A processing method for crispy torreya nuts

Abstract

This invention discloses a processing method for crispy torreya nuts, comprising the following steps: pretreatment, shelling, screening, moisture content adjustment, extrusion, hot water soaking for reshaping, skin removal, draining, variable-temperature baking, cooling, and packaging. The extrusion-reshaping process employed in this invention significantly enhances the crispness of the torreya nuts. Torreya nuts baked at a variable temperature (lower temperature first, then higher temperature) exhibit better crispness, better color, and lower acrylamide content compared to those baked at a single temperature or a combination of high temperature followed by low temperature. This invention solves the problem of the hard texture and difficulty in chewing torreya nuts, and the operation process is simple, making it suitable for widespread application in enterprises. It explores a new avenue for the deep processing of torreya nuts, thereby increasing the economic value of torreya products.

Description

Technical Field

[0001] This invention relates to the field of agricultural and sideline product processing technology, specifically to a processing method for crispy torreya nuts. Background Technology

[0002] Torreya grandis Merrillii, a plant belonging to the genus Torreya in the family Taxaceae, is a superior variety of Torreya grandis cultivated as a dried fruit in my country, mainly produced in the Kuaiji Mountains area of ​​Zhejiang Province. Torreya grandis is highly nutritious, possessing antioxidant, antibacterial, and lipid-lowering effects, making it a prized dried fruit. Currently, Torreya grandis processing mainly involves roasting, baking, and microwave processing. Processed Torreya grandis seeds have a unique flavor and are popular with consumers. However, the kernels are hard and difficult to chew, making them unsuitable for children and the elderly, thus failing to meet the needs of various consumer groups and limiting the development space of Torreya grandis products to some extent. Therefore, exploring an effective processing technology that maintains a good appearance while reducing the hardness of Torreya grandis products is a problem that food researchers are striving to solve.

[0003] Studies have shown that mechanical extrusion alters the microscopic and macroscopic structure of food, such as cell wall rupture, cell misalignment, and increased porosity. Hydraulic pressing utilizes liquid to transmit extrusion pressure; through the extrusion of the pressing rings, the original cellular structure of the oilseed is destroyed, and the oil flows out of the cells. This invention utilizes hydraulic cold pressing technology to extrude and reshape Torreya grandis kernels, and employs variable-temperature baking technology. Using the color indicators (L value and b value), texture indicators (hardness and chewiness), and acrylamide content of the finished product as criteria, a processing method for crispy Torreya grandis kernels has been developed. Summary of the Invention

[0004] The purpose of this invention is to provide a processing method for crispy torreya nuts to overcome the shortcomings of the prior art.

[0005] The present invention adopts the following technical solution:

[0006] A method for processing crispy torreya nuts includes the following steps:

[0007] (1) Pretreatment: The freshly harvested Torreya grandis is pretreated to obtain Torreya grandis seeds with shells;

[0008] (2) Shelling: Remove the shells from the Torreya grandis seeds to obtain Torreya grandis kernels with black seed coats;

[0009] (3) Screening: Screening out high-quality Torreya kernels;

[0010] (4) Adjusting the moisture content: Adjust the moisture content of the selected Torreya grandis kernels;

[0011] (5) Extrusion: Extrude the Torreya kernels after adjusting the moisture content;

[0012] (6) Hot water soaking to restore shape: Soak the squeezed Torreya kernels in hot water to restore their original shape.

[0013] (7) Remove the skin: Transfer the reshaped Torreya kernels to water and gently rub the Torreya kernels with your hands to obtain the skinless Torreya kernels;

[0014] (8) Drain the water: Take the peeled Torreya nuts out of the water and drain them;

[0015] (9) Variable temperature baking: The dried and peeled Torreya nuts are first baked at a low temperature and then at a high temperature.

[0016] (10) Cooling and packaging: Cool the peeled Torreya kernels after temperature-controlled baking, and then package them into sealed containers.

[0017] Furthermore, in step (1), the freshly harvested Torreya grandis is composted, and after removing the astringency, it is peeled, washed, and sun-dried to obtain Torreya grandis seeds with shells.

[0018] Furthermore, in step (3), the kernels of Torreya grandis that are intact, without deformities, mold spots, or scorch marks are selected.

[0019] Further, in step (4), the selected Torreya kernels are placed in an oven at 40-50°C and the moisture content is adjusted to 14±2%.

[0020] Further, in step (5), the Torreya grandis kernels with adjusted moisture content are placed in a single layer in a hydraulic oil press and squeezed for 2 to 10 seconds under a pressure of 1 to 5 MPa.

[0021] Furthermore, in step (6), the squeezed Torreya kernels are placed in hot water at 95-100℃ and soaked for 5-10 minutes to restore the Torreya kernels to their original shape.

[0022] Further, in step (7), the reshaped Torreya kernels are transferred to room temperature water and gently rubbed by hand to obtain peeled Torreya kernels.

[0023] Furthermore, in step (8), the peeled Torreya kernels are taken out of the water, drained, and the moisture content of the peeled Torreya kernels is controlled at 28-32%.

[0024] Furthermore, in step (9), the drained and peeled Torreya nuts are first baked in an oven at 120-125℃ for 40-50 minutes, and then baked in an oven at 155-160℃ for 20-25 minutes.

[0025] Further, in step (10), the peeled Torreya nuts after variable temperature baking are naturally cooled and then packaged into sealed containers.

[0026] The beneficial effects of this invention are:

[0027] (1) The extrusion-reshaping process used in this invention greatly improves the crispness of Torreya nuts. Mechanical extrusion will change the micro and macro structure of Torreya nuts, such as cell wall rupture, cell misalignment, increased pores, a small amount of oil seeping out of the cells, and compression of pores. After hot water soaking and reshaping, water enters the pores of Torreya nuts, and the pore shape is restored. After baking, the water evaporates while the pores are retained, thus forming a porous and loose structure similar to a sponge, which significantly improves the crispness.

[0028] (2) Compared with torreya nuts roasted at a single temperature or torreya nuts roasted at a high temperature, the torreya nuts roasted by the present invention using a variable temperature roasting method of first low temperature and then high temperature have better crispness, better color, and lower acrylamide content.

[0029] (3) In this invention, the reshaped Torreya kernels are transferred to room temperature water. The shrinkage rates of the black seed coat and the kernel (peeled Torreya kernels) are different, making it easier to peel off the black seed coat. The peeled Torreya kernels can be obtained by gently rubbing them by hand, which eliminates the need for a Torreya peeling machine and saves costs.

[0030] (4) This invention solves the problem of hard texture and difficult chewing of Torreya grandis products. The operation process is simple and suitable for promotion and application in enterprises. It explores a new way for deep processing of Torreya grandis and improves the economic value of Torreya grandis products. Attached Figure Description

[0031] Figure 1 From left to right, these are the states of Torreya kernels after steps (4), (5), (7), and (9) of Example 1. It can be seen that the Torreya kernels become flattened after being squeezed, but return to their original shape after being soaked in hot water.

[0032] Figure 2 To observe the extrusion-reshaping treatment of Torreya grandis under scanning electron microscopy at magnifications of 200x and 500x. The raw Torreya grandis has a relatively intact cell structure and a dense intercellular structure. After extrusion, the cell walls of Torreya grandis are damaged, cells are displaced, intercellular spaces increase, a small amount of oil seeps out from the cells, and the intercellular spaces are compressed. After reshaping, water enters the intercellular spaces of Torreya grandis, the shape of the intercellular spaces is restored, and after baking, the water evaporates while the intercellular spaces are retained, thus forming a porous and loose structure similar to a sponge. Detailed Implementation

[0033] The present invention will be further explained below with reference to the embodiments and accompanying drawings. The following embodiments are for illustrative purposes only and are not intended to limit the scope of the invention.

[0034] A method for processing crispy torreya nuts includes the following steps:

[0035] (1) Pretreatment: The freshly harvested Torreya grandis is composted, and after removing the astringency, the skin is removed, washed, and sun-dried to obtain Torreya grandis seeds with shells.

[0036] (2) Shelling: Remove the shells from the Torreya grandis seeds to obtain Torreya grandis kernels with black seed coats;

[0037] (3) Screening: Screen out the whole grains of Torreya grandis kernels with no deformities, no mold spots, and no scorch spots.

[0038] (4) Adjust the moisture content: Place the selected Torreya kernels in an oven at 40-50℃ and adjust the moisture content to 14±2%.

[0039] (5) Extrusion: Place the Torreya kernels with adjusted moisture content in a single layer in a hydraulic oil press and extrude for 2 to 10 seconds under a pressure of 1 to 5 MPa. In this step, placing Torreya kernels in a single layer will make the extruded Torreya kernel semi-finished product form a uniform, flat and complete shape. If two or more layers are placed, the Torreya kernels will be squeezed together to form an irregular shape, which will be easy to break after soaking in hot water.

[0040] (6) Hot water soaking to restore shape: Put the squeezed Torreya kernels into hot water at 95-100℃ and soak for 5-10 minutes to restore the Torreya kernels to their original shape.

[0041] (7) Remove the skin: Transfer the reshaped Torreya kernels to room temperature water and gently rub the Torreya kernels with your hands to obtain the skinned Torreya kernels;

[0042] (8) Drain the water: Take the peeled Torreya kernels out of the water and drain the water, controlling the moisture content of the peeled Torreya kernels to be 28-32%;

[0043] (9) Variable temperature baking: After draining the water, bake the peeled Torreya nuts in an oven at 120-125℃ for 40-50 minutes, and then bake in an oven at 155-160℃ for 20-25 minutes.

[0044] (10) Cooling and packaging: After the temperature-controlled baking, the peeled Torreya kernels are cooled naturally and then packaged into sealed containers.

[0045] Example 1

[0046] (1) Pretreatment: The freshly harvested Torreya grandis is composted, and after removing the astringency, the skin is removed, washed, and sun-dried to obtain Torreya grandis seeds with shells.

[0047] (2) Shelling: Remove the shells from the Torreya grandis seeds to obtain Torreya grandis kernels with black seed coats;

[0048] (3) Screening: Screen out the whole grains of Torreya grandis kernels with no deformities, no mold spots, and no scorch spots.

[0049] (4) Adjust the moisture content: Place the selected Torreya kernels in a 45℃ oven and adjust the moisture content to 14±2%.

[0050] (5) Extrusion: Place the Torreya grandis kernels with adjusted moisture content in a single layer in a hydraulic oil press and extrude for 6 seconds under a pressure of 3MPa;

[0051] (6) Hot water soaking to restore shape: Put the squeezed Torreya kernels into 100℃ hot water and soak for 5 minutes to restore the Torreya kernels to their original shape.

[0052] (7) Remove the skin: Transfer the reshaped Torreya kernels to room temperature water and gently rub the Torreya kernels with your hands to obtain the skinned Torreya kernels;

[0053] (8) Drain the water: After taking the peeled Torreya kernels out of the water, drain the water and control the moisture content of the peeled Torreya kernels to be 28-32%;

[0054] (9) Variable temperature baking: After draining the water, bake the peeled Torreya nuts in a 120℃ oven for 50 minutes, and then bake in a 155℃ oven for 25 minutes.

[0055] (10) Cooling and packaging: After the temperature-controlled baking, the peeled Torreya kernels are cooled naturally and then packaged into sealed containers.

[0056] Example 2

[0057] (1) Pretreatment: The freshly harvested Torreya grandis is composted, and after removing the astringency, the skin is removed, washed, and sun-dried to obtain Torreya grandis seeds with shells.

[0058] (2) Shelling: Remove the shells from the Torreya grandis seeds to obtain Torreya grandis kernels with black seed coats;

[0059] (3) Screening: Screen out the whole grains of Torreya grandis kernels with no deformities, no mold spots, and no scorch spots.

[0060] (4) Adjust the moisture content: Place the selected Torreya kernels in a 45℃ oven and adjust the moisture content to 14±2%.

[0061] (5) Extrusion: Place the Torreya grandis kernels with adjusted moisture content in a single layer in a hydraulic oil press and extrude for 2 seconds under a pressure of 5 MPa;

[0062] (6) Hot water soaking to restore shape: Put the squeezed Torreya kernels into 95℃ hot water and soak for 10 minutes to restore the Torreya kernels to their original shape.

[0063] (7) Remove the skin: Transfer the reshaped Torreya kernels to room temperature water and gently rub the Torreya kernels with your hands to obtain the skinned Torreya kernels;

[0064] (8) Drain the water: After taking the peeled Torreya kernels out of the water, drain the water and control the moisture content of the peeled Torreya kernels to be 28-32%;

[0065] (9) Variable temperature baking: After draining the water, bake the peeled Torreya nuts in a 125℃ oven for 40 minutes, and then bake in a 160℃ oven for 20 minutes.

[0066] (10) Cooling and packaging: After the temperature-controlled baking, the peeled Torreya kernels are cooled naturally and then packaged into sealed containers.

[0067] Comparative Example 1

[0068] (1) Pretreatment: The freshly harvested Torreya grandis is composted, and after removing the astringency, the skin is removed, washed, and sun-dried to obtain Torreya grandis seeds with shells.

[0069] (2) Shelling: Remove the shells from the Torreya grandis seeds to obtain Torreya grandis kernels with black seed coats;

[0070] (3) Screening: Screen out the whole grains of Torreya grandis kernels with no deformities, no mold spots, and no scorch spots.

[0071] (4) Adjust the moisture content: Place the selected Torreya kernels in a 45℃ oven and adjust the moisture content to 14±2%.

[0072] (5) Hot water soaking: Put the torreya kernels with adjusted moisture content into 100℃ hot water and soak for 5 minutes;

[0073] (6) Remove the skin: Transfer the torreya kernels soaked in hot water to room temperature water and gently rub the torreya kernels with your hands to obtain the skinned torreya kernels;

[0074] (7) Drain water: After taking the peeled Torreya kernels out of the water, drain the water and control the moisture content of the peeled Torreya kernels to be 28-32%;

[0075] (8) Variable temperature baking: After draining the water, bake the peeled Torreya nuts in a 120℃ oven for 50 minutes, and then bake in a 155℃ oven for 25 minutes.

[0076] (9) Cooling and packaging: After the temperature-controlled baking, the peeled Torreya kernels are cooled naturally and then packaged into sealed containers.

[0077] Comparative Example 2

[0078] (1) Pretreatment: The freshly harvested Torreya grandis is composted, and after removing the astringency, the skin is removed, washed, and sun-dried to obtain Torreya grandis seeds with shells.

[0079] (2) Shelling: Remove the shells from the Torreya grandis seeds to obtain Torreya grandis kernels with black seed coats;

[0080] (3) Screening: Screen out the whole grains of Torreya grandis kernels with no deformities, no mold spots, and no scorch spots.

[0081] (4) Adjust the moisture content: Place the selected Torreya kernels in a 45℃ oven and adjust the moisture content to 14±2%.

[0082] (5) Extrusion: Place the Torreya grandis kernels with adjusted moisture content in a single layer in a hydraulic oil press and extrude for 6 seconds under a pressure of 3MPa;

[0083] (6) Hot water soaking to restore shape: Put the squeezed Torreya kernels into 100℃ hot water and soak for 5 minutes to restore the Torreya kernels to their original shape.

[0084] (7) Remove the skin: Transfer the reshaped Torreya kernels to room temperature water and gently rub the Torreya kernels with your hands to obtain the skinned Torreya kernels;

[0085] (8) Drain the water: After taking the peeled Torreya kernels out of the water, drain the water and control the moisture content of the peeled Torreya kernels to be 28-32%;

[0086] (9) Baking: Bake the drained and peeled Torreya nuts in an oven at 125℃ for 90 minutes;

[0087] (10) Cooling and packaging: Let the roasted and peeled Torreya nuts cool naturally, and then pack them into sealed containers.

[0088] Comparative Example 3

[0089] (1) Pretreatment: The freshly harvested Torreya grandis is composted, and after removing the astringency, the skin is removed, washed, and sun-dried to obtain Torreya grandis seeds with shells.

[0090] (2) Shelling: Remove the shells from the Torreya grandis seeds to obtain Torreya grandis kernels with black seed coats;

[0091] (3) Screening: Screen out the whole grains of Torreya grandis kernels with no deformities, no mold spots, and no scorch spots.

[0092] (4) Adjust the moisture content: Place the selected Torreya kernels in a 45℃ oven and adjust the moisture content to 14±2%.

[0093] (5) Extrusion: Place the Torreya grandis kernels with adjusted moisture content in a single layer in a hydraulic oil press and extrude for 6 seconds under a pressure of 3MPa;

[0094] (6) Hot water soaking to restore shape: Put the squeezed Torreya kernels into 100℃ hot water and soak for 5 minutes to restore the Torreya kernels to their original shape.

[0095] (7) Remove the skin: Transfer the reshaped Torreya kernels to room temperature water and gently rub the Torreya kernels with your hands to obtain the skinned Torreya kernels;

[0096] (8) Drain the water: After taking the peeled Torreya kernels out of the water, drain the water and control the moisture content of the peeled Torreya kernels to be 28-32%;

[0097] (9) Baking: Bake the drained Torreya nuts in an oven at 155℃ for 30 minutes;

[0098] (10) Cooling and packaging: Let the roasted and peeled Torreya nuts cool naturally, and then pack them into sealed containers.

[0099] Comparative Example 4

[0100] (1) Pretreatment: The freshly harvested Torreya grandis is composted, and after removing the astringency, the skin is removed, washed, and sun-dried to obtain Torreya grandis seeds with shells.

[0101] (2) Shelling: Remove the shells from the Torreya grandis seeds to obtain Torreya grandis kernels with black seed coats;

[0102] (3) Screening: Screen out the whole grains of Torreya grandis kernels with no deformities, no mold spots, and no scorch spots.

[0103] (4) Adjust the moisture content: Place the selected Torreya kernels in a 45℃ oven and adjust the moisture content to 14±2%.

[0104] (5) Extrusion: Place the Torreya grandis kernels with adjusted moisture content in a single layer in a hydraulic oil press and extrude for 6 seconds under a pressure of 3MPa;

[0105] (6) Hot water soaking to restore shape: Put the squeezed Torreya kernels into 100℃ hot water and soak for 5 minutes to restore the Torreya kernels to their original shape.

[0106] (7) Remove the skin: Transfer the reshaped Torreya kernels to room temperature water and gently rub the Torreya kernels with your hands to obtain the skinned Torreya kernels;

[0107] (8) Drain the water: After taking the peeled Torreya kernels out of the water, drain the water and control the moisture content of the peeled Torreya kernels to be 28-32%;

[0108] (9) Variable temperature baking: After draining the water, bake the torreya nuts in an oven at 155℃ for 25 minutes, and then bake them in an oven at 120℃ for 50 minutes.

[0109] (10) Cooling and packaging: After the temperature-controlled baking, the peeled Torreya kernels are cooled naturally and then packaged into sealed containers.

[0110] Using the color index (L value and b value), texture data (hardness and chewiness) and acrylamide content of the finished Torreya grandis kernels as the judgment criteria, the finished Torreya grandis kernels of each example and the comparative example were compared.

[0111] Color indices (L value and b value) were determined using a CR400 colorimeter, texture indices (hardness and chewiness) were determined using a TMS-PRO texture analyzer, and acrylamide content was determined according to GB 5009.204-2014 Liquid Chromatography-Mass Spectrometry / Mass Spectrometry.

[0112] Color index (L value and b value) scoring: Ten samples of Torreya grandis kernels with different processing methods were selected (six samples in total from various examples and comparative examples, and four commercially available Torreya grandis kernel products). Five kernels were randomly selected from each sample, and the L value was measured using a colorimeter and the average value was taken. The samples were arranged from low to high L value. Twenty sensory evaluators selected samples with satisfactory color. The L value of samples deemed satisfactory by 12 (or more) evaluators was recorded as A = 15 points, and the L value of samples deemed satisfactory by 20 (or more) evaluators was recorded as A = 25 points. Thus, the formula A = 2.5L* - 85 (L* value 40 is passing, L* value 44 is full marks). The same operation was used to determine the b value scoring method, thus obtaining the formula B = 2.5b* - 10 (b* value 10 is passing, b* value 14 is full marks).

[0113] Texture index (hardness and chewiness) scoring: Ten samples of Torreya grandis kernels with different processing methods were selected (six samples in total from the examples and comparative examples, and four commercially available Torreya grandis kernel products). Five kernels from each sample were randomly selected and their hardness was measured using a texture analyzer, and the average value was taken. The samples were arranged from high to low hardness. Twenty sensory evaluators tasted three kernels from each sample and selected samples with satisfactory hardness. The hardness value of samples deemed satisfactory by 12 (or more) evaluators was recorded as C = 15 points, and the hardness value of samples deemed satisfactory by 20 (or more) evaluators was recorded as C = 25 points. Thus, the formula C = -0.4x + 63 (x 120 is passing, x 95 is full marks) was obtained. The same operation was used to determine the chewiness scoring method, thus obtaining D = -y + 30 (y 15 is passing, y 5 is full marks).

[0114] The values ​​of L, b, hardness, and chewiness, respectively, corresponding to A, B, C, and D, all range from 0 to 25 points.

[0115] The scoring criteria are shown in Table 1, the scoring results are shown in Table 2, and the acrylamide content is shown in Table 3.

[0116] Table 1 Scoring Criteria

[0117]

[0118]

[0119] Table 2 Scoring Results

[0120]

[0121] Table 3 Acrylamide Content

[0122]

[0123] The experimental results are shown in Tables 2 and 3. Mechanical extrusion treatment alters the micro and macroscopic structure of Torreya grandis. Figures 1-2 The cells exhibit various defects, such as cell wall rupture, cell misalignment, increased porosity, leakage of small amounts of oil from the cells, and pore compression. After being soaked in hot water to restore their shape, water enters the pores of the Torreya grandis cells, restoring the pore shape. Upon baking, the water evaporates while the pores remain, thus forming a porous, sponge-like structure, significantly improving crispness. Therefore, the hardness and chewiness of Examples 1 and 2, and Comparative Examples 2, 3, and 4 are significantly better than those of Comparative Example 1.

[0124] The acrylamide content of the finished Torreya grandis kernels from each example and the comparative example was tested, and the results showed that:

[0125] The acrylamide content in Comparative Example 1 was relatively high, possibly because the unpressed Torreya grandis had a higher oil content. Some researchers believe that triglycerides in oily foods are precursors to the formation of acrylamide.

[0126] Comparative Example 2 (baked at low temperature throughout the baking process) had the lowest acrylamide content, but its color and chewiness were not as good as those of Torreya nuts baked at variable temperature.

[0127] The acrylamide content in Comparative Example 3 (baked at high temperature throughout the baking process) was much higher than in other treatments;

[0128] The acrylamide content was higher in Comparative Example 4 (which was baked at high temperature first and then at low temperature in the baking process). This may be because the moisture content of Torreya grandis gradually decreased from about 30% to the optimal moisture content (12% to 18%) for acrylamide formation during the high-temperature baking stage. At this time, the temperature was high, which made it easier to generate acrylamide.

[0129] In summary, the Torreya nuts roasted using a variable-temperature method (low temperature followed by high temperature) produced by this invention have better crispness, better color, and lower acrylamide content compared to Torreya nuts roasted at a single temperature or those roasted at a variable temperature (high temperature followed by low temperature).

Claims

1. A method for processing crunchy Chinese juniper seed, characterized by, Includes the following steps: (1) Pretreatment: The freshly harvested Torreya grandis is pretreated to obtain Torreya grandis seeds with shells; (2) Shelling: Remove the shells from the Torreya grandis seeds to obtain Torreya grandis kernels with black seed coats; (3) Screening: Screen out high-quality Torreya kernels; (4) Adjusting the moisture content: Place the selected Torreya kernels in an oven at 40~50℃ and adjust the moisture content to 14±2%; (5) Extrusion: Place the adjusted moisture content of the Torreya grandis kernels in a single layer in a hydraulic oil press and extrude for 2 to 10 seconds under a pressure of 1 to 5 MPa; (6) Hot water soaking to restore shape: Put the squeezed Torreya kernels into hot water at 95~100℃ and soak for 5~10 minutes to restore the Torreya kernels to their original shape. (7) Remove the skin: Transfer the reshaped Torreya kernels to room temperature water and gently rub the Torreya kernels with your hands to obtain the skinned Torreya kernels; (8) Drain the water: Take the peeled Torreya nuts out of the water and drain them, controlling the moisture content of the peeled Torreya nuts to be 28-32%; (9) Variable temperature baking: After draining the water, bake the peeled Torreya nuts in an oven at 120~125℃ for 40~50 minutes, and then bake in an oven at 155~160℃ for 20~25 minutes. (10) Cooling and packaging: Cool the peeled Torreya kernels after temperature-controlled baking, and then package them into sealed containers.

2. The processing method for crispy torreya nuts according to claim 1, characterized in that, In step (1), the freshly harvested Torreya grandis are piled up and fermented to remove astringency, peeled, washed, and sun-dried to obtain Torreya grandis seeds with shells.

3. The processing method for crispy torreya nuts according to claim 1, characterized in that, In step (3), the kernels of Torreya grandis that are intact, without deformities, mold spots, or scorch marks are selected.

4. The processing method for crispy torreya nuts according to claim 1, characterized in that, In step (10), the peeled Torreya nuts baked at varying temperatures are allowed to cool naturally and then packaged into sealed containers.

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