CN114903164A - Torreya processing method - Google Patents
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- CN114903164A CN114903164A CN202210512026.9A CN202210512026A CN114903164A CN 114903164 A CN114903164 A CN 114903164A CN 202210512026 A CN202210512026 A CN 202210512026A CN 114903164 A CN114903164 A CN 114903164A
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- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 241000488908 Torreya Species 0.000 title claims abstract description 13
- 240000000147 Torreya grandis Species 0.000 claims abstract description 134
- 235000016410 Torreya grandis Nutrition 0.000 claims abstract description 134
- 206010040844 Skin exfoliation Diseases 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 4
- 238000005336 cracking Methods 0.000 claims abstract description 3
- 150000003839 salts Chemical class 0.000 claims description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 229940088598 enzyme Drugs 0.000 claims description 18
- 238000007873 sieving Methods 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 229940059442 hemicellulase Drugs 0.000 claims description 8
- 108010002430 hemicellulase Proteins 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 17
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000018109 developmental process Effects 0.000 abstract description 2
- 239000003344 environmental pollutant Substances 0.000 abstract description 2
- 231100000719 pollutant Toxicity 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 7
- 150000001875 compounds Chemical class 0.000 description 4
- 238000011010 flushing procedure Methods 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001116495 Taxaceae Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000010187 selection method Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N5/00—Machines for hulling, husking or cracking nuts
- A23N5/002—Machines for hulling, husking or cracking nuts for skinning nut kernels
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a torreya processing method, which comprises the following steps: parching and aging Chinese torreya, and cooling; placing the Chinese torreya into a complex enzyme preparation solution with the concentration of 0.5-1.5% and the temperature lower than the temperature of the Chinese torreya by at least 5 ℃ for ultrasonic treatment, cracking the shell of the Chinese torreya, and peeling off the shell to obtain Chinese torreya nuts; carrying out high-pressure jet peeling treatment on the Chinese torreya nuts to remove black coats on the surfaces; and performing color protection treatment, drying treatment and aroma improvement treatment on the torreya grandis kernels with the black coats removed. The processing method can efficiently remove the black coat wrapped outside the Chinese torreya nut, so that the Chinese torreya nut has better taste, the trouble of manually peeling the black coat is eliminated, and the subsequent processing steps can be more efficient after the black coat is removed. The method is easy to treat, does not generate pollutants, is energy-saving and environment-friendly, and is a sustainable development method.
Description
Technical Field
The application relates to a torreya grandis processing method, in particular to a torreya grandis peeling method in a processing process.
Background
Torreya grandis is a seed of Torreya genus of Taxaceae family, with firm and crisp seed coat, one seed kernel visible after breaking, oval shape, slight smell, slightly sweet and astringent taste. The fried rice has fragrance. Chinese torreya has high medicinal value, can be used as nut, and is rich in trace minerals and multiple active substances. In the actual processing process, the harvested Chinese torreya needs to be subjected to the frying process of primary frying, salt soaking and secondary frying, and the processed product is the shelled salt fried nuts. Along with the improvement and the acceleration of the living standard of people, people pay more and more attention to the efficient and convenient eating mode while paying attention to food nutrition. However, the torreya processing enterprises directly carry out stir-frying processing and then package and sell the torreya with shells, the shells of the torreya are hard and not easy to peel, and black fruit coats are arranged outside the nuts, so that the torreya processing enterprises have rough mouthfeel and astringent taste. Consumers usually need to manually remove black seed coats in the eating process, so that the time is wasted, the sanitation is not realized, and meanwhile, if the seed coats are not completely removed, the black seed coats remained on the surfaces of Chinese torreya kernels can influence the appearance and the taste of the Chinese torreya in the eating process. Meanwhile, the consumption of Chinese torreya is affected due to the inconvenience of eating the Chinese torreya.
Through search, patent publication No. CN109619518B discloses a method for removing black skins of Chinese torreya, which is realized by a method of low-temperature freezing, unfreezing, baking and artificial peeling.
Disclosure of Invention
In order to solve the problem that the black skin of the Chinese torreya is inconvenient to take off, the application provides a Chinese torreya processing method.
A torreya grandis processing method comprises the following steps:
parching and aging Chinese torreya, and cooling; placing the Chinese torreya into a complex enzyme preparation solution with the concentration of 0.5-1.5% and the temperature lower than the temperature of the Chinese torreya by at least 5 ℃ for ultrasonic treatment, cracking the shell of the Chinese torreya, and peeling off the shell to obtain Chinese torreya nuts; carrying out high-pressure jet peeling treatment on the Chinese torreya nuts to remove black coats on the surfaces; and performing color protection treatment, drying treatment and aroma improvement treatment on the torreya grandis kernels with the black coats removed. The temperature of the Chinese torreya is higher than that of the complex enzyme preparation solution, so that the shell of the Chinese torreya is easy to crack, and the shelling and peeling treatment is accelerated.
Further, the compound enzyme preparation solution contains cellulase and hemicellulase, and the ratio of the cellulase to the hemicellulase is 1.5-2.5: 1.
Further, the injection pressure of the high-pressure injection is 0.01MPa-0.015 MPa.
Further, the ultrasonic power of the ultrasonic treatment is 120W-180W, and the treatment time is 10min-15 min.
Further, the color protection treatment specifically includes: and (3) performing color protection treatment on the torreya grandis kernels after the black coats are removed in a solution containing 0.05% -0.1% of citric acid and 0.5% -1.5% of salt, washing and draining.
Further, the drying process specifically includes: baking the torreya grandis kernels after color protection at the temperature of 70-90 ℃ for 40-60 min to dry water.
Further, the aroma raising treatment specifically comprises: baking the dried Chinese torreya nuts at the temperature of 130-150 ℃ for 5-8 min to carry out aroma raising.
Further, the stir-frying for flavoring specifically comprises: adding the Chinese torreya into crude salt at 70-90 ℃ according to the proportion of 1:1-2 of the Chinese torreya and the crude salt, frying for 15-25 min, taking out of a pot, sieving to remove the crude salt, soaking for 15-25 min by using 5-10% of salt water, and draining.
Further, the curing specifically comprises: parching Torreya grandis at 70-90 deg.C for 10min-15min until surface is dry, adding coarse salt, and parching Torreya grandis at 180-200 deg.C to obtain eighty percent cooked product
And further, the method also comprises pretreatment, wherein the pretreatment comprises the steps of screening the hollow particles and classifying the Chinese torreya particles according to the size.
The Chinese torreya processing method has the beneficial effects that:
the processing method can efficiently remove the black coat wrapped outside the Chinese torreya nut, so that the Chinese torreya nut has better taste, the trouble of manually peeling the black coat is eliminated, the subsequent processing steps can be more efficient after the black coat is removed, and for example, the Chinese torreya nut can be dried and fragrance can be improved more quickly. In addition, the method is easy to treat, does not generate pollutants, is energy-saving and environment-friendly, and is a sustainable development method. Meanwhile, the torreya grandis without the black skins has better taste, so that the number of buying people can be increased, and economic benefit is brought.
Detailed Description
In order to make the objects, features and advantages of the present application more obvious and understandable, the technical solutions in the embodiments of the present application will be clearly and completely described below, and it should be apparent that the embodiments described below are only a part of the embodiments of the present application, and not all 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 application.
Example 1
The embodiment comprises a torreya grandis processing method, which specifically comprises the following steps:
step one, frying Chinese torreya, flavoring, curing and cooling.
(1) Adding Chinese torreya with water content of 18% into crude salt at 85 deg.C according to a ratio of Chinese torreya to crude salt of 1:1, parching the crude salt to 85 deg.C with strong fire, parching for about 18min, wherein the Chinese torreya has three layers of cooked meat, the meat has light yellow and soft color, sieving to remove crude salt, soaking in 5% salt water for 25min, and draining.
(2) Parching the drained torreya grandis at 80 deg.C for about 12min until the surface is dried, adding crude salt, parching the torreya grandis at 185 deg.C to eighty-percent mature, sieving to remove the crude salt, and cooling to 45 deg.C for use.
Step two, the peeling treatment
(3) And (3) placing the torreya grandis cooled to 45 ℃ in a composite enzyme preparation solution which is prepared from cellulase and hemicellulase according to a ratio of 2:1 and has an enzyme content of 1.2% and has a temperature of 30 ℃, performing ultrasonic treatment, wherein the ultrasonic power is 160W, treating for 12min until the shell cracks, and peeling off the shell to obtain the torreya grandis kernels. After the shell of the Chinese torreya is shattered by ultrasonic vibration, the compound enzyme preparation solution enters the Chinese torreya to contact with the black coat outside the Chinese torreya nut, and the black coat is dissolved to prepare for the next pressure treatment.
(4) Spraying the torreya grandis kernels treated in the step (3) by using a high-pressure water gun with the pressure of 0.012MPa, and flushing off black coats on the surfaces.
Step three, color protection, drying and fragrance improvement
(5) Performing color protection treatment on the torreya grandis kernels with the black coats removed in a solution containing 0.06% of citric acid and 1.0% of salt, and washing with clear water and draining;
(6) and (4) baking the torreya grandis kernels treated in the step (5) at 80 ℃ for 50 minutes to dry water, raising the temperature to 140 ℃ for baking for 6 minutes to extract fragrance, and cooling the baked torreya grandis in 13 minutes to 30 ℃ for packaging.
Example 2
The embodiment comprises a torreya grandis processing method, which specifically comprises the following steps:
step one, frying Chinese torreya, flavoring, curing and cooling.
(1) Adding torreya grandis with water content of 15% into crude salt at 88 deg.C according to a ratio of torreya grandis to crude salt of 1:1.5, parching the crude salt to 88 deg.C with strong fire in advance, parching for about 16min, wherein the torreya grandis has three layers of cooked meat, the kernel has light yellow and soft color, sieving to remove crude salt, soaking in 7% salt water for 21min, and draining.
(2) Frying the drained Chinese torreya at 78 ℃ for about 13min until the surface is dried, then adding crude salt, frying the Chinese torreya at 195 ℃ to prepare eight-ripe Chinese torreya, screening out the crude salt, and cooling to 47 ℃ for later use.
Step two, the peeling treatment
(3) Placing the Chinese torreya cooled to 47 ℃ in a complex enzyme preparation solution with the enzyme content of 0.8 percent prepared by cellulase and hemicellulase according to the ratio of 2:1 at the temperature of 33 ℃, carrying out ultrasonic treatment, wherein the ultrasonic power is 145W, treating for 14min until the shell is cracked, and then peeling off the shell to obtain the Chinese torreya nut. After the shell of the Chinese torreya is shaken by ultrasonic waves, the complex enzyme preparation solution enters the Chinese torreya, contacts the black coat outside the Chinese torreya kernel, dissolves the black coat and is prepared for the next pressure treatment.
(4) Spraying the torreya grandis kernels treated in the step (3) by using a high-pressure water gun with the pressure of 0.011MPa, and flushing off black coats on the surfaces.
Step three, color protection, drying and fragrance improvement
(5) Performing color protection treatment on the torreya grandis kernels with the black coats removed in a solution containing 0.08% of citric acid and 1.2% of salt, and washing with clear water and draining;
(6) baking the torreya grandis kernels treated in the step (5) at 85 ℃ for 45 minutes to dry water, raising the temperature to 143 ℃ to bake for 6 minutes to improve the fragrance, and cooling the baked torreya grandis to 32 ℃ within 15 minutes to be packaged.
Example 3
The embodiment comprises a torreya grandis processing method, which specifically comprises the following steps:
step one, frying Chinese torreya, flavoring, curing and cooling to normal temperature for later use.
(1) Adding Chinese torreya with water content of 18% into crude salt at 70 deg.C according to a ratio of Chinese torreya to crude salt of 1:1, parching the crude salt to 70 deg.C with strong fire, parching for about 25min, wherein the Chinese torreya has three layers of cooked meat, the meat has light yellow and soft color, sieving to remove crude salt, soaking in 10% salt water for 15min, and draining.
(2) Parching the drained torreya grandis at 90 deg.C for about 10min until the surface is dried, adding crude salt, parching at 180 deg.C to obtain eighty-percent ripe torreya grandis, sieving to remove crude salt, and cooling to normal temperature, which is 25-30 deg.C. Cooling to normal temperature and then treating, so that the torreya grandis can be placed for a period of time at normal temperature without the need of using a stand horse to carry out peeling treatment, and then only a low-temperature complex enzyme preparation is needed to be used for treatment.
Step two, the peeling treatment
(3) Placing the torreya grandis cooled to normal temperature in a complex enzyme preparation solution with the enzyme content of 1.5% prepared from cellulase and hemicellulase at a low temperature of 10 ℃ according to a ratio of 1.5:1, performing ultrasonic treatment, wherein the ultrasonic power is 120W, treating for 15min until the shell is cracked, and peeling off the shell to obtain the torreya grandis nut. After the shell of the Chinese torreya is shattered by ultrasonic vibration, the compound enzyme preparation solution enters the Chinese torreya to contact with the black coat outside the Chinese torreya nut, and the black coat is dissolved to prepare for the next pressure treatment.
(4) Spraying the torreya grandis kernels treated in the step (3) by using a high-pressure water gun with the pressure of 0.015MPa, and flushing off black coats on the surfaces.
Step three, color protection, drying and fragrance improvement
(5) Performing color protection treatment on the torreya grandis kernels with the black coats removed in a solution containing 0.1% of citric acid and 1.5% of salt, and washing with clear water and draining;
(6) and (4) baking the torreya grandis kernels treated in the step (5) at 70 ℃ for 60 minutes to dry water, raising the temperature to 130 ℃ to bake for about 8 minutes to improve the aroma, and cooling the baked torreya grandis to 30 ℃ in 13 minutes to be packaged.
Example 4
The embodiment comprises a torreya grandis processing method, which comprises the following steps:
step one, frying Chinese torreya, flavoring, curing and cooling.
(1) Adding torreya grandis with water content of 20% into 90 deg.C crude salt at a ratio of torreya grandis to crude salt of 1:1, parching the crude salt to 90 deg.C with strong fire, parching for about 15min, wherein the torreya grandis has three layers of cooked meat, the meat is light yellow and soft, sieving to remove crude salt, soaking in 5% salt water for 25min, and draining.
(2) Parching the drained torreya grandis at 70 deg.C for about 15min until the surface is dried, adding crude salt, parching the torreya grandis at 200 deg.C to eighty-percent mature, sieving to remove the crude salt, and cooling to 45 deg.C for use.
Step two, the peeling treatment
(3) Placing the torreya grandis cooled to 45 ℃ in a complex enzyme preparation solution with the enzyme content of 0.5% prepared from cellulase and hemicellulase according to the ratio of 2.5:1 at the temperature of 30 ℃, performing ultrasonic treatment, wherein the ultrasonic power is 180W, treating for 10min until the shell is cracked, and peeling off the shell to obtain the torreya grandis nut. After the shell of the Chinese torreya is shattered by ultrasonic vibration, the compound enzyme preparation solution enters the Chinese torreya to contact with the black coat outside the Chinese torreya nut, and the black coat is dissolved to prepare for the next pressure treatment.
(4) Spraying the torreya grandis kernels treated in the step (3) by using a high-pressure water gun with the pressure of 0.015MPa, and flushing off black coats on the surfaces.
Step three, protecting color, drying and improving fragrance
(5) Carrying out color protection treatment on the torreya grandis kernels with the black coats removed in a solution containing 0.09% of citric acid and 1.4% of salt, washing with clear water, and draining;
(6) baking the torreya grandis kernels treated in the step (5) at 90 ℃ for 40 minutes to dry water, raising the temperature to 150 ℃ for baking for about 5 minutes to improve the aroma, cooling the baked torreya grandis to 30 ℃ within 13 minutes, and packaging.
The torreya grandis processing methods in all the above examples can be used for pretreating torreya grandis before operation, including screening empty particles and classifying torreya grandis particles according to size. Or packaging after the final torreya grandis kernel is obtained, for example, subpackaging according to 20-50 kg, standing for 24-48 hr, and subpackaging into small packages.
In the embodiments provided in the present application, it should be understood that the disclosed method can be implemented in other ways. For example, the above-described method embodiments are merely illustrative, and for example, the selection of the temperature and the duration of the time are only one implementation method related to each other, and there may be another selection method in actual implementation, for example, a method in which the temperature is lower and the time is longer.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. A torreya grandis processing method is characterized by comprising the following steps:
parching Torreya grandis, aging, and cooling;
placing the Chinese torreya into a complex enzyme preparation solution with the concentration of 0.5-1.5% and the temperature lower than the temperature of the Chinese torreya by at least 5 ℃ for ultrasonic treatment, cracking the shell of the Chinese torreya, and peeling off the shell to obtain Chinese torreya nuts;
carrying out high-pressure jet peeling treatment on the Chinese torreya nuts to remove black coats on the surfaces;
and performing color protection treatment, drying treatment and aroma improvement treatment on the torreya grandis kernels with the black coats removed.
2. The torreya grandis processing method according to claim 1, wherein the complex enzyme preparation solution comprises cellulase and hemicellulase, and the ratio of the cellulase to the hemicellulase is 1.5-2.5: 1.
3. The torreya processing method of claim 1, wherein the high pressure injection has an injection pressure of 0.01Mpa to 0.015 Mpa.
4. The torreya grandis processing method according to claim 1, wherein the ultrasonic power of the ultrasonic treatment is 120W-180W, and the treatment time is 10min-15 min.
5. The torreya processing method according to claim 1, wherein the color protection treatment specifically comprises: and (3) performing color protection treatment on the torreya grandis kernels subjected to black coat removal in a solution containing 0.05% -0.1% of citric acid and 0.5% -1.5% of salt, washing and draining.
6. The torreya processing method according to claim 1, wherein the drying treatment specifically comprises: baking the torreya grandis kernels after color protection at the temperature of 70-90 ℃ for 40-60 min to dry water.
7. The torreya processing method according to claim 1, wherein the aroma raising treatment specifically comprises: baking the dried Chinese torreya nuts at the temperature of 130-150 ℃ for 5-8 min to carry out aroma raising.
8. The torreya processing method according to claim 1, wherein the frying for flavor comprises: adding the Chinese torreya into crude salt at 70-90 ℃ according to the proportion of 1:1-2 of the Chinese torreya and the crude salt, frying for 15-25 min, taking out of a pot, sieving to remove the crude salt, soaking for 15-25 min by using 5-10% of salt water, and draining.
9. The torreya grandis processing method according to claim 1, wherein the aging specifically comprises: parching Torreya grandis at 70-90 deg.C for 10min-15min until the surface is dried, adding coarse salt, and parching Torreya grandis at 180-200 deg.C to obtain eighty percent cooked product.
10. The torreya grandis processing method of claim 1, further comprising a pretreatment comprising sieving empty particles and classifying torreya grandis particles according to size.
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| CN202210512026.9A CN114903164A (en) | 2022-05-11 | 2022-05-11 | Torreya processing method |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972850A (en) * | 2012-11-30 | 2013-03-20 | 北京联合大学 | Biophysical method for removing endopleura of walnut |
| CN109619518A (en) * | 2019-02-18 | 2019-04-16 | 浙江农林大学 | A kind of processing method for Chinese torreya benevolence of undressing |
| CN112741295A (en) * | 2021-01-13 | 2021-05-04 | 黄山巧明贡榧有限公司 | Processing method of opened Chinese torreya |
-
2022
- 2022-05-11 CN CN202210512026.9A patent/CN114903164A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972850A (en) * | 2012-11-30 | 2013-03-20 | 北京联合大学 | Biophysical method for removing endopleura of walnut |
| CN109619518A (en) * | 2019-02-18 | 2019-04-16 | 浙江农林大学 | A kind of processing method for Chinese torreya benevolence of undressing |
| CN112741295A (en) * | 2021-01-13 | 2021-05-04 | 黄山巧明贡榧有限公司 | Processing method of opened Chinese torreya |
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