A kind of processing method of sautéed torreya with open-mouthed salt
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A processing method and technology of Torreya, applied in the field of processing Torreya fry with open salt, can solve the problems of difficult peeling, hard shell of Torreya seeds, etc., and achieve the effect of excellent taste
Active Publication Date: 2019-02-05
杭州临安三口花桥食品有限公司
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Problems solved by technology
[0004] Aiming at the shortcomings and deficiencies in the above-mentioned prior art, the purpose of the present invention is to solve the problem that the torreya seed shell is relatively hard and difficult to peel off after frying, and to provide a processing method for torreya torreya that is full of flavor and easy to peel by hand. Torreya can be opened with a light touch, which is convenient, hygienic, nutritious and tastes good
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Embodiment 1
[0023] A processing method for frying Chinese torreya with open-mouthed salt, the specific operation steps are:
[0024] (1) Material selection: choose mature and plump Torreya torreya seeds, retting and removing astringency, then wash, classify and screen the seed shape, honeycomb belly shape, fine shell texture, complete particles, no deformity in appearance, no obvious burnt spots, no impurities, single grain weight About 1.5g of seeds,
[0025] (2) The Torreya torreya seeds that are graded and screened are exposed to the sun until cracking,
[0026] (3) Put the cracked torreya seeds into the iron furnace, mix them evenly according to the ratio of 50 kg of torreya seeds and 30 kg of coarse salt, stir-fry on high heat (the average temperature of the furnace wall is 190.0° C.), until the seed shells burn hands, at this time The two ends of the seed kernels are slightly yellow (about 7 mature), take out of the pan, sieve off the coarse salt,
[0027] (4) Pour the torreya see...
Embodiment 2
[0042] A processing method for frying Chinese torreya with open-mouthed salt, the specific operation steps are:
[0043] (1) Material selection: select mature and plump Torreya torreya seeds, retting and removing astringency, then wash, classify and screen the seed shape, honeycomb belly shape, fine shell texture, complete particles, no deformity in appearance, no obvious burnt spots, no impurities, single grain weight About 1.5g of seeds,
[0044] (2) The Torreya torreya seeds that are graded and screened are exposed to the sun until cracking,
[0045] (3) Put the cracked Torreya seeds into an iron furnace, mix them evenly according to the ratio of 50 kg of Torreya seeds and 15 kg of coarse salt, stir-fry on high heat (the average temperature of the furnace wall is 190.0° C.), until the seed shells burn hands, at this time The two ends of the seed kernels are slightly yellow (about 7 mature), take out of the pan, sieve off the coarse salt,
[0046] (4) Pour the torreya seed...
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Abstract
The present invention relates to the field of food processing and more particularly relates to a processing method of mouth-opening salt stir-fried torreya grandis seeds. The processing method comprises the following steps: class screened torreya grandis seeds are sun-dried until the seeds are cracked, then the sun-dried torreya grandis seeds are put into an iron furnace, the torreya grandis seeds are mixed evenly with coarse salt in proportions to be stir-fried using high heat until outer shells of the seeds burn hands, the coarse salt is sieved, the torreya grandis seeds are poured into a refine salt water to be soaked, the soaked torreya grandis seeds are drained, the drained torreya grandis seeds are stir-fried with an average temperature of furnace walls at 227.0 DEG C until the seed shells are dry, then the coarse salt is added, the torreya grandis seeds are stir-fried using high heat with an average temperature of the furnace walls at 223.0 DEG C until kernel coats are easy to peel and meat color is golden, the stir-fried torreya grandis seeds can be taken out from a pot, the taken out torreya grandis seeds are cooled, and the cooled torreya grandis seeds are sealedly packaged. After the stir-frying, the torreya grandis seeds can be opened slightly by directly using hands, and the mouth-opening salt stir-fried torreya grandis seeds have the characteristics of being convenient, hygienic, nutritious and superior in taste. At the same time, the stir-frying method does not reduce the antioxidant capacity of the finished products of the torreya grandis seeds and does not affect the quality of the torreya grandis seeds.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a processing method for sautéing torreya with salt. Background technique [0002] Torreya grandis (Torreya grandis 'Merrillii') is an excellent variety of Torreya grandis (Torreya grandis) in the family Taxaceae. Torreya dried fruit has a crisp flavor and rich nutrition. The protein content of the seed kernel is 12.1-16.4%. It has 17 kinds of amino acids, and the potassium content ranks first among all dried fruits. above. Torreya torreya seed kernel oil content reaches about 60%, unsaturated fatty acid in oil reaches more than 80%, wherein the content of the essential fatty acid linoleic acid of human body is as high as 45%. Modern medicine has proved that torreya seed has a certain effect of lowering blood fat and cholesterol. Torreya seed oil has obvious preventive effect on the formation of atherosclerosis, and can be used as a tonic for patients with hypertension and arterio...
Claims
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