Processing method of gen-seng kiskatom
A processing method and a technology of American ginseng are applied in the processing field of pecans, and can solve the problems of reducing the content of refined alcohol, difficult to meet the basic taste requirements of food flavor and the like
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Embodiment 1
[0050] Select pecans with large cores, thin shells, dry and shiny appearance, and put them into an aqueous solution containing 1% salt. The water in which the salt is dissolved must be clean water that meets food hygiene standards. The empty seeds and half-seeds that are not full, remove impurities such as sediment; then pick up the selected high-quality hickory nuts from the brine solution and pour them into the steamer (cage), and steam them in a steaming stove or a steaming pool. After boiling or steaming for 40 minutes, stop steaming or steaming, then pour the pecans out of the steamer (cage) and let them cool; put the pecans that have cooled to near room temperature into a bottle-type frying machine that has been heated to 180°C Medium-baking and frying until the pecan shell temperature is 150°C, and the baking time is about 15 minutes; then quickly pour the pecans into the water containing 8% salt by weight, 0.2% stevia, 0.15% monosodium glutamate and a small amount of st...
Embodiment 2
[0053] Select pecans with large cores, thin shells, dry and shiny appearance, and put them into an aqueous solution containing 1% salt. The water in which the salt is dissolved must be clean water that meets food hygiene standards. The empty seeds and half-seeds that are not full, remove impurities such as sediment; then pick up the selected high-quality hickory nuts from the brine solution and pour them into the steamer (cage), and steam them in a steaming stove or a steaming pool. After boiling or steaming for 50 minutes, stop steaming or steaming, then pour the pecans out of the steamer (cage) and let them cool; put the pecans that have cooled to near room temperature into a bottle-type frying machine that has been heated to 210°C Medium-baking until the pecan shell temperature is 150°C, and the baking time is about 10 minutes; then quickly pour the pecans into the water containing 8% by weight of salt, 0.2% of stevia, 0.15% of monosodium glutamate and a small amount of star...
Embodiment 3
[0056] Select pecans with large cores, thin shells, dry and shiny appearance, and put them into an aqueous solution containing 1% salt. The water in which the salt is dissolved must be clean water that meets food hygiene standards. The empty seeds and half-seeds that are not full, remove impurities such as sediment; then pick up the selected high-quality hickory nuts from the brine solution and pour them into the steamer (cage), and steam them in a steaming stove or a steaming pool. After boiling or steaming for 50 minutes, stop steaming or steaming, then pour the pecans out of the steamer (cage) and let them cool; put the pecans that have cooled to near room temperature into a bottle-type frying machine that has been heated to 190°C Medium-baking until the temperature of the hickory shell is 150°C, and the baking time is about 12 minutes; then quickly pour the pecans into the walnuts containing 8% by weight of salt, 0.2% of stevia, 0.15% of monosodium glutamate and a small amo...
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