CN105661444A - Food processing method mainly for cashew nuts - Google Patents
Food processing method mainly for cashew nuts Download PDFInfo
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- CN105661444A CN105661444A CN201610061430.3A CN201610061430A CN105661444A CN 105661444 A CN105661444 A CN 105661444A CN 201610061430 A CN201610061430 A CN 201610061430A CN 105661444 A CN105661444 A CN 105661444A
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- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 235000013305 food Nutrition 0.000 title abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
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- 230000000694 effects Effects 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 39
- 235000012773 waffles Nutrition 0.000 claims description 19
- 235000013312 flour Nutrition 0.000 claims description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 11
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- 150000001875 compounds Chemical class 0.000 claims description 10
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- 210000000969 egg white Anatomy 0.000 claims description 10
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- 238000002156 mixing Methods 0.000 claims description 6
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- 240000000171 Crataegus monogyna Species 0.000 claims description 4
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- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 235000021446 Apple puree Nutrition 0.000 claims 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 claims description 3
- 241000167854 Bourreria succulenta Species 0.000 claims description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 3
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 3
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 230000001133 acceleration Effects 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 235000019693 cherries Nutrition 0.000 claims description 3
- 210000000078 claw Anatomy 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
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- 238000001816 cooling Methods 0.000 claims description 3
- 238000002788 crimping Methods 0.000 claims description 3
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 3
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 3
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 3
- 239000004519 grease Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 150000002596 lactones Chemical class 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
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- 238000007493 shaping process Methods 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 3
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 3
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- 229940095064 tartrate Drugs 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract 2
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 235000021067 refined food Nutrition 0.000 abstract 1
- 238000009736 wetting Methods 0.000 abstract 1
- 235000019219 chocolate Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
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- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229960004232 linoleic acid Drugs 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
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- 150000004670 unsaturated fatty acids Chemical group 0.000 description 1
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Classifications
-
- 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
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention provides a food processing method mainly for cashew nuts. According to the method, the taste is rich, the technological standard is controllable and produced food is green and healthy. The food processing method comprises the following steps: (1), cashew nuts with shells are steamed and dried sequentially, the shells are removed, then baking, wetting and coat removal are performed, and cashew kernels are obtained; (2), wrappers are prepared; (3), the cashew kernels are wrapped with the wrappers; (4), jam is injected; (5), the wrappers are closed and rounded; (6), vacuum frying is performed; (7), centrifugal oil removal is performed; (8), wafer casings are prepared; (9), icing sugar is applied; (10), high-temperature sterilization and vacuum packaging are performed, and finished products are prepared. The food processing method has the benefits as follows: processed food has rich tastes, balanced nutrition and a health-care function; auxiliary material processing costs and costs of the raw materials are lower, the method is safe and free of side effects, and the additional value of the products is high; the processing method is high in automation degree and facilitates large-scale production; processing procedures are compact and reasonable and consume less time, and the processing efficiency is high.
Description
Technical field
The present invention relates to food processing field, specifically refer to that a kind of take cashew nut as the food-processing method of core.
Background technology
Cashew nut nutrition is very abundant, fatty up to 47%, protein 21.2%, carbohydrate 22.3%, still containing multivitamin and the mineral substance such as A, B1, B2, particularly manganese wherein, chromium, magnesium, selenium and other trace elements, there is effect that is anti-oxidant, anti-aging, antitumor and cardiovascular disease resistant. And contained fat mostly is unsaturated fatty acids, wherein oleic acid accounts for the 67.4% of total fatty acids, and linolic acid accounts for 19.8%, is the good fruit of dietotherapy of hyperlipidemia, patients with coronary heart disease.
Existing cashew nut working method normally frying, eats and too much easily gets angry, and added value is low, existing market also has the compounded food being wrapped in by cashew nuts in chocolate shell, but owing to chocolate heat is too high, it is easy to cause fat, and be unwell to all groups.
Summary of the invention
The present invention is directed to the problems referred to above that prior art exists, it is provided that a kind of mouthfeel levels are rich, technological standards are controlled, Product Green is healthy take cashew nut as the food-processing method of core.
The goal of the invention of the present invention is realized by following scheme:.
Take cashew nut as the food-processing method of core, comprise the following steps: (1) removes described shell after the cashew nut raw material of band shell carries out boiling and drying successively, then carry out toasting, adding wet and undress, obtain cashew nuts, obtain cashew nuts; (2) musculus cutaneus is made; (3) wrapping up cashew nuts, be placed on musculus cutaneus by cashew nuts, the open containers shape that musculus cutaneus crimping closes up and formed and have a cavity volume and an opening, cashew nuts volume is less than musculus cutaneus inner volume volume; (4) inject jam, inject jam from musculus cutaneus aperture position, the gap that jam is full of between musculus cutaneus cavity volume inwall and cashew nuts; (5) circle is thrown in sealing, throws circle by sending into throwing circle machine after musculus cutaneus closure of openings; (6) vacuum frying, when oil temperature 100～105 DEG C, vacuum tightness 0.05～0.08MPa, sends the material after throwing circle into fried 5～10min in encloses container; (7) centrifugation de-oiling, by de-for the centrifugal rotation 2～3min of material after fried except grease when vacuum tightness 0.05～0.08MPa; (8) make waffle crust, in mould, put into the pasty state prestige raw material comprising egg white and flour, then the material after de-oiling is suspended in pasty state prestige raw material, cure formation waffle crust; (9) adhering to frosting, by predetermined pattern coating frosting on waffle crust, cooling curing is shaping;(10) sterilising packaging, through the obtained finished product of high-temperature sterilization final vacuum packaging. Step and the prior art of preparing cashew nuts are substantially identical, do not repeat at this.
Further, musculus cutaneus comprises following weight proportion: Strong flour 55～60%, dendrobium officinale powder 5～8%, white sugar 3～5%, compound baking powder 0.3～0.5%, surplus is pure water.
Further, musculus cutaneus making step comprises: Herba Dendrobii bar cutting shoots is cleaned by (2-1), drain moisture bake drying, send into vibration type ultramicro disintegrator, the effects such as the high acceleration that material is subject to friction media in mill tube clashes into, learns from each other by exchanging views, extrudes, cutting, pulverize into particle diameter 500～800 object powder; (2-2) Strong flour, dendrobium officinale powder, sugar, compound baking powder and pure water are sent in vacuum dough mixing machine in proportion, by rotating to rotate with agitating auger oar with face cylinder, material short mix is evenly formed dough, single time and face gross weight 90～100kg, Mixing time 5～8min; (2-3) dough is pressed into thin slice, sheet level input in face is had on the platform in recessed district, some location, by cutting into rounded face blade unit with the tubulose cutting knife of recessed district, location opening centering, locating recessed district is semisphere, and recessed district, each location is the arrangement of array equi-spaced apart.
Further, compound baking powder comprises following weight proportion: sodium carbonate 20～22%, grape acid lactone 22～25%, Sodium Acid Pyrophosphate 12～15%, calcium carbonate 8～10%, Yelkin TTS 2～3%, tartrate 3～5%, surplus is starch.
Further, rotate, after capturing the edge lifting of rounded face blade unit by elastic card claw after cashew nuts being put into rounded face blade unit correspondingly, the opening forming screw-pinch thus complete parcel cashew nuts step.
Further, injecting jam by being furnished with the nozzle of volume pump thus complete injection jam step, nozzle is the arrangement of array equi-spaced apart, and nozzle is provided with automatic hoisting mechanism.
Further, waffle crust comprises following weight proportion: Semen Maydis powder 15～20%, peanut butter 3～5%, milk 5～8%, edible Gelatinum oxhide 1～3%, edible oil 4～6%, egg white 5～7%, white sugar 3～5%, sodium bicarbonate 0.5～1%, surplus is flour.
Further, the forming method of waffle crust comprises step: flour is first watered and evenly stirs into pasty state by (8-1); (8-2) add Semen Maydis powder, peanut butter, milk, edible Gelatinum oxhide, edible oil, egg white, white sugar and sodium bicarbonate more according to the above ratio, continue automatically to stir evenly standing 10～15min; (8-3) material is sent into add in mould hot baked formed waffle crust, cure time 15～20min.
Further, frosting comprises following weight proportion: sweet potato powder 20～25%, soyflour 8～10%, oatmeal 3～5%, hawthorn powder 3～5%, Flos Chrysanthemi powder 1～3%, maltodextrin 6～8%, surplus is pure water.
Further, jam comprises following weight proportion: strawberry mud 25～28%, cherry mud 12～15%, apple puree 18～20%, rock sugar 6～8%, honey 6～8%, Sodium Pyrosulfite 0.05～0.1%, citric acid 0.1～0.12%, xitix 0.05～0.08%, disodium ethylene diamine tetraacetate 1～1.5%, Sodium hexametaphosphate 99 2～3%, surplus is pure water.
The useful effect of the present invention is: the food mouthfeel levels are rich processed, balanced in nutrition, and with health role; Each auxiliary material working method and raw materials cost are lower, and safety has no side effect, added value of product height;Working method level of automation height, is convenient to scale of mass production; Manufacturing procedure compact and reasonable, consuming time short, working (machining) efficiency height.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1
The present invention's take cashew nut as the food-processing method of core, comprises the following steps: (1) the cashew nut raw material of band shell is carried out successively boiling and dry after, remove described shell, then carry out toasting, adding wet and undress, obtain cashew nuts; (2) musculus cutaneus is made; (3) wrapping up cashew nuts, be placed on musculus cutaneus by cashew nuts, the open containers shape that musculus cutaneus crimping closes up and formed and have a cavity volume and an opening, cashew nuts volume is less than musculus cutaneus inner volume volume; (4) inject jam, inject jam from musculus cutaneus aperture position, the gap that jam is full of between musculus cutaneus cavity volume inwall and cashew nuts; (5) circle is thrown in sealing, throws circle by sending into throwing circle machine after musculus cutaneus closure of openings; (6) vacuum frying, when oil temperature 100 DEG C, vacuum tightness 0.05MPa, sends the material after throwing circle into fried 5～10min in encloses container; (7) centrifugation de-oiling, by de-for the material centrifugal rotation 2min after fried except grease when vacuum tightness 0.08MPa; (8) make waffle crust, in mould, put into the pasty state prestige raw material comprising egg white and flour, then the material after de-oiling is suspended in pasty state prestige raw material, cure formation waffle crust; (9) adhering to frosting, by predetermined pattern coating frosting on waffle crust, cooling curing is shaping; (10) sterilising packaging, through the obtained finished product of high-temperature sterilization final vacuum packaging.
Musculus cutaneus comprises following weight proportion: Strong flour 55%, dendrobium officinale powder 5%, white sugar 3%, compound baking powder 0.3%, and surplus is pure water.
Musculus cutaneus making step comprises: Herba Dendrobii bar cutting shoots is cleaned by (2-1), drain moisture bake drying, sending into vibration type ultramicro disintegrator, the high acceleration that material is subject to friction media in mill tube clashes into, learns from each other by exchanging views, extrudes, cutting etc. acts on, and pulverizes into particle diameter 800 object powder; (2-2) Strong flour, dendrobium officinale powder, sugar, compound baking powder and pure water are sent in vacuum dough mixing machine in proportion, by rotating to rotate with agitating auger oar with face cylinder, material short mix is evenly formed dough, single time and face gross weight 90～100kg, Mixing time 5～8min; (2-3) dough is pressed into thin slice, sheet level input in face is had on the platform in recessed district, some location, by cutting into rounded face blade unit with the tubulose cutting knife of recessed district, location opening centering, locating recessed district is semisphere, and recessed district, each location is the arrangement of array equi-spaced apart.
Compound baking powder comprises following weight proportion: sodium carbonate 20～22%, grape acid lactone 22～25%, Sodium Acid Pyrophosphate 12～15%, calcium carbonate 8～10%, Yelkin TTS 2～3%, tartrate 3～5%, and surplus is starch.
Rotate, after capturing the edge lifting of rounded face blade unit by elastic card claw after cashew nuts is put into rounded face blade unit correspondingly, the opening forming screw-pinch thus complete parcel cashew nuts step.
Injecting jam by being furnished with the nozzle of volume pump thus complete injection jam step, nozzle is the arrangement of array equi-spaced apart, and nozzle is provided with automatic hoisting mechanism.
Waffle crust comprises following weight proportion: Semen Maydis powder 15%, peanut butter 3%, milk 5%, edible Gelatinum oxhide 1%, edible oil 4%, egg white 5%, white sugar 3%, sodium bicarbonate 0.5%, and surplus is flour.
The forming method of waffle crust comprises step: flour is first watered and evenly stirs into pasty state by (8-1); (8-2) add Semen Maydis powder, peanut butter, milk, edible Gelatinum oxhide, edible oil, egg white, white sugar and sodium bicarbonate more according to the above ratio, continue automatically to stir evenly standing 10min; (8-3) material is sent into add in mould hot baked formed waffle crust, cure time 20min.
Frosting comprises following weight proportion: sweet potato powder 20%, soyflour 8%, oatmeal 3%, hawthorn powder 3%, Flos Chrysanthemi powder 1%, maltodextrin 6%, and surplus is pure water.
Jam comprises following weight proportion: strawberry mud 25%, cherry mud 12%, apple puree 20%, rock sugar 6%, honey 6%, Sodium Pyrosulfite 0.05%, citric acid 0.1%, xitix 0.05%, disodium ethylene diamine tetraacetate 1%, Sodium hexametaphosphate 99 2%, surplus is pure water.
Embodiment 2-6
In embodiment 2-6, each step is substantially the same manner as Example 1, and fry step and de-oiling step parameter are with reference to table 1:
| Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Fried vacuum tightness | 0.65MPa | 0.08MPa | 0.06MPa | 0.07MPa | 0.05MPa |
| Frying temperature | 102℃ | 105℃ | 103℃ | 104℃ | 101℃ |
| Deep-fat frying time | 6min | 8min | 9min | 10min | 7min |
| De-oiling vacuum tightness | 0.08MPa | 0.08MPa | 0.06MPa | 0.07MPa | 0.05MPa |
Table 1
In embodiment 2-6, musculus cutaneus composition proportion is with reference to table 2:
| Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Strong flour | 55% | 57% | 58% | 59% | 60% |
| Dendrobium officinale powder | 8% | 7% | 6% | 5% | 8% |
| White sugar | 5% | 3% | 3% | 3% | 4% |
| Compound baking powder | 0.35% | 0.5% | 0.45% | 0.3% | 0.5% |
Table 2
In embodiment 2-6, waffle crust composition proportion sees the following form 3:
| Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Semen Maydis powder | 19kg | 16kg | 17kg | 18kg | 20kg |
| Peanut butter | 5kg | 3kg | 3.5kg | 4.5kg | 5kg |
| Milk | 5kg | 8kg | 7kg | 6kg | 7kg |
| Edible Gelatinum oxhide | 1kg | 3kg | 3kg | 2kg | 2kg |
| Edible oil | 4kg | 4kg | 5kg | 6kg | 6kg |
| Egg white | 5kg | 6kg | 5kg | 7kg | 7kg |
| White sugar | 3kg | 5kg | 4kg | 4kg | 3kg |
| Sodium bicarbonate | 0.5kg | 0.5kg | 1kg | 1kg | 0.8kg |
Table 3
In embodiment 2-6, frosting proportioning sees the following form 4:
| Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 | |
| Sweet potato powder | 25kg | 20kg | 21kg | 22kg | 23kg |
| Soyflour | 9kg | 8kg | 10kg | 8kg | 8kg |
| Oatmeal | 3kg | 5kg | 4kg | 5kg | 3kg |
| Hawthorn powder | 5kg | 4kg | 3kg | 4kg | 5kg |
| Flos Chrysanthemi powder | 1kg | 2kg | 3kg | 2kg | 3kg |
| Maltodextrin | 6kg | 8kg | 8kg | 7kg | 6kg |
Table 4
After testing, in embodiment 2-6 the detect parameters such as each nutritive ingredient, mouthfeel, heat, bacteria containing amount all in tolerance interval, it is possible to solve the problem to be solved in the present invention, goal of the invention according to the invention.
Although the present invention is described by reference to preferred embodiment, but, those of ordinary skill in the art it will be appreciated that the description of above-described embodiment can be not limited to, in the scope of claim book, can the various changes in the form of making and details.
Claims (10)
1. it is the food-processing method of core taking cashew nut, it is characterised in that comprise the following steps: (1) removes described shell after the cashew nut raw material of band shell carries out boiling and drying successively, then carries out toasting, adding wet and undress, obtain cashew nuts; (2) musculus cutaneus is made; (3) wrapping up cashew nuts, be placed on musculus cutaneus by cashew nuts, the open containers shape that musculus cutaneus crimping closes up and formed and have a cavity volume and an opening, cashew nuts volume is less than musculus cutaneus inner volume volume; (4) inject jam, inject jam from musculus cutaneus aperture position, the gap that jam is full of between musculus cutaneus cavity volume inwall and cashew nuts; (5) circle is thrown in sealing, throws circle by sending into throwing circle machine after musculus cutaneus closure of openings; (6) vacuum frying, when oil temperature 100～105 DEG C, vacuum tightness 0.05～0.08MPa, sends the material after throwing circle into fried 5～10min in encloses container; (7) centrifugation de-oiling, by de-for the centrifugal rotation 2～3min of material after fried except grease when vacuum tightness 0.05～0.08MPa; (8) make waffle crust, in mould, put into the pasty state prestige raw material comprising egg white and flour, then the material after de-oiling is suspended in pasty state prestige raw material, cure formation waffle crust;(9) adhering to frosting, by predetermined pattern coating frosting on waffle crust, cooling curing is shaping; (10) sterilising packaging, through the obtained finished product of high-temperature sterilization final vacuum packaging.
2. according to claim 1 take cashew nut as the food-processing method of core, it is characterized in that musculus cutaneus comprises following weight proportion: Strong flour 55～60%, dendrobium officinale powder 5～8%, white sugar 3～5%, compound baking powder 0.3～0.5%, surplus is pure water.
3. according to claim 2 take cashew nut as the food-processing method of core, it is characterized in that musculus cutaneus making step comprises: Herba Dendrobii bar cutting shoots is cleaned by (2-1), drain moisture bake drying, send into vibration type ultramicro disintegrator, the effects such as the high acceleration that material is subject to friction media in mill tube clashes into, learns from each other by exchanging views, extrudes, cutting, pulverize into particle diameter 500～800 object powder; (2-2) Strong flour, dendrobium officinale powder, sugar, compound baking powder and pure water are sent in vacuum dough mixing machine in proportion, by rotating to rotate with agitating auger oar with face cylinder, material short mix is evenly formed dough, single time and face gross weight 90～100kg, Mixing time 5～8min; (2-3) dough is pressed into thin slice, sheet level input in face is had on the platform in recessed district, some location, by cutting into rounded face blade unit with the tubulose cutting knife of recessed district, location opening centering, locating recessed district is semisphere, and recessed district, each location is the arrangement of array equi-spaced apart.
4. according to claim 2 take cashew nut as the food-processing method of core, it is characterized in that compound baking powder comprises following weight proportion: sodium carbonate 20～22%, grape acid lactone 22～25%, Sodium Acid Pyrophosphate 12～15%, calcium carbonate 8～10%, Yelkin TTS 2～3%, tartrate 3～5%, surplus is starch.
5. according to claim 2 take cashew nut as the food-processing method of core, it is characterised in that: rotate, after capturing the edge lifting of rounded face blade unit by elastic card claw after cashew nuts is put into rounded face blade unit correspondingly, the opening forming screw-pinch thus complete parcel cashew nuts step.
6. according to claim 2 take cashew nut as the food-processing method of core, it is characterised in that: by being furnished with the nozzle of volume pump and inject jam thus complete to inject jam step, nozzle be that array equi-spaced apart is arranged, and nozzle is provided with automatic hoisting mechanism.
7. according to claim 1 take cashew nut as the food-processing method of core, it is characterized in that waffle crust comprises following weight proportion: Semen Maydis powder 15～20%, peanut butter 3～5%, milk 5～8%, edible Gelatinum oxhide 1～3%, edible oil 4～6%, egg white 5～7%, white sugar 3～5%, sodium bicarbonate 0.5～1%, surplus is flour.
8. according to claim 7 take cashew nut as the food-processing method of core, it is characterised in that the forming method of waffle crust comprises step: flour is first watered and evenly stirs into pasty state by (8-1); (8-2) add Semen Maydis powder, peanut butter, milk, edible Gelatinum oxhide, edible oil, egg white, white sugar and sodium bicarbonate more according to the above ratio, continue automatically to stir evenly standing 10～15min; (8-3) material is sent into add in mould hot baked formed waffle crust, cure time 15～20min.
9. according to claim 1 take cashew nut as the food-processing method of core, it is characterized in that frosting comprises following weight proportion: sweet potato powder 20～25%, soyflour 8～10%, oatmeal 3～5%, hawthorn powder 3～5%, Flos Chrysanthemi powder 1～3%, maltodextrin 6～8%, surplus is pure water.
10. according to claim 1 take cashew nut as the food-processing method of core, it is characterized in that jam comprises following weight proportion: strawberry mud 25～28%, cherry mud 12～15%, apple puree 18～20%, rock sugar 6～8%, honey 6～8%, Sodium Pyrosulfite 0.05～0.1%, citric acid 0.1～0.12%, xitix 0.05～0.08%, disodium ethylene diamine tetraacetate 1～1.5%, Sodium hexametaphosphate 99 2～3%, surplus is pure water.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106136182A (en) * | 2016-07-04 | 2016-11-23 | 佛山科学技术学院 | One i.e. salt cashew nut and preparation method thereof |
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