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Method for processing hand-shelling hickory nut

A production method and pecan technology, applied in the directions of food preparation, food preservation, food science, etc., can solve the problems of the influence of pecan flavor and nutritional value, and the high cost of pecan kernels

Inactive Publication Date: 2005-05-11
娜菲健康(深圳)集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The cost of hickory kernels processed in this way is relatively high, and the original flavor and nutritional value of hickory nuts are greatly affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: Pour the raw hickory nuts into a steaming bucket first, place them on a steamer and steam them at a temperature of 200-300°C for 6-7 hours. After the steamed pecans have cooled for a few minutes, they are sorted by size and placed into molds of various sizes with one or more pecan-like pecans about the size of half a pecan Use a hammer with a concave hole about half the size of a hickory nut to beat the hickory nut until there are many cracks in the shell and take out when about one-fifth of the shell is broken, because the cracking process is After cooking, the shell and pulp are softened and elastic, and the special mold and hammer have reserved space for the integrity of the pulp. After cracking the shell, only a small part of the shell of the pecan is broken, and then the broken shell of the pecan is sieved , pour the hickory nuts into the pot, add water until submerged, add the seasoning and stir evenly, boil for about 15 minutes, remove and drain the wat...

Embodiment 2

[0009] Embodiment 2: Pour the hickory nuts into a pot, add water until submerged, cook for 7-8 hours, crack the shell after taking it out, and use a special shell cracker with upper and lower relative concave holes to crack the shell. The machine has the function of automatically adjusting the relative concave hole, so the hickory nuts do not need to be screened and sorted, seasoned after cracking the shell, and then baked. If the baking is at 150°C, it should be baked every two minutes after 10 minutes. Take out the hickory nuts from the small window of the oven and watch and taste. If the nuts are bright yellow and crisp, they are ready to be baked.

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PUM

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Abstract

The processing method of hand-shelling hickory nut includes the following steps: cooking hickory nut to remove astringency, screening and sorting, then making shell-cracking procedure, i.e. placing the hickory nuts with different sizes respectively into the inward-concave special-made mouldes their form is similar to half hickory nut, using inward-concave special-made hammer to knock the externalshell of the hickory nut to make the external shell produce several cracks, placing the cracked hickory nuts into a pot, soaking them in water, adding flavouring material, uniformly stirring, boilingfor 15 min., taking out and draining, and oven-drying for 20-30 min. at 100-150 deg. screen out broken shell and packaging so as to obtain the invented product.

Description

technical field [0001] The invention relates to a processing and manufacturing method of hickory nuts, in particular to a processing and manufacturing method of hand-peeled hickory nuts. Background technique [0002] Hickory is a kind of nut that is mainly produced in the mountainous area on the border between Zhejiang and Anhui. Its outer layer is green skin. After removing the green skin, it becomes a hard shell. The nut inside the shell is wrapped by a shell divided into four quadrants. Peeling, washing, and drying the hickory nuts are usually harvested by farmers, and then become raw hickory nuts that can be collected, and then processed into edible food. For a long time, the processing of pecans is to steam or boil the raw pecans for 5-8 hours to remove the astringency, then season them, and finally bake or fry the pecans until the pecans are crispy. The hickory nut processed like this has kept the original fragrance of hickory nut, but because the special structure of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/40A23L25/00
Inventor 王新昌
Owner 娜菲健康(深圳)集团有限公司
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