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Making method of desiccated coconut and chocolate coated macadamia nuts

A technology of macadamia nuts and a production method, applied in the food field, can solve problems such as single taste, and achieve the effects of firm packaging, not easy to damage, and rich taste

Inactive Publication Date: 2017-04-26
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the macadamia nuts currently on the market have a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for making coconut milk chocolate macadamia nuts, comprising the following steps:

[0034] Raw material acceptance→screening→cleaning→finishing→tasting→baking→cooling→melting white chocolate→wrapping white chocolate→cold air setting→wrapping coconut flakes→coating and setting by sugar coating machine→low temperature solidification→product selection

[0035] 1) Raw material acceptance: around August every year, new Macadamia nuts are sold to China. They are packaged and transported in aluminum film at low temperature and sealed to prevent the oyster flavor from oxidation of the macadamia nut oil. The main acceptance indicators include oyster flavor, chopped kernels and half grains Condition;

[0036] 2) Screening: remove broken kernels, impurities, etc. caused by raw materials during packaging and transportation;

[0037] 3) Cleaning: Soak the macadamia nuts in clean water and stir to clean them. The purpose is to remove the macadamia nut shell inner skin and d...

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PUM

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Abstract

The invention discloses a making method of desiccated coconut and chocolate coated macadamia nuts. The making method comprises the following steps that 1, macadamia nuts are cleaned and fixed; 2, the fixed macadamia nuts are put in seasoning powder for seasoning; 3, the seasoned macadamia nuts are dried and cooled; 4, the nuts are wrapped by chocolate and shaped; 5, the nuts are wrapped by desiccated coconut and shaped; 6, low-temperature solidification and shaping are performed. Compared with the prior art, the desiccated coconut and chocolate coated macadamia nuts enrich the taste of the macadamia nuts and meanwhile have the health-care effects of the chocolate and the macadamia nuts. By adopting fixation and drying processes, the products are tasty. By adopting cooling, shaping and other processes, the chocolate and the desiccated coconut are firm in wrapping and are not likely damaged in the transportation process.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for preparing macadamia nuts made of coconut milk chocolate. Background technique [0002] Macadamia nuts are a tree nut native to Australia, also known as macadamia nuts or volcano beans, with a sweet and delicious taste. Macadamia nuts are extremely rich in nutrients, and its oil content is as high as 60-80%. It is also rich in calcium, phosphorus, iron, vitamin B1, B2 and amino acids. It is a delicious food known as the "Queen of Dried Fruits". [0003] The main health value of macadamia nuts are: ① treatment of skin diseases, anti-radiation: macadamia nut oil contains a lot of chlorophyll, and chlorophyll plays a role in metabolism, promotes cell growth, accelerates wound healing, and also helps nourish and beautify the skin and reduce wrinkles. . Macadamia oil is also an excellent natural remedy for skin ailments. Because macadamia nut oil contains polyphenols and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/54A23G1/48A23G1/42
CPCA23G1/54A23G1/42A23G1/48
Inventor 袁士光牛超峰魏本强王化林
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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