CN106387808A - Squid ink sandwich pecan kernels and preparation method thereof - Google Patents

Abstract

The invention discloses squid ink sandwich pecan kernels and a preparation method thereof. The squid ink sandwich pecan kernels are made from the following raw materials of squid ink, squid meat, tubers or stem leaves of jerusalem artichoke, folium perillae, pecan, birch juice, lemon freeze-dried powder, modified starch, mango seeds, fructus momordicae, corn stigma, radix salviae miltiorrhizae, tea polyphenols, an appropriate amount of rice vinegar, lemon grass, pomelo peel and an appropriate amount of linseed oil. According to the made squid ink sandwich pecan kernels by the invention, the procedure of performing steaming with superheated steam is adopted to perform high-temperature sterilization while performing fixation and removing astringent taste, and natural plant fragrance of lemons and natural plant fragrance of the pomelo peel are also merged for removing peculiar smell; besides, the situations after the pecans are always eaten, stimulation such as excessive internal heat and the like is caused can be alleviated and removed, and the metabolic balance of organisms is adjusted; vinegar liquid is used for impregnating to embrittle pecan shells, so that the shells are easy to open and kernels are easy to obtain; the lemon freeze-dried powder and the birch juice are used for infiltrating the pecan kernels, and the hardness of the pecan kernels is softened, so that the pecan kernels are conveniently cut into slices, and endowed with the slight fragrant mouth feel of lemons; fillings made from raw materials of squid meat, the squid ink and the like are stuffed into the middles of the pecan kernels, and contain functional components of traditional Chinese medicines including the mango kernels, the fructus momordicae and the like, so that the squid ink sandwich pecan kernels have the efficacies of promoting blood circulation, nourishing the stomach, reducing blood lipid and reducing weight.

Description

Sandwich green kernel of a kind of cuttlefish juice and preparation method thereof

Technical field

The present invention relates to food technology field, sandwich green kernel of more particularly, to a kind of cuttlefish juice and preparation method thereof.

Background technology

Green fruit is also known as pecan tree, long-lived shell Semen Caryae Cathayensis or pecan, the U.S. of original North American continent and ink Western brother is northern, and become international one of dry fruit seeds.Green fruit belongs to pure wild fruit, is the anima nurture in collection mountain region Form, the natural green food of no any public hazards pollution.Green shell is very crisp, especially good stripping, and kernel is loose, and meat is between big core Between Fructus Persicae and little Semen Juglandiss, nutritious, and Semen Juglandis can be eaten raw or stir-fry and eat, and also can make various dessert, be the woody of grain fruit Oil crop.Green fruit also known as " Solanum muricatum ", contain rich in protein, aminoacid, vitamin in green fruit kernel, have very high Nutritive value, measure according to science, green kernel of per kilogram be equivalent to the nutritive value of 5 kilograms of eggs or 9 kilograms of fresh milks, Every 100 Ke Bigen kernels can produce 670 kilocalories of heats, is a times of the produced heat of equivalent weight grain, can the kidney invigorating be good for Brain, invigorating the spleen and replenishing QI, profit skin, black beard and hair, and nourish brain and build up health, the effect of reduction blood fat.The U.S. mountain processing through parch Semen Juglandiss, palatable crisp, aftertaste is aromatic, is the top grade gift of tourism and leisure good merchantable brand and presenting friends.

At present, the existing application for a patent for invention with regard to green fruit, specific as follows：

（1）The processing method that the patent application for CN104351862A for the application publication number discloses a kind of green kernel of desiccated coconut, be With green kernel, desiccated coconut, mirabalan powder, maltose syrup, white sugar, nourishing additive agent, Sal, Petiolus Trachycarpi oil etc. as raw material, through joining Material, the cleaning that removes astringent taste, hang sugared, the fried, step such as spice, cooling packing and make.

（2）The patent application for CN104544332A for the application publication number discloses a kind of safety life of green kernel of milk fragrance Production. art, comprises the following steps：1) impurity removing：Remove the impurity such as mudstone, glass, plastics, choose mould decayed fruit；2) metal detection Instrument：Remove the metal impurities in green fruit；3) wrap up in clothing：Add seasoning soln containing milk, carry out wrapping up in clothing process, wrap up in clothing temperature 80 DEG C, wrap up in the clothing time 5 minutes；4) numerical control is continuously toasted：Carry out sequencing intensification, 115-120 DEG C of baking temperature, baking time 25- 30 minutes；5) infrared sterilization：By infrared sterilization, the time is the 2-3 second；6) color selector：By color selector, remove and go rotten Really；7) nitrogen gas packing：Carry out nitrogen charging automatic packaging, control remaining oxygen below 3%.

Although in above-mentioned patent application mentioned preparation technology all can reasonably using green fruit prepare shelling green This kind of instant food of root kernel, but be all slough shell after kernel added food additive, sweeting agent and essence assigned Taste, simultaneously mainly with tasty baking or hang based on sugar and oil explodes in terms of processing technique, it is original natural flavour mountaineous not retain green fruit, And taste flavor single it is impossible to meet nutrition and lie fallow green fruit food products market demand.

Content of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of sandwich green kernel of cuttlefish juice and its system Preparation Method.

The present invention is achieved by the following technical solutions：

A kind of sandwich green kernel of cuttlefish juice, is made up of the raw material of following weight parts：

Cuttlefish juice 4-6, cuttlefish meat 18-22, Jerusalem artichoke 6-8, Folium Perillae 6-8, green fruit 220-230, birch juice 20-22, Fructus Citri Limoniae are frozen Dry powder 2-4, modified starch 4-6, Semen Mangiferae indicae 2-3, Fructus Momordicae 3-5, Stigma Maydis 2-4, Radix Salviae Miltiorrhizae 1-2, tea polyphenols 1-2, appropriate rice vinegar, Lemon grass (Cymbopogon citratus) 10-12, pomelo peel 10-12, appropriate Semen Lini oil.

The preparation method of the sandwich green kernel of described cuttlefish juice, comprises the following steps：

（1）, lemon grass (Cymbopogon citratus), pomelo peel remove impurity are cleaned, cryogenic dewatering is dried, and is crushed to 10-20 mesh respectively, mix homogeneously, spray profit The appropriate mixed solution containing 0.2-0.3 ‰ vitamin C, 2-3% Sal, spray profit uniformly, puts into microwave oven, at 80-90 DEG C Bake dry perfume, through superfine comminution at low temperature after cooling, add 1-2 days processed of 2-3 times of rice vinegar sealing leaching, stand-by；

（2）, green fruit is screened, remove broken, insect pest pit, choose full grains, the big and pit of circle, roll rinse dry Only, dehydration drains, mechanical openings, steams 15-20 minute under 200-220 DEG C of superheated steam, adds step after cooling（1）Leaching system Vinegar liquid and appropriate distilled water flood opening pit, soak 1-2 hour processed, boil to micro-boiling under 1-2MPa, sift out pit, dehydration drip Dry, rubber chases after percussion pit split and not broken, heats up in 50-80 DEG C of downstairs and 4-6 hour is dried, and heat treatment sifts out granule Uniformly, no unqualified kernel, get Bi Gen kernel, stand-by；

（3）, by pit, Fructus Momordicae, Stigma Maydis, Radix Salviae Miltiorrhizae co-grinding, add appropriate rice wine infiltration uniformly, put into steam curtain, 15-25 minute is steamed under superheated steam at 160-180 DEG C, quick freezing and cold preserving 1-2 hour at -12 DEG C ± 3 DEG C, fine grinding is crushed to 60-80 mesh, is mixed homogeneously with 8-10 times of distilled water, and heated and boiled boils 40-60 minute, then decocting liquid is used at 85-95 DEG C super Sound wave extracts 20-30 minute, centrifugal filtration after cooling, then through vacuum lyophilization, is lyophilized into powder, obtains lyophilized powder；

（4）, by cuttlefish meat clean shredding, put into blanching 2-3 minute in boiling water, pull dehydration out and drain, by Jerusalem artichoke clean shredding, with Clean Folium Perillae is stranding into end, adds 4-6% Semen Lini oil to stir, and cuttlefish meat is twisted by slow fire heated and stirred to fine and smooth pureed Make end, colloid mill pulping, puddle uniformly with Folium Perillae Jerusalem artichoke mud, slow fire boils thick shape, standing cooling, and overlay film cold preservation is stand-by, obtains black Fish jelly paste；

（5）, by lyophilized powder, defatted milk powder, tea polyphenols mix homogeneously, add 2-3 times of 90-95 DEG C of pure water stirring to melt, add Modified starch stirs, and slow fire boils thick glue shape, adds black fish jelly paste, cuttlefish juice to make uniformly, through high pressure homogenize, in 40- It is concentrated into thick emulsus at 50 DEG C, obtain cuttlefish fresh slurry stuffing material；

（6）, Fructus Citri Limoniae lyophilized powder is mixed with birch juice, add mixed serum 0.2-0.4 ‰ citric acid stir, be heated to 90-95 DEG C of insulation sterilization 3-5 minute, is cooled to room temperature and uniformly sprays green kernel of profit, stand 30-40 minute, put into baking box, At 40-50 DEG C, low temperature is baked epidermis receipts and is done, then will be cut into strip lamellar in the middle of kernel using microtome, then two panels kernel piece For interlayer, uniformly clamp-on cuttlefish fresh slurry stuffing material, somewhat firmly extrude, so that two pieces of kernel sections and cuttlefish fresh slurry stuffing material is cohered one Rise, then even application coats Semen Lini oil, puts into baking box and toasts ripe perfume (or spice) at 120-130 DEG C, obtains final product.

It is an advantage of the invention that：

The sandwich green kernel of cuttlefish juice that the present invention is obtained, green fruit is processed, steams to complete using superheated steam and remove astringent taste simultaneously High temperature sterilization, and do not affect kernel mouthfeel, lemon grass (Cymbopogon citratus), pomelo peel are processed and mix liquid processed with rice vinegar, soaks opening pit processed, merge Fructus Citri Limoniae, Pericarpium Citri grandiss natural plant fragrance, dispelling odor, can alleviate elimination nutses nature and flavor partial temperature heat simultaneously and belong to high energy food The sharp sex chromosome mosaicism such as get angry caused by often to eat, adjust organism metabolism balance, vinegar liquid leaching system can also brittle shell, be more easy to out shell and take core； Kernel is infiltrated with birch juice using Fructus Citri Limoniae lyophilized powder, softens kernel hardness, facilitate cutting in flakes, give Fructus Citri Limoniae delicate fragrance mouthfeel；Will Cut and be aided with the raw materials such as cuttlefish meat, juice and make stuffing material in the middle of kernel, sandwich kernel is obtained, abundant taste flavor simultaneously, product kind Class is more unusual；In addition sandwich stuffing material contains the Chinese medicine functional component such as Semen Mangiferae indicae, Fructus Momordicae, has promoting blood circulation nourishing the stomach, lipid-loweringing Effect of weight reducing, is suitable for various crowds and is eaten for a long time, and is that consumer provides that a kind of rich in taste, local flavor are full, health care complete The leisure kernel food of new concept.

Specific embodiment

A kind of sandwich green kernel of cuttlefish juice, is by following weight（Jin）Raw material make：

Cuttlefish juice 6, cuttlefish meat 22, Jerusalem artichoke 8, Folium Perillae 8, green fruit 230, birch juice 22, Fructus Citri Limoniae lyophilized powder 4, modified starch 6, Semen Mangiferae indicae 3, Fructus Momordicae 5, Stigma Maydis 4, Radix Salviae Miltiorrhizae 2, tea polyphenols 2, appropriate rice vinegar, lemon grass (Cymbopogon citratus) 12, pomelo peel 12, Semen Lini oil are fitted Amount.

The preparation method of the sandwich green kernel of described cuttlefish juice, comprises the following steps：

（1）, lemon grass (Cymbopogon citratus), pomelo peel remove impurity are cleaned, cryogenic dewatering is dried, and is crushed to 20 mesh respectively, mix homogeneously, and spray profit is appropriate Mixed solution containing 0.3 ‰ vitamin Cs, 3% Sal, spray profit uniformly, puts into microwave oven, bakes dry perfume, cooling at 90 DEG C By superfine comminution at low temperature, add 3 times of rice vinegar sealing leaching systems 2 days, stand-by；

（2）, green fruit is screened, remove broken, insect pest pit, choose full grains, the big and pit of circle, roll rinse dry Only, dehydration drains, mechanical openings, steams 20 minutes under 220 DEG C of superheated steams, adds step after cooling（1）Soak vinegar liquid processed and Appropriate distilled water floods opening pit, leaching system 2 hours, boils to micro-boiling, sifts out pit, dehydration drains, rubber chases after and strikes under 2MPa Hit pit split and not broken, heat up in 50-80 DEG C of downstairs and be dried 6 hours, heat treatment, sift out granule uniformly, no unqualified fruit Core, get Bi Gen kernel, stand-by；

（3）, by pit, Fructus Momordicae, Stigma Maydis, Radix Salviae Miltiorrhizae co-grinding, add appropriate rice wine infiltration uniformly, put into steam curtain, 180 Steam under superheated steam at DEG C 25 minutes, quick freezing and cold preserving 1-2 hour at -12 DEG C, fine grinding is crushed to 80 mesh, with 10 times of distilled water Mix homogeneously, heated and boiled boils 60 minutes, then decocting liquid is used ultrasonic extraction 30 minutes at 95 DEG C, is centrifuged after cooling Filter, then through vacuum lyophilization, it is lyophilized into powder, obtain lyophilized powder；

（4）, cuttlefish meat is cleaned shredding, put into blanching 3 minutes in boiling water, pull dehydration out and drain, Jerusalem artichoke is cleaned shredding, and washes Net Folium Perillae is stranding into end, adds 6% Semen Lini oil to stir, and cuttlefish meat is stranding into by slow fire heated and stirred to fine and smooth pureed End, colloid mill pulping, puddle uniformly with Folium Perillae Jerusalem artichoke mud, slow fire boils thick shape, standing cooling, and overlay film cold preservation is stand-by, obtains cuttlefish and freezes Cream；

（5）, by lyophilized powder, defatted milk powder, tea polyphenols mix homogeneously, add 3 times of 95 DEG C of pure water stirrings to melt, add degeneration to form sediment Powder stirs, and slow fire boils thick glue shape, adds black fish jelly paste, cuttlefish juice to make uniformly, through high pressure homogenize, concentrates at 50 DEG C To thick emulsus, obtain cuttlefish fresh slurry stuffing material；

（6）, Fructus Citri Limoniae lyophilized powder is mixed with birch juice, add mixed serum 0.4 ‰ citric acid stir, be heated to 95 DEG C Insulation sterilization 5 minutes, is cooled to room temperature and uniformly sprays green kernel of profit, stand 40 minutes, put into baking box, low temperature is baked at 50 DEG C Epidermis is received and is done, then will be cut into strip lamellar in the middle of kernel using microtome, and then two panels kernel piece is interlayer, uniformly clamp-ons ink Stuffing material starched by seafood, somewhat firmly extrudes, and so that two pieces of kernel sections and cuttlefish fresh slurry stuffing material is bonded together, then even application is coated Semen Lini oil, puts into baking box and toasts ripe perfume (or spice) at 130 DEG C, obtain final product.

Claims (2)

1. a kind of sandwich green kernel of cuttlefish juice is it is characterised in that be made up of the raw material of following weight parts：

Cuttlefish juice 4-6, cuttlefish meat 18-22, Jerusalem artichoke 6-8, Folium Perillae 6-8, green fruit 220-230, birch juice 20-22, Fructus Citri Limoniae are frozen Dry powder 2-4, modified starch 4-6, Semen Mangiferae indicae 2-3, Fructus Momordicae 3-5, Stigma Maydis 2-4, Radix Salviae Miltiorrhizae 1-2, tea polyphenols 1-2, appropriate rice vinegar, Lemon grass (Cymbopogon citratus) 10-12, pomelo peel 10-12, appropriate Semen Lini oil.

2. a kind of preparation method of the sandwich green kernel of cuttlefish juice as claimed in claim 1 is it is characterised in that include following walking Suddenly：

（1）, lemon grass (Cymbopogon citratus), pomelo peel remove impurity are cleaned, cryogenic dewatering is dried, and is crushed to 10-20 mesh respectively, mix homogeneously, spray profit The appropriate mixed solution containing 0.2-0.3 ‰ vitamin C, 2-3% Sal, spray profit uniformly, puts into microwave oven, at 80-90 DEG C Bake dry perfume, through superfine comminution at low temperature after cooling, add 1-2 days processed of 2-3 times of rice vinegar sealing leaching, stand-by；

（2）, green fruit is screened, remove broken, insect pest pit, choose full grains, the big and pit of circle, roll rinse dry Only, dehydration drains, mechanical openings, steams 15-20 minute under 200-220 DEG C of superheated steam, adds step after cooling（1）Leaching system Vinegar liquid and appropriate distilled water flood opening pit, soak 1-2 hour processed, boil to micro-boiling under 1-2MPa, sift out pit, dehydration drip Dry, rubber chases after percussion pit split and not broken, heats up in 50-80 DEG C of downstairs and 4-6 hour is dried, and heat treatment sifts out granule Uniformly, no unqualified kernel, get Bi Gen kernel, stand-by；

（3）, by pit, Fructus Momordicae, Stigma Maydis, Radix Salviae Miltiorrhizae co-grinding, add appropriate rice wine infiltration uniformly, put into steam curtain, 15-25 minute is steamed under superheated steam at 160-180 DEG C, quick freezing and cold preserving 1-2 hour at -12 DEG C ± 3 DEG C, fine grinding is crushed to 60-80 mesh, is mixed homogeneously with 8-10 times of distilled water, and heated and boiled boils 40-60 minute, then decocting liquid is used at 85-95 DEG C super Sound wave extracts 20-30 minute, centrifugal filtration after cooling, then through vacuum lyophilization, is lyophilized into powder, obtains lyophilized powder；

（4）, by cuttlefish meat clean shredding, put into blanching 2-3 minute in boiling water, pull dehydration out and drain, by Jerusalem artichoke clean shredding, with Clean Folium Perillae is stranding into end, adds 4-6% Semen Lini oil to stir, and cuttlefish meat is twisted by slow fire heated and stirred to fine and smooth pureed Make end, colloid mill pulping, puddle uniformly with Folium Perillae Jerusalem artichoke mud, slow fire boils thick shape, standing cooling, and overlay film cold preservation is stand-by, obtains black Fish jelly paste；

（5）, by lyophilized powder, defatted milk powder, tea polyphenols mix homogeneously, add 2-3 times of 90-95 DEG C of pure water stirring to melt, add Modified starch stirs, and slow fire boils thick glue shape, adds black fish jelly paste, cuttlefish juice to make uniformly, through high pressure homogenize, in 40- It is concentrated into thick emulsus at 50 DEG C, obtain cuttlefish fresh slurry stuffing material；

（6）, Fructus Citri Limoniae lyophilized powder is mixed with birch juice, add mixed serum 0.2-0.4 ‰ citric acid stir, be heated to 90-95 DEG C of insulation sterilization 3-5 minute, is cooled to room temperature and uniformly sprays green kernel of profit, stand 30-40 minute, put into baking box, At 40-50 DEG C, low temperature is baked epidermis receipts and is done, then will be cut into strip lamellar in the middle of kernel using microtome, then two panels kernel piece For interlayer, uniformly clamp-on cuttlefish fresh slurry stuffing material, somewhat firmly extrude, so that two pieces of kernel sections and cuttlefish fresh slurry stuffing material is cohered one Rise, then even application coats Semen Lini oil, puts into baking box and toasts ripe perfume (or spice) at 120-130 DEG C, obtains final product.