CN108142900A - A kind of processing method of frying sea salt synthesis kernel - Google Patents
A kind of processing method of frying sea salt synthesis kernel Download PDFInfo
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- CN108142900A CN108142900A CN201711230260.8A CN201711230260A CN108142900A CN 108142900 A CN108142900 A CN 108142900A CN 201711230260 A CN201711230260 A CN 201711230260A CN 108142900 A CN108142900 A CN 108142900A
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- 235000002639 sodium chloride Nutrition 0.000 title claims abstract description 64
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims abstract description 43
- 239000011780 sodium chloride Substances 0.000 title claims abstract description 43
- 230000015572 biosynthetic process Effects 0.000 title claims abstract description 28
- 238000003786 synthesis reaction Methods 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000014571 nuts Nutrition 0.000 claims description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 12
- 244000226021 Anacardium occidentale Species 0.000 claims description 8
- 235000020226 cashew nut Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 239000002023 wood Substances 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 2
- 241001122767 Theaceae Species 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010061218 Inflammation 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
- 244000289433 Pistacia texana Species 0.000 description 1
- 235000004292 Pistacia texana Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002617 leukotrienes Chemical class 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
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- BITYAPCSNKJESK-UHFFFAOYSA-N potassiosodium Chemical compound [Na].[K] BITYAPCSNKJESK-UHFFFAOYSA-N 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a kind of processing methods of fried sea salt synthesis kernel, 120 parts 200 parts of the synthesis kernel to process raw material in parts by weight, 20 parts 40 parts of white granulated sugar, 35 parts 70 parts of edible salt, 20 parts 40 parts of honey, 10 parts 15 parts of sea salt toppings, the comprehensive kernel include several nuts；Procedure of processing includes baking；It is fried；It is tasty；Sea salt seasons；Packaging.The present invention removes the moisture in nut, it is 1.5 3 minutes to greatly reduce subsequent deep-fat frying time, is conducive to the health of food using first low-temperature bake.Increase salt in raw material, make in kernel sweet tea with salty and be conducive to the absorption of food nourishment composition.Sea salt toppings are added on kernel surface after frying, enrich the taste of food, and sea salt contains trace element, increases the nutritional ingredient of kernel.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of processing method of frying sea salt synthesis kernel.
Background technology
Also contain vitamin containing protein 36.0%, fat 58.8%, carbohydrate 72.6% respectively in nut
(vitamin B, vitamin E etc.), micro- (phosphorus, calcium, zinc, iron), dietary fiber etc..In addition, wherein also containing single unsaturated
Aliphatic acid, polyunsaturated fatty acid include the essential fatty acid of the human bodies such as leukotrienes, linoleic acid.
The protein being rich in nut has and maintains potassium-sodium balance；Eliminate oedema.Improve immunity.Blood pressure is turned down, is buffered
Anaemia is conducive to growth and development.It is the important substance for forming body；Storage and offer thermal energy；Maintain the necessary energy of cerebral function
Source；Adjust fat metabolism；Dietary fiber is provided；Save protein；Removing toxic substances；Enhance function of intestinal canal.Maintain body temperature and protection internal organ；
Essential fatty acid is provided；Promote the absorption of these liposoluble vitamins；Increase satiety.
The mineral element being rich in nut, calcium are the base stocks of skeleton development, directly affect height；Adjust the work of enzyme
Property；Participate in nerve, the activity of muscle and the release of neurotransmitter；Adjust the secretion of hormone；It adjusts the rhythm of the heart, reduce cardiovascular lead to
Permeability；It controls inflammation and oedema；Maintain acid-base balance etc..Phosphorus has and forms bone and tooth, promotes growth and bodily tissue device
The reparation of official supplies energy and vigor, participates in the adjusting of acid-base balance.
As the improvement of people's living standards, nut is also into essential snacks in for people's lives.Healthy low sugar is low
The leisure instant nut food of heat will more be liked by consumers in general.But at present, the snacks of nut class in the market, taste
It is relatively common, it is impossible to meet pursuit of the present people to mouthfeel；Moreover, the product of traditional nut class only only has nut itself
Health-care effect, single effect.
The Chinese patent of notification number CN105533604A, entitled " a kind of amber nut and its processing technology ", it is open
A kind of amber nut and its processing technology, including 90-100 parts of nut, 15-25 parts of white granulated sugar, 6-9 parts of maltose, sesame
1-2 parts numb, 3-5 parts of water.Its processing method is that kernel first wrapped up in sugar, then frying 10-15 minutes.Sugar and oil is wrapped up in this way to fry and fried
Time is long, it is clear that is unfavorable for food health.
Compared with prior art, make nut more delicious and crisp by adding in maltose and sesame in composition of raw materials in the present invention.
It carries out maltose again after frying and wraps up in sugar, make the amber more sparkling and crystal-clear bright of nut, appearance is more preferable.
Invention content
The technical problems to be solved by the invention are to provide a kind of processing method of fried sea salt synthesis kernel, existing to overcome
There is the deficiency of technology.
In order to solve the above technical problems, the present invention provides a kind of processing method of fried sea salt synthesis kernel, including following
Step：
Prepare raw material：35 parts of 20 parts -40 parts of 120 parts -200 parts of synthesis kernel, white granulated sugar, edible salt in parts by weight -
70 parts, 20 parts -40 parts of honey, 10 parts -15 parts of sea salt toppings, the comprehensive kernel include several nuts；
Baking：40-60 DEG C of the kernel low temperature of above-mentioned parts by weight is toasted 8-12 hours；
It is fried：Vegetable oil is added in deep fryer, is heated to 140 DEG C -155 DEG C, different kernels is respectively put into and carries out oil
Fried 1.5-3min, kernel is pulled out, mixing after different kernel fryings；
It is tasty：The honey with white granulated sugar is uniformly mixed, adds in the salt, 500-700 parts of water is added to boil together,
It is stirred continuously during infusion, to prevent pot wall liquid glucose from crystallizing and being charred；When liquid glucose temperature reaches 110-125 DEG C, add in
The synthesis kernel of mixing, constantly stir-frying make syrup equably hang over the surface of kernel, are all pulled kernel out with strainer；
Sea salt seasons：Sea salt toppings are sprinkled on kernel surface.
The comprehensive kernel is bar denier Mu Ren, the arbitrary proportion mixture of green kernel, cashew nut kernel, happy kernel.
Preferably, 20 parts -60 parts, green 20 parts -60 parts of kernel of described bar of denier wood benevolence, 20 parts -60 parts of cashew nut kernel, American pistachios
20 parts -60 parts of benevolence.
Preferably, 180 parts of the comprehensive kernel, 30 parts of white granulated sugar, 40 parts of edible salt, 35 parts of honey, sea salt toppings 12
Part.
Further, after the comprehensive kernel sea salt seasoning cooling, bag seal packaging.
The present invention removes the moisture in nut using first low-temperature bake, make subsequent deep-fat frying time greatly reduce for
1.5-3 minutes, be conducive to the health of food.Increase salt in raw material, make in kernel sweet tea with it is salty and be conducive to food nutrition into
The absorption divided.Sea salt toppings are added on kernel surface after frying, enrich the taste of food, and sea salt contains trace element, increase
The nutritional ingredient of kernel is added.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical solution in the embodiment of the present invention is clearly and completely retouched
It states.
Embodiment 1
A kind of processing method of frying sea salt synthesis kernel, includes the following steps：
Prepare raw material：20 parts of 35 parts of 20 parts of 120 parts of synthesis kernel, white granulated sugar, edible salt, honey in parts by weight, sea
10 parts of salt toppings, comprehensive kernel is bar denier Mu Ren, the arbitrary proportion mixture of green kernel, cashew nut kernel, happy kernel；
Baking：Various kernels difference low temperature is toasted 8-12 hours for 40-60 DEG C；
It is fried：Vegetable oil is added in deep fryer, is heated to 140 DEG C -155 DEG C, different kernels is respectively put into and carries out oil
Fried 1.5-3min, kernel is pulled out, mixing after different kernel fryings；
It is tasty：The honey with white granulated sugar is uniformly mixed, salt is added in, 500-700 parts of water is added to boil together, infusion
During be stirred continuously, with prevent pot wall liquid glucose crystallize and be charred；When liquid glucose temperature reaches 110-125 DEG C, mixing is added in
Synthesis kernel, constantly stir-frying syrup is made equably to hang over the surface of kernel, kernel is all pulled out with strainer；
Sea salt seasons：Sea salt toppings are sprinkled on kernel surface.
Packaging：After sea salt seasoning cooling, bag seal packaging.
Embodiment 2
A kind of processing method of frying sea salt synthesis kernel, includes the following steps：
Prepare raw material：40 parts of 70 parts of 40 parts of 200 parts of synthesis kernel, white granulated sugar, edible salt, honey in parts by weight, sea
15 parts of salt toppings, comprehensive kernel is containing 60 parts, green 55 parts of kernel of bar denier wood benevolence, 55 parts of cashew nut kernel, 30 parts of happy kernel.
Baking：Various kernels difference low temperature is toasted 8-12 hours for 40-60 DEG C；
It is fried：Vegetable oil is added in deep fryer, is heated to 140 DEG C -155 DEG C, different kernels is respectively put into and carries out oil
Fried 1.5-3min, kernel is pulled out, mixing after different kernel fryings；
It is tasty：The honey with white granulated sugar is uniformly mixed, salt is added in, 500-700 parts of water is added to boil together, infusion
During be stirred continuously, with prevent pot wall liquid glucose crystallize and be charred；When liquid glucose temperature reaches 110-125 DEG C, mixing is added in
Synthesis kernel, constantly stir-frying syrup is made equably to hang over the surface of kernel, kernel is all pulled out with strainer；
Sea salt seasons：Sea salt toppings are sprinkled on kernel surface.
Packaging：After sea salt seasoning cooling, bag seal packaging.
Embodiment 3
A kind of processing method of frying sea salt synthesis kernel, includes the following steps：
Prepare raw material：35 parts of 40 parts of 30 parts of 180 parts of synthesis kernel, white granulated sugar, edible salt, honey in parts by weight, sea
12 parts of salt toppings, comprehensive kernel is 30 parts, green 60 parts of kernel of bar denier wood benevolence, 50 parts of cashew nut kernel, 40 parts of happy kernel；
Baking：Various kernels difference low temperature is toasted 8-12 hours for 40-60 DEG C；
It is fried：Vegetable oil is added in deep fryer, is heated to 140 DEG C -155 DEG C, different kernels is respectively put into and carries out oil
Fried 1.5-3min, kernel is pulled out, mixing after different kernel fryings；
It is tasty：The honey with white granulated sugar is uniformly mixed, salt is added in, 500-700 parts of water is added to boil together, infusion
During be stirred continuously, with prevent pot wall liquid glucose crystallize and be charred；When liquid glucose temperature reaches 110-125 DEG C, mixing is added in
Synthesis kernel, constantly stir-frying syrup is made equably to hang over the surface of kernel, kernel is all pulled out with strainer；
Sea salt seasons：Sea salt toppings are sprinkled on kernel surface.
Packaging：After sea salt seasoning cooling, bag seal packaging.
Embodiment 4
A kind of processing method of frying sea salt synthesis kernel, includes the following steps：
Prepare raw material：30 parts of 40 parts of 30 parts of 150 parts of synthesis kernel, white granulated sugar, edible salt, honey in parts by weight, sea
11 parts of salt toppings, comprehensive kernel is 60 parts, green 20 parts of kernel of bar denier wood benevolence, 20 parts of cashew nut kernel, 50 parts of happy kernel；
Baking：Various kernels difference low temperature is toasted 8-12 hours for 40-60 DEG C；
It is fried：Vegetable oil is added in deep fryer, is heated to 140 DEG C -155 DEG C, different kernels is respectively put into and carries out oil
Fried 1.5-3min, kernel is pulled out, mixing after different kernel fryings；
It is tasty：The honey with white granulated sugar is uniformly mixed, salt is added in, 500-700 parts of water is added to boil together, infusion
During be stirred continuously, with prevent pot wall liquid glucose crystallize and be charred；When liquid glucose temperature reaches 110-125 DEG C, mixing is added in
Synthesis kernel, constantly stir-frying syrup is made equably to hang over the surface of kernel, kernel is all pulled out with strainer；
Sea salt seasons：Sea salt toppings are sprinkled on kernel surface.
Packaging：After sea salt seasoning cooling, bag seal packaging.
It should be noted last that more than specific embodiment is merely illustrative of the technical solution of the present invention and unrestricted,
Although the present invention is described in detail with reference to preferred embodiment, it will be understood by those of ordinary skill in the art that, it can be right
Technical scheme of the present invention is modified or replaced equivalently, equal without departing from the spirit and scope of technical solution of the present invention
It is intended to be within the scope of the claims of the invention.
Claims (5)
1. a kind of processing method of frying sea salt synthesis kernel, which is characterized in that include the following steps：
Prepare raw material：35 parts -70 parts of 20 parts -40 parts of 120 parts -200 parts of synthesis kernel, white granulated sugar, edible salt in parts by weight,
20 parts -40 parts of honey, 10 parts -15 parts of sea salt toppings, the comprehensive kernel include several nuts；
Baking：40-60 DEG C of the kernel low temperature of above-mentioned parts by weight is toasted 8-12 hours；
It is fried：Vegetable oil is added in deep fryer, is heated to 140 DEG C -155 DEG C, different kernels is respectively put into and carries out frying
1.5-3min pulls kernel out, mixing after different kernel fryings；
It is tasty：The honey with white granulated sugar is uniformly mixed, adds in the salt, 500-700 parts of water is added to boil together, infusion
During be stirred continuously, with prevent pot wall liquid glucose crystallize and be charred；When liquid glucose temperature reaches 110-125 DEG C, mixing is added in
Synthesis kernel, constantly stir-frying syrup is made equably to hang over the surface of kernel, kernel is all pulled out with strainer；
Sea salt seasons：Sea salt toppings are sprinkled on kernel surface.
2. the processing method of frying sea salt synthesis kernel according to claim 1, which is characterized in that the comprehensive kernel is
Bar denier Mu Ren, green kernel, cashew nut kernel, happy kernel arbitrary proportion mixture.
3. the processing method of frying sea salt synthesis kernel according to claim 2, which is characterized in that described bar of denier wood benevolence 20
- 60 parts of part, green 20 parts -60 parts of kernel, 20 parts -60 parts of cashew nut kernel, 20 parts -60 parts of happy kernel.
4. the processing method of frying sea salt synthesis kernel according to claim 1, which is characterized in that the comprehensive kernel
180 parts, 30 parts of white granulated sugar, 40 parts of edible salt, 35 parts of honey, 12 parts of sea salt toppings.
5. the processing method of frying sea salt synthesis kernel according to claim 1, which is characterized in that the comprehensive fruit sea salt
After seasoning cooling, bag seal packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711230260.8A CN108142900A (en) | 2017-11-29 | 2017-11-29 | A kind of processing method of frying sea salt synthesis kernel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711230260.8A CN108142900A (en) | 2017-11-29 | 2017-11-29 | A kind of processing method of frying sea salt synthesis kernel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142900A true CN108142900A (en) | 2018-06-12 |
Family
ID=62468012
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711230260.8A Withdrawn CN108142900A (en) | 2017-11-29 | 2017-11-29 | A kind of processing method of frying sea salt synthesis kernel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142900A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4663175A (en) * | 1985-05-23 | 1987-05-05 | Seaboard Deluxe, Inc. | Method for making a flavored nut product |
| CN105581308A (en) * | 2015-11-27 | 2016-05-18 | 三只松鼠股份有限公司 | Oat-nut kernel and processing technology thereof |
-
2017
- 2017-11-29 CN CN201711230260.8A patent/CN108142900A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4663175A (en) * | 1985-05-23 | 1987-05-05 | Seaboard Deluxe, Inc. | Method for making a flavored nut product |
| CN105581308A (en) * | 2015-11-27 | 2016-05-18 | 三只松鼠股份有限公司 | Oat-nut kernel and processing technology thereof |
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