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A processing method and technology of almond wood, which is applied in the field of almond wood and its processing, can solve the problem of bad taste and achieve the effect of refreshing and improving the taste
Inactive Publication Date: 2017-05-31
HANGZHOU HAOMUSI FOOD
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[0004] However, unprocessed almond kernels have a strong astringent taste, and the taste is no...
Method used
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Embodiment 1
[0040] Present embodiment provides a kind of almond wood, the processing method of this almond wood is:
[0041] a. Selection: Select almonds with uniform particle size and full shell.
[0042] b. Shell breaking: The selected almonds are shelled by mechanical rolling to make the shells crack.
[0043]c. Finishing: heat the cracked almond at 100°C for 12 minutes.
[0044] d. Seasoning: After mixing the hot almond with the aqueous solution for 3 minutes, take out the almond.
[0045] e. Cleaning: Use brush and spray to wash away impurities on the surface of the shell.
[0046] f. Packing: Dry and pack the processed products, and then leave the factory for inspection to obtain the original almond.
Embodiment 2
[0048] The present embodiment provides a kind of almond, and the operation step of the processing method of this almond is basically consistent with embodiment 1, and difference is:
[0049] a. Selection: Use flotation and selection to select almonds with uniform particle size and full shell, and remove almonds with unqualified quality and bad seeds.
[0050] c. Finishing: heat the cracked almond at 190° C. for 8 minutes.
[0051] d. Seasoning: After mixing the hot almond with the aqueous solution for 5 minutes, take out the almond.
Embodiment 3
[0053] The present embodiment provides a kind of almond, and the operation step of the processing method of this almond is basically consistent with embodiment 1, and difference is:
[0054] c. Finishing: heat the cracked almond at 150°C for 15 minutes.
[0055] d. Seasoning: After mixing the hot almond with the aqueous solution for 2 minutes, take out the almond.
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Abstract
The invention provides a badam processing method, and belongs to the field of food processing. The processing method comprises the following steps: picking badam, grinding the badam shells, carrying out enzyme deactivation on grinded badam for 8 to 15 minutes at a temperature of 150 to 190 DEG C, mixing hot badam with a material water solution for 2 to 5 minutes, taking out badam, and cleaning the surface of the badam shells. The processing method can effectively remove the astringent taste of badam, and improve the taste. The shell of processed badam has a light yellow color, is lustrous and non-sticky, and can be easily removed. The hand feeling is fresh. The kernels of processed badam are crispy and fresh and do not have any astringent taste. The processed badam is welcomed by consumers.
Description
technical field [0001] The invention relates to the field of food processing, in particular to an almond and a processing method thereof. Background technique [0002] Almonds are a nutrient-dense healthy snack that contains protein, dietary fiber, vitamin E and flavonoids, and does not contain cholesterol. It is accepted and loved by consumers in China. [0003] Eating almonds can effectively reduce the body's cholesterol and triglyceride levels, reduce the potential threat of heart attack, and effectively control blood sugar levels. In addition, eating almonds will give people an obvious feeling of fullness, thereby helping to control the intake of other high-calorie foods; the dietary fiber contained in almonds can also reduce the fat absorption rate, which can effectively control weight. [0004] However, the kernels of unprocessed almonds have a strong astringent taste, and the taste is not good. Many people choose to give up eating because they cannot bear the astring...
Claims
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