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Processing method of chocolate pistachio nut kernels

A technology of pistachio kernels and processing methods, applied in cocoa, food science, applications, etc., can solve problems such as poor color perception, easy to regain moisture, affect appetite, etc., and achieve the effect of high nutritional value, easy storage, and rich taste

Inactive Publication Date: 2017-10-17
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a method for processing chocolate pistachio nuts, which overcomes the deficiencies of the prior art and solves the problems of poor color feeling, poor appetite and easy moisture resurgence in existing unbleached pistachios

Method used

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Embodiment Construction

[0024] Below in conjunction with embodiment the present invention will be further described, but the present invention is not limited to these examples, under the premise of departing from the gist of the present invention, any improvement made falls within the protection scope of the present invention.

[0025] A kind of chocolate pistachio kernel processing method of the present invention is characterized in that: comprises the following steps:

[0026] Step 1, material preparation: Weigh each raw material component according to the following weight: 150-200 parts of pistachios, 200-300 parts of flavor liquid, 50-60 parts of eggs, 20-30 parts of salad oil, 10-15 parts of white sugar powder, 20 parts of flour ~30 parts, 5~10 parts of high-precision powder, 8~12 parts of cornstarch, 150~250 parts of chocolate;

[0027] Step 2, pistachio roasting: the pistachios are sequentially subjected to impurity removal and screening→soaking→drying→baking→cooling; operation points: 1. Remo...

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Abstract

The invention relates to the technical field of nut food processing, and specifically discloses a processing method of chocolate pistachio nut kernels. The processing method of the chocolate pistachio nut kernels comprises the following steps of preparing raw materials, baking pistachio nuts, removing shells of the baked pistachio nuts, preparing a coating material, carrying out coating, baking the coated pistachio nut kernels to be cooked, preparing chocolate layers, carrying out cooling, and carrying out packaging. The processing method of the chocolate pistachio nut kernels overcomes disadvantages of the prior art, and solves the problems of bad color of unbleached pistachio nuts, affect of the color on appetite, and liable moisture regain. The pistachio nuts are baked so as to be flavored, and the pistachio nut kernels are then taken out; the kernels are coated with a coating prepared from eggs and flour, and the coated pistachio nut kernels are baked for the second time; and the chocolate is used so as to prepare coatings of outermost layers so as to ensure rich taste and high nutritional values. Moreover, the coatings of the outermost layers prepared by using the chocolate have moisture-proofing effects so that the chocolate pistachio nut kernels are easier to store.

Description

technical field [0001] The invention relates to the technical field of nut food processing, in particular to a method for processing chocolate pistachio kernels. Background technique [0002] Pistachio, also known as Bisida, Green Pistachio, etc. Pistachio is a kind of dried fruit, commonly known as pistachio, also known as "nameless fruit", similar to ginkgo fruit, which is different from ginkgo fruit with cracks and seams. Pistachios are rich in vitamins, minerals and antioxidant elements. They are low in fat, low in calories and high in fiber, making them a wise choice for health. It is mainly produced in Syria, Iraq, Iran, the southwestern part of the former Soviet Union and southern Europe. It is also cultivated in Xinjiang, China. Pistachios are suitable for normal growth in this area, and have good economic benefits. At the same time, they can be used as an excellent soil and water conservation tree species. [0003] The original pistachio shell is light yellow, wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/54
Inventor 代鹏孙国升袁霞刘武
Owner ANHUI TRUELOVE FOODS
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