CN1189973A - Roast method of melon seed, bean and peanut - Google Patents

Abstract

After boiling, stoving and roasting and by adding various seasoning into material, the fragrant and delicious components can enter inside the roasted material, so the delicious, fragrant and crisp roasted foods are produced. Without soaking step, the present invention has shortened production period while obtaining high-quality product.

Description

The processing method of melon seeds, beans, peanut class roasted seeds and nuts

The present invention relates to a kind of processing method of pot foods, the processing method of particularly a kind of melon seeds class, beans, peanut class roasted seeds and nuts.

In the prior art, the method for processing melon seeds or roasted seeds and nuts such as beans or peanut is the following method of employing usually, promptly soaks raw material with salt solution or saltwater brine earlier, fries dried moisture wherein or oven dry afterwards, sprays various flavorings at last again.Perhaps, make it to form differently flavoured pot foods drying or fry the various flavorings of input in the process of doing.But with the above-mentioned pot foods that prior art processes, its taste often can only be stayed the surface, and can not make sub-benevolence tasty, and the resting period one is long, and after the flavoring of surface attachment was squeezed out by wiping, its taste was thin out, influenced taste.In addition, in the processing method of prior art, soak, if soak time is short raw material, can not make it tasty, and prolong soak time, then easily make it rotten, and immersion process also directly influences its production cycle, and interests do not reduce cost, and improve the quality of products.Moreover, its taste of above-mentioned pot foods that prior art processes, mouthfeel is not ideal, is difficult for causing appetite of people.

The object of the present invention is to provide a kind of with short production cycle, quality good, and the processing method of the melon seeds class of delicious taste, beans, peanut class roasted seeds and nuts.

Technical scheme of the present invention is:

A. be raw material with various melon seeds or beans or peanut, in 100 parts of raw materials, add following batching by weight percentage:

Tsaoko 0.01-2% hay 0.5-4%

Anistree 0.05-2% monosodium glutamate 0.1-0.2%

Chinese prickly ash 0.5-4% salt 2-8%

Pepper 0.9-6% wine 1-10%

Cassia bark 0.01-0.2%;

B. add water to and flood raw material, under 60-100 ℃ of temperature, be heated to moisture content and do;

C. oven dry or stir-fry are done under 80-100 ℃ of temperature, promptly become appetizing pot foods.

In above-mentioned a process, the addition of spices such as batching tsaoko, anise and cassia bark is too much, easily makes the product taste dense partially, influences mouthfeel, and addition is too small, does not have delicious effect; The addition of Chinese prickly ash, pepper is too much, makes too fiber crops and peppery of product, and addition is very few, influences the taste of product; The addition of monosodium glutamate is too small, can not make product tasty, and addition is excessive, and the one, influence mouthfeel, the 2nd, cause unnecessary waste; The addition of salt is very few, and is tasteless, and addition is too much, then has a nasty taste; The addition of wine is very few, can not make flavoring fully enter former material for making clothes benevolence, and addition too much causes waste, the not reduction of interests cost again.

The heat treated of above-mentioned b process must be heated to moisture driedly, can make various batching composition soluble in water fully enter Zi Ren like this, pass through the parch of c process again, make residue composition in the batching attached to the raw material surface, it is tasty that this product is become, fragrant bright pot foods.

The present invention compared with prior art has following advantage and effect: owing to allocated various flavorings in raw material, and it is dried to moisture content with poach, make the various compositions in the flavoring enter into sub-benevolence, especially under the catalytic action of wine, composition in the flavoring is fully discharged and enter Zi Ren rapidly, so the pot foods that process of the present invention, its pure taste, delicious taste has mouthfeel preferably, does not forget after the food.Saved immersion process in the process of the present invention in addition, both guaranteed the quality of product, shortened the production cycle again, and effectively utilized flavoring, made product become appetizing good merchantable brand.

Embodiment 1

Get the 100kg sunflower seed, add following flavoring:

The anistree 1.5kg of tsaoko 1kg

Chinese prickly ash 1kg pepper 2kg

Cassia bark 0.02kg hay 1kg

Monosodium glutamate 0.1kg salt 3kg

Wine 2kg.

Add water to afterwards and flood raw material, be heated to moisture and do under 100 ℃ of temperature, parch under 80 ℃ of temperature promptly gets appetizing stir-fry sunflower seed again.

Embodiment 2

Get the 100kg peanut, add following flavoring:

The anistree 2kg of tsaoko 2kg

Chinese prickly ash 3kg pepper 5kg

Cassia bark 0.1kg hay 3kg

Monosodium glutamate 0.2kg salt 6kg

Wine 8kg.

Add water to and flood peanut, under 80 ℃ of temperature, be heated to moisture and do, under 100 ℃ of temperature, toast again, appetizing stir-fry peanut.

Embodiment 3

Get the 100kg soybean, add following flavoring:

The anistree 2kg of tsaoko 2kg

Chinese prickly ash 4kg pepper 6kg

Cassia bark 0.2kg hay 4kg

Monosodium glutamate 0.2kg salt 8kg

Wine 10kg.

Add and under 60 ℃ of temperature, be heated to moisture behind the water and do, parch under 80 ℃ of temperature again, appetizing stir-fry beans.

Claims (1)

1. the processing method of melon seeds, beans, peanut class roasted seeds and nuts is characterized in that adopting following process steps:

A. in 100 parts of raw materials, add following batching by weight percentage:

Tsaoko 0.01-2% hay 0.5-4%

Anistree 0.05-2% monosodium glutamate 0.1-0.2%

Chinese prickly ash 0.5-4% salt 2-8%

Pepper 0.9-6% wine 1-10%

Cassia bark 0.01-0.2%;

B. add water to and flood raw material, under 60-100 ℃ of temperature, be heated to moisture content and do;

C. baking is crisp or fry crisply under 80-100 ℃ of temperature, promptly becomes finished product.