Preparation method of stir-fried pumpkin seeds

A technology of pumpkin seeds and pumpkin seeds, which is applied in the field of preparation of fried pumpkin seeds, can solve the problems of light taste, poor color, and affect the taste, and achieve the effect of fragrant taste, bright green color, and fresh breath

Inactive Publication Date: 2016-07-06
安徽徽风生态农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All kinds of edible melon seeds currently on the market are generally fried or dried, and finally sprayed with various seasonings; or various seasonings are added during the drying or frying process to form different flavors. Not only the color is poor, but the taste often can only stay on the surface of the roasted seeds and nuts, and the seeds cannot be tasted. After a period of storage, the seasonings attached to the surface will be wiped out, and the taste will become weaker, affecting the taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method for frying pumpkin seeds, comprising the steps of:

[0017] S1. Take 20 parts of pumpkin seeds by weight and put them into 120 parts of water for soaking for 2 days, filter to obtain the first prefabricated material;

[0018] S2, take by weight 35 parts of tea leaves, 18 parts of purslane, 15 parts of barley, 10 parts of wheat, and 15 parts of traditional Chinese medicine, crush them, add water to soak for 5 hours, filter, colloid mill, add 0.06 parts of enzyme preparation and mix and stir, mixing temperature The temperature is 40°C, and the mixing time is 3h to obtain the second preform;

[0019] S3. Mix 20 parts of the first prefabricated material, 30 parts of the second prefabricated material, 80 parts of water, 30 parts of salt, and 5 parts of sweetener in parts by weight, cook for 100in, cool to room temperature and stand for 2 days, filter and fry , to obtain fried pumpkin seeds.

Embodiment 2

[0021] A preparation method for frying pumpkin seeds, comprising the steps of:

[0022] S1. Take 50 parts of pumpkin seeds by weight and put them into 80 parts of water for soaking for 8 days, filter to obtain the first prefabricated material;

[0023] S2, take by weight 15 parts of tea leaves, 28 parts of purslane, 5 parts of barley, 20 parts of wheat, 5 parts of traditional Chinese medicine, crush, add water to soak for 15 hours, filter, colloid mill, add 0.02 parts of enzyme preparation and mix and stir, mixing temperature 50°C, the mixing time is 1h, and the second preform is obtained;

[0024] S3. Mix 50 parts of the first prefabricated material, 10 parts of the second prefabricated material, 160 parts of water, 20 parts of salt, and 12 parts of sweetener in parts by weight, cook for 80 inches, cool to room temperature and stand for 6 days, filter, and fry , to obtain fried pumpkin seeds.

Embodiment 3

[0026] A preparation method for frying pumpkin seeds, comprising the steps of:

[0027] S1. Take 30 parts of pumpkin seeds by weight and put them into 110 parts of water for soaking for 4 days, filter to obtain the first prefabricated material;

[0028] S2, take by weight 28 parts of tea leaves, 22 parts of purslane, 14 parts of barley, 14 parts of wheat, 12 parts of traditional Chinese medicine, crush, add water to soak for 10h, filter, colloid mill, add 0.046 parts of enzyme preparation and mix, mixing temperature The temperature is 42°C, the mixing time is 2.5h, and the second prefabricated material is obtained; wherein the traditional Chinese medicine includes by weight: 10 parts of bergamot, 40 parts of lotus leaf, 10 parts of licorice, 20 parts of malt, 10 parts of chrysanthemum, 15 parts of white sesame, motherwort 10 parts, the enzyme preparation includes pectinase, protease and cellulase.

[0029] S3. Mix 40 parts of the first prefabricated material, 12 parts of the ...

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PUM

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Abstract

The invention discloses a preparation method of stir-fried pumpkin seeds. The preparation method includes the following steps that the pumpkin seeds are sent into water to be soaked for 2-8 days and filtered, and a first prefabricated material is obtained; tea leaves, herba portulacae, coix chinensis tod., wheat and traditional Chinese medicine are crushed, soaked with water for 5-15 hours, filtered and subjected to colloid milling, an enzyme preparation is added, the mixture is mixed and stirred, the mixing temperature is 40-50 DEG C, mixing time is 1-3 hours, and a second prefabricated material is obtained; by weight, 20-50 parts of the first prefabricated material, 10-30 parts of the second prefabricated material, 80-160 parts of water, 20-30 parts of salt and 5-12 parts of a sweetening agent are mixed to be uniform, cooked for 80-100 minutes and cooled to room temperature, stands still for 2-6 days and is filtered and stir-fried, and the stir-fried pumpkin seeds are obtained. A product is faint scent in taste, rich in nutrient substances, bright green after being stored for a long time, good in mouthfeel and refreshing in breath after people eat the stir-fried pumpkin seeds.

Description

technical field [0001] The invention relates to the technical field of pumpkin seeds, in particular to a method for preparing fried pumpkin seeds. Background technique [0002] Pumpkin seeds are a popular snack food and an indispensable snack on the holiday table and when traveling. All kinds of edible melon seeds currently on the market are generally fried or dried, and finally sprayed with various seasonings; or various seasonings are added during the drying or frying process to form different flavors. Not only the color is poor, but the taste often can only stay on the surface of the roasted seeds and nuts, and the seeds cannot be tasted. After a period of storage, the seasonings attached to the surface will be wiped out, and the taste will become weaker, which will affect the taste. Contents of the invention [0003] The invention provides a method for preparing roasted pumpkin seeds. The finished product has a delicate taste and rich nutrients, and has a good taste e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/10A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 吴永超
Owner 安徽徽风生态农业开发有限公司
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