CN104146293A - Manufacturing method for honeysuckle pecans - Google Patents
Manufacturing method for honeysuckle pecans Download PDFInfo
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- CN104146293A CN104146293A CN201410385015.4A CN201410385015A CN104146293A CN 104146293 A CN104146293 A CN 104146293A CN 201410385015 A CN201410385015 A CN 201410385015A CN 104146293 A CN104146293 A CN 104146293A
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- honeysuckle
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- 241001453450 Carya illinoinensis Species 0.000 title abstract description 5
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 230000007480 spreading Effects 0.000 claims abstract description 11
- 238000003892 spreading Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 51
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 30
- 206010013911 Dysgeusia Diseases 0.000 claims description 15
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 15
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- 239000007787 solid Substances 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000019606 astringent taste Nutrition 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
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- 239000002893 slag Substances 0.000 claims description 5
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- 230000009469 supplementation Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical class N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract 1
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- 238000001784 detoxification Methods 0.000 abstract 1
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- 238000005554 pickling Methods 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
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- 239000003814 drug Substances 0.000 description 4
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- 231100000614 poison Toxicity 0.000 description 3
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- 206010007247 Carbuncle Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013569 fruit product Nutrition 0.000 description 2
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- WECGLUPZRHILCT-GSNKCQISSA-N 1-linoleoyl-sn-glycerol Chemical group CCCCC\C=C/C\C=C/CCCCCCCC(=O)OC[C@@H](O)CO WECGLUPZRHILCT-GSNKCQISSA-N 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000208828 Caprifoliaceae Species 0.000 description 1
- 241000723418 Carya Species 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
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- 235000009496 Juglans regia Nutrition 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000039 congener Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004888 little walnut Nutrition 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 230000001256 tonic effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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 relates to a manufacturing method for honeysuckle pecans. The manufacturing method comprises the following steps of (1) material water boiling; (2) material mixing; (3) raw material cleaning; (4) green killing and bitterness removal; (5) pickling; (6) stewing for flavor returning; (7) drying; (8) spreading cooling; (9) packaging. The honeysuckle pecans manufactured through the manufacturing method disclosed by the invention are rich in nutrition and enriched with ammonia acids, unsaturated fatty acids and various vitamins which are necessary for a human body and can achieve effects of clearing wind-heat and blood detoxification; if people often eat the honeysuckle pecans, the nutrition supplementation to the brain is benefited, and effects of tonifying the brain and benefiting the intelligence are achieved.
Description
Technical field
The present invention relates to food production processing technique field, specifically the preparation method of green fruit of a kind of honeysuckle.
Background technology
The green fruit major part that on market, consumer buys is now all the product of dashing off through overbaking, and baking series products the most easily causes the consumer oral cavity problem of getting angry, honeysuckle has clearing heat and detoxicating curative effect function, belong to again the raw material of the food and medicament dual-purpose of Ministry of Public Health's permission, both combinations allow consumer taste delicious time, are not easy again to cause the problem of getting angry.Just both function values are introduced below.
Green fruit effect: belong to the hickory of Juglandaceae, have another name called apocarya or pecan, originate in the U.S. and northern Mexico, one of dry fruit seeds have now become international.Meat is between large walnut and little walnut.Longevity vegetal pole horn of plenty, except containing 60～70% grease, also contains protein, carrotene, crude fibre, calcium, phosphorus, iron and vitamin c, b1, b2, e etc.The main component of fat is linoleic acid glyceride, not only can not make cholesterol raise after food, can also reduce the absorption of enteron aisle to cholesterol.Contained zinc and manganese are important component pituitary, and normal food is of value to the nutritional supplementation of brain, has brain-tonifying effect.Be introduced with regard to the main composition of this product below:
Honeysuckle is the general designation of Chinese medicine and plant.Plant honeysuckle has another name called honeysuckle, is the perennial half evergreen winding bejuco of Caprifoliaceae." honeysuckle " one come from Compendium of Material Medica, because FLOSLONICERAE is just opened as white, after transfer yellow to, honeysuckle hence obtains one's name.Medicinal material honeysuckle is Caprifoliaceae woodbine honeysuckle and congener dry flower or the first flower of opening of band.Honeysuckle is described as clearing heat and detoxicating good medicine from ancient times.The sweet cold air fragrance of its property, clear heat with drugs of sweet flavour and cold nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil.Honeysuckle can dispelling wind-heat, also kind removing summer-heat blood poison, and for various febrile diseases, as body heat, dermexanthesis, send out the cards such as spot, hot carbuncle carbuncle, abscess of throat, all effect is remarkable.
The present invention has increased the category of green fruit, has enriched the mouthfeel of green fruit, has increased the nutritive value of green fruit, has improved the added value of green fruit product, for the high-end exploitation of green fruit prods provides a good example.
Summary of the invention
Technical problem to be solved by this invention is to provide the preparation method that a kind of processing step arrangement is reasonable, facilitate the green fruit of honeysuckle of processing and fabricating.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for green fruit of honeysuckle, specifically comprises the following steps:
(1) boil material water: get the honeysuckle of 3～5 parts, be placed in 100 parts of clear water saucepans, big fire is boiled, close throttle, keep little boiling shape, 3～4 hours, filter, take out honeysuckle material slag, be settled to 100 parts, be cooled to normal temperature;
(2) batching: 10～13 parts of white granulated sugars, 5～7 parts of edible salts, butter essence is appropriate, and above auxiliary material is placed in material water, is stirred to dissolving;
(3) raw material cleans: green fruit, in rotary drum washer, cleaned half an hour;
(4) complete and remove astringent taste: green cleaned fruit controlled to solid carbon dioxide, be placed in baking oven, 180～190 DEG C are dried 20～30 minutes;
(5) tasty: green fruit after completing taken out rapidly and be placed in material water, stir, tasty 1～3 minute, to pull out, control solid carbon dioxide divides;
(6) leave standstill aftertaste: the green fruit that control solid carbon dioxide is divided, be statically placed in shady and cool place, place and within 6～9 hours, carry out aftertaste;
(7) dry: standing green good fruit of aftertaste is placed in to 100～110 DEG C of baking ovens and toasts 3～5 hours, till oven dry;
(8) spreading for cooling: the green fruit of having dried is placed on spreading for cooling platform, lowers the temperature rapidly with high wind;
(9) packaging: the green fruit of being down to normal temperature sealed to packaging.
The invention has the beneficial effects as follows: the green fruit of honeysuckle the present invention relates to is nutritious, be rich in amino acid needed by human body, unrighted acid, multivitamin, can play dispelling wind-heat, also kind removing summer-heat blood poison, normal food is of value to the nutritional supplementation of brain, has brain-tonifying effect.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below the present invention is further set forth.
Embodiment mono-:
A preparation method for green fruit of honeysuckle, specifically comprises the following steps:
(1) boil material water: get the honeysuckle of 3 parts, be placed in 100 parts of clear water saucepans, big fire is boiled, close throttle, keep little boiling shape, 3 hours, filter, take out honeysuckle material slag, be settled to 100 parts, be cooled to normal temperature;
(2) batching: 13 parts of white granulated sugars, 5 parts of edible salts, butter essence is appropriate, and above auxiliary material is placed in material water, is stirred to dissolving;
(3) raw material cleans: green fruit, in rotary drum washer, cleaned half an hour;
(4) complete and remove astringent taste: green cleaned fruit controlled to solid carbon dioxide, be placed in baking oven, 180 DEG C are dried 30 minutes;
(5) tasty: green fruit after completing taken out rapidly and be placed in material water, stir, tasty 3 minutes, to pull out, control solid carbon dioxide divides;
(6) leave standstill aftertaste: the green fruit that control solid carbon dioxide is divided, be statically placed in shady and cool place, place and within 6 hours, carry out aftertaste;
(7) dry: standing green good fruit of aftertaste is placed in to 105 DEG C of baking ovens and toasts 4 hours, till oven dry;
(8) spreading for cooling: the green fruit of having dried is placed on spreading for cooling platform, lowers the temperature rapidly with high wind;
(9) packaging: the green fruit of being down to normal temperature sealed to packaging.
Embodiment bis-:
A preparation method for green fruit of honeysuckle, specifically comprises the following steps:
(1) boil material water: get the honeysuckle of 5 parts, be placed in 100 parts of clear water saucepans, big fire is boiled, close throttle, keep little boiling shape, 4 hours, filter, take out honeysuckle material slag, be settled to 100 parts, be cooled to normal temperature;
(2) batching: 10 parts of white granulated sugars, 7 parts of edible salts, butter essence is appropriate, and above auxiliary material is placed in material water, is stirred to dissolving;
(3) raw material cleans: green fruit, in rotary drum washer, cleaned half an hour;
(4) complete and remove astringent taste: green cleaned fruit controlled to solid carbon dioxide, be placed in baking oven, 185 DEG C are dried 25 minutes;
(5) tasty: green fruit after completing taken out rapidly and be placed in material water, stir, tasty 2 minutes, to pull out, control solid carbon dioxide divides;
(6) leave standstill aftertaste: the green fruit that control solid carbon dioxide is divided, be statically placed in shady and cool place, place and within 8 hours, carry out aftertaste;
(7) dry: standing green good fruit of aftertaste is placed in to 100 DEG C of baking ovens and toasts 5 hours, till oven dry;
(8) spreading for cooling: the green fruit of having dried is placed on spreading for cooling platform, lowers the temperature rapidly with high wind;
(9) packaging: the green fruit of being down to normal temperature sealed to packaging.
Embodiment tri-:
A preparation method for green fruit of honeysuckle, specifically comprises the following steps:
(1) boil material water: get the honeysuckle of 4 parts, be placed in 100 parts of clear water saucepans, big fire is boiled, close throttle, keep little boiling shape 3.5 hours, filter, take out honeysuckle material slag, be settled to 100 parts, be cooled to normal temperature;
(2) batching: 11 parts of white granulated sugars, 6 parts of edible salts, butter essence is appropriate, and above auxiliary material is placed in material water, is stirred to dissolving;
(3) raw material cleans: green fruit, in rotary drum washer, cleaned half an hour;
(4) complete and remove astringent taste: green cleaned fruit controlled to solid carbon dioxide, be placed in baking oven, 190 DEG C are dried 20 minutes;
(5) tasty: green fruit after completing taken out rapidly and be placed in material water, stir, tasty 1 minute, to pull out, control solid carbon dioxide divides;
(6) leave standstill aftertaste: the green fruit that control solid carbon dioxide is divided, be statically placed in shady and cool place, place and within 9 hours, carry out aftertaste;
(7) dry: standing green good fruit of aftertaste is placed in to 110 DEG C of baking ovens and toasts 3 hours, till oven dry;
(8) spreading for cooling: the green fruit of having dried is placed on spreading for cooling platform, lowers the temperature rapidly with high wind;
(9) packaging: the green fruit of being down to normal temperature sealed to packaging.
Green fruit product of honeysuckle of making according to the preparation method shown in embodiment mono-to embodiment tri-, nutritious, be of value to the healthy of human body, play dispelling wind-heat, be also apt to removing summer-heat blood poison, and have the effect of brain tonic and intelligence development.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not subject to the restriction of step embodiment; what in step embodiment and description, describe is principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. a preparation method for green fruit of honeysuckle, is characterized in that: specifically comprise the following steps:
(1) boil material water: get the honeysuckle of 3～5 parts, be placed in 100 parts of clear water saucepans, big fire is boiled, close throttle, keep little boiling shape, 3～4 hours, filter, take out honeysuckle material slag, be settled to 100 parts, be cooled to normal temperature;
(2) batching: 10～13 parts of white granulated sugars, 5～7 parts of edible salts, butter essence is appropriate, and above auxiliary material is placed in material water, is stirred to dissolving;
(3) raw material cleans: green fruit, in rotary drum washer, cleaned half an hour;
(4) complete and remove astringent taste: green cleaned fruit controlled to solid carbon dioxide, be placed in baking oven, 180～190 DEG C are dried 20～30 minutes;
(5) tasty: green fruit after completing taken out rapidly and be placed in material water, stir, tasty 1～3 minute, to pull out, control solid carbon dioxide divides;
(6) leave standstill aftertaste: the green fruit that control solid carbon dioxide is divided, be statically placed in shady and cool place, place and within 6～9 hours, carry out aftertaste;
(7) dry: standing green good fruit of aftertaste is placed in to 100～110 DEG C of baking ovens and toasts 3～5 hours, till oven dry;
(8) spreading for cooling: the green fruit of having dried is placed on spreading for cooling platform, lowers the temperature rapidly with high wind;
(9) packaging: the green fruit of being down to normal temperature sealed to packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410385015.4A CN104146293A (en) | 2014-08-06 | 2014-08-06 | Manufacturing method for honeysuckle pecans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410385015.4A CN104146293A (en) | 2014-08-06 | 2014-08-06 | Manufacturing method for honeysuckle pecans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104146293A true CN104146293A (en) | 2014-11-19 |
Family
ID=51872097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410385015.4A Pending CN104146293A (en) | 2014-08-06 | 2014-08-06 | Manufacturing method for honeysuckle pecans |
Country Status (1)
| Country | Link |
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| CN (1) | CN104146293A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011053A (en) * | 2015-08-17 | 2015-11-04 | 安徽天美食品有限公司 | Tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method |
| CN105341844A (en) * | 2015-11-27 | 2016-02-24 | 安徽三只松鼠电子商务有限公司 | Health-care black sugar nut kernels capable of expelling intestinal parasites and processing technology of health-care black sugar nut kernels |
| CN105360556A (en) * | 2015-11-27 | 2016-03-02 | 安徽三只松鼠电子商务有限公司 | Lung moistening and heat relieving rock sugar nut meat |
| CN105360555A (en) * | 2015-11-27 | 2016-03-02 | 安徽三只松鼠电子商务有限公司 | Processing technology of lung moistening and heat relieving rock sugar nut meat |
| CN105394310A (en) * | 2015-11-27 | 2016-03-16 | 安徽三只松鼠电子商务有限公司 | Process for machining heat-clearing and detoxifying lemon flavored nuts |
| CN105410823A (en) * | 2015-11-27 | 2016-03-23 | 安徽三只松鼠电子商务有限公司 | Lemon-flavored nut meat capable of clearing away heat and toxicity |
| CN106072347A (en) * | 2016-07-18 | 2016-11-09 | 安徽佳烨农业有限公司 | A kind of spiced green kernel and preparation method thereof |
| CN107950968A (en) * | 2017-11-29 | 2018-04-24 | 湖北良品铺子食品有限公司 | A kind of green fruit of sea salt draft |
| CN108185376A (en) * | 2017-12-27 | 2018-06-22 | 良品铺子股份有限公司 | A kind of green kernel of milk and processing method |
| CN108208699A (en) * | 2017-11-29 | 2018-06-29 | 良品铺子股份有限公司 | A kind of sea salt American pistachios |
| CN108208695A (en) * | 2017-11-29 | 2018-06-29 | 良品铺子股份有限公司 | A kind of green fruit of sea salt |
| CN108208698A (en) * | 2017-11-29 | 2018-06-29 | 良品铺子股份有限公司 | A kind of milk fragrance macadamia |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011053A (en) * | 2015-08-17 | 2015-11-04 | 安徽天美食品有限公司 | Tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method |
| CN105341844A (en) * | 2015-11-27 | 2016-02-24 | 安徽三只松鼠电子商务有限公司 | Health-care black sugar nut kernels capable of expelling intestinal parasites and processing technology of health-care black sugar nut kernels |
| CN105360556A (en) * | 2015-11-27 | 2016-03-02 | 安徽三只松鼠电子商务有限公司 | Lung moistening and heat relieving rock sugar nut meat |
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Application publication date: 20141119 |