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Amber liked nut and processing technology thereof

A kind of processing technology and nut kernel technology, which is applied in the field of amber nut kernel and its processing technology, can solve the problem of single effect and achieve the effect of good appearance, good taste and bright color

Inactive Publication Date: 2016-05-04
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But at present, the snacks of nuts and kernels on the market have a relatively common taste, which cannot satisfy people's pursuit of taste; moreover, traditional nuts and kernels only have the health care effect of the nuts themselves, and the effect is single

Method used

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  • Amber liked nut and processing technology thereof
  • Amber liked nut and processing technology thereof
  • Amber liked nut and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] An amber nut kernel comprises the following raw materials in parts by weight:

[0024]

[0025] A processing technique for amber nut kernels, comprising the following steps:

[0026] (1) Select high-quality pecan nuts and boil them in boiling water for 8 minutes. The water should cover the nuts to remove the bitter taste of the pecan nuts and cook them. Then, let them cool in the air to remove excess water. , to dry the surface of the nuts.

[0027] (2) Mix 15 parts of white sugar, 3 parts of maltose, 1 part of sesame, and 3 parts of water in a stirring fryer, and cook at a temperature of 110°C until the syrup sees obvious foaming , pour the nut kernels into the pot and coat them with sugar.

[0028] (3) Deep-fry the nut kernels obtained after coating sugar in step (2), completely immerse the nut kernels in palm oil, and fry at 120°C for 15 minutes. The kernels are wrapped with maltose; spread out to dry, and the whole process is carried out during the stirring pr...

Embodiment 2

[0031] An amber nut kernel comprises the following raw materials in parts by weight:

[0032]

[0033] A processing technique for amber nut kernels, comprising the following steps:

[0034] (1), select good-quality peanut kernels without red coats;

[0035] (2) Mix 20 parts of white sugar, 4 parts of maltose, 2 parts of sesame seeds, and 4 parts of water in a stirring fryer, and cook at a temperature of 110°C until the syrup sees obvious foaming , pour the nut kernels into the pot and coat them with sugar.

[0036] (3) Deep-fry the nut kernels obtained after coating the sugar in step (2), completely immerse the nut kernels in palm oil, and fry at 125°C for 13 minutes. Before cooking, pour 4 parts of maltose into the oil pan. The kernels are wrapped with maltose; spread out to dry, and the whole process is carried out during the stirring process.

[0037] (4), packaging.

Embodiment 3

[0039] An amber nut kernel comprises the following raw materials in parts by weight:

[0040]

[0041] A processing technique for amber nut kernels, comprising the following steps:

[0042] (1), select almonds of good quality;

[0043] (2) Mix 25 parts of white sugar, 4.5 parts of maltose, 2 parts of sesame seeds, and 5 parts of water in a stirring fryer, and cook at a temperature of 110°C until the syrup shows obvious foaming , pour the nut kernels into the pot and coat them with sugar.

[0044] (3) Deep-fry the nut kernels obtained after coating the sugar in step (2), completely submerge the nut kernels in palm oil, and fry at 120°C for 10 minutes. Before cooking, pour 4.5 parts of maltose into the oil pan, The kernels are wrapped with maltose; spread out to dry, and the whole process is carried out during the stirring process.

[0045] (4), packaging.

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Abstract

The invention discloses an amber liked nut and a processing technology thereof. The amber liked nut comprises the following raw materials in parts by weight: 90 to 100 parts of nuts, 15 to 25 parts of white granulated sugar, 6 to 9 parts of maltose, 1 to 2 parts of sesame, and 3 to 5 parts of water. Compared with the prior art, the nut becomes more delicious and crisper due to the added maltose and sesame. The nuts are fried and then wrapped by maltose, and thus the amber liked appearance becomes more transparent, clearer and more attractive.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an amber nut kernel and a processing technology thereof. Background technique [0002] Nuts are the essence of plants, rich in nutrients, rich in protein, oil, minerals, and high in vitamins. They also contain mono- and polyunsaturated fatty acids, including linolenic acid, linoleic acid and other essential fatty acids for the human body. It has good effects on human growth and development, strengthening physical fitness and preventing diseases. The health effects of nuts are mainly reflected in: the ability to scavenge free radicals, nourish the brain and improve intelligence, reduce the incidence of sudden cardiac death and improve vision. [0003] According to research by authoritative organizations, eating nuts more than twice a week can reduce people's risk of fatal heart disease. This is the exact result of a survey of 20,000 male doctors in the American Physician's Health R...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L29/30
CPCA23V2002/00A23V2250/616
Inventor 束天锋牛超峰陈景凡
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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