阅读说明：本技术 一种煮制瓜蒌籽的制备方法 (Preparation method of boiled semen trichosanthis ) 是由 袁霞 孙国升 代鹏 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,具体是公开了一种煮制瓜蒌籽的制备方法,色选分级筛选出优质的瓜蒌籽为原料,盐水浸泡、清水漂洗干净后,与香辛料、食盐、白糖一起煮制瓜蒌籽水分达到25-30％时出锅,然后负压烘干至表面干燥,加入到炒锅中炒至瓜蒌籽的含水量5-8％即可出锅,冷却包装。本发明克服了现有技术的不足,生产的瓜蒌籽内外都有风味,口感饱满,甜咸适中,满足消费者的口味需求。(The invention relates to the technical field of food processing, and particularly discloses a preparation method of boiled snakegourd fruit seeds, which comprises the steps of screening high-quality snakegourd fruit seeds as raw materials in a color selection grading manner, soaking the seeds in salt water, rinsing the seeds clean with clear water, boiling the seeds together with spices, salt and white sugar until the water content reaches 25-30%, taking the seeds out of a pot, drying the seeds at a negative pressure until the surfaces of the seeds are dry, adding the seeds into a wok, frying the seeds until the water content of the seeds is 5-8%, taking the seeds out of the pot, cooling and packaging. The invention overcomes the defects of the prior art, and the produced snakegourd seeds have flavor inside and outside, full taste and moderate sweetness and saltiness, thereby meeting the taste requirements of consumers.)

1. A preparation method of boiled semen trichosanthis is characterized in that: the method comprises the following steps:

step one, color selection and grading, wherein mature, full and uniform-size snakegourd fruit seeds are selected as raw materials, and stone removal, air separation, screening and grading are carried out on the raw materials;

step two, rinsing, namely soaking the snakegourd fruit seeds screened in the step one in salt water, fishing out after soaking for 15-20min, rinsing with clear water, fishing out and draining for later use;

step three, cooking, namely transferring the rinsed snakegourd seeds into a cooking pot, bagging the washed snakegourd seeds with gauze, adding spice into the cooking pot, adding a proper amount of salt, white sugar and water, heating until the water is boiled, continuing cooking for 120 plus 130min, and taking the snakegourd seeds out of the pot and draining for later use when the moisture of the snakegourd seeds reaches 25-30%;

step four, drying, namely adding the cooked snakegourd seeds into a vacuum oven, and heating and drying under negative pressure until the surfaces of the snakegourd seeds are dried;

fifthly, frying, namely heating a frying pan to 80 ℃, transferring the dried snakegourd seeds into the frying pan at the rotating speed of 18-20 r/min, frying for 30-35min until dust is blown out of the frying pan, adjusting the rotating speed of the frying pan to 25-28 r/min, frying for 40-45min, and taking the snakegourd seeds out of the frying pan until the water content of the snakegourd seeds is 5-8%;

sixthly, cooling, namely transferring the fried snakegourd seeds onto a cooling line, spraying a salt solution with the concentration of 2% on the surfaces of the snakegourd seeds, drying and cooling to the normal temperature;

and seventhly, packaging, namely performing vacuum packaging on the cooled snakegourd seeds to obtain a finished product.

2. The method for preparing the boiled semen trichosanthis according to claim 1, which is characterized in that: in the second step, the salt content of the saline water is 5% -8%, and the total amount of the saline water is three times of the total weight of the snakegourd seeds.

3. The method for preparing the boiled semen trichosanthis according to claim 1, which is characterized in that: the spice in the third step comprises the following components in parts by weight: 3-6 parts of star anise, 1-3 parts of cassia bark, 2-8 parts of fennel, 2-5 parts of pepper, 4-10 parts of dried hot pepper, 3-9 parts of cinnamon and 1-4 parts of clove.

4. The method for preparing the boiled semen trichosanthis according to claim 1, which is characterized in that: in the third step, the addition amount of the salt is 0.05-0.1 time of the total weight of the snakegourd fruit seeds, the addition amount of the white sugar is 0.1-0.2 time of the total weight of the snakegourd fruit seeds, and the addition amount of the water is twice of the total weight of the snakegourd fruit seeds.

5. The method for preparing the boiled semen trichosanthis according to claim 1, which is characterized in that: in the fourth step, the snakegourd seeds are firstly dried in a vacuum oven for 20min under the conditions of 60 ℃ and 0.04MPa, then the temperature is continuously increased to 80 ℃, and the drying is carried out for 50min under the condition of adjusting the vacuum degree to 0.06 MPa.

6. The method for preparing the boiled semen trichosanthis according to claim 1, which is characterized in that: the specifications of the step seven packages are 100g, 250g and 500g respectively.

Technical Field

The invention relates to the technical field of food processing, and particularly belongs to a preparation method of boiled snakegourd fruit seeds.

Background

The semen trichosanthis can be used as a medicine, is an ideal material for nutritional food and health food, and has wide market prospect. The snakegourd fruit seeds contain a large amount of triterpenoid saponins, organic acids and resins, are popular health-care foods for consumers all the time, and have the functions of expanding heart coronary artery and increasing coronary flow; has obvious protective effect on acute myocardial ischemia.

The existing snakegourd seeds are directly fried, the shells of the snakegourd seeds have taste, but the seeds have no taste, and also have slight bitter taste, the taste is single, the seeds are difficult to taste, and the requirements of consumers cannot be met.

Disclosure of Invention

The invention aims to provide a preparation method of boiled semen trichosanthis, which overcomes the defects of the prior art, and the produced semen trichosanthis has flavor inside and outside, full taste and moderate sweet and salty taste, and meets the taste requirements of consumers.

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

a preparation method of boiled semen trichosanthis comprises the following steps:

step one, color selection and grading, wherein mature, full and uniform-size snakegourd fruit seeds are selected as raw materials, and stone removal, air separation, screening and grading are carried out on the raw materials;

step two, rinsing, namely soaking the snakegourd fruit seeds screened in the step one in salt water, fishing out after soaking for 15-20min, rinsing with clear water, fishing out and draining for later use;

step three, cooking, namely transferring the rinsed snakegourd seeds into a cooking pot, bagging the washed snakegourd seeds with gauze, adding spice into the cooking pot, adding a proper amount of salt, white sugar and water, heating until the water is boiled, continuing cooking for 120 plus 130min, and taking the snakegourd seeds out of the pot and draining for later use when the moisture of the snakegourd seeds reaches 25-30%;

step four, drying, namely adding the cooked snakegourd seeds into a vacuum oven, and heating and drying under negative pressure until the surfaces of the snakegourd seeds are dried;

fifthly, frying, namely heating a frying pan to 80 ℃, transferring the dried snakegourd seeds into the frying pan at the rotating speed of 18-20 r/min, frying for 30-35min until dust is blown out of the frying pan, adjusting the rotating speed of the frying pan to 25-28 r/min, frying for 40-45min, and taking the snakegourd seeds out of the frying pan until the water content of the snakegourd seeds is 5-8%;

sixthly, cooling, namely transferring the fried snakegourd seeds onto a cooling line, spraying a salt solution with the concentration of 2% on the surfaces of the snakegourd seeds, drying and cooling to the normal temperature;

and seventhly, packaging, namely performing vacuum packaging on the cooled snakegourd seeds to obtain a finished product.

Further, in the second step, the salt content of the brine is 5% -8%, and the total amount of the brine is three times of the total weight of the snakegourd seeds.

Further, the spice in the third step comprises the following components in parts by weight: 3-6 parts of star anise, 1-3 parts of cassia bark, 2-8 parts of fennel, 2-5 parts of pepper, 4-10 parts of dried hot pepper, 3-9 parts of cinnamon and 1-4 parts of clove.

Furthermore, in the third step, the addition amount of the salt is 0.05-0.1 time of the total weight of the snakegourd fruit seeds, the addition amount of the white sugar is 0.1-0.2 time of the total weight of the snakegourd fruit seeds, and the addition amount of the water is twice of the total weight of the snakegourd fruit seeds.

Further, the snakegourd fruit seeds in the fourth step are firstly dried in a vacuum oven for 20min at the temperature of 60 ℃ and the pressure of 0.04MPa, and then are continuously heated to 80 ℃ and dried for 50min with the vacuum degree of 0.06 MPa.

Further, the specifications of the step seven packages are 100g, 250g and 500g respectively.

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

the invention relates to a preparation method of boiled snakegourd fruit seeds.

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.