Production method of coated nut meat

Abstract

A production method of coated nut meat comprises the steps of S1, preparing coating formula powder; S2, coating; S3, baking: a rocking furnace comprises a furnace body, rectangular penetrating openings are formed in the two sides of the furnace body, a tray vertically penetrates through the penetrating openings, a rocking supporting mechanism is arranged at the bottom of the tray, the rocking supporting mechanism is used for driving the tray to swing in a reciprocating mode, the outer end of the bottom surface of the tray is rotationally connected with a swinging support mechanism, and the inner end of the bottom surface is connected with the swinging support mechanism through a retracting mechanism; s4, seasoning; and S5, drying. In the production process of the coated nut meat, the coating is easier to form, so that the coating forms a support structure similar to a spider web shape, and the coating is looser, tastes crisp and good and is not easy to shell; the wrapped nut meat is good in mouth melting property, and the fragrant taste of the nut meat can be reserved.

Description

technical field [0001] The invention belongs to the technical field of nut processing, in particular to a production method of coated nut kernels. Background technique [0002] The vast majority of domestic nut products are still in the primary processing stage. The traditional way of making coated seeds and coated nuts is as follows: selecting raw materials → coating → frying → sprinkling with seasoning powder. The main defect of such technology is: the first, the nut kernel that carries out frying after wrapping clothes is unfavorable for human health. Second, in the prior art, maltodextrin, glutinous rice flour or five-grain flour is used as the formula powder for coating. This existing formula powder is easy to be layered, resulting in dry and hard texture of coated nut kernels. Thirdly, in the prior art, the outer seasoning slurry used for coating is obtained by mixing maltodextrin, white sugar and water, and the coated nut kernels are dried after seasoning. This lim...

AI Technical Summary

Problems solved by technology

The main defect of such process is: first, the nuts that are wrapped in clothes and then fried are not conducive to human health

Second, in the prior art, maltodextrin, glutinous rice flour or five-grain flour is used as the formula powder for coating. This existing formula powder is easy to be layered and causes the texture of the coated nuts to be dry and hard.

This limitation of the existing shell flavor paste can also lead to dry and hard coated nut kernels

All in all, due to the limitations of the coated formula powder and the outer seasoning pulp, the coated nut kernels are dry and hard, the taste is not good, and the original fragrance of the nut kernels is lost;

[0003] In addition, the roasting of nuts is a crucial step in the coating process. The current roasting process is as follows: nuts are placed in a tray, and when the tray is swinging in the swing oven, the nuts will be rolled in a large extent in the tray , the nuts move on an elliptical trajectory; the heat outside the trajectory of the nuts will be wasted, and it takes a long time to heat up to complete the baking process, thereby increasing production energy consumption and reducing production efficiency. Long-term baking water loss is more, for Nut quality also affects

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