A kind of processing method of sautéed torreya with open-mouthed salt

Abstract

The present invention relates to the field of food processing and more particularly relates to a processing method of mouth-opening salt stir-fried torreya grandis seeds. The processing method comprises the following steps: class screened torreya grandis seeds are sun-dried until the seeds are cracked, then the sun-dried torreya grandis seeds are put into an iron furnace, the torreya grandis seeds are mixed evenly with coarse salt in proportions to be stir-fried using high heat until outer shells of the seeds burn hands, the coarse salt is sieved, the torreya grandis seeds are poured into a refine salt water to be soaked, the soaked torreya grandis seeds are drained, the drained torreya grandis seeds are stir-fried with an average temperature of furnace walls at 227.0 DEG C until the seed shells are dry, then the coarse salt is added, the torreya grandis seeds are stir-fried using high heat with an average temperature of the furnace walls at 223.0 DEG C until kernel coats are easy to peel and meat color is golden, the stir-fried torreya grandis seeds can be taken out from a pot, the taken out torreya grandis seeds are cooled, and the cooled torreya grandis seeds are sealedly packaged. After the stir-frying, the torreya grandis seeds can be opened slightly by directly using hands, and the mouth-opening salt stir-fried torreya grandis seeds have the characteristics of being convenient, hygienic, nutritious and superior in taste. At the same time, the stir-frying method does not reduce the antioxidant capacity of the finished products of the torreya grandis seeds and does not affect the quality of the torreya grandis seeds.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for sautéing torreya with salt. Background technique [0002] Torreya grandis (Torreya grandis 'Merrillii') is an excellent variety of Torreya grandis (Torreya grandis) in the family Taxaceae. Torreya dried fruit has a crisp flavor and rich nutrition. The protein content of the seed kernel is 12.1-16.4%. It has 17 kinds of amino acids, and the potassium content ranks first among all dried fruits. above. Torreya torreya seed kernel oil content reaches about 60%, unsaturated fatty acid in oil reaches more than 80%, wherein the content of the essential fatty acid linoleic acid of human body is as high as 45%. Modern medicine has proved that torreya seed has a certain effect of lowering blood fat and cholesterol. Torreya seed oil has obvious preventive effect on the formation of atherosclerosis, and can be used as a tonic for patients with hypertension and arterio...

AI Technical Summary

Problems solved by technology

[0004] Aiming at the shortcomings and deficiencies in the above-mentioned prior art, the purpose of the present invention is to solve the problem that the torreya seed shell is relatively hard and difficult to peel off after frying, and to provide a processing method for torreya torreya that is full of flavor and easy to peel by hand. Torreya can be opened with a light touch, which is convenient, hygienic, nutritious and tastes good

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