The application discloses a vertical variable-temperature pressure-difference quantitative puffed nut kernel crisp
processing method and a puffing equipment, and relates to the field of
food processing and treatment. The method comprises the following steps: after the nut kernel
raw material is cleaned and soaked, standing and draining; the pretreated nut kernel is loaded into a
hanging basket in a vertical puffing tank, steam is introduced into the vertical puffing tank, the nut kernel is subjected to
steaming treatment, the vertical puffing tank is heated, the water in the nut kernel is vaporized, the pressure in the tank is increased and the tank is kept warm; the pressure
relief valve between the vertical puffing tank and the vacuum tank is quickly opened, the pressure in the vertical puffing tank is instantaneously reduced, the water in the nut kernel is flash evaporated, the volume of the nut kernel is expanded, and a
honeycomb structure is formed; the nut kernel is continuously heated and dehydrated under vacuum until the
water content of the nut kernel is reduced; heating is stopped, and the nut kernel is cooled to
room temperature; and the micro-puffed crisp nut kernel is obtained. Through the above steps, the quality problems of the existing nut kernel, such as hard taste, easy oxidation, great loss of nutrients, short
shelf life and serious homogenization after high-temperature
roasting and frying
processing, can be solved.