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Processing method of charcoal-grilled macadamia nuts

A processing method and technology of nuts, which is applied in the field of food processing, can solve problems such as easy damage to nuts, prolonging the shelf life of macadamia nuts, and difficulty in opening macadamia nuts, so as to reduce the probability of contact, promote Maillard reaction, and store for a long time Effect

Inactive Publication Date: 2018-11-13
SUBTROPICAL CROPS INST OF GUIZHOU PROVINCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a processing method of charcoal-flavored macadamia nuts without adding any additives, through which the taste of macadamia nuts can be improved, the fragrance of macadamia nuts can be enhanced, the shelf life of macadamia nuts can be extended, and the problem of Australian macadamia nuts can be solved. Nuts are difficult to open and easy to damage the nuts

Method used

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  • Processing method of charcoal-grilled macadamia nuts
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Embodiment 1

[0034] Embodiment 1 of the present invention: the processing method of charcoal-flavored macadamia nuts comprises the following steps:

[0035] 1) Peeling and screening: the picked fresh macadamia nuts are removed within one day by a mechanical peeling machine to remove the exocarp, and remove debris, bad fruit, insect-eaten fruit, rotten fruit, and empty fruit;

[0036] 2) Sieving and grading: use a vibrating grading sieve for grading according to the diameter of the nuts, and select large fruits with a diameter ≥ 25mm as the fruit for processing;

[0037] 3) Cleaning and drying: Put the screened macadamia nuts of different grades into clean water for cleaning and flotation, stir for 5 minutes, remove the dust, dirt on the surface of macadamia nuts and empty fruits floating on the water surface, wash and shake dry The moisture on the surface of the nuts should be spread on a drying net with a thickness of one layer of nuts, and the surrounding areas should be ventilated or ve...

Embodiment 2

[0043] Embodiment 2 of the present invention: the processing method of charcoal-flavored macadamia nuts, comprising the following steps:

[0044] 1) Peeling and screening: the picked fresh macadamia nuts are removed within one day by a mechanical peeling machine to remove the exocarp, and remove debris, bad fruit, insect-eaten fruit, rotten fruit, and empty fruit;

[0045] 2) Sieving and grading: use a vibrating grading sieve to carry out grading according to the diameter of the nuts, and select mesocarp with a diameter ≥ 22mm as the fruit for processing;

[0046] 3) Cleaning and drying: Put the screened macadamia nuts of different grades into clean water for cleaning and flotation, stir for 5 minutes, remove the dust, dirt on the surface of macadamia nuts and empty fruits floating on the water surface, wash and shake dry The moisture on the surface of the nuts should be spread on a drying net with a thickness of one layer of nuts, and the surrounding areas should be ventilate...

Embodiment 3

[0052] Embodiment 3 of the present invention: the processing method of charcoal-flavored macadamia nuts, comprising the following steps

[0053] 1) Peeling and screening: the picked fresh macadamia nuts are removed within one day by a mechanical peeling machine to remove the exocarp, and remove debris, bad fruit, insect-eaten fruit, rotten fruit, and empty fruit;

[0054] 2) Sieving and grading: use a vibrating grading sieve for grading according to the diameter of the nuts, and select small fruits with a diameter ≥ 18mm as the fruit for processing;

[0055] 3) Cleaning and drying: Put the screened macadamia nuts of different grades into clean water for cleaning and flotation, stir for 5 minutes, remove the dust, dirt on the surface of macadamia nuts and empty fruits floating on the water surface, wash and shake dry The moisture on the surface of the nuts should be spread on a drying net with a thickness of one layer of nuts, and the surrounding areas should be ventilated or v...

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Abstract

The invention provides a processing method of charcoal-grilled macadamia nuts. The charcoal-grilled macadamia nuts produced by the invention do not contain any additive, and retain the unique fragrance of macadamia nuts. Through low-temperature gradient drying, the nutrient loss is reduced, macadamia nut kernels and shells are effectively separated, and the harm to the kernels caused by opening making is reduced, and the problem that the kernels change color caused by directly baking at high temperature and the shells easily crack caused by directly baking at high temperature is voided. A macadamia nut opening sawing machine is adopted to perform full opening on the nut shells so as to solve the problem of hard opening of macadamia nuts, and the macadamia nuts are more convenient to eat. High-temperature aroma-strengthening promotes Maillard reaction, fully releases the aroma of the macadamia nuts, then performs sterilization and disinfection, reduces water content, and extends shelf life; and the vacuumizing packing reduces oxygen content, and extends shelf life. The method has a specific process, and is simple. The processed macadamia nuts are rich in nutrients, crispy in taste,strong in carbon flavor, easy to peel, not greasy, and long in preservation time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing charcoal-flavored macadamia nuts. Background technique [0002] Macadamia nuts, also known as macadamia nuts, are composed of exocarp, shell and kernel. Macadamia nuts have a dry weight of 2-3g and can be eaten raw or baked. They are very nutritious and are known as the "king of nuts". Every 100g of macadamia nuts contains a considerable amount of protein (9.23g) and carbohydrates (9.97g), and is also rich in calcium (53.40mg), phosphorus (24.08mg), iron (1.99mg) and B vitamins thiamine (0.216 mg), riboflavin (0.119mg), niacin (1.6mg), 8 amino acids necessary for the human body, etc. The oil content of macadamia nut kernels is as high as 75% to 79%, and unsaturated fatty acids account for 84% of the total fatty acids. The unsaturated fatty acids in macadamia nuts are very beneficial to the human body. They can maintain the relative fluidity of c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L25/00
CPCA23L5/15A23L25/20
Inventor 韩树全范建新罗立娜康专苗张燕刘荣王代谷
Owner SUBTROPICAL CROPS INST OF GUIZHOU PROVINCE
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