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New anti-oxidation fresh-keeping production method for hand-peeled pecan

An anti-oxidation and pecan technology, applied in the direction of protecting fruits/vegetables with a protective coating, can solve the problems of low production efficiency, easy oxidative rancidity of oil, etc., to improve production efficiency, prevent oxidative rancidity of oil, and reduce production costs. Effect

Inactive Publication Date: 2011-06-29
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a new production method, which solves the two technical problems of low production efficiency and easy oxidative rancidity of oil in the traditional process at the same time, greatly improves the quality of the product, and is beneficial to people's health

Method used

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Examples

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Embodiment Construction

[0014] Recipe: 100kg pecans, 12kg salt, 10kg white sugar, 1.5kg star anise, 0.5kg fennel, 0.3kg cumin, 0.5kg licorice, 0.3kg Chinese prickly ash

[0015] ①. Mix star anise, cinnamon, fennel, licorice, pepper and other spices in the above formula, put them in a gauze bag, put them in a pot, add 50kg of water and boil for 20 minutes, then add salt and white sugar, and dissolve them stand-by.

[0016] The polysaccharides extracted from natural plants are diluted into a solution with a concentration of 5%, and 0.02% of the newly developed new anti-oxidant preservative (BY) is added, and it is prepared by constant temperature treatment at 90°C to become a safe, efficient and natural bright preservative. stand-by.

[0017] ②. Select 100kg of full-grained hickory nuts and screen them to remove hollow, deteriorated seeds and other impurities; wash them in clean water, pick them up and drain them for later use.

[0018] ③.Put the cleaned raw materials into a pressure cooker, and deas...

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Abstract

The invention discloses a new anti-oxidation fresh-keeping production method for hand-peeled pecan, and belongs to the technical field of food processing. The method comprises the following main processes of: screening and cleaning raw materials, performing high-temperature deastringent treatment and efficient cracking treatment, boiling till being tasty, performing bright quality guarantee treatment, drying, cooling and packing to obtain a finished product. The method solves two technical problems that the production efficiency is low and the grease is easily oxidized and deteriorated in the traditional process. The method has the first technical key that: an efficient multifunctional shell crusher for dried nuts such as pecan and the like is used for efficient cracking treatment so as to improve the production efficiency and reduce the production cost. The method has the second technical key that: good film-forming performance of a bright quality guarantee agent is used so that a bright transparent protective film is formed on the surface of the product, wherein the components of the protective film are nutrients required by the human body, do not affect the mouthfeel and the flavor of the product, can block oxygen and have the effect of preventing the grease from oxidized and deteriorated. The prepared product has the characteristics of surface brightness, hand polluting resistance and the like, the quality of the product is improved, and the shelf life is prolonged.

Description

1. Technical field [0001] The invention belongs to the technical field of food processing. 2. Background technology [0002] Hand-peeled pecans are rich in oil components, most of which are polyunsaturated fatty acids, which are prone to autooxidative rancidity during processing and storage. Autooxidation refers to the spontaneous oxidation of oil when exposed to air for a long time. Oxidation can occur on the unsaturated bonds of oils and is more likely to occur in free unsaturated fatty acids. Oxidation of fats and oils produces mixtures of aldehydes, ketones, acids, etc., which change the properties and flavors of fats and oils. After the oil is oxidized and rancid, not only the smell and taste are bad, but also the essential fatty acids and vitamins in it are damaged and the nutritional value is reduced. In addition, the decomposition products of oil rancidity are harmful to human health. Especially hand-peeled pecans are more prone to oxidative rancidity and shorten ...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 袁秋萍杨菊飞王俊芳张丽沈玮周灵琰闻莉莉
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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