CN106174328A - Butter Mel nut processing technique - Google Patents
Butter Mel nut processing technique Download PDFInfo
- Publication number
- CN106174328A CN106174328A CN201610522016.8A CN201610522016A CN106174328A CN 106174328 A CN106174328 A CN 106174328A CN 201610522016 A CN201610522016 A CN 201610522016A CN 106174328 A CN106174328 A CN 106174328A
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- nut
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- clothing
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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
Abstract
The invention discloses butter Mel nut processing technique, specifically include following steps: clothing liquid is wrapped up in (1) preparation；(2) front powder, rear powder are prepared；(3) spray coating；(4) fried, slagging-off；(5) oil is blown；(6) cool down, break up；(7) butter is sprayed；(8) clothing nut finished product is wrapped up in.The present invention enriches the mouthfeel that coating butter Mel is fragrant and sweet, it is effectively increased the uniformity wrapping up in powder, improve the quality compactness of coating, it is effectively prevented coming off of coating, the product appearance of butter Mel nut, the property indices such as physics and chemistry are more stable, effectively prevent nut, Mel, the loss of the nutrients such as butter, low-temperature frying reduces the destruction of product nutrient substances, improve the nutritive value of product, the outward appearance making coating is bright, uniform color, defect rate reduces 20 30%, output increased, can well separation of synechia material, blow oil the dryest and the comfortableest in butter Mel nut surface of process advan, extend the shelf-life of product.
Description
Technical field
The invention belongs to wrap up in clothing goods fabricating technology field, be specifically related to butter Mel nut processing technique.
Background technology
The composition of Mel possibly together with various vitamin, mineral and aminoacid, is a kind of battalion in addition to glucose, fructose
Support abundant natural nourishing food, be also one of the most frequently used tonic, have nourishing, moisturize, detoxify, beauty face-whitening-nourishing, intestine moistening
Effect of relieving constipation, to old man's children cough, the treatment works well.
Butter vegetal pole horn of plenty, is the hat of milk deli.Because five, 60 jin of Yoghourts just can extract the Huang of about two jin
Oil, reflects that it is precious.For instant, herdsman is often contained in butter in vessel or cattle and sheep gastric pouch.Butter has and increases heating power, prolongs
The function that year lengthens one's life.When season in severe winter, people and animals caught cold numb with cold, day tank drink butter tea, butter wine are saved.
Nut mostly is cotyledon or the endosperm of plant seed, and nutritive value is the highest.Nut typically divides two classes: one is tree nut,
Including Semen Armeniacae Amarum, Fructus anacardii, Semen coryli heterophyllae, Semen Juglandis, Semen Pini, Semen Castaneae, Semen Ginkgo (Semen Ginkgo), Fructus Pistaciae Verae, Hawaii nut etc.；Two is seed, including
Semen arachidis hypogaeae, Semen Helianthi, Semen Cucurbitae, Semen Citrulli etc..The processing method of nut is a lot, can decoct, boils, fries, explode, have instant,
The advantage that nutrition is delicious.But traditional nut processing method taste is single, it is difficult to meet the taste demand that consumer is different, separately
Outer processing method improperly is easily caused the loss of nut nutrition element.
The market demand amount wrapping up in clothing series nut product is the biggest.But, wrap up in the production technology of clothing goods in the market
Being all to be produced by clearance-type fried mode semi-mechanization, malt sugar is to strengthen the main of its sticky limit in wrapped clothes peanuts production process
Link.There is sugar content height and wrap up in the caducous problem of clothing layer.Traditional preparation method wrapping up in clothing product is directly to be wrapped up in by raw material
Entering special wheat flour, fried or baking forms, and its smooth in appearance, color and luster is kermesinus, wraps up in clothing without obvious expanded layer.Owing to wrapping up in
Clothing layer is without expanded wheat flour, thus mouthfeel is harder.Wheat flour opaque is relatively thick, though wrapping kernel, but still has stronger
Breathability, the oxygen in air or in the packing material of product will enter coating and produce oxidation with nut, cause and wrap up in clothing product
Peroxide value exceeds standard.In prior art fried or baking time is long, energy resource consumption is bigger.And often only wrap up in the deep fried products after clothing
Using and drip the process of oil cooled drying mode, cause product wall oil content big, the shelf-life is greatly shortened, and mouthfeel is greasy.It addition,
Can produce waste residue during fried food and remain in oil cauldron, the waste residue of residual is not easy to remove, and increases labour force, and residual
Stay the waste residue meeting contaminated product in deep fryer, affect mouthfeel and the quality of fried food.Wrap up in integrated artistic each of clothing goods
In individual joint, the coating of product is caused damage in various degree by metropolis, causes yield rate low, yields poorly down.Ultimately result in city
It is poor that what field was sold wraps up in clothing product sensory, and coating is uneven, and every physical and chemical index and sanitary index are the most undesirable.Therefore, how
Research and develop the production technology of a kind of butter Mel nut, have important practical significance.
Summary of the invention
Wrap up in, present in prior art, the technical problem that clothing nut taste is single, it is an object of the invention to provide Huang
Oil Mel nut processing technique.
The technical scheme that the present invention takes is:
Butter Mel nut processing technique, specifically includes following steps:
(1) clothing liquid is wrapped up in preparation: wraps up in clothing liquid according to nut mass percent 5% preparation, wraps up in clothing liquid according to solution quality proportioning
Consist of: the water temperature of 55-65% is hot water, the xanthan gum of 2-3%, the white sugar of 25-30% and the 8-12% of 60-70 DEG C
Mel, is equipped with after being mixed with adjuvant by xanthan gum in the high shear machine of hot water being stirred uniformly, stand-by；
(2) front powder, rear powder are prepared: take white sugar and the maltodextrin of 4-6% of 8-12% according to nut mass percent
Mixing and stirring prepares front powder；Salt and the white sugar mixing and stirring of 1-3% of 1-2% is taken according to nut mass percent
Powder after preparing；
(3) spray coating: being placed into by nut in coating cylinder, the clothing liquid of wrapping up in step (1) prepared is sprayed onto heavily fortified point uniformly
Really surface, rotates 1-2min minute in coating cylinder, the front powder that step (2) is prepared is sprayed onto nut surface uniformly, is being coated with
Layer cylinder is rotated further 1-2min minute, obtains wrapping up in clothing semi-finished product；
(4) fried, slagging-off: the clothing semi-finished product of wrapping up in that step (3) prepares are put into fried 6-in the deep fryer that temperature is 120 DEG C
8min, is provided with variable-frequency vibrations deslagging device bottom deep fryer；
(5) oil is blown: using the hot blast blowing oil machine to blow the fried surface oil slick wrapping up in clothing nut off, described hot blast temperature is 40-
60 DEG C, wind speed 10-25 meter per second, hot blast cools down after blowing oil；
(6) cooling down, break up: hot blast is cooled to room temperature after blowing oil, the material after cooling is put in blender, stirs 1-
2min, breaks up material；
(7) butter is sprayed: being mixed into the butter after dissolving in the material broken up, the addition of butter is nut percent mass
Ratio 8-12%, opens blender stirring 1-2min；
(8) wrap up in clothing nut finished product: the material after cooling is put in blender, be mixed into the butter after dissolving, adding of butter
Dosage is nut mass percent 8-12%, stirs 1-2min, the rear powder that step (2) is prepared is sprayed onto material table uniformly
Face, after stirring 1-2min, enters bag packaging.
Further, described step (1) wraps up in clothing liquid to consist of according to solution quality proportioning: the hot water of 60.5%, 2.5%
Xanthan gum, the white sugar of 27%, the Mel of 10%.
Further, the front powder in described step (2) be take according to nut mass percent 10% white sugar and 5%
Maltodextrin mixing and stirring forms；Rear powder is to take the salt of 1.5% and the white sugar mixing of 2% according to nut mass percent
Stir and form.
Further, the inwall spaced set of the coating cylinder in described step (3) has truncated cone-shaped protruding, and truncated cone-shaped is protruding
Horizontal and vertical S-shaped staggered along cylinder, use gauze to fix between adjacent truncated cone-shaped projection.
Further, being provided with circulating hot oil in described step (4) in deep fryer, vibrations deslagging device is set to dumbbell shape
Cell body, the middle part place of tightening of dumbbell shape cell body is provided with filtering residue net, and filtering residue is provided with V-arrangement filter opening on the net.
Further, the stirring paddle in the blender in described step (6) is set to the left blade in horizontal symmetry and the right side
Blade, left blade and right blade are disposed as the hollow out net in equilateral triangle shape, and the drift angle of left blade and right blade is welded on
In rotating shaft.
Further, described step (1) uses the biography of rotating to the material conveying process between step (6) each step
Send band transported material.
The invention have the benefit that
In the present invention to wrap up in clothing formula of liquid unique, use white sugar and Mel synergism, enrich coating Mel fragrant and sweet
Mouthfeel, add xanthan gum, be conducive to improve sucrose solution adhesive attraction, add before powder, be effectively increased the uniformity wrapping up in powder,
Ensure that the outward appearance concordance wrapping up in clothing nut, improve the quality compactness of coating, be effectively prevented coming off of coating, Mel
Being directly added into, have looks improving and the skin nourishing, toxin expelling fat-reducing, effect of slow down aging, butter directly adds, and rich in taste, nutrition are not broken
Bad, Mel and the synergism of butter, it is the product special taste of the present invention, improves the nutritive value of product.
Being mixed, by white sugar and maltodextrin, the front powder formed, it is good with the syncretizing effect wrapping up in clothing liquid, butter Mel nut
Product appearance, the property indices such as physics and chemistry more stable, quality conformance is excellent, and butter and adds before rear powder after front powder
Enter, improve the butter flavor of product simultaneously, also improve the nutritive value of product, salt and white sugar mix after forming
Powder, and the amalgamation of butter is strong, makes coating round and smooth, uniform, compactness is strong, serves the dual function of anti-stick and seasoning, mouth
Taste is unique, and crisp honey is fragrant, effectively prevent the loss of the nutrients such as nut, Mel, butter, and product appearance is consistent, Functionality, quality and appealing design
Different, promote the development of wrapped clothes peanuts.
In the present invention, material conveying process between each step uses the conveyer belt transported material of rotating, in technique
Facilitating us and produce front product testing motility, effectively reduce product defect rate, defect rate reduces 20-30%, and yield is big
Big raising.Temperature is the hot water of 60-70 DEG C, makes to wrap up in clothing quick, improves and wrap up in clothing efficiency, improve yield rate, and Icing Sugar is crystal sugar
Powder, the outward appearance making coating is bright, and uniform color improves appetite.
In the present invention in frying technological process, deep fryer circulating hot oil system, effectively control oil temperature constant, add the flow velocity etc. of oil
Parameter, the flowing of oil has propelling movement effect of washing away to material, and fried product outward appearance is bright, homogenizing, uniform and stable；Variable-frequency vibrations
Deslagging device, can be effectively improved product appearance and quality, and the pan bottom structure of dumbbell shape cell body is novel, in dumbbell shape cell body
The place of tightening of portion is provided with filtering residue net, and filtering residue is provided with V-arrangement filter opening on the net, good filtration effect, and the waste residue produced during fried food can be
Under the drive of boiling fluid kinetic energy, along the diapire that is obliquely installed, automatic sedimentation to the bottom of dumbbell shape groove, each fried complete after
Filtering residue net is convenient to clean, and greatly facilitates the removing of waste residue during food frying, it is to avoid the problem being burned bottom deep fryer, protects
Demonstrate,prove stability and the fry food safety in frying course of oil product, improve the mouthfeel of fried food.
The present invention uses low-temperature frying, reduces the destruction of product nutrient substances, improve the nutritive value of product, fried
Oil technique is blown in rear employing, improves product oil many, and the sensation felt sick of of tasting considerably increases products taste, reduces production
Oil consumption rate, thus reduce the cost of product, blow oil technique simultaneously and also can reduce the labour cost of cleaning equipment.
Wrapping up in the internal exclusive design of clothing bucket, substantially increase nut wraps up in clothing effect, and truncated cone-shaped is protruding horizontal along cylinder
With S-shaped the most staggered, when material rotates in cylinder, the contact area of material outer wall can be improved, wrap up in the contracting of clothing time
Short, wrap up in clothing uniform in effect；Use gauze to fix between adjacent truncated cone-shaped projection, play elastic reaction, greatly reduce product
Broken, and greatly reduce the defect rate of product.
Break up technique, the stirring paddle novel structure in blender, break up relatively conventional stirring, product can be substantially reduced and break
Broken, left blade and right blade are disposed as the hollow out net in equilateral triangle shape, and the contact area of stirring paddle and material is big so that
Spice evenly, hollow out net, greatly reduce the collision to butter Mel nut, significantly solve the product posterior synechiae that takes the dish out of the pot and ask
Topic, can well separation of synechia material, the most beneficially butter Mel nut surface is the dryest and the comfortableest, extends the guarantor of product
The matter phase.
Detailed description of the invention
The present invention is further described below in conjunction with specific embodiment.
Embodiment 1
Nut products selects flat almond, butter Mel flat almond processing technique, specifically includes following steps:
(1) clothing liquid is wrapped up in preparation: wraps up in clothing liquid according to nut mass percent 5% preparation, wraps up in clothing liquid according to solution quality proportioning
Consist of: the water temperature of 55% is hot water, the xanthan gum of 3%, the white sugar of 30% and the Mel of 12% of 60 DEG C, by xanthan gum with
It is equipped with in the high shear machine of hot water after adjuvant mixing being stirred uniformly, stand-by；
(2) front powder, rear powder are prepared: take the white sugar of 8% according to nut mass percent and the maltodextrin mixing of 4% is stirred
Mix powder before uniformly preparing；Take the salt of 1% according to nut mass percent and the white sugar mixing and stirring of 1% prepares rear powder；
(3) spray coating: the inwall spaced set of coating cylinder has truncated cone-shaped protruding, truncated cone-shaped is protruding horizontal along cylinder
With S-shaped the most staggered, use gauze to fix between adjacent truncated cone-shaped projection, nut is placed in coating cylinder, will
What step (1) was prepared wrap up in clothing liquid is sprayed onto nut surface uniformly, rotates 1min minute in coating cylinder, step (2) is prepared
Front powder be sprayed onto nut surface uniformly, be rotated further in coating cylinder 1min minute, obtain wrapping up in clothing semi-finished product；
(4) fried, slagging-off: the clothing semi-finished product of wrapping up in that step (3) prepares are put in the deep fryer that temperature is 120 DEG C fried
6min, is provided with variable-frequency vibrations deslagging device bottom deep fryer, vibrations deslagging device is set to dumbbell shape cell body, dumbbell shape
The middle part place of tightening of cell body is provided with filtering residue net, and filtering residue is provided with V-arrangement filter opening on the net；
(5) oil is blown: using the hot blast blowing oil machine to blow the fried surface oil slick wrapping up in clothing nut off, described hot blast temperature is 40
DEG C, wind speed 25 meter per second, hot blast blows oil；
(6) cooling down, break up: hot blast is cooled to room temperature after blowing oil, the material after cooling is put in blender, stirs 1min,
Break up material；
(7) butter is sprayed: being mixed into the butter after dissolving in the material broken up, the addition of butter is nut percent mass
Ratio 8%, opens blender stirring 1min；
(8) clothing nut finished product is wrapped up in: the stirring paddle in blender is set to the left blade in horizontal symmetry and right blade, left
Blade and right blade are disposed as the hollow out net in equilateral triangle shape, and the drift angle of left blade and right blade is welded in rotating shaft,
Material after cooling is put in blender, is mixed into the butter after dissolving, and the addition of butter is nut mass percent 8%, stirs
Mix 1min, the rear powder that step (2) is prepared is sprayed onto uniformly material surface, after stirring 1min, enter bag packaging.
Above-mentioned steps (1) to the material conveying process between step (6) each step uses the conveyer belt transport of rotating
Material.
Embodiment 2
Nut products selects almond core, butter Mel almond core processing technique, specifically includes following steps:
(1) clothing liquid is wrapped up in preparation: wraps up in clothing liquid according to nut mass percent 5% preparation, wraps up in clothing liquid according to solution quality proportioning
Consist of: the hot water of 60.5%, the xanthan gum of 2.5%, the white sugar of 27%, the Mel of 10%, xanthan gum is mixed with adjuvant
After be equipped with in the high shear machine of hot water being stirred uniformly, stand-by；
(2) front powder, rear powder are prepared: take the white sugar of 10% and the maltodextrin mixing of 5% according to nut mass percent
Stir powder before preparing；Take the salt of 1.5% according to nut mass percent and the white sugar mixing and stirring of 1.5% prepares
Rear powder；
(3) spray coating: the inwall spaced set of coating cylinder has truncated cone-shaped protruding, truncated cone-shaped is protruding horizontal along cylinder
With S-shaped the most staggered, use gauze to fix between adjacent truncated cone-shaped projection, nut is placed in coating cylinder, will
What step (1) was prepared wrap up in clothing liquid is sprayed onto nut surface uniformly, rotates 1.5min minute, step (2) joined in coating cylinder
The front powder of system is sprayed onto nut surface uniformly, is rotated further 1.5min minute, obtains wrapping up in clothing semi-finished product in coating cylinder；
(4) fried, slagging-off: the clothing semi-finished product of wrapping up in that step (3) prepares are put in the deep fryer that temperature is 120 DEG C fried
7min, is provided with variable-frequency vibrations deslagging device bottom deep fryer, be provided with variable-frequency vibrations slagging-off dress bottom deep fryer
Putting, vibrations deslagging device is set to dumbbell shape cell body, and the middle part place of tightening of dumbbell shape cell body is provided with filtering residue net, and filtering residue sets on the net
There is V-arrangement filter opening；
(5) oil is blown: using the hot blast blowing oil machine to blow the fried surface oil slick wrapping up in clothing nut off, described hot blast temperature is 50
DEG C, wind speed 15 meter per second, hot blast blows oil；
(6) cooling down, break up: hot blast is cooled to room temperature after blowing oil, the material after cooling is put in blender, stirring
1.5min, breaks up material；
(7) butter is sprayed: being mixed into the butter after dissolving in the material broken up, the addition of butter is nut percent mass
Ratio 10%, opens blender stirring 1.5min；
(8) clothing nut finished product is wrapped up in: the stirring paddle in blender is set to the left blade in horizontal symmetry and right blade, left
Blade and right blade are disposed as the hollow out net in equilateral triangle shape, and the drift angle of left blade and right blade is welded in rotating shaft,
Material after cooling is put in blender, is mixed into the butter after dissolving, and the addition of butter is nut mass percent 10%, stirs
Mix 1.5min, the rear powder that step (2) is prepared is sprayed onto uniformly material surface, after stirring 1.5min, enter bag packaging.
Above-mentioned steps (1) to the material conveying process between step (6) each step uses the conveyer belt transport of rotating
Material.
Embodiment 3
Nut products selects hazelnut kernel, butter Mel hazelnut kernel processing technique, specifically includes following steps:
(1) clothing liquid is wrapped up in preparation: wraps up in clothing liquid according to nut mass percent 5% preparation, wraps up in clothing liquid according to solution quality proportioning
Consist of: the water temperature of 65% is hot water, the xanthan gum of 2%, the white sugar of 25% and the Mel of 8% of 70 DEG C, by xanthan gum with
It is equipped with in the high shear machine of hot water after adjuvant mixing being stirred uniformly, stand-by；
(2) front powder, rear powder are prepared: take the white sugar of 12% and the maltodextrin mixing of 6% according to nut mass percent
Stir powder before preparing；According to nut mass percent take 2% salt and 3% white sugar mixing and stirring prepare after
Powder；
(3) spray coating: the inwall spaced set of coating cylinder has truncated cone-shaped protruding, truncated cone-shaped is protruding horizontal along cylinder
With S-shaped the most staggered, use gauze to fix between adjacent truncated cone-shaped projection, nut is placed in coating cylinder, will
What step (1) was prepared wrap up in clothing liquid is sprayed onto nut surface uniformly, rotates 2min minute in coating cylinder, step (2) is prepared
Front powder be sprayed onto nut surface uniformly, be rotated further in coating cylinder 2min minute, obtain wrapping up in clothing semi-finished product；
(4) fried, slagging-off: the clothing semi-finished product of wrapping up in that step (3) prepares are put in the deep fryer that temperature is 120 DEG C fried
8min, is provided with variable-frequency vibrations deslagging device bottom deep fryer, be provided with variable-frequency vibrations slagging-off dress bottom deep fryer
Putting, vibrations deslagging device is set to dumbbell shape cell body, and the middle part place of tightening of dumbbell shape cell body is provided with filtering residue net, and filtering residue sets on the net
There is V-arrangement filter opening；
(5) oil is blown: using the hot blast blowing oil machine to blow the fried surface oil slick wrapping up in clothing nut off, described hot blast temperature is 60
DEG C, wind speed 10 meter per second, hot blast blows oil；
(6) cooling down, break up: hot blast is cooled to room temperature after blowing oil, the material after cooling is put in blender, stirs 2min,
Break up material；
(7) butter is sprayed: being mixed into the butter after dissolving in the material broken up, the addition of butter is nut percent mass
Ratio 12%, opens blender stirring 2min；
(8) clothing nut finished product is wrapped up in: the stirring paddle in blender is set to the left blade in horizontal symmetry and right blade, left
Blade and right blade are disposed as the hollow out net in equilateral triangle shape, and the drift angle of left blade and right blade is welded in rotating shaft,
Material after cooling is put in blender, is mixed into the butter after dissolving, and the addition of butter is nut mass percent 12%, stirs
Mix 2min, the rear powder that step (2) is prepared is sprayed onto uniformly material surface, after stirring 2min, enter bag packaging.
Above-mentioned steps (1) to the material conveying process between step (6) each step uses the conveyer belt transport of rotating
Material.
Butter Mel nut that above three embodiment prepares and prior art commonly wrap up in the parameter comparison table of clothing goods
Lattice are as shown in table 1 below:
Table 1 butter Mel nut and commonly wrap up in the parameter comparison form of clothing goods
From table 1 it follows that the butter Mel macadamia nut oil in the application divides on the low side, hardness is moderate, and acid value is relatively low, and mistake
Oxidation number, than commonly wrapping up in the lower slightly of clothing goods, is conducive to extending the shelf-life wrapping up in clothing nut, the product quality of butter Mel nut
Get well and appearance uniform, it is ensured that in product, imperfection granule is less than 2%, is the foods processing technique of a kind of green safety, has
Preferably market application and promotion prospect.
The above is not limitation of the present invention, it should be pointed out that: those skilled in the art are come
Saying, on the premise of without departing from essential scope of the present invention, it is also possible to make some changes, retrofit, add or replace, these improve
Also protection scope of the present invention is should be regarded as with retouching.
Claims (7)
1. butter Mel nut processing technique, it is characterised in that specifically include following steps:
(1) clothing liquid is wrapped up in preparation: wraps up in clothing liquid according to nut mass percent 5% preparation, wraps up in clothing liquid and form according to solution quality proportioning
For: the water temperature of 55-65% is hot water, the xanthan gum of 2-3%, the white sugar of 25-30% and the Mel of 8-12% of 60-70 DEG C,
It is equipped with after being mixed with adjuvant by xanthan gum in the high shear machine of hot water being stirred uniformly, stand-by；
(2) front powder, rear powder are prepared: take white sugar and the maltodextrin mixing of 4-6% of 8-12% according to nut mass percent
Stir powder before preparing；The white sugar mixing and stirring taking the salt of 1-2% and 1-3% according to nut mass percent prepares
Rear powder；
(3) spray coating: being placed into by nut in coating cylinder, the clothing liquid of wrapping up in step (1) prepared is sprayed onto nut table uniformly
Face, rotates 1-2min minute in coating cylinder, the front powder that step (2) is prepared is sprayed onto nut surface uniformly, at coating cylinder
In be rotated further 1-2min minute, obtain wrapping up in clothing semi-finished product；
(4) fried, slagging-off: the clothing semi-finished product of wrapping up in that step (3) prepares are put into fried 6-in the deep fryer that temperature is 120 DEG C
8min, is provided with variable-frequency vibrations deslagging device bottom deep fryer；
(5) oil is blown: using the hot blast blowing oil machine to blow the fried surface oil slick wrapping up in clothing nut off, described hot blast temperature is 40-60 DEG C,
Wind speed 10-25 meter per second, hot blast blows oil；
(6) cooling down, break up: hot blast is cooled to room temperature after blowing oil, the material after cooling is put in blender, stirs 1-2min, beats
Dissipate material；
(7) butter is sprayed: being mixed into the butter after dissolving in the material broken up, the addition of butter is nut mass percent 8-
12%, open blender stirring 1-2min；
(8) clothing nut finished product is wrapped up in: the rear powder that step (2) is prepared is sprayed onto uniformly material surface, after stirring 1-2min, enters
Bag packaging.
Butter Mel nut processing technique the most according to claim 1, it is characterised in that described step (1) is wrapped up in clothing liquid by
Consist of according to solution quality proportioning: the hot water of 60.5%, the xanthan gum of 2.5%, the white sugar of 27%, the Mel of 10%.
Butter Mel nut processing technique the most according to claim 1, it is characterised in that the front powder in described step (2) is
Take the white sugar of 10% according to nut mass percent and the maltodextrin mixing and stirring of 5% forms；Rear powder is according to heavily fortified point
Really mass percent takes the salt of 1.5% and the white sugar mixing and stirring of 2% forms.
Butter Mel nut processing technique the most according to claim 1, it is characterised in that the coating cylinder in described step (3)
Inwall spaced set have truncated cone-shaped protruding, truncated cone-shaped is protruding horizontal and vertical S-shaped staggered along cylinder, adjacent
Gauze is used to fix between truncated cone-shaped projection.
Butter Mel nut processing technique the most according to claim 1, it is characterised in that in described step (4) in deep fryer
Being provided with circulating hot oil, vibrations deslagging device is set to dumbbell shape cell body, and the middle part place of tightening of dumbbell shape cell body is provided with filtering residue
Net, filtering residue is provided with V-arrangement filter opening on the net.
Butter Mel nut processing technique the most according to claim 1, it is characterised in that the blender in described step (6)
Interior stirring paddle is set to the left blade in horizontal symmetry and right blade, left blade and right blade and is disposed as in equilateral triangle
The hollow out net of shape, the drift angle of left blade and right blade is welded in rotating shaft.
Butter Mel nut processing technique the most according to claim 1, it is characterised in that described step (1) to step (6) is each
Material conveying process between individual step uses the conveyer belt transported material of rotating.
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| CN201610522016.8A CN106174328A (en) | 2016-07-04 | 2016-07-04 | Butter Mel nut processing technique |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578285A (en) * | 2016-11-10 | 2017-04-26 | 无锡华臻果果食品技术有限公司 | Coating formula, honey and butter coating peanuts and peanut preparation method |
| CN107223939A (en) * | 2017-06-16 | 2017-10-03 | 安徽赛瑞生物科技有限公司 | Without healthy seasoning nut of sucrose and preparation method thereof |
| CN111657472A (en) * | 2020-06-08 | 2020-09-15 | 武汉马应龙大健康有限公司 | Chinese medicine clear paste coating liquid and preparation method and application thereof |
| CN111758944A (en) * | 2019-04-02 | 2020-10-13 | 青岛果果爸爸食品有限公司 | Golden nut and preparation method thereof |
| CN112189748A (en) * | 2020-10-16 | 2021-01-08 | 中粮食品(山东)有限公司 | Honey butter peanut kernel, processing technology thereof and coating machine used by technology |
| CN112273623A (en) * | 2019-07-23 | 2021-01-29 | 青岛众创味来食品科技有限公司 | Production process of milk-flavor nuts |
| CN112956580A (en) * | 2021-03-25 | 2021-06-15 | 上海来伊份股份有限公司 | Double-layer coated nut and preparation method thereof |
| CN115152953A (en) * | 2022-04-21 | 2022-10-11 | 乔朝选 | Method for making laminated sweet egg |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578285A (en) * | 2016-11-10 | 2017-04-26 | 无锡华臻果果食品技术有限公司 | Coating formula, honey and butter coating peanuts and peanut preparation method |
| CN107223939A (en) * | 2017-06-16 | 2017-10-03 | 安徽赛瑞生物科技有限公司 | Without healthy seasoning nut of sucrose and preparation method thereof |
| CN111758944A (en) * | 2019-04-02 | 2020-10-13 | 青岛果果爸爸食品有限公司 | Golden nut and preparation method thereof |
| CN112273623A (en) * | 2019-07-23 | 2021-01-29 | 青岛众创味来食品科技有限公司 | Production process of milk-flavor nuts |
| CN111657472A (en) * | 2020-06-08 | 2020-09-15 | 武汉马应龙大健康有限公司 | Chinese medicine clear paste coating liquid and preparation method and application thereof |
| CN112189748A (en) * | 2020-10-16 | 2021-01-08 | 中粮食品(山东)有限公司 | Honey butter peanut kernel, processing technology thereof and coating machine used by technology |
| CN112189748B (en) * | 2020-10-16 | 2022-12-09 | 中粮山萃花生制品(威海)有限公司 | Honey butter peanut kernels, processing technology thereof and coating machine used by processing technology |
| CN112956580A (en) * | 2021-03-25 | 2021-06-15 | 上海来伊份股份有限公司 | Double-layer coated nut and preparation method thereof |
| CN115152953A (en) * | 2022-04-21 | 2022-10-11 | 乔朝选 | Method for making laminated sweet egg |
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Application publication date: 20161207 |