CN102793223A - Processing method of mustard cashews - Google Patents
Processing method of mustard cashews Download PDFInfo
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- CN102793223A CN102793223A CN2012103265344A CN201210326534A CN102793223A CN 102793223 A CN102793223 A CN 102793223A CN 2012103265344 A CN2012103265344 A CN 2012103265344A CN 201210326534 A CN201210326534 A CN 201210326534A CN 102793223 A CN102793223 A CN 102793223A
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- mustard
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- cashew
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- oil
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Abstract
A cashew consists of abundant nutrition ingredients, and is a good natural healthcare fruit; mustard is very specific in taste, and has multiple healthcare effects; at present, a product in the market is not processed by the cashew and the mustard through a frying method, and nutrition and taste are reasonably matched. The invention discloses a processing method of mustard cashews, belongs to the field of food processing, aims at combining the mustard and the cashews, and provides a fashion, nutritive and healthcare processing method of food, so that assortment of the food can be increased, and lives of people can be enriched. The processing method is characterized by comprising the following steps: according to taste requirements, selecting raw materials at corresponding varieties or levels, soaking cashew kernels by salt solution with the concentration of 20-30% for not lower than 10 minutes, fishing and filtering moisture; frying the cashew kernels to be golden over a small fire by edible vegetable oil, putting into an oil remover to remove the oil, and uniformly coating mustard powder after oil removal.
Description
Technical field
The invention belongs to food processing field, particularly relate to the processing method of cashew nut and mustard.
Background technology
Along with improving constantly of living standards of the people, the diet of green health has become broad masses of the people's generally pursuit.Cashew nut contains abundant unsaturated fatty acid ester, the protection cardiovascular and cerebrovascular is arranged, relaxes bowel, moistening skin beautifying, the effect that delays senility, improve body resistance against diseases.Mustard is a kind of powdered seasonings that the mature seed of leaf mustard is milled into, and the fragrance ejection is arranged after mustard meal is wetting, has the intense stimulus property pungent of tearing property, and the sense of taste, sense of smell are all had spread effect, and taste is very unique; Mustard has very strong function of detoxification, can separate the poison of fish crab; Mustard also has certain effect to reducing blood stickiness, treatment asthma, prevention decayed tooth, beautifying face and moistering lotion etc.At present, find as yet on the market to have through fried method processing cashew nut and mustard nutrition, the reasonably combined product of taste.
Summary of the invention
The objective of the invention is to combine mustard and cashew nut, a kind of processing method of mustard cashew nut is provided,, enrich the people's life to increase the designs and varieties of food through fried method processing.
The processing method of a kind of mustard cashew nut of the present invention, its raw material constitutes: cashew nut kernel, mustard meal, salt, edible vegetable oil.
Its step of processing method of the present invention is following:
According to the taste requirement, select the raw material of corresponding kind or grade, the saline solution immersion of cashew nut kernel with 20～30% concentration was not less than 10 minutes, pick up filter solid carbon dioxide part then; With edible vegetable oil that the little fire of cashew nut kernel is fried extremely golden yellow, put into the oil removal machine oil removing again, remove oil and evenly wrapped mustard meal again.
The specific embodiment
(1) material choice.According to the taste requirement, select the raw material of corresponding kind or grade, require the equal National standard of raw material each item index;
(2) cashew nut kernel preliminary treatment.The saline solution immersion of cashew nut kernel with 20～30% concentration was not less than 10 minutes, and it is subsequent use to pick up filter solid carbon dioxide part then;
(3) fried.Food plant rusting heat, become golden yellow with the slow fried cashew nut kernel of little fire to appearance color, to constantly stir when fried, make it maturity and color and luster uniformity;
(4) oil removing.After taking the dish out of the pot, fried end promptly put into the filter centrifugal centrifugal treating 3～5 minutes;
(5) wrap up in powder.Cashew nut after the oil removing is poured in the Powder binding machine, added mustard meal and start Powder binding machine, be coated with mustard meal fully to the cashew nut surface.Require the cashew nut surface not moistening, adhesion between particle, the mustard meal coating is evenly.The addition of mustard meal is about 5% of a cashew nut kernel weight, and the surperficial adhesion condition of cashew nut kernel is confirmed concrete ratio requires and wrap up in powder according to taste after;
(6) packing.Packing can detect and weigh after the hot gas of waiting to leave also cools off fully.
Claims (2)
1. the processing method of a mustard cashew nut, it is characterized in that: utilizing fried method is primary raw material with cashew nut and mustard, is processed into the cashew nut kernel of mustard local flavor.
2. the processing method of a kind of mustard cashew nut according to claim 1 is characterized in that fried cashew nut kernel after ripe will use the filter centrifugal oil removing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103265344A CN102793223A (en) | 2012-09-06 | 2012-09-06 | Processing method of mustard cashews |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103265344A CN102793223A (en) | 2012-09-06 | 2012-09-06 | Processing method of mustard cashews |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102793223A true CN102793223A (en) | 2012-11-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103265344A Pending CN102793223A (en) | 2012-09-06 | 2012-09-06 | Processing method of mustard cashews |
Country Status (1)
| Country | Link |
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| CN (1) | CN102793223A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1833541A (en) * | 2006-04-21 | 2006-09-20 | 刘铁 | Hot pepper food and its prodn. method |
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2012
- 2012-09-06 CN CN2012103265344A patent/CN102793223A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1833541A (en) * | 2006-04-21 | 2006-09-20 | 刘铁 | Hot pepper food and its prodn. method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121128 |