Preparation method of baked pine nuts

Abstract

The present invention provides a preparation method of baked pine nuts. The preparation method comprises the following steps: A, mixing pine nuts with river sand for polishing, then filtering out theriver sand, and opening the pine nuts by a manual mode; and B, separating and washing the pine nuts with openings obtained after treated by the step A, and then conducting baking and cooking at variable temperatures to obtain a finished product. Through non-fried physical opening, variable temperature baking and regular polishing, natural nutrition of the nuts is well kept, consumption requirements of consumers on healthy nuts are met, and the consumers can perceive advantages of zero-additive healthy delicious food. Besides, flavor of the product can be better kept, mouthfeel is obviously improved, no skin fragments are generated during eating, the skin is thin and easy to peel, emission of production wastes (waste oil and waste gas) is reduced, and original nutritive value of the productis also better preserved.

Description

technical field [0001] The invention relates to the technical field of food, and more specifically relates to a preparation method of roasted pine nuts. Background technique [0002] Korean pine nuts, also known as fruit pine nuts and sea pine nuts, are the seeds of wild Korean pine. Wild Korean pine is a national first-class endangered species, mainly distributed in the Changbai Mountains and Xiaoxing'anling forest areas in Northeast my country. Wild red pine needs to grow for 50 years before it can start to bear pine nuts, and the maturity period is two years. Korean pine nuts are rich in fatty acids (oleic acid, linoleic acid and linolenic acid), protein, carbohydrates, vitamin E, vitamin A, vitamin B1, B2 and other vitamins needed by the human body. [0003] Currently commercially available red pine nuts are generally fried and opened, and chemicals (such as caustic soda, sodium metabisulfite, etc.) are also used to soak or steam open. The fried open pine nuts are yel...

AI Technical Summary

Problems solved by technology

The fried open pine nuts are yellow in appearance and uniform in opening, but feel greasy and slippery, and have a short shelf life; the open pine nuts soaked in chemical drugs have a yellow appearance, uneven particles, and even openings, but the taste is not good, and the smell is direct Heavy, astringent, smelly, not good for health; steam openings, small output and capacity, darker appearance, rough surface, uniform particles, low opening rate, rough hand feeling

[0004] The skin of traditional roasted open pine nuts is dark brown, and this layer of dark brown skin is easy to peel after roasting, and it is extremely easy to fall off during eating, so most consumers even know that roasted open pine nuts are Not willing to choose to buy non-fried foods that have not undergone any additives

[0005] Moreover, at present, most of the nuts produced and processed by other domestic manufacturers are open after high-temperature frying. The products are fried or baked at high temperature for a long time to destroy the unique nutrients of pine nuts. At the same time, frying or high-temperature baking process It will have an adverse effect on the shelf life of the product. Studies have shown that frying or high-temperature processes will not only reduce the nutritional value of the product, but also produce harmful substances such as acrylamide (a carcinogen) and trans fat. Long-term use will have adverse effects on human body products

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