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
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[0022] Example 1
[0023] An amber nut kernel, comprising the following raw materials in parts by weight:
[0024]
[0025] A processing technology of amber nut kernels includes the following steps:
[0026] (1) Choose good-quality pecan nuts and cook them in boiling water for 8 minutes. The water needs to submerge the nuts to remove the bitterness and astringency of the pecan nuts and cook them. Then, they are spread and cooled to remove excess water. , Make the surface of the nut kernel dry.
[0027] (2). Mix 15 parts of white sugar, 3 parts of maltose, 1 part of sesame seeds, and 3 parts of water in a stirred fryer, and boil at 110℃ until the syrup sees obvious bubbles. , Pour the nut kernels into the pot and coat them with sugar.
[0028] (3) Fry the nut kernels obtained after sugar coating in step (2). Palm oil is completely immersed in the nut kernels, and the oil is fried at 120°C for 15 minutes. Before starting the pan, pour 3 parts of maltose into the oil pan. The kernels ar...
Example Embodiment
[0030] Example 2
[0031] An amber nut kernel, comprising the following raw materials in parts by weight:
[0032]
[0033] A processing technology of amber nut kernels includes the following steps:
[0034] (1) Select high-quality peanut kernels that go to the red coat;
[0035] (2). Mix 20 parts of white sugar, 4 parts of maltose, 2 parts of sesame seeds, and 4 parts of water in a stirred fryer, and boil it at 110°C until the syrup sees obvious bubbles. , Pour the nut kernels into the pot and coat them with sugar.
[0036] (3). Fry the nut kernels obtained after sugar coating in step (2). The palm oil is completely immersed in the nut kernels. The oil temperature is fried at 125°C for 13 minutes. Before starting the pan, pour 4 parts of maltose into the oil pan. The kernels are coated with maltose; spread and dry, and the whole process is carried out during the mixing process.
[0037] (4) Packaging.
Example Embodiment
[0038] Example 3
[0039] An amber nut kernel, comprising the following raw materials in parts by weight:
[0040]
[0041] A processing technology of amber nut kernels includes the following steps:
[0042] (1) Select good quality almond kernels;
[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 stirred fryer, and boil at 110°C until the syrup sees obvious bubbling. , Pour the nut kernels into the pot and coat them with sugar.
[0044] (3) Fry the nut kernels obtained after sugar coating in step (2). Palm oil is completely immersed in the nut kernels, and the oil is fried at 120°C for 10 minutes. Before starting the pan, pour 4.5 parts of maltose into the oil pan. The kernels are coated with maltose; spread and dry, and the whole process is carried out during the mixing process.
[0045] (4) Packaging.
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