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

Inactive Publication Date: 2011-06-01
杭州千岛湖山之子食品实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional pecan processing technology needs to go through high-temperature roasting and frying process, and the high temperature for a long time will seriously reduce the content of ginsenoside and ginsenoside alcohol in American ginseng, which have nourishing effects. In addition, American ginseng is slightly bitter, which is difficult to meet the food flavor. Basic Taste Requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a processing method for American ginseng Chinese walnut, which comprises that: Chinese walnut subjected to baking and frying treatment is immersed into leaching liquor of American ginseng for seconds, quickly fished out, and subjected to low-temperature drying treatment. The processing method solves the problem that high-temperature drying and frying of the prior processing process of Chinese walnut can cause loss of drug effect components of American ginseng and make Chinese walnut products have the main functions of American ginseng on the basis of the original flavor and nutrition.

Description

technical field [0001] The invention belongs to the field of deep processing of nut foods, and in particular relates to a processing method of hickory nuts added with American ginseng. Background technique [0002] Hickory (Carya cathayensis Sarg.) is also known as small walnut and small walnut. It grows in mountainous areas with superior climate, fertile soil and lush vegetation. It is mainly distributed in Tianmu mountainous area centered on Changhua Town, Lin'an, Zhejiang Province, so it is also called Changhua Mountain. Walnut, its planting area and output account for 68.91% and 70.6% of the country's total, and its quality is the best in the country. Because pecans are cultivated in remote mountainous areas and are not subject to much pollution, pecans are a nutritious green food. Germination begins in early April every year, leaves unfold in mid-to-early April, blooms from late April to early May, fruit expansion period is from May to July, fruit and oil growth period...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L1/30A23L1/29A23L33/105
Inventor 汪来进龚启明
Owner 杭州千岛湖山之子食品实业有限公司
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