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Method for processing opening shelled macadimia nut

A processing method and technology of nuts, applied in the fields of application, food preparation, food science, etc., can solve the problems of difficulty in meeting the multi-level consumption needs of the public, high price, single eating form, etc., and achieve the expansion of the consumer market, eating convenience, and flavor unique effect

Inactive Publication Date: 2012-05-02
YUNNAN INST OF TROPICAL CROPS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, macadamia nut products are mainly in the form of nut products, roasted nuts, fried nuts and fried salted nuts. Direct consumption of these macadamia nut products is expensive and has a single eating form, which is difficult to satisfy the public The multi-level consumption needs of the crowd

Method used

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  • Method for processing opening shelled macadimia nut
  • Method for processing opening shelled macadimia nut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Screening: screen out the inferior fruits such as insect-infested fruit, moldy fruit, germinated fruit and immature fruit in shelled macadamia nuts;

[0019] (2) Cleaning: Use tap water to clean the dust, soil and other sundries on the surface of macadamia nuts in shell, and remove floating fruit, so as not to affect product quality;

[0020] (3) Drying with cold air: Use an electric hot air drying box to dry the surface water of macadamia nuts with cold air at a temperature of 20-30°C;

[0021] (4) Opening: Shelled macadamia nuts are opened on the opening machine (when opening, use the upper knife edge to align with the suture line of the macadamia nut, and use even force);

[0022] (5) Drying and baking: Put the open shelled macadamia nuts into an electric hot air drying oven, dry at 40°C for 6 hours, dry at 60°C for 12 hours, and continue to heat up to 125°C for 8 minutes;

[0023] (6) Cooling, packaging, and inspection; the original open-shelled macadamia nut p...

Embodiment 2

[0025] (1) Screening: screening out insect-infested fruit, moldy fruit, germinated fruit and immature fruit and other inferior fruits in shelled macadamia nuts;

[0026] (2) Cleaning: Use tap water to clean the dust, soil and other sundries on the surface of macadamia nuts in shell, and remove floating fruit, so as not to affect product quality;

[0027] (3) Drying with cold air: Use an electric hot air drying box to dry the surface water of macadamia nuts with cold air at a temperature of 20-30°C;

[0028] (4) Opening: Shelled macadamia nuts are opened on the opening machine (when opening, use the upper knife edge to align with the suture line of the macadamia nut, and use even force);

[0029] (5) Soaking: Use 24% salt and the rest as water to configure the batching solution, and add the open shelled macadamia nuts to soak according to the ratio of the volume of the batching solution (L) to the weight of the open nuts (kg) 1:1, stir evenly, and Stir once every 0.5h, soak fo...

Embodiment 3

[0034] Steps (1)-(4) are the same as in Example 2;

[0035] (5) Soaking: According to 20% salt + 18% white sugar + 0.8% monosodium glutamate + 0.8% vanillin, the rest is water, prepare the batching liquid, according to the volume of the batching liquid (L) and the weight (kg) of open nuts 1: Add open shelled macadamia nuts at a ratio of 1, stir evenly, stir once every 0.5h, soak for 2h;

[0036] (6) Spray: Spray and rinse the soaked open shelled macadamia nuts with tap water to remove the salt and other ingredients on the surface and cracks;

[0037] (7) Drying and baking: Put the soaked open-shell macadamia nuts into an electric hot air drying oven, dry at 60°C for 4 hours, and dry at 80°C for 6 hours, so that the water content of the open-shell macadamia nuts drops below 1.5%, and continue Bake at 120°C for 10 minutes;

[0038] (8) Cooling, packaging, and inspection; the finished product of sweet-flavored and shelled macadamia nuts is obtained.

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Abstract

The invention relates to a method for processing opening shelled macadimia nut. The processing method comprises the following procedures of: screening and cleaning shelled macadimia nut; drying with cold air; opening; soaking; rinsing; drying; roasting; cooling; packaging; inspecting and the like, and the opening shelled macadimia nut which has crisp mouthfeel, thick aroma, unique flavor and rich nutrients and is convenient to eat is obtained. The method enriches the form of the macadimia nut product, and lays a foundation for developing the consumption market for the macadimia nut product and lengthening an industrial chain.

Description

[0001] technical field [0002] The invention relates to a food processing method, in particular to a processing method of open shelled macadamia nuts. Background technique [0003] Macadamia nuts are edible nuts with high oil content, rich nutrition, crispy and delicious. The edible part is nuts, which can be eaten raw. After roasting, they are crispy, delicate in taste, with a creamy fragrance and excellent flavor. Macadamia nut kernels contain more than 78% oil (unsaturated fatty acids account for about 84%), and are the only woody nut tree containing palmitoleic acid (POA) in the kernel, with a content of 19%. Roasted macadamia nut kernels (100g) not only contain high fat (78.21g), but also contain a considerable amount of protein (9.23g) and carbohydrates (9.97g), and are also rich in calcium (53.40mg), phosphorus (24.08 mg), iron (1.99mg) and B vitamins thiamine (0.216mg), riboflavin (0.119mg) and niacin (1.6mg). The protein in macadamia nuts contains 17 kind...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 郭刚军邹建云李国华徐荣黄克昌姜士宽张桂梅伍英
Owner YUNNAN INST OF TROPICAL CROPS
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