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Method for processing pistachio nuts

A processing method and pistachio technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of high nutritional loss, low drying temperature, and high drying temperature of pistachio, so as to reduce the baking intensity, improve the drying speed, and enhance the flavor. unique effect

Active Publication Date: 2012-07-18
常熟市古里科技创业服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the drying temperature is too low, the water evaporates slowly, which will affect the drying speed; if the drying temperature is high, the drying speed will be too fast, which will easily cause the water to evaporate quickly and generate higher vapor pressure, making the finished product lose brittleness and harden, or lose color and taste and turn yellowish brown
At present, hot air drying is mostly used. This drying method has low efficiency, high nutritional loss of pistachios, and poor quality.

Method used

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Embodiment Construction

[0018] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0019] Embodiments of the invention include:

[0020] A kind of pistachio processing method, comprising:

[0021] a. Select pistachios that meet the requirements and have uniform particle size, and use a tool to clamp the opening;

[0022] b. Pour the opened pistachios into the washing mixer, and add 0.55 kg of NaHCO per 100 kg of pistachios 3 and 0.6 kg NaHSO 4 , then add water, the amount of water to be added is subject to just submerging the pistachios, start the machine to stir and wash for 10 minutes, rinse several times with clean water, and drain;

[0023] c. Cook the drained pistachios in the following marinade by weight: 3% Angelica dahurica, 0.5% fennel, 3% licorice, 1% tangerine pe...

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PUM

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Abstract

The invention discloses a method for processing pistachio nuts, which comprises the steps of selecting pistachio nuts which meet the requirements and are even in grain size, gaping the pistachio nuts by using a pair of tool tongs, pouring the pistachio nuts into a washing blender to be stirred and washed with clean water for several times, draining and using marinade to cook the pistachio nuts, cooling, soaking and draining the pistachio nuts, and performing vacuum pulsation drying, secondary baking, cooling and vacuum package to produce finished products. The method for processing the pistachio nuts adopts the vacuum pulsation drying and low temperature secondary baking, and produced pistachio nuts are crisp and have high nutritional value.

Description

technical field [0001] The invention relates to a processing method of nuts, in particular to a processing method of pistachios. Background technique [0002] Pistachios, also known as "Pistachio" and "No Name", are mainly produced in Syria, Iraq, Iran, the southwestern part of the former Soviet Union and southern Europe. It is also cultivated in Xinjiang, my country. The pistachio we see, the outer layer of hard skin is the peel, the inside is the seed kernel, and there is a thin layer of seed coat. The seed kernel has an aroma after roasting, which is the part that people eat, and the more you chew, the more fragrant it becomes. Strong and full of aftertaste. Pistachios are rich in nutrition, and their seeds contain about 20% protein and 15% to 18% sugar, and they can also be squeezed for oil. Because pistachios are rich in fat, they have the effect of laxative and help the body detoxify. Nuts also contain vitamin E, which has anti-aging effects and can enhance physica...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 吴祖福
Owner 常熟市古里科技创业服务有限公司
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