Plasticization penetration processing technique of Jordan almond
A processing technology, almond technology, applied in the field of almond plasticization throughout the processing technology, can solve the problems of burnt taste, almond breakage or broken, slow dehydration of the inner layer, etc., to achieve the best flexibility and plasticity, not easy to break or The effect of crushing and prolonging soaking time
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Embodiment 1
[0021] A kind of plasticizing process of almond, which includes the following process steps:
[0022] 1. Soaking: Select 100kg of dry almonds, soak them in a water heater and heat them until they are close to boiling, so that the temperature of the materials is still 90°C after being put into the water. The soaking time is 10 minutes. Finally, soak until the skin and flesh of the almonds are separated, and the almonds are fully absorbed. Moisture, enhanced plasticity.
[0023] 2. Peeling: Cut and squeeze the soaked almonds with a peeling machine to remove the peel.
[0024] 3. High-temperature plasticization: Put the peeled almonds into the interlayer steam insulation tank, control the temperature at 95°C, and evaporate for 100 minutes, so that the almonds can fully exchange heat with the steam in the airtight insulation tank and evaporate slowly and evenly Dehydration, so that the moisture content of the almonds is controlled at 7%-9%, without affecting the original color an...
Embodiment 2
[0031] A kind of plasticizing process of almond, which includes the following process steps:
[0032] 1. Soaking: Select 100kg of dry almonds, soak them in a water heater and heat them to near boiling, so that the temperature of the materials is still 95°C after being put into the water, and the soaking time is 20 minutes. A lot of water, plasticity enhanced.
[0033] 2. Peeling: Cut and squeeze the soaked almonds with a peeling machine to remove the peel.
[0034] 3. High-temperature plasticization: Put the peeled almonds into the interlayer steam insulation tank, control the temperature at 110°C, and evaporate for 50 minutes to evaporate and dehydrate the almonds, so that the water content of the almonds is controlled at 7%-9%. Affect the original color and flavor of almonds, and ensure that the almonds before cutting have better flexibility and plasticity, which is convenient for cutting and shaping.
[0035] 4. Cutting: Put the high-temperature plasticized almonds with h...
Embodiment 3
[0041] A kind of plasticizing process of almond, which includes the following process steps:
[0042] 1. Soaking: Select 100kg of dry almonds, soak them in a water heater and heat them until they are close to boiling, so that the temperature of the materials is still 100°C after they are put into the water, and the soaking time is 30 minutes. A lot of water, plasticity enhanced.
[0043] 2. Peeling: Cut and squeeze the soaked almonds with a peeling machine to remove the peel.
[0044]3. High-temperature plasticization: Put the peeled almonds into the interlayer steam insulation tank, control the temperature at 120°C, and evaporate for 30 minutes to evaporate and dehydrate the almonds, so that the moisture content of the almonds is controlled at 7%-9%. Affect the original color and flavor of almonds, and ensure that the almonds before cutting have better flexibility and plasticity, which is convenient for cutting and shaping.
[0045] 4. Cutting: Put the high-temperature plas...
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