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Spicy cashew nuts and processing method thereof

A processing method and technology for cashew nuts, which are applied in the field of spicy cashew nuts and the processing thereof, can solve the problems that the crispness and aroma cannot be taken into account in a single baking process, the taste of spicy nuts is greasy, and the texture of cashew nuts is soft, etc. Better, looser results

Inactive Publication Date: 2020-03-27
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Aiming at the problem that in the existing cashew nut processing technology, the texture of the cashew nut obtained by the soaking process is soft or the frying process causes nutritional loss, and the crispness and aroma of the single baking process cannot be taken into account, the present invention provides a spicy cashew nut and its processing method
The spicy and delicious taste of cashew nuts is given by coating, and the aroma and crispness are activated simultaneously through two-stage roasting. The prepared spicy cashew nuts solve the greasy taste problem of fried spicy nut kernels. Mixed together, the taste is richer when eating. In addition, this process can not only directly reflect the original appearance of the product, but also improve the color sense of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The spicy cashew nut of the present embodiment and processing method thereof, the specific steps of processing method are:

[0038] 1. Pretreatment of pepper:

[0039] (1) Soaking: Take 1.2kg of dried peppers, add 2.4kg of water, immerse all the peppers in the water, soak for 6 hours, so as to synchronize with the moisture of cashew nuts as much as possible, and facilitate the subsequent wrapping work. The length is 2-4cm, and the width is 1-2cm, which is convenient for the subsequent wrapping process;

[0040] (2) Dehydration: Drain the soaked peppers and put them into a dehydrator for centrifugation for 10s (no matter how short the time is, the dehydration of free water is not enough), and set aside; remove the free water to avoid its influence on wrapping;

[0041] Second, the pre-treatment of cashew nuts:

[0042] (1) Preparing pickling solution: prepare seasoning according to the formula, and the seasoning includes: A: 0.05kg hot water, 0.015kg salt, 0.009kg mono...

Embodiment 2

[0048] The spicy cashew of the present embodiment and processing method thereof, basic steps are the same as embodiment 1, and difference is:

[0049] 1. Pretreatment of pepper:

[0050] (1) Soaking: Take 1.0kg of dried peppers, add 2.0kg of water, immerse all the peppers in the water, soak for 6-10 hours, 10 hours in this example, the same as Example 1, to facilitate the synchronization with cashew moisture as much as possible , which is convenient for the subsequent wrapping process. The length of the pepper segment is 2-4cm, and the width is 1-2cm, which is convenient for the subsequent wrapping process;

[0051] (2) Dehydration: Drain the soaked peppers and put them in a dehydrator to centrifuge for 100s (longer time will affect the soaking effect in the early stage, preferably 10-100s), and set aside; remove the free water to avoid its influence Wrap;

[0052] Second, the pre-treatment of cashew nuts:

[0053] (1) Preparing pickling solution: prepare seasoning accordin...

Embodiment 3

[0059] The spicy cashew of the present embodiment and processing method thereof, this step is the same as embodiment 1, and difference is:

[0060] 1. Pretreatment of pepper:

[0061] (1) Soaking: Take 1.5kg of dried peppers, add 3.0kg of water, immerse all the peppers in the water, soak for 6 to 10 hours, 8 hours in this example, the same as Example 1, to facilitate synchronization with cashew moisture as much as possible , which is convenient for the subsequent wrapping process. The length of the pepper segment is 2-4cm, and the width is 1-2cm, which is convenient for the subsequent wrapping process;

[0062] (2) Dehydration: Drain the soaked peppers and put them into a dehydrator to centrifuge for 40 seconds for later use; remove the free water to prevent it from affecting the wrapping;

[0063] Second, the pre-treatment of cashew nuts:

[0064] (1) Preparing pickling solution: prepare seasoning according to the formula, and the seasoning includes: A: 0.06kg hot water, 0....

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Abstract

The invention discloses spicy cashew nuts and a processing method thereof, and belongs to the field of nut food processing. The processing method disclosed by the invention comprises the following steps of wrapping cashew nuts with starch: mixing preserved cashew nuts with soaked chili pepper segments to obtain a mixture, placing the mixture in a coating machine, adding starch, performing rollingwrapping with the starch, and wrapping the cashew nuts with the chili pepper segments through the starch to obtain the effect of fixing and prevent separation in the subsequent baking process; and performing baking: performing two-segment baking on the mixture of the chili pepper segments and the cashew nuts, after being wrapped with the starch, wherein the first-stage baking is used for removingmoisture, and can adopt a relative-low temperature manner to prevent too much water from influencing the later-stage high-temperature baking for increasing fragrance, and the second-stage baking is used for performing baking to generate fragrance, can achieve the effects of solidifying and increasing crispness, and can perform baking in a relative-high temperature manner. The problem that deep-fried spicy nut meat is greasy in mouth feel can be solved; the cashew nuts and chili peppers are mixed integrally, so that the eating mouth feel is richer; and in addition, the technology not only can directly reflect the original appearance of products, but also can improve the color sensation of the products.

Description

technical field [0001] The invention belongs to the technical field of nut processing, and more specifically relates to a spicy cashew nut and a processing method thereof. Background technique [0002] Cashew nuts are a kind of nuts that are popular among consumers. Currently, there are cashew nut products with flavors such as plain, salt-baked, and desiccated coconut on the market. Cashew nuts contain nutrients such as vitamins and trace elements, which are beneficial to the human body. For example, trace elements such as manganese, chromium, magnesium, and selenium contained in cashew nuts can soften blood vessels and protect blood vessels; cashew nuts are rich in vitamin A, which is an excellent Antioxidants. In addition, the fat contained in cashew nuts is mostly unsaturated fatty acids, which is a good fruit for diet therapy for patients with hyperlipidemia and coronary heart disease. [0003] At present, domestic spicy nut products, such as spicy peanuts, spicy cashe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/10
CPCA23L5/10A23L25/20
Inventor 沈旭刘箕箕
Owner CHACHA FOOD CO LTD
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