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Cucurbitae semina and its processing method

A technology of pumpkin seeds and jasmine flowers, applied in the fields of application, food preparation, food science, etc., can solve the problems that have not yet occurred, and achieve the effects of ensuring food safety, eliminating residues, and reasonable processing methods

Active Publication Date: 2007-03-28
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, there has not been a good taste of using mechanized production equipment to fry pumpkin seeds so that the seeds have a strong burnt aroma and jasmine flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Use a sorting machine to remove impurities from the small pumpkin seeds that need to be processed, and select small pumpkin seeds that meet the requirements of uniform particle size; put the selected small pumpkin seeds in the clothes-removing pot, and add pumpkin seeds 2-3 times the weight water, then add hemicellulase with a weight of 1-2‰ of pumpkin seeds, heat to 50-55°C, keep for 30 minutes, then transfer to a cleaning pot to clean and reserve; weigh 3kg of jasmine, 1kg of tea, 0.5kg of licorice, Put 3kg of salt and 1kg of sweetener into 1000kg of water, add 500kg of uncoated pumpkin seeds, and cook at a temperature of 98-100°C for 60-70 minutes; drain the boiled pumpkin seeds and put them into the continuous Dry in a hot air convection dryer at a temperature of 100-120°C for 30-40 minutes, so that the water content of the pumpkin seeds is 18-22%; use a mechanized frying machine to fry the dried small pumpkin seeds, the temperature The temperature is 160-180°C for ...

Embodiment 2

[0023] Use a sorting machine to remove impurities from the small pumpkin seeds that need to be processed, and select small pumpkin seeds that meet the requirements of uniform particle size; put the selected small pumpkin seeds in the clothes-removing pot, and add pumpkin seeds 2-3 times the weight Then add hemicellulase with a weight of 1-2‰ of pumpkin seeds, heat to 50-55°C, keep it for 30 minutes, then transfer it to a cleaning pot and clean it for later use; weigh 4kg of jasmine, 2kg of tea, 1kg of licorice, and salt Put 4kg and 2kg of sweetener into 1000kg of water, add 500kg of uncoated pumpkin seeds, cook at a temperature of 98-100°C for 60-70 minutes; drain the boiled pumpkin seeds and put them into continuous hot air Dry in a convection dryer at a temperature of 100-120°C for 30-40 minutes, so that the water content of the pumpkin seeds is 18-22%; use a mechanized frying machine to fry the dried small pumpkin seeds at a temperature of 160-180°C, the time is 30-45 secon...

Embodiment 3

[0025] Use a sorting machine to remove impurities from the small pumpkin seeds that need to be processed, and select small pumpkin seeds that meet the requirements of uniform particle size; put the selected small pumpkin seeds in the clothes-removing pot, and add pumpkin seeds 2-3 times the weight Then add hemicellulase with the weight of 1-2‰ of pumpkin seeds, heat to 50-55°C, keep it for 30 minutes, then transfer it to a cleaning pot to clean it for later use; weigh 3.5kg of jasmine, 1.5kg of tea, and 0.75kg of licorice kg, 3.5kg of salt and 1.5kg of sweetener are put into 1000kg of water, add the uncoated pumpkin seeds, and cook for 60-70 minutes at a temperature of 98-100°C; drain the boiled pumpkin seeds and put them in Dry in a continuous hot air convection dryer at a temperature of 100-120°C for 30-40 minutes, so that the water content of the pumpkin seeds is 18-22%; use a mechanized frying machine to fry the dried small pumpkin seeds The temperature is 160-180°C, and t...

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Abstract

The present invention relates to a snack food-pumpking seed and its processing method. Said invention uses pumpking seed as raw material, uses jasmine flower as main ingredient and uses tea, licorice, edible salt, sweetening agent and water as auxiliary material, and makes them undergo the processes of screening, peeling, cooking, drying, stir-frying, cooling, spraying flavouring material, air-separating and packaging so as to obtain the invented product.

Description

technical field [0001] The invention relates to a food and a food processing method, in particular to a pumpkin seed and a processing method thereof. technical background [0002] As a snack food, melon seeds have always been loved by people and overseas Chinese. Pumpkin seeds, also known as pumpkin kernels, square melon seeds, nest melon seeds, white melon seeds, pumpkin rice, etc. Its seeds are rich in nutrients, among which the fat content is as high as 49.9%, and most of the fatty acids contained in it are essential fatty acids and linoleic acid; the protein content is 6.4%, and its absorption rate is extremely high, about 90-97% , and contains a variety of essential amino acids; rich in inorganic salt elements Ca, Mg, P, Fe, Zn, K and vitamins A, B 1 , B 2 , C and carotene (Carotene), etc., and does not contain tannins, trypsin inhibitors and flatulence factors. At the same time, the oligosaccharides and zinc in pumpkin seeds can regulate the hormone system of the h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 陈先保
Owner CHACHA FOOD CO LTD
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