CN105852008A - Processing method of torreya grandis - Google Patents
Processing method of torreya grandis Download PDFInfo
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- CN105852008A CN105852008A CN201610217763.0A CN201610217763A CN105852008A CN 105852008 A CN105852008 A CN 105852008A CN 201610217763 A CN201610217763 A CN 201610217763A CN 105852008 A CN105852008 A CN 105852008A
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- seed
- parch
- chinese torreya
- semen torreyae
- salt
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- 240000000147 Torreya grandis Species 0.000 title claims abstract description 81
- 235000016410 Torreya grandis Nutrition 0.000 title claims abstract description 81
- 238000003672 processing method Methods 0.000 title claims abstract description 23
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims abstract description 29
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims abstract description 29
- 235000002639 sodium chloride Nutrition 0.000 claims description 66
- 210000000582 semen Anatomy 0.000 claims description 52
- 150000003839 salts Chemical class 0.000 claims description 45
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 239000011780 sodium chloride Substances 0.000 claims description 21
- 238000002386 leaching Methods 0.000 claims description 16
- 229920006395 saturated elastomer Polymers 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 15
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 239000002361 compost Substances 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 230000002159 abnormal effect Effects 0.000 claims description 6
- 229910052742 iron Inorganic materials 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 18
- 230000003647 oxidation Effects 0.000 abstract description 9
- 238000007254 oxidation reaction Methods 0.000 abstract description 9
- 150000002632 lipids Chemical class 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 239000002253 acid Substances 0.000 description 8
- 239000003963 antioxidant agent Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 150000002978 peroxides Chemical class 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 241001116495 Taxaceae Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 241000488908 Torreya Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000011229 interlayer Substances 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Seasonings (AREA)
Abstract
The present invention belongs to the processing field of agricultural and sideline products and particularly relates to a processing method of torreya grandis. The processing method includes that TBHQ is added and used in the frying process of the torreya grandis seeds. The processing method effectively solves the problem of lipid oxidation rancidity during the frying process of the torreya grandis seeds and can improve the quality of the fried products of the torreya grandis.
Description
Technical field
The invention belongs to agricultural byproducts processing field, the processing method being specifically related to a kind of Chinese torreya.
Background technology
Chinese torreya (Torreya grandis ' Merrillii ') is taxaceae (Taxaceae) Torreya
(Torreya) improved seeds of Chinese torreya (Torreya grandis).Chinese torreya nut local flavor delicious and crisp, nutritious, it is generation
One of boundary's preciousness dry fruit.Chinese torreya protein matter content is 12.1～16.4%, has 17 kinds of aminoacid, containing 5
Planting vitamin, kernel oil content reaches about 60%, and wherein unsaturated fatty acid reaches more than 80%.Chinese torreya nut is being gathered
Rear needs are through the stir-frying-technology process of supersalt leaching and high temperature.Owing to containing abundant unsaturated fatty acid, Chinese torreya nut is being fried
The course of processing processed easily occurs grease oxidation rancid, causes Chinese torreya parch and quality of finished quickly to decline, simultaneously in acid
Produce harmful peroxide and free radical during losing, may result in human senility, tumor, cardiovascular diseases send out
Raw.
Preventing the modal method of Oxidation of Fat and Oils is to add antioxidant.Antioxidant can be divided into chemosynthesis antioxidation
Agent and the big class of the Natural antioxidant two.Tert-butylhydroquinone (TBHQ) is that GB (GB2760-2011 version) permits
Permitted the antioxidant that can be applied to processed nut and seed based food added, can be added in boiling seasoning process, logical
Crossing water is carrier adsorption to inside kernel.At present it has been proved that added the shelf-life of the Semen Helianthi of TBHQ with blank
Contrast extends 2-3 times.But still have no the TBHQ report to Chinese torreya nut parch process qualitative effects.
The disclosure of the invention of the Publication No. CN104886671A processing method of a kind of Chinese torreya, comprises the following steps:
The first step, the high-quality Chinese torreya of harvesting ripe, the Chinese torreya plucked on the same day layering is placed in gas-permeable container, ventilative appearance
Device height 20cm；Second step, Aging storage, the gas-permeable container that will be equipped with Chinese torreya is transported to stack ground, and same
Adjacent Chinese torreya interlayer in gas-permeable container lays one layer of lichen and river sand, and surrounding is ventilated, after aril is rotted, in time
Peel off aril；3rd step, process of taking away the puckery taste, the Chinese torreya peelling off aril continues to stack, adjacent in gas-permeable container
Chinese torreya interlayer lays fresh-keeping foam, piles up 18-20 days, stirs each Chinese torreya up and down once every 3 days simultaneously, until
Plant clothing in Chinese torreya and become dark brown from aubergine；4th step, cleans up Chinese torreya in clear water, is put down by each Chinese torreya
Dry in the sun on the ground, stirred once up and down by each Chinese torreya during half a day, until Chinese torreya weight is original weight
80%, the Chinese torreya after drying continues to put into gas-permeable container layering storage, at least one first quarter moon of storage time；5th
Step, soaks for the first time, is immersed by raw Chinese torreya 8-10Kg in the saline solution of 0.3-0.5Kg, and adds the first seasoning
Material, soaks 20-30min；6th step, uses special frying equipment to carry out parch for the first time, the 8-that will soak
10Kg Chinese torreya is considered dry doubling and is put into vigorous fire parch 8-9min in frying equipment；7th step, second time is soaked, by for the first time
8-10Kg Chinese torreya after parch immerses in the saline solution of 0.2-0.3Kg, soaks 10-15min；8th step, for the second time
Parch, adds 3-4Kg river sand in frying equipment, is first made popular by river sand, then will pass through what second time was soaked
8-10Kg Chinese torreya is considered dry doubling and is put into slow fire stir-fry 40-45min in frying equipment；9th step, by the perfume (or spice) after second time parch
Chinese torreya subpackage is preserved, and rejects impurity and shrivelled granule simultaneously.It is included in after-ripening and process of taking away the puckery taste and uses gas-permeable container, and
In gas-permeable container by Chinese torreya be layered, and in each layer lay the material such as lichen and fresh-keeping foam with guarantee Chinese torreya after-ripening and
The effect taken away the puckery taste, and through twice immersion of twice parch, soak adds flavouring agent, the mouth made new advances can be processed
The Chinese torreya food that taste is unique.The main deficiency that the method exists is: one, and the method step is more, complex operation,
Its two, in the parch course of processing, easily there is grease oxidation rancid for Chinese torreya nut in the method, cause Chinese torreya parch and
The problem that quality of finished quickly declines does not suggests that effective solution.
The processing method that and for example patent of invention of Publication No. CN 101869325A discloses a kind of Chinese torreya, its feature
It is that sequentially including the following steps: (1) raw material prepares: harvesting ripe Chinese torreya belt leather compost, after going aril, seed is again
After secondary compost after-ripening, clean, use water floating method to filter out full grains person, standby after drying；(2) baste
Prepare and process with deoxidation: edible salt is become baste with water by weight 2: 100 proportions；This liquid is heated to boiling
After rising and keeping seething with excitement 10 minutes, add tea polyphenols by this liquid weight 0.05%～0.15%, stir evenly, be cooled to room
Wen Hou, standby；(3) the frying of raw material: by 200-250 DEG C of big fire parch 20-25min of step (1) raw material to the ripest；
(4) seasoning of raw material and fried dry: the Chinese torreya after frying mixes with step (2) baste by weight 1: 2 ratio, soaks
10-15min, picks up, drains；Again with 120-150 DEG C of warm fire parch 30-35min be dried to fruit face, the micro-Huang of kernel,
When easily undressing off the pot；(5) packaging of product, storage: Chinese torreya after fried dry is cooled down, weigh, fill PE/Al/PE again
Sell or preserve after closing film bag, evacuation, sealing.This invention uses tea polyphenols for solving the hydrolysis acid of Chinese torreya oils and fats
Losing and oxidative rancidity problem, this exists substantive different from the present invention.
The most superfine " Chinese torreya nut oil solvent extracting technology and oxidation-stabilized Journal of Sex Research " (see China's grain and oil journal,
In JIUYUE, 2013 volume 28 the 9th phase, P66-69), in the publication, author carries oil to Chinese torreya nut before frying, and
Investigated the antioxidants such as TBHQ and PG and with the synergism of the synergist shadow to Chinese torreya seed oil oxidation stability
Ring.But for Chinese torreya nut, in the parch course of processing, grease oxidation rancid is to affect mainly asking of Chinese torreya quality of finished
Topic, and the document does not relates to oxidative rancidity problem for spoiled by rancid oil or fat in the Chinese torreya nut parch course of processing, this and this
There is notable difference in invention.
Summary of the invention
The shortcoming and defect existed for above-mentioned prior art, present invention aim to address that seed of Semen Torreyae (is called for short Chinese torreya
Son) problem of grease oxidation rancid in the parch course of processing, it is provided that the processing method of a kind of Chinese torreya, to improving Chinese torreya
The quality of parched medicinal material.
For realizing the goal of the invention of the present invention, inventor provides following technical scheme:
The processing method of a kind of Chinese torreya, sequentially includes the following steps:
(1) select materials and pretreatment: clean after the seed of Semen Torreyae compost of selection is taken away the puckery taste, dry in the sun, it is thus achieved that former before parch
Material,
(2) parch for the first time: crude salt is poured into iron pan and fries (baking) heat, the perfume (or spice) that then admixing step (1) obtains
Chinese torreya seed is fried together, and constantly stir-fry in pot (baking), and seed stir-fries (baking) 8-at temperature is 120-140 DEG C
10min, now seed hull burns hands, and the micro-Huang in kernel two ends takes the dish out of the pot, wherein: seed of Semen Torreyae by weight: thick
Salt=1:0.5-0.7,
(3) leaching salt: preparation saturated aqueous common salt, adds TBHQ (i.e. tert-butylhydroquinone) and stirs evenly, by step
(2) seed of Semen Torreyae obtained immerses in the saturated aqueous common salt containing TBHQ and impregnates, and makes seed of Semen Torreyae drag for after fully inhaling salt
Go out, wherein: the addition of TBHQ adds in saturated aqueous common salt by weight 0.01-0.03%,
(4) parch for the second time:
First crude salt is made popular, carry out second time parch after the seed of Semen Torreyae after step (3) leaching salt is drained saline, plant
Son parch temperature be 130-150 DEG C, the parch time is 25-30min, to kernel be ecru time, take out,
(5) cooling,
(6) packaging: store in the container of sealing, be finished product.
Preferably, according to the processing method of a kind of Chinese torreya of the present invention, wherein, described step
(1) seed of Semen Torreyae selected in is by operations described below: reject damaged, the seed of abnormal flavour, selects particle maturation, even
, neat full seed of Semen Torreyae be called raw material.
Preferably, according to the processing method of a kind of Chinese torreya of the present invention, wherein, described step
(3) in, the time of dipping is 8-12min.
Preferably, according to the processing method of a kind of Chinese torreya of the present invention, wherein, described step
(3) during in, seed of Semen Torreyae immerses the saturated aqueous common salt containing TBHQ of 5-7 times of volume.
Preferably, according to the processing method of a kind of Chinese torreya of the present invention, wherein, described step
(4) seed of Semen Torreyae by weight in: crude salt=1:0.5-0.7.
Compared with prior art, the invention has the beneficial effects as follows:
1, the present invention adds TBHQ during seed of Semen Torreyae parch, can substantially reduce the peroxide value of parch finished product
With acid value (attached Fig. 1 and 2), improve the quality of the parched medicinal material of Chinese torreya.
2, the present invention uses TBHQ can significantly improve the Determination of Polyphenols (accompanying drawing 3) of Chinese torreya parch finished product, hence it is evident that
Improve the oxidation resistance of parch finished product.
3, the inventive method is simple to operate, management simplicity, and suitably promoting in Chinese torreya parch processing peasant household and enterprise should
With.
Accompanying drawing explanation
Accompanying drawing 1 is that the present invention adds TBHQ to the impact of peroxide value during seed of Semen Torreyae parch,
Accompanying drawing 2 is that the present invention adds TBHQ to the impact of acid value during seed of Semen Torreyae parch,
Accompanying drawing 3 is that the present invention adds TBHQ to the impact of Determination of Polyphenols during seed of Semen Torreyae parch,
In figure: control refers to that comparative example, TBHQ refer to the embodiment of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, further illustrate present disclosure.Should be appreciated that the enforcement of the present invention not
Being confined to the following examples, any pro forma accommodation and/or the change of being made the present invention fall within the present invention
Protection domain.
In the present invention, if not refering in particular to, all of part, percentage ratio are unit of weight, all of equipment and raw material
Deng being all commercially available or the industry is conventional.If without specializing, the method that embodiment uses is that this area leads to
Use technology.
Capital equipment illustrates:
Ultraviolet spectrophotometer (Cintra-20), GBC company of Australia.
Embodiment 1
A kind of processing method of Chinese torreya, concrete operation step is:
(1) select materials and pretreatment: selecting particle maturation, full seed of Semen Torreyae well-balanced, neat is raw material, rejects
Damaged, the seed of abnormal flavour, compost cleans after taking away the puckery taste, dry in the sun, it is thus achieved that raw material before parch,
(2) parch for the first time: crude salt is poured into iron pan and fries (baking) heat, the Chinese torreya kind that then admixing step (1) obtains
Son is fried (by weight seed of Semen Torreyae: crude salt=1:0.6) together, and constantly stir-fry in pot (baking), and seed is in temperature
Degree is (baking) 10min that stir-fries at 130 DEG C, and now seed hull burns hands, and the micro-Huang in kernel two ends takes the dish out of the pot,
(3) leaching salt: preparation saturated aqueous common salt, adds the TBHQ that weight ratio is 0.01% and stirs evenly, by step (2)
The seed of Semen Torreyae obtained immerses in the saturated aqueous common salt containing TBHQ of 6 times of volumes, impregnates 10 minutes, makes Chinese torreya kind
Son is pulled out after fully inhaling salt,
(4) parch for the second time: first made popular by crude salt, drains saline by the seed of Semen Torreyae after step (3) leaching salt laggard
Row second time parch (by weight seed of Semen Torreyae: crude salt=1:0.6), the parch temperature of seed is 150 DEG C, parch
Time is 25min, when stir-fry to kernel is ecru, takes out,
(5) cooling: after off the pot, will make thinner by seed of Semen Torreyae, fast cooling,
(6) packaging: store in the container of sealing, be finished product.
Comparative example 1 (method of control in accompanying drawing)
A kind of processing method of Chinese torreya, concrete operation step is:
(1) select materials and pretreatment: selecting particle maturation, full seed of Semen Torreyae well-balanced, neat is raw material, rejects
Damaged, the seed of abnormal flavour, compost cleans after taking away the puckery taste, dry in the sun, it is thus achieved that raw material before parch,
(2) parch for the first time: crude salt is poured into iron pan and fries (baking) heat, the Chinese torreya kind that then admixing step (1) obtains
Son is fried (by weight seed of Semen Torreyae: crude salt=1:0.6) together, and constantly stir-fry in pot (baking), when outside seed
Shell burns hands, kernel two ends micro-yellow time take the dish out of the pot,
(3) leaching salt: preparation saturated aqueous common salt, seed of Semen Torreyae step (2) obtained immerses the saturated of 6 times of volumes
In saline solution, impregnate 10 minutes, make seed of Semen Torreyae pull out after fully inhaling salt,
(4) parch for the second time: first made popular by crude salt, drains saline by the seed of Semen Torreyae after step (3) leaching salt laggard
Row second time parch (by weight seed of Semen Torreyae: crude salt=1:0.6), when stir-fry to kernel is ecru, takes out.
(5) cooling: after off the pot, will make thinner by seed of Semen Torreyae, fast cooling,
(6) packaging: store in the container of sealing, be finished product.
Embodiment 1 and comparative example 1 are done as follows POV (i.e. peroxide value), acid value and total phenols detection, knot
Fruit is as shown in accompanying drawing 1,2 and 3.
POV pH-value determination pH: carry out according to GB/T5538-2005.
Acid value determination: carry out according to GB/T5530-2005.
Total phenols: carry out with reference to Folin-phenol method.
According to Fig. 1-3, it can be seen that during seed of Semen Torreyae parch leaching salt and second time parch during peroxide
Change value and acid value have significantly rising, and total phenol content is without significant change, shows that seed of Semen Torreyae processes work in the two
Sequence has obvious Oxidation of Fat and Oils deterioration；After adding TBHQ, compared with the control, leaching salt and second time parch operation
Middle peroxide value and acid value are decreased obviously, and substantially rising occurs in total phenol content, and show that seed of Semen Torreyae is fried by TBHQ
Oxidative rancidity in the course of processing processed has good inhibiting effect.
Embodiment 2
A kind of processing method of Chinese torreya, concrete operation step is:
(1) select materials and pretreatment: selecting particle maturation, full seed of Semen Torreyae well-balanced, neat is raw material, rejects
Damaged, the seed of abnormal flavour, compost cleans after taking away the puckery taste, dry in the sun, it is thus achieved that raw material before parch,
(2) parch for the first time: crude salt is poured into iron pan and fries (baking) heat, the Chinese torreya kind that then admixing step (1) obtains
Son is fried (by weight seed of Semen Torreyae: crude salt=1:0.7) together, and constantly stir-fry in pot (baking), and seed is in temperature
Degree is (baking) 10min that stir-fries at 120 DEG C, when seed hull burns hands, kernel two ends micro-yellow time take the dish out of the pot,
(3) leaching salt: preparation saturated aqueous common salt, adds 0.03%TBHQ (weight ratio) and stirs evenly, by step (2)
The seed of Semen Torreyae obtained immerses in the saturated aqueous common salt containing TBHQ of 5 times of volumes, impregnates 12 minutes, makes Chinese torreya kind
Son is pulled out after fully inhaling salt,
(4) parch for the second time: first made popular by crude salt, drains saline by the seed of Semen Torreyae after step (3) leaching salt laggard
Row second time parch (by weight seed of Semen Torreyae: crude salt=1:0.7), seed parch temperature is 130 DEG C, during parch
Between be 30min, fry to kernel be ecru time, take out,
(5) cooling: after off the pot, will make thinner by seed of Semen Torreyae, fast cooling.
(6) packaging: store in the container of sealing, be finished product.
Product technology effect reaches embodiment 1 level after testing, repeats no more.
Embodiment 3
A kind of processing method of Chinese torreya, concrete operation step is:
(1) select materials and pretreatment: selecting particle maturation, full seed of Semen Torreyae well-balanced, neat is raw material, rejects
Damaged, the seed of abnormal flavour, compost cleans after taking away the puckery taste, dry in the sun, it is thus achieved that raw material before parch,
(2) parch for the first time: crude salt is poured into iron pan and fries (baking) heat, the Chinese torreya kind that then admixing step (1) obtains
Son is fried (by weight seed of Semen Torreyae: crude salt=1:0.5) together, and constantly stir-fry in pot (baking), and seed is in temperature
Degree is (baking) 8min that stir-fries at 140 DEG C, and now seed hull burns hands, and the micro-Huang in kernel two ends takes the dish out of the pot,
(3) leaching salt: preparation saturated aqueous common salt, adds 0.03%TBHQ (weight ratio) and stirs evenly, by step (2)
The seed of Semen Torreyae obtained immerses in the saturated aqueous common salt containing TBHQ of 7 times of volumes, impregnates 8 minutes, makes Chinese torreya kind
Son is pulled out after fully inhaling salt,
(4) parch for the second time: first made popular by crude salt, drains saline by the seed of Semen Torreyae after step (3) leaching salt laggard
Row second time parch (by weight seed of Semen Torreyae: crude salt=1:0.5), seed parch temperature is 140 DEG C, during parch
Between be 30min, fry to kernel be ecru time, take out,
(5) cooling: after off the pot, will make thinner by seed of Semen Torreyae, fast cooling.
(6) packaging: store in the container of sealing, be finished product.
Product technology effect reaches embodiment 1 level after testing, repeats no more.
Claims (5)
1. the processing method of a Chinese torreya, it is characterised in that sequentially include the following steps:
(1) select materials and pretreatment: clean after the seed of Semen Torreyae compost of selection is taken away the puckery taste, dry in the sun, it is thus achieved that former before parch
Material,
(2) parch for the first time: crude salt is poured into iron pan and fries (baking) heat, the perfume (or spice) that then admixing step (1) obtains
Chinese torreya seed is fried together, and constantly stir-fry in pot (baking), and seed stir-fries (baking) 8-at temperature is 120-140 DEG C
10min, takes the dish out of the pot, wherein: seed of Semen Torreyae by weight: crude salt=1:0.5-0.7,
(3) leaching salt: preparation saturated aqueous common salt, adds TBHQ and stirs evenly, seed of Semen Torreyae leaching step (2) obtained
Enter in the saturated aqueous common salt containing TBHQ and impregnate, make seed of Semen Torreyae pull out, wherein after fully inhaling salt: the interpolation of TBHQ
Amount adds in saturated aqueous common salt by weight 0.01-0.03%,
(4) parch for the second time:
First crude salt is made popular, carry out second time parch after the seed of Semen Torreyae after step (3) leaching salt is drained saline, plant
Son parch temperature be 130-150 DEG C, the parch time is 25-30min, to kernel be ecru time, take out,
(5) cooling,
(6) packaging: store in the container of sealing, be finished product.
The processing method of a kind of Chinese torreya the most according to claim 1, it is characterised in that described step (1)
The seed of Semen Torreyae of middle selection presses operations described below: reject damaged, the seed of abnormal flavour, selects particle maturation, well-balanced, neat
Full seed of Semen Torreyae is raw material.
The processing method of a kind of Chinese torreya the most according to claim 1, it is characterised in that described step (3)
The time of middle dipping is 8-12 minute.
The processing method of a kind of Chinese torreya the most according to claim 1, it is characterised in that described step (3)
Middle seed of Semen Torreyae immerses in the saturated aqueous common salt containing TBHQ of 5-7 times of volume.
The processing method of a kind of Chinese torreya the most according to claim 1, it is characterised in that described step (4)
In seed of Semen Torreyae by weight: crude salt=1:0.5-0.7.
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| CN109619518A (en) * | 2019-02-18 | 2019-04-16 | 浙江农林大学 | A kind of processing method for Chinese torreya benevolence of undressing |
| CN112741295A (en) * | 2021-01-13 | 2021-05-04 | 黄山巧明贡榧有限公司 | Processing method of opened Chinese torreya |
| CN116671646A (en) * | 2023-05-23 | 2023-09-01 | 丽水市森林资源保护管理总站 | Dried Chinese torreya fruit processing equipment |
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