阅读说明：本技术 一种大颗粒咸香南瓜籽的入味及其卤制装置卤制方法 (Flavoring and marinating method for large-particle salty and fragrant pumpkin seeds by using flavoring and marinating device ) 是由 朱庆友 朱永慈 于 2020-11-16 设计创作，主要内容包括：本发明提供了一种大颗粒咸香南瓜籽的入味卤制装置及其制备方法,包括有进行卤制的卤制罐,卤制罐的两侧分别设置有卤水罐和白水罐,卤制罐的下部设置有过滤缓冲罐；卤水罐通过循环泵连接过滤缓冲罐,实现卤制罐、卤水罐和过滤缓冲罐的卤水循环,卤制罐、卤水罐、过滤缓冲罐之间设置有卤水循环管,卤水循环管上设置有流量控制阀,卤制罐的顶部设置有搅拌装置,搅拌装置下部设置有搅拌杆和套装在搅拌杆外部的搅拌套管,卤制罐底部设置有能够过滤大颗粒南瓜籽的筛板；本发明通过卤制罐、卤水罐、白水罐和过滤缓冲罐的循环实现在恒定温度和浓度的咸香卤水中进行卤制,添加唾液酸改善卤水的营养结构,提高卤水的营养价值,并提升南瓜籽的口感和风味。(The invention provides a flavoring marinating device for large-particle salty and fragrant pumpkin seeds and a preparation method thereof, and the flavoring marinating device comprises a marinating tank for marinating, wherein a marinating tank and a white water tank are respectively arranged on two sides of the marinating tank, and a filtering buffer tank is arranged at the lower part of the marinating tank; the brine tank is connected with the filtering buffer tank through a circulating pump, brine circulation of the brine tank, the brine tank and the filtering buffer tank is realized, a brine circulating pipe is arranged among the brine tank, the brine tank and the filtering buffer tank, a flow control valve is arranged on the brine circulating pipe, a stirring device is arranged at the top of the brine tank, a stirring rod and a stirring sleeve sleeved outside the stirring rod are arranged at the lower part of the stirring device, and a sieve plate capable of filtering large-particle pumpkin seeds is arranged at the bottom of the brine tank; the invention realizes the marinating in the salty and fragrant brine with constant temperature and concentration by the circulation of the marinating tank, the brine tank, the white water tank and the filtering buffer tank, improves the nutritional structure of the brine by adding sialic acid, improves the nutritional value of the brine, and improves the taste and flavor of pumpkin seeds.)

1. The flavoring and marinating device for the large-particle salty and fragrant pumpkin seeds is characterized by comprising a marinating tank (1) for marinating, wherein a marinating tank (2) and a white water tank (3) are respectively arranged on two sides of the marinating tank (1), and a filtering and buffering tank (4) is arranged at the lower part of the marinating tank (1);

the brine tank (2) is connected with the filtering buffer tank (4) through a circulating pump (5), so that brine circulation of the brine tank (1), the brine tank (2) and the filtering buffer tank (4) is realized, a brine circulating pipe (6) is arranged among the brine tank (1), the brine tank (2) and the filtering buffer tank (4), and a flow control valve (7) is arranged on the brine circulating pipe (6);

the top of making with soy sauce jar (1) is provided with agitating unit (8), and agitating unit (8) lower part is provided with puddler (12) and suit at puddler (12) outside agitator sleeve (11), make with soy sauce jar (1) bottom is provided with sieve (10) that can filter large granule pumpkin seed.

2. The flavoring and marinating device for large-particle salty and delicious pumpkin seeds as claimed in claim 1, wherein the stirring rod (12) is provided with a plurality of swinging rods (13) capable of swinging up and down.

3. The flavoring and marinating device for large-particle salty and fragrant pumpkin seeds as recited in claim 2, wherein the stirring rod (11) is provided with a plurality of swinging windows (17) for the swinging rod (13) to swing up and down.

4. The flavoring and marinating device for large-particle salty and delicious pumpkin seeds as claimed in claim 1, wherein a multifunctional sensor (15) is arranged at the lower part of the sieve plate (10) in the marinating tank, and the multifunctional sensor (15) is electrically connected with a controller (18) for controlling the stirring device (8).

5. The flavoring and marinating device for large-particle salty and fragrant pumpkin seeds as claimed in claim 1, wherein the sieve plate (10) and the stirring bar (11) are provided with a plurality of hollow holes (16), and the size of the hollow holes (16) is smaller than that of the pumpkin seeds.

6. The device for flavoring large-particle salted pumpkin seeds as claimed in claim 1, wherein a discharge port (14) is arranged at the side of the flavoring tank (1), and a flow control valve (7) is arranged on the discharge port (14).

7. The device for flavoring large-particle salted pumpkin seeds as claimed in claim 1, wherein a heating interlayer is arranged inside the flavoring tank (1), an electric heating coil (9) is arranged inside the heating interlayer, and the electric heating coil (9) is electrically connected with the controller (18).

8. The method for flavor-marinating large-particle salty pumpkin seeds by using the flavor-marinating apparatus according to any one of claims 1 to 7, the method comprising the following steps:

1) adding large-particle pumpkin seeds into the marinating tank (1), wherein the large-particle pumpkin seeds cannot pass through a sieve plate (10) in the marinating tank (1), and then installing a stirring device (8), a stirring rod (12) and a stirring loop bar (11), wherein the swinging rod (13) is completely contracted and only passes through a swinging window (17);

2) brine enters the marinating tank (1) from the brine tank (2) through a brine circulating pipe (6), the brine is higher than an electric heating coil pipe (9) at the uppermost layer of the large-particle pumpkin seeds, and the large-particle pumpkin seeds are completely immersed;

3) enabling a swinging rod (13) on a stirring rod (12) to penetrate through a swinging window (17), enabling the swinging rod (13) to swing in the swinging window (17), starting a stirring device (8), enabling the stirring device (8) to be linked with a stirring sleeve rod (11) and the stirring rod (12) to synchronously rotate, driving pumpkin seeds in brine to rotate, and colliding the pumpkin seeds to realize the flavoring of the pumpkin seeds;

4) the oscillating rod (13) on the stirring rod (12) oscillates up and down along with the variable-speed rotation of the stirring rod (12), and further stirring is carried out in the direction vertical to the rotation direction, so that the large-particle pumpkin seeds in the marinating tank (1) can not be bonded together under the stirring action;

5) starting an electric heating coil pipe (9) in a heating interlayer of the marinating tank (1), keeping the temperature in the marinating tank (1) at 50-100 ℃, heating the brine in the marinating tank (1) at a controlled temperature, stirring for 30-90 min, and then starting a circulating pump (5), so that brine circulation in the marinating tank (1), the brine tank (2) and a filtering buffer tank (4) is realized, and the upper and lower concentrations of the brine are kept consistent;

6) the controller (18) controls the multifunctional sensor (15) to monitor the temperature and the concentration of brine in the marinating tank (1) in time, record the concentration and the temperature of the brine in the marinating tank (1), adjust and control the white water tank (3) and the electric heating coil (9) in time, when the brine in the marinating tank is too salty, the white water tank (3) is started, the white water in the white water tank (3) is conveyed to the marinating tank (1) to adjust the salinity of the brine, and large-particle pumpkin seeds marinated by the brine are controlled to have good taste;

7) after the marinating is finished, discharging the brine from the marinating tank (1), recycling, contracting the swinging rod (13), taking down the stirring device (8), the stirring sleeve rod (11) and the stirring rod (12), and then discharging the pumpkin seeds in the marinating tank (1) from the discharge hole (14) to obtain the large-particle salty and fragrant pumpkin seeds with marinated flavor.

9. The method for flavoring large-particle salted pumpkin seeds according to claim 8, wherein the flavoring brine comprises the following raw materials:

100-150 parts of beef bone thick soup, 10-15 parts of salted duck yolk powder, 8-13 parts of shrimp meal, 8-15 parts of vanilla, 6-12 parts of fennel, 5-8 parts of green pepper, 2-6 parts of boxthorn leaf, 8-20 parts of sweet osmanthus, 4-10 parts of purple perilla, 10-16 parts of onion, 3-8 parts of sesame, 5-15 parts of tea oil, 10-20 parts of honey, 10-15 parts of sialic acid powder, 20-50 parts of salt and 50-150 parts of water.

10. The method for flavoring and marinating large-particle salted pumpkin seeds of claim 9, wherein the preparation method of the marinade comprises the following steps:

1) respectively cleaning vanilla, fennel, green pepper, boxthorn leaf, sweet osmanthus flower, purple perilla and onion, airing, cutting into small segments, adding a small amount of tea oil into an iron pan, putting the small segments into the iron pan, quickly stir-frying for 3-8 min with strong fire until fragrance overflows, and turning off the fire;

2) pouring the thick beef bone soup into the thick beef bone soup, decocting the thick beef bone soup with soft fire for 2-5 hours, adding salted duck egg yolk powder, shrimp powder and honey into the thick beef bone soup, stirring the mixture evenly, adding salt and water into the mixture for seasoning, turning off the fire, cooling the mixture to 50-60 ℃, adding sialic acid powder into the mixture, and stirring the mixture evenly;

3) filtering while hot, keeping the filtrate, discarding the residue, and collecting the filtrate to obtain the bittern.

Technical Field

The invention relates to the technical field of food production, in particular to flavoring of large-particle salty and fragrant pumpkin seeds and a marinating method of a marinating device of the flavoring.

Background

Melon seeds are also called seeds. It is rich in sunflower seeds, pumpkin seeds, snakegourd seeds, watermelon seeds, pumpkin seeds, cucumber seeds, luffa seeds and the like.

Pumpkin seeds are seeds of an annual vine plant pumpkin of Cucurbitaceae, are harvested when fruits in summer and autumn are ripe, are taken, dried in the sun and ground into powder for primary use, and are fresh, and the seeds contain 16.4% of oil, wherein the main fatty acids comprise linoleic acid, oleic acid, palmitic acid, stearic acid, linolenic acid, myristic acid, and lipid components, and triacylglycerol, monoacylcholine, phosphatidylethanolamine, phosphatidylserine, cerebroside and the like. And (3) separating effective components from the degreased seeds: cucurbitine has the effect of killing insects, is sweet and neutral without damaging healthy qi, is mainly used for expelling and killing tapeworm and treating tapeworm disease, and can enhance the curative effect when being used together with areca nut.

At present, the marinated product is a traditional Chinese food, meat and internal organs and wild flavor of poultry and livestock, partial aquatic products and vegetables are taken as main raw materials, the main raw materials are put into prepared marinade, the marinade is boiled with strong fire and boiled with slow fire, so that the taste of the marinade slowly permeates the texture of the raw materials, and the marinated product with strong fragrance and delicious taste is obtained. The marinated meat product is a cooked meat product, and its raw material taste and colour are highlighted, and its flavouring material mainly contains salt and small quantity of soy sauce, and its original colour, fragrance and taste are dominant. The marinated product is eaten hot and cold, and has fresh and fragrant taste. The prepared marinade can be used for a long time, and is more old and fragrant. The origin of the marinated product can be traced back to remote warring times. With the cookware, the person starts the churning cooking technique. The methods of retort, steaming, frying, boil and baking are also produced in sequence. From these various original cooking methods, the "green meat method" introduced in "the term of" the folk essences ", namely the" marinating "and" dipping "of the nose ancestors of course, was developed. In the period of Ming and Qing dynasty, the materials and the formula of the 'brine' are basically fixed, and therefore the 'brine' manufacturing method is formally installed on a table.

China is wide in territory, large in population, and different in consumption habits and eating habits in various regions. The marinated products in different regions have different tastes, and meanwhile, the marinated products have different tastes due to different seasons, and proper seasonings and matching methods are selected according to different requirements and purposes to produce products with different tastes. At present, seasonings, edible oil and the like added by certain shops in the market have different grades, poor mouthfeel and poor nutritional value. Some shops increase the taste by adding spices, so that consumers feel dry mouth and tongue after eating the spice, and the internal heat is easy to get up; even some illegal merchants adopt unqualified seasonings, which is harmful to human health.

With the improvement of living standard, the requirements of people on daily food are continuously improved, the unique flavor of the food is pursued while nutrition balance is taught, the varieties of marinated products in the current market are not rich enough, the nutritional value has certain limitation, the flavor is to be improved, the preparation method is complex, and the increasingly developed consumption market requirements and the increasingly updated modern health concept of people are difficult to meet.

Disclosure of Invention

In order to solve the technical problems, the invention provides a flavoring method of large-particle salty and fragrant pumpkin seeds and a marinating device for marinating the large-particle salty and fragrant pumpkin seeds.

In order to achieve the technical purpose, the technical scheme of the invention is realized as follows:

a flavoring and marinating device for large-particle salty and fragrant pumpkin seeds comprises a marinating tank for marinating, wherein a marinating tank and a white water tank are respectively arranged on two sides of the marinating tank, and a filtering buffer tank is arranged at the lower part of the marinating tank; the brine tank is connected with the filtering buffer tank through a circulating pump, so that brine circulation of the brine tank, the brine tank and the filtering buffer tank is realized, brine circulating pipes are arranged among the brine tank, the brine tank and the filtering buffer tank, and flow control valves are arranged on the brine circulating pipes; the top of marinating jar is provided with agitating unit, and the agitating unit lower part is provided with puddler and the outside agitator casing of suit at the puddler, the marinating jar bottom is provided with the sieve that can filter large granule pumpkin seed.

Preferably, the stirring rod is provided with a plurality of swinging rods capable of swinging up and down.

Preferably, the stirring rod is provided with a plurality of swinging windows for the swinging rod to swing up and down.

Preferably, a multifunctional sensor is arranged at the lower part of the sieve plate in the marinating tank, and the multifunctional sensor is electrically connected with a controller for controlling the stirring device.

Preferably, the sieve plate and the stirring sleeve rod are provided with a plurality of hollowed holes, and the size of the hollowed holes is smaller than that of the pumpkin seeds.

Preferably, a discharge port is arranged on the side part of the marinating tank, and a flow control valve is arranged on the discharge port.

Preferably, a heating interlayer is arranged in the marinating tank, an electric heating coil is arranged in the heating interlayer, and the electric heating coil is electrically connected with the controller.

A flavoring marinating method for large-particle salty and fragrant pumpkin seeds specifically comprises the following steps:

1) adding large-particle pumpkin seeds into the marinating tank, wherein the large-particle pumpkin seeds cannot pass through a sieve plate in the marinating tank, installing a stirring device, a stirring rod and a stirring sleeve rod, and enabling the swinging rod to be completely contracted and only penetrate through a swinging window;

2) feeding the brine into the marinating tank from the brine tank through a brine circulating pipe, wherein the brine is higher than the electrically heated coil pipe at the uppermost layer of the large-particle pumpkin seeds, and completely immersing the large-particle pumpkin seeds;

3) enabling a swinging rod on the stirring rod to penetrate through the swinging window, enabling the swinging rod to swing in the swinging window, starting the stirring device, enabling the stirring device to link the stirring sleeve rod and the stirring rod to synchronously rotate, driving the pumpkin seeds in the brine to rotate, and colliding the pumpkin seeds to realize the flavoring of the pumpkin seeds;

4) the oscillating rod on the stirring rod oscillates up and down along with the variable-speed rotation of the stirring rod, and further stirring is carried out in the direction vertical to the rotation direction, so that the large-particle pumpkin seeds in the pot are marinated, and the large-particle pumpkin seeds cannot be bonded together under the stirring effect;

5) starting an electric heating coil pipe in a heating interlayer of the marinating tank, keeping the temperature in the marinating tank at 50-100 ℃, heating the brine in the marinating tank at a controlled temperature, stirring for 30-90 min, and then starting a circulating pump to realize brine circulation in the marinating tank, the marinating tank and a filtering buffer tank and keep the upper and lower concentration of the brine consistent;

6) the controller controls the multifunctional sensor to monitor the temperature and the concentration of brine in the marinating tank in time, records the concentration and the temperature of the brine in the marinating tank, adjusts and controls the white water tank and the electric heating coil in time, starts the white water tank when the brine in the marinating tank is too salty, conveys the white water in the white water tank to the marinating tank to adjust the salt content of the brine, and controls large-particle pumpkin seeds marinated by the brine to have good taste;

7) and after the marinating is finished, discharging the brine from the marinating tank, recycling, contracting the swinging rod, taking down the stirring device, the stirring sleeve rod and the stirring rod, and discharging the pumpkin seeds in the marinating tank from the discharge hole to obtain the marinated large-particle salty and fragrant pumpkin seeds.

Further, the brine comprises the following raw materials:

100-150 parts of beef bone thick soup, 10-15 parts of salted duck yolk powder, 8-13 parts of shrimp meal, 8-15 parts of vanilla, 6-12 parts of fennel, 5-8 parts of green pepper, 2-6 parts of boxthorn leaf, 8-20 parts of sweet osmanthus, 4-10 parts of purple perilla, 10-16 parts of onion, 3-8 parts of sesame, 5-15 parts of tea oil, 10-20 parts of honey, 10-15 parts of sialic acid powder, 20-50 parts of salt and 50-150 parts of water.

Further, the preparation method of the brine comprises the following steps:

1) respectively cleaning vanilla, fennel, green pepper, boxthorn leaf, sweet osmanthus flower, purple perilla and onion, airing, cutting into small segments, adding a small amount of tea oil into an iron pan, putting the small segments into the iron pan, quickly stir-frying for 3-8 min with strong fire until fragrance overflows, and turning off the fire;

2) pouring the thick beef bone soup into the thick beef bone soup, decocting the thick beef bone soup with soft fire for 2-5 hours, adding salted duck egg yolk powder, shrimp powder and honey into the thick beef bone soup, stirring the mixture evenly, adding salt and water into the mixture for seasoning, turning off the fire, cooling the mixture to 50-60 ℃, adding sialic acid powder into the mixture, and stirring the mixture evenly;

3) filtering while hot, keeping the filtrate, discarding the residue, and collecting the filtrate to obtain the bittern.

The invention has the beneficial effects that: according to the marinating device, the pumpkin seeds are marinated in the salty and fragrant brine with constant temperature and concentration through the circulation of the marinating tank, the brine tank, the white water tank and the filtering buffer tank, the mutual collision of the pumpkin seeds is realized by keeping continuous stirring and swinging in the marinating process, the pumpkin seeds are prevented from being bonded with each other, the salty and fragrant brine is boiled by introducing special brine into soup stock, sialic acid is added to improve the nutritional structure of the brine, the nutritional value of the brine is improved, and the taste and flavor of the pumpkin seeds are improved while the salty and fragrant taste of the pumpkin seeds are kept.

Drawings

FIG. 1 is a schematic view of the overall structure of the flavoring and marinating device of the present invention.

FIG. 2 is a schematic view of a top view of a sieve plate of the flavoring and marinating apparatus of the present invention.

FIG. 3 is a side view of the stirring rod of the flavoring and marinating apparatus of the present invention.

In the figure: 1. a marinating tank; 2. a brine tank; 3. a white water tank; 4. a filtering buffer tank; 5. a circulation pump; 6. a brine circulating pipe; 7. a flow control valve; 8. a stirring device; 9. electrically heating the coil; 10. a sieve plate; 11. a stirring loop bar; 12. a stirring rod; 13. a swing lever; 14. a discharge port; 15. a multifunctional sensor; 16. hollowing out holes; 17. a swinging window; 18. and a controller.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Shown in fig. 1, 2 and 3: a flavoring and marinating device for large-particle salty and fragrant pumpkin seeds comprises a marinating tank 1 for marinating, wherein a marinating water tank 2 and a white water tank 3 are respectively arranged on two sides of the marinating tank 1, and a filtering buffer tank 4 is arranged at the lower part of the marinating tank 1; the brine tank 2 is connected with the filtering buffer tank 4 through a circulating pump 5, so that brine circulation of the brine tank 1, the brine tank 2 and the filtering buffer tank 4 is realized, a brine circulating pipe 6 is arranged among the brine tank 1, the brine tank 2 and the filtering buffer tank 4, and a flow control valve 7 is arranged on the brine circulating pipe 6; the top of marinating jar 1 is provided with agitating unit 8, and 8 lower parts of agitating unit are provided with puddler 12 and the suit at the outside agitator sleeve 11 of puddler 12, and 1 bottom of marinating jar is provided with the sieve 10 that can filter large granule pumpkin seed.

Furthermore, the stirring rod 12 is provided with a plurality of swing rods 13 capable of swinging up and down.

Furthermore, the stirring rod 11 is provided with a plurality of swing windows 17 through which the swing rod 13 can swing up and down.

Furthermore, a multifunctional sensor 15 is arranged at the lower part of the sieve plate 10 in the marinating tank, and the multifunctional sensor 15 is electrically connected with a controller 18 for controlling the stirring device 8.

Furthermore, a plurality of hollow holes 16 are formed in the sieve plate 10 and the stirring sleeve rod 11, and the size of the hollow holes 16 is smaller than that of the pumpkin seeds.

Further, a discharge port 14 is provided at a side portion of the halogen pot 1, and a flow control valve 7 is provided at the discharge port 14.

Furthermore, a heating interlayer is arranged inside the marinating tank 1, an electric heating coil 9 is arranged inside the heating interlayer, and the electric heating coil 9 is electrically connected with the controller 18.

The tasty marinating method of large-particle salty and fragrant pumpkin seeds specifically comprises the following steps:

1) adding large-particle pumpkin seeds into the marinating tank 1, wherein the large-particle pumpkin seeds cannot pass through the sieve plate 10 in the marinating tank 1, installing the stirring device 8, the stirring rod 12 and the stirring loop bar 11, and enabling the swinging rod 13 to be completely contracted and only pass through the swinging window 17;

2) brine enters the marinating tank 1 from the brine tank 2 through a brine circulating pipe 6, and is higher than an electric heating coil 9 at the uppermost layer of the pumpkin seeds with large particles, so that the large pumpkin seeds are completely immersed;

3) a swing rod 13 on a stirring rod 12 penetrates through a swing window 17, the swing rod 13 can swing in the swing window 17, a stirring device (8) is started, the stirring device 8 is linked with a stirring sleeve rod 11 and the stirring rod 12 to synchronously rotate, pumpkin seeds in brine are driven to rotate, the pumpkin seeds collide with each other, and the taste of the pumpkin seeds is realized;

4) the oscillating rod 13 on the stirring rod 12 oscillates up and down along with the variable-speed rotation of the stirring rod 12, and further stirs in the direction vertical to the rotation direction, so that the large-particle pumpkin seeds in the marinating tank 1 cannot be bonded together under the action of stirring;

5) starting the marinating tank 1 to heat the electric heating coil 9 in the interlayer, keeping the temperature in the marinating tank 1 at 100 ℃, controlling the temperature of the brine in the marinating tank 1 to heat, stirring for 30min, and then starting the circulating pump 5 to realize brine circulation in the marinating tank 1, the brine tank 2 and the filtering buffer tank 4, so as to keep the upper and lower concentrations of the brine consistent;

6) the controller 18 controls the multifunctional sensor 15 to monitor the temperature and the concentration of the brine in the marinating tank 1 in time, record the concentration and the temperature of the brine in the marinating tank 1, adjust and control the white water tank 3 and the electric heating coil 9 in time, when the brine in the marinating tank is too salty, start the white water tank 3, convey the white water in the white water tank 3 to the marinating tank 1 to adjust the salt water of the brine, and control the large-particle pumpkin seeds marinated by the brine to have good taste;

7) after the marinating is finished, discharging the brine from the marinating tank 1, recycling, contracting the swinging rod 13, taking down the stirring device 8, the stirring sleeve rod 11 and the stirring rod 12, and discharging the pumpkin seeds in the marinating tank 1 from the discharge hole 14 to obtain the large-particle salted and fragrant pumpkin seeds with marinated flavor.

Wherein, the brine comprises the following raw materials:

150 parts of beef bone thick soup, 15 parts of salted duck egg yolk powder, 13 parts of shrimp powder, 15 parts of vanilla, 12 parts of fennel, 8 parts of green pepper, 6 parts of boxthorn leaf, 8 parts of sweet osmanthus, 4 parts of purple perilla, 10 parts of onion, 3 parts of sesame, 15 parts of tea oil, 10 parts of honey, 15 parts of sialic acid powder, 50 parts of salt and 150 parts of water.

The preparation method of the brine comprises the following steps:

1) cleaning vanilla, fennel, green pepper, boxthorn leaf, sweet osmanthus flower, purple perilla and onion, respectively, airing, cutting into small segments, adding a small amount of tea oil into an iron pan, putting the small segments into the iron pan, quickly stir-frying for 8min with strong fire until fragrance overflows, and turning off the fire;

2) pouring the thick beef bone soup into the thick beef bone soup, decocting the thick beef bone soup with soft fire for 5 hours, adding the salted duck egg yolk powder, the shrimp powder and the honey into the thick beef bone soup, stirring the mixture evenly, adding the salt and the water into the mixture for seasoning, turning off the fire, cooling the mixture to 50 ℃, adding the sialic acid powder into the mixture, and stirring the mixture evenly;

3) filtering while hot, keeping the filtrate, discarding the residue, and collecting the filtrate to obtain the bittern.

Example 2

The present embodiment is different from embodiment 1 in that:

a flavoring marinating method for large-particle salty and fragrant pumpkin seeds specifically comprises the following steps:

1) adding large-particle pumpkin seeds into the marinating tank 1, wherein the large-particle pumpkin seeds cannot pass through the sieve plate 10 in the marinating tank 1, installing the stirring device 8, the stirring rod 12 and the stirring loop bar 11, and enabling the swinging rod 13 to be completely contracted and only pass through the swinging window 17;

2) brine enters the marinating tank 1 from the brine tank 2 through a brine circulating pipe 6, and is higher than an electric heating coil 9 at the uppermost layer of the pumpkin seeds with large particles, so that the large pumpkin seeds are completely immersed;

3) the oscillating rod 13 on the stirring rod 12 penetrates through the oscillating window 17, the oscillating rod 13 can oscillate in the oscillating window 17, the stirring device 8 is started, the stirring device 8 is linked with the stirring sleeve rod 11 and the stirring rod 12 to synchronously rotate, pumpkin seeds in the brine are driven to rotate, the pumpkin seeds collide with each other, and the taste of the pumpkin seeds is realized;

4) the oscillating rod 13 on the stirring rod 12 oscillates up and down along with the variable-speed rotation of the stirring rod 12, and further stirs in the direction vertical to the rotation direction, so that the large-particle pumpkin seeds in the marinating tank 1 cannot be bonded together under the action of stirring;

5) starting the marinating tank 1 to heat the electric heating coil 9 in the interlayer, keeping the temperature in the marinating tank 1 at 80 ℃, controlling the temperature of the brine in the marinating tank 1 to heat, stirring for 60min, and then starting the circulating pump 5 to realize brine circulation in the marinating tank 1, the brine tank 2 and the filtering buffer tank 4, so as to keep the upper and lower concentrations of the brine consistent;

6) the controller 18 controls the multifunctional sensor 15 to monitor the temperature and the concentration of the brine in the marinating tank 1 in time, record the concentration and the temperature of the brine in the marinating tank 1, adjust and control the white water tank 3 and the electric heating coil 9 in time, when the brine in the marinating tank is too salty, start the white water tank 3, convey the white water in the white water tank 3 to the marinating tank 1 to adjust the salt water of the brine, and control the large-particle pumpkin seeds marinated by the brine to have good taste;

7) after the marinating is finished, discharging the brine from the marinating tank 1, recycling, contracting the swinging rod 13, taking down the stirring device 8, the stirring sleeve rod 11 and the stirring rod 12, and discharging the pumpkin seeds in the marinating tank 1 from the discharge hole 14 to obtain the large-particle salted and fragrant pumpkin seeds with marinated flavor.

Wherein, the brine comprises the following raw materials:

100 parts of beef bone thick soup, 10 parts of salted duck egg yolk powder, 8 parts of shrimp powder, 8 parts of vanilla, 6 parts of fennel, 5 parts of green pepper, 2 parts of boxthorn leaf, 20 parts of sweet osmanthus, 10 parts of purple perilla, 16 parts of onion, 8 parts of sesame, 15 parts of tea oil, 20 parts of honey, 15 parts of sialic acid powder, 20 parts of salt and 50 parts of water.

The preparation method of the brine comprises the following steps:

1) cleaning vanilla, fennel, green pepper, boxthorn leaf, sweet osmanthus flower, purple perilla and onion, respectively, airing, cutting into small segments, adding a small amount of tea oil into an iron pan, putting the small segments into the iron pan, quickly stir-frying for 3min with strong fire until fragrance overflows, and turning off the fire;

2) pouring the thick beef bone soup into the thick beef bone soup, decocting the thick beef bone soup with soft fire for 5 hours, adding the salted duck egg yolk powder, the shrimp powder and the honey into the thick beef bone soup, stirring the mixture evenly, adding the salt and the water into the mixture for seasoning, turning off the fire, cooling the mixture to 50 ℃, adding the sialic acid powder into the mixture, and stirring the mixture evenly;

3) filtering while hot, keeping the filtrate, discarding the residue, and collecting the filtrate to obtain the bittern.

According to the marinating device, the pumpkin seeds are marinated in the salty and fragrant brine with constant temperature and concentration through the circulation of the marinating tank, the brine tank, the white water tank and the filtering buffer tank, the mutual collision of the pumpkin seeds is realized by keeping continuous stirring and swinging in the marinating process, the pumpkin seeds are prevented from being bonded with each other, the salty and fragrant brine is boiled by introducing special brine into soup stock, sialic acid is added to improve the nutritional structure of the brine, the nutritional value of the brine is improved, and the taste and flavor of the pumpkin seeds are improved while the salty and fragrant taste of the pumpkin seeds are kept.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.