CN112772890A - Preparation process of fresh and crisp melon seeds and prepared melon seeds - Google Patents
Preparation process of fresh and crisp melon seeds and prepared melon seeds Download PDFInfo
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- 241000353135 Psenopsis anomala Species 0.000 title claims abstract description 181
- 238000002360 preparation method Methods 0.000 title claims abstract description 44
- 235000014347 soups Nutrition 0.000 claims abstract description 43
- 239000000463 material Substances 0.000 claims abstract description 31
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 238000004806 packaging method and process Methods 0.000 claims abstract description 20
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 15
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 12
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 11
- 240000007232 Illicium verum Species 0.000 claims abstract description 11
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 240000004760 Pimpinella anisum Species 0.000 claims abstract 3
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 23
- 239000008158 vegetable oil Substances 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 238000007664 blowing Methods 0.000 claims description 12
- 239000003651 drinking water Substances 0.000 claims description 12
- 235000020188 drinking water Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 7
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- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- 241000159443 Myrcia Species 0.000 abstract description 3
- 208000007117 Oral Ulcer Diseases 0.000 abstract description 3
- 208000002399 aphthous stomatitis Diseases 0.000 abstract description 3
- 235000017803 cinnamon Nutrition 0.000 abstract description 3
- 208000024891 symptom Diseases 0.000 abstract description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 2
- 240000003889 Piper guineense Species 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 10
- 241000219109 Citrullus Species 0.000 description 7
- 238000000034 method Methods 0.000 description 4
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- 241000408747 Lepomis gibbosus Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000020236 pumpkin seed Nutrition 0.000 description 2
- 235000020238 sunflower seed Nutrition 0.000 description 2
- 241000723347 Cinnamomum Species 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 244000303847 Lagenaria vulgaris Species 0.000 description 1
- 235000009797 Lagenaria vulgaris Nutrition 0.000 description 1
- 235000003956 Luffa Nutrition 0.000 description 1
- 244000050983 Luffa operculata Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 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
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- 239000000203 mixture Substances 0.000 description 1
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Classifications
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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
- A23L25/20—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
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- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention relates to the technical field of melon seed production, and discloses a preparation process of fresh and crisp melon seeds and the prepared melon seeds, wherein the preparation process of the fresh and crisp melon seeds is completed by selecting materials, preparing soup bases, boiling, baking, cooling, selecting and packaging, the specific steps comprise selecting 100-plus-materials for watermelon seeds, selecting 125 g of ginger 120-plus-materials, 60-62.5 g of fennel, 245 g of star anise 240-plus-materials, 28-31 g of pepper, 123 g of cinnamon 120-plus-materials, 42-45 g of myrcia, 81-85 g of angelica dahurica and 90-100 g of jasmine, putting the ginger, the fennel, the aniseed, the pepper, the cinnamon, the myrcia and the angelica dahurica into water for boiling, and filtering for 2.5-3 hours to obtain the soup bases. According to the preparation process of the fresh and crisp melon seeds and the prepared melon seeds, the internal heat symptom after people eat the melon seeds can be relieved through the production method, the discomfort of people when people eat the melon seeds is reduced, the phenomenon that oral ulcer occurs when people get internal heat is avoided, meanwhile, the placing time of the melon seeds can be prolonged, the phenomenon that the melon seeds are soft in skin after being placed for a short time is avoided, and the fresh and crisp taste of the melon seeds is improved.
Description
Technical Field
The invention relates to the technical field of melon seed production, in particular to a preparation process of fresh and crisp melon seeds and the prepared melon seeds.
Background
The seeds of the melon, especially the squash seeds and watermelon seeds, etc. which are fried to make food, also called melon seeds, commonly called side fruit, have more varieties, including sunflower seeds, sea melon seeds, pumpkin seeds, watermelon seeds, pumpkin seeds, cucumber seeds, luffa seeds, etc., the sunflower seeds are the fruits of the sunflower, not only can be used as snacks, but also can be used as raw materials for making cakes, and simultaneously are important oil-pressing raw materials, and are high-grade healthy oil sources.
Along with the melon seed preparation technology constantly develops, the melon seed kind is more and more, but melon seed water content on the existing market is all lower, and melon seed is difficult for placing in the air for a long time, otherwise appears the phenomenon such as soft skin easily, when the taste is eaten in the influence, also is difficult for people to preserve melon seed to can't satisfy people's present user demand.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a preparation process of fresh and crisp melon seeds and the prepared melon seeds, which have the advantages of fresh and crisp taste and the like, and solves the problems of easy skin softness of the common preparation process of the melon seeds and the prepared melon seeds.
(II) technical scheme
1. In order to realize the preparation process of the fresh and crisp melon seeds and the purpose that the prepared melon seeds have fresh and crisp mouthfeel, the invention provides the following technical scheme: a preparation process of fresh and crisp melon seeds and the prepared melon seeds are processed and prepared by selecting materials, mixing soup bases, cooking soup bases, boiling, baking, cooling, selecting and packaging, and the specific steps are as follows:
(1) selecting 100-110 kg of watermelon seeds;
(2) 120-125 g of ginger, 60-62.5 g of fennel, 245 g of star anise 240-plus, 28-31 g of pepper, 123 g of cassia bark 120-plus, 42-45 g of bay leaf, 81-85 g of angelica dahurica and 90-100 g of jasmine.
(3) And (3) putting the ginger, the fennel, the star anise, the pepper, the cinnamon, the myrcia and the angelica dahurica into water, boiling for 2.5-3 hours, and filtering to obtain the soup base.
(4) 70-80 liters of melon seeds and drinking water are put into the soup material, 8-10 percent of salt is added, and the soup material is boiled for 40-60 minutes at the temperature of 100 ℃ and 130 ℃.
(5) Baking the melon seeds for the first time at 85-90 ℃ for 1.5-3.5 hours; the second baking temperature is 65-70 ℃, and the baking time is 6.5-8 hours.
(6) Taking out the melon seeds, intensively mixing the melon seeds with the vegetable oil with the amount of 1 percent of the raw materials, fully and uniformly stirring the melon seeds with the vegetable oil, putting the melon seeds into the middle section of microwave sterilization equipment, and cooling the melon seeds in a blowing mode for 25 to 30 minutes.
(7) The melon seeds are comprehensively screened to remove impurities and incomplete or immature melon seeds.
(8) The melon seeds can be packaged into small bags with different specifications, the weight is preferably 200 g or 250 g, and the melon seeds can also be packaged in a large packaging mode, namely plastic bags with inner linings meeting the food sanitation requirements are used for packaging.
Preferably, 122 g of ginger, 60 g of fennel, 240 g of star anise, 28 g of pepper, 120 g of cassia bark, 42 g of bay leaf and 81 g of angelica dahurica are selected.
Preferably, 125 g of ginger, 62 g of fennel, 245 g of anise, 31 g of pepper, 123 g of cassia bark, 45 g of bay leaf and 85 g of angelica dahurica are selected.
Preferably, the melon seeds and 75 liters of drinking water are put into the soup bases, 9 percent of salt is added, and the soup bases are boiled for 45 minutes at the temperature of 110 ℃.
Preferably, 77 liters of melon seeds and drinking water are placed in the soup bases, 10 percent of salt is added, and the soup bases are boiled for 50 minutes at the temperature of 120 ℃.
Preferably, the melon seeds are baked for the first time, the baking temperature is 87 ℃, and the baking time is 2 hours; the second baking temperature was 68 ℃ and the baking time was 6.9 hours.
Preferably, the melon seeds are baked for the first time, the baking temperature is 89 ℃, and the baking time is 2.5 hours; the second baking temperature was 70 ℃ and the baking time was 7.5 hours.
Preferably, the melon seeds are taken out, the vegetable oil is mixed into the melon seeds in a centralized mode, the using amount of the vegetable oil is 1% of the raw materials, the melon seeds are placed into the middle section of the microwave sterilization equipment, the blowing type cooling is adopted, and the cooling time is 27 minutes.
Preferably, the melon seeds are taken out, the vegetable oil is mixed into the melon seeds in a centralized mode, the using amount of the vegetable oil is 2% of the raw materials, the melon seeds are placed into the middle section of the microwave sterilization equipment and cooled in a blowing mode, and the cooling time is 30 minutes.
(III) advantageous effects
Compared with the prior art, the invention provides a preparation process of fresh and crisp melon seeds and the prepared melon seeds, and the preparation process has the following beneficial effects: by the production method, the excessive internal heat symptom after people eat the melon seeds can be relieved, the discomfort when people eat the melon seeds is reduced, the phenomenon that oral ulcer appears when people get internal heat is avoided, meanwhile, the placing time of the melon seeds can be prolonged, the phenomenon that the melon seeds are soft in skin after being placed for a short time is avoided, and the fresh and crisp taste of the melon seeds is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A preparation process of fresh and crisp melon seeds and the prepared melon seeds are processed and prepared by selecting materials, mixing soup bases, cooking soup bases, boiling, baking, cooling, selecting and packaging, and the preparation process comprises the following specific steps:
(1) selecting 100-110 kg watermelon seeds;
(2) 125 g of ginger, 60-62.5 g of fennel, 245 g of star anise, 28-31 g of pepper, 123 g of cassia bark, 42-45 g of bay leaf, 81-85 g of angelica root and 90-100 g of jasmine.
(3) Decocting rhizoma Zingiberis recens, fructus Foeniculi, fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi and radix Angelicae Dahuricae in water for 2.5-3 hr, and filtering to obtain soup.
(4) 70-80 liters of melon seeds and drinking water are put into the soup material, 8-10 percent of salt is added, and the soup material is boiled for 40-60 minutes at the temperature of 100 ℃ and 130 ℃.
(5) Baking the melon seeds for the first time at 85-90 ℃ for 1.5-3.5 hours; the second baking temperature is 65-70 ℃, and the baking time is 6.5-8 hours.
(6) Taking out the melon seeds, intensively mixing the melon seeds with the vegetable oil with the amount of 1 percent of the raw materials, fully and uniformly stirring the melon seeds with the vegetable oil, putting the melon seeds into the middle section of microwave sterilization equipment, and cooling the melon seeds in a blowing mode for 25 to 30 minutes.
(7) The melon seeds are comprehensively screened to remove impurities and incomplete or immature melon seeds.
(8) The melon seeds can be packaged into small bags with different specifications, the weight is preferably 200 g or 250 g, and the melon seeds can also be packaged in a large packaging mode, namely plastic bags with inner linings meeting the food sanitation requirements are used for packaging.
122 g of ginger, 60 g of fennel, 240 g of star anise, 28 g of pepper, 120 g of cassia bark, 42 g of bay leaf, 81 g of angelica dahurica and 95 g of jasmine.
125 g of ginger, 62 g of fennel, 245 g of star anise, 31 g of pepper, 123 g of cassia bark, 45 g of bay leaf, 85 g of angelica dahurica and 98 g of jasmine.
Adding 75 liters of melon seeds and drinking water into the soup material, adding 9 percent of salt, boiling for 45 minutes at the temperature of 110 ℃.
77 liters of melon seeds and drinking water are put into the soup material, 10 percent of salt is added, and the soup material is boiled for 50 minutes at the temperature of 120 ℃.
Baking the melon seeds for the first time at 87 ℃ for 2 hours; the second baking temperature was 68 ℃ and the baking time was 6.9 hours.
Baking the melon seeds for the first time at 89 ℃ for 2.5 hours; the second baking temperature was 70 ℃ and the baking time was 7.5 hours.
Taking out the melon seeds, intensively mixing the melon seeds with vegetable oil with the amount of 1% of the raw materials, and putting the melon seeds into the middle section of microwave sterilization equipment for cooling in a blowing manner for 27 minutes.
Taking out the melon seeds, intensively mixing the melon seeds with vegetable oil with the use amount of 2% of the raw materials, and putting the melon seeds into the middle section of microwave sterilization equipment for cooling in a blowing manner for 30 minutes.
The first embodiment is as follows:
a preparation process of fresh and crisp melon seeds and the prepared melon seeds are processed and prepared by selecting materials, mixing soup bases, cooking soup bases, boiling, baking, cooling, selecting and packaging, and the preparation process comprises the following specific steps:
(1) selecting 100-110 kg watermelon seeds;
(2) 128 g of ginger, 60-65 g of fennel, 250 g of star anise 245, 30-35 g of pepper, 125 g of cassia bark, 40-45 g of bay leaf, 83-88 g of angelica root and 95-100 g of jasmine.
(3) Decocting rhizoma Zingiberis recens, fructus Foeniculi, fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi and radix Angelicae Dahuricae in water for 2.5-3.5 hr, and filtering to obtain soup.
(4) 75-80 liters of melon seeds and drinking water are put into the soup material, 7-10 percent of salt is added, the mixture is boiled for 45-60 minutes, and the temperature is controlled at 110-.
(5) Baking the melon seeds for the first time at the baking temperature of 80-90 ℃ for 1.5-3 hours; the second baking temperature is 65-75 ℃, and the baking time is 6-8 hours.
(6) Taking out the melon seeds, intensively mixing the melon seeds with the vegetable oil with the amount of 1 percent of the raw materials, fully and uniformly stirring the melon seeds with the vegetable oil, putting the melon seeds into the middle section of microwave sterilization equipment, and cooling the melon seeds in a blowing mode for 25 to 35 minutes.
(7) The melon seeds are comprehensively screened to remove impurities and incomplete or immature melon seeds.
(8) The melon seeds can be packaged into small bags with different specifications, the weight is preferably 200 g or 250 g, and the melon seeds can also be packaged in a large packaging mode, namely plastic bags with inner linings meeting the food sanitation requirements are used for packaging.
In conclusion, the preparation process of the fresh and crisp melon seeds and the prepared melon seeds have high water content after production, and the flavor of the melon seeds becomes stronger and the melon seeds are kept for a long time due to water evaporation after the melon seeds are unpacked and placed
Example two:
a preparation process of fresh and crisp melon seeds and the prepared melon seeds are processed and prepared by selecting materials, mixing soup bases, cooking soup bases, boiling, baking, cooling, selecting and packaging, and the preparation process comprises the following specific steps:
(1) selecting 100-110 kg watermelon seeds;
(2) the raw materials comprise 120-125 g of ginger, 63-65 g of fennel, 250 g of star anise, 25-35 g of pepper, 125-130 g of cassia bark, 42-48 g of bay leaf, 85-90 g of angelica dahurica and 90-105 g of jasmine.
(3) Decocting rhizoma Zingiberis recens, fructus Foeniculi, fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi and radix Angelicae Dahuricae in water for 2.5-3.5 hr, and filtering to obtain soup.
(4) 75-80 liters of melon seeds and drinking water are put into the soup material, 8-10 percent of salt is added, and the soup material is boiled for 50-60 minutes at the temperature of 100 ℃ and 130 ℃.
(5) Baking the melon seeds for the first time at 85-90 ℃ for 2-3.5 hours; the second baking temperature is 65-70 ℃, and the baking time is 7-8.5 hours.
(6) Taking out the melon seeds, intensively mixing the melon seeds with the vegetable oil, wherein the dosage of the vegetable oil is 1 percent of the raw material, the vegetable oil is fully and uniformly mixed by using an oil brush, and the melon seeds are placed in the middle section of microwave sterilization equipment to be cooled in a blowing mode, and the cooling time is 28-35 minutes.
(7) The melon seeds are comprehensively screened to remove impurities and incomplete or immature melon seeds.
(8) The melon seeds can be packaged into small bags with different specifications, the weight is preferably 200 g or 250 g, the melon seeds can also be packaged in a large packaging mode, namely, plastic bags with inner linings meeting the food sanitation requirement are used for packaging
In conclusion, the preparation process of the fresh and crisp melon seeds and the prepared melon seeds have the advantages that the secondary baking time is prolonged, the water content in the melon seeds is reduced, and the color, the fragrance and the taste of the melon seeds are improved.
Example three:
a preparation process of fresh and crisp melon seeds and the prepared melon seeds are processed and prepared by selecting materials, mixing soup bases, cooking soup bases, boiling, baking, cooling, selecting and packaging, and the preparation process comprises the following specific steps:
(1) selecting 100-110 kg watermelon seeds;
(2) 125 g of ginger, 60-62.5 g of fennel, 245 g of star anise, 28-31 g of pepper, 123 g of cassia bark, 42-45 g of bay leaf, 85-90 g of angelica root and 95-100 g of jasmine.
(3) Decocting rhizoma Zingiberis recens, fructus Foeniculi, fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi and radix Angelicae Dahuricae in water for 2.5-3.5 hr, and filtering to obtain soup.
(4) 75-80 liters of melon seeds and drinking water are put into the soup material, 8-10 percent of salt is added, and the soup material is boiled for 40-60 minutes at the temperature of 100 ℃ and 130 ℃.
(5) Baking the melon seeds for the first time at 85-90 ℃ for 2-3.5 hours; the second baking temperature is 65-70 ℃, and the baking time is 7-8.5 hours.
(6) Taking out the melon seeds, intensively mixing the melon seeds with the vegetable oil with the amount of 1 percent of the raw materials, fully and uniformly stirring the melon seeds with the vegetable oil, putting the melon seeds into the middle section of microwave sterilization equipment, and cooling the melon seeds in a blowing mode for 25 to 35 minutes.
(7) The melon seeds are comprehensively screened to remove impurities and incomplete or immature melon seeds.
(8) The melon seeds can be packaged into small bags with different specifications, the weight is preferably 200 g or 250 g, and the melon seeds can also be packaged in a large packaging mode, namely plastic bags with inner linings meeting the food sanitation requirements are used for packaging.
In conclusion, the preparation process of the fresh and crisp melon seeds and the prepared melon seeds have the advantages that the using amount of the radix angelicae and the jasmine is increased, so that the excessive internal heat degree of people eating the melon seeds is reduced, and the discomfort of people eating the melon seeds is reduced.
When the preparation process is used, the fresh and crisp melon seeds are processed and prepared by selecting and selecting materials, mixing the soup materials, cooking the soup materials, boiling, baking, cooling, selecting and packaging, the excessive internal heat symptom after people eat the melon seeds can be relieved by the preparation process, the uncomfortable feeling when people eat the melon seeds is reduced, the phenomenon that oral ulcer appears when people are excessive internal heat is avoided, meanwhile, the placing time of the melon seeds can be prolonged, the phenomenon that the melon seeds are soft in skin after being placed for a short time is avoided, the fresh and crisp taste of the melon seeds is improved, and the melon seeds are more crispy when being eaten.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A preparation process of fresh and crisp melon seeds and the prepared melon seeds are characterized in that: the processing and preparation of the fresh and crisp melon seeds are finished by selecting materials, preparing soup bases, cooking the soup bases, boiling, baking, cooling, selecting and packaging, and the specific steps are as follows:
(1) selecting 100-110 kg watermelon seeds;
(2) 125 g of ginger, 60-62.5 g of fennel, 245 g of star anise, 28-31 g of pepper, 123 g of cassia bark, 42-45 g of bay leaf, 81-85 g of angelica root and 90-100 g of jasmine.
(3) Decocting rhizoma Zingiberis recens, fructus Foeniculi, fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi Japonici, folium Neocinnamomi Delavayi and radix Angelicae Dahuricae in water for 2.5-3 hr, and filtering to obtain soup.
(4) 70-80 liters of melon seeds and drinking water are put into the soup material, 8-10 percent of salt is added, and the soup material is boiled for 40-60 minutes at the temperature of 100 ℃ and 130 ℃.
(5) Baking the melon seeds for the first time at 85-90 ℃ for 1.5-3.5 hours; the second baking temperature is 65-70 ℃, and the baking time is 6.5-8 hours.
(6) Taking out the melon seeds, intensively mixing the melon seeds with the vegetable oil with the amount of 1 percent of the raw materials, fully and uniformly stirring the melon seeds with the vegetable oil, putting the melon seeds into the middle section of microwave sterilization equipment, and cooling the melon seeds in a blowing mode for 25 to 30 minutes.
(7) The melon seeds are comprehensively screened to remove impurities and incomplete or immature melon seeds.
(8) The melon seeds can be packaged into small bags with different specifications, the weight is preferably 200 g or 250 g, and the melon seeds can also be packaged in a large packaging mode, namely plastic bags with inner linings meeting the food sanitation requirements are used for packaging.
2. The preparation process of the fresh and crisp melon seeds and the prepared melon seeds as claimed in claim 1, wherein the preparation process comprises the following steps: 122 g of ginger, 60 g of fennel, 240 g of anise, 28 g of pepper, 120 g of cassia bark, 42 g of bay leaf, 81 g of angelica dahurica and 95 g of jasmine.
3. The preparation process of the fresh and crisp melon seeds and the prepared melon seeds as claimed in claim 1, wherein the preparation process comprises the following steps: 125 g of ginger, 62 g of fennel, 245 g of anise, 31 g of pepper, 123 g of cassia bark, 45 g of bay leaf, 85 g of angelica dahurica and 98 g of jasmine.
4. The preparation process of the fresh and crisp melon seeds and the prepared melon seeds as claimed in claim 1, wherein the preparation process comprises the following steps: and (3) placing 75 liters of melon seeds and drinking water into the soup material, adding 9% of salt, and boiling for 45 minutes at the temperature of 110 ℃.
5. The preparation process of the fresh and crisp melon seeds and the prepared melon seeds as claimed in claim 1, wherein the preparation process comprises the following steps: 77 liters of melon seeds and drinking water are put into the soup material, 10 percent of salt is added, and the soup material is boiled for 50 minutes at the temperature of 120 ℃.
6. The preparation process of the fresh and crisp melon seeds and the prepared melon seeds as claimed in claim 1, wherein the preparation process comprises the following steps: the melon seeds are baked for the first time, the baking temperature is 87 ℃, and the baking time is 2 hours; the second baking temperature was 68 ℃ and the baking time was 6.9 hours.
7. The preparation process of the fresh and crisp melon seeds and the prepared melon seeds as claimed in claim 1, wherein the preparation process comprises the following steps: the melon seeds are baked for the first time, the baking temperature is 89 ℃, and the baking time is 2.5 hours; the second baking temperature was 70 ℃ and the baking time was 7.5 hours.
8. The preparation process of the fresh and crisp melon seeds and the prepared melon seeds as claimed in claim 1, wherein the preparation process comprises the following steps: the melon seeds are taken out, the vegetable oil is mixed into the melon seeds in a centralized mode, the using amount of the vegetable oil is 1% of that of the raw materials, the melon seeds are placed into the middle section of the microwave sterilization equipment, the blowing type cooling is adopted, and the cooling time is 27 minutes.
9. The preparation process of the fresh and crisp melon seeds and the prepared melon seeds as claimed in claim 1, wherein the preparation process comprises the following steps: the melon seeds are taken out, vegetable oil is mixed into the melon seeds in a centralized mode, the using amount of the vegetable oil is 2% of that of the raw materials, the melon seeds are placed into the middle section of the microwave sterilization equipment, the middle section is cooled in a blowing mode, and the cooling time is 30 minutes.
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| CN202011438046.3A CN112772890A (en) | 2020-12-11 | 2020-12-11 | Preparation process of fresh and crisp melon seeds and prepared melon seeds |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072341A (en) * | 2016-06-30 | 2016-11-09 | 桐城市兴新食品有限公司 | A kind of health-care melon seeds and preparation method thereof |
| CN110338386A (en) * | 2019-08-22 | 2019-10-18 | 内蒙古李牛牛食品科技股份有限公司 | A kind of preparation process of fresh and crisp melon seeds and melon seeds obtained |
| CN110403170A (en) * | 2019-05-30 | 2019-11-05 | 河南百家客食品有限公司 | A kind of crisp sunflower seed production technology |
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2020
- 2020-12-11 CN CN202011438046.3A patent/CN112772890A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072341A (en) * | 2016-06-30 | 2016-11-09 | 桐城市兴新食品有限公司 | A kind of health-care melon seeds and preparation method thereof |
| CN110403170A (en) * | 2019-05-30 | 2019-11-05 | 河南百家客食品有限公司 | A kind of crisp sunflower seed production technology |
| CN110338386A (en) * | 2019-08-22 | 2019-10-18 | 内蒙古李牛牛食品科技股份有限公司 | A kind of preparation process of fresh and crisp melon seeds and melon seeds obtained |
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