Instant salt baked cashew nuts and preparation method thereof

A cashew and salt technology, applied in the fields of food drying, food science, food ingredients, etc., can solve the problem of less research on deep-processed products, and achieve the effects of high added value, delicious taste and good quality.

Inactive Publication Date: 2016-11-23
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, scientific researchers have conducted a lot of research on the processing of cashew nut series products, but only the primary processing is the main one, and there are few researches on its deep processin

Method used

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  • Instant salt baked cashew nuts and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1, see figure 1 :

[0039] The invention provides a kind of ready-to-eat salt-baked cashew nuts and a preparation method thereof, comprising the following steps:

[0040] 1) Take benevolence:

[0041] ①Raw material grading: through the sensory test, floating test and cutting test, the cashew nuts are graded before shelling;

[0042] ②Steaming: adopt common steaming method, treat cashew nuts with a size of 18-22mm and a humidity of 8.34wt% with steam for 30 minutes;

[0043] ③ Shelling: put the cashew nut between the two knives and apply pressure (the size of the force is based on peeling off the shell without damaging the kernel), then turn the handle to open the shell and get the cashew kernel;

[0044] ④Removal of endocarp: use mechanical method to remove the peel of cashew kernel through mechanical movement friction;

[0045] ⑤Moisture control: adjust the moisture content of the cashew kernels, and control the moisture content to not exceed 5wt%;

[0046...

Embodiment 2

[0058] The invention provides a kind of ready-to-eat salt-baked cashew nuts and a preparation method thereof, comprising the following steps:

[0059] 1) Take benevolence:

[0060] ①Raw material grading: through the sensory test, floating test and cutting test, the cashew nuts are graded before shelling;

[0061] ②Steaming: adopt common cooking method, treat cashew nuts with a size of 22-26.5mm and a humidity of 8.34wt% with steam for 30 minutes;

[0062] ③ Shelling: put the cashew nut between the two knives and apply pressure (the size of the force is based on peeling off the shell without damaging the kernel), then turn the handle to open the shell and get the cashew kernel;

[0063] ④Removal of endocarp: use mechanical method to remove the peel of cashew kernel through mechanical movement friction;

[0064] ⑤Moisture control: adjust the moisture content of the cashew kernels, and control the moisture content to not exceed 5wt%;

[0065] ⑥Packaging: Vacuum packaging is us...

Embodiment 3

[0077] The invention provides a kind of ready-to-eat salt-baked cashew nuts and a preparation method thereof, comprising the following steps:

[0078] 1) Take benevolence:

[0079] ①Raw material grading: through the sensory test, floating test and cutting test, the cashew nuts are graded before shelling;

[0080] ②Steaming: adopt common cooking method, treat the cashew nuts with a size of 23-25mm and a humidity of 11.80wt% with steam for 32 minutes;

[0081] ③ Shelling: put the cashew nut between the two knives and apply pressure (the size of the force is based on peeling off the shell without damaging the kernel), then turn the handle to open the shell and get the cashew kernel;

[0082] ④Removal of endocarp: use mechanical method to remove the peel of cashew kernel through mechanical movement friction;

[0083] ⑤Moisture control: adjust the moisture content of the cashew kernels, and control the moisture content to not exceed 5wt%;

[0084] ⑥Packaging: Vacuum packaging is...

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Abstract

The invention provides instant salt baked cashew nuts and a preparation method thereof. The instant salt baked cashew nuts are processed by pre-treating cashew nuts, then taking kernels, pickling, drying by air, baking with salt, frying, internally packaging, sterilizing and externally packaging. The product provided by the invention does not contain any chemical additive and has good quality and long storage time; the cashew nuts are crispy, are crunched when being gently bitten, are convenient to eat and have a delicious taste and a high additional value; the cashew nuts have the features of salt baked foods, have a good flavor, are sanitary, also have a health-care function, can be enjoyed at any time and are convenient to carry; the preparation method provided by the invention is high in production efficiency and can be applied to large-batch industrial production.

Description

technical field [0001] The invention relates to the field of food and its processing, in particular to instant salt-baked cashew nuts and a preparation method thereof. Background technique [0002] Cashew nuts, also known as chicken cashew nuts, Jieshou fruit, etc., belong to the Anacardaceae family and belong to the genus Cashew. Cashew nuts are native to the northeastern region of Brazil. Introduced to tropical countries and regions in Asia, Africa and South America in the 16th century, it is one of the four famous nuts in the world. The fruit of cashew nuts is divided into upper and lower parts. The upper part is the false fruit, which is formed by the development and expansion of the pedicel. It is shaped like a pear and is called "fruit pear"; Called "Cashews". Cashew nuts not only taste delicious, but also have very high nutritional value, medicinal value and health care. Certain vitamins and trace elements in cashew nuts can soften blood vessels and prevent cardio...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/16A23V2250/032A23V2250/1614A23V2300/24A23V2300/10
Inventor 刘富来罗旭红
Owner FOSHAN UNIVERSITY
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