Processing technology of wild jujube seeds parched with pig heart blood

Abstract

The invention discloses a processing technology of wild jujube seeds parched with pig heart blood. The processing technology comprises the following steps of S1, weighing appropriate grams of spina date seeds, performing thorough cleaning, and then performing stripping and drying by airing; S2, placing the spina date seeds treated in S1 in an iron pan, and performing frying with a mild fire untilscorch aroma is generated; S3, cutting pig heart into slices, and extruding pig heart blood; S4, respectively taking spina date seeds treated in the step S2 and the pig heart blood in the step S3 in the mass ratio being 10 to 1, and adding the taken spina date seeds and the taken pig heart blood in a container together, pouring clean water, performing uniform stirring, and performing standing; andS5, when the pig heart blood is completely absorbed by the spina date seeds in S4, pouring the spina date seeds in the pot, performing stir-frying with a mild fire for 6-8 minutes, wherein the stir-frying temperature is 130-135 DEG C, and finishing processing. The processing technology is fine, effective components are reserved to the maximum extent, the product is stable in quality, the effect is good, and promotion of the production benefits of relevant products is facilitated.

Description

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AI Technical Summary

Benefits of technology

This patented method improves the preparation of diced sweet potatoes for use in foods by reducing their size without losing flavor or nutrients from them during cooking. It also allows for precise control over these factors like how long it takes to mash up chickens with oil before they are ready-to-eat. Overall this results in improved taste sensations that can be beneficially used in various industries including restaurants where delicate vegetables must still maintain freshness after being cut into smaller pieces.

Problems solved by technology

This patented technical problem addressed by this patents describes how current methods of producing suckersarenanas involve extracting certain beneficial components from their stalk or pulse shell before cooking them into crisp cereals like rice or mazolong tea leaves. However, these processes lack critical parameter values making it difficult to optimize the final product based upon its desired outcome.