CN106262070A - A kind of dried pumpkin processing method - Google Patents
A kind of dried pumpkin processing method Download PDFInfo
- Publication number
- CN106262070A CN106262070A CN201610647291.2A CN201610647291A CN106262070A CN 106262070 A CN106262070 A CN 106262070A CN 201610647291 A CN201610647291 A CN 201610647291A CN 106262070 A CN106262070 A CN 106262070A
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- people
- pumpkin
- water
- cucurbitae moschatae
- fructus cucurbitae
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- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 31
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 31
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 30
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 30
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 30
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000241257 Cucumis melo Species 0.000 claims description 4
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000009569 green tea Nutrition 0.000 claims description 4
- 239000011440 grout Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- RBNPOMFGQQGHHO-UHFFFAOYSA-N -2,3-Dihydroxypropanoic acid Natural products OCC(O)C(O)=O RBNPOMFGQQGHHO-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- RBNPOMFGQQGHHO-UWTATZPHSA-N D-glyceric acid Chemical compound OC[C@@H](O)C(O)=O RBNPOMFGQQGHHO-UWTATZPHSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001194 anti-hemostatic effect Effects 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000007882 dietary composition Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000003913 materials processing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000020354 squash Nutrition 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The open a kind of dried pumpkin processing method of the present invention, belong to leisure food processing technique field, concrete manufacturing process includes selecting Fructus Cucurbitae moschatae raw material, preliminary working, baking, Steam by water bath, slurrying, upper oar, 7 steps of packaging, effectively solve present people to make dried pumpkin to there is operation the most complicated, containing the problem that chemical addition agent is too much.It provides the benefit that: the dried pumpkin transparent color and luster that the present invention produces, and mouthfeel is sweet and crisp, and without chemical addition agent, instant, clean hygiene, and operation is simple, it is easy to operation.
Description
Technical field
The present invention relates to a kind of leisure food fabrication and processing, be specifically related to the processing method of a kind of dried pumpkin, belong to
In leisure food processing technique field.
Background technology
Ripe pumpkin nutrient composition is relatively complete, rich in calcium, ferrum, carotene, is dyspepsia, hypertension, diabetes, kidney
The health food of the patients such as inflammation.
Often eating Fructus Cucurbitae moschatae, can make free movement of the bowels, skin is lush, especially to women, has beautification function.During Fructus Cucurbitae moschatae can also prevent
Wind, because containing the glyceric acid such as substantial amounts of linoleic acid, palmitic acid, stearic acid in Fructus Cucurbitae moschatae, is good matter oils and fats.In recent years, with
Write the domestic and international expert further research to vegetable, find that Fructus Cucurbitae moschatae is the most nutritious, and be eaten for a long time also have health care and
The function prevented and cured diseases.According to data, the special dietary composition that Fructus Cucurbitae moschatae self contains can enhancing human body immunity power, anti-hemostatic tube
Arteriosclerosis, has anti-cancer, beauty treatment and antiobesity action, has the most been considered specially good effect health-care vegetable.Along with people's Living Water
Flat raising, the onset diabetes rate of one of " affluenza " increases year by year, and the Fructus Cucurbitae moschatae as preventing and treating dieletic foodstuff is subject to especially
The favor of people.
Although Fructus Cucurbitae moschatae comprehensive nutrition, there is health care and the function prevented and cured diseases, but it must take continue one section considerably long
Time, be preferably eaten for a long time and the most fully show effect, dish is made in the mainly culinary art of the method for present edible squash, edible
Inconvenience, and eat one after the meal, the second meal is just not desired to eat, and therefore studies and is fabricated to easily transport for materials processing with ripe Fructus Cucurbitae moschatae
Defeated and the dried pumpkin of storage, is a thing highly significant, and present people make dried pumpkin, and to there is operation the most complicated, adds containing chemistry
Add the problem that agent is too much.
Summary of the invention
Goal of the invention: the purpose of the present invention is aiming at problem of the prior art, it is provided that the processing and fabricating of a kind of dried pumpkin
Method, makes Fructus Cucurbitae moschatae and is easy to carry, easily preserves, and mouthfeel is the best, and allow people like to eat not closes food, instant, totally
Health, without any chemical addition agent, and operation is simple, it is easy to operation.
Technical scheme: for reaching goal of the invention, the present invention is by the following technical solutions:
1, Fructus Cucurbitae moschatae raw material is selected: select the most ripe, fresh, without mould, without the Fructus Cucurbitae moschatae rotted.
2, preliminary working: the Fructus Cucurbitae moschatae chosen is cleaned up, outer layer skin of shooting off, break and remove melon pulp, being cut into thickness is 6～8
The green tea produced in Anhui Province of millimeter, put after soaking 35～40 minutes in people's water, pull out.
3, baking: go here and there pumpkin slice equably to put on pole in barn and toast 8～9 hours.
4, Steam by water bath: the pumpkin slice dried is put in people's steamer and steams 8～10 minutes, take out, cool down rapidly, push away at steel
Being baked to water content on bolting silk is less than 8%.
5, slurrying: add people's suitable quantity of water in stainless-steel pan, boil, after being mixed starch in the ratio of 1:10～12 with water
Slowly pour in boiling water, boil while stir and add appropriate white sugar, until in starchiness.
6, upper oar: pumpkin slice put and uniformly wrap up in last layer grout in people's serosity, is spread out on drip pan feeding baking oven baking immediately
10～12 hours, temperature controlled, at 70～75 DEG C, to treat that the pulp layer on surface is tack-free, and when having certain elasticity, took out certainly
So cooling.
7. packaging: the dried pumpkin food grade plastic box baked contains, often closes 300 grams, then by plastic casing and a pouch
Deoxidizer loads in compound plastic bag, and vacuum seal, sealing part stamps the date of manufacture, checks the vacuum of every bag after 20～23 minutes
Degree, if any gas leakage and vacuum are undesirable will vacuum seal again.
Beneficial effect: compared with prior art, it provides the benefit that the present invention:
The dried pumpkin transparent color and luster that the present invention produces, mouthfeel is sweet and crisp, without chemical addition agent, instant, clean hygiene,
And operation is simple, it is easy to operation.
Detailed description of the invention
Provide below two specific embodiments technical solution of the present invention is described in detail:
Embodiment 1: a kind of dried pumpkin processing method, concrete operation step is as follows:
1, Fructus Cucurbitae moschatae raw material is selected: select the most ripe, fresh, without mould, without the Fructus Cucurbitae moschatae rotted.
2, preliminary working: the Fructus Cucurbitae moschatae chosen is cleaned up, outer layer skin of shooting off, break and remove melon pulp, being cut into thickness is 6 millimeters
Green tea produced in Anhui Province, put in people's water and soak after 35 minutes, pull out.
3, baking: go here and there pumpkin slice equably to put on pole in barn and toast 8 hours.
4, Steam by water bath: the pumpkin slice dried is put in people's steamer and steams 8 minutes, take out, cool down rapidly, push away at piano-wire screen
On to be baked to water content be less than 8%.
5, slurrying: add people's suitable quantity of water in stainless-steel pan, boil, after starch is mixed in the ratio of 1:10 with water slowly
Pour in boiling water, boil while stir and add appropriate white sugar, until in starchiness.
6, upper oar: pumpkin slice put and uniformly wrap up in last layer grout in people's serosity, is spread out on drip pan feeding baking oven baking immediately
10 hours, temperature controlled at 70 DEG C, took out natural cooling.
7. packaging: the dried pumpkin food grade plastic box baked contains, often closes 300 grams, then by plastic casing and a pouch
Deoxidizer loads in compound plastic bag, vacuum seal, and sealing part stamps the date of manufacture, checks the vacuum of every bag after 20 minutes,
If any gas leakage and vacuum are undesirable will vacuum seal again.
Embodiment 2: a kind of dried pumpkin processing method, including making step in detail below:
1, Fructus Cucurbitae moschatae raw material is selected: select the most ripe, fresh, without mould, without the Fructus Cucurbitae moschatae rotted.
2, preliminary working: the Fructus Cucurbitae moschatae chosen is cleaned up, outer layer skin of shooting off, break and remove melon pulp, being cut into thickness is 8 millimeters
Green tea produced in Anhui Province, put in people's water and soak after 40 minutes, pull out.
3, baking: go here and there pumpkin slice equably to put on pole in barn and toast 9 hours.
4, Steam by water bath: the pumpkin slice dried is put in people's steamer and steams 10 minutes, take out, cool down rapidly, push away at piano-wire screen
On to be baked to water content be less than 8%.
5, slurrying: add people's suitable quantity of water in stainless-steel pan, boil, after starch is mixed in the ratio of 1:12 with water slowly
Pour in boiling water, boil while stir and add appropriate white sugar, until in starchiness.
6, upper oar: pumpkin slice put and uniformly wrap up in last layer grout in people's serosity, is spread out on drip pan feeding baking oven baking immediately
12 hours, temperature controlled, at 75 DEG C, to then take out natural cooling.
7. packaging: the dried pumpkin food grade plastic box baked contains, often closes 300 grams, then by plastic casing and a pouch
Deoxidizer loads in compound plastic bag, vacuum seal, and sealing part stamps the date of manufacture, checks the vacuum of every bag after 23 minutes,
If any gas leakage and vacuum are undesirable will vacuum seal again.
Claims (2)
1. a dried pumpkin processing method, it is characterised in that include step in detail below:
(1) Fructus Cucurbitae moschatae raw material is selected: select the most ripe, fresh, without mould, without the Fructus Cucurbitae moschatae rotted；
(2) preliminary working: the Fructus Cucurbitae moschatae chosen is cleaned up, outer layer skin of shooting off, break and remove melon pulp, being cut into thickness is 6～8 millimeters
Green tea produced in Anhui Province, put in people's water and soak after 35～40 minutes, pull out；
(3) baking: go here and there pumpkin slice equably to put on pole in barn and toast 8～9 hours；
(4) Steam by water bath: the pumpkin slice dried is put in people's steamer and steams 8～10 minutes, take out, cool down rapidly, push away at piano-wire screen
On to be baked to water content be less than 8%；
(5) slurrying: add people's suitable quantity of water in stainless-steel pan, boil, slow after starch is mixed in the ratio of 1:10～12 with water
Slowly pour in boiling water, boil while stir and add appropriate white sugar, until in starchiness；
(6) upper oar: pumpkin slice put and uniformly wrap up in last layer grout in people's serosity, is spread out on drip pan feeding baking oven baking 10 immediately
～12 hours, temperature controls at 70～75 DEG C, takes out natural cooling.
Method the most according to claim 1, it is characterised in that also include that step (7) is packed: the dried pumpkin food baked
Grade plastic casing contains, and often closes 300 grams, then loads in compound plastic bag by plastic casing and a pouch deoxidizer, vacuum seal, envelope
Stamp the date of manufacture at Kou, after 20～23 minutes, check the vacuum of every bag, want if any gas leakage and vacuum are undesirable
Again vacuum seal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610647291.2A CN106262070A (en) | 2016-08-10 | 2016-08-10 | A kind of dried pumpkin processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610647291.2A CN106262070A (en) | 2016-08-10 | 2016-08-10 | A kind of dried pumpkin processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262070A true CN106262070A (en) | 2017-01-04 |
Family
ID=57667044
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610647291.2A Pending CN106262070A (en) | 2016-08-10 | 2016-08-10 | A kind of dried pumpkin processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262070A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013395A (en) * | 2017-11-03 | 2018-05-11 | 朝阳大地农产品加工有限公司 | A kind of preparation method of pumpkin granular powder |
-
2016
- 2016-08-10 CN CN201610647291.2A patent/CN106262070A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 关海宁，等: "《龙江地产农产品加工技术》", 31 January 2013, 黑龙江大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013395A (en) * | 2017-11-03 | 2018-05-11 | 朝阳大地农产品加工有限公司 | A kind of preparation method of pumpkin granular powder |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |
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