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Stir-frying processing technology of snakegourd seeds

A processing technology and a technology for melon seeds, which are applied in the field of frying and processing of melon seeds, can solve the problems of large loss, increased processing cost, low particle retention and the like, and achieve the effects of low loss, unique fragrance and good taste.

Inactive Publication Date: 2017-11-03
ANHUI JIUDIAN AGRI PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main defect of this processing method is that the degree of particle retention is low, and the loss after processing is large, so that the processing cost is significantly increased.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The feed water components are:

[0031] 7 servings of chrysanthemum

[0032] Licorice 10 parts

[0033] Honeysuckle 7 servings

[0034] 6 parts cinnamon

[0035] Dendrobium 8 parts

[0036] 2 parts honey

[0037] 3 parts palm oil

[0038] Sodium bicarbonate 0.8 parts

[0039] 40 parts of purified water.

[0040] The preparation method of the feed water is as follows: adding appropriate amount of pure water to chrysanthemum, licorice, honeysuckle, cassia bark and dendrobium, heating and refluxing to extract, filtering and retaining the filtrate after cooling; then adding honey, palm oil, sodium bicarbonate and the rest of pure water, mixing Just adjust.

Embodiment 2

[0042] The feed water components are:

[0043] 5 servings of chrysanthemum

[0044] Licorice 15 parts

[0045] 4 servings of honeysuckle

[0046] 8 parts cinnamon

[0047] Dendrobium 5 parts

[0048] 3 parts honey

[0049] 1 part palm oil

[0050] 1 part sodium bicarbonate

[0051] 30 parts of purified water.

[0052] The preparation method of the feed water is as follows: adding appropriate amount of pure water to chrysanthemum, licorice, honeysuckle, cassia bark and dendrobium, heating and refluxing to extract, filtering and retaining the filtrate after cooling; then adding honey, palm oil, sodium bicarbonate and the rest of pure water, mixing Just adjust.

Embodiment 3

[0054] The feed water components are:

[0055] 10 servings of chrysanthemum

[0056] 3 parts licorice

[0057] 9 servings of honeysuckle

[0058] 5 parts cinnamon

[0059] Dendrobium 12 parts

[0060] 1 part honey

[0061] 5 parts palm oil

[0062] Sodium bicarbonate 0.5 parts

[0063] 50 parts of purified water.

[0064] The preparation method of the feed water is as follows: adding appropriate amount of pure water to chrysanthemum, licorice, honeysuckle, cassia bark and dendrobium, heating and refluxing to extract, filtering and retaining the filtrate after cooling; then adding honey, palm oil, sodium bicarbonate and the rest of pure water, mixing Just adjust.

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PUM

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Abstract

The invention relates to the technical field of production and processing of snakegourd fruits, in particular to a stir-frying processing technology of snakegourd seeds. The stir-frying processing technology comprises the steps of screening snakegourd seeds and selecting the snakegourd seeds with good quality as raw materials; washing the snakegourd seeds with pure water; stir-frying the snakegourd seeds with a stir-frying machine, wherein the stir-frying temperature is 160 DEG C, and the stir-frying time is 5 minutes; adding seasoning water, raising the temperature to 80 DEG C, and performing soaking for 24 hours; fishing out the soaked snakegourd seeds, putting the fished-out snakegourd seeds on a mesh screen, performing draining to remove moisture, then putting the drained snakegourd seeds into a drying cabinet, performing drying for 5 hours, cooling the dried snakegourd seeds at the cooling rate of 10 DEG C / hour for lowering the temperature, when the temperature is lowered to 25 DEG C, immediately putting the cooled snakegourd seeds into a vacuum package machine, and performing packing; and performing disinfection on products by pasteurization. Through a reasonably designed processing technology, nutrient components of the snakegourd seeds are reserved, during processing, the loss of the snakegourd seeds is low, and the snakegourd seeds are not liable to break. Through carefully selected and designed components and preparation method of the seasoning water, the snakegourd seeds which are finally processed are unique in fragrance and good in mouth feel.

Description

technical field [0001] The invention relates to the technical field of Trichosanthes production and processing, in particular to a process for frying Trichosanthes seeds. Background technique [0002] Gualou, also known as wild gourd, scientific name Trichosanthes, contains calcium, magnesium, zinc, copper, protein, vitamins and other beneficial ingredients for the human body. It has comprehensive effects such as lowering blood pressure, blood sugar, and blood fat. health value. [0003] Trichosanthes fruit is oval, flat and elliptical, with light brown to tan surface, smooth, with a circle of grooves on the edge, a hilum at the tip, and blunt or narrow base. The testa is hard, and the membranous inner testa can be seen after being cut open. It is grayish white to grayish green in color, contains two yellow-white cotyledons, and is oily. [0004] Chinese patent application CN 102948832A discloses a processing method for frying Trichosanthes seeds, which uses Trichosanthes ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/10A23L33/105
CPCA23L25/20A23L33/10A23L33/105
Inventor 陈娇
Owner ANHUI JIUDIAN AGRI PROD DEV CO LTD