CN102106380A - New anti-oxidation fresh-keeping production method for hand-peeled pecan - Google Patents
New anti-oxidation fresh-keeping production method for hand-peeled pecan Download PDFInfo
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- CN102106380A CN102106380A CN201110027005XA CN201110027005A CN102106380A CN 102106380 A CN102106380 A CN 102106380A CN 201110027005X A CN201110027005X A CN 201110027005XA CN 201110027005 A CN201110027005 A CN 201110027005A CN 102106380 A CN102106380 A CN 102106380A
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Abstract
The invention discloses a new anti-oxidation fresh-keeping production method for hand-peeled pecan, and belongs to the technical field of food processing. The method comprises the following main processes of: screening and cleaning raw materials, performing high-temperature deastringent treatment and efficient cracking treatment, boiling till being tasty, performing bright quality guarantee treatment, drying, cooling and packing to obtain a finished product. The method solves two technical problems that the production efficiency is low and the grease is easily oxidized and deteriorated in the traditional process. The method has the first technical key that: an efficient multifunctional shell crusher for dried nuts such as pecan and the like is used for efficient cracking treatment so as to improve the production efficiency and reduce the production cost. The method has the second technical key that: good film-forming performance of a bright quality guarantee agent is used so that a bright transparent protective film is formed on the surface of the product, wherein the components of the protective film are nutrients required by the human body, do not affect the mouthfeel and the flavor of the product, can block oxygen and have the effect of preventing the grease from oxidized and deteriorated. The prepared product has the characteristics of surface brightness, hand polluting resistance and the like, the quality of the product is improved, and the shelf life is prolonged.
Description
1. technical field
The invention belongs to food processing technology field.
2. background technology
Hickory nut peeled by hand is rich in lubricant component, and major part is a polyunsaturated fatty acid in its composition, autoxidation easily takes place in processing and storage become sour, and autoxidation is meant that the grease long term exposure can spontaneously carry out oxidation in air.Oxidizing process can occur on the unsaturated bond of grease, easier occurring in the free unrighted acid.Oxidation of Fat and Oils generates mixtures such as aldehyde, ketone, acid, and the character of grease and local flavor are changed.Behind the grease oxidation rancid, not only smell, flavour are bad, and essential fatty acid wherein and vitamin have reduced nutritive value because of being damaged.In addition, the catabolite after spoiled by rancid oil or fat has damaging effect to health.Especially hickory nut peeled by hand, easier oxidative rancidity and shorten shelf life.How preventing the oxidative rancidity of grease, is a big technical barrier of hickory nut peeled by hand processing industry.At present, the production method of hickory nut peeled by hand mostly adopts following traditional handicraft to make: raw material → screen → clean → shell → boiling is struck in the processing → craft of taking away the puckery taste tasty → frying or oven dry → cooling → packing → finished product.Do not strike shell owing to have the desirable casing equipment that splits, present most of enterprises still to adopt by hand, production efficiency is low, also is the difficult problem of puzzlement hickory nut peeled by hand processing industry.
3. summary of the invention
The object of the present invention is to provide a kind of new production method, this production method has solved the low and easy oxidative rancidity two big technical barriers of grease of production efficiency in the traditional handicraft simultaneously, has improved the quality of product greatly, helps people's health.And technology is simple, and production cost is low, is easy to apply.
How the inventor just prevents the oxidative rancidity problem of grease, and how to enhance productivity, and reduces production costs, easy to utilize, has proposed following technical scheme:
1.. the preparation of safe, efficient, natural bright preservative: the polysaccharide material that from natural plants, extracts, be diluted to concentration and be 5% solution, add the 0.02% novel antioxidizing antistaling agent of newly developing (BY), through 90 ℃ of constant temperature Processing of Preparation, it is stand-by to become safe, efficient, natural bright preservative.
2.. raw material screening and cleaning: the hickory nut raw material of selecting full grains is through screening, removes empty flat, rotten seed and other impurity; Drop into clean up in the clear water after, pick up drain standby.
3.. the high temperature processing of taking away the puckery taste: the raw material that cleans up is packed in the pressure cooker, take away the puckery taste with 119 ℃ of high temperature and handle 1.5h.
4.. efficiently split shell and handle: will drop into dried nut high-efficiency multi-function outer casing rupture machines such as the hickory nut (patent No.: efficiently split the shell processing ZL200920150167.0) of design voluntarily through the take away the puckery taste hickory nut of handling of high temperature.
5.. boiling is tasty: will to put in the stainless-steel pan that soup spice is housed boiling 60 minutes tasty through efficiently splitting hickory nut that shell handles.
6.. vacuum evaporation is handled: the hickory nut after boiling is tasty, pull out while hot, drop into the hickory nut peeled by hand vacuum evaporation machine (application number: 201020519514.5) of design voluntarily immediately, carry out the vacuum light and guarantee the quality and handled 1～2 minute, bright preservative is uniformly coated on the convex-concave surface of hickory nut peeled by hand.
7.. oven dry: with 100～130 ℃ of hot-air seasonings.
8.. cooling and packing: the hickory nut of oven dry is cooled to below 30 ℃, packs with laminated film bag and be finished product.
One of key problem in technology of the present invention is the filming performance that utilizes bright preservative good; rely on hickory nut peeled by hand vacuum evaporation machine; make it to form the diaphragm of one deck clear transparent at product surface; this diaphragm ingredient is the nutrient of needed by human body; do not influence product mouthfeel and local flavor; can stop entering of oxygen, have the grease oxidation rancid of preventing, effect is separated out in anti-salt crystallization.The product of making has surface-brightening, characteristics such as dirty hand not, has improved the quality of product, has prolonged shelf life.Two of key problem in technology of the present invention is to utilize hickory nut to equal nut high-efficiency multi-function outer casing rupture machine efficiently to split shell and handle, improved production efficiency, reduced production cost.
4. the specific embodiment
Prescription: hickory nut 100kg salt 12kg white granulated sugar 10kg Chinese anise 1.5kg hangs skin 0.5kg fennel seeds 0.3kg Radix Glycyrrhizae 0.5kg Chinese prickly ash 0.3kg
1.. spices such as the Chinese anise in the above-mentioned prescription, cassia bark, fennel seeds, Radix Glycyrrhizae, Chinese prickly ash are mixed, in the gauze bag of packing into, place in the pot, add clear water 50kg infusion 20 minutes, add salt, white granulated sugar then, stand-by after dissolving.
The polysaccharide material that extracts from natural plants is diluted to concentration and is 5% solution, adds the 0.02% new novel antioxidizing antistaling agent (BY) of development, and through 90 ℃ of constant temperature Processing of Preparation, it is stand-by to become safe, efficient, natural bright preservative.
2.. the hickory nut raw material 100kg that selects full grains is through screening, removes empty flat, rotten seed and other impurity; Drop into clean up in the clear water after, pick up drain standby.
3.. the raw material that cleans up is packed in the pressure cooker, take away the puckery taste with 119 ℃ of high temperature and handle 1.5h.
4.. will drop into and efficiently split shell in the dried nut high-efficiency multi-function outer casing rupture machines such as hickory nut of design voluntarily and handle through the take away the puckery taste hickory nut of handling of high temperature.
5.. will to put in the stainless-steel pan that soup spice is housed boiling 60 minutes tasty through efficiently splitting hickory nut that shell handles.
6.. the hickory nut after boiling is tasty, pull out while hot, drop into immediately in the hickory nut peeled by hand vacuum evaporation machine of design voluntarily, carry out the vacuum light and guarantee the quality and handled 1～2 minute, prefabricated bright preservative is uniformly coated on the convex-concave surface of hickory nut peeled by hand.
7.. with 100～130 ℃ of hot-air seasonings.
8.. the hickory nut of oven dry is cooled to below 30 ℃, packs with laminated film bag and be finished product.
Claims (2)
1. hickory nut peeled by hand oxidation resistanct fresh-keeping new process for producing; it is characterized in that the filming performance that utilizes bright preservative good in the process; rely on hickory nut peeled by hand vacuum evaporation machine; make it to form the diaphragm of one deck clear transparent at product surface; this diaphragm ingredient is the nutrient of needed by human body; do not influence product mouthfeel and local flavor, can stop entering of oxygen, have the grease oxidation rancid of preventing, effect is separated out in anti-salt crystallization.The product of making has surface-brightening, characteristics such as dirty hand not, has improved the quality of product, has prolonged shelf life.And make by following process:
1.. the preparation of safe, efficient, natural bright preservative: the polysaccharide material that from natural plants, extracts, be diluted to concentration and be 5% solution, add the 0.02% novel antioxidizing antistaling agent of newly developing (BY), through 90 ℃ of constant temperature Processing of Preparation, it is stand-by to become safe, efficient, natural bright preservative.
2.. raw material screening and cleaning: the hickory nut raw material of selecting full grains is through screening, removes empty flat, rotten seed and other impurity; Drop into clean up in the clear water after, pick up drain standby.
3.. the high temperature processing of taking away the puckery taste: the raw material that cleans up is packed in the pressure cooker, take away the puckery taste with 119 ℃ of high temperature and handle 1.5h.
4.. split shell and handle: will split the shell processing through the high temperature hickory nut of handling of taking away the puckery taste.
5.. boiling is tasty: will to put in the stainless-steel pan that soup spice is housed boiling 60 minutes tasty through splitting hickory nut that shell handles.
6.. vacuum evaporation is handled: the hickory nut after boiling is tasty, pull out while hot, drop into immediately in the hickory nut peeled by hand vacuum evaporation machine of design voluntarily, carry out the vacuum light and guarantee the quality and handled 1～2 minute, bright preservative is uniformly coated on the convex-concave surface of hickory nut peeled by hand.
7.. oven dry: with 100～130 ℃ of hot-air seasonings.
8.. cooling and packing: the hickory nut of oven dry is cooled to below 30 ℃, packs with laminated film bag and be finished product.
2. 4. as claimed in claim 1. process is characterized in that utilizing the dried nut high-efficiency multi-function outer casing rupture machines such as hickory nut of design voluntarily efficiently to split the shell processing, has improved production efficiency, has reduced production cost.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110027005XA CN102106380A (en) | 2011-01-23 | 2011-01-23 | New anti-oxidation fresh-keeping production method for hand-peeled pecan |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110027005XA CN102106380A (en) | 2011-01-23 | 2011-01-23 | New anti-oxidation fresh-keeping production method for hand-peeled pecan |
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| CN102106380A true CN102106380A (en) | 2011-06-29 |
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| CN201110027005XA Pending CN102106380A (en) | 2011-01-23 | 2011-01-23 | New anti-oxidation fresh-keeping production method for hand-peeled pecan |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141875A (en) * | 2013-03-08 | 2013-06-12 | 杭州姚生记食品有限公司 | Method for processing xylitol hickory nut |
| CN109007736A (en) * | 2018-08-16 | 2018-12-18 | 中国林业科学研究院亚热带林业研究所 | One kind is taken away the puckery taste apocarya nut preparation process |
| CN110584053A (en) * | 2019-09-29 | 2019-12-20 | 北京林业大学 | Flavored walnut and method for preparing flavored walnut |
| CN111588013A (en) * | 2020-05-13 | 2020-08-28 | 杭州姚生记食品有限公司 | Processing method of hickory nut |
-
2011
- 2011-01-23 CN CN201110027005XA patent/CN102106380A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141875A (en) * | 2013-03-08 | 2013-06-12 | 杭州姚生记食品有限公司 | Method for processing xylitol hickory nut |
| CN109007736A (en) * | 2018-08-16 | 2018-12-18 | 中国林业科学研究院亚热带林业研究所 | One kind is taken away the puckery taste apocarya nut preparation process |
| CN110584053A (en) * | 2019-09-29 | 2019-12-20 | 北京林业大学 | Flavored walnut and method for preparing flavored walnut |
| CN111588013A (en) * | 2020-05-13 | 2020-08-28 | 杭州姚生记食品有限公司 | Processing method of hickory nut |
| CN111588013B (en) * | 2020-05-13 | 2023-07-04 | 杭州姚生记食品有限公司 | Hickory nut processing method |
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Application publication date: 20110629 |