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Torreya processing method

A processing method and technology of torreya, which is applied in the processing field of torreya nuts, can solve the problems of oxidative rancidity and short shelf life of product quality, achieve good product flavor and commodity value, reduce hydrolytic rancidity, and be easy and safe to operate

Active Publication Date: 2010-10-27
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to aim at the traditional frying process of Torreya torreya, the long-time high-temperature environment of the first frying and the increase of the water content of the nuts in the soaking process and the influence of dissolved oxygen in the water, causing the hydrolysis and rancidity of unsaturated fatty acids. Oxidative rancidity and rapid decline in product quality and ultimately lead to short shelf life (4-6 months), providing a simple and easy process that can effectively inhibit the rapid decline in the quality of Torreya torreya during processing and improve the antioxidant capacity , so that the storage period and shelf life can be extended to 8-10 months Torreya processing method

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1: (torreya torreya processing method 1)

[0024] Proceed as follows:

[0025] (1) Raw material preparation: pick mature Chinese torreya with skin and stack retting, remove the arils, stack the seeds again after ripening, wash, use water flotation method to remove moldy and rotten fruit grains, screen out the full grains, and dry them in the sun reserve;

[0026] (2) Preparation of seasoning liquid and deoxygenation treatment: edible salt and water are formulated into seasoning liquid in a ratio of 2:100 by weight; the liquid is heated to boiling and kept boiling for 10 minutes, and tea polysaccharides are added according to 0.05% of the liquid weight Phenol, stir well, after cooling to room temperature, set aside;

[0027] (3) Stir-frying of raw materials: fry the raw materials in step (1) at 200-220°C for 24-25 minutes until cooked;

[0028] (4) Seasoning and frying of raw materials: Mix the fried Chinese torreya with the seasoning solution of step (2) a...

Embodiment 2

[0030] Embodiment 2: (torreya torreya processing method 2)

[0031] In this example, the preparation and deoxygenation treatment of step (2) seasoning liquid: add tea polyphenols by 0.10% of the weight of seasoning liquid; cooked; step (4) seasoning and frying of raw materials: the fried torreya is put into seasoning solution and soaked for 13 minutes, and then fried at 130-140° C. for 31-33 minutes; the remaining steps and processes are the same as in Example 1.

Embodiment 3

[0032] Embodiment 3: (torreya torreya processing method 3)

[0033] In this example, the preparation and deoxygenation treatment of step (2) seasoning liquid: add tea polyphenols according to the weight of 0.15% of the seasoning liquid; cooked; step (4) seasoning and frying of raw materials: the fried torreya is put into seasoning liquid and soaked for 15 minutes, and then fried at 120-130° C. for 33-35 minutes; the remaining steps and processes are the same as in Example 1.

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Abstract

The invention discloses a torreya processing method, belonging to the technical field of agricultural product processing. The method comprises the following steps: (1) preparing raw materials; (2) preparing and deoxidizing flavoring liquid; (3) stir-frying raw materials; (4) flavoring and drying raw materials through frying; and (5) packaging and storing products and the like. The method makes great improvements to the first frying process and the first soaking process of a traditional processing method, the cost is low, the operation is simple, convenient and feasible, compared with the traditional processing method, the contents of hydrolytic rancidity and oxidative rancidity inhibiting torreya fat and oil are respectively decreased by 31.87 percent and 35.81 percent, the good product flavor and the good commodity value are kept, the shelf life is prolonged to 8-11 months from traditional 4-6 months, and the method can be widely popularized and applied in torreya processing enterprises.

Description

technical field [0001] The invention relates to the technical field of processing agricultural products, in particular to a processing method of nut-like torreya. Background technique [0002] Torreya grandis cv merrilli is an evergreen tree belonging to Taxaceae and Torreya genus. It is a unique economic tree species in my country and has a cultivation history of more than 1300 years. Torreya torreya is rich in protein, carbohydrates, various amino acids and vitamins, and has high nutritional value. At the same time, Torreya nuts contain about 50% oil, among which unsaturated fatty acids such as linoleic acid, oleic acid and palmitic acid are the main ones, accounting for more than 78.4% of the total fat. Heart disease, promoting blood circulation, regulating the endocrine system and other medicinal value, and both health care, beauty and other effects. Due to its fragrant flavor and high nutritional value, the sales price has remained high for a long time. It is called a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 葛林梅郜海燕陈杭君穆宏磊陶菲毛金林房祥军
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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