Charcoal-baked cashew nuts

A technique for burning cashew nuts and charcoal, which is applied to charcoal burning cashew nuts. In the field of cashew nuts, it can solve the problems of loss of vitamins and trace elements, high fat content, harmful to health, etc., and achieve the effect of ensuring taste and dryness, low fat content, and ensuring the taste

Inactive Publication Date: 2017-08-29
FUYANG SIJIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the best-selling cashew nut foods in the market are charcoal roasted and salt baked. Among them, charcoal roasted cashew nuts need to be fried and dried for a long time during the production process, resulting in a large loss of vitamins and trace elements in cashew nuts, while Cashew nuts themselves have high fat content, and eating a large amount of charcoal-burned cashew nuts is harmful to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A charcoal roasted cashew nut, its preparation method, specifically the following steps:

[0017] (1) Cashew nut pretreatment

[0018] Select high-quality cashew nuts, wash and soak them in food-grade sodium bicarbonate aqueous solution with a mass fraction of 2% at 35°C for 80 minutes, drain the surface water, and set aside, so that the cashew nuts can fully absorb water and facilitate subsequent processing;

[0019] (2) Cooking treatment

[0020] Put the processed cashew nuts in high-pressure cooking equipment, cook them with high-temperature and high-pressure steam at 150°C and 0.13 MPa for 2 minutes, immediately cool them with water after taking them out, and dry them with a cold air circulation drying system for 4 minutes before use; Reduce the subsequent baking processing time and reduce the loss of micronutrient elements in cashew nuts. At the same time, the cold air circulation can dry for a short time to ensure that the moisture inside the cashew nuts will not...

Embodiment 2

[0025] A charcoal roasted cashew nut, its preparation method, specifically the following steps:

[0026] (1) Cashew nut pretreatment

[0027] Select high-quality cashew nuts, wash and soak them in food-grade sodium bicarbonate aqueous solution with a mass fraction of 2% at 40°C for 90 minutes, drain the surface water, and set aside, so that the cashew nuts can fully absorb water and facilitate subsequent processing;

[0028] (2) Cooking treatment

[0029] Put the processed cashew nuts in the high-pressure cooking equipment, use 150°C, 0.13MPa high-temperature and high-pressure steam to cook for 4 minutes, take it out and immediately cool it with water, use a cold air circulation drying system to dry for 6 minutes, and wait for use; after high-pressure cooking and ripening cashew nuts, Reduce the subsequent baking processing time and reduce the loss of micronutrient elements in cashew nuts. At the same time, the cold air circulation can dry for a short time to ensure that the ...

Embodiment 3

[0034] A charcoal roasted cashew nut, its preparation method, specifically the following steps:

[0035] (1) Cashew nut pretreatment

[0036] Select high-quality cashew nuts, wash and soak them in 2% food-grade sodium bicarbonate aqueous solution at 38°C for 85 minutes, drain the surface water, and set aside, so that the cashew nuts can fully absorb water and facilitate subsequent processing;

[0037] (2) Cooking treatment

[0038] Put the processed cashew nuts in the high-pressure cooking equipment, use 150°C, 0.13MPa high-temperature and high-pressure steam to cook for 3 minutes, take it out and immediately cool it with water, use a cold air circulation drying system to dry for 5 minutes, and wait for use; after high-pressure cooking and ripening cashew nuts, Reduce the subsequent baking processing time and reduce the loss of micronutrient elements in cashew nuts. At the same time, the cold air circulation can dry for a short time to ensure that the moisture inside the cash...

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PUM

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Abstract

The invention relates to charcoal-baked cashew nuts, which are prepared through the steps in particular: 1) pretreatment of cashew nuts; 2) steaming the cashew nuts; 3) baking the cashew nuts; and 4) seasoning and packaging the cashew nuts, and sterilizing the cashew nuts. The charcoal-baked cashew nuts are proved to have similar mouth feel and taste as the charcoal-baked cashew nuts on market at present. The charcoal-baked cashew nuts have lower calorie and content of fat, satisfy the healthy diet concept of low-calorie and low-fat of modern people, and have wide market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to charcoal roasted cashew nuts. Background technique [0002] Cashew nuts, also known as Jurushu, chicken cashew nuts, and Jieshou fruit, are named for their kidney-shaped nuts and are native to America. Evergreen tree, trunk upright, up to 10 meters. Cashew nut is a kind of kidney-shaped nut, belonging to the genus Cashew of the family Anacardiaceae. Its edible part is the kidney-shaped part that grows on the top of the false fruit. It is about 25 mm long, from blue-gray to yellow-brown, and the shell is hard. Wrapped with seed kernels, it is as sweet as honey and contains relatively high calories. The main source of calories is fat, followed by carbohydrates and protein. When the cashew fruit is ripe, it is fragrant, sweet as honey, crisp and delicious, and has rich nutritional value. It can be used for cooking and medicinal. It is one of the four famous dri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/10
CPCA23L5/10A23L5/11A23L5/13A23L5/17A23L25/20A23V2002/00A23V2200/30
Inventor 席家友刘洪侠席伟伟
Owner FUYANG SIJIWANG FOOD
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