Processing and storing method for prolonging shelf life of roasted dried fruits

Abstract

The invention belongs to the field of food processing, and particularly relates to a processing and storing method for prolonging shelf life of roasted dried fruits, which is characterized by comprising the following steps: (1) screening and cleaning dried fruits, stirring and mixing chili powder and the dried fruits, and removing pungency; (2) cracking the dried fruits in the step (1) to form cracks on the surfaces of the dried fruits; (3) boiling ginger, radix tetrastigme and fennel in water, and fumigating the dried fruits in the step (2); (4) cooling the dried fruits in the step (3) to room temperature, and soaking the dried fruits in an antiseptic solution A; wherein the solution A is prepared from litsea cubeba aromatic oil with the mass concentration of 0.03 to 0.5 percent, cinnamicacid with the mass concentration of 0.02 to 0.5 percent, a willow bark extract with the mass concentration of 0.02 to 0.5 percent and the balance of water; wherein the soaking time is more than 2 hours, taking out the dried fruits, draining and drying the material; and (5) cooking the dried fruits in the step (4) with salt, garlic, Chinese prickly ash, star anise and liquorice according to a certain mass ratio. The preservative provided by the invention is strong in corrosion resistance, long in shelf life and lasting in fragrance.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing and storing method for prolonging the shelf life of roasted seeds and nuts. Background technique [0002] In the prior art, there are usually the following three methods for preserving roasted seeds and nuts: the first method is to prolong the shelf life of roasted seeds and nuts by high-temperature frying, but this method is more likely to destroy the nutrients of roasted seeds and nuts; the second is to use vacuum, Avoid oxidation of roasted seeds and nuts, but this method must firstly avoid air leakage, and second, avoid scalding the airtight container when the roasted seeds and nuts are overheated, so the simple vacuum method is not reliable; The taste becomes salty, and secondly, when the salt etc. are easy to absorb moisture, it will also accelerate the rate of corruption. [0003] Usually moldy roasted seeds and nuts will show that the nuts in the m...

AI Technical Summary

Problems solved by technology

[0004] In the roasting process of existing fried seeds and nuts, in order to make the surface color and aroma stand out, chemical additives are added. Although the surface color and oxidation properties of some dried fruits have changed, the toxic effect of the residual substances is not small, and some are carcinogenic, which is harmful to the human body. On the contrary, it is more unfavorable

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