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Method for processing trichosanthes seed

A processing method and the technology of Trichosanthes seeds, which are applied in the field of Trichosanthes seeds processing, can solve the problems of unsatisfactory consumers and monotonous taste of Trichosanthes seeds, and achieve the effects of low oil content, rich nutrition and high economic benefits

Inactive Publication Date: 2019-05-28
安徽省徽岳记食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But in the prior art, the taste of Fructus Trichosanthes is comparatively single, can't satisfy the demand of the consumer, therefore needs to develop a kind of Fructus Trichosanthes unique in taste, nutritious to satisfy the needs of the market

Method used

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Embodiment Construction

[0021] The technical scheme of the present invention will be further described below in conjunction with specific examples:

[0022] A processing method of trichosanthes seeds, comprising the following steps:

[0023] (1) Pick when Trichosanthes turn pale yellow, put the Trichosanthes in a ventilated place to dry, cut open from the fruit pedicle, take out the Trichosanthes seeds, screen out the Trichosanthes seeds with full particles, uniform size and uniform color, wash Clean and set aside. When cleaning the Trichosanthes seeds, first soak the Trichosanthes seeds in boiling water for 50 minutes. After soaking and scalding, take them out and wash them with clean water to remove surface impurities;

[0024] (2) Send the Trichosanthes seeds into the oven for baking, firstly bake them at 65°C for 16 hours, then bake them at 75°C for 5 hours, then stir fry them in a frying pan for 30 minutes, then put them into the steamer , adding 10% rice wine to water for steaming, and finally...

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Abstract

The invention discloses a method for processing trichosanthes seed, which comprises multiple steps of: drying, steaming and boiling, for fully exerting the fragrant and crispy characteristics thereof,while combining tea fragrance and floral fragrance during seasoning, for common tastes of the two together, to obtain trichosanthes seed with rich nutrition, and good pharmacology, color, fragrance and taste, meeting the tastes and needs of consumers. The trichosanthes seed obtained in this processing method not only has the characteristics of good quality, good flavor, low oil content, and barely suffering from excessive internal heat after eating, but also has the effects of mellow taste and producing saliva, while method for processing trichosanthes seed has simple production process, suitability for small enterprises and self-employed households, and high economic benefits, and provides an effective way for the market consumption of trichosanthes seed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing Trichosanthes seeds. Background technique [0002] Gualouzi is derived from the dried and mature seeds of Trichosanthes or Trichosanthes bilaterally, a cucurbitaceae plant. It is rich in oil, sterols, triterpenes, saponins, proteins and various amino acids. It has been included in the Chinese Pharmacopoeia. Intestinal laxative, often used to treat mastitis, lung abscess, lung-heat cough, turbid yellow and thick phlegm, chest obstruction and heartache, chest fullness, intestinal abscess, swelling and pain, constipation and other symptoms. It has anti-inflammatory and anti-cancer effects, and has a significant effect on lung cancer, gastric cancer, pancreatic cancer, and breast cancer. [0003] But in the prior art, the taste of Trichosanthes subflora is comparatively single, can't satisfy the demand of the consumer, therefore needs to d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/105A23L27/20A23L27/10
Inventor 李广来朱德毅
Owner 安徽省徽岳记食品股份有限公司