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A processing method and technology of nuts, which is applied in the field of food processing, can solve problems such as unpalatable nuts, unsuitable nut types, and difficult temperature control, so as to achieve the effect of uniform taste and improved taste quality
Inactive Publication Date: 2018-04-20
广西博白县乾福真家庭农场
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Summary
Abstract
Description
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Problems solved by technology
[0003] Most of the nuts are made by roasting, adding some flavoring agents during the roasting process to provide some diversified tastes, but because the types of nuts are not suitable for the traditional roasting method, it is difficult to control the temperature, the temperature is low, and the roasted nuts It is not tasty, the shell of nuts fried at high temperature contains burnt shell ash, which is harmful to the human body
Method used
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Embodiment 1
[0018] A kind of processing method of nut provided in this embodiment comprises the following steps:;
[0019] (1) Rinse the nuts in water, and soak the rinsed nuts in water at 1°C for 9 hours;
[0020] (4) The soaked nuts are steamed in a steam oven at 150°C for 10 minutes;
[0021] (5) The cooked nuts are quickly frozen in a refrigeration equipment at -5°C, causing cracks to form on the nut shell;
[0022] (6) Put the cracked nuts into the frying pan, add seasoning liquid, fry at 260°C for 10 minutes, so that the shells of the nuts are completely cracked;
[0023] (7) Soak the roasted nuts in seasoning solution for 10 minutes, then drain them and put them in the wok again at 300°C for 10 minutes; after cooling, put them in bags;
[0024] Preferably, the seasoning liquid is made of the following raw materials in parts by weight: tangerine peel 5, licorice 3, cardamom 2, cinnamon 3, pepper 1, butter 25, sugar 4, maltitol 0.5, and the rest is water;
[0025] Described nut is...
Embodiment 2
[0027] A kind of processing method of nut provided in this embodiment comprises the following steps:;
[0028] (1) Rinse the nuts in water, and soak the rinsed nuts in water at 5°C for 4 hours;
[0029] (4) The soaked nuts are steamed in a steam oven at 150°C for 10 minutes;
[0030] (5) The cooked nuts are quickly frozen in a refrigeration equipment at -2°C, causing cracks to form on the nut shell;
[0031] (6) Put the cracked nuts into the frying pan, add seasoning liquid, fry at 230°C for 5 minutes, so that the shells of the nuts are completely cracked;
[0032] (7) Soak the roasted nuts in seasoning liquid for 10 minutes, then drain them and put them in the wok again at 300°C for 10 minutes; after cooling, pack them into bags;
[0033] The seasoning liquid is made of the following raw materials in parts by weight: 10 salt, 2 spice powder, 3 dried ginger, 2 grass fruit, 2 cumin, and the rest is water;
[0034] Described nut is pistachio.
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Abstract
The invention aims to provide a nut processing method. The nut processing method comprises the following steps of (1) putting nuts in water, rinsing the nuts in water, putting the rinsed nuts in waterof 1-5 DEG C, and performing soaking for 4-9 hours; (4) enabling the soaked nuts to enter a steam oven of which the temperature is 150-200 DEG C, and performing steaming for 10-15 minutes; (5) enabling the steamed nuts to enter refrigeration equipment of minus 2-minus 5 DEG C, and performing quick-freezing so that cracks are formed in nut shells; (6) putting the nuts with cracks in shells into afrying pan, adding seasoning fluid, and performing stir-frying at the stir-frying temperature being 230-260 DEG C for the time being 5-10 minutes, so that the nut shells are thoroughly cracked; and (7) putting the stir-fried nuts in the seasoning fluid, performing soaking for 5-10 minutes, then performing draining, putting the drained nuts in the frying pan once again, performing stir-frying at 280-300 DEG C for the time being 5-10 minutes, then performing cooling, and performing bagging so as to obtain finished products. The method overcomes defects existing in the prior art, and has the characteristics of being high in survival rate and high in yield.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a processing method of nuts. Background technique [0002] Nuts, also known as shells, are mostly cotyledons or endosperms of plant seeds, with high nutritional value. Nuts are generally divided into two categories: one is tree nuts, including almonds, cashews, hazelnuts, walnuts, pine nuts, chestnuts, ginkgo (gingko), pistachios, macadamia nuts, etc.; the other is seeds, including peanuts, sunflower seeds, pumpkin seeds, watermelon seeds , Trichosanthes seeds, etc. [0003] Most of the nuts are made by roasting, adding some flavoring agents during the roasting process to provide some diversified tastes, but because the types of nuts are not suitable for the traditional roasting method, it is difficult to control the temperature, the temperature is low, and the roasted nuts It is not tasty, the shell of the fried nuts at high temperature contains burnt shell ash, which is harmful...
Claims
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Application Information
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