CN104824732A

CN104824732A - Sunflower seed processing method

Info

Publication number: CN104824732A
Application number: CN201510174218.3A
Authority: CN
Inventors: 李洁; 魏春燕; 魏泽红
Original assignee: Flourishing Yongfeng Agricultural Byproducts Processing Co Ltd In Minqin County
Current assignee: Flourishing Yongfeng Agricultural Byproducts Processing Co Ltd In Minqin County
Priority date: 2015-04-14
Filing date: 2015-04-14
Publication date: 2015-08-12

Abstract

The present invention belongs to the technical field of food processing, and relates to a sunflower seed processing method, which comprises: carrying out screening and impurity removing on sunflower seeds, placing the screened sunflower seeds in salt water, stirring, taking out, placing into purified water, rinsing, adding ingredients to water, boiling for 1-3 h to obtain a soup liquid for spare, adding the sunflower seeds to the soup liquid, soaking for 0.5-1 h, vacuumizing, heating to achieve a temperature of 160-180 DEG C in a vacuum state, frying, cooling to a temperature of 120-150DEG C when the soup liquid mass is reduced to 15% of the original mass, frying for 0.5-1 h, cooling to a temperature of 90-110 DEG C, frying for 1-2h, relieving pressure, taking out the sunflower seeds, and carrying out screening, sterilization disinfection, and inspection packaging on the fried sunflower seeds. According to the present invention, the frying process is performed in the vacuum state, the nature aroma of the sunflower seeds is excited through the stage temperature adjustment, and the sunflower seeds have characteristics of puffing effect, crisp shelled sunflower seed, good taste, and full appearance.

Description

A kind of processing method of melon seeds

Technical field

The invention belongs to food processing technology field, relate to a kind of processing method of melon seeds.

Background technology

Current melon seeds processing technology is: by tasty for melon seeds boiling, then enters bakery and dry, and finally goes up redrying line and carries out redrying, secondary perfuming; This processing technology has following defect: (1) technique process equipment used is expensive and huge, and factory building area occupied is large; (2) energy consumption is large, take conduction oil as the baking production line of heat transfer medium to apply maximum at present, due to production line heat-transfer pipe line length, poor thermal insulation property, heat energy recycling is few, the online baking time of melon seeds is long, and therefore coal consumption, power consumption and the aging depreciation of conduction oil etc. are added together, and make energy consumption cost very large; (3) melon seeds process temperature contrast do not reach melon seeds processing demand, can not well by melon seeds self exist natural flavor eject, processing the sub-benevolence of melon seeds is hardened, mouthfeel is bad, outward appearance is not full, inferior quality.

Summary of the invention

The object of the invention is the processing method that a kind of melon seeds are provided for problems of the prior art.

A processing method for melon seeds, process according to following step:

A, to melon seeds screening and removing impurities, put into salt solution and stir, pull out to be placed in water purification and rinse;

B, batching put into water and boil 1 ~ 3h to obtain soup stock liquid for subsequent use, described batching comprises 3 ~ 8 parts, Radix Glycyrrhizae (preferably 5 parts), salt 0.5 ~ 5 part (preferably 2 parts), 0.03 ~ 0.05 part, asccharin (preferably 0.03 part), aniseed 1 ~ 3 part (preferably 1 part), 1 ~ 3 part, cassia bark (preferably 2 parts), cloves 2 ~ 5 parts (preferably 2 parts), 0. 5 ~ 2 parts, Chinese prickly ash (preferably 1 part), and batching is 1:20 ~ 30 with the mass ratio of water;

C, melon seeds are added in soup stock liquid and soak the preferred 1h of 0.5 ~ 1h(), described melon seeds and soup stock liquid mass ratio are 1:2 ~ 3, be heated to 160 ~ 180 DEG C (preferably 160 DEG C) under vacuum conditions and carry out frying, 120 ~ 150 DEG C of preferred 1h of (preferably 140 DEG C) frying 0.5-1h(are cooled to) when soup stock liquid quality is reduced to proper mass 15%, be cooled to 90 ~ 110 DEG C of preferred 2h of (preferably 100 DEG C) frying 1 ~ 2h(again), melon seeds are taken out in pressure release;

D, melon seeds good for frying are carried out sieve, sterilization, test package.

The present invention has following beneficial effect:

Frying process of the present invention is carried out under vacuum conditions, and the natural flavor that melon seeds self exist, by the adjustment of interim temperature, ejects by frying process, and makes melon seeds produce expansion effect, and melon seeds benevolence delicious and crisp, mouthfeel is good, outward appearance is full; The present invention is by reasonably preparing burden selection, the delicious perfume (or spice) of melon seeds making to obtain, sweet nutritious; Processing method power consumption of the present invention is low, simple and practical, and the equipment volume used is little, not occupied ground.

Detailed description of the invention

Embodiment 1

Get 100 parts of melon seeds screening and removing impurities, the melon seeds after screening are put into salt solution and stirs, pull out to be placed in water purification and rinse; Extracting liquorice 5 parts, salt 2 parts, 0.03 part, asccharin, aniseed 1 part, 2 parts, cassia bark, cloves 2 parts, 1 part, Chinese prickly ash are put into water and are boiled 3h to obtain soup stock liquid for subsequent use, and batching is 1:20 with the mass ratio of water; Melon seeds are added in soup stock liquid and soak 1h, melon seeds and soup stock liquid mass ratio are 1:2, are heated to 160 DEG C under vacuum conditions and carry out frying, are cooled to 140 DEG C of frying 1h when soup stock liquid quality is reduced to proper mass 15%, be cooled to 100 DEG C of frying 2h again, melon seeds are taken out in pressure release; Melon seeds good for frying are carried out sieve, sterilization, test package.

Embodiment 2

Get 100 parts of melon seeds screening and removing impurities, the melon seeds after screening are put into salt solution and stirs, pull out to be placed in water purification and rinse; Extracting liquorice 8 parts, salt 3 parts, 0.05 part, asccharin, aniseed 3 parts, 3 parts, cassia bark, cloves 2 parts, 0.5 part, Chinese prickly ash are put into water and are boiled 3h to obtain soup stock liquid for subsequent use, and batching is 1:30 with the mass ratio of water; Melon seeds are added in soup stock liquid and soak 1h, melon seeds and soup stock liquid mass ratio are 1:2, are heated to 180 DEG C under vacuum conditions and carry out frying, are cooled to 150 DEG C of frying 1h when soup stock liquid quality is reduced to proper mass 15%, be cooled to 110 DEG C of frying 2h again, melon seeds are taken out in pressure release; Melon seeds good for frying are carried out sieve, sterilization, test package.

Embodiment 3

Get 100 parts of melon seeds screening and removing impurities, the melon seeds after screening are put into salt solution and stirs, pull out to be placed in water purification and rinse; Extracting liquorice 8 parts, salt 3 parts, 0.05 part, asccharin, aniseed 3 parts, 2 parts, cassia bark, cloves 5 parts, 2 parts, Chinese prickly ash are put into water and are boiled 3h to obtain soup stock liquid for subsequent use, and batching is 1:25 with the mass ratio of water; Melon seeds are added after soaking 1h in soup stock liquid and vacuumize, melon seeds and soup stock liquid mass ratio are 1:2, be heated to 160 DEG C under vacuum conditions and carry out frying, 120 DEG C of frying 1h are cooled to when soup stock liquid quality is reduced to proper mass 15%, be cooled to 90 DEG C of frying 2h again, pressure release takes out that melon seeds good for frying carry out sieving by melon seeds, sterilization, test package.

Claims

1. a processing method for melon seeds, is characterized in that, processes according to following step:

B, batching put into water and boil 1 ~ 3h to obtain soup stock liquid for subsequent use, described batching comprises Radix Glycyrrhizae, salt, asccharin, aniseed, cassia bark, cloves, Chinese prickly ash, and batching is 1:20 ~ 30 with the mass ratio of water;

C, melon seeds are added in soup stock liquid and soak 0.5 ~ 1h, be heated to 160 ~ 180 DEG C under vacuum conditions and carry out frying, be cooled to 120 ~ 150 DEG C of frying 0.5-1h when soup stock liquid quality is reduced to proper mass 15%, then be cooled to 90 ~ 110 DEG C of frying 1 ~ 2h, melon seeds are taken out in pressure release;

2. the processing method of a kind of melon seeds as claimed in claim 1, is characterized in that: described ingredients by weight part is: 3 ~ 8 parts, Radix Glycyrrhizae, salt 0.5 ~ 5 part, 0.03 ~ 0.05 part, asccharin, aniseed 1 ~ 3 part, 1 ~ 3 part, cassia bark, cloves 2 ~ 5 parts, 0. 5 ~ 2 parts, Chinese prickly ash.

3. the processing method of a kind of melon seeds as claimed in claim 2, is characterized in that: described ingredients by weight part is: 5 parts, Radix Glycyrrhizae, salt 2 parts, 0.03 part, asccharin, aniseed 1 part, 2 parts, cassia bark, cloves 2 parts, 1 part, Chinese prickly ash.

4. a kind of processing method of melon seeds as described in claims 1 to 3 any one, it is characterized in that: in described step C, melon seeds are added after soaking 1h in soup stock liquid and vacuumize, be heated to 160 DEG C under vacuum conditions and carry out frying, 140 DEG C of frying 1h are cooled to when soup stock liquid quality is reduced to proper mass 15%, be cooled to 100 DEG C of frying 2h again, melon seeds are taken out in pressure release.

5. a kind of processing method of melon seeds as described in claims 1 to 3 any one, is characterized in that: described melon seeds and soup stock liquid mass ratio are 1:2 ~ 3.