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Tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method

A processing method, the technology of tartary buckwheat, is applied in the direction of food ingredients as odor improver, the function of food ingredients, food preparation, etc. It can solve the problems that have not been seen, and achieve golden color, golden color, transparent and clear, and strong wheat flavor Effect

Inactive Publication Date: 2015-11-04
ANHUI TIANMEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Most of the various types of pecans sold in the market are seasoned with edible flavors, and there is no precedent for producing nuts with tartary buckwheat extract as the base liquid and other ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1 The processing technology of tartary buckwheat extract

[0039] The technological process is: tartary buckwheat→removal of impurities→selection→cleaning→soaking→steaming→drying→frying→cooling→soaking→combining extracts.

[0040] The detailed process steps are as follows:

[0041] 1) Removal of impurities and selection: Select high-quality tartary buckwheat, and obtain clean tartary buckwheat after screening, wind selection, removal of impurities and stone removal.

[0042] 2) Soaking: soak tartary buckwheat in water, the ratio of tartary buckwheat to water is: 5:3→1:1 for soaking, soaking water is directly taken from tap water, taking Hefei as an example, soak for 2-4 hours in summer, Soak for 4-6 hours in spring and autumn, and 8-10 hours in winter.

[0043] 3) Steaming: Drain the soaked tartary buckwheat from the surface, pour it into a continuously rotating horizontal steam pot, fill it with steam, and steam the tartary buckwheat in the pot for 30-50 minu...

Embodiment 2

[0048] The processing technology of embodiment 2 tartary buckwheat flavor pecans

[0049] The process flow is: pecans→grading→cleaning→wet equalization→opening→finishing→tasting (material liquid)→flavoring→drying→baking→cooling→packing.

[0050] The detailed steps are as follows:

[0051]1) Classification According to industry standards, the types and sizes of pecans are classified by grading equipment, and then the classified pecans are opened, tasted, dried, and baked; it is beneficial to the opening, taste, and drying during processing. , baking, etc. are even and consistent, improving the stability of product quality;

[0052] Or according to the actual situation, the variety and size of pecans can be customized into large circle, medium circle, small circle and large pointed, medium pointed and small pointed; according to the variety and size of pecans, through grading equipment, different screens are used The pecans are classified according to the mesh diameter, and th...

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Abstract

The invention discloses a tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method. The tartary buckwheat leach liquor processing technology includes the procedures of tartary buckwheat obtaining, impurity removal, fine selection, cleaning, soaking, steaming, drying, frying, cooling, soaking and leach liquor combining. The tartary buckwheat flavor pecan processing technology includes the procedures of pecan obtaining, grading, cleaning, samming, opening, de-enzyming, taste adding (material liquid), taste oozing, drying, baking, cooling and packaging. Pecans obtained through the technology are bright in color, kernels are crisp, and a special flavor of tartary buckwheat is obtained. The pecans are pure and natural in fragrance, and physical properties in the tartary buckwheat are integrated in the pecans. The pecans have the functions of helping digestion and reducing blood fat, and leisure nut food which is natural, fragrant and beneficial to health and shows a whole new concept is provided for customers.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of tartary buckwheat-flavored pecan fruit and tartary buckwheat extract. Background technique [0002] China is the hometown of buckwheat, and tartary buckwheat has a long history of planting in our country. In the "Shen Nong Shu" in the fifth century BC, it was recorded that tartary buckwheat was one of the eight grains cultivated at that time; "Compendium of Materia Medica" records: Bitter in taste, neutral in coldness, good for energy, sustaining spirit, benefiting eyes and ears, lowering qi and widening intestines, invigorating stomach, etc. Tartary buckwheat is not only rich in rutin and selenium, which are hardly found in other food crops, but also contains 18 kinds of amino acids, 9 kinds of fatty acids, rich in dietary fiber, chlorophyll, crude protein, carbohydrates, minerals and various trace elements. Reasonable content and free of sugar and choleste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/30A23L19/00
CPCA23V2002/00A23V2200/15A23V2200/30
Inventor 宋家臻宋有谞姚玉飞
Owner ANHUI TIANMEI FOOD
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