CN1024075C - Producing technology of pine nut - Google Patents

Abstract

The present invention relates to a production process of a split pine nut, which is a processing method of a nut food, particularly a processing method of a pine nut. The process of the present invention comprises the main procedures: shell thinning and splitting, namely that a pine nut is firstly soaked in a caustic soda solution, the outer shell of the pine nut is ground for thinning, and then, the pine nut is treated with a hydrolysis method or a swelling method to split the outer shell. The technological process is simple and practical and solves the problems that the shell of a pine nut is firm and difficult to split, and the kernel is difficult to take out; simultaneously, flavoring fragrance can be easily permeated into the kernel, and therefore, the pine nut can be prepared into pine nut foods with various flavors.

Description

Producing technology of pine nut

The invention belongs to the method for a kind of preparation method's of nut fruits food, particularly pine nut processing and allotment.

Pine nut is the seed of Korean pine (Pinus Korariensis), originate in China east area of the Liao River, coextensive with eastern and southern Liaoning Province and Yunnan, its kernel can be edible, and nature and flavor are sweet, warm, has the characteristics of delicate fragrance, exquisiteness, once put down in writing at " Hypon book on Chinese herbal medicine ": " korean pine seed; wet stomach, clothes are made light of one's life by commiting suicide for a long time, it is not old to prolong life ", be the distinctive mountain delicacy fruit in Yunnan, very popular.But its shell is hard, enjoys its delicious food so the bad adult of the elderly, child and tooth is difficult, and shell also needs certain skill over knocking with tooth, otherwise shell and kernel can be broken into one, are difficult to eat.Will make the fragrance of condiment enter kernel in addition also is not easy very much.Yunnan way among the people is to soak for a long time with salt solution earlier, decocts then salt is entered wherein in salt solution.Because pine nut is easy to go mouldy under dampness, so the pine nut time that above-mentioned method among the people is made, mildew was mashed more slightly, the edible interest of influence very, and the problem of getting the kernel difficulty still exists.

The purpose of this invention is to provide a kind of method for preparing pine nut food, it can make the shell of pine nut split, and is convenient to eat, and makes the fragrance of condiment be easy to enter among the kernel.

Implementation of the present invention is:

(1) pine nut that will roughly select earlier soaked in 0.5～1% soda bath 1～2 hour, and taking out clean is neutral to pH value, takes advantage of wet lapping again, makes the shell attenuation, clean again,

(2) will put into 0.3～0.5% amylase solution through the pine nut that step (1) is handled, pressurization 1.5～2Kg/cm ², temperature is 35～38 ℃, soaks 8～12 hours.

(3) will be baked to dried through the pine nut after above step (2) processing.

Below, provide several embodiments of the invention, so that its concrete processing step to be described in further detail.

Embodiment 1: the preparation of spiced pine nut

(1) roughly selects: pine nut hollow, flat, little particle and sand grains, impurity are discarded;

(2) thin skin: the pine nut that will steep is taken advantage of wet being added in the ball mill, adds sand simultaneously and grinds, and is milled to the pine nut shell and keeps 2/3, takes out and cleans;

(3) opening: the pine nut after thin skin is handled is put into 0.5% amylase solution, pressurization 1.5Kg/cm ², under 38 ℃, continue 11 hours, until 90% with upper shed;

(4) seasoning: add the 0.5Kg five-spice powder in every 1000Kg pine nut, 0.8Kg refined salt and 1Kg sugar decocted 1 hour, took out;

(5) oven dry: put into the moisture oven dry of dryer with pine nut;

(6) selected: screening discards the little and broken pine nut of grain;

(7) glazing: will put into polishing machine through the pine nut that above-mentioned operation is handled, with edible silicone oil glazing;

(8) packing: the finished product pine nut is put into the packaging bag encapsulation.

Embodiment 2: the preparation of rose pine nut

(1) roughly selects: same with embodiment 1;

(2) thin skin: soaked pine nut 2 hours with 0.5% soda bath, it is neutral taking out and being neutralized to pH value with refining watery hydrochloric acid, takes advantage of wetly together to add grinding in ball grinder with sand, is milled to the pine nut shell and still keeps and ended in 1/2 o'clock, and taking-up is clean;

(3) happy; The pine nut of doing the thin skin processing is put into 0.3% amylase solution, and temperature remains in 35 ℃, and pressure is 2Kg/cm ², soaked 8 hours, to 90% with till the upper shed;

(4) seasoning: every 1000Kg pine nut sugaring 2Kg decocted 1.5 hours, took out oven dry, even again sprinkling oil peppermint essence 0.3Kg;

Following selected, glazing is identical with embodiment 1 with all operations of packing.

Embodiment 3: the preparation of mint flavored pine nut

(1) roughly selects: same with embodiment 1;

(2) thin skin: soaked pine nut 1.5 hours with 0.7% soda bath, take out that to clean to pH value with clear water be neutral, take advantage of and wetly together put into grinding in ball grinder, be milled to the pine nut shell and keep and ended in 2/3 o'clock, take out and clean with sand;

(3) happy: will make pine nut that thin skin handles and be soaked in 0.4% the amylase solution, temperature remains on 37 ℃, pressurization 1.5Kg/cm ², the time is 10 hours, until 90% with upper shed till;

(4) seasoning: every 1000Kg pine nut sugaring 2Kg boiled 2 hours, took out oven dry, evenly sprayed the smart 0.3Kg of oily minty note again;

Following selected, glazing and packaging process be identical with embodiment 1 all.

The technical scheme that the present invention proposes can make most pine nut shell within a short period of time effectively, handles by thin skin and happy two procedures and splits, and therefore can make things convenient for the elderly and child edible along the breach strip off with hand; Because the pine nut shell splits, therefore do to be easy to make various fragrance to enter in the pine nut kernel when seasoning is handled,, make it have more local flavor even the fragrance of volatile spices also can enter by the mode of spraying, and wherein be difficult for stockpiling moisture, can significantly reduce mildew and rot rate.

Claims (2)

1, a kind of method that makes opening pine nuts is characterized in that:

(1) pine nut that will roughly select earlier soaked in 0.5～1% soda bath 1～2 hour, and taking out clean is neutral to pH value, takes advantage of wet lapping again, makes the shell attenuation, clean again,

(2) will put into 0.3～0.5% amylase solution through the pine nut that step (1) is handled, pressurization 1.5～2Kg/cm ², temperature is 35～38 ℃, soaks 8～12 hours.

(3) will be baked to dried through the pine nut after above step (2) processing.

2, according to the described method that makes opening pine nuts of claim 1, it is characterized in that grinding the pine nut shell is to add sand to carry out in ball mill, is milled to incrustation and keeps till 2/3～1/2.