CN104207230A - Production method for almond can - Google Patents
Production method for almond can Download PDFInfo
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- CN104207230A CN104207230A CN201410420605.6A CN201410420605A CN104207230A CN 104207230 A CN104207230 A CN 104207230A CN 201410420605 A CN201410420605 A CN 201410420605A CN 104207230 A CN104207230 A CN 104207230A
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- Prior art keywords
- almond
- oil
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- water
- sugar
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- 235000020224 almond Nutrition 0.000 title claims abstract description 104
- 235000011437 Amygdalus communis Nutrition 0.000 title claims abstract description 103
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 241000220304 Prunus dulcis Species 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 244000144725 Amygdalus communis Species 0.000 claims description 101
- 239000003921 oil Substances 0.000 claims description 25
- 235000019198 oils Nutrition 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 20
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 230000000694 effects Effects 0.000 claims description 12
- 239000002932 luster Substances 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 235000010388 propyl gallate Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000007689 inspection Methods 0.000 claims description 6
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 4
- 235000019606 astringent taste Nutrition 0.000 claims description 4
- 239000010949 copper Substances 0.000 claims description 4
- 229910052802 copper Inorganic materials 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 239000013505 freshwater Substances 0.000 claims description 4
- 239000011812 mixed powder Substances 0.000 claims description 4
- 239000004540 pour-on Substances 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 210000002268 wool Anatomy 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 210000004072 lung Anatomy 0.000 abstract description 6
- 206010011224 Cough Diseases 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 208000000059 Dyspnea Diseases 0.000 abstract 1
- 206010013975 Dyspnoeas Diseases 0.000 abstract 1
- 208000006673 asthma Diseases 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 210000000748 cardiovascular system Anatomy 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 230000003116 impacting effect Effects 0.000 abstract 1
- 230000003020 moisturizing effect Effects 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Proteins 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000001944 prunus armeniaca kernel oil Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention discloses a production method for almond cans, and belongs to the field of food processing. The production method is characterized in that the method comprises processing steps of material selecting, screening, boiling in water, quick cooling, throwing off water, frying in oil, throwing off oil, cooling, bark impacting, selecting, dipping in oil, mixing with sugar, sorting, canning, sealing, checking and warehousing. The production method has advantages that: the product produced according to the method is amber, sweet and sour, delicious, crisp and pleasant, and has fragrant and crisp flavor of almonds. The product is conducive to the prevention and treatment of diseases of cardiovascular system, has efficacy of promoting fluid production to quench thirst and moisturizing lung to relieve asthma, and is usually used in the care and treatment of patients with lung dryness and dyspnea cough. The product is convenient to eat, and is suitable for all ages.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of almond can.
Background technology
Almond fruit is long on short distance, has immature outward appearance.When fruit maturation, green shell can split, and manifests the kernel wrapped in coarse shell, and kernel is for yellow and have a lot of duck eye, and shell is hard wooden.Almond fruit is flattened egg-shape, one end circle, and other end point, is covered with the thin skin of brown.Kernel contains the protein of 20%, not starch-containing, and after grinding, pressurizeing, the grease of squeezing out is approximately the half of weight own, and apricot kernel oil is faint yellow, although do not have fragrance, has effect of softening skin.
The effect of almond: almond is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron, people are called anticancer fruit.Almond contains abundant fat oil, and have the effect reducing cholesterol, therefore, almond has good effect to preventing and treating disease of cardiovascular system; Meanwhile, due to containing abundant carrotene, oxidation resistant effect can be played, there is the effect of pre-preventing tumor; The people that cholesterol is slightly high, can replace the low nutrition food in its meals with almond, reach and reduce blood cholesterol levels and keep the object of health of heart, almond also have promote the production of body fluid to quench thirst, effect of moistening lung Dingchuan, be usually used in the dryness of the lung and breath with cough the health care of patient and treatment.
The shell of almond is comparatively hard, edible inconvenient, for being processed into the comprehensive utilization that almond can realize almond raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is to solve almond and eat inconvenient problem, a kind of preparation method of almond can is provided.
The present invention solves the technical scheme that its technical problem takes:
A kind of preparation method of almond can, it is characterized in that: adopt select materials, screen, poach, speed are cold, water dumping, fried, get rid of oil, cool cold, hit skin, select, dip in oil, mix sugar, sorting, tinning, sealing, inspection, warehouse-in processing process, concrete operation step is:
A, to select materials: select good colour, almond of the same size, reject wherein go rotten, variable color and the bad product of damaging by worms;
B, screening: remove broken benevolence, onal and impurity by vibratory sieve;
C, poach: the almond screened is placed in double-deck steam copper, water blancing 8-10 minute;
D, speed are cold: pulled out by well-done for water almond, put into flowing fresh water container immediately, by cold water flush, almond are cooled rapidly, rinsing removing astringent taste;
E, water dumping: cooled almond is loaded on cloth bag, in centrifuge, dries 4-5 minute, make the water content control of almond 12%;
F, fried: frying oil formula is: rapeseed oil double centner, n-propyl gallate 30 grams, citric acid 25 grams, alcohol 5 grams; First n-propyl gallate, citric acid are put into container, after adding alcohol stirring and dissolving, then pour in rapeseed oil mix rear for subsequent use; Time fried, loaded in fried basket by almond, be placed in and carry out fried in fried groove, Oil-temperature control is at 160-180 DEG C, and deep-fat frying time is 6-8 minute, and almond is evenly deep-fried, and color and luster is that light brown is advisable;
G, get rid of oil: until almond fried good after, rapidly almond is poured in the centrifuge of lining cloth, carries out getting rid of oily 2-3 minute while hot;
H, cool cold: to pour on sieve by getting rid of the almond after oil, be placed in and dry the cooling of frame up-draught, in case latent heat continuation effect, the color and luster of almond is deepened;
I, hit skin: clashed into back and forth in hitting Pi Jishang by cooled almond, almond fur clothing is come off, collision time is 3 minutes;
J, to select: outshot wool, fiber crops, nucleocapsid impurity, the burnt burnt and almond of failing;
K, dip in oil: put into by the almond after selecting and mix sugared machine, machine and add a small amount of peanut oil, the attached oil of almond is too much unsuitable, is as the criterion can stick Icing Sugar;
L, mix sugar: 10 kilograms, almond, white granulated sugar 2 kilograms, 24 grams, salt powder, clean Icing Sugar mixes with salt powder; Then be sprinkled on almond by sugared salt mixed powder, spice is even, is finally removed by the unnecessary sugared salt dressing sieve do not adhered to sieve;
M, sorting: separate tinning by color and luster and sheet shape size;
N, tinning, sealing: tank and lid must prerinse, disinfect, by a certain amount of almond tank filling, in the sealing of 85 kPas of condition lower pumpings, put in storage after inspection, sell;
White granulated sugar in described step L need dry levigate sieving, and salt powder need be dried levigate 80 orders and be sieved.
Beneficial effect: product of the present invention is amber, sweet and sour taste, and crisp-fried is pleasant, there is the local flavor of almond delicious and crisp, this product is conducive to preventing and treating disease of cardiovascular system, also have promote the production of body fluid to quench thirst, effect of moistening lung Dingchuan, be usually used in the dryness of the lung and breath with cough the health care of patient and treatment.Instant, all-ages.
Detailed description of the invention
Embodiment 1
:
A preparation method for almond can, concrete operation step is:
A, to select materials: select good colour, almond of the same size, reject wherein go rotten, variable color and the bad product of damaging by worms;
B, screening: remove broken benevolence, onal and impurity by vibratory sieve;
C, poach: the almond screened is placed in double-deck steam copper, water blancing 12 minutes;
D, speed are cold: pulled out by well-done for water almond, put into flowing fresh water container immediately, by cold water flush, almond are cooled rapidly, rinsing removing astringent taste;
E, water dumping: cooled almond is loaded on cloth bag, in centrifuge, dries 4-5 minute, make the water content control of almond 8%;
F, fried: frying oil formula is: rapeseed oil double centner, n-propyl gallate 25 grams, citric acid 25 grams, alcohol 10 grams; First n-propyl gallate, citric acid are put into container, after adding alcohol stirring and dissolving, then pour in rapeseed oil mix rear for subsequent use; Time fried, loaded in fried basket by almond, be placed in and carry out fried in fried groove, Oil-temperature control is at 160-180 DEG C, and deep-fat frying time is 6-8 minute, and almond is evenly deep-fried, and color and luster is that light brown is advisable;
G, get rid of oil: until almond fried good after, rapidly almond is poured in the centrifuge of lining cloth, carries out getting rid of oily 2-3 minute while hot;
H, cool cold: to pour on sieve by getting rid of the almond after oil, be placed in and dry the cooling of frame up-draught, in case latent heat continuation effect, the color and luster of almond is deepened;
I, hit skin: clashed into back and forth in hitting Pi Jishang by cooled almond, almond fur clothing is come off, collision time is 3 minutes;
J, to select: outshot wool, fiber crops, nucleocapsid impurity, the burnt burnt and almond of failing;
K, dip in oil: put into by the almond after selecting and mix sugared machine, machine and add a small amount of honey and sesame oil, the attached oil of almond is too much unsuitable, is as the criterion can stick Icing Sugar;
L, mix sugar: 10 kilograms, almond, white granulated sugar 2 kilograms, 30 grams, salt powder, clean Icing Sugar mixes with salt powder; Then be sprinkled on almond by sugared salt mixed powder, spice is even, is finally removed by the unnecessary sugared salt dressing sieve do not adhered to sieve;
M, sorting: separate tinning by color and luster and sheet shape size;
N, tinning, sealing: tank and lid must prerinse, disinfect, by a certain amount of almond tank filling, in the sealing of 85 kPas of condition lower pumpings, put in storage after inspection, sell;
White granulated sugar in described step L need dry levigate sieving, and salt powder need be dried levigate 80 orders and be sieved.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A preparation method for almond can, concrete operation step is:
A, to select materials: select good colour, almond of the same size, reject wherein go rotten, variable color and the bad product of damaging by worms;
B, screening: remove broken benevolence, onal and impurity by vibratory sieve;
C, poach: the almond screened is placed in double-deck steam copper, water blancing 8-10 minute;
D, speed are cold: pulled out by well-done for water almond, put into flowing fresh water container immediately, by cold water flush, almond are cooled rapidly, rinsing removing astringent taste;
E, water dumping: cooled almond is loaded on cloth bag, in centrifuge, dries 4-5 minute, make the water content control of almond 12%;
F, fried: frying oil formula is: rapeseed oil double centner, n-propyl gallate 30 grams, citric acid 25 grams, alcohol 5 grams; First n-propyl gallate, citric acid are put into container, after adding alcohol stirring and dissolving, then pour in rapeseed oil mix rear for subsequent use; Time fried, loaded in fried basket by almond, be placed in and carry out fried in fried groove, Oil-temperature control is at 160-180 DEG C, and deep-fat frying time is 6-8 minute, and almond is evenly deep-fried, and color and luster is that light brown is advisable;
G, get rid of oil: until almond fried good after, rapidly almond is poured in the centrifuge of lining cloth, carries out getting rid of oily 2-3 minute while hot;
H, cool cold: to pour on sieve by getting rid of the almond after oil, be placed in and dry the cooling of frame up-draught, in case latent heat continuation effect, the color and luster of almond is deepened;
I, hit skin: clashed into back and forth in hitting Pi Jishang by cooled almond, almond fur clothing is come off, collision time is 3 minutes;
J, to select: outshot wool, fiber crops, nucleocapsid impurity, the burnt burnt and almond of failing;
K, dip in oil: put into by the almond after selecting and mix sugared machine, machine and add a small amount of peanut oil, the attached oil of almond is too much unsuitable, is as the criterion can stick Icing Sugar;
L, mix sugar: 10 kilograms, almond, white granulated sugar 1 kilogram, 24 grams, salt powder, a little zanthoxylum powder and cumin powder, clean Icing Sugar mixes with salt powder; Then be sprinkled on almond by sugared salt mixed powder, spice is even, is finally removed by the unnecessary sugared salt dressing sieve do not adhered to sieve;
M, sorting: separate tinning by color and luster and sheet shape size;
N, tinning, sealing: tank and lid must prerinse, disinfect, by a certain amount of almond tank filling, in the sealing of 85 kPas of condition lower pumpings, put in storage after inspection, sell;
White granulated sugar in described step L need dry levigate sieving, and salt powder need be dried levigate 80 orders and be sieved.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (2)
1. the preparation method of an almond can, it is characterized in that: adopt select materials, screen, poach, speed are cold, water dumping, fried, get rid of oil, cool cold, hit skin, select, dip in oil, mix sugar, sorting, tinning, sealing, inspection, warehouse-in processing process, concrete operation step is:
A, to select materials: select good colour, almond of the same size, reject wherein go rotten, variable color and the bad product of damaging by worms;
B, screening: remove broken benevolence, onal and impurity by vibratory sieve;
C, poach: the almond screened is placed in double-deck steam copper, water blancing 8-10 minute;
D, speed are cold: pulled out by well-done for water almond, put into flowing fresh water container immediately, by cold water flush, almond are cooled rapidly, rinsing removing astringent taste;
E, water dumping: cooled almond is loaded on cloth bag, in centrifuge, dries 4-5 minute, make the water content control of almond 12%;
F, fried: frying oil formula is: rapeseed oil double centner, n-propyl gallate 30 grams, citric acid 25 grams, alcohol 5 grams; First n-propyl gallate, citric acid are put into container, after adding alcohol stirring and dissolving, then pour in rapeseed oil mix rear for subsequent use; Time fried, loaded in fried basket by almond, be placed in and carry out fried in fried groove, Oil-temperature control is at 160-180 DEG C, and deep-fat frying time is 6-8 minute, and almond is evenly deep-fried, and color and luster is that light brown is advisable;
G, get rid of oil: until almond fried good after, rapidly almond is poured in the centrifuge of lining cloth, carries out getting rid of oily 2-3 minute while hot;
H, cool cold: to pour on sieve by getting rid of the almond after oil, be placed in and dry the cooling of frame up-draught, in case latent heat continuation effect, the color and luster of almond is deepened;
I, hit skin: clashed into back and forth in hitting Pi Jishang by cooled almond, almond fur clothing is come off, collision time is 3 minutes;
J, to select: outshot wool, fiber crops, nucleocapsid impurity, the burnt burnt and almond of failing;
K, dip in oil: put into by the almond after selecting and mix sugared machine, machine and add a small amount of peanut oil, the attached oil of almond is too much unsuitable, is as the criterion can stick Icing Sugar;
L, mix sugar: 10 kilograms, almond, white granulated sugar 2 kilograms, 24 grams, salt powder, clean Icing Sugar mixes with salt powder; Then be sprinkled on almond by sugared salt mixed powder, spice is even, is finally removed by the unnecessary sugared salt dressing sieve do not adhered to sieve;
M, sorting: separate tinning by color and luster and sheet shape size;
N, tinning, sealing: tank and lid must prerinse, disinfect, by a certain amount of almond tank filling, in the sealing of 85 kPas of condition lower pumpings, put in storage after inspection, sell.
2. almond can according to claim 1, is characterized in that: the white granulated sugar in described step L need dry levigate sieving, and salt powder need be dried levigate 80 orders and be sieved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420605.6A CN104207230A (en) | 2014-08-25 | 2014-08-25 | Production method for almond can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420605.6A CN104207230A (en) | 2014-08-25 | 2014-08-25 | Production method for almond can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207230A true CN104207230A (en) | 2014-12-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410420605.6A Pending CN104207230A (en) | 2014-08-25 | 2014-08-25 | Production method for almond can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207230A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036722A (en) * | 2016-06-24 | 2016-10-26 | 浙江长兴古银杏食品科技有限公司 | Manufacturing system of canned almonds |
| CN106072335A (en) * | 2016-06-24 | 2016-11-09 | 浙江长兴古银杏食品科技有限公司 | A kind of Semen Armeniacae Amarum can process system and technique |
-
2014
- 2014-08-25 CN CN201410420605.6A patent/CN104207230A/en active Pending
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| Title |
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| 严泽湘，等: "《野菜野果食品加工技术与工艺配方》", 31 January 2004 * |
| 魏庆云: "干装咸杏仁罐头生产技术", 《食品与机械》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036722A (en) * | 2016-06-24 | 2016-10-26 | 浙江长兴古银杏食品科技有限公司 | Manufacturing system of canned almonds |
| CN106072335A (en) * | 2016-06-24 | 2016-11-09 | 浙江长兴古银杏食品科技有限公司 | A kind of Semen Armeniacae Amarum can process system and technique |
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Application publication date: 20141217 |