Preparation method for baked cashew nuts

A technique of roasting cashew nuts at variable temperatures, which is applied in the direction of food science, etc., can solve the problem of lack of roasted aroma in microwave roasting, and achieve the effect of unchanged appearance and color, fresh layering, and less loss of nutrients

Inactive Publication Date: 2020-04-07
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But microwave baking lacks the toasty aroma of traditional baking

Method used

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  • Preparation method for baked cashew nuts
  • Preparation method for baked cashew nuts
  • Preparation method for baked cashew nuts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment provides a method for processing roasted cashews, which includes the following steps:

[0025] Step S1: After the cashew nut raw materials are selected to remove unqualified raw materials such as impurities and bad seeds, they are washed and drained, and then pre-baked at 60°C for 15 minutes, and then taken out for use;

[0026] Step S2, according to product taste requirements, configure a seasoning liquid with a mass fraction of 8%, and then spray the above S1 raw material through a pressure pump. The spray parameters are set to: spray pressure 0.5Mpa, spray volume 10%, and stir evenly for use;

[0027] Step S3, place the above-mentioned raw materials in an oven and bake at variable temperature: first bake at 60°C for 30 minutes, and then bake at 110°C for 10 minutes;

[0028] Step S4, transfer the raw materials processed by S3 to a microwave baking setting: the power is 40KW, and the time is 8min.

Embodiment 2

[0030] This embodiment provides a method for processing roasted cashews, which includes the following steps:

[0031] Step S1: After the cashew nut raw materials are selected to remove the unqualified raw materials such as impurities and bad seeds, they are washed and drained, and then pre-baked at 50°C for 25 minutes, and then taken out for use;

[0032] Step S2, according to product taste requirements, configure a flavoring liquid with a mass fraction of 10%, and then spray the above S1 raw material through a pressure pump, and the spray parameters are set to: spray pressure 0.05Mpa, spray volume 0.5%, and stir evenly for use;

[0033] Step S3, place the above-mentioned raw materials in an oven at variable temperature and bake: first bake at 55°C for 40 minutes, and then bake at 105°C for 20 minutes;

[0034] Step S4, transfer the raw materials processed by S3 to a microwave baking setting: the power is 50KW, and the time is 5min.

Embodiment 3

[0036] This embodiment provides a method for processing roasted cashews, which includes the following steps:

[0037] Step S1: After the cashew nut raw materials are selected to remove the unqualified raw materials such as impurities and bad seeds, they are washed and drained, and then pre-baked at 70°C for 5 minutes, and then taken out for use;

[0038] Step S2, according to the product taste requirements, configure a seasoning liquid with a mass fraction of 5%, and then spray the above S1 raw materials through a pressure pump, and the spray parameters are set to: spray pressure 0.3Mpa, spray volume 5%, and stir evenly for use;

[0039] Step S3, place the above-mentioned raw materials in an oven and bake at variable temperature: first bake at 65°C for 20 minutes, and then bake at 115°C for 15 minutes;

[0040] Step S4, transfer the raw materials processed by S3 to a microwave baking setting: the power is 25KW, and the time is 10min.

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Abstract

The invention provides a preparation method for baked cashew nuts. The preparation method comprises the following steps of: A) pre-braking cashew nuts, and then, sprinkling a seasoning liquid to the surfaces of the cashew nuts through a pressure spray head for seasoning; and B) carrying out variable temperature baking on the seasoned cashew nuts, and then, carrying out microwave baking to obtain the baked cashew nuts. Through quantitative sprinkling for seasoning-variable-temperature baking-microwave baking, the natural nutrition of the cashew nuts is favorably kept, the consumption demands ofconsumers for healthy cashew nuts are met, and the consumer can feel the benefit of zero-additive healthy food. In addition, aspects, including the flavor and the taste of a product, are obviously improved, meanwhile, baking time can be shortened, a processing work period is shortened, energy consumption is reduced, and the emission of production tail gases is reduced. The product manufactured bya combined baking technology has a constant appearance color, puffed and full particles and crispy taste, is fresh and is rich in a sense of depth, and the original nutrition value of the product isfavorably kept.

Description

Technical field [0001] The present invention relates to the field of food technology, and more specifically to a method for preparing roasted cashew nuts. Background technique [0002] Cashew nut is a kind of kidney-shaped nut. It belongs to the anacardiaceae cashew of the Sapindus family. It is one of the four famous nuts in the world. It has high nutritional value and is increasingly favored by people who pursue healthy consumption. Its unsaturated fat, protein and carbohydrate content is relatively high, containing A, B1, B2 and other vitamins and minerals, especially the trace elements such as manganese, chromium, magnesium, selenium, etc. It has anti-oxidation, anti-aging and anti-aging properties. Tumor and anti-cardiovascular disease effect. [0003] At present, cashew nut products on the market are mainly seasoned with pulping / soaking or coating, etc., and then fried or baked at high temperature; [0004] The traditional way of soaking and tasting is to pre-select and prepa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/10
CPCA23L25/20A23L5/10A23L5/15A23V2002/00
Inventor 郁瑞芬王松张丽华
Owner SHANGHAI LAIYIFEN
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