CN104473241A - Preparation method of spiced marinated almonds - Google Patents
Preparation method of spiced marinated almonds Download PDFInfo
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- CN104473241A CN104473241A CN201410678821.0A CN201410678821A CN104473241A CN 104473241 A CN104473241 A CN 104473241A CN 201410678821 A CN201410678821 A CN 201410678821A CN 104473241 A CN104473241 A CN 104473241A
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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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of spiced marinated almonds. The preparation method has the beneficial effects that by adopting the technologies, such as marinade preparing, soaking, baking, seasoning, sterilizing and vacuum packaging, the products are more abundant in nutrients and have unique flavors and longer shelf lives, the nutritive values and eating characteristics of the almonds are maintained, the appearances, tastes, flavors, and the like of the products are different from those of traditional products, and the products have more flavors and exquisite tastes, are convenient to eat, are safe and hygienic, are convenient to carry and preserve and have strong market competitiveness.
Description
Technical field
the present invention relates to technical field of food production, particularly a kind of preparation method of spiced stew in soy sauce bar dawn wood.
Background technology
ba Danmu (Almonds) is the intensive healthy snack of a kind of nutrition; containing protein, dietary fiber, vitamin E; and not containing cholesterol; there is protection skin, help enteron aisle digestion; can effectively reduce body's cholesterol and triglyceride content; reduce the potential threat of heart attack, effectively control the effects such as blood sugar concentration.Along with the growth in the living standard of people, emphasis nutritional labeling while, also more and more higher to the requirement of mouthfeel, taste, and existing bar dawn wood products rarely have can preserve nutritional labeling take into account mouthfeel the bar dawn wood preparation technology.
Summary of the invention
the object of the invention is to overcome existing kind dull, the deficiencies such as coarse mouthfeel, provide a kind of preparation method of spiced stew in soy sauce bar dawn wood, adopt the technology such as brewed brine, immersion, baking, seasoning, sterilization, vacuum packaging, make product nutrition abundanter, local flavor is unique, and the shelf-life is longer, and keeps bar dawn wood nutritive value and edibility characteristic, traditional product is all different from again in product appearance, structural state, taste flavor etc., make product have more local flavor, delicate mouthfeel, the market competitiveness is strong.
the technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of spiced stew in soy sauce bar dawn wood, comprise the steps such as brewed brine, immersion, baking, seasoning, sterilization, vacuum packaging, it is characterized in that: (1) brewed brine: spices bittern formula is that the root of Dahurain angelica 1.2 kilograms, cloves 1 kilogram, 1.0 kilograms, ginger, Buddha's hand 0.5 kilogram, orange peel 0.6 kilogram, shallot are appropriate, clear water double centner, heat micro-boiling 60 ~ 90 minutes, filter and be adjusted to double centner; (2) soak: dawn wood bittern will be clung to brewed 2 hours, and the Ba Danmu soaked be pulled out and drains the water; (3) toast: the Ba Danmu drained is put into baking tray, 210 DEG C are toasted 8 minutes, then take out baking tray, will cling to dawn wood upset, then send baking box 190 DEG C baking 10 minutes to; (4) seasoning: roasted Ba Danmu is carried out seasoning process, described seasoning formula is salt 2.0 kilograms, white granulated sugar 1.5 kilograms, yellow rice wine 2.0 kilograms, monosodium glutamate 1.5 kilograms, cumin powder 1.0 kilograms, chive are appropriate; (5) sterilization and vacuum packaging: deployed Ba Danmu 121 DEG C of sterilizations in pressure cooker, after 30-40 minutes, are packed.
the invention has the beneficial effects as follows:
it is primary raw material that the present invention selects high-quality to cling to dawn wood, the technology such as brewed brine, immersion, baking, seasoning, sterilization, vacuum packaging, tradition is clung to dawn wood process technology to be effectively combined with modern food production technology, there are unique flavor, nutritious, instant, safety and sanitation, be easy to carry and the feature such as preservation, effectively improve the technical merit of product, products obtained therefrom is all different from traditional food from aspects such as product appearance, structural state, taste flavors, is a kind of novel instant based food.
Detailed description of the invention
a preparation method for spiced stew in soy sauce bar dawn wood, comprises the steps such as brewed brine, immersion, baking, seasoning, sterilization, vacuum packaging:
(1) brewed brine: spices bittern formula is that the root of Dahurain angelica 1.2 kilograms, cloves 1 kilogram, 1.0 kilograms, ginger, Buddha's hand 0.5 kilogram, orange peel 0.6 kilogram, shallot are appropriate, clear water double centner, heats micro-boiling 60 ~ 90 minutes, filters and be adjusted to double centner;
(2) soak: dawn wood bittern will be clung to brewed 2 hours, and the Ba Danmu soaked be pulled out and drains the water;
(3) toast: the Ba Danmu drained is put into baking tray, 210 DEG C are toasted 8 minutes, then take out baking tray, will cling to dawn wood upset, then send baking box 190 DEG C baking 10 minutes to;
(4) seasoning: roasted Ba Danmu is carried out seasoning process, described seasoning formula is salt 2.0 kilograms, white granulated sugar 1.5 kilograms, yellow rice wine 2.0 kilograms, monosodium glutamate 1.5 kilograms, cumin powder 1.0 kilograms, chive are appropriate;
(5) sterilization and vacuum packaging: deployed Ba Danmu 121 DEG C of sterilizations in pressure cooker, after 30-40 minutes, are packed.
Claims (1)
1. the preparation method of a spiced stew in soy sauce bar dawn wood, comprise the steps such as brewed brine, immersion, baking, seasoning, sterilization, vacuum packaging, it is characterized in that: (1) brewed brine: spices bittern formula is that the root of Dahurain angelica 1.2 kilograms, cloves 1 kilogram, 1.0 kilograms, ginger, Buddha's hand 0.5 kilogram, orange peel 0.6 kilogram, shallot are appropriate, clear water double centner, heat micro-boiling 60 ~ 90 minutes, filter and be adjusted to double centner; (2) soak: dawn wood bittern will be clung to brewed 2 hours, and the Ba Danmu soaked be pulled out and drains the water; (3) toast: the Ba Danmu drained is put into baking tray, 210 DEG C are toasted 8 minutes, then take out baking tray, will cling to dawn wood upset, then send baking box 190 DEG C baking 10 minutes to; (4) seasoning: roasted Ba Danmu is carried out seasoning process, described seasoning formula is salt 2.0 kilograms, white granulated sugar 1.5 kilograms, yellow rice wine 2.0 kilograms, monosodium glutamate 1.5 kilograms, cumin powder 1.0 kilograms, chive are appropriate; (5) sterilization and vacuum packaging: deployed Ba Danmu 121 DEG C of sterilizations in pressure cooker, after 30-40 minutes, are packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678821.0A CN104473241A (en) | 2014-11-24 | 2014-11-24 | Preparation method of spiced marinated almonds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410678821.0A CN104473241A (en) | 2014-11-24 | 2014-11-24 | Preparation method of spiced marinated almonds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104473241A true CN104473241A (en) | 2015-04-01 |
Family
ID=52747961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410678821.0A Pending CN104473241A (en) | 2014-11-24 | 2014-11-24 | Preparation method of spiced marinated almonds |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104473241A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640950A (en) * | 2012-05-22 | 2012-08-22 | 周建发 | Processing method of plateau husk almonds |
| CN103653067A (en) * | 2012-09-14 | 2014-03-26 | 重庆市合川区合双科技有限公司 | Production technology for almonds |
| CN104126824A (en) * | 2014-08-06 | 2014-11-05 | 安徽三只松鼠电子商务有限公司 | Manufacturing method for cool and refreshing green tea flavored almonds |
-
2014
- 2014-11-24 CN CN201410678821.0A patent/CN104473241A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640950A (en) * | 2012-05-22 | 2012-08-22 | 周建发 | Processing method of plateau husk almonds |
| CN103653067A (en) * | 2012-09-14 | 2014-03-26 | 重庆市合川区合双科技有限公司 | Production technology for almonds |
| CN104126824A (en) * | 2014-08-06 | 2014-11-05 | 安徽三只松鼠电子商务有限公司 | Manufacturing method for cool and refreshing green tea flavored almonds |
Non-Patent Citations (2)
| Title |
|---|
| 梦太奇的博客: "香烤巴达木", 《HTTP://BLOG.SINA.COM.CN/S/BLOG_677879350101D95T.HTML》 * |
| 章绍兵: "《坚果炒货食品加工技术》", 30 September 2010 * |
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Application publication date: 20150401 |
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