CN108902874A - A kind of Chinese torreya frying processing method - Google Patents
A kind of Chinese torreya frying processing method Download PDFInfo
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- CN108902874A CN108902874A CN201810476211.0A CN201810476211A CN108902874A CN 108902874 A CN108902874 A CN 108902874A CN 201810476211 A CN201810476211 A CN 201810476211A CN 108902874 A CN108902874 A CN 108902874A
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- chinese torreya
- frying
- chinese
- salt
- torreya
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
Abstract
This application involves a kind of Chinese torreya frying processing methods, including：Raw material preparation, Chinese torreya peeling dehumidify, are drying rear spare；Chinese torreya condiment is got ready according to the ratio of every 1kg Chinese torreya outfit potassium sorbate 5-20g, cassia seed 1-3g, Chinese anise 8-10g, cloves 2-3g, salt 15-30g；Chinese anise, cassia seed, cloves, salt are placed in pot in proportion plus boiling, water are Chinese torreya weight 20-30%, condiment soup is made in potassium sorbate addition stirring and dissolving after cooked cooling；Crude salt is put into stir-fry in pot and after five minutes pours into drying Chinese torreya in pot, the weight ratio of crude salt and Chinese torreya is 1:2,120-130 DEG C of continuation frying of temperature the frying time 10-12 minutes, obtains Chinese torreya after first time frying；Chinese torreya after condiment soup and first time frying impregnates, and soaking time is 2-3 hours, drains after having impregnated；Chinese torreya after immersion is admixed and carries out second of frying in crude salt, 130-140 DEG C of frying temperature, the frying time 30 ± 2 minutes；The Chinese torreya of second of frying is separated with salt, metering packing after cooling.The application method is succinct, easy to use, at low cost, and effect is good.
Description
Technical field
This application involves a kind of Chinese torreya frying processing methods.
Background technique
Chinese torreya (Torreya grandis ' Merrillii ') is taxaceae (Taxaceae) Torreya (Torreya) Chinese torreya
Set the excellent variety of (Torreya grandis).Chinese torreya seed flavor delicious and crisp, it is full of nutrition, it is one of world's preciousness dry fruit.Chinese torreya
Protein matter content is 12.1~16.4%, has 17 kinds of amino acid, contains 5 kinds of vitamins, and kernel oil content is left up to 60%
The right side, wherein unsaturated fatty acid is up to 80% or more.Chinese torreya seed needs the stir-frying-technology process through supersalt leaching and high temperature after harvesting.
Due to unsaturated fatty acid rich in, in frying process grease oxidation rancid easily occurs for Chinese torreya seed, causes perfume (or spice)
Chinese torreya frying and quality of finished decline quickly, while the peroxide and free radical being harmful to the human body are generated in process of spoilage, can
Human senility, tumour, cardiovascular disease is caused to occur.Therefore, when Chinese torreya is processed, how to avoid that grease oxidation rancid occurs and change
Kind taste is its most important problem.
Summary of the invention
The technical issues of the application solves is to overcome the above deficiencies in the existing technologies, and provide a kind of method letter
It is clean, easy to use, at low cost, the good Chinese torreya frying processing method of effect.
The application solves technical solution used by above-mentioned technical problem：A kind of Chinese torreya frying processing method, it is special
Sign is to include the following steps：
Raw material preparation by the Chinese torreya peeling of picking, dehumidifies, drying rear spare；Sorb is equipped with according to the drying Chinese torreya of every processing 1kg
Sour potassium 5-20g, Chinese anise 8-10g, cloves 2-3g, cassia seed 1-3g, salt 15-30g ratio get Chinese torreya condiment ready.
Chinese anise, cassia seed, cloves, salt are placed in pot in the ratio in raw material preparation plus boiling, water are to need
The 20-30% of the Chinese torreya weight to be processed, it is cooked be cooled to room temperature after potassium sorbate be added and is stirred dissolve it sufficiently, make
It is stand-by at condiment soup.
Crude salt is put into stir-fry in pot and after five minutes pours into drying Chinese torreya in pot, the weight ratio of crude salt and Chinese torreya is 1:
2, temperature control controls the Chinese torreya at 10-12 minutes, after obtaining first time frying in 120-130 DEG C of continuation frying, frying time.
Condiment soup with after first time frying Chinese torreya dress impregnates in a vessel, as soup not enough if add add water to just
It is higher by Chinese torreya top surface well, soaking time is 2-3 hours, pulls Chinese torreya out after the completion of impregnating and drains for use.
After crude salt is made popular, the Chinese torreya after immersion is admixed and carries out second of frying in crude salt, the control of frying temperature exists
130-140 DEG C, the frying time controlled at 30 ± 2 minutes.Chinese torreya benevolence color, for example ecru can be checked at this time（It is light yellow）I.e.
For the Chinese torreya for completing second of frying.
The Chinese torreya of second of frying is separated with salt, is cooled to room temperature rear metering packing.
The cooperation of the natural condiments such as the application potassium sorbate and Chinese anise, cloves, cassia seed, salt, avoids or prolongs
Deferred raw grease oxidation rancid, improves the taste of Chinese torreya product, extends the shelf lives of Chinese torreya, improves the commodity of Chinese torreya
Quality.
The application compared with prior art, has the following advantages that and effect：Method is succinct, easy to use, at low cost, effect
It is good.
Specific embodiment
Following embodiment is the explanation to the application and the application is not limited to following embodiment.
Herein described Chinese torreya frying processing method Chinese torreya frying process add potassium sorbate, Chinese anise, cloves, certainly
The condiment such as pine torch, salt improve the taste of Chinese torreya product, extend the shelf lives of Chinese torreya, improve the commodity product of Chinese torreya
Matter.The application Chinese torreya frying processing method follows the steps below：
Step 1, raw material preparation, by the Chinese torreya of picking（Seed, seed）After mechanical treatment or stack retting processing peeling, dehumidifying, be drying
It is spare；Chinese anise 8-10g, potassium sorbate 5-20g, cloves 2-3g, cassia seed 1- are equipped with according to the drying Chinese torreya of every processing 1kg
3g, salt 15-30g ratio get Chinese torreya ingredient ready（Condiment）.
Chinese anise, cassia seed, cloves, salt are placed in pot plus boiling by step 2 according to the above ratio, and the amount of water is added
The 20-30% for the Chinese torreya weight to process as required.It is big to burn to boiling, then change the fire to cook system 20 minutes, material is pulled out after cooling
After slag, then potassium sorbate, which is added, and is stirred dissolves it sufficiently.Condiment soup is made, and places stand-by.
Crude salt is put into stir-fry in pot and after five minutes pours into drying Chinese torreya in pot by step 3, the weight of crude salt and Chinese torreya
Than being 1:2, temperature control is controlled in 120-130 DEG C of continuation frying, frying time at 10-12 minutes.Frying terminates Chinese torreya point
It separates out and comes and cool down for use.
Step 4, the condiment soup that step 2 is processed and the Chinese torreya of step 3 frying fill in a vessel, Chinese torreya rove
Cloth covers compression, places and impregnates.As soup not enough if add to add water to and be just higher by Chinese torreya top surface.Soaking time is 2-3 hours.Leaching
It pulls out and is drained for use after the completion of bubble.
Step 5 after making crude salt popular, the Chinese torreya after step 4 immersion is admixed and carries out second of frying in crude salt, frying temperature
At 130-140 DEG C, the frying time was controlled at 30 ± 2 minutes for degree control.Chinese torreya benevolence color, for example ecru can be checked at this time
（It is light yellow）As complete.
The Chinese torreya of step 5 frying is separated taking-up with salt and is cooled to room temperature rear metering packing by step 6.
Preventing the most common method of Oxidation of Fat and Oils is that antioxidant is added.Antioxidant can be divided into chemical synthesis antioxidant
With natural two major classes.Potassium sorbate be national standard (GB2760-2011 editions) allow add can be applied to shortening heavily fortified point
The antioxidant of fruit and seed based food.Potassium sorbate has inhibiting effect that can also inhibit in mould saccharomycete and aerophile bacterium
The generation of mycotoxin, mycotoxin are a kind of strong carcinogens.So sorbic acid and its sylvite have the anti-corrosive fresh-keeping of food
It is of great significance.Sorbic acid is a kind of unsaturated fatty acid, and metabolism can be normally participated in human body, same
Carbon dioxide and water toxicity test are generated after change and shows that it is also safer than common salt, are that harmless so far widely applied can eat
Preservative is savored, and uses most wide one of preservative in the world.The present invention considers in Chinese torreya process by sorb
Sour potassium is added in flavoring agent, and potassium sorbate is adsorbed onto inside Chinese torreya kernel for carrier by water.Available data proves, centainly
The shelf-life of the dried beef of the potassium sorbate of amount extends 2 times or more be not added that potassium sorbate compares.
Chinese anise, just entitled illiciumverum are arbor, 10-15 meters high；Tree crown is tower-shaped, ellipse or cone；Bark is dark-grey
Color；Branch is intensive.Main product is in West Guangxi and south.The fruit of Chinese anise cure mainly cold hernia stomachache, waist and knee crymodynia, gastrofrigid vomiting,
Epigastric pain, disturbance of lower legs due to pathogenic cold and dampness etc..For treatment small intestine-QI pendant, the hernia swelling and hanging down of either of the testes, waist remise swollen, waist it is sick as pierced, stool and urine it is all secret, abdomen
Swollen shortness of breath, wind toxin moisture attack Zhu into sore such as drum, and skin and flesh purple, which breaks that purulence is bad, and row step is powerless, and skin and flesh is scorching, etc. remarkable result.It is octagonal
Because its intrinsic fragrance can preferably adjust the taste of Chinese torreya, existing research achievement shows that Chinese anise has and kills fennel
Bacterium and deinsectization function, the storage phase for extending Chinese torreya dry fruit have apparent effect.
Cassia seed is annual leguminous plant, suffruticose draft；Cassia flower yellow, pod is elongated, four prism type；It is small to determine
Bright plant is smaller, and pod is shorter.Have the function of improving eyesight with it and name it.Cassia seed bitter, sweet, salty, cold nature enters liver, kidney, large intestine
Through；Constipation and hyperlipidemia, hypertension are treated in relax bowel and defecation, lipid-loweringing improving eyesight.It clears liver and improve vision, sharp water defaecation has laxative action, drop
Blood pressure reducing blood lipid.The cassia seed of frying has a kind of barley fragrance of similar frying, together with the addition of other condiment, not only
It can play a role in health care, the fragrance of Chinese torreya can also be improved.
Flos caryophylli is used as fragrance and Chinese medicine, is the tropical plants of Myrtaceae Syzygium, originates in Indonesian
On archipelago.Modern research shows that cloves contain volatile oil, oil in mainly oleic acid containing cloves, acetyl cloves oleic acid and cloves alkene, perfume pod
The ingredients such as blue aldehyde.Have antibacterial and anthelmintic action, be used as fragrance, antispastic carminative treats stomach trouble, abdominal pain, vomiting, neuralgia, tooth
The diseases such as pain.Cloves is not only the rare spice berry of Medicinal plants and the world.Chafing dish is processed in China or cooks dish
It usually can be using cloves as one of flavouring when meat and fish dishes.
Salt is the ingredient that generally uses in Chinese torreya processing, but salt addition it is more or brew time is too long can be too salty,
Salt addition is very little or brew time is too short, and taste is again too light, and is unfavorable for guaranteeing the quality.Therefore making for salt is proposed in the application
With range and brew time.
The simple deformation or combination of all present techniques features and technical solution, it is considered that fall into the protection of the application
Range.
Claims (3)
1. a kind of Chinese torreya frying processing method, it is characterized in that including the following steps：
Raw material preparation by the Chinese torreya peeling of picking, dehumidifies, drying rear spare；Sorb is equipped with according to the drying Chinese torreya of every processing 1kg
Sour potassium 5-20g, cassia seed 1-3g, Chinese anise 8-10g, cloves 2-3g, salt 15-30g ratio get Chinese torreya condiment ready；
Chinese anise, cassia seed, cloves, salt are placed in pot in the ratio in raw material preparation plus boiling, water are to need to add
The 20-30% of the Chinese torreya weight of work, potassium sorbate, which is added, after cooked cooling and stirs dissolves it sufficiently, and condiment soup is made
For use；
Crude salt is put into stir-fry in pot and after five minutes pours into drying Chinese torreya in pot, the weight ratio of crude salt and Chinese torreya is 1:2, temperature
Degree control controls the Chinese torreya at 10-12 minutes, after obtaining first time frying in 120-130 DEG C of continuation frying, frying time；
Condiment soup is impregnated in a vessel with the Chinese torreya dress after first time frying, and soaking time is 2-3 hours, is impregnated and is completed
After pull Chinese torreya out and drain for use；
After crude salt is made popular, the Chinese torreya after immersion is admixed and carries out second of frying in crude salt, frying temperature is controlled in 130-140
DEG C, the frying time controlled at 30 ± 2 minutes；
The Chinese torreya of second of frying is separated with salt, is cooled to room temperature rear metering packing.
2. Chinese torreya frying processing method according to claim 1, it is characterized in that：Chinese torreya after condiment soup and first time frying
Dress is when impregnating in a vessel, as soup not enough if add to add water to and be just higher by Chinese torreya top surface.
3. Chinese torreya frying processing method according to claim 1, it is characterized in that：Chinese torreya benevolence color after second of frying is rice
Yellow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810476211.0A CN108902874A (en) | 2018-05-17 | 2018-05-17 | A kind of Chinese torreya frying processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810476211.0A CN108902874A (en) | 2018-05-17 | 2018-05-17 | A kind of Chinese torreya frying processing method |
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| CN201810476211.0A Pending CN108902874A (en) | 2018-05-17 | 2018-05-17 | A kind of Chinese torreya frying processing method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869325A (en) * | 2010-06-07 | 2010-10-27 | 浙江省农业科学院 | Torreya processing method |
| CN104886671A (en) * | 2015-06-17 | 2015-09-09 | 贵州务川万年峰农业开发有限公司 | Torreya grandis processing method |
| CN105852008A (en) * | 2016-04-07 | 2016-08-17 | 浙江农林大学 | Processing method of torreya grandis |
| CN106579490A (en) * | 2016-12-14 | 2017-04-26 | 杭州临安三口花桥食品有限公司 | Processing method of mouth-opening salt stir-fried torreya grandis seeds |
| KR20180025578A (en) * | 2016-09-01 | 2018-03-09 | 박경선 | Fried glutinous rice cake the manufacture Method using Torreya nucifera nut |
-
2018
- 2018-05-17 CN CN201810476211.0A patent/CN108902874A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869325A (en) * | 2010-06-07 | 2010-10-27 | 浙江省农业科学院 | Torreya processing method |
| CN104886671A (en) * | 2015-06-17 | 2015-09-09 | 贵州务川万年峰农业开发有限公司 | Torreya grandis processing method |
| CN105852008A (en) * | 2016-04-07 | 2016-08-17 | 浙江农林大学 | Processing method of torreya grandis |
| KR20180025578A (en) * | 2016-09-01 | 2018-03-09 | 박경선 | Fried glutinous rice cake the manufacture Method using Torreya nucifera nut |
| CN106579490A (en) * | 2016-12-14 | 2017-04-26 | 杭州临安三口花桥食品有限公司 | Processing method of mouth-opening salt stir-fried torreya grandis seeds |
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Application publication date: 20181130 |
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