Processing method of gen-seng kiskatom

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...

Examples

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...

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...

Examples

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...