CN109463704A - A kind of sauerkraut flavor melon seeds and its processing method - Google Patents
A kind of sauerkraut flavor melon seeds and its processing method Download PDFInfo
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- CN109463704A CN109463704A CN201811472970.6A CN201811472970A CN109463704A CN 109463704 A CN109463704 A CN 109463704A CN 201811472970 A CN201811472970 A CN 201811472970A CN 109463704 A CN109463704 A CN 109463704A
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- melon seeds
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- sauerkraut
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- 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
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
Abstract
The invention discloses a kind of sauerkraut flavor melon seeds and its processing methods, belong to food processing field.It includes a kind of processing method of sauerkraut flavor melon seeds, and procedure of processing is as follows: weighing major ingredient and auxiliary material, major ingredient includes melon seeds and sauerkraut flavor raw material；Sauerkraut flavor raw material is stir-fried using vegetable oil；Melon seeds are successively carried out to immersion treatment, cooking processing, baking processing, cooling together with the sauerkraut flavor raw material after stir-frying and are sealed up for safekeeping.A kind of sauerkraut flavor melon seeds, major ingredient and auxiliary material include: 3000 parts of water, 300 parts -500 parts of melon seeds, 220 parts -280 parts of sauerkraut flavor raw material, 5 parts -20 parts of edible oil, 30 parts -60 parts of garlic, 10 parts -30 parts and 180 parts -270 parts of edible salt of chickens' extract.The present invention is first stir-fried to sauerkraut flavor raw material using vegetable oil, stir-frying sauerkraut technique can promote lactic acid inside sauerkraut to be spilled over to surface, fry out unique sauerkraut fragrance, ensure that denseer more unique sauerkraut flavor is imparted on melon seeds, obtained melon seeds tart flavour is obvious, and taste is good.
Description
Technical field
The invention belongs to food processing fields, specifically, being related to a kind of sauerkraut flavor melon seeds and its processing method.
Background technique
Sauerkraut is using leaf mustard as primary raw material, through fermented vegetable system made of salt bubble stain or salt salting zymolysis
Product, acid it is sharp and clear it is tender, appetizing solution is greasy, not only direct-edible, it may also be used for make delicious the Fish with Chinese Sauerkraut, Sautéed Pickled Cabbage and Vermicelli soup, acid
Dish face etc., it is deep to be liked by the majority of consumers.Melon seeds be it is with a long history, be one kind firmly get people like, most traditional characteristics and
The very high snack food of nutritive value；Melon seeds unsaturated fatty acid rich in, good protein and potassium, calcium, magnesium, selenium and dimension
The nutrients such as raw element E, vitamin B1, have very high nutritive value.
The favorite sauerkraut flavor of consumer is imparted on the high melon seeds of nutritive value, the favor of consumer will be obtained,
And sauerkraut is to belong to style of cooking flavor, flavor cannot be imparted to well on the nuts such as melon seeds, this may be not have temporarily on the market
There is the main reason for melon seeds or nut of the styles of cooking flavor such as sauerkraut.
The applying date is on November 26th, 2014, and publication date is that the Chinese patent application on June 22nd, 2016 discloses one kind
The manufacture craft of melon seeds food is freezed, including melon seeds screening is removed into impurity, soaking and washing, is equipped with auxiliary material in water, is put into pot
In be cooked, pull out and drain, and be allowed to be down to room temperature, divide parcel to pack with food bag, be put into freezer freezing.This freezing melon seeds are adopted
With the new processing technology with the characteristics of freezing, this freezing melon seeds feel nice and cool it is palatable, sample uniqueness, be sanitary edible, not easy to pollute.It should
The preparation process of patent application is that the melon seeds product that will be prepared freezes, so that the palatable and unique melon seeds of taste are obtained,
The patent application does not carry out relevant process to raw material melon seeds.
Summary of the invention
1, it to solve the problems, such as
It is difficult to give the problem on melon seeds and shelled melon seed for the styles of cooking flavor such as sauerkraut, the present invention provides a kind of sauerkraut wind
Taste melon seeds processing method.The style of cooking flavor of sauerkraut can be imparted on melon seeds by machining tool through the invention well, melon
Sub- tart flavour is prominent, and mouthfeel is good.It is tasty on melon seeds and shelled melon seed, allowing original flavor that the present invention solves the problems, such as that sauerkraut flavor is difficult to
Melon seeds become more acid adding and feel well palatable, and this method is easy to operate, with short production cycle, are suitble to large-scale industrial production.
2, technical solution
To solve the above problems, the present invention adopts the following technical scheme that.
A kind of processing method of sauerkraut flavor melon seeds, procedure of processing are as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
(2) sauerkraut flavor raw material is stir-fried using vegetable oil；
(3) melon seeds are subjected to immersion treatment together with the sauerkraut flavor raw material after stir-frying；
(4) melon seeds after immersion treatment are subjected to cooking processing；
(5) it will cook that treated that melon seeds carry out baking processing；
It (6) will baking treated melon seeds be cooling, seal up for safekeeping.
As prioritization scheme, in step (1), the sauerkraut flavor raw material is prepared by following process: by leaf mustard, peppery
Green pepper, ginger, lactic acid bacteria, edible salt and clear water are uniformly mixed, and are sealed by fermentation 30 days.
As prioritization scheme, in the preparation process of the sauerkraut flavor raw material, raw material and its additive amount are as follows: leaf mustard 10
- 20 parts of part, 5 parts -15 parts of capsicum, 5 parts -15 parts of ginger, 0.02 part -0.08 part of lactic acid bacteria, 4 parts -8 parts of edible salt, 10 parts of clear water -
40 parts.
As prioritization scheme, lactic acid bacteria selects lactobacillus plantarum B110.
As prioritization scheme, weighed melon seeds are by following pretreated melon seeds in step (1): by melon seeds at -1 DEG C --
2h-4h is freezed under the conditions of 5 DEG C.
As prioritization scheme, weighed melon seeds are the melon seeds by fermentation process in step (1), and detailed process is as follows:
The 30th day of sauerkraut flavor raw material fermentation, addition is by pretreatment or without passing through pretreated melon seeds, with sauerkraut co-fermentation
2h-5h takes out melon seeds and carries out natural air drying or heated-air drying, and control melon seeds moisture maintains an equal level with before passing through fermentation process, will
The melon seeds arrived save, in the step (3).
As prioritization scheme, detailed process is as follows for step (2): sauerkraut flavor raw material is stir-fried using edible oil,
The oil temperature that stir-fries is 120 DEG C -160 DEG C, and the stir-frying time is 2min-10min, the sauerkraut flavor raw material after being stir-fried.
As prioritization scheme, detailed process is as follows for step (3): by the sauerkraut flavor raw material, edible after melon seeds and stir-frying
Salt is added to the water impregnates 3h-5h together.
As prioritization scheme, detailed process is as follows for step (4): heating stepses (3) soaking water to boil, be added garlic fourth and
Chickens' extract maintains 20min-30min under the conditions of slightly boiled, takes out after flame-out stewing 1h-2h processed, and draining 30min-60min obtains cooking processing
Melon seeds afterwards.
A kind of sauerkraut flavor melon seeds, in step (1), major ingredient and auxiliary material are weighed by following parts by weight:
3000 parts of water, 300 parts -500 parts of melon seeds, 220 parts -280 parts of sauerkraut flavor raw material, 5 parts -20 parts of edible oil, garlic 30
- 60 parts of part, 10 parts -30 parts and 180 parts -270 parts of edible salt of chickens' extract.
3, beneficial effect
Compared with the prior art, the invention has the benefit that
(1) sauerkraut is directly used in immersion and cooks melon seeds, sauerkraut flavor substance cannot come out well；And this hair
Bright first to be stir-fried to sauerkraut flavor raw material using vegetable oil, stir-frying sauerkraut technique can promote lactic acid inside sauerkraut to be spilled over to table
Unique sauerkraut fragrance is fried out in face, processes melon seeds using the sauerkraut to stir-fry, ensure that denseer more unique sauerkraut flavor assigns
Onto melon seeds, obtained melon seeds tart flavour is obvious, and taste is good.
(2) it is sealed by fermentation the anaerobic environment that ensure that lactobacillus plantarum, it is ensured that the fermentation of sauerkraut；Meeting in sauerkraut fermentation process
Generate have carcinogenicity nitrite, 30 days fermentation periods, it is ensured that content of nitrite in safe range, pickled product
The content of nitrite highest in -8 days 4 days pickled is begun to decline after the 9th day, minimum after one month.
The present invention joined lactic acid bacteria during the fermentation, and fermentation process lactic acid producing is more, and tart flavour is more prominent, guarantee to assign
Sauerkraut flavor on to melon seeds is more prominent obvious.
(3) for lactobacillus B110 compared with other lactic acid bacterias, viable count is high, can largely produce acid, make the pH stable in water
It does not increase, and the acidic materials of its output can degrade heavy metal, the sauerkraut tart flavour of fermentation is more sufficient and healthier.
(4) freezing processing makes Free water inside shelled melon seed form ice crystal, and refrigerating process of the invention ensures ice crystal
The internal structure that can destroy seed is grown and expanded, makes a large amount of gap of internal formation and channel, to ensure sauerkraut flavor
Into and retain, it is loose to be also beneficial to product texture, more crisp.
(5) process of co-fermentation can guarantee that lactic acid and lactobacillus plantarum can enter in melon seeds in the fermentation water of sauerkraut, and
And the shelled melon seed after freezing can further ensure the reservation of lactic acid and lactobacillus inside shelled melon seed；2h-5h ensures shelled melon seed
Saturated water absorption can be reached, overlong time shelled melon seed no longer absorbs water.The invention is because of the work using pre-vitrification treatment and co-fermentation
Skill, very good solution tasty problem difficult for bags of melon seeds nut sauerkraut flavor.
(6) slightly boiled cooking can ensure that the slow ripe process of shelled melon seed, will not excessively lead to shelled melon seed because of the excessive cooking of temperature
Benevolence loss of aroma, ripe process of waiting a moment can guarantee that shelled melon seed is more crisp after baking, and benevolence fragrance is more sufficient.
(7) most of plant sugar is converted to organic acid and keeps vegetables souring fragrant in sauerkraut fermentation process, and small part is due to dividing
Solution not exclusively generates wine alcohol, and organic acid can be reacted with alcohol generates ester, and esters have special aroma, can be excited by the process of stir-frying
Distributing for sauerkraut inside fragrance, enables sauerkraut to have unique sour flavor to be imparted on melon seeds.
(8) process impregnated ensure that its unique sour flavor of enough stir-frying sauerkrauts enters inside melon seeds, finally
The palatable melon seeds of sour can be formed.
Specific embodiment
A kind of sauerkraut flavor melon seeds, major ingredient and auxiliary material are weighed by following parts by weight:
3000 parts of water, 300 parts -500 parts of melon seeds, 220 parts -280 parts of sauerkraut flavor raw material, 5 parts -20 parts of edible oil, garlic 30-
60 parts, 10-30 parts and edible salt 180-270 parts of chickens' extract.
A kind of processing method of sauerkraut flavor melon seeds, procedure of processing are as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
(2) sauerkraut flavor raw material is stir-fried using vegetable oil；
(3) melon seeds are subjected to immersion treatment together with the sauerkraut flavor raw material after stir-frying；
(4) melon seeds after immersion treatment are subjected to cooking processing；
(5) it will cook that treated that melon seeds carry out baking processing；
It (6) will baking treated melon seeds be cooling, seal up for safekeeping.
The present invention is first stir-fried to sauerkraut flavor raw material using vegetable oil, if not stir-frying, the flavor of sauerkraut impregnating and
It cannot be come out well during cooking, melon seeds entirety tart flavour is caused not protrude, and prepared after sauerkraut stir-frying
Melon seeds tart flavour is obvious, and taste is good.Stir-frying sauerkraut technique can promote lactic acid inside sauerkraut to be spilled over to surface, and can fry out unique
Sauerkraut fragrance ensure that denseer more unique sauerkraut flavor is imparted on melon seeds.
In step (1), in the preparation process of sauerkraut flavor raw material, leaf mustard, capsicum, ginger, lactic acid bacteria, edible salt and clear water
It is added by following parts by weight: 10 parts -20 parts of leaf mustard, 5 parts -15 parts of capsicum, 5 parts -15 parts of ginger, 0.02 part -0.08 part of lactic acid bacteria,
4 parts -8 parts of edible salt, 10 parts -40 parts of clear water.
Sauerkraut flavor raw material is prepared by following process: by leaf mustard, capsicum, ginger, lactic acid bacteria, edible salt and clear water
It is uniformly mixed, is sealed by fermentation 30 days.
The nitrite with carcinogenicity, 30 days fermentation periods, it is ensured that nitrous acid can be generated in sauerkraut fermentation process
In safe range, pickled product content of nitrite highest in -8 days 4 days pickled is begun to decline salt content after the 9th day,
It is minimum after one month.It is sealed by fermentation 30 days, not only ensure that the anaerobic environment of lactobacillus plantarum, it is ensured that the hair of sauerkraut
Ferment, obtained sauerkraut health and unique flavor.
Lactic acid bacteria selects lactobacillus plantarum B110；For lactobacillus B110 compared with other lactic acid bacterias, viable count is high, can be a large amount of
Acid is produced, increases the pH stable in water not, and the acidic materials of its output can degrade heavy metal, the sauerkraut tart flavour of fermentation is more
It is sufficient and healthier.
Weighed melon seeds are the melon seeds by fermentation process in step (1), and detailed process is as follows: being sent out in sauerkraut flavor raw material
The 30th day of ferment is added by pretreatment or without passing through pretreated melon seeds, with sauerkraut co-fermentation 2h-5h, takes out melon seeds
Natural air drying or heated-air drying are carried out, control melon seeds moisture saves obtained melon seeds, use with by maintaining an equal level before fermentation process
In the step (3).By pretreated melon seeds, concrete processing procedure is as follows: by melon seeds at -1 DEG C -- it is freezed under the conditions of 5 DEG C
2h-4h.Free water forms ice crystal inside shelled melon seed when freezing, it is ensured that the growth of ice crystal and the internal junction for expanding destruction seed
Structure makes a large amount of gap of internal formation and channel, it is ensured that the entrance and reservation of sauerkraut flavor are also beneficial to product texture and dredge
Pine, it is more crisp.
The process of co-fermentation can guarantee that lactic acid and lactobacillus plantarum can enter in melon seeds in the fermentation water of sauerkraut, and cold
Shelled melon seed after jelly can further ensure the reservation of lactic acid and lactobacillus inside shelled melon seed；2h-5h ensures that shelled melon seed can reach
To saturated water absorption, overlong time shelled melon seed no longer absorbs water.The invention is because of the technique using pre-vitrification treatment and co-fermentation, very
Good solving the problems, such as is difficult for bags of melon seeds nut sauerkraut flavor tasty.
Detailed process is as follows for step (2): sauerkraut flavor raw material being stir-fried using edible oil, stir-frying oil temperature is 120-
160 DEG C, the stir-frying time is 2min-10min, the sauerkraut flavor raw material after being stir-fried.
Sauerkraut flavor raw material is cleaned with clear water before stir-frying, the leaf mustard fermented, capsicum and ginger is cut into respectively
Sauerkraut fourth, bubble green pepper fourth and the bubble Jiang Ding of 10mm-20mm, 2mm-5mm, 2mm-5mm, 2mm-5mm；Being cut into ding shape can guarantee sauerkraut etc.
Inside shows and increases stir-frying surface area, keeps stir-frying more abundant, flavor can be highlighted more.
Detailed process is as follows for step (3): the sauerkraut flavor raw material after melon seeds and stir-frying, edible salt are added to together
3h-5h is impregnated in water.
Detailed process is as follows for step (4): garlic fourth and chickens' extract, slightly boiled condition is added to boiling in heating stepses (3) soaking water
It is taken out after lower maintenance 20min-30min, flame-out stewing 1h-2h processed, draining 30min-60min, the melon seeds that must cook that treated.
Slightly boiled cooking can ensure that the slow ripe process of shelled melon seed, will not excessively cause shelled melon seed benevolence fragrant because of the excessive cooking of temperature
Taste is lost, and ripe process of waiting a moment can guarantee that shelled melon seed is more crisp after baking, and benevolence fragrance is more sufficient.
The present invention is further described below combined with specific embodiments below.
Sauerkraut flavor melon seeds obtained in embodiment carry out subjective appreciation by following standard.
1 sauerkraut melon seeds sensory evaluation criteria of table
Embodiment 1
A kind of sauerkraut flavor melon seeds, major ingredient and auxiliary material are weighed by following parts by weight:
Water 300kg, melon seeds 30kg, sauerkraut flavor raw material 28kg, edible oil 2kg, garlic 6kg, chickens' extract 3kg and edible salt 27kg
Part.
The processing method of above-mentioned sauerkraut flavor melon seeds, procedure of processing are as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
Sauerkraut flavor raw material is prepared by following process: by leaf mustard 60kg, capsicum 45kg, 45kg parts of ginger, and lactic acid
Bacterium 0.06kg, edible salt 12kg and clear water 30kg are uniformly mixed, and lactic acid bacteria selects lactobacillus plantarum B110, are sealed by fermentation 30 days；
Melon seeds are the melon seeds Jing Guo following processing: raw material melon seeds being freezed 2h under the conditions of -1 DEG C, in sauerkraut flavor raw material
Melon seeds are added in the 30th day of fermentation, with sauerkraut co-fermentation 2h, take out melon seeds and carry out natural air drying, control melon seeds moisture and warp
Maintain an equal level before everfermentation processing；
(2) sauerkraut flavor raw material is stir-fried using vegetable oil；
Sauerkraut flavor raw material is cleaned with clear water, by the leaf mustard fermented, capsicum and ginger be cut into respectively 10mm, 2mm,
Sauerkraut fourth, bubble green pepper fourth and the bubble Jiang Ding of 2mm；Using edible oil stir-frying sauerkraut fourth, bubble green pepper fourth and bubble Jiang Ding, stir-frying oil temperature is 120
DEG C or so, the stir-frying time is 10min, the sauerkraut flavor raw material after being stir-fried；
(3) melon seeds are subjected to immersion treatment together with the sauerkraut flavor raw material after stir-frying；
By the sauerkraut flavor raw material after melon seeds and stir-frying, edible salt, it is added to the water impregnates 3h together；
(4) melon seeds after immersion treatment are subjected to cooking processing；
Heating stepses (3) soaking water is added garlic fourth and chickens' extract, maintains 20min under the conditions of slightly boiled to boiling, and stops working and boils in a covered pot over a slow fire 1h processed
After take out, draining 30min, the melon seeds that must cook that treated；
(5) it will cook that treated that melon seeds carry out baking processing；
It will cook that treated that melon seeds are put into oven, and dry 5h under the conditions of 85 DEG C of degree；Oven temperature is adjusted again to 130
DEG C, it is baked 15min；
It (6) will baking treated melon seeds be cooling, seal up for safekeeping.
Baking treated melon seeds are taken out into melon seeds cooled to room temperature, packaging is sealed up for safekeeping.
Comparative example 1
A kind of sauerkraut flavor melon seeds, major ingredient and auxiliary material are weighed by following parts by weight:
Water 300kg, melon seeds 30kg, sauerkraut flavor raw material 28kg, edible oil 2kg, garlic 6kg, chickens' extract 3kg and edible salt 27kg
Part.
The processing method of above-mentioned sauerkraut flavor melon seeds, procedure of processing are as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
Sauerkraut flavor raw material is prepared by following process: by leaf mustard 60kg, capsicum 45kg, 45kg parts of ginger, and lactic acid
Bacterium 0.06kg, edible salt 12kg and clear water 30kg are uniformly mixed, and lactic acid bacteria selects lactobacillus plantarum B110, are sealed by fermentation 30 days；
(2) melon seeds are subjected to immersion treatment together with the sauerkraut flavor raw material after stir-frying；
By the sauerkraut flavor raw material after melon seeds and stir-frying, edible salt, it is added to the water impregnates 3h together；
(3) melon seeds after immersion treatment are subjected to cooking processing；
Heating stepses (2) soaking water is added garlic fourth and chickens' extract, maintains 20min under the conditions of slightly boiled to boiling, and stops working and boils in a covered pot over a slow fire 1h processed
After take out, draining 30min, the melon seeds that must cook that treated；
(4) it will cook that treated that melon seeds carry out baking processing；
It will cook that treated that melon seeds are put into oven, and dry 5h under the conditions of 85 DEG C of degree；Oven temperature is adjusted again to 130
DEG C, it is baked 15min；
It (5) will baking treated melon seeds be cooling, seal up for safekeeping.
Baking treated melon seeds are taken out into melon seeds cooled to room temperature, packaging is sealed up for safekeeping.
The Analyses Methods for Sensory Evaluation Results of table 2 embodiment 1 and comparative example 1
| Acidity | Benevolence perfume (or spice) degree | Crisp degree | Comprehensive preference degree | |
| Embodiment 1 | 4.4 | 3.9 | 4.3 | 4.3 |
| Comparative example 1 | 3.1 | 3.8 | 3.6 | 3.5 |
Note: every group of data are 10 professional's appraisal result average values.
Embodiment 1 and the difference of comparative example 1 be, sauerkraut has carried out frying in embodiment 1, and melon seeds carry out freezing and with
The pre-treatment of sauerkraut co-fermentation, from Analyses Methods for Sensory Evaluation Results as can be seen that the pre-treatment of sauerkraut and melon seeds is to the acid of final melon seeds
Degree and crisp degree are affected, to influence the synthesis preference degree of melon seeds.The pre-treatment of sauerkraut frying makes to be imparted to sour on melon seeds
Taste is more sufficient, and the pre-vitrification treatment of melon seeds ensure that the entrance and reservation of melon seeds lactic acid during co-fermentation and immersion,
Then embodiment 1 is higher than the acidity of comparative example 1；The pre-vitrification treatment of melon seeds makes to form a large amount of ice crystals inside shelled melon seed, it is ensured that
The growth of ice crystal and the internal structure for expanding destruction seed make a large amount of gap of internal formation and channel, it is ensured that sauerkraut flavor
Entrance and reservation, it is loose to be also beneficial to product texture, more crisp, then embodiment 1 than comparative example 1 crisp Du Genggao, such as
Shown in table 2.
Embodiment 2
A kind of sauerkraut flavor melon seeds, major ingredient and auxiliary material are weighed by following parts by weight:
Water 300kg, melon seeds 50kg, sauerkraut flavor raw material 22kg, edible oil 0.5kg, garlic 3kg, chickens' extract 1kg and edible salt
18kg parts.
The processing method of above-mentioned sauerkraut flavor melon seeds, procedure of processing are as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
Sauerkraut flavor raw material is prepared by following process: by leaf mustard 30kg, capsicum 15kg, 15kg parts of ginger, and lactic acid
Bacterium 0.24kg, edible salt 24kg and clear water 120kg are uniformly mixed, and lactic acid bacteria selects lactobacillus plantarum B110, are sealed by fermentation 30 days；
Melon seeds are the melon seeds Jing Guo following processing: raw material melon seeds being freezed 4h under the conditions of -5 DEG C, in sauerkraut flavor raw material
Melon seeds are added in the 30th day of fermentation, with sauerkraut co-fermentation 5h, take out melon seeds and carry out natural air drying, control melon seeds moisture and warp
Maintain an equal level before everfermentation processing；
(2) sauerkraut flavor raw material is stir-fried using vegetable oil；
Sauerkraut flavor raw material is cleaned with clear water, by the leaf mustard fermented, capsicum and ginger be cut into respectively 20mm, 5mm,
Sauerkraut fourth, bubble green pepper fourth and the bubble Jiang Ding of 5mm；Using edible oil stir-frying sauerkraut fourth, bubble green pepper fourth and bubble Jiang Ding, stir-frying oil temperature is 160
DEG C or so, the stir-frying time is 2min, the sauerkraut flavor raw material after being stir-fried；
(3) melon seeds are subjected to immersion treatment together with the sauerkraut flavor raw material after stir-frying；
By the sauerkraut flavor raw material after melon seeds and stir-frying, edible salt, it is added to the water impregnates 5h together；
(4) melon seeds after immersion treatment are subjected to cooking processing；
Heating stepses (3) soaking water is added garlic fourth and chickens' extract, maintains 30min under the conditions of slightly boiled to boiling, and stops working and boils in a covered pot over a slow fire 2h processed
After take out, draining 60min, the melon seeds that must cook that treated；
(5) it will cook that treated that melon seeds carry out baking processing；
It will cook that treated that melon seeds are put into oven, and dry 3h under the conditions of 105 DEG C of degree；Adjust again oven temperature to
155 DEG C, it is baked 5min；
It (6) will baking treated melon seeds be cooling, seal up for safekeeping.
Baking treated melon seeds are taken out into melon seeds cooled to room temperature, packaging is sealed up for safekeeping.
Comparative example 2
A kind of sauerkraut flavor melon seeds, major ingredient and auxiliary material are weighed by following parts by weight:
Water 300kg, melon seeds 50kg, sauerkraut flavor raw material 22kg, edible oil 0.5kg, garlic 3kg, chickens' extract 1kg and edible salt
18kg parts.
The processing method of above-mentioned sauerkraut flavor melon seeds, procedure of processing are as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
Sauerkraut flavor raw material is prepared by following process: by leaf mustard 30kg, capsicum 15kg, 15kg parts of ginger, and lactic acid
Bacterium 0.24kg, edible salt 24kg and clear water 120kg are uniformly mixed, and lactic acid bacteria selects lactobacillus plantarum B110, are sealed by fermentation 30 days；
(2) melon seeds are subjected to immersion treatment together with sauerkraut flavor raw material；
By the sauerkraut flavor raw material after melon seeds and stir-frying, edible salt, it is added to the water impregnates 5h together；
(3) melon seeds after immersion treatment are subjected to cooking processing；
Heating stepses (2) soaking water is added garlic fourth and chickens' extract, maintains 30min under the conditions of slightly boiled to boiling, and stops working and boils in a covered pot over a slow fire 2h processed
After take out, draining 60min, the melon seeds that must cook that treated；
(4) it will cook that treated that melon seeds carry out baking processing；
It will cook that treated that melon seeds are put into oven, and dry 3h under the conditions of 105 DEG C of degree；Adjust again oven temperature to
155 DEG C, it is baked 5min；
It (5) will baking treated melon seeds be cooling, seal up for safekeeping.
Baking treated melon seeds are taken out into melon seeds cooled to room temperature, packaging is sealed up for safekeeping.
The Analyses Methods for Sensory Evaluation Results of table 3 embodiment 2 and comparative example 2
| Acidity | Benevolence perfume (or spice) degree | Crisp degree | Comprehensive preference degree | |
| Embodiment 2 | 4.1 | 3.9 | 4.4 | 4.2 |
| Comparative example 2 | 2.8 | 3.6 | 3.8 | 3.4 |
Note: every group of data are 10 professional's appraisal result average values.
It is similar when melon seeds Analyses Methods for Sensory Evaluation Results is to sauerkraut additive amount maximum when sauerkraut additive amount minimum, embodiment 2 and comparison
The difference of example 2 is that sauerkraut has carried out frying in embodiment 2, and melon seeds carry out freezing and the pre-treatment with sauerkraut co-fermentation,
Such as table 3, from Analyses Methods for Sensory Evaluation Results as can be seen that the pre-treatment of sauerkraut and melon seeds on the acidity of final melon seeds and crisp degree influence compared with
Greatly, to influence the synthesis preference degree of melon seeds.
Embodiment 3
A kind of sauerkraut flavor melon seeds, major ingredient and auxiliary material are weighed by following parts by weight:
Water 300kg, melon seeds 40kg, sauerkraut flavor raw material 25kg, edible oil 1.5kg, garlic 4kg, chickens' extract 2kg and edible salt
22kg parts.
The processing method of above-mentioned sauerkraut flavor melon seeds, procedure of processing are as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
Sauerkraut flavor raw material is prepared by following process: by leaf mustard 45kg, capsicum 30kg, 30kg parts of ginger, and lactic acid
Bacterium 0.15kg, edible salt 18kg and clear water 75kg are uniformly mixed, and lactic acid bacteria selects lactobacillus plantarum B110, are sealed by fermentation 30 days；
Melon seeds are the melon seeds Jing Guo following processing: raw material melon seeds being freezed 3h under the conditions of -3 DEG C, in sauerkraut flavor raw material
Melon seeds are added in the 30th day of fermentation, with sauerkraut co-fermentation 2h, take out melon seeds and carry out natural air drying, control melon seeds moisture and warp
Maintain an equal level before everfermentation processing；
(2) sauerkraut flavor raw material is stir-fried using vegetable oil；
Sauerkraut flavor raw material is cleaned with clear water, by the leaf mustard fermented, capsicum and ginger be cut into respectively 15mm, 3mm,
Sauerkraut fourth, bubble green pepper fourth and the bubble Jiang Ding of 3mm；Using edible oil stir-frying sauerkraut fourth, bubble green pepper fourth and bubble Jiang Ding, stir-frying oil temperature is 150
DEG C or so, the stir-frying time is 6min, the sauerkraut flavor raw material after being stir-fried；
(3) melon seeds are subjected to immersion treatment together with the sauerkraut flavor raw material after stir-frying；
By the sauerkraut flavor raw material after melon seeds and stir-frying, edible salt, it is added to the water impregnates 4h together；
(4) melon seeds after immersion treatment are subjected to cooking processing；
Heating stepses (3) soaking water is added garlic fourth and chickens' extract, maintains 25min under the conditions of slightly boiled to boiling, stewing system of stopping working
It is taken out after 1.5h, draining 40min, the melon seeds that must cook that treated；
(5) it will cook that treated that melon seeds carry out baking processing；
It will cook that treated that melon seeds are put into oven, and dry 4h under the conditions of 95 DEG C of degree；Oven temperature is adjusted again to 140
DEG C, it is baked 10min；
It (6) will baking treated melon seeds be cooling, seal up for safekeeping.
Baking treated melon seeds are taken out into melon seeds cooled to room temperature, packaging is sealed up for safekeeping.
Comparative example 3
A kind of sauerkraut flavor melon seeds, major ingredient and auxiliary material are weighed by following parts by weight:
Water 300kg, melon seeds 40kg, sauerkraut flavor raw material 25kg, edible oil 1.5kg, garlic 4kg, chickens' extract 2kg and edible salt
22kg parts.
The processing method of above-mentioned sauerkraut flavor melon seeds, procedure of processing are as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
Sauerkraut flavor raw material is prepared by following process: by leaf mustard 45kg, capsicum 30kg, 30kg parts of ginger, and lactic acid
Bacterium 0.15kg, edible salt 18kg and clear water 75kg are uniformly mixed, and lactic acid bacteria selects lactobacillus plantarum B110, are sealed by fermentation 30 days；
(2) melon seeds are subjected to immersion treatment together with sauerkraut flavor raw material；
By melon seeds and sauerkraut flavor raw material, edible salt, it is added to the water impregnates 4h together；
(3) melon seeds after immersion treatment are subjected to cooking processing；
Heating stepses (2) soaking water is added garlic fourth and chickens' extract, maintains 25min under the conditions of slightly boiled to boiling, stewing system of stopping working
It is taken out after 1.5h, draining 40min, the melon seeds that must cook that treated；
(4) it will cook that treated that melon seeds carry out baking processing；
It will cook that treated that melon seeds are put into oven, and dry 4h under the conditions of 95 DEG C of degree；Oven temperature is adjusted again to 140
DEG C, it is baked 10min；
It (5) will baking treated melon seeds be cooling, seal up for safekeeping.
Baking treated melon seeds are taken out into melon seeds cooled to room temperature, packaging is sealed up for safekeeping.
The melon seeds Analyses Methods for Sensory Evaluation Results of table 4 embodiment 3 and comparative example 3
| Acidity | Benevolence perfume (or spice) degree | Crisp degree | Comprehensive preference degree | |
| Embodiment 3 | 4.4 | 4.0 | 4.5 | 4.4 |
| Comparative example 3 | 2.9 | 3.9 | 3.6 | 3.5 |
Note: every group of data are 10 professional's appraisal result average values.
Melon seeds Analyses Methods for Sensory Evaluation Results is similar to table 2, table 3 when sauerkraut medium addition, and the difference of embodiment 3 and comparative example 3 exists
In sauerkraut has carried out frying in embodiment 2, and melon seeds carry out freezing and the pre-treatment with sauerkraut co-fermentation, from sensory evaluation
As a result as can be seen that the pre-treatment of sauerkraut and melon seeds is affected to the acidity of final melon seeds and crisp degree, to influence melon seeds
Synthesis preference degree.
The difference of embodiment 1,2,3 is the difference (highest, minimum, medium) of sauerkraut additive amount, and sauerkraut is all by stir-frying
Pre-treatment, melon seeds all by freezing and with sauerkraut co-fermentation pre-treatment, sauerkraut additive amount can be to a certain degree as can be seen from Table 4
The upper acidity for influencing sauerkraut melon seeds, to influence the synthesis preference degree of melon seeds, but the melon seeds acidity of high additive amount sauerkraut with it is medium
Dosage is identical, therefore is save the cost, and the sauerkraut of medium additive amount is most appropriate.
Embodiment 4
A kind of sauerkraut flavor melon seeds, major ingredient and auxiliary material are weighed by following parts by weight:
Water 300kg, melon seeds 30kg, sauerkraut flavor raw material 28kg, edible oil 2kg, garlic 6kg, chickens' extract 3kg and edible salt 27kg
Part.
The processing method of above-mentioned sauerkraut flavor melon seeds, procedure of processing are as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
Sauerkraut flavor raw material is prepared by following process: by leaf mustard 60kg, capsicum 45kg, 45kg parts of ginger, and lactic acid
Bacterium 0.06kg, edible salt 12kg and clear water 30kg are uniformly mixed, and lactic acid bacteria selects lactobacillus plantarum B110, are sealed by fermentation 30 days；
Melon seeds are the melon seeds Jing Guo following processing: at the 30th day of the fermentation of sauerkraut flavor raw material, melon seeds are added, it is total with sauerkraut
It with fermentation 2h, takes out melon seeds and carries out natural air drying, control melon seeds moisture and by maintaining an equal level before fermentation process；
(2) sauerkraut flavor raw material is stir-fried using vegetable oil；
Sauerkraut flavor raw material is cleaned with clear water, by the leaf mustard fermented, capsicum and ginger be cut into respectively 10mm, 2mm,
Sauerkraut fourth, bubble green pepper fourth and the bubble Jiang Ding of 2mm；Using edible oil stir-frying sauerkraut fourth, bubble green pepper fourth and bubble Jiang Ding, stir-frying oil temperature is 120
DEG C or so, the stir-frying time is 10min, the sauerkraut flavor raw material after being stir-fried；
(3) melon seeds are subjected to immersion treatment together with the sauerkraut flavor raw material after stir-frying；
By the sauerkraut flavor raw material after melon seeds and stir-frying, edible salt, it is added to the water impregnates 3h together；
(4) melon seeds after immersion treatment are subjected to cooking processing；
Heating stepses (3) soaking water is added garlic fourth and chickens' extract, maintains 20min under the conditions of slightly boiled to boiling, and stops working and boils in a covered pot over a slow fire 1h processed
After take out, draining 30min, the melon seeds that must cook that treated；
(5) it will cook that treated that melon seeds carry out baking processing；
It will cook that treated that melon seeds are put into oven, and dry 5h under the conditions of 85 DEG C of degree；Oven temperature is adjusted again to 130
DEG C, it is baked 15min；
It (6) will baking treated melon seeds be cooling, seal up for safekeeping.
Baking treated melon seeds are taken out into melon seeds cooled to room temperature, packaging is sealed up for safekeeping.
The melon seeds results of sensory evaluation of table 5 embodiment 4 and comparative example 1
| Acidity | Benevolence perfume (or spice) degree | Crisp degree | Comprehensive preference degree | |
| Embodiment 4 | 3.8 | 3.8 | 3.2 | 3.7 |
| Comparative example 1 | 3.1 | 3.8 | 3.6 | 3.5 |
Note: every group of data are 10 professional's appraisal result average values.
The difference of embodiment 4 and comparative example 1 is to implement melon seeds and sauerkraut co-fermentation in 4, and sauerkraut is stir-fried.
As can be seen from Table 5, the stir-frying process of the fermentation of melon seeds and sauerkraut makes the acidity of melon seeds be apparently higher than comparative example, but crisp degree compared with
Comparative example is low, because shelled melon seed has adsorbed a large amount of lactic acid and do not entered inside shelled melon seed on surface, leads to melon seeds water in baking process
It is poor that dispersion is lost, and causes shelled melon seed stiff after cooling.
Embodiment 5
A kind of sauerkraut flavor melon seeds, major ingredient and auxiliary material are weighed by following parts by weight:
Water 300kg, melon seeds 50kg, sauerkraut flavor raw material 22kg, edible oil 0.5kg, garlic 3kg, chickens' extract 1kg and edible salt
18kg parts.
The processing method of above-mentioned sauerkraut flavor melon seeds, procedure of processing are as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
Sauerkraut flavor raw material is prepared by following process: by leaf mustard 30kg, capsicum 15kg, 15kg parts of ginger, and lactic acid
Bacterium 0.24kg, edible salt 24kg and clear water 120kg are uniformly mixed, and lactic acid bacteria selects lactobacillus plantarum B110, are sealed by fermentation 30 days；
Melon seeds are the melon seeds Jing Guo following processing: at the 30th day of the fermentation of sauerkraut flavor raw material, melon seeds are added, it is total with sauerkraut
It with fermentation 5h, takes out melon seeds and carries out natural air drying, control melon seeds moisture and by maintaining an equal level before fermentation process；
(2) sauerkraut flavor raw material is stir-fried using vegetable oil；
Sauerkraut flavor raw material is cleaned with clear water, by the leaf mustard fermented, capsicum and ginger be cut into respectively 20mm, 5mm,
Sauerkraut fourth, bubble green pepper fourth and the bubble Jiang Ding of 5mm；Using edible oil stir-frying sauerkraut fourth, bubble green pepper fourth and bubble Jiang Ding, stir-frying oil temperature is 160
DEG C or so, the stir-frying time is 2min, the sauerkraut flavor raw material after being stir-fried；
(3) melon seeds are subjected to immersion treatment together with the sauerkraut flavor raw material after stir-frying；
By the sauerkraut flavor raw material after melon seeds and stir-frying, edible salt, it is added to the water impregnates 5h together；
(4) melon seeds after immersion treatment are subjected to cooking processing；
Heating stepses (3) soaking water is added garlic fourth and chickens' extract, maintains 30min under the conditions of slightly boiled to boiling, and stops working and boils in a covered pot over a slow fire 2h processed
After take out, draining 60min, the melon seeds that must cook that treated；
(5) it will cook that treated that melon seeds carry out baking processing；
It will cook that treated that melon seeds are put into oven, and dry 3h under the conditions of 105 DEG C of degree；Adjust again oven temperature to
155 DEG C, it is baked 5min；
It (6) will baking treated melon seeds be cooling, seal up for safekeeping.
Baking treated melon seeds are taken out into melon seeds cooled to room temperature, packaging is sealed up for safekeeping.
The melon seeds results of sensory evaluation of table 6 embodiment 5 and comparative example 2
| Acidity | Benevolence perfume (or spice) degree | Crisp degree | Comprehensive preference degree | |
| Embodiment 5 | 3.7 | 3.9 | 3.3 | 3.8 |
| Comparative example 2 | 2.8 | 3.6 | 3.8 | 3.4 |
Note: every group of data are 10 professional's appraisal result average values.
The difference of embodiment 5 and comparative example 2 is melon seeds and sauerkraut co-fermentation in embodiment 5, and sauerkraut is turned over
It fries.As can be seen from Table 6, the stir-frying process of the fermentation of melon seeds and sauerkraut makes the acidity of melon seeds be apparently higher than comparative example, but crisp
Degree is low compared with comparative example, because shelled melon seed has adsorbed a large amount of lactic acid and do not entered inside shelled melon seed on surface, leads to melon in baking process
Sub- moisture loss is poor, causes shelled melon seed stiff after cooling.
Embodiment 6
A kind of sauerkraut flavor melon seeds, major ingredient and auxiliary material are weighed by following parts by weight:
Water 300kg, melon seeds 40kg, sauerkraut flavor raw material 25kg, edible oil 1.5kg, garlic 4kg, chickens' extract 2kg and edible salt
22kg parts.
The processing method of above-mentioned sauerkraut flavor melon seeds, procedure of processing are as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
Sauerkraut flavor raw material is prepared by following process: by leaf mustard 45kg, capsicum 30kg, 30kg parts of ginger, and lactic acid
Bacterium 0.15kg, edible salt 18kg and clear water 75kg are uniformly mixed, and lactic acid bacteria selects lactobacillus plantarum B110, are sealed by fermentation 30 days；
(2) sauerkraut flavor raw material is stir-fried using vegetable oil；
Sauerkraut flavor raw material is cleaned with clear water, by the leaf mustard fermented, capsicum and ginger be cut into respectively 15mm, 3mm,
Sauerkraut fourth, bubble green pepper fourth and the bubble Jiang Ding of 3mm；Using edible oil stir-frying sauerkraut fourth, bubble green pepper fourth and bubble Jiang Ding, stir-frying oil temperature is 150
DEG C or so, the stir-frying time is 6min, the sauerkraut flavor raw material after being stir-fried；
(3) melon seeds are subjected to immersion treatment together with the sauerkraut flavor raw material after stir-frying；
By the sauerkraut flavor raw material after melon seeds and stir-frying, edible salt, it is added to the water impregnates 4h together；
(4) melon seeds after immersion treatment are subjected to cooking processing；
Heating stepses (3) soaking water is added garlic fourth and chickens' extract, maintains 25min under the conditions of slightly boiled to boiling, stewing system of stopping working
It is taken out after 1.5h, draining 40min, the melon seeds that must cook that treated；
(5) it will cook that treated that melon seeds carry out baking processing；
It will cook that treated that melon seeds are put into oven, and dry 4h under the conditions of 95 DEG C of degree；Oven temperature is adjusted again to 140
DEG C, it is baked 10min；
It (6) will baking treated melon seeds be cooling, seal up for safekeeping.
Baking treated melon seeds are taken out into melon seeds cooled to room temperature, packaging is sealed up for safekeeping.
The melon seeds results of sensory evaluation of table 7 embodiment 6 and comparative example 3
| Acidity | Benevolence perfume (or spice) degree | Crisp degree | Comprehensive preference degree | |
| Embodiment 6 | 3.4 | 4.0 | 3.1 | 3.6 |
| Comparative example 3 | 2.9 | 3.9 | 3.6 | 3.5 |
Note: every group of data are 10 professional's appraisal result average values.
The difference of embodiment 6 and comparative example 3 is in embodiment 6 that sauerkraut is stir-fried, melon seeds all do not carry out it is any before
Processing.As can be seen from Table 7, the stir-frying process of sauerkraut makes the acidity of melon seeds be apparently higher than comparative example, but crisp degree is compared with comparative example
It is low, because shelled melon seed has adsorbed a large amount of lactic acid and do not entered inside shelled melon seed on surface, lead to melon seeds moisture loss in baking process
Difference causes shelled melon seed stiff after cooling.
Claims (10)
1. a kind of processing method of sauerkraut flavor melon seeds, which is characterized in that procedure of processing is as follows:
(1) major ingredient and auxiliary material are weighed, the major ingredient includes melon seeds and sauerkraut flavor raw material；
(2) sauerkraut flavor raw material is stir-fried using vegetable oil；
(3) melon seeds are subjected to immersion treatment together with the sauerkraut flavor raw material after stir-frying；
(4) melon seeds after immersion treatment are subjected to cooking processing；
(5) it will cook that treated that melon seeds carry out baking processing；
It (6) will baking treated melon seeds be cooling, seal up for safekeeping.
2. a kind of processing method of sauerkraut flavor melon seeds according to claim 1, which is characterized in that described in step (1)
Sauerkraut flavor raw material is prepared by following process: leaf mustard, capsicum, ginger, lactic acid bacteria, edible salt and clear water being mixed equal
It is even, it is sealed by fermentation 30 days.
3. a kind of processing method of sauerkraut flavor melon seeds according to claim 2, which is characterized in that the sauerkraut flavor is former
In the preparation process of material, raw material and its additive amount are as follows: 10 parts -20 parts of leaf mustard, 5 parts -15 parts of capsicum, and 5 parts -15 parts of ginger, cream
0.02 part -0.08 part of sour bacterium, 4 parts -8 parts of edible salt, 10 parts -40 parts of clear water.
4. a kind of processing method of sauerkraut flavor melon seeds according to claim 3, which is characterized in that lactic acid bacteria selects plant
Lactobacillus B110.
5. a kind of processing method of sauerkraut flavor melon seeds according to claim 1, which is characterized in that step weighs in (1)
Melon seeds be by following pretreated melon seeds: by melon seeds at -1 DEG C -- freeze 2h-4h under the conditions of 5 DEG C.
6. a kind of processing method of sauerkraut flavor melon seeds according to claim 4 or 5, which is characterized in that claim in step (1)
The melon seeds taken are the melon seeds by fermentation process, and detailed process is as follows: at the 30th day of the fermentation of sauerkraut flavor raw material, being added and pass through
Pretreatment is no by pretreated melon seeds, and with sauerkraut co-fermentation 2-5h, taking-up melon seeds carry out natural air drying or hot air drying
Dry, obtained melon seeds are saved, are used in the step (3) with by maintaining an equal level before fermentation process by control melon seeds moisture.
7. a kind of processing method of sauerkraut flavor melon seeds according to claim 1, which is characterized in that step (2) it is specific
Process is as follows: sauerkraut flavor raw material is stir-fried using edible oil, stir-frying oil temperature be 120 DEG C -160 DEG C, stir-frying the time be
2min-10min, the sauerkraut flavor raw material after being stir-fried.
8. a kind of processing method of sauerkraut flavor melon seeds according to claim 1, which is characterized in that step (3) it is specific
Process is as follows: by the sauerkraut flavor raw material after melon seeds and stir-frying, edible salt, being added to the water impregnate 3h-5h together.
9. a kind of processing method of sauerkraut flavor melon seeds according to claim 1, which is characterized in that step (4) it is specific
Process is as follows: heating stepses (3) soaking water is added garlic fourth and chickens' extract, maintains 20min-30min under the conditions of slightly boiled, put out to boiling
It is taken out after the stewing 1h-2h processed of fire, draining 30min-60min, the melon seeds that must cook that treated.
10. a kind of sauerkraut flavor melon seeds, which is characterized in that process to obtain according to claim 1-5,7-9 either method, step
(1) in, major ingredient and auxiliary material are weighed by following parts by weight:
3000 parts of water, 300 parts -500 parts of melon seeds, 220 parts -280 parts of sauerkraut flavor raw material, 5 parts -20 parts of edible oil, 30 part -60 of garlic
Part, 10 parts -30 parts and 180 parts -270 parts of edible salt of chickens' extract.
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