Nut processing method capable of effectively preventing deterioration

Abstract

The invention discloses a nut processing method capable of effectively preventing deterioration. The nut processing method mainly comprises the steps of screening, dehydration, ultraviolet sterilization, pressurized stir-frying, intensive pulse light sterilization treatment and packaging. In the nut processing method process, no chemical substance is added for soaking and sterilization treatment,and no antioxidant is added, so that the problem of potential food safety hazards caused by chemical substances is solved. Uniform heating is performed on cleaned nut particles by virtue of microwavestwice, so that water is uniformly dispersed. The water in the nut particles can be fully removed, and nutritional ingredients and fragrance of the nut particles can be better retained in dried products. In order to remove harmful substances such as mildewed fungi, viruses and bacteria contaminated by the nut particles, an ultraviolet sterilization technical means is used, so that the energy consumption is low, and the cost is low.

Description

technical field [0001] The invention belongs to the technical field of nut processing, in particular to a nut processing method for effectively preventing deterioration. Background technique [0002] Nuts have hard skins and high nutritional value, especially rich in protein, oil, minerals, vitamins, etc., which have excellent effects on human growth and development, strengthening physical fitness, and preventing diseases. Nuts are generally divided into two categories: the first category is tree nuts, including almonds, cashews, hazelnuts, walnuts, pine nuts, chestnuts, ginkgo, pistachios, macadamia nuts, etc.; the second category is seeds, including peanuts, sunflower seeds, pumpkin seeds, watermelon seeds etc. [0003] At present, the production methods of dried nuts such as melon seeds, hickory nuts, and pine nuts are mostly made by the following traditional processes: raw materials → screening → cleaning → cooking to taste → frying or drying → cooling → packaging → fin...

AI Technical Summary

Problems solved by technology

[0004] At the same time, another problem faced by roasted seeds and nuts is that high-temperature treatment is required during the frying or drying process, and high-temperature treatment not only easily destroys the antioxidant components inside the roasted seeds and nuts, but also causes oil and fat loss in the finished product during production and storage. , and it is easy to make roasted seeds and nuts overly dry or burnt, resulting in hard, chewy and bad taste problems