Mustard flavor cashew kernel
A cashew nut and mustard technology, applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., can solve the problem of single taste of cashew nut, achieve long aftertaste, prevent arteriosclerosis, and relieve fatigue.
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Embodiment 1
[0014] A mustard-flavored cashew kernel of the present embodiment is made of the following raw materials in proportions by weight: 300 parts of cashew kernels, 5 parts of mustard, 15 parts of edible salt, and 25 parts of white granulated sugar 10 parts of edible spices; the cashew kernels are fresh cashew kernels; the edible spices are composed of the following proportioning raw materials in parts by weight: 5 parts of fish sauce, 1 part of soy sauce, 1 part of lemonade, and 1 part of cornstarch. Its specific production steps are as follows:
[0015] a. Raw material processing: select 300 parts of fresh cashew kernels, wash them, put them in a casserole, pour 200 parts of water into the casserole, then add 25 parts of white sugar, 15 parts of edible salt, stir well, and turn on medium heat Heat until the water is boiled dry, so that the syrup is wrapped on the cashew kernels;
[0016] b. Marinate: Put the processed cashew kernels into a plate, add 10 parts of edible spices an...
Embodiment 2
[0020] A mustard-flavored cashew kernel of the present embodiment is made of the following raw materials in proportions by weight: 250 parts of cashew kernels, 4 parts of mustard, 10 parts of edible salt, and 20 parts of white sugar 8 parts of edible spices; the cashew kernels are fresh cashew nut kernels; the edible spices are composed of the following proportioning raw materials in parts by weight: 5 parts of fish sauce, 1 part of soy sauce, 1 part of lemonade, and 1 part of cornstarch. Its specific production steps are as follows:
[0021] a. Raw material processing: select 250 parts of fresh cashew kernels, wash them, put them in a casserole, pour 200 parts of water into the casserole, then add 20 parts of white sugar, 10 parts of edible salt, stir well, and turn on medium heat Heat until the water is boiled dry, so that the syrup is wrapped on the cashew kernels;
[0022] b. Marinate: Put the treated cashew kernels in a plate, add 8 parts of edible spices and 15 parts of...
Embodiment 3
[0026] A mustard-flavored cashew kernel of the present embodiment is made of the following raw materials in proportions by weight: 350 parts of cashew kernels, 6 parts of mustard, 20 parts of edible salt, and 30 parts of white granulated sugar 12 parts of edible spices; the cashew kernels are fresh cashew nut kernels; the edible spices are composed of the following proportioning raw materials in parts by weight: 5 parts of fish sauce, 1 part of soy sauce, 1 part of lemonade, and 1 part of cornstarch. Its specific production steps are as follows:
[0027] a. Raw material processing: select 350 parts of fresh cashew kernels, wash them, put them in a casserole, pour 200 parts of water into the casserole, then add 30 parts of white sugar, 20 parts of edible salt, stir well, and turn on medium heat Heat until the water is boiled dry, so that the syrup is wrapped on the cashew kernels;
[0028] b. Pickling: Put the processed cashew kernels in a plate, add 12 parts of edible spices ...
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