according to the following steps:
1), selection by winnowing, selected: choosing length is 1-1.5cm, the fresh sunflower seed that width is 0.4-0.7cm;
2), infusion: by the sunflower seed after selected and flavoring in mass ratio 1:0.2-.5 mix, and put into water infusion, its temperature is 95-100 ℃, the time is 10-20 minute;
3), literary composition boils: add Chinese medicine, the mass ratio of described Chinese medicine and described fresh sunflower seed is 1:2, and controlling civilian temperature of boiling is 60-70 ℃, and the time is 4-6 hour;
4), the sunflower seed after literary composition is boiled are dried, cooling, packing can make tasty and refreshing sunflower seed.
Described flavoring is comprised of salt, white granulated sugar, cloves, cassia bark and Radix Glycyrrhizae, and the ratio of 3:2:2:1:1 makes in mass ratio.Because semen brassicae has the effect that the moistening lung of quenching the thirst, Appetizing spleen-tonifying, flat lung qi and cough-relieving are breathed heavily; Cluster mallow leaf has heat-clearing, controls cough with lung heat's effect; And that cluster mallow root has is clearing heat and detoxicating, only quench one's thirst, the loose gentle impractical swollen effect of poison gas, therefore, make the tasty and refreshing sunflower seed that make after edible, can not feel mouth parched and tongue scorched, also avoided because of edible too much two symptoms of getting angry that cause.
Described Chinese medicine is comprised of semen brassicae, cluster mallow leaf and cluster mallow root, and the ratio of 3:1:1 makes in mass ratio.Make the mouthfeel of tasty and refreshing sunflower seed soft, special taste.
Claims (3)
1. a processing method for tasty and refreshing sunflower seed, is characterized in that, described sunflower seed are processed according to the following steps:
1), selection by winnowing, selected: choosing length is 1-1.5cm, the fresh sunflower seed that width is 0.4-0.7cm;
2), infusion: by the sunflower seed after selected and flavoring in mass ratio 1:0.2-.5 mix, and put into water infusion, its temperature is 95-100 ℃, the time is 10-20 minute;
3), literary composition boils: add Chinese medicine, the mass ratio of described Chinese medicine and described fresh sunflower seed is 1:2, and controlling civilian temperature of boiling is 60-70 ℃, and the time is 4-6 hour;
4), the sunflower seed after literary composition is boiled are dried, cooling, packing can make tasty and refreshing sunflower seed.
2. the processing method of a kind of tasty and refreshing sunflower seed according to claim 1, is characterized in that, described flavoring is comprised of salt, white granulated sugar, cloves, cassia bark and Radix Glycyrrhizae, and the ratio of 3:2:2:1:1 makes in mass ratio.
3. the processing method of a kind of tasty and refreshing sunflower seed according to claim 1, is characterized in that, described Chinese medicine is comprised of semen brassicae, cluster mallow leaf and cluster mallow root, and the ratio of 3:1:1 makes in mass ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310062642.XA CN104013034A (en) | 2013-02-28 | 2013-02-28 | Method for processing tasty and refreshing sunflower seeds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310062642.XA CN104013034A (en) | 2013-02-28 | 2013-02-28 | Method for processing tasty and refreshing sunflower seeds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104013034A true CN104013034A (en) | 2014-09-03 |
Family
ID=51430261
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310062642.XA Pending CN104013034A (en) | 2013-02-28 | 2013-02-28 | Method for processing tasty and refreshing sunflower seeds |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104013034A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104940256A (en) * | 2015-05-29 | 2015-09-30 | 广西中医药大学 | Traditional Chinese medicine preparation capable of reducing blood glucose |
| CN105231385A (en) * | 2015-11-16 | 2016-01-13 | 刘发元 | Pumpkin seed processing method |
| CN108497427A (en) * | 2018-03-14 | 2018-09-07 | 李昕怡 | A kind of preparation method of pineapple melon seeds |
-
2013
- 2013-02-28 CN CN201310062642.XA patent/CN104013034A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104940256A (en) * | 2015-05-29 | 2015-09-30 | 广西中医药大学 | Traditional Chinese medicine preparation capable of reducing blood glucose |
| CN105231385A (en) * | 2015-11-16 | 2016-01-13 | 刘发元 | Pumpkin seed processing method |
| CN108497427A (en) * | 2018-03-14 | 2018-09-07 | 李昕怡 | A kind of preparation method of pineapple melon seeds |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140903 |