CN106174348A - A kind of processing technique of fried fructus trichosanthis seed - Google Patents
A kind of processing technique of fried fructus trichosanthis seed Download PDFInfo
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- CN106174348A CN106174348A CN201610606317.9A CN201610606317A CN106174348A CN 106174348 A CN106174348 A CN 106174348A CN 201610606317 A CN201610606317 A CN 201610606317A CN 106174348 A CN106174348 A CN 106174348A
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- fructus trichosanthis
- trichosanthis seed
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- soup stock
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- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000014347 soups Nutrition 0.000 claims abstract description 43
- 238000002791 soaking Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 18
- 238000012216 screening Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 229940109275 cyclamate Drugs 0.000 claims description 6
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 claims description 6
- 238000011010 flushing procedure Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 8
- 238000007654 immersion Methods 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000686 essence Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 235000006793 Artemisia stelleriana Nutrition 0.000 description 3
- 244000252230 Artemisia stelleriana Species 0.000 description 3
- 235000006413 coastal sagewort Nutrition 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 241000725303 Human immunodeficiency virus Species 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 208000006332 Choriocarcinoma Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 240000009087 Crescentia cujete Species 0.000 description 1
- 235000005983 Crescentia cujete Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 240000005308 Juniperus chinensis Species 0.000 description 1
- 235000009797 Lagenaria vulgaris Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000009509 drug development Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940099908 multivitamin and calcium Drugs 0.000 description 1
- 208000031225 myocardial ischemia Diseases 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001681 protective 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
- 238000010791 quenching Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to the processing technique of a kind of fried fructus trichosanthis seed, belong to leisure food manufacture field, specifically include following steps: screen, clean, prepared by dry in the sun, soup stock, it is tasty, dry to soak, parch, secondary soaks, bakee and sterilize the operations such as pack.The present invention is by twice immersion and repeatedly dries dry so that dispensing is fully infiltrated in Fructus Trichosanthis seed, improves the taste substance concentration of Fructus Trichosanthis seed, adds fragrance；During processing, first parch bakees again, and parch process is possible not only to extract the fragrance of Fructus Trichosanthis seed itself, and Fructus Trichosanthis seed shell has the fragrance of dispensing, and secondary bakees after soaking again, further increases the flavor concentration of Fructus Trichosanthis seed shell；The Fructus Trichosanthis seed fragrance utilizing the present invention to process is strong, and mouthfeel is aromatic, almost remains whole nutritional labelings of Fructus Trichosanthis seed, edible safety.The processing technique of the present invention is simple to operate, is beneficial to be widely popularized.
Description
Technical field
The invention belongs to leisure food manufacture field, be specifically related to the processing technique of a kind of fried fructus trichosanthis seed.
Background technology
Fructus Trichosanthis, has another name called wild calabash, formal name used at school Chinese juniper beach wormwood, have antipyretic quench the thirst, diuresis and the effect of relieving cough and expelling phlegm.Fructus Trichosanthis seed is ovum
Shape flat elliptic, surface light brown is to sepia, smooth, and there is a circle rill at edge, and top point has hilum, the blunt circle of base portion or relatively
Narrow, seed coat is hard, and visible endotesta film quality after cutting open, color is greyish white to celadon, containing two panels yellow-white cotyledon, High oleic.Modern
Medicine drug development confirms: Fructus Trichosanthis seed contains unsaturated fatty acid 16.8%, protein 5.46%, and contains 17 kinds of aminoacid, triterpene soap
Glycosides, 16 kinds of trace element such as multivitamin and calcium, ferrum, zinc, selenium.Edible Fructus Trichosanthis seed, has expansion heart arteria coronaria, increases arteria coronaria
Flow effect；Acute myocardial ischemia there is significant protective effect；In vitro choriocarcinoma cell propagation and HIV (human immunodeficiency virus) are had strongly
Inhibitory action；Diabetes are had certain therapeutical effect；Hypertension, hyperlipidemia, hypercholesterolemia there is auxiliary curative effect；Can improve
Body immune function；And have effect of weight reducing beauty treatment.
Along with raising and the Fructus Trichosanthis of people's level of consumption are medicinal, day by day the manifesting of health value, Fructus Trichosanthis the most extremely people
Favor.In order to adapt to the demand that people constantly look for novelty, in order to meet the demand of different consumers different taste, Fructus Trichosanthis in recent years
The kind of son gets more and more.Owing to Fructus Trichosanthis seed seed coat is hard, sweet in the mouth, micro-bitterness, cannot remove with the frying production method of common Semen Benincasae
Abnormal flavour, affect mouthfeel and be difficult to knock out.
Summary of the invention
It is an object of the invention to overcome defect present in prior art, it is provided that the processing technique of a kind of fried fructus trichosanthis seed,
Not only ensure the nutritional labeling of Fructus Trichosanthis seed, and there is strong burnt odor taste and good mouthfeel, easily knock out, long shelf-life.
In order to realize the purpose of the present invention, adopt the following technical scheme that
The processing technique of a kind of fried fructus trichosanthis seed, specifically includes following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size and uniformly and satisfy
Full Fructus Trichosanthis seed；
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing；
(3) dry in the sun: will clean after Fructus Trichosanthis seed uniformly ted on airing frame, be subsequently placed in drying room, temperature be 30～
45 DEG C, the time is 1～3h；
(4) prepared by soup stock: soup stock is made up of dispensing and water, and dispensing is (30～40) with the weight ratio of water: 1, wherein dispensing
It is made up of the raw material of following weight portion:
Fructus Foeniculi 5～10 parts, white sugar 2～8 parts, anistree 3～8 parts, Fructus Citri Limoniae 2～7 parts, Sal 12～20 parts, Pericarpium Zanthoxyli 4～
10 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～7 parts, Herba Pelargonii Graveolentis 2～6 parts, essence 1～5 parts, cyclamate 0.5～1.5 parts；
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 0.5～1.5h under the conditions of 95～105 DEG C standby
With；
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock soak 2～3h, soup stock temperature is 40～60 DEG C；
(6) it is dried: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 80～100 DEG C, time
Between be 0.5～1h；
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 120～140 DEG C, time
Between be 15～30min；
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry in the air after 10～20min
Dry；
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 80～110 DEG C, bakee 10～20min；
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
Preferably, in step (5), the weight ratio of Fructus Trichosanthis seed and soup stock is 1:(1～3).
Preferably, dispensing crosses 80～100 mesh sieves.
Beneficial effects of the present invention:
The present invention is by twice immersion and repeatedly dries dry so that dispensing is fully infiltrated in Fructus Trichosanthis seed, improves melon
The taste substance concentration of beach wormwood seed, adds fragrance；During processing, first parch bakees again, and parch process is possible not only to Fructus Trichosanthis
The fragrance of seed itself extracts, and Fructus Trichosanthis seed shell has the fragrance of dispensing, and secondary bakees after soaking again, carries further
The high flavor concentration of Fructus Trichosanthis seed shell；The Fructus Trichosanthis seed fragrance utilizing the present invention to process is strong, and mouthfeel is aromatic, almost remains melon
Whole nutritional labelings of beach wormwood seed, edible safety.The processing technique of the present invention is simple to operate, is beneficial to be widely popularized.
Detailed description of the invention
Elaborating embodiments of the invention below, the present embodiment is carried out under premised on technical solution of the present invention
Implement, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following enforcement
Example.
Embodiment 1
The processing technique of a kind of fried fructus trichosanthis seed, specifically includes following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size and uniformly and satisfy
Full Fructus Trichosanthis seed；
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing；
(3) dry in the sun: the Fructus Trichosanthis seed after cleaning uniformly teds on airing frame, is subsequently placed in drying room, and temperature is 45 DEG C,
Time is 1h；
(4) prepared by soup stock: soup stock is made up of dispensing and water, and dispensing crosses 100 mesh sieves, and dispensing is 35:1 with the weight ratio of water,
Wherein dispensing is made up of the raw material of following weight portion:
Fructus Foeniculi 10 parts, white sugar 8 parts, anise 8 parts, 7 parts of Fructus Citri Limoniae, Sal 20 parts, 10 parts of Pericarpium Zanthoxyli, 7 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 6
Part, 5 parts of essence, cyclamate 1.5 parts；
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 1h under the conditions of 105 DEG C standby；
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock immersion 2h, and soup stock temperature is 50 DEG C；Wherein, Fructus Trichosanthis seed and soup stock
Weight ratio be 1:1；
(6) dry: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 100 DEG C, the time is
0.5h；
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 140 DEG C, and the time is
15min；
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry after 20min；
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 110 DEG C, bakee 20min；
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
Embodiment 2
The processing technique of a kind of fried fructus trichosanthis seed, specifically includes following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size and uniformly and satisfy
Full Fructus Trichosanthis seed；
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing；
(3) dry in the sun: the Fructus Trichosanthis seed after cleaning uniformly teds on airing frame, is subsequently placed in drying room, and temperature is 45 DEG C,
Time is 1h；
(4) prepared by soup stock: soup stock is made up of dispensing and water, and dispensing crosses 80 mesh sieves, and dispensing is 30:1 with the weight ratio of water, its
Middle dispensing is made up of the raw material of following weight portion:
Fructus Foeniculi 5 parts, white sugar 2 parts, anistree 3 parts, 2 parts of Fructus Citri Limoniae, Sal 12 parts, 4 parts of Pericarpium Zanthoxyli, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 2 parts,
1 part of essence, cyclamate 0.5 part；
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 1.5h under the conditions of 95 DEG C standby；
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock immersion 2h, and soup stock temperature is 40 DEG C；Wherein, Fructus Trichosanthis seed and soup stock
Weight ratio be 1:2；
(6) dry: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 80 DEG C, the time is
1h；
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 120 DEG C, and the time is
20min；
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry after 10min；
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 90 DEG C, bakee 15min；
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
Embodiment 3
The processing technique of a kind of fried fructus trichosanthis seed, specifically includes following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size and uniformly and satisfy
Full Fructus Trichosanthis seed；
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing；
(3) dry in the sun: the Fructus Trichosanthis seed after cleaning uniformly teds on airing frame, is subsequently placed in drying room, and temperature is 45 DEG C,
Time is 1h；
(4) prepared by soup stock: soup stock is made up of dispensing and water, and dispensing crosses 100 mesh sieves, and dispensing is 35:1 with the weight ratio of water,
Wherein dispensing is made up of the raw material of following weight portion:
Fructus Foeniculi 8 parts, white sugar 6 parts, anistree 5 parts, 6 parts of Fructus Citri Limoniae, Sal 15 parts, 7 parts of Pericarpium Zanthoxyli, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 5 parts,
1 part of essence, cyclamate 0.5 part；
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 1.5h under the conditions of 100 DEG C standby；
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock immersion 2h, and soup stock temperature is 50 DEG C；Wherein, Fructus Trichosanthis seed and soup stock
Weight ratio be 1:1.5；
(6) dry: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 90 DEG C, the time is
1h；
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 120 DEG C, and the time is
20min；
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry after 15min；
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 90 DEG C, bakee 15min；
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
Embodiment 4
The processing technique of a kind of fried fructus trichosanthis seed, specifically includes following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size and uniformly and satisfy
Full Fructus Trichosanthis seed；
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing；
(3) dry in the sun: the Fructus Trichosanthis seed after cleaning uniformly teds on airing frame, is subsequently placed in drying room, and temperature is 40 DEG C,
Time is 2h；
(4) prepared by soup stock: soup stock is made up of dispensing and water, and dispensing crosses 100 mesh sieves, and dispensing is 40:1 with the weight ratio of water,
Wherein dispensing is made up of the raw material of following weight portion:
Fructus Foeniculi 6 parts, white sugar 8 parts, anise 8 parts, 5 parts of Fructus Citri Limoniae, Sal 12 parts, 10 parts of Pericarpium Zanthoxyli, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis 5
Part, 2 parts of essence, cyclamate 1 part；
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 1.5h under the conditions of 105 DEG C standby；
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock immersion 3h, and soup stock temperature is 55 DEG C；Wherein, Fructus Trichosanthis seed and soup stock
Weight ratio be 1:2；
(6) dry: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 100 DEG C, the time is
1h；
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 140 DEG C, and the time is
20min；
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry after 15min；
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 110 DEG C, bakee 15min；
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any amendment, equivalent and the improvement etc. made within god and principle, should be included within the scope of the present invention.
Claims (3)
1. the processing technique of a fried fructus trichosanthis seed, it is characterised in that specifically include following steps:
(1) screening: utilize color selector to remove various impurity, flat grain, grain inferior and foreign peoples's seed, choose size uniform and full
Fructus Trichosanthis seed；
(2) clean: the Fructus Trichosanthis seed after screening is put in saline and stirs, pull out and be placed in clear water flushing；
(3) dry in the sun: the Fructus Trichosanthis seed after cleaning uniformly teds on airing frame, is subsequently placed in drying room, and temperature is 30～45 DEG C,
Time is 1～3h；
(4) prepared by soup stock: soup stock is made up of dispensing and water, and the weight ratio of dispensing and water is (30～40): 1, wherein dispensing by with
The raw material composition of lower weight portion:
Fructus Foeniculi 5～10 parts, white sugar 2～8 parts, anistree 3～8 parts, Fructus Citri Limoniae 2～7 parts, Sal 12～20 parts, Pericarpium Zanthoxyli 4～10
Part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～7 parts, Herba Pelargonii Graveolentis 2～6 parts, essence 1～5 parts, cyclamate 0.5～1.5 parts；
The dispensing of above-mentioned weight portion is put in water, obtains soup stock after boiling 0.5～1.5h under the conditions of 95～105 DEG C standby；
(5) soak tasty: Fructus Trichosanthis seed is put in soup stock soak 2～3h, soup stock temperature is 40～60 DEG C；
(6) dry: the Fructus Trichosanthis seed after soaking is put in drying equipment and is dried, and baking temperature is 80～100 DEG C, the time is
0.5～1h；
(7) parch: dried Fructus Trichosanthis seed is put into automatic frying machine parch, parch temperature is 120～140 DEG C, and the time is
15～30min；
(8) secondary soaks: be again dipped into while hot in soup stock by the Fructus Trichosanthis seed after parch, takes out and dry after 10～20min；
(9) bakee: the Fructus Trichosanthis seed after drying is put in baking oven, and temperature is 80～110 DEG C, bakee 10～20min；
(10) sterilization pack: use the mode of microwave sterilizating to carry out sterilization processing, be then packaged into bag.
The processing technique of a kind of fried fructus trichosanthis seed the most according to claim 1, it is characterised in that Fructus Trichosanthis seed in step (5)
It is 1:(1～3 with the weight ratio of soup stock).
The processing technique of a kind of fried fructus trichosanthis seed the most according to claim 1, it is characterised in that dispensing crosses 80～100 mesh
Sieve.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610606317.9A CN106174348A (en) | 2016-07-28 | 2016-07-28 | A kind of processing technique of fried fructus trichosanthis seed |
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|---|---|---|---|
| CN201610606317.9A CN106174348A (en) | 2016-07-28 | 2016-07-28 | A kind of processing technique of fried fructus trichosanthis seed |
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|---|---|
| CN106174348A true CN106174348A (en) | 2016-12-07 |
Family
ID=57496637
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722676A (en) * | 2016-12-27 | 2017-05-31 | 永安市仁迈信息技术服务有限公司 | A kind of production technology for peeling off not easily broken Snakegourd Fruit seed |
| CN107080213A (en) * | 2017-03-20 | 2017-08-22 | 蚌埠清菲农业科技有限公司 | A kind of Chinese Drug Gualouzi processing method |
| CN107307369A (en) * | 2017-07-04 | 2017-11-03 | 安徽省久点农产品开发有限公司 | A kind of frying processing technology of Snakegourd Fruit seed |
| CN107373571A (en) * | 2017-08-23 | 2017-11-24 | 桐城市牯牛背农业开发有限公司 | A kind of celery decompression cashew nut and its processing method |
| CN107549748A (en) * | 2017-08-12 | 2018-01-09 | 安徽廷龙食品有限公司 | A kind of method for processing Snakegourd Fruit seed |
| CN108606293A (en) * | 2018-05-09 | 2018-10-02 | 黔南民族师范学院 | A kind of milk fragrance watermelon seeds |
| CN109123561A (en) * | 2018-08-06 | 2019-01-04 | 安徽皖山食品有限公司 | A kind of preparation method of the aid digestion Snakegourd Fruit seed of fresh breath |
| CN111543612A (en) * | 2020-05-27 | 2020-08-18 | 洽洽食品股份有限公司 | Semen trichosanthis and processing method thereof |
| CN112715903A (en) * | 2021-01-29 | 2021-04-30 | 兰州富贵一家人食品有限公司 | Method for frying marinated pumpkin seeds |
| CN112826073A (en) * | 2021-01-25 | 2021-05-25 | 北京宜生源食品有限公司 | Preparation method of pleurotus eryngii plain tendon |
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| CN104172312A (en) * | 2014-08-21 | 2014-12-03 | 武汉旭东食品有限公司 | Iced tea melon seeds and production method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722676A (en) * | 2016-12-27 | 2017-05-31 | 永安市仁迈信息技术服务有限公司 | A kind of production technology for peeling off not easily broken Snakegourd Fruit seed |
| CN107080213A (en) * | 2017-03-20 | 2017-08-22 | 蚌埠清菲农业科技有限公司 | A kind of Chinese Drug Gualouzi processing method |
| CN107307369A (en) * | 2017-07-04 | 2017-11-03 | 安徽省久点农产品开发有限公司 | A kind of frying processing technology of Snakegourd Fruit seed |
| CN107549748A (en) * | 2017-08-12 | 2018-01-09 | 安徽廷龙食品有限公司 | A kind of method for processing Snakegourd Fruit seed |
| CN107373571A (en) * | 2017-08-23 | 2017-11-24 | 桐城市牯牛背农业开发有限公司 | A kind of celery decompression cashew nut and its processing method |
| CN108606293A (en) * | 2018-05-09 | 2018-10-02 | 黔南民族师范学院 | A kind of milk fragrance watermelon seeds |
| CN109123561A (en) * | 2018-08-06 | 2019-01-04 | 安徽皖山食品有限公司 | A kind of preparation method of the aid digestion Snakegourd Fruit seed of fresh breath |
| CN111543612A (en) * | 2020-05-27 | 2020-08-18 | 洽洽食品股份有限公司 | Semen trichosanthis and processing method thereof |
| CN111543612B (en) * | 2020-05-27 | 2022-05-10 | 洽洽食品股份有限公司 | Semen trichosanthis and processing method thereof |
| CN112826073A (en) * | 2021-01-25 | 2021-05-25 | 北京宜生源食品有限公司 | Preparation method of pleurotus eryngii plain tendon |
| CN112715903A (en) * | 2021-01-29 | 2021-04-30 | 兰州富贵一家人食品有限公司 | Method for frying marinated pumpkin seeds |
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Application publication date: 20161207 |