CN104187882A - Method for prolonging quality guarantee period of roasted sunflower seeds - Google Patents
Method for prolonging quality guarantee period of roasted sunflower seeds Download PDFInfo
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- CN104187882A CN104187882A CN201410339220.7A CN201410339220A CN104187882A CN 104187882 A CN104187882 A CN 104187882A CN 201410339220 A CN201410339220 A CN 201410339220A CN 104187882 A CN104187882 A CN 104187882A
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L27/20—Synthetic spices, flavouring agents or condiments
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Abstract
The invention relates to a method for prolonging a quality guarantee period of roasted sunflower seeds. The method comprises the steps of checking and accepting raw materials; selecting carefully; washing; cooking; roasting; cooling and weighing for packaging. Auxiliary materials added in the cooking step comprises 1,000 parts of the sunflower seeds, 4,000 parts of water, 300 parts of salt, 5 parts of star anise, 5 parts of licorice root, 3 parts of cassia bark, 2 parts of fennel, 1 part of dried tangerine peel, 0.5 part of clove, 0.7-0.76 part of tert-butylhydroquinone, 56 parts of 95% alcohol, 5 parts of sodium cyclamate, 1.5 parts of sodium saccharin and 0.5 part of acesulfame potassium. The method prolongs the quality guarantee period of the roasted sunflower seeds, increases the quality of the roasted sunflower seeds, enables the mouthfeel of the roasted sunflower seeds to be better and to have moderate fragrance, guarantees the nutrition content of the sunflower seeds, reduces rejection rate for enterprises, increases benefits of the enterprises, and meets the requirements of consumers for high-quality sunflower seeds.
Description
Technical field
The present invention relates to the production and processing technical field of food, is a kind of method that extends the roasted sunflower seed shelf-life specifically.
Background technology
Sunflower seeds is that China has the leisure food that long history is loved by the people again, is Chinese traditional snack food, and sunflower seeds has higher nutritive value, preferably consumption and good health-care effect, and development potentiality is huge.But time shelf-life of roasted sunflower seed is not long, restrict the development speedup of sunflower seeds product, be unfavorable for the sustainable development of roasted sunflower seed.
Because sunflower seeds fat content is abundant, oil content is up to 50%, and therefore, in the sunflower seeds preservation process of shortening, the acid value of grease and the rising of peroxide value become the key factor that the sunflower seeds shelf-life shortens.Major influence factors spoiled by rancid oil or fat has moisture, oxygen, illumination and temperature, therefore in sunflower seeds production and storing process, control these 4 factors particularly important, due to illumination temperature be later stage condition of storage, for later stage controllable factor, and sunflower seeds moisture and the oxygen content that conventionally can not change package in bag after packaging, so moisture and the oxygen content controlled in roasted sunflower seed packaging bag are the key factors that extends the roasted sunflower seed shelf-life.In order to extend the shelf-life of roasted sunflower seed, people need a kind of roasted sunflower seed production and processing method that can strictly control the oxygen content in the interior moisture of sunflower seeds and roasted sunflower seed pack environment.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of method that extends the roasted sunflower seed shelf-life.
Technical problem to be solved by this invention realizes by the following technical solutions:
A method that extends the roasted sunflower seed shelf-life, comprises the following steps:
(1) check and accept raw material: in the time of purchase sunflower seeds, moisture, acid value and peroxide value to sunflower seeds are tested, the moisture that ensures sunflower seeds is less than 10%, the acid value of sunflower seeds is less than 1.5 (mgKOH/g), and the peroxide value of sunflower seeds is less than 0.05 (g/100g);
(2) selected: foreign material, foreign matter and the small holes caused by worms grain that goes mouldy are screened; Xanthochromia seed, go mouldy seed and small holes caused by worms seed all need to remove in this link, and therefore acidity and the peroxide value variation in storage of this process to sunflower seeds is extremely important;
(3) clean: clean the dust of sunflower seeds extexine with clear water, sunflower seeds cleans dust and the granule foreign matter that can remove sunflower seeds surface, to reduce foreign matter to boiling the Effect of Acidity On Absorption of sunflower kernel material water;
(4) boiling:
1. batching: get 300 parts of 4000 parts, 1000 parts of sunflower seeds, water, edible salts, 5 parts of anises, 5 parts, Radix Glycyrrhizae, 3 parts, cassia bark, 2 parts of fennel seeds, 1 part of dried orange peel, 0.5 part of cloves, ditert-butylhydro quinone 0.7-0.76 part, 56 parts of 95% alcohol, 5 parts of honey elements, 1.5 parts of saccharin sodiums, 0.5 part of acesulfame potassium after cleaning;
Described ditert-butylhydro quinone is due to its temperature tolerance and oxidation resistance, the highest bearing temperature can reach more than 230 DEG C, it is existing one of the best food antioxidant of generally acknowledging in the world, be widely used in grease tens countries and regions and contained in fatty foods industry, and replace rapidly traditional antioxidant, the limitation of ditert-butylhydro quinone in shortening nut and seed class is 0.2 ‰, according to experimental data, when the addition of ditert-butylhydro quinone is during at 350g-380g, can ensure that the content of ditert-butylhydro quinone in the cooked sunflower seeds of 500kg is 0.18 ‰-0.21 ‰, therefore, the sunflower seeds of 1000 parts should add the ditert-butylhydro quinone of 0.7-0.76 part,
2. cooking technology: first 300 portions of salt are added in the saucepan that is settled to 4000 parts of water, after described edible salt fully dissolves, add 5 parts of honey elements, 1.5 parts of saccharin sodiums, 0.5 part of acesulfame potassium, then 0.7-0.76 part ditert-butylhydro quinone is dissolved in the alcohol of 56 part 95%, in 95% alcohol, inflate afterwards, ditert-butylhydro quinone is fully dissolved, then add anistree 5 parts, 5 parts, Radix Glycyrrhizae, 3 parts, cassia bark, 2 parts of fennel seeds, 1 part of dried orange peel, 1000 parts of same boiling of sunflower seeds after 0.5 part of cloves and cleaning, burn to abundant boiling, changing little fire boils, keep boiling shape to boil 2 hours, Guan Huo, off the pot after vexed half an hour processed,
Experimental results show that, the solubility maximum of ditert-butylhydro quinone in ethanol, so should first ditert-butylhydro quinone be dissolved in completely in sunflower seeds production application in 95% alcoholic solution, be made into 5%～10% ditert-butylhydro quinone alcoholic solution, then directly or with meter, 5%～10% ditert-butylhydro quinone alcoholic solution is joined and boiled in sunflower kernel material water, stirred again, ditert-butylhydro quinone is uniformly distributed in feed liquid, in sunflower seeds, grease can be higher to the absorptivity of ditert-butylhydro quinone like this, be conducive to improve the oxidation resistance of sunflower seeds.
(5) baking: adopt the baking temperature of 115 DEG C-125 DEG C that the sunflower seeds after boiling is dried; sunflower seeds; especially there is one deck cutin membrane on U.S. certain herbaceous plants with big flowers series products surface; this layer of cutin membrane can stop combination with oxygen in grease in polly seed nucleole and air; and eucaryotic cell structure is comparatively stable in raw sunflower seeds; raw sunflower seeds adds the protection of cutin membrane, so can store for a long time at normal temperatures.But raw sunflower seeds is in shortening process, in the time of poach, due to sunflower seeds imbibition, cutin membrane is first destroyed, secondly protein denaturation, and protein steric structure is destroyed, enzyme in sunflower seeds loses catalysis activity, causes sunflower seeds whole cell structure to be destroyed; In when baking, along with the lifting of temperature, intercellular fat is free on the gap between cell along with the volatilization of moisture, cause with air in the contact-making surface of oxygen increase, shortened the shelf-life of finished product sunflower seeds.Although the higher sunflower seeds toasting out of temperature is more fragrant, but it is more serious that more fragrant sunflower seeds eucaryotic cell structure is destroyed, free grease is out more, the area contacting with air is also larger, therefore the shelf-life of roasted sunflower seed can be shortened, so in order to extend the shelf-life of sunflower seeds, in the time drying sunflower seeds, need between baking temperature and sunflower seeds fragrance, weigh to some extent, the actual maximum temperature that suggestion sunflower seeds is dried, not higher than 125 DEG C, is got baking temperature between 115 DEG C to 125 DEG C comparatively suitable conventionally;
(6) cooling: the sunflower seeds after baking is carried out fragrant, then cooling;
(7) weighing and bagging: the deoxidier that adds 3-5 parts taking the sunflower seeds of every 90 parts wires up sunflower seeds as standard.In the time that sunflower seed packing bag can not ensure the advantage of barrier property completely; can add deoxidier protection; deoxidier can not only suppress the quality deterioration of content effectively for food, and can keep the original color of food, the growth of pest control, bacterium; maintain nutritional labeling; extend fresh keeping time, deoxidier and food are contained in same container, and deoxidier absorbs the oxygen in container; make to be anaerobic state in container, food is preserved.But the raw material of deoxidier must have stable reaction, without strange taste and without harmful gas generation, just in case eat by mistake human body also harmless.Deoxidier is generally taking iron powder as base stock, and the selection of deoxidier will be followed 3 points below: 1. the stability of oxygen absorbed, and whether the oxygen absorbed of the product of different batches is stable; 2. the size of oxygen absorbed, this will determine according to the packaging size of packaged product the model of deoxidier; 3. whether deoxidier there is the Lou risk of powder.The sunflower seeds of 90g when packaging, the deoxidier that adds 3-5g is advisable.
After sunflower seeds is fragrant, just finish owing to toasting, sunflower seeds also has certain waste heat, these heats can be moisture evaporation in sunflower seeds motility are provided, in sunflower seeds, moisture also has very large effect to the raising of acid value and peroxide value, therefore, in sunflower seeds packing process, should reserve a part of space, so as in sunflower seeds the abundant volatilization of moisture and outer fragrant essence and sunflower seeds baking fragrance attaining and.
The barrier property of sunflower seed packing bag is to ensure one of important performance that sunflower seeds extends the shelf life, affect sunflower seeds storage quality and need the material intercepting to have a lot, mainly contain: air, humidity, water, grease, light, heat, peculiar smell and bad air, bacterium, dust etc., once these materials are penetrated in sunflower seed packing bag, light the outward appearance of sunflower seeds is changed, when serious, can make sunflower seeds spoiled, produce chemical reaction, be formed with harmful substances, finally make sunflower seeds rotten.And test package bag barrier property mainly contains two kinds of methods, externally obstructing capacity and internally obstruct.So-called externally intercept sunflower seeds is packed by packing container with exactlying after, the various smells, gas, moisture etc. of outer package can not be entered in the interior sunflower seeds of packaging.A lot of food all needs to pack with the material of this external obstruct, to ensure reaching the within a certain period of time original local flavor object of protection food; Internally intercepting is to stop the contained smell of food, humidity, grease and the performance property material of packaging to packaging exosmosis by packing container, and in protection packaging, the various compositions of sunflower seeds do not overflow.Therefore, sunflower seed packing bag needs three layers or four layers of material, conventionally by different types of assembly packaging materials such as aluminize+PE of brown paper+PE+PET or compound compressed film KOP+PET.
In described step (2), selected employing manual method is carried out, because machine choosing can be omitted a lot of foreign material, and foreign material enter after pot very large to the Effect of Acidity On Absorption of material water with sunflower seeds, selecting also of foreign material also has a certain impact to the salubrious degree of material water, so in order to ensure the storage condition of sunflower seeds, need to carry out craft and select.
The invention has the beneficial effects as follows: the present invention has extended the shelf-life of roasted sunflower seed, improve the quality of roasted sunflower seed, owing to having controlled the baking temperature of sunflower seeds, nutrition conservation degree is high, and the aromatic flavour degree of roasted sunflower seed is moderate, makes roasted sunflower seed mouthfeel better, ensure the nutrient content in sunflower seeds, reduce the percent defective of enterprise simultaneously, increased the benefit of enterprise, also met the needs of consumer to high-quality sunflower seeds.
Brief description of the drawings
Below in conjunction with drawings and Examples, the present invention is further described.
Fig. 1 is addition and ditert-butylhydro quinone in finished product the content relation table of ditert-butylhydro quinone of the present invention in boiled sunflower seeds.
Detailed description of the invention
For technological means and creation characteristic that the present invention realizes are easy to understand, below in conjunction with embodiment, the present invention is further set forth.
Embodiment mono-:
(1) check and accept raw material: in the time of purchase sunflower seeds, moisture, acid value and peroxide value to sunflower seeds are tested, the moisture that ensures sunflower seeds is less than 10%, the acid value of sunflower seeds is less than 1.5 (mgKOH/g), and the peroxide value of sunflower seeds is less than 0.05 (g/100g);
(2) selected: to adopt manual mode that foreign material, foreign matter and the small holes caused by worms grain that goes mouldy are screened;
(3) clean: the dust that cleans sunflower seeds extexine with clear water;
(4) boiling:
1. batching: get 300 parts of 4000 parts, 1000 parts of sunflower seeds, water, edible salts, 5 parts of anises, 5 parts, Radix Glycyrrhizae, 3 parts, cassia bark, 2 parts of fennel seeds, 1 part of dried orange peel, 0.5 part of cloves, 0.7 part of ditert-butylhydro quinone, 56 parts of 95% alcohol, 5 parts of honey elements, 1.5 parts of saccharin sodiums, 0.5 part of acesulfame potassium after cleaning;
2. cooking technology: first 300 portions of salt are added in the saucepan that is settled to 4000 parts of water, after described edible salt fully dissolves, add 5 parts of honey elements, 1.5 parts of saccharin sodiums, 0.5 part of acesulfame potassium, then 0.7 part of ditert-butylhydro quinone is dissolved in the alcohol of 56 part 95%, in 95% alcohol, inflate afterwards, ditert-butylhydro quinone is fully dissolved, then add anistree 5 parts, 5 parts, Radix Glycyrrhizae, 3 parts, cassia bark, 2 parts of fennel seeds, 1 part of dried orange peel, 1000 parts of same boiling of sunflower seeds after 0.5 part of cloves and cleaning, burn to abundant boiling, changing little fire boils, keep boiling shape to boil 2 hours, Guan Huo, off the pot after vexed half an hour processed,
(6) baking: adopt the baking temperature of 115 DEG C that the sunflower seeds after boiling is dried;
(6) cooling: the sunflower seeds after baking is carried out fragrant, then cooling;
(7) weighing and bagging: add the deoxidier of 3 parts as standard wires up sunflower seeds taking the sunflower seeds of every 90 parts, reserve a part of space in sunflower seeds packaging process in packaging bag.
Embodiment bis-:
(1) check and accept raw material: in the time of purchase sunflower seeds, moisture, acid value and peroxide value to sunflower seeds are tested, the moisture that ensures sunflower seeds is less than 10%, the acid value of sunflower seeds is less than 1.5 (mgKOH/g), and the peroxide value of sunflower seeds is less than 0.05 (g/100g);
(2) selected: to adopt manual mode that foreign material, foreign matter and the small holes caused by worms grain that goes mouldy are screened;
(3) clean: the dust that cleans sunflower seeds extexine with clear water;
(4) boiling:
1. batching: get 300 parts of 4000 parts, 1000 parts of sunflower seeds, water, edible salts, 5 parts of anises, 5 parts, Radix Glycyrrhizae, 3 parts, cassia bark, 2 parts of fennel seeds, 1 part of dried orange peel, 0.5 part of cloves, 0.73 part of ditert-butylhydro quinone, 56 parts of 95% alcohol, 5 parts of honey elements, 1.5 parts of saccharin sodiums, 0.5 part of acesulfame potassium after cleaning;
2. cooking technology: first 300 portions of salt are added in the saucepan that is settled to 4000 parts of water, after described edible salt fully dissolves, add 5 parts of honey elements, 1.5 parts of saccharin sodiums, 0.5 part of acesulfame potassium, then 0.7 part of ditert-butylhydro quinone is dissolved in the alcohol of 56 part 95%, in 95% alcohol, inflate afterwards, ditert-butylhydro quinone is fully dissolved, then add anistree 5 parts, 5 parts, Radix Glycyrrhizae, 3 parts, cassia bark, 2 parts of fennel seeds, 1 part of dried orange peel, 1000 parts of same boiling of sunflower seeds after 0.5 part of cloves and cleaning, burn to abundant boiling, changing little fire boils, keep boiling shape to boil 2 hours, Guan Huo, off the pot after vexed half an hour processed,
(7) baking: adopt the baking temperature of 120 DEG C that the sunflower seeds after boiling is dried;
(6) cooling: the sunflower seeds after baking is carried out fragrant, then cooling;
(7) weighing and bagging: add the deoxidier of 4 parts as standard wires up sunflower seeds taking the sunflower seeds of every 90 parts, reserve a part of space in sunflower seeds packaging process in packaging bag.
Embodiment tri-:
(1) check and accept raw material: in the time of purchase sunflower seeds, moisture, acid value and peroxide value to sunflower seeds are tested, the moisture that ensures sunflower seeds is less than 10%, the acid value of sunflower seeds is less than 1.5 (mgKOH/g), and the peroxide value of sunflower seeds is less than 0.05 (g/100g);
(2) selected: to adopt manual mode that foreign material, foreign matter and the small holes caused by worms grain that goes mouldy are screened;
(3) clean: the dust that cleans sunflower seeds extexine with clear water;
(4) boiling:
1. batching: get 300 parts of 4000 parts, 1000 parts of sunflower seeds, water, edible salts, 5 parts of anises, 5 parts, Radix Glycyrrhizae, 3 parts, cassia bark, 2 parts of fennel seeds, 1 part of dried orange peel, 0.5 part of cloves, 0.7 part of ditert-butylhydro quinone, 56 parts of 95% alcohol, 5 parts of honey elements, 1.5 parts of saccharin sodiums, 0.5 part of acesulfame potassium after cleaning;
2. cooking technology: first 300 portions of salt are added in the saucepan that is settled to 4000 parts of water, after described edible salt fully dissolves, add 5 parts of honey elements, 1.5 parts of saccharin sodiums, 0.5 part of acesulfame potassium, then 0.76 part of ditert-butylhydro quinone is dissolved in the alcohol of 56 part 95%, in 95% alcohol, inflate afterwards, ditert-butylhydro quinone is fully dissolved, then add anistree 5 parts, 5 parts, Radix Glycyrrhizae, 3 parts, cassia bark, 2 parts of fennel seeds, 1 part of dried orange peel, 1000 parts of same boiling of sunflower seeds after 0.5 part of cloves and cleaning, burn to abundant boiling, changing little fire boils, keep boiling shape to boil 2 hours, Guan Huo, off the pot after vexed half an hour processed,
(8) baking: adopt the baking temperature of 125 DEG C that the sunflower seeds after boiling is dried;
(6) cooling: the sunflower seeds after baking is carried out fragrant, then cooling;
(7) weighing and bagging: add the deoxidier of 5 parts as standard wires up sunflower seeds taking the sunflower seeds of every 90 parts, reserve a part of space in sunflower seeds packaging process in packaging bag.
The solubility maximum of ditert-butylhydro quinone in ethanol, selects 95% alcohol to dissolve ditert-butylhydro quinone effect best, and the solubility of ditert-butylhydro quinone in different solutions is in table 1.
The solubility experiment result of table 1 ditert-butylhydro quinone in different solutions
| Solvent | Temperature (DEG C) | Solubility (%) |
| Water | 25 | <1 |
| Water | 95 | 5 |
| Ethanol | 25 | 60 |
| Ethyl acetate | 25 | 30 |
| Propane diols | 25 | 30 |
| Soya-bean oil, corn oil, cotton seed oil | 25 | 10 |
| Safflower oil | 25 | 5 |
| Oleic acid monoglyceride | 25 | 10 |
| Lard | 50 | 5 |
Regulation in " GB2760-2011 food additives use standard ": the content of ditert-butylhydro quinone can not exceed 2 ‰, as shown in Figure 1, when the addition of ditert-butylhydro quinone is during at 350g-380g, can ensure that the content of ditert-butylhydro quinone in the cooked sunflower seeds of 500kg is 0.18 ‰-0.21 ‰.
Adopt the roasted sunflower seed made of above-mentioned steps time of guaranteeing the quality long, be more suitable for people and store at home, the aniseed adding and sweetener have increased the local flavor of sunflower seeds, make roasted sunflower seed excellent taste, and nutrient content is abundant, is more suitable for consumers in general and eats.
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 restricted to the described embodiments; what in above-described 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 (2)
1. a method that extends the roasted sunflower seed shelf-life, is characterized in that: comprise the following steps:
(1) check and accept raw material: in the time of purchase sunflower seeds, moisture, acid value and peroxide value to sunflower seeds are tested, the moisture that ensures sunflower seeds is less than 10%, the acid value of sunflower seeds is less than 1.5 (mgKOH/g), and the peroxide value of sunflower seeds is less than 0.05 (g/100g);
(2) selected: foreign material, foreign matter and the small holes caused by worms grain that goes mouldy are screened;
(3) clean: the dust that cleans melon seeds extexine with clear water;
(4) boiling:
1. batching: get 300 parts of 4000 parts, 1000 parts of sunflower seeds, water, edible salts, 5 parts of anises, 5 parts, Radix Glycyrrhizae, 3 parts, cassia bark, 2 parts of fennel seeds, 1 part of dried orange peel, 0.5 part of cloves, ditert-butylhydro quinone 0.7-0.76 part, 56 parts of 95% alcohol, 5 parts of honey elements, 1.5 parts of saccharin sodiums, 0.5 part of acesulfame potassium after cleaning;
2. cooking technology: first 300 portions of salt are added in the saucepan that is settled to 4000 parts of water, after described edible salt fully dissolves, add 5 parts of honey elements, 1.5 parts of saccharin sodiums, 0.5 part of acesulfame potassium, then 0.7-0.76 part ditert-butylhydro quinone is dissolved in the alcohol of 56 part 95%, in 95% alcohol, inflate afterwards, ditert-butylhydro quinone is fully dissolved, then add anistree 5 parts, 5 parts, Radix Glycyrrhizae, 3 parts, cassia bark, 2 parts of fennel seeds, 1 part of dried orange peel, 1000 parts of same boiling of sunflower seeds after 0.5 part of cloves and cleaning, burn to abundant boiling, changing little fire boils, keep boiling shape to boil 2 hours, Guan Huo, off the pot after vexed half an hour processed,
(5) baking: adopt the baking temperature of 115 DEG C-125 DEG C that the sunflower seeds after boiling is dried;
(6) cooling: the sunflower seeds after baking is carried out fragrant, then cooling;
(7) weighing and bagging: the deoxidier that adds 3-5 parts taking the sunflower seeds of every 90 parts wires up sunflower seeds as standard, when packaging to the reserved certain space of sunflower seeds.
2. a kind of method that extends the roasted sunflower seed shelf-life according to claim 1, is characterized in that: in described step (2), selected employing manual method is carried out.
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