阅读说明：本技术 一种芝士风味葵花籽的制作方法 (Method for making cheese-flavor sunflower seeds ) 是由 代鹏 孙国升 袁霞 于 2019-10-25 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体是公开了一种芝士风味葵花籽的制作方法,包括以下步骤：在水中加入绿茶、陈皮、八角和桂皮加热浸泡得到蒸煮液,选取新鲜高品质的葵花籽和芝士加入到蒸煮液中煮制,煮制完成后再进行烘烤和冷却,在冷却线上向葵花籽喷洒芝士香精,干燥后打包得到芝士风味葵花籽。本发明克服了现有技术的不足,将芝士与葵花籽完美结合,同时克服了芝士油腻感较重的问题,口味清新、香甜,符合大众的口味。(The invention relates to the technical field of food processing, and particularly discloses a method for making cheese-flavor sunflower seeds, which comprises the following steps: adding green tea, dried orange peel, star anise and cassia bark into water, heating and soaking to obtain cooking liquor, adding fresh high-quality sunflower seeds and cheese into the cooking liquor, cooking, baking and cooling after cooking, spraying cheese essence on the sunflower seeds on a cooling line, drying and packaging to obtain cheese-flavor sunflower seeds. The invention overcomes the defects of the prior art, perfectly combines the cheese and the sunflower seeds, simultaneously solves the problem of heavy greasy feeling of the cheese, has fresh and sweet taste, and accords with the taste of the public.)

1. A method for making cheese-flavor sunflower seeds is characterized by comprising the following steps: the method comprises the following steps:

step one, preparing a cooking liquid, weighing green tea, dried orange peel, star anise and cassia bark, adding the green tea, the dried orange peel, the star anise and the cassia bark into water, heating to 60-70 ℃, stopping heating, soaking for 30-40min, and filtering residues to obtain the cooking liquid;

step two, sunflower seed pretreatment, namely selecting fresh sunflower seeds which are full in particles and free from worm damage and mildew, rinsing and draining for later use;

step three, cooking, namely placing the cleaned sunflower seeds and cheese into a cooking pot, adding a proper amount of cooking liquid obtained in the step one into the pot, heating and cooking, continuing to cook for 100 plus materials for 110 minutes after water boils, and filtering and draining water after cooking is finished;

step four, baking, namely transferring the sunflower seeds steamed and cooked in the step three to a baking oven, heating to 90 ℃, baking for 60-80min, then heating to 135-145 ℃, and continuing baking for 90 min;

transferring the sunflower seeds baked in the fourth step onto a cooling line, spraying edible cheese essence solution with the concentration of 0.5-0.6 per mill on the surface of the sunflower seeds, drying and cooling to normal temperature;

and step six, packaging, namely packaging and sealing the sunflower seeds dried in the step five to prepare the cheese-flavor sunflower seeds.

2. The method for making cheese-flavored sunflower seeds according to claim 1, wherein the method comprises the following steps: the cheese-flavored sunflower seeds comprise the following raw materials in parts by weight:

40-60 parts of sunflower seeds, 2-6 parts of green tea, 1-3 parts of dried orange peel, 2-3 parts of star anise, 1-4 parts of cassia bark, 20-30 parts of cheese and 15-20 parts of cheese essence.

3. The method for making cheese-flavored sunflower seeds according to claim 1, wherein the method comprises the following steps: the cheese-flavored sunflower seeds comprise the following raw materials in parts by weight:

45-55 parts of sunflower seeds, 3-5 parts of green tea, 1.5-2.5 parts of dried orange peel, 2.2-2.8 parts of star anise, 1.5-3.5 parts of cassia bark, 22-28 parts of cheese and 16-19 parts of cheese essence.

4. The method for making cheese-flavored sunflower seeds according to claim 1, wherein the method comprises the following steps: the cheese-flavored sunflower seeds comprise the following raw materials in parts by weight:

50 parts of sunflower seeds, 4 parts of green tea, 2 parts of dried orange peel, 2.5 parts of star anise, 2.5 parts of cassia bark, 25 parts of cheese and 17.5 parts of cheese essence.

5. The method for making cheese-flavored sunflower seeds according to claim 1, wherein the method comprises the following steps: the volume of the water added in the step one is 20-30 times of the total weight of the green tea, the dried orange peel, the star anise and the cassia bark.

6. The method of making cheese-flavored sunflower seeds according to any of claims 1-4, wherein: and in the fifth step, the drying is at least one of natural air drying or low-temperature drying.

7. The method for making cheese-flavored sunflower seeds according to claim 6, wherein the method comprises the following steps: and when the drying in the step five is low-temperature drying, the drying temperature is 40-55 ℃, and the drying time is 30-50 min.

Technical Field

The invention relates to the technical field of food processing, and particularly belongs to a method for making cheese-flavor sunflower seeds.

Background

After being processed into a sunflower seed product, the sunflower seed is favored by many people due to low price, rich nutrition and good taste, and is a leisure food necessary for home life. Cheese is favored by consumers due to the strong milk fragrance and the unique sweet taste, and how to combine cheese with sunflower seeds to develop cheese-flavored sunflower seeds is an urgent problem to be solved in the industry.

Disclosure of Invention

The invention aims to provide a method for making cheese-flavored sunflower seeds, overcomes the defects of the prior art, perfectly combines cheese and sunflower seeds, solves the problem of heavy greasy feeling of cheese, and has fresh and sweet taste.

In order to solve the problems, the technical scheme adopted by the invention is as follows:

a method for making cheese-flavored sunflower seeds comprises the following steps:

step one, preparing a cooking liquid, weighing green tea, dried orange peel, star anise and cassia bark, adding the green tea, the dried orange peel, the star anise and the cassia bark into water, heating to 60-70 ℃, stopping heating, soaking for 30-40min, and filtering residues to obtain the cooking liquid;

step two, sunflower seed pretreatment, namely selecting fresh sunflower seeds which are full in particles and free from worm damage and mildew, rinsing and draining for later use;

step three, cooking, namely placing the cleaned sunflower seeds and cheese into a cooking pot, adding a proper amount of cooking liquid obtained in the step one into the pot, heating and cooking, continuing to cook for 100 plus materials for 110 minutes after water boils, and filtering and draining water after cooking is finished;

step four, baking, namely transferring the sunflower seeds steamed and cooked in the step three to a baking oven, heating to 90 ℃, baking for 60-80min, then heating to 135-145 ℃, and continuing baking for 90 min;

transferring the sunflower seeds baked in the fourth step onto a cooling line, spraying edible cheese essence solution with the concentration of 0.5-0.6 per mill on the surface of the sunflower seeds, drying and cooling to normal temperature;

and step six, packaging, namely packaging and sealing the sunflower seeds dried in the step five to prepare the cheese-flavor sunflower seeds.

Further, the cheese-flavored sunflower seeds comprise the following raw materials in parts by weight: 40-60 parts of sunflower seeds, 2-6 parts of green tea, 1-3 parts of dried orange peel, 2-3 parts of star anise, 1-4 parts of cassia bark, 20-30 parts of cheese and 15-20 parts of cheese essence.

Further, the cheese-flavored sunflower seeds comprise the following raw materials in parts by weight: 45-55 parts of sunflower seeds, 3-5 parts of green tea, 1.5-2.5 parts of dried orange peel, 2.2-2.8 parts of star anise, 1.5-3.5 parts of cassia bark, 22-28 parts of cheese and 16-19 parts of cheese essence.

Further, the cheese-flavored sunflower seeds comprise the following raw materials in parts by weight: 50 parts of sunflower seeds, 4 parts of green tea, 2 parts of dried orange peel, 2.5 parts of star anise, 2.5 parts of cassia bark, 25 parts of cheese and 17.5 parts of cheese essence.

Further, the volume of the water added in the step one is 20-30 times of the total weight of the green tea, the dried orange peel, the star anise and the cassia bark.

Further, in the fifth step, the drying is at least one of natural air drying or low-temperature drying.

Further, when the drying in the fifth step is low-temperature drying, the drying temperature is 40-55 ℃, and the drying time is 30-50 min.

Compared with the prior art, the invention has the following implementation effects:

according to the method for making the cheese-flavored sunflower seeds, cheese and the sunflower seeds are cooked together, then are baked to be tasty, and cheese essence is sprayed during cooling, so that the sunflower seeds are full of cheese fragrance, and are sweet and delicious in taste; the green tea, the dried orange peel, the star anise and the cassia bark are added into water, the soaked water is used as cooking liquid to cook the sunflower seeds, so that the sunflower seeds have slight green tea fragrance and spice taste and are used for reducing the greasy feeling of cheese, and the sunflower seeds treated in the way are more in line with the taste of the public.

Detailed Description

The present invention will be further described with reference to the following examples, but the present invention is not limited to these examples, and any modification is within the scope of the present invention without departing from the spirit of the present invention.