Polishing and drying method for pumpkin seeds

A drying method and technology of pumpkin seeds, which are applied in the fields of food drying, seeds preservation by drying, food science, etc., can solve problems such as harmful health, affecting the shelf life, and failure, and achieve extended shelf life, extended shelf life, and even taste distribution. Effect

Active Publication Date: 2019-04-23
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this technical solution has the following disadvantages: in the polishing process, add salad oil for polishing, because the main component of salad oil is vegetable oil, and vegetable oil is a compound formed by unsaturated fatty acid and glycerin, wherein fatty acid is stored and heated. Oxidation and rancidity will be found, and peroxides, aldehydes, ketones, etc. that may be harmful to health will be produced, and it will also produce a foul smell, making it rancid and affecting the shelf life

Method used

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  • Polishing and drying method for pumpkin seeds

Examples

Experimental program
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Effect test

Embodiment 1

[0028] The present embodiment provides a kind of fried pumpkin seeds peeled, and the specific processing process is as follows:

[0029] (1) Material selection, using specific gravity machines, color sorters, etc. to remove various impurities and heterogeneous seeds, and select plump pumpkin seeds that meet the requirements;

[0030] (2) Prepare soup liquid A, mix Luo Han Guo, yam, Poria cocos, Gorgon fruit, mint, ginseng and water in a mass ratio of 10:10:10:4; 4:0.025:1500, heat to boiling, and then Boil under high pressure for 1.5 hours to release the functional substances and characteristic aromas of Chinese herbal medicines, control the boiling temperature to 80°C-90°C, and filter to obtain soup liquid A;

[0031] (3) Prepare soup stock liquid B, mix table salt, white sugar, brown sugar, brown sugar syrup, and soup stock liquid A in a mass ratio of 200:100:100:50:1500, and cook for 30 minutes to obtain stock liquid B, where the brown sugar and brown sugar syrup help to e...

Embodiment 2

[0036] A method for polishing and drying pumpkin seeds, comprising the following steps:

[0037] (1) Preparation of polishing liquid: water and spice extracts were mixed in a mass ratio of 10:1 to prepare a polishing liquid. The spice extract can be obtained by pressing the spices to extract the juice; or the spices and water are boiled to a slight boil for 2-3 hours under normal pressure, and then filtered and cooled.

[0038] (2) Polishing treatment: first add the semi-finished pumpkin seeds fried and peeled in Example 1 to the polishing pot, heat it to 70°C-80°C while turning over, and then spray the polishing solution into the polishing pot through the nozzle to mix with the pumpkin seeds. This way can fully mix the polishing liquid and melon seeds evenly in a short time, so that the taste of the melon seeds is more evenly distributed; the amount of polishing liquid added is 5% of the weight of pumpkin seeds, and the temperature range is 70°C-90°C, and maintain In this te...

Embodiment 3

[0044] A method for polishing and drying pumpkin seeds, comprising the following steps:

[0045] (1) Preparation of polishing liquid: mix Luo Han Guo extract and peppermint extract at a ratio of 1:1, and then mix with water at a mass ratio of 70:1 to prepare a polishing liquid.

[0046] (2) Polishing treatment: first add the semi-finished pumpkin seeds fried and peeled in Example 1 to the polishing pot, heat to 80°C-90°C while turning over, then spray the polishing solution into the polishing pot through the nozzle and mix with the pumpkin seeds. The amount of polishing liquid added is 10% of the weight of the pumpkin seeds, so that the polishing liquid is evenly distributed on the surface of the melon seeds, and the temperature is raised to 90°C-110°C, and the turning polishing process is carried out at this temperature. The turning polishing time is 20min, and the melon seeds After the surface is bright, it is taken out of the pan, cooled to room temperature and packaged to ...

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Abstract

The invention discloses a polishing and drying method for pumpkin seeds, and belongs to the field of food processing. The method comprises the steps of taking water and a spice extract for mixing to obtain a polishing liquid; putting the pumpkin seeds which are stir-fried and hulled into a polishing pot, adding the polishing liquid of which the weight is 0.05-0.2 time of that of the stir-fried pumpkin seeds, afterwards, turning over the polishing pot and heating the polishing pot, and taking the pumpkin seeds out of the pot after drying. According to the polishing and drying method, the waterand the spice extract are mixed to prepare the polishing liquid, and in the polishing process, the shelf date of the product is prolonged while it can be guaranteed that the product is fresh and coolin appearance, bright, uniform and thin in skin; and under the same condition, the shelf date of the pumpkin seeds is prolonged by 1 month than that of pumpkin seeds polished by grease; meanwhile, thepolishing liquid prepared through mixing of the spice extract and the water endows the surface skin of the pumpkin seeds with the color and luster in the spice extract, the color richness of the surface of the pumpkin seeds is added, the overall color and luster of the pumpkin seeds are improved, the overall appearance is better, and consumers have a better appetite.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for polishing and drying pumpkin seeds. Background technique [0002] At present, there are three types of appearance of pumpkin seeds on the market. First, the original appearance of pumpkin seeds is maintained without processing or through cooking and frying processes; second, auxiliary materials need to be added to adhere or attach other Third, the raw materials are boiled or soaked to taste, fried and peeled, and polished with oil. The pumpkin seeds have a layer of skin off, and the surface is bright. In recent years, the third appearance of pumpkin seeds has begun to appear and become popular. Because the skin of this kind of pumpkin seeds is thin and crisp, it is generally called peeled pumpkin seeds or paper-skinned pumpkin seeds. [0003] In the production process of peeled pumpkin seeds, after peeling, oil is used for polishing, and the surface of the finished produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/10A23L3/3472A23B9/08
CPCA23B9/08A23L3/3472A23L25/20A23L25/25A23L27/10A23V2002/00A23V2250/21A23V2300/10
Inventor 周劲松石必文方兵潘艳秋郭书爱周靖
Owner CHACHA FOOD CO LTD
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