CN109430787A - 一种椒盐核桃的制作方法 - Google Patents
一种椒盐核桃的制作方法 Download PDFInfo
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- CN109430787A CN109430787A CN201811561840.XA CN201811561840A CN109430787A CN 109430787 A CN109430787 A CN 109430787A CN 201811561840 A CN201811561840 A CN 201811561840A CN 109430787 A CN109430787 A CN 109430787A
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- walnut
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- fried
- meat
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明属于食品加工技术领域,涉及一种椒盐核桃的制作方法,其制备工艺包括核桃预处理、浸泡液制备、花生红衣溶液制备、浸泡、炒制、杀菌和包装七个步骤,该工艺步骤生产的椒盐核桃较好的保证了核桃的营养元素,含有丰富的钙、铁、锌等微量元素,并在制备过程中加入了花椒和花椒叶,提高了核桃椒盐口味的同时,有效提高了核桃的保质期;核桃预处理过程加入牡蛎粉,不仅保证了核桃的色泽,防止核桃发黑,还能够促进血液循环,有效预防心脑血管疾病的发生;本发明的制作工艺简单,制备的椒盐核桃口味独特,营养丰富,原料易得,应用环境良好。
Description
技术领域
本发明属于食品加工技术领域,涉及一种椒盐核桃的制作方法。
背景技术
核桃为胡桃科植物,有“万岁子”、“长寿果”、“养生之宝”的美誉,富含亚油酸、金丝桃甙、胡桃甙、槲皮素、黄酮类、碳水化合物、蛋白质、磷、钙、镁等营养元素,具有丰富的营养价值。核桃中含有的高蛋白质和不饱和脂肪酸,不仅能够帮助大脑组织细胞代谢,滋养脑细胞,增强脑功能,而且具有净化血液、清除血管壁杂质、消耗体内积累的饱和脂肪的作用;核桃中所含的精氨酸、油酸、抗氧化物质等对保护心血管,具有预防冠心病、中风、老年痴呆的作用;核桃仁中所含维生素E,可使细胞免受自由基的氧化损害,具有美容养颜之功效;核桃仁中所含的丙酮酸能阻止粘蛋白和钙离子、非结合型胆红素的结合,并能使其溶解、消退和排泄,因此,对治疗胆石症具有一定的帮助;另外,核桃还具有降低胆固醇、防治白发的功效。因此,市场上对核桃及其形形色色加工品的需求量越来越大,核桃不仅能够生食、炒食,也可以榨油、配制糕点、糖果等,不仅味美,而且具有较高的营养价值。随着加工工艺的不断提升,市场上出现了各种口味的核桃以满足人们的需求。其中椒盐核桃深受人们的喜爱,市场上也出现了多种制作椒盐核桃的制备工艺,但其步骤复杂,营养元素遭到破坏,降低了核桃的营养价值,保存时间较短,颜色差。
发明内容
本发明的目的在于克服现有技术存在的缺点,设计一种椒盐核桃的制作方法,最大程度的保留了核桃的营养价值,提升了椒盐核桃的口味,还能够促进新陈代谢和血液循环,有益于身体健康。
为了实现上述发明目的,本发明涉及的一种椒盐核桃的制作方法,其具体工艺步骤如下:
(1)核桃预处理:选取干核桃和牡蛎粉,干核桃和牡蛎粉的比例为20:1,将牡蛎粉和干核桃同时加入相当于牡蛎粉15-20倍重量的矿泉水中,搅拌均匀,使干核桃完全覆盖,同时进行加热,加热温度为70-80℃,浸泡1-2小时后将核桃取出,晾晒1-2天进行风干,将风干后的核桃放在滚筒内滚炒至核桃壳缝线自然张开,桃壳缝线张开的核桃占90%以上停止滚炒,取出处理后的核桃备用;
(2)浸泡液制备:按重量组份称取花椒10-20份、花椒叶5-10份、深海鱼油1-3份、老姜5-8份、茴香叶3-6份、蒲公英1-3份、白砂糖3-5份、重量百分比浓度为60-70%的盐水60-100份,将上述原料加入陶瓷锅中搅拌均匀,先大火煮制3-5分钟,再小火煮制5-10分钟,过滤得浸泡液备用;
(3)花生红衣溶液制备:按重量组份比称取花生红衣10-15份和麦芽糖2-5份,将花生红衣清洗干净,和麦芽糖一起加入相当于花生红衣8-10倍重量的麦饭石水中,然后边加热边搅拌,加热温度保持在75-80℃,加热时间为10-15分钟,然后进行固液分离,提取上清液,得花生红衣溶液;
(4)浸泡:将步骤(2)制备的核桃放入浸泡液中浸泡1-2天后加入步骤(3)中制备的花生红衣溶液,浸泡期间每隔4-6小时搅拌一次,每次搅拌3-5分钟;
(5)炒制:取出经过步骤(4)浸泡的核桃,晾晒1-2天进行风干,风干后将核桃再次放在滚筒内滚炒,滚炒时加入花椒叶20-30份和椒盐粉25-35份,温度控制在75-80℃,时间20-25分钟,核桃含水量控制在10-14%之间;
(6)杀菌:将炒制好的核桃进行脉冲强光进行杀菌处理;
(7)包装:将杀菌后的核桃包装入袋。
本发明所述的牡蛎粉的制备过程:选取新鲜牡蛎肉,先用重量百分比浓度为60-70%的盐水浸泡,使牡蛎肉完全覆盖,浸泡10-15分钟,温度控制在5-10℃,然后将牡蛎肉捞出放入锅中蒸煮6-10分钟,取出沥干后放入打碎机中打成粉,得牡蛎粉,不仅有效的保证了牡蛎的营养成分不被破坏,且味道鲜美。
本发明所述的椒盐粉按照重量组份比由花椒10-15份、黑胡椒1-2份、白胡椒1-2份、味精5-10份、西瓜皮粉5-10份、甘草粉3-5份、食盐5-8份、陈皮粉1-3份、洋葱粉3-5份组成。
本发明所述的西瓜皮粉制备方法:选取新鲜西瓜皮,将西瓜皮上的残留的果肉去除,并将最外层青皮部分削去,再将处理后的西瓜皮放入粉碎机中粉碎,过150-200目筛,得西瓜皮粉。
本发明与现有技术相比,取得的有益之处为:第一,本发明生产的椒盐核桃较好的保证了核桃的营养元素,其中蛋白质含量达16%,并且含有丰富的钙、铁、锌等微量元素;第二,制备过程中,不仅加入了花椒,还加入了花椒叶,提高了核桃椒盐口味的同时,有效提高了核桃的保质期;第三,本发明首先在核桃滚炒时加入牡蛎粉,牡蛎粉不仅保证了核桃的色泽,防止核桃发黑,而且牡蛎具有促进新陈代谢和血液循环的作用,牡蛎粉的滚炒过程中,牡蛎的营养成分部分进入核桃内部,该工艺在椒盐核桃的基础上增加了海鲜的成分,使核桃具有独特的椒盐味道,同时促进血液循环,有效预防心脑血管疾病的发生;第四,浸泡液的配置有效提高了核桃的保存时间,花生红衣具有抗衰老的作用,运用浸泡液和花生红衣两者的结合,使浸泡后的核桃能够保持较长时间的香脆,保质期更长;第五,椒盐粉组份中的西瓜皮具有促进人体皮肤新陈代谢的功效,与椒盐粉的其他组份的配合使用能够有效去除核桃本身的涩味,提高了核桃的口感;本发明的制作工艺简单,制备的椒盐核桃口味独特,营养丰富,原料易得,应用环境良好。
具体实施方式
下面通过实施例对本发明作进一步描述。
实施例1:
本实施例涉及的椒盐核桃的制作方法,其具体工艺步骤如下:
(1)核桃预处理:选取干核桃和牡蛎粉,干核桃和牡蛎粉的比例为20:1,将牡蛎粉和干核桃同时加入相当于牡蛎粉15-20倍重量的矿泉水中,搅拌均匀,使干核桃完全覆盖,同时进行加热,加热温度为70-80℃,浸泡1-2小时后将核桃取出,晾晒1-2天进行风干,将风干后的核桃放在滚筒内滚炒至核桃壳缝线自然张开,桃壳缝线张开的核桃占90%以上停止滚炒,取出处理后的核桃备用;
(2)浸泡液制备:按重量组份称取花椒10-20份、花椒叶5-10份、深海鱼油1-3份、老姜5-8份、茴香叶3-6份、蒲公英1-3份、白砂糖3-5份、重量百分比浓度为60-70%的盐水60-100份,将上述原料加入陶瓷锅中搅拌均匀,先大火煮制3-5分钟,再小火煮制5-10分钟,过滤得浸泡液备用;
(3)花生红衣溶液制备:按重量组份比称取花生红衣10-15份和麦芽糖2-5份,将花生红衣清洗干净,和麦芽糖一起加入相当于花生红衣8-10倍重量的麦饭石水中,然后边加热边搅拌,加热温度保持在75-80℃,加热时间为10-15分钟,然后进行固液分离,提取上清液,得花生红衣溶液;
(4)浸泡:将步骤(2)制备的核桃放入浸泡液中浸泡1-2天后加入步骤(3)中制备的花生红衣溶液,浸泡期间每隔4-6小时搅拌一次,每次搅拌3-5分钟;
(5)炒制:取出经过步骤(4)浸泡的核桃,晾晒1-2天进行风干,风干后将核桃再次放在滚筒内滚炒,滚炒时加入花椒叶20-30份和椒盐粉25-35份,温度控制在75-80℃,时间20-25分钟,核桃含水量控制在10-14%之间;
(6)杀菌:将炒制好的核桃进行脉冲强光进行杀菌处理;
(7)包装:将杀菌后的核桃包装入袋。
本实施例所述的牡蛎粉的制备过程:选取新鲜牡蛎肉,先用重量百分比浓度为60-70%的盐水浸泡,使牡蛎肉完全覆盖,浸泡10-15分钟,温度控制在5-10℃,然后将牡蛎肉捞出放入锅中蒸煮6-10分钟,取出沥干后放入打碎机中打成粉,得牡蛎粉,不仅有效的保证了牡蛎的营养成分不被破坏,且味道鲜美。
本实施例所述的椒盐粉按照重量组份比由花椒10-15份、黑胡椒1-2份、白胡椒1-2份、味精5-10份、西瓜皮粉5-10份、甘草粉3-5份、食盐5-8份、陈皮粉1-3份、洋葱粉3-5份组成。
本实施例所述的西瓜皮粉制备方法:选取新鲜西瓜皮,将西瓜皮上的残留的果肉去除,并将最外层青皮部分削去,再将处理后的西瓜皮放入粉碎机中粉碎,过150-200目筛,得西瓜皮粉。
实施例2:
本实施例所述的椒盐核桃的制作方法,其具体工艺步骤与实施例1相同,其不同之处在于:所述的椒盐粉按照重量组份比由花椒13份、黑胡椒2份、白胡椒2份、味精8份、西瓜皮粉8份、甘草粉4份、食盐7份、陈皮粉2份、洋葱粉4份组成。
实验例1:
本实验例1所述的椒盐核桃的制作方法,其具体工艺步骤与实施例2相同,其不同之处在于:所述的椒盐粉按照重量组份比由花椒13份、黑胡椒2份、白胡椒2份、味精8份、甘草粉4份、食盐7份、陈皮粉2份、洋葱粉4份组成,即实验例1的椒盐粉不添加西瓜皮粉,并做以下实验:
选取无虫眼的优质核桃200个,平均分成两组,其中第一组使用实施例2的制备方法制作,第二组使用实验例1的制备方法制作,制作完成后,由从事食品加工方面的专业人员进行口感评价测试,测试结果发现第一组制备的核桃口感发涩率占3%,而第二组制备的核桃口感发涩率达10%,实验证明,西瓜皮粉与椒盐粉其他组份的配合使用,有效去除了核桃本身的涩味,提高了核桃的口感。
上述具体实施方式仅是本发明的具体个案,本发明的专利保护范围包括但不限于上述具体实施方式的产品形态和式样,任何符合本发明权利要求书且任何所属技术领域的普通技术人员对其所做的适当变化或修饰,皆应落入本发明的专利保护范围。
Claims (5)
1.一种椒盐核桃的制作方法,其特征在于:其具体工艺步骤如下:
(1)核桃预处理:选取干核桃和牡蛎粉,干核桃和牡蛎粉的比例为20:1,将牡蛎粉和干核桃同时加入相当于牡蛎粉15-20倍重量的矿泉水中,搅拌均匀,使干核桃完全覆盖,同时进行加热,加热温度为70-80℃,浸泡1-2小时后将核桃取出,晾晒1-2天进行风干,将风干后的核桃放在滚筒内滚炒至核桃壳缝线自然张开,桃壳缝线张开的核桃占90%以上停止滚炒,取出处理后的核桃备用;
(2)浸泡液制备:按重量组份称取花椒10-20份、花椒叶5-10份、深海鱼油1-3份、老姜5-8份、茴香叶3-6份、蒲公英1-3份、白砂糖3-5份、重量百分比浓度为60-70%的盐水60-100份,将上述原料加入陶瓷锅中搅拌均匀,先大火煮制3-5分钟,再小火煮制5-10分钟,过滤得浸泡液备用;
(3)花生红衣溶液制备:按重量组份比称取花生红衣10-15份和麦芽糖2-5份,将花生红衣清洗干净,和麦芽糖一起加入相当于花生红衣8-10倍重量的麦饭石水中,然后边加热边搅拌,加热温度保持在75-80℃,加热时间为10-15分钟,然后进行固液分离,提取上清液,得花生红衣溶液;
(4)浸泡:将步骤(2)制备的核桃放入浸泡液中浸泡1-2天后加入步骤(3)中制备的花生红衣溶液,浸泡期间每隔4-6小时搅拌一次,每次搅拌3-5分钟;
(5)炒制:取出经过步骤(4)浸泡的核桃,晾晒1-2天进行风干,风干后将核桃再次放在滚筒内滚炒,滚炒时加入花椒叶20-30份和椒盐粉25-35份,温度控制在75-80℃,时间20-25分钟,核桃含水量控制在10-14%之间;
(6)杀菌:将炒制好的核桃进行脉冲强光进行杀菌处理;
(7)包装:将杀菌后的核桃包装入袋。
2.根据权利要求1所述的椒盐核桃的制作方法,其特征在于:所述的牡蛎粉的制备过程:选取新鲜牡蛎肉,先用重量百分比浓度为60-70%的盐水浸泡,使牡蛎肉完全覆盖,浸泡10-15分钟,温度控制在5-10℃,然后将牡蛎肉捞出放入锅中蒸煮6-10分钟,取出沥干后放入打碎机中打成粉,得牡蛎粉,不仅有效的保证了牡蛎的营养成分不被破坏,且味道鲜美。
3.根据权利要求1所述的椒盐核桃的制作方法,其特征在于:所述的椒盐粉按照重量组份比由花椒10-15份、黑胡椒1-2份、白胡椒1-2份、味精5-10份、西瓜皮粉5-10份、甘草粉3-5份、食盐5-8份、陈皮粉1-3份、洋葱粉3-5份组成。
4.根据权利要求3所述的椒盐核桃的制作方法,其特征在于:所述的西瓜皮粉制备方法:选取新鲜西瓜皮,将西瓜皮上的残留的果肉去除,并将最外层青皮部分削去,再将处理后的西瓜皮放入粉碎机中粉碎,过150-200目筛,得西瓜皮粉。
5.根据权利要求1所述的椒盐核桃的制作方法,其特征在于:所述的椒盐粉按照重量组份比由花椒13份、黑胡椒2份、白胡椒2份、味精8份、西瓜皮粉8份、甘草粉4份、食盐7份、陈皮粉2份、洋葱粉4份组成。
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