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A kind of processing method of crispy gourd seeds

A processing method and technology for gourd seeds, which are applied in the field of crispy gourd seeds processing, can solve the problems of poor appearance of gourd seeds, not easy to eat, etc., and achieve the effects of improving appearance, color, smooth taste, and enhancing tasting experience.

Active Publication Date: 2021-06-18
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems that the existing cooked gourd seeds have poor appearance and are not easy to chew, the invention provides a processing method of crispy gourd seeds, which improves the existing processing technology of gourd seeds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A method for processing crispy gourd seeds, comprising the following steps:

[0047] Step 1. Cooking and stewing: add the weighed gourd seed raw materials into the boiling water in the cooking pot, cover the pot, cook for 30 minutes, and then stew for 60 minutes. During the stewing process, ensure that the water temperature is always at 85 In the range of ℃~100℃;

[0048] The auxiliary materials in this step are 3.5kg star anise, 6kg cinnamon bark, 5kg licorice, 3kg kaempferia, add 1.8 tons of water and boil for 30 minutes, then add cyclamate 7kg, sodium saccharin 2kg, salt 175kg, sugar 25kg, essence 2kg, mix well Afterwards, boil, and add gourd seed raw material 400kg.

[0049] Step 2, draining: draining the boiled gourd seeds until the water content of the gourd seeds is 45%;

[0050] Step 3. Frying and peeling: first preheat the peeling wok to 125°C ~ 130°C, then add the drained gourd seeds to the peeling wok, and then adjust the speed and temperature of the peelin...

Embodiment 2

[0062] A method for processing crispy gourd seeds, comprising the following steps:

[0063] Step 1. Cooking and stewing: Add the weighed gourd seed raw material into the boiling water with auxiliary materials in the cooking pot, cover the cooking pot and seal it, pump out the gas in the cooking pot and keep the pressure in the cooking pot at 0.06 After cooking under MPa for 20 minutes, return to normal pressure and cook for 20 minutes, and then simmer for 70 minutes. During the simmering process, ensure that the water temperature is always within the range of 85°C to 100°C; in this step, negative pressure cooking is conducive to quick taste, and the latter will return to normal When pressure cooking, the boiling point of the soup water returns to 100°C, which is beneficial to remove the raw flavor of the pumpkin kernel itself;

[0064] The auxiliary materials in this step are 3.5kg star anise, 6kg cinnamon bark, 5kg licorice, 3kg prickly ash, 3.8kg tangerine peel, and 3kg kaem...

Embodiment 3

[0074] A method for processing crispy gourd seeds, comprising the following steps:

[0075] Step 1. Cooking and stewing: Add the weighed gourd seed raw material into the boiling water with auxiliary materials in the cooking pot, cover the cooking pot and seal it, pump out the gas in the cooking pot and keep the pressure in the cooking pot at 0.08 After cooking at MPa for 20 minutes, return to normal pressure and cook for 18 minutes, and then stew for 50 minutes. During the stewing process, ensure that the water temperature is always within the range of 85°C to 100°C;

[0076] The auxiliary materials in this step are 3.5kg star anise, 6kg cinnamon bark, 5kg licorice, 3kg prickly ash, 3.8kg tangerine peel, and 3kg kaempferia. Essence 1.5kg, mix well, boil, and add 400kg gourd seed raw material.

[0077] Step 2, draining: draining the boiled gourd seeds until the water content of the gourd seeds is 42%;

[0078] Step 3. Frying and peeling: preheat the peeling wok to 120°C ~ 125...

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Abstract

The invention discloses a method for processing crispy gourd seeds, which belongs to the field of food production technology. It includes the steps of boiling and stewing, draining, frying and peeling, cooling, winnowing and removing impurities, and oiling. The present invention improves the existing gourd seed processing technology, thereby solving the problems that the existing cooked gourd seed products are not easy to chew and the appearance is not good due to dirty spots on the surface of the shell. The cooked gourd seed products produced by the process of the present invention have good appearance Higher and uniform, the shell has toughness and is not fragile, easy to separate the shell and kernel, and has the advantages of high cracking rate, and the quality standard requirements for gourd seed raw materials are low, which reduces the purchase cost.

Description

technical field [0001] The invention belongs to the field of food production technology, and more specifically relates to a processing method of crispy gourd seeds. Background technique [0002] Gourd seeds: Mainly produced in Xinjiang and Inner Mongolia, they are the seeds of mature gourds. They are flat oval, with a slightly pointed end, yellowish-white appearance, slightly ribbed edges, and fragrant feet. Cooked gourd seeds are products made of gourd seeds as the main raw material through frying, baking or other cooking processes. During the harvesting and transportation of gourd seed raw materials, it is inevitable that some Straw, dust and other dirt marks form dirty spots on the surface of gourd seed raw materials. Therefore, in order to ensure that the final product has a better color and a more uniform appearance, the existing processes will have high requirements on the appearance of gourd seed raw materials. , otherwise, the dirty spots on the surface of the gourd...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L25/00A23L5/20A23L5/10
CPCA23L5/11A23L5/13A23L5/17A23L5/20A23L5/21A23L25/25
Inventor 王正明张欢欢陈萨萨郭洁玉叶奎
Owner CHACHA FOOD CO LTD
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