Processing method of six-flavor pumpkin seeds

A processing method and technology of pumpkin seeds, which are applied in the processing field of Liuwei pumpkin seeds, can solve the problems of monotonous taste, uneven taste, dry taste, etc., and achieve the effects of uniform taste, improved purity and taste, and rich aroma.

Inactive Publication Date: 2019-04-26
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problems of uneven taste, monotonous taste and dry taste of cooked pumpkin seeds on the market, the invention provides a processing method of six-flavored pumpkin seeds. The finished product prepared by the invention maintains a good appearance and rich taste At the same time, it also has the functions of health care, clearing heat and reducing fire, which meets the higher requirements of consumers for the quality of pumpkin seeds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A processing method of pumpkin seeds with six flavors, comprising the following steps:

[0044] (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;

[0045] (2) To prepare soup material A, mix Luo Han Guo, yam, Poria cocos, Gorgon fruit, mint, ginseng and water in a mass ratio of 10:10:10:4:4:0.025:1000, heat to boiling, and then Boil under pressure for 2.5 hours, so that the functional substances and characteristic aromas in Luo Han Guo, Chinese yam, Poria cocos, Gorgon fruit, mint, and ginseng are released.

[0046] (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 200:100:100:50:1000, and cook for 30 minutes to obtain stock liquid B. Brown sugar and brown sugar syrup help to enhance the fragrance of Luo Han Guo, improve the purity and taste of p...

Embodiment 2

[0054] A processing method of pumpkin seeds with six flavors, comprising the following steps:

[0055] (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;

[0056] (2) To prepare soup A, mix Luo Han Guo, yam, Poria cocos, Gorgon fruit, mint, ginseng and water in a mass ratio of 15:13:13:6:6:0.005:1500, heat to boiling, and then Cook under the pressure of MPa-0.008Mpa, control the cooking temperature at 100°C, so that the functional substances and characteristic aromas in Luo Han Guo, yam, Poria cocos, Gorgon fruit, mint, and ginseng are released, and filtered to obtain soup A, soup The flavors of Luo Han Guo, Chinese yam, Poria cocos, Gorgon fruit, mint and ginseng are all reflected in the liquid A;

[0057] (3) Prepare soup stock liquid B, mix table salt, white granulated sugar, brown granulated sugar, brown sugar syrup, and stock stock li...

Embodiment 3

[0063] A processing method of pumpkin seeds with six flavors, comprising the following steps:

[0064] (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;

[0065] (2) To prepare soup liquid A, mix Luo Han Guo, yam, Poria cocos, Gorgon fruit, mint, ginseng and water according to the mass ratio of 15:13:13:6:6:0.005:1000, heat to boiling, and then boil at 0.004 Cook under the pressure of MPa-0.008Mpa, control the cooking temperature at 100°C, so that the functional substances and characteristic aromas of Luo Han Guo, Chinese yam, Poria cocos, Gorgon fruit, mint, and ginseng are released, filtered to obtain soup A, soup The flavors of Luo Han Guo, Chinese yam, Poria cocos, Gorgon fruit, mint and ginseng are all reflected in liquid A;

[0066] (3) To prepare soup stock liquid B, mix table salt, white sugar, brown sugar, brown sugar syrup, and ...

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PUM

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Abstract

The invention discloses a processing method of six-flavor pumpkin seeds, and belongs to the technical field of the food processing. The method comprises the following steps: selecting a material; andpreparing soup liquid A, i.e., after mixing momordica grosvenori, rhizoma dioscoreae, poria cocos, semen euryales, peppermint, ginseng and water, boiling, and filtering to obtain the soup liquid A; preparing soup liquid B, i.e., mixing table salt, white granulated sugar, brown granulated sugar, brown sugar syrup and the soup liquid A, boiling for 30-50 minutes to obtain the soup liquid B; flavoring, mixing the soup liquid B, a sweetening agent, edible essence, tert-butylhydroquinone and pumpkin seeds, firstly boiling, and soaking for 30-60 minutes; and successively performing draining treatment, peeling treatment and polishing treatment. A prepared finished product is capable of keeping good appearance and abundant taste, improving the effects of the pumpkin seeds for keeping health, clearing heat to decrease internal heat, prolonging a guarantee period of the product, and meeting the higher requirements of a consumer on quality of the pumpkin seeds.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of pumpkin seeds with six flavors. Background technique [0002] Pumpkin seeds are the mature seeds of pumpkins, also known as pumpkin kernels, white melon seeds, and golden melon seeds. Pumpkin seeds have high nutritional value and are rich in essential fatty acids, amino acids, phytosterols, minerals, vitamins and polysaccharides, etc., which have the functions of repelling parasites, lowering LDL cholesterol, anti-inflammation, anti-oxidation, relieving high blood pressure, and reducing bladder and urethral pressure and other effects, while pumpkin seeds can be used for both medicine and food, and have good health care effects. [0003] At present, most of the cooked pumpkin seeds products on the market are original flavor and salt-baked, and the processing methods are mostly directly fried or boiled and then dried and fried. The prepared cooked pumpkin seeds ge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/00A23L33/105A23B9/08
CPCA23B9/08A23V2002/00A23L25/20A23L27/00A23L33/105A23V2200/30A23V2250/21A23V2300/10
Inventor 石必文周劲松方兵张书光沈玉芬谢玉鹏赵子舒
Owner CHACHA FOOD CO LTD
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