CN104187881B - A kind of melon seeds processing method - Google Patents
A kind of melon seeds processing method Download PDFInfo
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- CN104187881B CN104187881B CN201410321244.XA CN201410321244A CN104187881B CN 104187881 B CN104187881 B CN 104187881B CN 201410321244 A CN201410321244 A CN 201410321244A CN 104187881 B CN104187881 B CN 104187881B
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- 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
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- 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
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of melon seeds processing method, comprise the steps: 1) frying Titian step: by the melon seeds raw material frying Titian having screened; 2) soak tasty step: the melon seeds raw material after frying Titian is immersed in seasoning water while hot to tasty rear taking-up spreading for cooling; 3) baking step: the melon seeds after tasty are cured, and the melon seeds after curing cool to be packaged. The present invention, by the tasty method of temperature difference submergence, combines it, like this in the frying step of the first step with frying and baking process, the former fragrance of melon seeds is extracted, in the tasty step of submergence of second step, make melon seeds there is other additional fragrance, be finally traditional baking step. Therefore the present invention combines the former fragrance of melon seeds and additional taste, and the melon seeds of producing not only former fragrance are abundant, and can meet the requirement of different consumers to additional taste, and the adaptability of product is more abundant.
Description
Technical field
The present invention relates to roasted seeds and nuts processing method, be specifically related to the processing method of melon seeds.
Background technology
Melon seeds processing technology mainly contains the light melon seeds of direct frying at present, as original flavor melon seeds. Also there is boiling tastyCure, negative-pressure flavouring such as cures again at the processing technology again, as spiced salt taste, and creamy taste. But directly frying and ripeMelon seeds only have former fragrance, there is no other additional tastes. And the melon that boiling is tasty, negative-pressure flavouring is dried againSon only has additional taste, as spiced salt taste, creamy taste etc., there is no the distinctive former fragrance of melon seeds.
Summary of the invention
Technical problem to be solved by this invention is just to provide a kind of melon seeds processing method, by the former fragrance of melon seedsCombine with additional taste, the melon seeds of producing not only former fragrance are abundant, and can meet different consumptionThe requirement of person to additional taste, the adaptability of product is more abundant.
For solving the problems of the technologies described above, the present invention adopts following technical scheme: a kind of melon seeds processing method, bagDraw together following steps:
1) frying Titian step: by the melon seeds raw material frying Titian having screened;
2) soak tasty step: the melon seeds raw material after frying Titian is immersed in seasoning water while hot to tasty rear taking-up standCool;
3) baking step: the melon seeds after tasty are cured, and the melon seeds after curing cool to be packaged.
Preferably, between the shell temperature of described melon seeds and the temperature of seasoning water, there is temperature differences more than 40 degree.
Preferably, the shell temperature of described melon seeds is at 100-120 DEG C, and the temperature of institute's seasoning water is no more than 40 DEG C
Preferably, in the tasty step of immersion, melon seeds Immersion time more than 2 minutes, picks up and drains, spreading for coolingPlace 2-4 hour.
Preferably, in frying Titian step, the ratio 3:2 of salt for melon seeds raw material and frying, Temperature Setting exists220 DEG C, the frying time is set 8～9 minutes.
Preferably, in described baking step, melon seeds are successively placed into design temperature at five laminar heat-sealing casees150℃。
Preferably, every layer is cured 20 minutes time, turns over to lower one deck under 20 minutes, need cure altogether100 minutes.
Preferably, described seasoning water is formulated by flavoring and water, and described flavoring is by thin edible salt, sugarEssence sodium, acesulfame potassium, ethyl maltol, vanillic aldehyde, anise, cassia bark, Radix Glycyrrhizae and spiceleaf composition.
Preferably, in described flavoring, the part by weight of each component is thin edible salt 1: saccharin sodium 0.04: An SaiHoney 0.02: ethyl maltol 0.004: vanillic aldehyde 0.002: anistree 0.04: cassia bark 0.05: Radix Glycyrrhizae 0.03:Spiceleaf 0.02.
Preferably, the process for preparation of described seasoning water is: first anise, cassia bark, Radix Glycyrrhizae, spiceleaf are put into waterMiddle slow fire boiling 30 minutes, then takes out material slag supplementing water, and other good scale batchings is poured into and stirred fullyDissolve stand-by.
The present invention improves on the basis of existing stir-frying-technology and the tasty baking process again of boiling, inventionBy the tasty method of temperature difference submergence, and it is combined with frying and baking process, like this firstIn the frying step of step, the former fragrance of melon seeds is extracted, in the tasty step of submergence of second step, makeMelon seeds have other additional fragrance, are finally traditional baking steps. Therefore the present invention is by the former perfume (or spice) of melon seedsTaste and additional taste combine, and the melon seeds of producing not only former fragrance are abundant, and can meet difference and disappearThe requirement of the person of expense to additional taste, the adaptability of product is more abundant.
Detailed description of the invention
Processing method below by sunflower seeds is described in further detail technical scheme of the present invention. ForThe fragrance that increases sunflower seeds, its preparation method is:
(1) frying pre-treatment: the melon seeds size of having screened is wanted evenly, detects moisture generally at 9.5-11.5%,Inspection melon seeds are advisable without Mass Cracking.
(2) frying step: palpus controllable temperature baking machine, the present invention uses ZJ220 type superconductive electric baking machine,220 DEG C of design temperatures, once drop into melon seeds 15kg, and heat carrier is edible fine salt 10kg. First by fine salt fryingBe warming up to 220 DEG C, next step pours melon seeds raw material in baking machine frying, after 8-9 minute frying time, takes the dish out of the potAnd sieve removes fine salt, now melon seeds temperature 100-120 DEG C simultaneously. Treat that strip off melon seeds meat benevolence color becomes slight jaundiceLook, meat benevolence mouthfeel obviously goes out former fragrance.
(3) soak tasty: in the material water fast melon seeds submergence being mixed up in advance while hot, material coolant-temperature gage is not superCross 40 degree, make itself and melon seeds produce a temperature difference, this temperature difference is no less than 40 degree, impels seasoning waterBy outer and in have thorough grasp fast, soak time is controlled at 2-2.5 minute.
Seasoning water and melon seeds proportioning and requirement: the stainless steel drum that seasoning water is placed on to a direct 80cmIn, seasoning water and melon seeds be no less than 3:1, soak seasoning water at every turn and be no less than 45 kilograms, melon seeds are fixedAt 15 kilograms, when melon seeds are immersed in seasoning water, to stir up and down once every 30 seconds, whole process is manyStir up and down in 4 times, make melon seeds tasty evenly, after the tasty end of melon seeds, should supplement in time the seasoning lackingWater.
Seasoning water configuration: 4.5 kilograms of fine salts, 200 grams of saccharin sodiums, 100 grams of acesulfame potassiums, ethyl maltol200 grams, 50 grams of vanillic aldehydes, anistree 200 grams, 250 grams, cassia bark, 150 grams, Radix Glycyrrhizae, 100 grams of spiceleafs,Aniseed is first put into a certain amount of water slow fire boiling 30 minutes, after taking-up material slag, adds water and is configured to 50kg, will remainRemaining batching is poured into, and stirring is fully dissolved stand-by.
(4) processing of melon seeds after tasty: the melon seeds after tasty are drained after spreading for cooling, place about 3-4 hour.This process can make melon seeds that material water is fully absorbed, and make its taste even, and surface is without salt efflorescence.
(5) baking step: adopt five laminar heat-sealing casees, melon seeds are spread out in to the superiors of heat-sealing case, intermediate thinA bit, surrounding is thicker a little. Place about 100kg for every layer, 150 DEG C of design temperatures, every layer is cured 20 pointsAfter clock, translate into down in lower one deck. 100 minutes consuming time of whole process.
(6) cool, pack, the melon seeds that dried are placed on spreading for cooling platform cooling, and general spreading for cooling platform adds with cementFragment of brick bond, pave with ceramic tile on surface, cooling pack with sealing bag afterwards.
Claims (7)
1. a melon seeds processing method, is characterized in that comprising the steps:
1) frying Titian step: by the melon seeds raw material frying Titian having screened;
2) soak tasty step: the melon seeds raw material after frying Titian is immersed in seasoning water while hot to tasty rear taking-up spreading for cooling;
3) baking step: the melon seeds after tasty are cured, and the melon seeds after curing cool to be packaged;
In the tasty step of immersion, the shell temperature of described melon seeds is at 100-120 DEG C, and the temperature of described seasoning water is no more than 40 DEG C, and melon seeds Immersion time more than 2 minutes, picks up and drains, and 2-4 hour is placed in spreading for cooling.
2. a kind of melon seeds processing method according to claim 1, is characterized in that: in frying Titian step, and the ratio 3:2 of salt for melon seeds raw material and frying, Temperature Setting is at 220 DEG C, and the frying time is set 8～9 minutes.
3. a kind of melon seeds processing method according to claim 2, is characterized in that: in described baking step, melon seeds are successively placed into 150 DEG C of design temperatures at five laminar heat-sealing casees.
4. a kind of melon seeds processing method according to claim 3, is characterized in that: every layer is cured 20 minutes time, turns over to lower one deck under 20 minutes, need cure altogether 100 minutes.
5. a kind of melon seeds processing method according to claim 2, it is characterized in that: described seasoning water is formulated by flavoring and water, described flavoring is made up of thin edible salt, saccharin sodium, acesulfame potassium, ethyl maltol, vanillic aldehyde, anise, cassia bark, Radix Glycyrrhizae and spiceleaf.
6. a kind of melon seeds processing method according to claim 5, is characterized in that: in described flavoring, the part by weight of each component is thin edible salt 1: saccharin sodium 0.04: acesulfame potassium 0.02: ethyl maltol 0.004: vanillic aldehyde 0.002: anistree 0.04: cassia bark 0.05: Radix Glycyrrhizae 0.03: spiceleaf 0.02.
7. a kind of melon seeds processing method according to claim 6, it is characterized in that: the process for preparation of described seasoning water is: first anise, cassia bark, Radix Glycyrrhizae, spiceleaf are put into water slow fire boiling 30 minutes, then take out material slag supplementing water, and fully dissolving is stand-by to pour other batchings that weigh up into stirring.
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| CN201410321244.XA CN104187881B (en) | 2014-07-07 | 2014-07-07 | A kind of melon seeds processing method |
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| CN201410321244.XA CN104187881B (en) | 2014-07-07 | 2014-07-07 | A kind of melon seeds processing method |
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| CN104187881B true CN104187881B (en) | 2016-05-25 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104643174A (en) * | 2015-01-28 | 2015-05-27 | 蚌埠市徽味炒货厂 | Preparation method of sunflower seeds with vanilla flavor |
| CN104643173A (en) * | 2015-01-28 | 2015-05-27 | 蚌埠市徽味炒货厂 | Preparation method of coconut milk flavored sunflower seeds externally coated with cream |
| CN104687116A (en) * | 2015-03-12 | 2015-06-10 | 洽洽食品股份有限公司 | Pepper salt sunflower seed and processing method thereof |
| CN105231385A (en) * | 2015-11-16 | 2016-01-13 | 刘发元 | Pumpkin seed processing method |
| CN105725154A (en) * | 2016-03-15 | 2016-07-06 | 周利 | Intelligence-reinforcing tranquillizing boiled sunflower seeds and preparation method thereof |
| CN107136462A (en) * | 2017-06-07 | 2017-09-08 | 晋江市旺瓜食品有限公司 | A kind of caramel sunflower seeds and preparation method thereof |
| CN107822060A (en) * | 2017-10-26 | 2018-03-23 | 茂名市电白区玖乐食品有限公司 | The processing method of melon seeds |
| CN107822061A (en) * | 2017-10-26 | 2018-03-23 | 茂名市电白区玖乐食品有限公司 | A kind of processing method of fragrance of a flower melon seeds |
| CN107874212A (en) * | 2017-10-26 | 2018-04-06 | 茂名市电白区玖乐食品有限公司 | A kind of processing method of coconut melon seeds |
| CN108651939A (en) * | 2018-04-23 | 2018-10-16 | 晋江市旺瓜食品有限公司 | A kind of thin skin melon seeds of walnut taste and preparation method thereof |
| CN110521987A (en) * | 2019-04-11 | 2019-12-03 | 江苏茂兴食品有限公司 | A kind of flavor decortication ferment melon seeds processing method |
| CN111374289A (en) * | 2020-05-06 | 2020-07-07 | 河南壹颗伴食品有限公司 | Sunflower seeds and aroma explosion technology thereof |
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| CN104187881A (en) | 2014-12-10 |
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