Instant high-temperature process for baking melon seeds
Through the introduction of high -temperature treatment steps in the production process of melon seeds, the problem of low fragrance of melon seeds is solved, and the melon seeds are significantly improved, and the melon seeds have been ensured, and the quality and taste of melon seeds are ensured.
Patent Information
- Application Number
- CN202411588180.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-08
- Publication Date
- 2025-01-28
AI Technical Summary
In the existing melon seed production process, the melon seeds have low crispy aroma, which affects the overall sales quality of melon seeds.
The high temperature process is used to bake melon seeds, including the steps of raw materials preparation and cleaning, cooking, baking, cooling, instantaneous high temperature treatment, cooling, screening and packaging. Through instant high temperature treatment, the scent of melon seeds has increased significantly, and the Renhuang rate increases by 40 %.
It improves the crispyness and benevolence of melon seeds, ensure the best taste of melon seeds, avoid nutritional loss, and improve the overall quality of melon seeds.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food or food material processing, in particular to an instantaneous high-temperature process for baking melon seeds. Background Art
[0002] As a leisure food, melon seeds have always been loved by people. Melon seeds, also known as melon seeds, have many types, including sunflower seeds, clams, hanging melon seeds, watermelon seeds, pumpkin seeds, cucumber seeds, loofah seeds, etc. The melon seeds we usually refer to are generally the fruits of sunflowers, that is, sunflower seeds. Sunflower seeds are an indispensable snack in people's lives.
[0003] In the melon seeds production process, the original melon seeds production process flow is; cleaning → steaming → baking → cooling → screening → packaging; the melon seeds prepared in this production step are not crispy and fragrant, and the kernel yellowing rate of the melon seeds is not high, which affects the overall sales quality of the melon seeds. Therefore, there is an urgent need for a high-temperature process for baking the melon seeds to ensure the quality of the melon seeds. Summary of the invention
[0004] 1. Technical issues to be resolved
[0005] In view of the shortcomings of the prior art, the present invention provides an instant high-temperature process for baking melon seeds, which solves the problem that the melon seeds are not crispy and fragrant enough in the prior melon seed production process.
[0006] (II) Technical solution
[0007] To achieve the above object, the present invention provides the following technical solution: a melon seed baking instant high temperature process, characterized in that it comprises the following steps:
[0008] S1: Preparation and cleaning of raw materials: vibrate and screen high-quality melon seeds to remove dust and excess shell residues from the melon seed shells for 30 minutes. Wash the screened melon seeds with clean water from a washing machine until clean water is produced. This process takes 15-30 minutes.
[0009] S2: Steaming: Put the washed melon seeds into a pot and boil them for 50-70 minutes;
[0010] S3: Baking: Put the steamed melon seeds into a baking tank and bake them at 100 degrees for 170-190 minutes; first drain the steamed melon seeds, and then pour them into the baking tank for baking;
[0011] S4: Cooling: Cool down to below 30 degrees in the cooling line; the baked melon seeds are cooled, and the cooling can be done by natural cooling or air cooling. The air cooling can be done by a food air cooler. The air cooler can increase the speed and reduce the cooling time, making it easier to enter the next step.
[0012] S5: Instant high temperature: The cooled melon seeds enter the 130-degree instant high temperature barrel and come out of the barrel in 16 seconds; the crispness and fragrance are greatly improved, and the yellowing rate of the melon seeds is increased by 40%;
[0013] S6: Cooling: Cool the seeds in the cooling line to below 30 degrees; cool the seeds that are instantly hot. The cooling can be done by natural cooling or air cooling. The cooled seeds are ready for use.
[0014] S7: Screening: The finished product enters the screening machine to screen out impurities; the cooled melon seeds are put into the screening machine for screening, some of the fallen impurities of the crispy skin are screened out, and only the melon seeds are retained and transported to the silo through the conveyor line;
[0015] S8: Packaging: The packaging machine packages the finished products; the melon seeds in the silo are packaged by the packaging machine, and the appropriate packaging is selected according to the leakage of the silo and the cooperation of the packaging machine, and then stored and sold.
[0016] Preferably, washing the melon seeds according to step S1 to remove impurities helps to reduce residues in subsequent steps and avoid gelatinization of some residues during baking, which affects the quality of the melon seeds themselves.
[0017] Preferably, the melon seeds are sterilized as described in S2.
[0018] Preferably, according to the melon seeds roasting described in S3, the roasting tank used needs to have a stirring function to avoid excessive roasting of the melon seeds on the surface due to long-term roasting, resulting in gelatinization and affecting the overall quality.
[0019] Preferably, the roasted melon seeds are cooled by air cooling equipment as described in S4, which saves time.
[0020] Preferably, the melon seeds are subjected to instant high-temperature treatment as described in S5, which locks in the nutritional components of the melon seeds to a certain extent and also improves the crispness and fragrance of the melon seeds.
[0021] Preferably, the cooled melon seeds are screened again according to S7, so that some impurities in the crispy skin are removed and only the melon seeds are retained. At the same time, this process also helps the subsequent transportation of the melon seeds.
[0022] (III) Beneficial effects
[0023] Compared with the prior art, the present invention provides an instant high temperature process for baking melon seeds, which has the following beneficial effects:
[0024] 1. The melon seeds are baked in an instant high temperature process. The melon seeds produced by the steps in the article, especially the addition of instant high temperature technology, greatly improve the crispness and fragrance of the melon seeds, and the kernel yellowing rate of the melon seeds is increased by 40% to more than 96%, which can ensure the best taste of the melon seeds and avoid the loss of nutrients, thereby ensuring the quality of the melon seeds after production. At the same time, the screening machine removes some excess impurities and ensures the quality of the product.
[0025] 2. The melon seeds are baked in an instant high-temperature process. By putting the cooled melon seeds into a screening machine for screening, some fallen crispy impurities are screened out, leaving only the melon seeds, which are then transported to the silo through a conveyor line, which also helps with the subsequent transportation of the melon seeds. DETAILED DESCRIPTION
[0026] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0027] Embodiment 1:
[0028] The instant high temperature process for baking melon seeds includes the following steps:
[0029] S1: Preparation and cleaning of raw materials: Vibrate and screen high-quality melon seeds to shake out the dust and excess shell residues adhering to the melon seed shells. The screening time is 30 minutes. Wash the screened melon seeds and rinse them with clean water in a washing machine until clean water comes out. The time is 15-30 minutes.
[0030] S2: Steaming: Put the washed melon seeds into a cooking pot and boil them. The boiling time should be kept at 50-70 minutes. During the steaming period, high temperature can be used for sterilization to avoid bacterial residue and ensure the quality of the melon seeds.
[0031] S3: Baking: Put the cooked melon seeds into the baking tank and bake at 100 degrees for 170-190 minutes; first drain the cooked melon seeds, and then pour them into the baking tank for baking. The baking tank used needs to have a stirring function to avoid over-baking of the melon seeds on the surface due to long-term baking, causing gelatinization and affecting the overall quality.
[0032] S4: Cooling: Cool down in the cooling line to below 30 degrees; cool down the baked melon seeds. Cooling can be done by natural cooling or air cooling. Air cooling can be done with a food air cooler. Cooling with an air cooler can increase the speed, reduce the cooling time, and facilitate the next step.
[0033] S5: Instant high temperature: The cooled melon seeds enter the 130-degree instant high temperature barrel and come out of the barrel in 16 seconds; the crispness and fragrance are greatly improved, and the yellowness rate of the melon seeds is increased by 40%.
[0034] S6: Cooling: Cool the seeds in the cooling line to below 30 degrees; cool the seeds that are instantly heated to high temperature. The cooling can be done by natural cooling or air cooling. The cooled seeds are ready for use.
[0035] S7: Screening: The finished product enters the screening machine to screen out impurities; the cooled melon seeds are placed in the screening machine for screening, and some fallen impurities of the crispy skin are screened out, leaving only the melon seeds, which are then transported to the silo through the conveyor line. This step helps to prevent the crispy skin of the melon seeds from falling off and affecting the taste during the subsequent transportation of the melon seeds to a certain extent.
[0036] S8: Packaging: The packaging machine packages the finished products; the melon seeds in the silo are packaged by the packaging machine, and the appropriate packaging is selected according to the leakage of the silo and the cooperation of the packaging machine, and then stored and sold.
[0037] The melon seeds produced through the above steps, especially the addition of instant high temperature technology, make the crispness of the melon seeds greatly improved, and the kernel yellow rate of the melon seeds increased by 40% to more than 96%, which can ensure the best taste of the melon seeds and avoid nutrient loss, thereby ensuring the quality of the melon seeds after production. At the same time, the screening machine removes some excess impurities and ensures the quality of the product.
[0038] Embodiment 2:
[0039] The instant high temperature process for baking melon seeds includes the following steps:
[0040] S1: Preparation and cleaning of raw materials: Vibrate and screen high-quality melon seeds to shake out the dust and excess shell residues adhering to the melon seed shells. The screening time is 30 minutes. Wash the screened melon seeds and rinse them with clean water in a washing machine until clean water comes out. The time is 25 minutes.
[0041] S2: Steaming: Put the washed melon seeds into a cooking pot and boil them. The boiling time should be kept at 60 minutes. During the steaming period, high temperature can be used for sterilization to avoid bacterial residue and ensure the quality of the melon seeds.
[0042] S3: Baking: Put the cooked melon seeds into the baking tank and bake at 100 degrees for 180 minutes; first drain the cooked melon seeds, and then pour them into the baking tank for baking. The baking tank used needs to have a stirring function to avoid over-baking of the melon seeds on the surface due to long-term baking, causing gelatinization and affecting the overall quality.
[0043] S4: Cooling: Cool down in the cooling line to below 30 degrees; cool down the baked melon seeds. Cooling can be done by natural cooling or air cooling. Air cooling can be done with a food air cooler. Cooling with an air cooler can increase the speed, reduce the cooling time, and facilitate the next step.
[0044] S5: Instant high temperature: The cooled melon seeds enter the 130-degree instant high temperature barrel and come out of the barrel in 16 seconds; the crispness and fragrance are greatly improved, and the yellowness rate of the melon seeds is increased by 40%.
[0045] S6: Cooling: Cool the seeds in the cooling line to below 30 degrees; cool the seeds that are instantly heated to high temperature. The cooling can be done by natural cooling or air cooling. The cooled seeds are ready for use.
[0046] S7: Screening: The finished product enters the screening machine to screen out impurities; the cooled melon seeds are placed in the screening machine for screening, some fallen crust impurities are screened out, only the melon seeds are retained, and transported to the silo through the conveyor line.
[0047] S8: Packaging: The packaging machine packages the finished products; the melon seeds in the silo are packaged by the packaging machine, and the appropriate packaging is selected according to the leakage of the silo and the cooperation of the packaging machine, and then stored and sold.
[0048] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. The instant high temperature process for baking melon seeds is characterized by: The following steps are involved: S1: Preparation and cleaning of raw materials: vibrate and screen high-quality melon seeds to remove dust and excess shell residues from the melon seed shells for 30 minutes. Wash the screened melon seeds with clean water from a washing machine until clean water is produced. This process takes 15-30 minutes. S2: Steaming: Put the washed melon seeds into a pot and boil them for 50-70 minutes; S3: Baking: Put the steamed melon seeds into a baking tank and bake them at 100 degrees for 170-190 minutes; first drain the steamed melon seeds, and then pour them into the baking tank for baking; S4: Cooling: Cool down to below 30 degrees in the cooling line; the baked melon seeds are cooled, and the cooling can be done by natural cooling or air cooling. The air cooling can be done by a food air cooler. The air cooler can increase the speed and reduce the cooling time, making it easier to enter the next step. S5: Instant high temperature: The cooled melon seeds enter the 130-degree instant high temperature barrel and come out of the barrel in 16 seconds; the crispness and fragrance are greatly improved, and the yellowing rate of the melon seeds is increased by 40%; S6: Cooling: Cool the seeds in the cooling line to below 30 degrees; cool the seeds that are instantly hot. The cooling can be done by natural cooling or air cooling. The cooled seeds are ready for use. S7: Screening: The finished product enters the screening machine to screen out impurities; the cooled melon seeds are put into the screening machine for screening, some of the fallen impurities of the crispy skin are screened out, and only the melon seeds are retained and transported to the silo through the conveyor line; S8： Packaging: The packaging machine packages the finished products; the melon seeds in the silo are packaged by the packaging machine, and the appropriate packaging is selected according to the leakage of the silo and the cooperation of the packaging machine, and then stored and sold.
2. The instantaneous high temperature process for baking melon seeds according to claim 1, characterized in that: Washing the melon seeds as described in S1 to remove impurities helps reduce residues in subsequent steps and prevents some residues from gelatinizing during baking, which affects the quality of the melon seeds themselves.
3. The instantaneous high temperature process for baking melon seeds according to claim 1, characterized in that: The melon seeds were sterilized as described in S2.
4. The instantaneous high temperature process for baking melon seeds according to claim 1, characterized in that: According to the melon seeds roasting described in S3, the roasting tank used needs to have a stirring function to avoid over-roasting of the melon seeds on the surface due to long-term roasting, resulting in gelatinization and affecting the overall quality.
5. The instantaneous high temperature process for baking melon seeds according to claim 1, characterized in that: According to S4, the roasted melon seeds are cooled by air cooling equipment, which saves time.
6. The instantaneous high temperature process for baking melon seeds according to claim 1, characterized in that: As described in S5, the melon seeds are instantly treated at high temperature, which locks in the nutrients of the melon seeds to a certain extent, and also improves the crispness and fragrance of the melon seeds.
7. The instantaneous high temperature process for baking melon seeds according to claim 1, characterized in that: According to S7, the cooled melon seeds are screened again to remove some impurities from the crispy skin and retain only the melon seeds. At the same time, this process also helps the subsequent transportation of the melon seeds.