CN110419707A - A kind of sea salt taste sunflower seed and its processing method - Google Patents
A kind of sea salt taste sunflower seed and its processing method Download PDFInfo
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- CN110419707A CN110419707A CN201910849061.8A CN201910849061A CN110419707A CN 110419707 A CN110419707 A CN 110419707A CN 201910849061 A CN201910849061 A CN 201910849061A CN 110419707 A CN110419707 A CN 110419707A
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- sea salt
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 title claims abstract description 100
- 239000011780 sodium chloride Substances 0.000 title claims abstract description 100
- 235000020238 sunflower seed Nutrition 0.000 title claims abstract description 85
- 238000003672 processing method Methods 0.000 title abstract description 6
- 241000353135 Psenopsis anomala Species 0.000 claims abstract description 49
- 229920002472 Starch Polymers 0.000 claims abstract description 40
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- 239000008107 starch Substances 0.000 claims abstract description 40
- 150000001875 compounds Chemical class 0.000 claims abstract description 10
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- 239000000796 flavoring agent Substances 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 239000008187 granular material Substances 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 4
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- 229910052791 calcium Inorganic materials 0.000 description 4
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- 239000004568 cement Substances 0.000 description 2
- 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 2
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- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
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- 244000060011 Cocos nucifera Species 0.000 description 1
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- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 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
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
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- 229910052802 copper Inorganic materials 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
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- 206010022437 insomnia Diseases 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
- 239000011785 micronutrient Substances 0.000 description 1
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- 230000036651 mood Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
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- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
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Classifications
-
- 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
- A23B9/08—Drying; Subsequent reconstitution
-
- 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
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of sea salt taste sunflower seed and its processing methods, belong to food processing field.The component of the application sea salt taste sunflower seed includes cooked sunflower seeds, the starch granules for being adhered to sunflower seed surface and the sea salt for being added and being added in stages respectively respectively as taste compound and decentralized medium in two stages；In conjunction with the special outer shape of sunflower seeds, as distinctive bar shaped lines, the protrusion of even bar shaped and head are sharp, tail is flat, convexity shape, it is very suitable for the adherency of starch granules, and it is excessive in order to avoid adhering to, while the sea salt particle of addition assigns melon seeds sea salt flavour, it acts synergistically with starch granules, figuration and the dispersion of melon seeds is taken into account, to solve the technical issues of the application.
Description
Technical field
The invention belongs to food processing fields, more specifically to a kind of sea salt taste sunflower seed and its processing method.
Background technique
Sunflower seeds is rich in protein, multivitamin, minerals and unsaturated fatty acid, and cholesterol-free.According to point
Analysis, fatty content are better than animal tallow and plant quasi-grease, and unsaturated fatty acid Linoleic acid accounts for 55%, help to reduce people
The blood cholesterol levels of body are beneficial to protect cardiovascular health；The protein content of polly seed nucleole be 30%, can with soybean,
Egg, milk are compared；The minerals such as phosphorus abundant, calcium, iron, potassium, magnesium make sunflower seeds have the function of preventing the diseases such as anaemia；Together
When also contain the vitamins such as VE, VB5, to stable mood, prevent cell ageing, prevention adult disease is all beneficial, it also has
The effect treated insomnia, enhance memory.
Currently, shortening flavor sunflower seeds product on the market, using spiced melon seeds as representative, tasty mode is mainly to cook
Based on tasty, and product appearance form is not made larger innovation and is changed, and sunflower seeds is maintained as.
Sea salt is more healthy because of more microelements are contained than fine salt, such as rich in calcium, magnesium, potassium, copper, iron etc.
Ingredient is widely added in food in recent years, and pure and fresh, healthy, sunlight flavor is well received by consumers, but in melon
It is rarely found in subclass product.
Through retrieving, Chinese patent application publication No.: CN108967985A, date of publication: the disclosure of the invention of 2018.12.11
A kind of preparation method of coconut juice sea salt taste sunflower seed, is related to field of food.The invention is raw materials used are as follows: salt, brown granulated sugar, white sand
Sugar, honey element, saccharin sodium, Sucralose, acesulfame potassium, melon seeds, essence and spice, the spice are ground by gas shock
Equipment is ground；Preparation method is the following steps are included: S1. melon seeds are chosen；S2. it cooks tasty；S3. essence renders palatable；S4. it dries
It is roasting；S5. it mixes；S6. it is packed and stored.Preparation method is simple for invention use, is suitable for industrialized production；Due to using coconut palm
Juice sea salt taste essence, not only former fragrance is abundant for the melon seeds produced, and also has a coconut juice sea salt taste, meets consumer demand；It is used
Technology is ground in gas shock, is easy melon seeds tasty, while reducing the use of spice, avoids the formation of material residue, but omit
It is impure due to assigning sea salt fragrance using sea salt taste essence while scaling-off process, and essence does not also have
Micronutrient element abundant in sea salt.
Summary of the invention
1, it to solve the problems, such as
Dull and aiming at the problem that without pure sea salt flavor existing sunflower seeds appearance, it is fragrant that the present invention provides a kind of sea salt taste
Melon seeds and its processing method.By selected sea salt and cooked sunflower seeds, using starch solution as adhering medium, sea salt is as master
It wants taste compound, while sea salt is as decentralized medium, also has the function of preventing adhesion between melon seeds, to obtain pure flavor
Sea salt taste sunflower seed.
2, technical solution
To solve the above problems, the present invention adopts the following technical scheme that.
A kind of sea salt taste sunflower seed, component include cooked sunflower seeds, as adhering medium starch solution and be divided to two
Stage is added, and in the first stage as taste compound and in the sea that second stage is added as taste compound and decentralized medium
Salt；In conjunction with the special outer shape of sunflower seeds, such as distinctive bar shaped lines, the protrusion of even bar shaped and head are sharp, tail is flat, convexity
Shape, be very suitable for the adherency of starch granules, and in order to avoid adhering to excessively, it is special that the sea salt particle of addition assigns melon seeds sea salt
While different flavor, acts synergistically with starch granules, figuration and the dispersion of sunflower seeds are taken into account, to solve the technology of the application
Problem.
A kind of preparation method of sea salt taste sunflower seed, step are as follows:
Step 1: tanning: being put into illiciumverum, fennel seeds, cloves, dried orange peel, chrysanthemum and sea salt in proportion and boiled, expect water cooling
But clear water is mended afterwards to fixed proportion, and feed liquid A is made；
Step 2: adherency: cooked sunflower seeds being transferred to and mix salt pan, starch and feed liquid A is weighed in proportion, spreads after mixing evenly
Enter in the cooked sunflower seeds mixed in salt pan and be stirred one, when all sunflower seed surfaces are uniformly stained with feed liquid, in proportion plus
Enter sea salt and be stirred two, continuation takes the dish out of the pot after mixing evenly；
Step 3: dry: the semi-finished product after step 2 is taken the dish out of the pot, which are transferred on heated-air drying line, is dried rear finished product.
Sea salt is added in two stages in step 1 and step 2, flavor developing effect from the first stage, and second stage plays flavor
With the effect of decentralized medium, sea salt taste sunflower seed obtained has taken into account the flavor and dispersion of melon seeds, makees moreover, cooperateing with starch
With also acting as the effect of figuration.
Further preparation method, in the feed liquid A of the step 1, the weight ratio of each component are as follows: octagonal: fennel seeds: fourth
Fragrant: dried orange peel: chrysanthemum: sea salt and clear water quality ratio are (3~8): (2~5): (5~8): (8~12): (5~8): (50~150):
1000, the sea salt in the step can be made with the collaboration of other spices, such as illiciumverum, fennel seeds, cloves, dried orange peel, chrysanthemum etc.
Under, assign melon seeds special flavor, what proportion took into account the fragrant degree of tax is suitable for avoiding assigning fragrant excessive and kicking the beam and cause discomfort
Mouthfeel；In the step 3, the cooked sunflower seeds, starch, feed liquid A and sea salt weight ratio be 250:(5~12): (30
~80): (10~30), while the component and proportion of the step have taken into account melon seeds figuration, additionally it is possible to avoid its excessive adhesion.
Further preparation method, tanning total time is 60~190min in the step 1, to make flavor development material sufficient
Taste out；
In the step 2, mixing salt pan frequency is 35~50Hz, adjusts stirring amplitude as needed；It is described to stir one and stir
The time for mixing two is 90s~180s, and mixing time can be adjusted as needed twice, might not the time it is identical.
Further preparation method, the drying process of step 3 are to be dried on two section heated-air drying lines, first
Section is dry to be used: it is 105~135 DEG C of temperature, 10~30min of time, dry by short time high temperature, make starch rapid gelatinisation, salt
Grain cements, and forms pale appearance；Second section is dry to be used: 65~85 DEG C of temperature, 60~120min of time, low temperature when passing through long
It is dry, moisture extra in melon seeds is taken away, crisp mouthfeel is formed, and prevents redrying partially old to product bring, outer
The problems such as seeing jaundice.
At the dry link of further preparation method, the first segment of step 3 and the second section, setting climbing is climbed total time
It for 5~8min, is stirred when making melon seeds by this section and falls, disperses, further decrease melon seeds adhesion agglomeration in the drying process
Problem.
Further preparation method, further includes:
Step 4: selected: the semi-finished product after dry are sent into refiner, are shaken by airflow function and sieve, by adhesion knot
The semi-finished product of block and the sea salt particle fallen screen out, and guarantee that finished product appearance is dry and comfortable, not dirty hand；Step 5: including: selected rear cooling
It is packed after to 30 DEG C or less.
Further preparation method in step 2, when all sunflower seed surfaces are uniformly stained with feed liquid, is added in proportion
Essence or toppings, such as cheese's toppings, the quality of the cooked sunflower seeds, starch, feed liquid A, sea salt, essence or toppings
Than for 2500:50:800:300:(3~10), salt melon seeds taste level more abundant is wrapped up in imparting, such as the cheese's seasoning added
Powder also has a degree of effect of supplemented calcium while increasing Western-style taste milk.
3, beneficial effect
Compared with the prior art, the invention has the benefit that
(1) popular sea salt flavor is grafted onto sunflower seeds product by sea salt taste sunflower seed of the invention, sea salt it is salty
Perfume (or spice), the benevolence in conjunction with cooked sunflower seeds is fragrant, and product special flavour obtained is tempting, and sea salt is evengranular is distributed in melon seed cases surface,
It is aided with the pale color of starch imparting, two-phase is shone, and appearance is unique, economic value with higher；
(2) sea salt taste sunflower seed of the invention is wrapped up in melon seed cases surface outside, is passed through using starch solution as adhesive
Control drying temperature and time to control the gelatinization degree of starch can cement sea salt particle, while it is pale to assign finished product
Appearance；
(3) sea salt taste sunflower seed of the invention is assigning melon seeds using sea salt as main taste compound and decentralized medium
While sea salt is salty fragrant, the problem of capable of effectivelying prevent wrapping up in salt melon seeds connecting block easy to stick, makes to wrap up in salt melon seeds quality more stable；
(4) sea salt taste sunflower seed of the invention is wrapped up in using starch solution is first outer, then the technique being gelatinized, and reduces feed liquid
Viscosity, dramatically reduces the operation difficulty for wrapping up in salt process, provides possibility to accomplish scale production；
(5) sea salt taste sunflower seed of the invention, is dried using two-part seasoning, and first segment is dry to be used:
It is 105~135 DEG C of temperature, 10~30min of time, dry by short time high temperature, make starch rapid gelatinisation, salt grain is cemented, and shape
At pale appearance；Second section is dry to be used: 65~85 DEG C of temperature, 60~120min of time, by it is long when low temperature drying, melon seeds
In extra moisture take away, form crisp mouthfeel, and prevent redrying, appearance jaundice partially old to product bring etc. and ask
Topic；
(6) preparation method of sea salt taste sunflower seed of the invention, while in the first segment of two-part seasoning and the second section
At dry link, setting climbing is stirred when making melon seeds by this section and is fallen, further decreases melon seeds adhesion knot in the drying process
The problem of block；
(7) preparation method of sea salt taste sunflower seed of the invention, is arranged selected process, by the airflow function of refiner and
Sieve concussion screens out the impurity such as the melon seeds of adhesion agglomeration and the sea salt particle, the skin ash that fall, guarantees that finished product appearance is dry and comfortable, no
Dirty hand；
(8) present invention can also take in feed liquid or sea salt, add the modes such as essence or toppings, on salty fragrant taste basis
On, salt melon seeds taste level more abundant is wrapped up in imparting；
(9) not only processing method of the invention is reasonable, practical but also easy to operate, effect is good, conducive to being widely popularized.
Specific embodiment
The present invention is further described below combined with specific embodiments below.
Embodiment 1
The sea salt taste sunflower seed of the present embodiment, component includes cooked sunflower seeds, further includes being adhered to sunflower seed surface
Starch granules and sea salt, starch granules are added in the form of the starch solution as adhering medium；Wherein sea salt is in two stages
Be added, the first stage as taste compound, in second stage as taste compound and decentralized medium；The sea salt taste of the present embodiment is fragrant
Melon seeds, in conjunction with the special outer shape of sunflower seeds, as distinctive bar shaped lines, the protrusion of even bar shaped and head point, tail it is flat, in
Convex shape is very suitable for the adherency of starch granules, and in order to avoid adhering to excessively, the sea salt particle of addition assigns melon seeds sea salt
While flavour, acts synergistically with starch granules, taken into account figuration and the dispersion of melon seeds.
The preparation method of the sea salt taste sunflower seed of the present embodiment, step are as follows:
Step 1: tanning: by weight 3:5:8:12:5:50:1000 ratio sequence, be sequentially placed into illiciumverum, fennel seeds,
Cloves, dried orange peel, chrysanthemum, sea salt and clear water, carry out tanning 60min after clear water is boiled, clear water is mended after material water is cooling to fixed proportion,
Feed liquid A is made；
Step 2: adherency: salt pan unlatching will be mixed, frequency is adjusted to 35Hz, cooked sunflower seeds are transferred to and mix salt pan, by weight
50:1:6:2 ratio weighs cooked sunflower seeds, starch, feed liquid A and sea salt, is first sprinkled into and mixes salt starch and feed liquid A after mixing evenly
It is stirred one in cooked sunflower seeds in pot, stirs 180s, when all sunflower seed surfaces are uniformly stained with feed liquid, in proportion
The sea salt being added after weighing is stirred two, continues stirring 90s and takes the dish out of the pot when salt grain is uniformly sticked to melon seed cases surface；
Step 3: dry: the semi-finished product after step 2 is taken the dish out of the pot, which are transferred on heated-air drying line, is dried rear finished product.
Sea salt is added in step 1 and step 2 in two stages respectively, and the first stage plays the role of flavor, second-order
Section plays the role of taste compound and decentralized medium, and sea salt taste sunflower seed obtained has taken into account the flavor and dispersion of melon seeds, moreover,
It acts synergistically with starch, also acts as the effect of figuration.
Embodiment 2
Sea salt taste sunflower seed of the present embodiment and preparation method thereof, step are as follows:
Step 1: tanning: by weight 8:2:5:8:8:150:1000 ratio sequence, be sequentially placed into illiciumverum, fennel seeds,
Cloves, dried orange peel, chrysanthemum, sea salt and clear water boil 190min after clear water is boiled, allow spice adequately to go out taste, after material water is cooling
Clear water is mended to fixed proportion, feed liquid A is made；
Step 2: adherency: salt pan unlatching will be mixed, frequency is adjusted to 50Hz, cooked sunflower seeds are transferred to and mix salt pan, by weight
250:12:80:30 ratio weighs cooked sunflower seeds, starch, feed liquid A and sea salt, is first sprinkled into starch and feed liquid A after mixing evenly
It mixes and is stirred one in the cooked sunflower seeds in salt pan, stirring 150s is pressed when all sunflower seed surfaces are uniformly stained with feed liquid
The sea salt that ratio is added after weighing is stirred two, continues to stir 180s, when salt grain is uniformly sticked to melon seed cases surface, out
Pot；
Step 3: dry: the semi-finished product after step 2 is taken the dish out of the pot, which are transferred on heated-air drying line, is dried rear finished product.
Sea salt is added in step 1 and step 2 in two stages respectively, and the first stage plays the role of flavor, second-order
Section plays the role of decentralized medium, and sea salt taste sunflower seed obtained has taken into account the flavor and dispersion of melon seeds, moreover, cooperateing with starch
Effect, also acts as the effect of figuration.
Embodiment 3
Sea salt taste sunflower seed of the present embodiment and preparation method thereof, step are as follows:
Step 1: tanning: by weight the ratio sequence of 6:3:6:10:7:100:1000, being sequentially placed into octagonal, fennel fruit
Perfume, cloves, dried orange peel, chrysanthemum, sea salt and clear water boil 130min after clear water is boiled, and spice is allowed adequately to go out taste, and material water is cooling
Clear water is mended afterwards to fixed proportion, and feed liquid A is made；
Step 2: adherency: salt pan unlatching will be mixed, frequency is adjusted to 40Hz, cooked sunflower seeds are transferred to and mix salt pan, by weight
250:8:70:20 ratio weighs cooked sunflower seeds, starch, feed liquid A and sea salt, is first sprinkled into starch and feed liquid A after mixing evenly
It mixes and is stirred one in the cooked sunflower seeds in salt pan, stirring 90s is pressed when all sunflower seed surfaces are uniformly stained with feed liquid
The sea salt that ratio is added after weighing is stirred two, continues to stir 130s, when salt grain is uniformly sticked to melon seed cases surface, out
Pot；
Step 3: dry: the semi-finished product after step 2 is taken the dish out of the pot are transferred on heated-air drying line and are dried, and drying process is
It is dried on two section heated-air drying lines, first segment is dry to be used: 105 DEG C of temperature, time 30min passes through short time high temperature
It is dry, make starch rapid gelatinisation, salt grain is cemented, and forms pale appearance；Second section is dry to be used: 65 DEG C of temperature, the time
120min, by it is long when low temperature drying, moisture extra in melon seeds is taken away, forms crisp mouthfeel, and prevent redrying
The problems such as partially old, appearance is turned to be yellow to product bring.
Embodiment 4
Sea salt taste sunflower seed of the present embodiment and preparation method thereof, step are as follows:
Step 1: tanning: by weight the ratio sequence of 6:3:6:10:7:100:1000, being sequentially placed into octagonal, fennel fruit
Perfume, cloves, dried orange peel, chrysanthemum, sea salt and clear water carry out tanning 150min after clear water is boiled, and spice is allowed adequately to go out taste, expect water
Clear water is mended after cooling to fixed proportion, and feed liquid A is made；
Step 2: adherency: salt pan unlatching will be mixed, frequency is adjusted to 40Hz, cooked sunflower seeds are transferred to and mix salt pan, by weight
250:8:70:20 ratio weighs cooked sunflower seeds, starch, feed liquid A and sea salt, is first sprinkled into starch and feed liquid A after mixing evenly
It mixes and is stirred one in the cooked sunflower seeds in salt pan, stirring 90s is pressed when all sunflower seed surfaces are uniformly stained with feed liquid
The sea salt that ratio is added after weighing is stirred two, continues to stir 130s, when salt grain is uniformly sticked to melon seed cases surface, out
Pot；
Step 3: dry: the semi-finished product after step 2 is taken the dish out of the pot are transferred on heated-air drying line and are dried, and drying process is
It is dried on two section heated-air drying lines, first segment is dry to be used: 135 DEG C of temperature, time 10min passes through short time high temperature
It is dry, make starch rapid gelatinisation, salt grain is cemented, and forms pale appearance；Second section is dry to be used: 85 DEG C of temperature, the time
60min, by it is long when low temperature drying, moisture extra in melon seeds is taken away, crisp mouthfeel is formed, and prevent redrying to
The problems such as product bring is partially old, appearance is turned to be yellow.
Embodiment 5
A kind of sea salt taste sunflower seed of the present embodiment and preparation method thereof, basic step are different and improvement with embodiment 4
It is at: the first segment of step 2 and the dry link of the second section, setting climbing, climbing total time is 5min, passes through melon seeds
Stirred at this section and fall, disperse, further decrease melon seeds in the drying process adhesion agglomerate the problem of.Moreover, also increasing following
Step:
Step 4: selected: the semi-finished product after dry are sent into refiner, are shaken by airflow function and sieve, by adhesion knot
The semi-finished product of block and the sea salt particle fallen screen out, and guarantee that finished product appearance is dry and comfortable, not dirty hand；
Step 5: include: it is selected after be cooled to 30 DEG C or less after packed.
Embodiment 6
A kind of preparation method of the sea salt taste sunflower seed of the present embodiment, comprising the following steps:
(1) it is put into illiciumverum, fennel seeds, cloves, dried orange peel, chrysanthemum, sea salt and clear water in proportion, is endured after clear water is boiled
System, tanning total time are 90min, pull spice residue after tanning out, and material water is mended clear water to fixed proportion, is made after cooling
Feed liquid A, it is spare.Illiciumverum, fennel seeds, cloves, dried orange peel, chrysanthemum, sea salt and clear water quality ratio are 8:2:5:8:8 in the feed liquid A:
150:1000.
(2) salt pan unlatching will be mixed, frequency is adjusted to 35~50Hz, and the former sunflower seed investment of above-mentioned frying is mixed in salt pan, is pressed
Ratio weighs starch and feed liquid A, is sprinkled into melon seeds after mixing evenly, stirs 90s, is uniformly stained with material to all melon seed cases surfaces
When liquid, it is proportionally added into sea salt, cheese's toppings, continues to stir 180s, when salt grain is uniformly sticked to melon seed cases surface, out
Pot.The melon seeds, starch, feed liquid A, sea salt, cheese's toppings mass ratio be 2500:50:800:300:10.
(3) it by the above-mentioned melon seeds being stirred, is put on two section heated-air drying lines and is dried, first segment drying is adopted
With: 105 DEG C of temperature, time 30min；Second section is dry to be used: 85 DEG C of temperature, time 60min, while in first segment and the second section
At dry link, setting climbing is stirred when making melon seeds by this section and falls, disperses, and climbing total time is 8min.
(4) above-mentioned sunflower seeds is sent into refiner, is shaken by airflow function and sieve, by the melon seeds of adhesion agglomeration and fallen
The sea salt particle fallen screens out.
(5) it is cooled to room temperature after selected, i.e., is packed after 30 DEG C or less.
In the present embodiment, essence can be used in cheese's toppings or other toppings replace, for example catsup, pineapple are fragrant
Essence etc., mass ratio proportion are as follows: toppings are 2500:(3~10).
Sea salt taste sunflower seed made from the present embodiment imparts and wraps up in salt melon seeds taste level more abundant, increases Western-style
While taste milk, also there is a degree of effect of supplemented calcium.
Embodiment 7
By sea salt taste sunflower seed separately sampled 1 to 6 made from the present embodiment 1 to 6, compared by following table one:
Table one:
It being apparent from through comparing above, the sample of embodiment 1 to 6 all solves the technical issues of the application substantially, and
And sample 5 to 6 also solves the technical issues of dirty hand.
Example of the present invention is only that preferred embodiments of the present invention will be described, not to present inventive concept and
Range is defined, and under the premise of not departing from design philosophy of the present invention, this field engineers and technicians are to technology of the invention
The various changes and improvements that scheme is made should all fall into protection scope of the present invention.
Claims (8)
1. a kind of sea salt taste sunflower seed, which is characterized in that its component includes cooked sunflower seeds, the starch for being adhered to sunflower seed surface
It particle and is added in two stages, and in the first stage for taste compound and in second stage as taste compound and dispersion Jie
The sea salt that matter is added.
2. a kind of preparation method of sea salt taste sunflower seed described in claim 1, which is characterized in that step are as follows:
Step 1: tanning: being put into illiciumverum, fennel seeds, cloves, dried orange peel, chrysanthemum and sea salt in proportion and boiled, after material water is cooling
Clear water is mended to fixed proportion, feed liquid A is made；
Step 2: adherency: cooked sunflower seeds being transferred to and mix salt pan, starch and feed liquid A is weighed in proportion, is sprinkled into mixes after mixing evenly
It is stirred one in cooked sunflower seeds in salt pan, when all sunflower seed surfaces are uniformly stained with feed liquid, is proportionally added into sea
Salt is stirred two, and continuation takes the dish out of the pot after mixing evenly；
Step 3: dry: the semi-finished product after step 2 is taken the dish out of the pot are transferred on heated-air drying line and finished product are dried.
3. the preparation method of sea salt taste sunflower seed according to claim 2, which is characterized in that
In the feed liquid A of the step 1, the weight ratio of each component are as follows: octagonal: fennel seeds: cloves: dried orange peel: chrysanthemum: sea salt and clear
Water quality ratio is (3~8): (2~5): (5~8): (8~12): (5~8): (50~150): 1000；
In the step 2, the cooked sunflower seeds, starch, feed liquid A and sea salt weight ratio be 250:(5~12): (30~
80): (10~30).
4. the preparation method of sea salt taste sunflower seed according to claim 2, which is characterized in that
It is 60~190min that total time is boiled in the step 1；
In the step 2, mixing salt pan frequency is 35~50Hz；The time of the stirring one and stirring two is 90s~180s.
5. according to the preparation method of any sea salt taste sunflower seed of claim 2 to 4, which is characterized in that the step 3
Drying process is to be dried on two section heated-air drying lines, and first segment is dry to be used: 105~135 DEG C of temperature, the time 10~
30min；Second section is dry to be used: 65~85 DEG C of temperature, 60~120min of time.
6. the preparation method of sea salt taste sunflower seed according to claim 5, which is characterized in that the first segment of the step 3 and
At the dry link of second section, setting climbing is stirred when making melon seeds by this section and falls, disperses, and climbing total time is 5~8min.
7. the preparation method of sea salt taste sunflower seed according to claim 5, which is characterized in that further include:
Step 4: selected: the semi-finished product after dry are sent into refiner, are shaken by airflow function and sieve, by adhesion agglomeration
Semi-finished product and the sea salt particle fallen screen out；
Step 5: include: it is selected after be cooled to 30 DEG C or less after packed.
8. the preparation method of sea salt taste sunflower seed according to claim 5, which is characterized in that in the step 2, to all
When sunflower seed surface is uniformly stained with feed liquid, add essence or toppings in proportion, the cooked sunflower seeds, starch, feed liquid A,
The mass ratio of sea salt, essence or toppings is 2500:50:800:300:(3~10).
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450407A (en) * | 2020-10-23 | 2021-03-09 | 浙江大好大食品有限公司 | Method for making melon seeds with sea salt taste |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112860A (en) * | 2017-12-19 | 2018-06-05 | 三只松鼠股份有限公司 | A kind of sea salt nut and its processing method |
| CN109645422A (en) * | 2019-01-31 | 2019-04-19 | 洽洽食品股份有限公司 | A kind of tomato flavor melon seeds and its processing method |
| CN109998074A (en) * | 2019-05-22 | 2019-07-12 | 内蒙古天维农食品科技有限公司 | A kind of sea salt caramel melon seeds and preparation method thereof made using natural sweetener |
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2019
- 2019-09-09 CN CN201910849061.8A patent/CN110419707A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112860A (en) * | 2017-12-19 | 2018-06-05 | 三只松鼠股份有限公司 | A kind of sea salt nut and its processing method |
| CN109645422A (en) * | 2019-01-31 | 2019-04-19 | 洽洽食品股份有限公司 | A kind of tomato flavor melon seeds and its processing method |
| CN109998074A (en) * | 2019-05-22 | 2019-07-12 | 内蒙古天维农食品科技有限公司 | A kind of sea salt caramel melon seeds and preparation method thereof made using natural sweetener |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450407A (en) * | 2020-10-23 | 2021-03-09 | 浙江大好大食品有限公司 | Method for making melon seeds with sea salt taste |
| CN112450407B (en) * | 2020-10-23 | 2023-06-13 | 浙江大好大食品有限公司 | Sea salt flavored melon seed production method |
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