CN111011800A

CN111011800A - Processing technology of sunflower pine nuts

Info

Publication number: CN111011800A
Application number: CN201911294757.5A
Authority: CN
Inventors: 舒波
Original assignee: Wuchuan County Changjiaotan Fruit Planting And Marketing Farmers' Professional Cooperative
Current assignee: Wuchuan County Changjiaotan Fruit Planting And Marketing Farmers' Professional Cooperative
Priority date: 2019-12-16
Filing date: 2019-12-16
Publication date: 2020-04-17

Abstract

The scheme discloses a sunflower pine nut processing technology in the technical field of food processing, which comprises the following steps: step one, removing impurities; step two, primary baking: putting the naturally dried pine nuts into a dryer at the temperature of 35-45 ℃ for drying for 30-40 min; step three, cooling and soaking: cooling the pine nuts after the primary baking to 20-25 ℃, and soaking the pine nuts in water at the temperature of 3-5 ℃ for 25-35 min; step four, fumigating: coating five spice powder on the soaked pine nuts, and then putting the pine nuts into a steamer with the temperature of 90-100 ℃ for fumigation for 30-35 min; step five, refrigerating; step six, secondary baking; seventhly, frying: and (3) coating five spice powder on the sunflower seeds and the pine seeds subjected to secondary baking, uniformly mixing, and stir-frying in a frying pan at the temperature of 65-80 ℃ for 40-50 min. The pine nut shell prepared by the scheme is crisp and is convenient to take.

Description

Processing technology of sunflower pine nuts

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a processing technology of sunflower pine nuts.

Background

With the continuous improvement of the living standard of people, the green and healthy diet becomes the general pursuit of the masses. Pine nut contains a large amount of unsaturated fatty acid, and can be used for strengthening body constitution, especially for senile asthenia, lumbago, constipation, vertigo, and infantile growth and development retardation. Can be used for treating dry cough, hematemesis, and constipation. Most of the prior pine nuts are directly processed into spiced pine nuts which are fried by spiced powder, wherein the spiced powder is prepared by grinding more than five spices into powder and mixing the powder together, and is usually used for coating chicken and duck meat before frying or mixing with fine salt to prepare a sticky material. Is widely used for the spicy dish of oriental cuisine, and is particularly suitable for baking or quickly frying meat, stewing, brightening, steaming and boiling the dish for seasoning. The name comes from the balance of Chinese culture on the requirements of five tastes of sour, sweet, bitter, spicy and salty. The five-spice powder has different flavors and names due to different ingredients, such as spicy powder, fresh spicy powder and the like, and is an indispensable seasoning for family cooking and table serving. However, in the processing process of the pine nuts, the shells of the fried pine nuts are very hard, so that the pine nuts are very inconvenient to break the shells and take food when being eaten.

Disclosure of Invention

The invention aims to provide a processing technology of sunflower pine nuts, and aims to solve the problems that the shells of the pine nuts obtained by frying in the prior art are hard and inconvenient to break.

In order to solve the technical problems, the invention provides the following technical scheme: a processing technology of sunflower pine nuts comprises the following steps:

step one, impurity removal: soaking pine nuts in salt water with the concentration of 6-8% for 20-30 min, removing impurities from the pine nuts after soaking, naturally drying the pine nuts in the air, and screening the sunflower seeds to remove the impurities;

step two, primary baking: putting the naturally dried pine nuts into a dryer at the temperature of 35-45 ℃ for drying for 30-40 min;

step three, cooling and soaking: cooling the pine nuts after the primary baking to 20-25 ℃, and soaking the pine nuts in water at the temperature of 3-5 ℃ for 25-35 min;

step four, fumigating: coating five spice powder on the soaked pine nuts, and then putting the pine nuts into a steamer with the temperature of 90-100 ℃ for fumigation for 30-35 min;

step five, refrigerating treatment: putting the steamed pine nuts into a refrigerating chamber at the temperature of 0-5 ℃ for refrigerating for 25-30 min;

step six, secondary baking: putting the refrigerated pine nuts into a dryer at the temperature of 35-45 ℃ for baking for 35-45 min;

seventhly, frying: and (3) coating five spice powder on the sunflower seeds and the pine seeds subjected to secondary baking, uniformly mixing, and stir-frying in a frying pan at the temperature of 65-80 ℃ for 40-50 min.

The invention has the beneficial effects that:

firstly, the impurities in the pine nuts and the sunflower seeds are removed, the empty shells and some impurities in the pine nuts and the sunflower seeds can be removed by adopting the mode, the pine nuts are soaked in the saline water because the lignin and the cellulose content of the pine nut shells are high, the pine nut shells can firstly absorb a part of water in the soaking process and can form a layer of water film on the surface, the natural air drying mode can be adopted to remove the water on the surface of the pine nuts, so that the base layer fiber of the pine nut shells can be dehydrated and become crisp, the pine nuts can be uniformly dehydrated at a stable temperature in the primary baking process, the pine nut shells can be expanded more uniformly at a constant temperature, the fiber on the pine nut shells is stretched and become crisp due to heating, then the pine nut shells are soaked in cold water because the fiber is stretched due to heat in the primary baking process, the fiber joint of the pine nut shells can be broken, and the pine nuts dehydrated by heat can absorb water to expand so as to intensify the breaking of the pine nut shell fibers, the soaked pine nut shells can be split, and the pine nut shells can be fumigated at high temperature, so that molecules in the five-spice powder can enter the pine nut shells, the pine nut kernels are tasty, simultaneously, the high-temperature damp-heat steam with stronger damp-heat penetrating power leads the fiber contracted by the pine nut shells to be elongated again, leads the fiber joint of the pine nut shells to be further loosened, and carries out secondary baking after refrigeration treatment, the main purpose is to make the pine nut shell more crisp and the pine nut shell can be cracked, and the secondary baking can avoid the molding of the pine nut caused by the over-high moisture, and finally, in the frying process, the sunflower seeds and the pine seeds are evenly coated with the five spice powder and then fried, so that the sunflower seeds and the pine seeds are more tasty. Through the processing technology in the scheme, the prepared sunflower pine nuts not only have crisp shells, but also are convenient to eat.

Further, the concentration of the salt water in the first step is 7%.

Further, the moisture content of the baked pine nuts in the sixth step is 3-4%.

Detailed Description

The following is further detailed by the specific embodiments:

example 1:

a processing technology of sunflower pine nuts comprises the following steps:

step one, impurity removal: soaking pine nuts in 6% salt solution for 20min, removing impurities from the pine nuts, naturally drying the pine nuts in the air, and screening the sunflower seeds to remove impurities;

step two, primary baking: drying naturally air dried pine nuts in a dryer at 35 deg.C for 30 min;

step three, cooling and soaking: cooling the pine nuts after the primary baking to 20 ℃, and soaking the pine nuts in water at the temperature of 3-5 ℃ for 25 min;

step four, fumigating: smearing five spice powder on soaked pine nut, and fumigating pine nut in a steamer at 90 deg.C for 30 min;

step five, refrigerating treatment: putting the fumigated pine nuts into a refrigerating chamber at 0 deg.C, and refrigerating for 25 min;

step six, secondary baking: baking the refrigerated pine nuts in a dryer at 35 ℃ for 35 min;

seventhly, frying: coating five spice powder on sunflower seeds and pine seeds after secondary baking, uniformly mixing, and stir-frying in a frying pan at 65 deg.C for 40 min.

Example 2:

a processing technology of sunflower pine nuts comprises the following steps:

step one, impurity removal: soaking pine nuts in 7% salt solution for 25min, removing impurities from the pine nuts, naturally drying the pine nuts in the air, and screening the sunflower seeds to remove impurities;

step two, primary baking: drying naturally air dried pine nuts in a dryer at 40 deg.C for 35 min;

step three, cooling and soaking: cooling the primarily baked pine nuts to 22 ℃, and soaking the pine nuts in water at the temperature of 4 ℃ for 30 min;

step four, fumigating: smearing five spice powder on soaked pine nut, and fumigating pine nut in a steamer at 95 deg.C for 32 min;

step five, refrigerating treatment: putting the fumigated pine nuts into a refrigerating chamber at 3 deg.C, and refrigerating for 28 min;

step six, secondary baking: baking the refrigerated pine nuts in a dryer at 40 deg.C for 40 min;

seventhly, frying: coating five spice powder on sunflower seeds and pine seeds after secondary baking, mixing well, and stir-frying in a frying pan at 75 deg.C for 45 min.

Example 3:

a processing technology of sunflower pine nuts comprises the following steps:

step one, impurity removal: soaking pine nuts in 8% salt solution for 30min, removing impurities from the pine nuts, naturally drying the pine nuts in the air, and screening the sunflower seeds to remove impurities;

step two, primary baking: drying naturally air dried pine nuts in a dryer at 45 deg.C for 40 min;

step three, cooling and soaking: cooling the primarily baked pine nuts to 25 ℃, and soaking the pine nuts in water at the temperature of 5 ℃ for 35 min;

step four, fumigating: smearing five spice powder on soaked pine nut, and fumigating pine nut in a steamer at 100 deg.C for 35 min;

step five, refrigerating treatment: putting the fumigated pine nuts into a refrigerating chamber at 5 ℃ for refrigerating for 30 min;

step six, secondary baking: baking the refrigerated pine nuts in a dryer at 45 ℃ for 45 min;

seventhly, frying: coating five spice powder on sunflower seeds and pine seeds after secondary baking, mixing well, and stir-frying in a frying pan at 80 deg.C for 50 min.

Claims

1. A processing technology of sunflower pine nuts is characterized in that: the method comprises the following steps:

2. The process for processing sunflower pine nuts according to claim 1, characterized in that: the concentration of the salt water in the first step is 7%.

3. The process for processing sunflower pine nuts according to claim 2, characterized in that: and the moisture content of the baked pine nuts in the sixth step is 3-4%.