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Processing technology of stir-fried semen trichosanthis

A processing technology, a technology of melon seeds, is applied in the field of processing technology of frying melon seeds, can solve the problems of affecting the taste, cannot remove peculiar smell, and is not easy to crack, and achieves the improvement of flavor concentration, edible safety, and increased flavor. Effect

Inactive Publication Date: 2016-12-07
TONGCHENG GUNIUBEI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the seed coat of Trichosanthes seeds is hard, sweet and slightly bitter, the frying method of ordinary melon seeds cannot remove the peculiar smell, affect the taste, and is not easy to crack

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing technology for frying Trichosanthes quince seeds, specifically comprising the following steps:

[0026] (1) Screening: Use a color sorter to remove various impurities, shriveled seeds, inferior seeds and heterogeneous seeds, and select evenly sized and plump Trichosanthes seeds;

[0027] (2) Cleaning: Put the sifted Trichosanthes seeds into salt water and stir, remove and rinse in clean water;

[0028] (3) Drying: Spread the washed Trichosanthes seeds evenly on a drying rack, and then place them in a drying room at a temperature of 45°C for 1 hour;

[0029] (4) Soup preparation: the soup consists of ingredients and water, the ingredients are passed through a 100-mesh sieve, and the weight ratio of ingredients to water is 35:1, wherein the ingredients are composed of the following raw materials in parts by weight:

[0030] 10 parts of cumin, 8 parts of white sugar, 8 parts of star anise, 7 parts of lemon, 20 parts of salt, 10 parts of pepper, 7 parts of cin...

Embodiment 2

[0039] A processing technology for frying Trichosanthes quince seeds, specifically comprising the following steps:

[0040] (1) Screening: Use a color sorter to remove various impurities, shriveled seeds, inferior seeds and heterogeneous seeds, and select evenly sized and plump Trichosanthes seeds;

[0041] (2) Cleaning: Put the sifted Trichosanthes seeds into salt water and stir, remove and rinse in clean water;

[0042] (3) Drying: Spread the washed Trichosanthes seeds evenly on a drying rack, and then place them in a drying room at a temperature of 45°C for 1 hour;

[0043] (4) Soup preparation: the soup consists of ingredients and water, the ingredients are passed through an 80-mesh sieve, and the weight ratio of ingredients to water is 30:1, wherein the ingredients are composed of the following raw materials in parts by weight:

[0044] 5 parts cumin, 2 parts white sugar, 3 parts star anise, 2 parts lemon, 12 parts salt, 4 parts pepper, 2 parts cinnamon, 2 parts bay leav...

Embodiment 3

[0053] A processing technology for frying Trichosanthes quince seeds, specifically comprising the following steps:

[0054] (1) Screening: Use a color sorter to remove various impurities, shriveled seeds, inferior seeds and heterogeneous seeds, and select evenly sized and plump Trichosanthes seeds;

[0055] (2) Cleaning: put the sifted Trichosanthes seeds into salt water and stir, remove and rinse in clean water;

[0056] (3) Drying: Spread the washed Trichosanthes seeds evenly on a drying rack, and then place them in a drying room at a temperature of 45°C for 1 hour;

[0057] (4) Soup preparation: the soup consists of ingredients and water, the ingredients are passed through a 100-mesh sieve, and the weight ratio of ingredients to water is 35:1, wherein the ingredients are composed of the following raw materials in parts by weight:

[0058] 8 parts of cumin, 6 parts of white sugar, 5 parts of star anise, 6 parts of lemon, 15 parts of salt, 7 parts of pepper, 5 parts of cinna...

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PUM

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Abstract

The present invention relates to a processing technology of stir-fried semen trichosanthis and belongs to the field of snack food processing. The processing technology comprises the following steps: screening, washing, air-drying, soup material preparing, soaking and flavoring, drying, baking, secondarily soaking, baking, sterilizing and bagging, etc. By conducting the soaking for twice and the air-drying for multiple times, the accessory materials are fully permeated into the semen trichosanthis, which improves the concentration of the flavoring materials of the semen trichosanthis and increases the fragrance. In the processing processes, the baking is firstly conducted and then the baking is conducted. During the stir-frying process, the own fragrance of the semen trichosanthis can be extracted out and the outer shells of the semen trichosanthis have the fragrances of the accessory materials. After the soaking for twice and then the baking, the fragrance mellowness of the semen trichosanthis outer shells are further improved. The mellow fragrance and mouthfeel of the processed semen trichosanthis are utilized. Almost all the nutritional ingredients of the semen trichosanthis are kept and the stir-fried semen trichosanthis is safe in consumption. The processing technology is simple in operations and conductive for an extensive promotion.

Description

technical field [0001] The invention belongs to the field of leisure food processing, and in particular relates to a processing technology for frying Trichosanthes seeds. Background technique [0002] Gualou, also known as wild gourd, scientifically known as Trichosanthes chinensis, has the effects of relieving heat and thirst, diuresis, antitussive and expectorant. Trichosanthes seeds are egg-shaped, flat and oval, with light brown to tan surface, smooth, with a circle of grooves on the edge, a hilum at the tip, blunt round or narrow base, hard testa, and membranous inner testa can be seen after being cut open , gray-white to gray-green in color, containing two yellow-white cotyledons, rich in oil. Modern medical research has confirmed that Trichosanthes seeds contain 16.8% unsaturated fatty acids, 5.46% protein, 17 kinds of amino acids, triterpene saponins, multivitamins and 16 kinds of trace elements such as calcium, iron, zinc and selenium. Eating Trichosanthes seeds c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/10
CPCA23V2002/00A23V2200/16
Inventor 华长虹
Owner TONGCHENG GUNIUBEI AGRI DEV
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