CN106616762A - Cream-flavor sunflower seeds with function of reducing internal heat and method for processing cream-flavor sunflower seeds - Google Patents
Cream-flavor sunflower seeds with function of reducing internal heat and method for processing cream-flavor sunflower seeds Download PDFInfo
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- CN106616762A CN106616762A CN201610897201.5A CN201610897201A CN106616762A CN 106616762 A CN106616762 A CN 106616762A CN 201610897201 A CN201610897201 A CN 201610897201A CN 106616762 A CN106616762 A CN 106616762A
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- 235000020238 sunflower seed Nutrition 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 title abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 235000014121 butter Nutrition 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 210000004877 mucosa Anatomy 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000005336 cracking Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000000630 rising effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 2
- 241001506047 Tremella Species 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000002265 prevention Effects 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 241001223272 Entyloma helianthi Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 125000000637 arginyl group Chemical group N[C@@H](CCCNC(N)=N)C(=O)* 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003860 storage Methods 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides cream-flavor sunflower seeds with a function of removing internal heat. The cream-flavor sunflower seeds comprise, by weight, 95-105 parts of sunflower seeds, 5-6 parts of table salt, 1-2 parts of anise, 1-2 parts of cinnamon, 0.3-0.5 part of pericarpium citri reticulatae, 1-1.5 parts of fennel, 2-3 parts of radix glycyrrhizae, 1-2 parts of fructus tsaoko, 3-5 parts of concentrated liquor with functions of clearing heat and reducing the internal heat, 1-3 parts of honey, 1-2 parts of cream and an appropriate quantity of edible essence. A method for processing the cream-flavor sunflower seeds includes cleaning the sunflower seeds; boiling the sunflower seeds and removing mucous coat; carrying out microwave treatment on the sunflower seeds; adding the sunflower seeds into spice water, cooking the sunflower seeds and fishing out the sunflower seeds; drying the sunflower seeds by means of baking; mixing and wetting the sunflower seeds with the concentrated liquor with the functions of clearing the heat and reducing the internal heat; carrying out microwave drying on the sunflower seeds; frying the sunflower seeds; carrying out aroma spraying on the sunflower seeds and drying the sunflower seeds; cooling the sunflower seeds; packaging the sunflower seeds and warehousing the sunflower seeds. The cream-flavor sunflower seeds and the method have the advantages that the cream-flavor sunflower seeds processed by the aid of the method are uniformly tasty, contain abundant nutrition and taste sweet, the concentrated liquor with the functions of clearing the heat and reducing the internal heat is sufficiently absorbed during processing, accordingly, internal heat can be prevented after the cream-flavor sunflower seeds are eaten, and the cream-flavor sunflower seeds are purely natural leisure healthcare food.
Description
Technical field
The present invention relates to a kind of nut delicatessen manufacture field, and in particular to a kind of creamy taste is reduced internal heat sunflower seed and its processing
Method.
Background technology
The fruit of sunflower seed, i.e. Helianthi, can edible and oily use.Sunflower seed is rich in unsaturated fatty acid, various dimension lifes
Element and trace element, add its delicious taste, thus become a kind of leisure snacks very popular to people and edible oil sources.Certain herbaceous plants with big flowers
Flower seed fatty reachable 50% or so, wherein predominantly unsaturated fatty acidss, and do not contain cholesterol；Linoleic acid content is reachable
70%, contribute to reducing the blood cholesterol levels of human body, be beneficial to protect cardiovascular health.Abundant ferrum, zinc, potassium, magnesium etc.
Trace element makes sunflower seed have the effect of the diseases such as prevention anemia.Meanwhile, sunflower seed to stable emotion, prevent cell ageing,
Prevention adult disease is all beneficial to, and it also has treatment insomnia, the effect of memory reinforcing.Cancer, hypertension and nerve are declined
It is weak to have certain prevention effects.Except rich in addition to unsaturated fatty acid, in sunflower seed also containing multivitamin, Folic Acid, ferrum, potassium,
Nutritional labeling necessary to the human bodies such as zinc.Have substantial amounts of edible fiber in the middle of sunflower seed, per 7 grams of sunflower seeds in the middle of just contain
There is 1 gram, it is more much higher than the edible fiber content ratio of Fructus Mali pumilae.Also have a bit in addition, exactly contain in the middle of the protein of sunflower seed
There is arginine.Arginine is the indispensable composition of manufacture seminal fluid.Therefore, the man of period of duration is in, some certain herbaceous plants with big flowers are eaten daily
Flower seed is very good to body.
With the development and the raising of living standards of the people of food industry, people are there has also been to the consuming capacity of leisure food
Very big lifting.Sunflower seed is most common one kind in leisure food, and its pattern is various, local flavor is totally different, with fragrant, crisp, fresh spy
Point.Semen Helianthi are well received by consumers, and addicted, the long food for making us eating is not minded.But, the sunflower seed that prior art is processed,
Jing often to eat is used, and is easily got angry, and the sunflower seed of not getting angry for developing special taste can enrich the kind of its food, with larger economy
Value and vast potential for future development.
The content of the invention
Sunflower seed and its processing method the invention discloses creamy taste is reduced internal heat.The sunflower seed of the present invention, tasty uniform, nutrition
Abundant, sweet mouthfeel is not got angry after food, is a kind of casual health food of pure natural.
The present invention is adopted the following technical scheme that for achieving the above object：
A kind of creamy taste is reduced internal heat sunflower seed, it is characterised in that raw material components weight portion during its processing is：Sunflower seed 95-105,
Sal 5-6, anise 1-2, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2, Pericarpium Citri Reticulatae 0.3-0.5, Fructus Foeniculi 1-1.5, Radix Glycyrrhizae 2-3, Fructus Tsaoko 1-2, heat clearing away and internal heat reducing concentrated solution
3-5, Mel 1-3, butter 1-2, appropriate edible essence,
The preparation method of described heat clearing away and internal heat reducing concentrated solution：A, Fructus Momordicae charantiae 6-8, Flos Lonicerae 6-8, Fructus Gardeniae 4-6, chrysanthemum are weighed by weight
Flower 4-6, Tremella 5-7, Herba Menthae 4-6, Fructus Momordicae 4-6；
B, in the material for weighing plus the boiling of 8-10 times of decocting in water is extracted 2-3 time, each extraction time 1-1.5 hours, united extraction liquid,
By extracting solution freeze concentration to syrupy shape concentrated solution, heat clearing away and internal heat reducing concentrated solution is obtained.
Described creamy taste is reduced internal heat the manufacture method of sunflower seed, it is characterised in that comprise the following steps：
(1) select uniform in size, full grains, color and luster are basically identical, the sunflower seed without rotten Signs of Mould, after selecting, cleaning
Totally；
(2) sunflower seed cleaned is placed in water, after being boiled by fire, uses small fire heating instead and 25- is cooked in the state of micro-boiling
30min, pulling out and soaking in be quickly put into cold water, rubs the mucosa for removing sunflower seed surface, then is cleaned with clear water；
(3) by step（2）Remove top layer mucosa sunflower seed be put into microwave equipment in carry out microwave treatment, process time is 1-
2min/ kg, the power of microwave equipment is：4800W；
(4) anise of formula proportion, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Foeniculi, Fructus Tsaoko, Radix Glycyrrhizae are loaded in breathable gauze bag, sachet are obtained,
Cook in being then added into water, spice is 1 with the weight ratio of water：（15-20）, after being boiled by fire, divided with boiling with soft fire 25-35
Clock, takes out sachet, obtains seasoning water；
（5）By step（3）Sunflower seed after microwave treatment is added to step by formula proportion（4）Steaming and decocting in well-done seasoning water,
It is boiled by fire after rising, adds the Sal of formula ratio, then small fire to cook 50-60 minutes, pull the sunflower seed for having cooked out, drain, then
It is put in baking oven, at 80-85 DEG C, bakes 30-40 minutes, take out；
（6）Heat clearing away and internal heat reducing concentrated solution, butter are added in the sunflower seed baked, is stirred, is placed in the container of sealing
Middle to moisten 4-6 hours processed, being then added to tunnel type micro wave stove carries out dehydrate, and the power of microwave equipment is：4800W；
（7）Dried sunflower seed is put in frying pan, does heat-conducting medium with the Sal of sunflower seed volume 50%, at a certain temperature
Quick-fried is taken out after easily cracking between the teeth to sunflower seed burnt odor, screens out Sal；
（8）The sunflower seed fried is cooled to into rapidly 65-70 DEG C, is taken advantage of heat by Mel and appropriate edible essence, is equably sprayed
In sunflower seed surface, in baking oven is put into, at 80-85 DEG C, 20-30 minutes are baked, take out, be cooled to room temperature, you can be packaged into
Storehouse.
The sunflower seed that the inventive method is processed, tasty uniform, nutritious, sweet mouthfeel, fully inhales in processing
Heat clearing away and internal heat reducing concentrated solution is taken, has then been dried using microwave equipment, then is so processed as heat-conducting medium, parch with Sal
Sunflower seed, will not get angry after food, sunflower seed surface thermal jet Mel not only enriches nutrition, while enriching the wind of sunflower seed
Taste, is a kind of casual health food of pure natural.
Specific embodiment
A kind of creamy taste is reduced internal heat sunflower seed, raw material components weight during its processing（kg）For：Sunflower seed 100, Sal 5.5,
Anistree 1.5, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1.5, Pericarpium Citri Reticulatae 0.4, Fructus Foeniculi 1.4, Radix Glycyrrhizae 2.5, Fructus Tsaoko 1.5, heat clearing away and internal heat reducing concentrated solution 4, Mel 2, butter
1.5th, appropriate edible essence,
The wherein preparation method of heat clearing away and internal heat reducing concentrated solution：A, by weight（kg）Weigh Fructus Momordicae charantiae 7, Flos Lonicerae 7, Fructus Gardeniae 5, Flos Chrysanthemi 5, silver
Ear 6, Herba Menthae 5, Fructus Momordicae 5；
B, in the material for weighing plus the boiling of 8-10 times of decocting in water is extracted 3 times, 1.5 hours each extraction times, united extraction liquid will
Extracting solution freeze concentration obtains heat clearing away and internal heat reducing concentrated solution to syrupy shape concentrated solution.
Creamy taste is reduced internal heat the manufacture method of sunflower seed, comprises the following steps：
(1) select uniform in size, full grains, color and luster are basically identical, the sunflower seed without rotten Signs of Mould, after selecting, cleaning
Totally；
(2) sunflower seed cleaned is placed in water, after being boiled by fire, uses small fire heating instead and cook in the state of micro-boiling
26min, pulling out and soaking in be quickly put into cold water, rubs the mucosa for removing sunflower seed surface, then is cleaned with clear water；
(3) by step（2）Remove top layer mucosa sunflower seed be put into microwave equipment in carry out microwave treatment, process time is
2min/ kg, the power of microwave equipment is：4800W；
(4) anise of formula proportion, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Foeniculi, Fructus Tsaoko, Radix Glycyrrhizae are loaded in breathable gauze bag, sachet are obtained,
Cook in being then added into water, spice is 1 with the weight ratio of water：18, after being boiled by fire, with boiling with soft fire 30 minutes, take out
Sachet, obtains seasoning water；
（5）By step（3）Sunflower seed after microwave treatment is added to step by formula proportion（4）Steaming and decocting in well-done seasoning water,
It is boiled by fire after rising, adds the Sal of formula ratio, then small fire to cook 58 minutes, pull the sunflower seed for having cooked out, drain, place into
In baking oven, at 84 DEG C, bake 33 minutes, take out；
（6）Heat clearing away and internal heat reducing concentrated solution, butter are added in the sunflower seed baked, is stirred, is placed in the container of sealing
Middle profit system 5 hours, being then added to tunnel type micro wave stove carries out dehydrate, and the power of microwave equipment is：4800W；
（7）Dried sunflower seed is put in frying pan, does heat-conducting medium with the Sal of sunflower seed volume 50%, at a certain temperature
Quick-fried is taken out after easily cracking between the teeth to sunflower seed burnt odor, screens out Sal；
（8）The sunflower seed fried is cooled to into rapidly 67 DEG C, is taken advantage of heat by Mel and appropriate edible essence, is equably sprayed at
Sunflower seed surface, in baking oven is put into, at 83 DEG C, bakes 25 minutes, takes out, be cooled to room temperature, you can packaging and storage.
Claims (2)
1. a kind of creamy taste is reduced internal heat sunflower seed, it is characterised in that raw material components weight portion during its processing is：Sunflower seed 95-
105th, Sal 5-6, anise 1-2, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1-2, Pericarpium Citri Reticulatae 0.3-0.5, Fructus Foeniculi 1-1.5, Radix Glycyrrhizae 2-3, Fructus Tsaoko 1-2, heat clearing away and internal heat reducing are dense
Contracting liquid 3-5, Mel 1-3, butter 1-2, appropriate edible essence,
The preparation method of described heat clearing away and internal heat reducing concentrated solution：A, Fructus Momordicae charantiae 6-8, Flos Lonicerae 6-8, Fructus Gardeniae 4-6, chrysanthemum are weighed by weight
Flower 4-6, Tremella 5-7, Herba Menthae 4-6, Fructus Momordicae 4-6；
B, in the material for weighing plus the boiling of 8-10 times of decocting in water is extracted 2-3 time, each extraction time 1-1.5 hours, united extraction liquid,
By extracting solution freeze concentration to syrupy shape concentrated solution, heat clearing away and internal heat reducing concentrated solution is obtained.
2. creamy taste as claimed in claim 1 is reduced internal heat the manufacture method of sunflower seed, it is characterised in that comprise the following steps：
(1) select uniform in size, full grains, color and luster are basically identical, the sunflower seed without rotten Signs of Mould, after selecting, cleaning
Totally；
(2) sunflower seed cleaned is placed in water, after being boiled by fire, uses small fire heating instead and 25- is cooked in the state of micro-boiling
30min, pulling out and soaking in be quickly put into cold water, rubs the mucosa for removing sunflower seed surface, then is cleaned with clear water；
(3) by step（2）Remove top layer mucosa sunflower seed be put into microwave equipment in carry out microwave treatment, process time is 1-
2min/ kg, the power of microwave equipment is：4800W；
(4) anise of formula proportion, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Citri Reticulatae, Fructus Foeniculi, Fructus Tsaoko, Radix Glycyrrhizae are loaded in breathable gauze bag, sachet are obtained,
Cook in being then added into water, spice is 1 with the weight ratio of water：（15-20）, after being boiled by fire, divided with boiling with soft fire 25-35
Clock, takes out sachet, obtains seasoning water；
（5）By step（3）Sunflower seed after microwave treatment is added to step by formula proportion（4）Steaming and decocting in well-done seasoning water,
It is boiled by fire after rising, adds the Sal of formula ratio, then small fire to cook 50-60 minutes, pull the sunflower seed for having cooked out, drain, then
It is put in baking oven, at 80-85 DEG C, bakes 30-40 minutes, take out；
（6）Heat clearing away and internal heat reducing concentrated solution, butter are added in the sunflower seed baked, is stirred, is placed in the container of sealing
Middle to moisten 4-6 hours processed, being then added to tunnel type micro wave stove carries out dehydrate, and the power of microwave equipment is：4800W；
（7）Dried sunflower seed is put in frying pan, does heat-conducting medium with the Sal of sunflower seed volume 50%, at a certain temperature
Quick-fried is taken out after easily cracking between the teeth to sunflower seed burnt odor, screens out Sal；
（8）The sunflower seed fried is cooled to into rapidly 65-70 DEG C, is taken advantage of heat by Mel and appropriate edible essence, is equably sprayed
In sunflower seed surface, in baking oven is put into, at 80-85 DEG C, 20-30 minutes are baked, take out, be cooled to room temperature, you can be packaged into
Storehouse.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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|---|---|---|---|
| CN201610897201.5A CN106616762A (en) | 2016-10-14 | 2016-10-14 | Cream-flavor sunflower seeds with function of reducing internal heat and method for processing cream-flavor sunflower seeds |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107041537A (en) * | 2017-05-22 | 2017-08-15 | 芜湖市好客缘食品有限公司 | A kind of manufacture craft of creamy taste melon seeds |
| CN108887647A (en) * | 2018-07-13 | 2018-11-27 | 安徽黑娃食品科技有限公司 | A kind of fruity reducing internal heat moistening lung sunflower seeds and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048195A (en) * | 2010-09-01 | 2011-05-11 | 洽洽食品股份有限公司 | Sunflower seed and processing method thereof |
| CN105995846A (en) * | 2016-05-23 | 2016-10-12 | 攀枝花学院 | Heat clearing and lung moistening sunflower seeds and preparation method thereof |
-
2016
- 2016-10-14 CN CN201610897201.5A patent/CN106616762A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102048195A (en) * | 2010-09-01 | 2011-05-11 | 洽洽食品股份有限公司 | Sunflower seed and processing method thereof |
| CN105995846A (en) * | 2016-05-23 | 2016-10-12 | 攀枝花学院 | Heat clearing and lung moistening sunflower seeds and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107041537A (en) * | 2017-05-22 | 2017-08-15 | 芜湖市好客缘食品有限公司 | A kind of manufacture craft of creamy taste melon seeds |
| CN108887647A (en) * | 2018-07-13 | 2018-11-27 | 安徽黑娃食品科技有限公司 | A kind of fruity reducing internal heat moistening lung sunflower seeds and preparation method thereof |
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