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Crisp almonds with salt baked taste and preparation method of crisp almonds

A crispy almond and crispy bar technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of easy to get angry, the taste is not crispy enough, etc., to achieve uniform taste, Optimize the taste effect and the effect of high work efficiency

Inactive Publication Date: 2021-06-01
广东玖乐食品产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing almonds on the market are not crisp enough and easy to get angry, so there is a need for a kind of almonds that are crunchy, healthy and not easy to get angry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A crispy almond with a salt-baked taste, made of the following raw materials in proportion by weight: 250 parts of almond, 15 parts of salty sauce, 10 parts of sea salt, 20 parts of white sugar, 8 parts of edible spice and plant extract 20 servings.

[0026] A preparation method of salt-baked crispy almond specifically comprises the following steps:

[0027] S1: Raw material preparation

[0028] Select fresh almonds, and use ultrasonic cleaning for 2 times to drain the water. After draining the water, use a machine or manually to slightly crack the almonds. There are cracks on the shells. The almond is sieved, and the husks are sifted out;

[0029] S2: Material liquid preparation

[0030] Put salty sauce, sea salt, white sugar, edible spices and plant extracts into the feed pool, add clear water for stirring, stir and cook for 15 minutes to obtain feed liquid;

[0031] S3: tasty

[0032] Put the cracked almonds in the greening machine for greening, the greening tem...

Embodiment 2

[0041] A crispy almond with a salt-baked taste, made of the following raw materials in proportion by weight: 300 parts of almond, 20 parts of salty sauce, 15 parts of sea salt, 25 parts of white sugar, 10 parts of edible spice and plant extract 25 servings.

[0042] A preparation method of salt-baked crispy almond specifically comprises the following steps:

[0043] S1: Raw material preparation

[0044] Select fresh almonds and use ultrasonic cleaning for 3 times to drain the water. After draining the water, use a machine to slightly crack the almonds. If there are cracks on the shells, the almonds after cracking The wood is sieved, and the broken husks are screened out;

[0045] S2: Material liquid preparation

[0046] Put salty sauce, sea salt, white granulated sugar, edible spices and plant extracts into the feed pool, add clear water for stirring, stir and cook for 20 minutes to obtain feed liquid;

[0047] S3: tasty

[0048] Put the cracked almond in the greening mac...

Embodiment 3

[0057] A crispy almond with a salt-baked taste, made of the following raw materials in proportion by weight: 350 parts of almond, 25 parts of salty sauce, 20 parts of sea salt, 30 parts of white sugar, 12 parts of edible spice and plant extract 30 servings.

[0058] A preparation method of salt-baked crispy almond specifically comprises the following steps:

[0059] S1: Raw material preparation

[0060]Select fresh almonds, and use ultrasonic cleaning for 4 times to drain the water. After draining the water, use a machine to slightly crack the almonds. If there are cracks on the shells, the almonds after cracking The wood is sieved, and the broken husks are screened out;

[0061] S2: Material liquid preparation

[0062] Put the salty sauce, sea salt, white sugar, edible spices and plant extracts into the feed pool, add clear water for stirring, stir and cook for 30 minutes to obtain the feed liquid;

[0063] S3: tasty

[0064] Put the cracked almonds in the greening machi...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to salted crisp almonds and a preparation method thereof, and the salted crisp almonds are prepared from the following raw materials in parts by weight: 250-350 parts of almonds, 15-25 parts of salty sauce, 10-20 parts of sea salt, 20-30 parts of white granulated sugar, 8-12 parts of edible spices and 20-30 parts of plant extracts. The almonds are firstly subjected to shell breaking treatment and then subjected to fixation and flavoring, material water is fully absorbed by fruits through temperature difference, and flavoring is more uniform; through two-stage drying, flavor water located on the surface layer when the almond is tasty permeates into kernels of the almond, but the flavor of the flavor water cannot be too heavy locally, the fruity flavor of the almond is reserved, the tasty effect is optimized, and the almond is more crispy through high-temperature baking; the plant extracts, namely the chrysanthemum extract, the honeysuckle extract, the mint extract and the radix scrophulariae extract, are used as raw materials, so that the nutrition of the almonds is enriched, and meanwhile, the almonds do not generate greasy mouth feel after being eaten in a large amount, are healthy and do not cause internal heat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a salt-baked crispy almond and a preparation method thereof. Background technique [0002] Almonds, also known as almonds, are a popular type of nut grown all over the world. The nutritional value of almond is very high, and its nutrition is six times higher than that of beef of the same weight. Almond is a nutrient-dense healthy snack that contains protein, dietary fiber, and vitamin E. It is more nutritious than other tree nuts and does not contain cholesterol. It is accepted and loved by consumers in China. However, the existing almonds on the market are not crisp enough and easy to get angry, so a kind of almond with a crisp taste, healthy and not getting angry is needed. Contents of the invention [0003] Aiming at the deficiencies of the prior art, the invention provides a salt-baked crispy almond with a crispy taste, which is healthy and not too hot, and a prep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/105A23L5/10
CPCA23L25/20A23L33/105A23L5/17A23V2002/00A23V2200/30A23V2250/21
Inventor 陈进基
Owner 广东玖乐食品产业有限公司
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