Five-kernel camellia oleifera

A technology of five-kernel camellia and camellia oleifera is applied in the field of five-kernel camellia to achieve the effects of improving nourishing performance, reasonable formula and high nutritional value

Inactive Publication Date: 2017-07-21
古天德
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of living standards, people have higher and higher requirements for the taste, texture and nu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation technology of five kernel camellia oleifera:

[0023] a. Flour steaming: Steam the wheat flour and corn flour on a steamer for 35 minutes;

[0024] b. Flour sifting: Spread the steamed wheat flour and corn flour to cool, pinch the agglomerated lumps and sieve, and the flour reaches 60 mesh;

[0025] c. Flour frying: Put the processed 60-mesh wheat flour and corn flour into the frying pan, fry at 150°C for 20 minutes, and fry them for later use;

[0026] d. Processing of five kernels: ripening the five kernels, roasting and peeling the peanut kernels, frying the sesame seeds, frying the melon seeds, almonds, and cashew nuts, and pressing them for later use;

[0027] e. Preparation of spices: the raw material powder is divided into 15 parts star anise, 10 parts prickly ash, 30 parts cumin, 5 parts angelica dahurica, 2 parts grass fruit, 2 parts cloves, 3 parts pimento, 2 parts nutmeg, and 5 parts ginger , 10 parts of amomum, 1 part of tangerine peel, and...

Embodiment 2

[0032] The preparation technology of five kernel camellia oleifera:

[0033] a. Flour steaming: Steam the wheat flour and corn flour on a steamer for 30 minutes;

[0034] b. Flour sifting: spread the steamed wheat flour and corn flour to cool, pinch the agglomerated lumps and sieve, and the flour reaches 80 mesh;

[0035] c. Flour frying: Put the processed 80-mesh wheat flour and corn flour into the frying pan, fry at 140°C for 25 minutes, and fry them for later use;

[0036] d. Processing of five kernels: ripening the five kernels, roasting and peeling the peanut kernels, frying the sesame seeds, frying the melon seeds, almonds, and cashew nuts, and pressing them for later use;

[0037] e. Preparation of spices: the raw material powder is divided into 20 parts star anise, 15 parts prickly ash, 20 parts cumin, 3 parts angelica dahurica, 5 parts grass fruit, 1 part clove, 5 parts pepper, 5 parts nutmeg, and 3 parts ginger , 5 parts of amomum, 3 parts of tangerine peel, and 15...

Embodiment 3

[0042] The preparation technology of five kernel camellia oleifera:

[0043] a. Flour steaming: Steam the wheat flour and corn flour on a steamer for 35 minutes;

[0044] b. Flour sifting: Spread the steamed wheat flour and corn flour to cool, pinch the agglomerated lumps and sieve, and the flour reaches 60 mesh;

[0045] c. Flour frying: Put the processed 60-mesh wheat flour and corn flour into the frying pan, fry at 150°C for 20 minutes, and fry them for later use;

[0046] d. Processing of five kernels: ripening the five kernels, roasting and peeling the peanut kernels, frying the sesame seeds, frying the melon seeds, almonds, and cashew nuts, and pressing them for later use;

[0047] e. Preparation of spices: the raw material powder is divided into 15 parts star anise, 10 parts prickly ash, 30 parts cumin, 5 parts angelica dahurica, 2 parts grass fruit, 2 parts cloves, 3 parts pimento, 2 parts nutmeg, and 5 parts ginger , 10 parts of amomum, 1 part of tangerine peel, and...

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Abstract

The invention discloses five-kernel camellia oleifera. The five-kernel camellia oleifera is prepared from the following raw materials in parts by weight: 55 to 70 parts of wheat flour, 10 to 15 parts of corn flour, 10 to 15 parts of peanut kernels, 1 to 2 parts of sesame, 2 to 3 parts of shelled melon-seeds, 1 to 4 parts of almonds, 1 to 4 parts of cashew nuts, 3 to 5 parts of edible salt and 1.5 to 2.5 parts of aromatic flvouring, where the aromatic flvouring is prepared from the following powder in parts by weight: 15 to 20 parts of anise, 10 to 20 parts of Sichuan Pepper, 20 to 30 parts of fennel, 3 to 5 parts of radix angelicae, 2 to 5 parts of tsaoko amomum fruit, 1 to 2 parts of clove, 3 to 5 parts of long pepper, 2 to 5 parts of netmeg, 3 to 5 parts of galangal, 5 to 10 parts of fructus amomi, 1 to 3 parts of dried orange peel and the balance of three ginsengs. The preparation process comprises the following steps: mixing the treated wheat flour, the corn flour, the peanut kernels, the sesame, the shelled melon-seeds, the almonds and the cashew nuts, adding the edible salt and the composite aromatic flvouring, and stirring uniformly to prepare the five-kernel camellia oleifera. Compared with the traditional camellia oleifera, the five-kernel camellia oleifera has the characteristics of more excellent taste and flavor as well as higher nutritional value and health-care property.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a five-kernel camellia oleifera. Background technique [0002] Camellia oleifera is a special food with strong local flavor. As a traditional snack in our country, it is delicious and economical, and is deeply loved by people. With the improvement of living standards, people have higher and higher requirements for the taste, mouthfeel and nutrition of food, and traditional camellia oleifera can no longer meet people's new requirements for nutrition. Therefore, need to provide a kind of novel camellia oleifera with higher nutritional value and better mouthfeel. Contents of the invention [0003] In view of the deficiencies in the prior art, the purpose of the present invention is to provide a five-kernel camellia, which has the characteristics of superior taste and flavor, higher nutritional value and health care performance than traditional camellia. [0004] The object of the ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L25/00A23L27/10A23L27/14
Inventor 古天德
Owner 古天德
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