Method for frying hazelnuts and opening hazelnuts in shaking cup
By combining traditional techniques and modern technology, using steps such as stir-frying, sieve filtration, cooling, water leakage, cleaning, spreading and drying, the problem of lack of unified standards for the existing hazelnut frying and opening methods is solved, and the hazelnuts are realized Efficient processing improves the edible taste and filling rate, and ensures consistency in product quality.
Patent Information
- Application Number
- CN202411815484.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-11
- Publication Date
- 2025-01-10
AI Technical Summary
The existing hazelnut fried and opening methods lack uniform standards, resulting in a different taste of food, the filling rate and opening rate cannot be guaranteed, and the product quality is uneven.
Using traditional techniques and modern technology, including frying, sieve filtration, cooling, water leakage, cleaning, sorting, spreading, drying and shaking the cup to break the shell, etc., through frying, sieve filtration and cooling The process, the process of water leakage and sorting, the process of spreading and drying, the hazelnuts are naturally broken by using surface tension, and the shell is broken by shaking the cup, and the hazelnut kernels are finally sorted and screened and packaged.
It improves the edible taste of hazelnuts, improves the filling rate and opening rate, and ensures consistency in product quality and efficient production.
Smart Images
Figure CN119279180A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of hazelnut processing, and specifically relates to a method for frying and shaking hazelnuts, which can integrate traditional skills and modern technology, standardize hazelnut processing skills, improve eating taste, and increase the fullness rate and opening rate of hazelnuts. Background Art
[0002] The shell of hazelnut is hard, and the kernel is fat, white and round, full of fragrance, rich in oil, and tastes particularly delicious with a lingering aftertaste. It is known as the "king of nuts". It is rich in nutrition, and the kernel is rich in unsaturated fatty acids, carotene, vitamins B1, B2, and E. The content of calcium, phosphorus, and iron is also higher than that of other nuts. Hazelnut tastes sweet and is mild in nature. It has the effects of appetizing, regulating the stomach, and improving eyesight. It can cure symptoms such as weakness and gastrointestinal discomfort. Its kernel is also an important auxiliary material for candies and cakes. In addition, hazelnut oil is not only a high-grade edible oil, but also can be used to make industrial products such as soap, candles and cosmetics, and the oil residue can be used as feed and fertilizer.
[0003] However, there is no unified standard for the existing hazelnut frying and opening methods, the edible taste of hazelnuts is greatly affected by the processing skills, it is difficult to achieve the best, and the fullness rate and opening rate cannot be guaranteed, and the product quality is uneven. Therefore, it is necessary to improve the existing hazelnut frying and opening methods. Summary of the invention
[0004] The present invention aims at solving the above problems and provides a method for frying and shaking hazelnuts to open the hazelnuts, which can integrate traditional skills with modern technology, standardize hazelnut processing skills, improve eating taste, and increase the fullness rate and opening rate of the hazelnuts.
[0005] The technical solution adopted by the present invention is: the method for frying hazelnuts and shaking the hazelnuts to open the hazelnuts comprises the following steps: Step 1: Heat the iron wok for frying hazelnuts, put in the frying sand first, and stir-fry for 20 to 30 minutes. After the frying sand is hot, put in the hazelnuts of the same specifications after specific gravity, sorting, color sorting and grading; Step 2: Fry the hazelnuts in a wok for 50 to 60 minutes; Step 3: Sieve the hazelnuts out of the pot with a mesh sieve with a diameter of 0.8 cm to filter out the fried sand, and use the hazelnut cooling rack to cool the hazelnuts and wait for the hazelnuts to cool completely; Step 4: Pour the fried and cooled hazelnuts into the tested qualified room temperature water; Step 5: Use a strainer to stir in one direction to sort the hazelnuts, so that the empty and deflated hazelnuts float to the surface of the water and are removed; at the same time, the surface of the hazelnuts is cleaned; Step 6: Spread the sorted and cleaned hazelnuts on a multi-layer drying rack and place the drying rack in a well-ventilated place to dry naturally for no less than 2 hours, and then use the physical principle of surface tension to make the hazelnuts crack naturally; Step 7: Put the naturally dried hazelnuts into a dried fruit dryer for drying; Step 8: After drying, the shelled hazelnuts at a relatively high temperature are naturally cooled for 2 hours, and the shelled hazelnut skins are manually selected; Step 9: Put the dried shelled hazelnuts into a shaker or shell breaker for shell breaking, shake the shaker or shell breaker to break the hazelnut shells, and take out the hazelnut kernel products; Step 10: Classify and screen the shelled hazelnuts and hazelnut kernels separately.
[0006] In the step 1, the diameter of the fried sand is 0.6 to 0.7 cm, and the material of the fried sand is refined round river sand.
[0007] In the step 1, the ratio of hazelnuts to fried sand is 10:3, that is, 100 kilograms of hazelnuts are matched with 30 kilograms of fried sand.
[0008] The second step is to detect the degree of doneness of the hazelnuts according to the dryness and humidity of the hazelnuts and the degree of fire, take the hazelnuts out of the pot, crack the shells, and observe the germ in the middle of the hazelnuts. If the germs of 3 to 5 consecutive hazelnuts change color to brown, they are seven-tenths cooked, and then fry for another minute before serving.
[0009] In the step three, the hazelnut cooling and drying rack is a single-layer movable sieve-like structure with a mesh size of 0.5 cm and a length of 4 meters, a width of 2 meters, and a height of 0.3 meters.
[0010] In the step 5, the surface cleaning of the hazelnuts needs to be performed at least three times. When the color of the water remains substantially unchanged, the plump hazelnuts that have fallen to the bottom are drained and fished out.
[0011] In the step six, the diameter of the multi-layer drying rack is 75 cm, which can lay out 10 catties of hazelnuts, and the thickness of the laid hazelnuts should not exceed 2 cm.
[0012] In the step seven, the drying temperature of the dried fruit drying machine is controlled at 185° C. for 120 minutes.
[0013] In the step nine, the shaker is made of wooden material, a shell breaking cavity is arranged inside the shaker, a convex portion is arranged at the bottom of the shell breaking cavity, and a cover is also arranged at the upper opening of the shaker.
[0014] In the step 10, the hazelnuts can be packaged, stored and eaten only after the opening rate of the hazelnuts reaches 80% and the kernel rate reaches 99%.
[0015] Beneficial effects of the invention: the method for frying and opening hazelnuts by shaking a cup integrates traditional skills and modern technology through the "frying process" of frying, sieving and cooling, the "leaking process" of water leakage, cleaning and sorting, the "cracking process" of spreading, opening and drying, and the "hiding process" of grouping and packaging the finished opened hazelnuts and grading and packaging the finished hazelnut kernels after shelling, so as to standardize the processing technology of hazelnuts, improve the edible taste, and effectively increase the fullness rate and the opening rate. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] Figure 1 It is a flow chart of the method of the present invention. DETAILED DESCRIPTION
[0017] In order to standardize the processing technology of hazelnuts, improve the taste, and increase the full pulp rate and the opening rate, the present invention provides a method for frying and shaking hazelnuts to open the shells. The method effectively solves the problems that there is no unified standard for the current frying and opening methods of hazelnuts, the taste is greatly affected by the processing technology, and the full pulp rate and the opening rate cannot be guaranteed through the "frying process" of frying, screening and cooling, the "leaking process" of water leakage, cleaning and sorting, the "cracking process" of spreading, opening and drying, and the "hiding process" of grouping and packaging the finished opened hazelnuts and grading and packaging the finished hazelnut kernels after shelling.
[0018] The specific steps of the present invention are described in detail. The method for frying hazelnuts and opening them by shaking a cup comprises: Step 1: Heat the iron wok for frying hazelnuts, first put in frying sand with a diameter of about 0.6-0.7 cm. The material of the frying sand is refined round river sand, and then, stir-fry in the wok for about 20-30 minutes; after the frying sand is heated, put in the carefully selected (after specific gravity, sorting, color sorting, and grading) hazelnuts of the same size, the ratio of hazelnuts to frying sand is 10:3, for example: 100 kilograms of hazelnuts are matched with 30 kilograms of frying sand.
[0019] Step 2: Fry the hazelnuts in the wok for about 50 to 60 minutes, and check the doneness of the hazelnuts based on the dryness and humidity of the hazelnuts and the degree of fire, that is: take the hazelnuts out of the wok, crack the shells, and observe the germ in the middle of the hazelnuts; if the germ of 3 to 5 hazelnuts changes color (brown), it is 70% cooked, and fry for another minute before it is ready to be served.
[0020] Step three, sieve the hazelnuts out of the pot with a mesh sieve with a diameter of 0.8 cm to filter out the fried sand. Then, use a special hazelnut cooling and drying rack with a single-layer movable structure with a mesh size of 0.5 cm and a length of 4 meters, a width of 2 meters and a height of 0.3 meters to cool the hazelnuts. Wait for the hazelnuts to cool down completely before proceeding to the next step.
[0021] Step 4: Pour the fried and cooled hazelnuts into a bucket filled with clean water at room temperature that has passed the inspection.
[0022] Step 5: Use a strainer to stir the hazelnuts in one direction (clockwise or counterclockwise) to sort them. Empty and shrunken hazelnuts will float to the surface and be removed. This cleaning process should be repeated at least three times. When the color of the water in the bucket remains unchanged, drain the plump hazelnuts that have fallen to the bottom and remove them.
[0023] Step 6: Spread the sorted and cleaned hazelnuts (including those that have fallen to the bottom and those that have floated) on a multi-layer drying rack. The diameter of the multi-layer drying rack is 75 cm, which can hold about 10 catties of hazelnuts. The thickness of the hazelnuts should not exceed 2 cm. In addition, place the drying rack in a well-ventilated place to dry naturally for at least 2 hours. Then, use the physical principle of surface tension to make the hazelnuts crack naturally. During the natural cracking process, the hazelnuts will make a crackling sound.
[0024] Step seven, put the cleaned and naturally dried hazelnuts into a dried fruit dryer for drying; the drying temperature of the dried fruit dryer is controlled at about 185°C, and the best drying time is about 120 minutes.
[0025] Step 8, the dried, relatively high temperature shelled hazelnuts are naturally cooled for 2 hours, and the shelled hazelnut skins are manually selected.
[0026] Step nine, putting the dried shelled hazelnuts into a shaking bowl (or shell breaker) for shell breaking, shaking the shaking bowl (or shell breaker) to break the shells of the hazelnuts, and taking out the hazelnut kernel products.
[0027] The shell-breaking shaker is made of wood, and a shell-breaking cavity is arranged inside the shaker, and a convex portion is arranged at the bottom of the shell-breaking cavity; and a cover is arranged at the upper opening of the shaker. It can be understood that, according to specific use needs, a shell-breaking machine with the same principle as the shaker can be used in mass production.
[0028] Step 10: Classify and screen the shelled hazelnuts and hazelnut kernels separately; they can be packaged, stored and eaten only after the opening rate reaches 80% and the kernel yield rate reaches 99%.
Claims
1. A method for frying and opening hazelnuts by shaking a cup, characterized in that: The steps include: Step 1: Heat the iron wok for frying hazelnuts, put in the frying sand first, and stir-fry for 20 to 30 minutes. After the frying sand is hot, put in the hazelnuts of the same specifications after specific gravity, sorting, color sorting and grading; Step 2: Fry the hazelnuts in a wok for 50 to 60 minutes; Step 3: Sieve the hazelnuts out of the pot with a mesh sieve with a diameter of 0.8 cm to filter out the fried sand, and use the hazelnut cooling rack to cool the hazelnuts and wait for the hazelnuts to cool completely; Step 4: Pour the fried and cooled hazelnuts into the tested qualified room temperature water; Step 5: Use a strainer to stir in one direction to sort the hazelnuts, so that the empty and deflated hazelnuts float to the surface of the water and are removed; at the same time, the surface of the hazelnuts is cleaned; Step 6: Spread the sorted and cleaned hazelnuts on a multi-layer drying rack and place the drying rack in a well-ventilated place to dry naturally for no less than 2 hours, and then use the physical principle of surface tension to make the hazelnuts crack naturally; Step 7: Put the naturally dried hazelnuts into a dried fruit dryer for drying; Step 8: After drying, the shelled hazelnuts at high temperature are naturally cooled for 2 hours, and the shelled hazelnut skins are manually selected; Step 9: Put the dried shelled hazelnuts into a shaker or shell breaker for shell breaking, shake the shaker or shell breaker to break the hazelnut shells, and take out the hazelnut kernel products; Step 10: Classify and screen the shelled hazelnuts and hazelnut kernels separately.
2. The method for frying and opening hazelnuts by shaking a cup according to claim 1, characterized in that: In the step 1, the diameter of the fried sand is 0.6 to 0.7 cm, and the material of the fried sand is refined round river sand.
3. The method for frying and opening hazelnuts by shaking a cup according to claim 1, characterized in that: In the step 1, the ratio of hazelnuts to fried sand is 10:3, that is, 100 kilograms of hazelnuts are matched with 30 kilograms of fried sand.
4. The method for frying and opening hazelnuts by shaking a cup according to claim 1, characterized in that: The second step is to detect the degree of doneness of the hazelnuts according to the dryness and humidity of the hazelnuts and the degree of fire, take the hazelnuts out of the pot, crack the shells, and observe the germ in the middle of the hazelnuts. If the germs of 3 to 5 consecutive hazelnuts change color to brown, they are seven-tenths cooked, and then fry for another minute before serving.
5. The method for frying and opening hazelnuts by shaking a cup according to claim 1, characterized in that: In the step three, the hazelnut cooling and drying rack is a single-layer movable sieve-like structure with a mesh size of 0.5 cm and a length of 4 meters, a width of 2 meters, and a height of 0.3 meters.
6. The method for frying and opening hazelnuts by shaking a cup according to claim 1, characterized in that: In the step 5, the surface cleaning of the hazelnuts needs to be performed at least three times. When the color of the water remains substantially unchanged, the plump hazelnuts that have fallen to the bottom are drained and fished out.
7. The method for frying and opening hazelnuts by shaking a cup according to claim 1, characterized in that: In the step six, the diameter of the multi-layer drying rack is 75 cm, which can lay out 10 catties of hazelnuts, and the thickness of the laid hazelnuts should not exceed 2 cm.
8. The method for frying and opening hazelnuts by shaking a cup according to claim 1, characterized in that: In the step seven, the drying temperature of the dried fruit drying machine is controlled at 185° C. for 120 minutes.
9. The method for frying and opening hazelnuts by shaking a cup according to claim 1, characterized in that: In the step nine, the shaker is made of wooden material, a shell breaking cavity is arranged inside the shaker, a convex portion is arranged at the bottom of the shell breaking cavity, and a cover is also arranged at the upper opening of the shaker.
10. The method for frying and opening hazelnuts by shaking a cup according to claim 1, characterized in that: In the step 10, the hazelnuts can be packaged, stored and eaten only after the opening rate of the hazelnuts reaches 80% and the kernel rate reaches 99%.