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Saline water Artocarpus heterophyllus lam seed can and preparation method thereof

A technology of jackfruit seeds and brine, applied in food preparation, food ingredients as taste improvers, functions of food ingredients, etc., can solve problems such as unformed products, and achieve the effect of improving utilization rate, reducing irritability, and sweet taste

Active Publication Date: 2014-05-28
SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are few domestic and foreign research reports on utilizing jackfruit seeds for food processing, and there is no shaped product on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: prepare canned jackfruit seed of the present invention

[0038] Disinfection of jackfruit seeds: soak jackfruit seeds in 100ppm sodium hypochlorite solution for disinfection for 10 minutes;

[0039] Pre-cooking: Weigh 80Kg of jackfruit seeds, add 120L of cold boiled water, add 0.2Kg of salt, cook for 20 minutes, until the seed skin is slightly cracked, cool, remove the seed coat and seed coat, and wash the treated seeds for later use;

[0040] Mixing: Weigh 138.75 parts of water, 3.5 parts of salt, 0.22 parts of monosodium glutamate, 0.5 parts of white sugar, 1.0 parts of citric acid, 0.5 parts of calcium chloride, 3.5 parts of rice wine, 0.15 parts of sodium hexametaphosphate, mix well, and add 100 parts treated seeds;

[0041] Add 0.4 parts of xanthan gum as a stabilizer, after exhausting and sealing, sterilize at 121°C for 30min, and after cooling, seal and refrigerate at -4°C.

[0042]The product has been tested to meet the enterprise quality standar...

Embodiment 2

[0043] Embodiment 2: prepare canned jackfruit seed of the present invention

[0044] Disinfection of jackfruit seeds: soak jackfruit seeds in 120ppm sodium hypochlorite solution for disinfection for 10 minutes;

[0045] Pre-cooking: Weigh 120Kg of jackfruit seeds, add 180L of cold boiled water, add 0.3Kg of salt, cook for 25 minutes, until the seed skin is slightly cracked, cool, remove the seed coat and seed coat, and wash the treated seeds for later use;

[0046] Mixing: Weigh 200 parts of water, 0.68 parts of salt, 0.38 parts of monosodium glutamate, 0.89 parts of white sugar, 1.82 parts of citric acid, 0.94 parts of calcium chloride, 6.79 parts of rice wine, 0.28 parts of sodium hexametaphosphate, mix well, and add 194 parts treated seeds;

[0047] Add 0.4 parts of xanthan gum as a stabilizer, after exhausting and sealing, sterilize at 121°C for 30min, and after cooling, seal and refrigerate at -4°C.

[0048] The product has been tested to meet the enterprise quality sta...

Embodiment 3

[0049] Embodiment 3: prepare canned jackfruit seed of the present invention

[0050] Disinfection of jackfruit seeds: soak jackfruit seeds in 100ppm sodium hypochlorite solution for disinfection for 10 minutes;

[0051] Pre-cooking: Weigh 40Kg of jackfruit seeds, add 60L of cold boiled water, add 0.10Kg of salt, cook for 15 minutes, until the seed skin is slightly cracked, cool, remove the seed coat and seed coat, and wash the treated seeds for later use;

[0052] Mixing: Weigh 70 parts of water, 1.72 parts of salt, 0.10 parts of monosodium glutamate, 0.24 parts of white sugar, 0.48 parts of citric acid, 0.24 parts of calcium chloride, 1.8 parts of rice wine, 0.08 parts of sodium hexametaphosphate, mix well, and add 50 parts treated seeds;

[0053] Add 0.4 parts of xanthan gum as a stabilizer, after exhausting and sealing, sterilize at 121°C for 30min, and after cooling, seal and refrigerate at -4°C.

[0054] The product has been tested to meet the enterprise quality standar...

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PUM

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Abstract

The invention relates to the field of food processing, and discloses a saline water Artocarpus heterophyllus lam seed can and a preparation method thereof. The preparation method provided by the invention comprises the steps as follows: measuring water, salt, monosodium glutamate, white granulated sugar, citric acid, calcium chloride, rice wine, sodium hexametaphosphate and treated Artocarpus heterophyllus lam seeds; uniformly mixing and brewing; cooling, adding a stabilizer, canning, exhausting and sealing, sterilizing and cooling, wiping and storing, and obtaining the saline water Artocarpus heterophyllus lam seed can. The saline water Artocarpus heterophyllus lam seed can provided by the invention is prepared according to the characteristics of the artocarpus heterophyllus lam seeds, as appropriate ingredients are carefully chosen and an optimized processing technique is adopted, the prepared Artocarpus heterophyllus lam seed can is fragrant and sweet in mouthfeel, unique in flavor, rich in protein, starch and dietary fiber, at the same time has multiple health care functions such as improving human immunity, alleviating dysphoria and treating diarrhea, thereby facilitating the utilization ratio of artocarpus heterophyllus lam seeds.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a canned jackfruit seed in salt water and a preparation method thereof. Background technique [0002] Jackfruit (Artocarpus heterophylls Lam.), also known as wood pineapple and tree pineapple, belongs to the evergreen tree of Moraceae Osmanthus genus. It is a tropical tree species integrating fruit, grain and precious materials. It is native to India in tropical Asia. Widely cultivated, mainly distributed in Southeast Asian countries such as Sri Lanka, Myanmar, Indonesia, and China. In China, it is mainly distributed in Hainan, Guangdong, Guangxi, Yunnan, Fujian and Sichuan, among which Hainan Province is the most planted. [0003] Jackfruit is a world-renowned tropical fruit. The fruit contains 13%-20% seeds. The seeds are oval, as big as a chestnut, and rich in starch. Usually, the remaining seeds after eating the pulp are mostly used for selection and introduction. It is undou...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/29A23L25/00A23L33/00
CPCA23L5/20A23L25/20A23L27/00A23L29/27A23L33/00A23V2002/00A23V2200/16A23V2200/324A23V2200/32A23V2250/5086
Inventor 徐飞张彦军谭乐和初众谷风林贺书珍
Owner SPICE & BEVERAGE RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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