CN106722656B - Pecan and processing method thereof - Google Patents
Pecan and processing method thereof Download PDFInfo
- Publication number
- CN106722656B CN106722656B CN201611069663.4A CN201611069663A CN106722656B CN 106722656 B CN106722656 B CN 106722656B CN 201611069663 A CN201611069663 A CN 201611069663A CN 106722656 B CN106722656 B CN 106722656B
- Authority
- CN
- China
- Prior art keywords
- pecan
- shell
- pecans
- processing
- treatment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000009025 Carya illinoensis Nutrition 0.000 title claims abstract description 212
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 244000068645 Carya illinoensis Species 0.000 title description 46
- 241001453450 Carya illinoinensis Species 0.000 claims abstract description 166
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims description 20
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 13
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 238000005188 flotation Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 239000011550 stock solution Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 18
- 235000019606 astringent taste Nutrition 0.000 abstract description 10
- 102000004190 Enzymes Human genes 0.000 abstract description 6
- 108090000790 Enzymes Proteins 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 5
- 230000009849 deactivation Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000007864 aqueous solution Substances 0.000 description 20
- 235000014571 nuts Nutrition 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 238000005336 cracking Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000012535 impurity Substances 0.000 description 5
- 238000007689 inspection Methods 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- 230000003749 cleanliness Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 230000000284 resting effect Effects 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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 provides a pecan and a processing method thereof, belonging to the field of food processing. The method comprises the steps of selecting the pecans, carrying out shell breaking treatment on the pecans, carrying out enzyme deactivation treatment on the pecans subjected to shell breaking at the temperature of 180-250 ℃ for 5-15min, mixing hot pecans with a material water solution for 2-5min, taking out the pecans, and carrying out cleaning treatment on the surfaces of the pecans. The processing method can effectively remove the astringent taste of the pecan, improve the taste of the pecan and effectively solve the problem of difficult husking when the pecan is eaten. The pecan obtained by the method is comfortable and crisp in taste, the surface of the shell is faint yellow and rich in luster, and meanwhile, the shell is not sticky, is easy to peel and has fresh hand feeling.
Description
Technical Field
The invention relates to the field of food processing, in particular to pecan and a processing method thereof.
Background
Pecan (pecan), also called pecan and pecan, belongs to the genus pecan of the family juglandaceae, also called pecan or pecan. The pecan is shaped like a big olive, has much meat and is fragrant, and is one of ten big nuts in the world. The pecan originally produced in the United states of North America and the North of Mexico is one of dry fruit tree species in the world, and the kernel of the pecan has excellent food therapy and health care values. The high-quality pecan peel is very thin and can be peeled off by hands, the taste of the pecan is between that of the pecan and the large walnut which are often eaten, and the pecan has fragrant, crisp and praise mouthfeel. The pecan belongs to pure wild fruits and is a natural green food without any pollution.
However, the dried pecan shell is relatively hard and usually requires the use of tools to break the shell to access the nut. The nuts of the pecan which are not processed have strong raw astringency and bad taste, and many people choose to abandon the pecan for eating because of the difficulty in enduring the astringency.
Disclosure of Invention
The first purpose of the invention is to provide a processing method of the pecan, which can effectively remove the astringent taste of the pecan, improve the taste of the pecan and effectively solve the problem of difficult shelling when the pecan is eaten.
The first purpose of the invention is to provide the pecan which is fresh and crisp in taste, the surface of the fruit shell is faint yellow and rich in luster, and meanwhile, the fruit shell is not sticky, easy to peel and fresh in hand feeling.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
a processing method of pecan, which comprises the following steps:
selecting the pecan, carrying out shell breaking treatment on the pecan, carrying out de-enzyming treatment on the pecan subjected to shell breaking at the temperature of 180-250 ℃ for 5-15min, mixing the hot pecan with the aqueous solution for 2-5min, taking out the pecan, and carrying out cleaning treatment on the surface of the pecan shell.
A pecan is prepared by the processing method of the pecan.
Compared with the prior art, the invention has the beneficial effects that:
the pecan is subjected to shell breaking treatment, the problem of difficulty in shelling when the pecan is eaten can be effectively solved, and heat can easily enter the shell through the broken part of the shell in the subsequent enzyme deactivating treatment process, so that the nut is further subjected to more thorough enzyme deactivating treatment. The water-removing treatment is carried out on the pecan at the temperature of 180 ℃ and 250 ℃, which is beneficial to removing the acerbity taste of the original ecological pecan nuts and is beneficial to the permeation of the feed water solution into the pecan nuts, so that the nuts are more tasty and the taste of the pecan is improved. And cleaning the surface of the shell of the pecan, and removing a material water solution and stains outside the shell of the pecan, so that the pecan has fresh hand feeling.
The pecan has fresh and crisp mouthfeel, and can be prepared into pecans with various mouthfeel by selecting different material water solutions; the surface of the shell is light yellow and rich in luster, and meanwhile, the shell is not sticky, is easy to peel and has fresh hand feeling.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The embodiment provides a processing method of pecan, which comprises the following steps:
(1) selecting: the original ecological pecans are screened, and the pecans with incomplete shells and gaps are removed, so that the quality of the pecans in the same batch meets the inspection standard, and the uniformity of the quality of the processed products in the same batch is ensured.
Here, the inspection standard is a product standard of different grades determined after inspecting the quality of the original pecan.
In a preferred embodiment of the invention, the method for selecting the pecans comprises flotation and selection, the flotation is to remove the pecans floating on the upper layer of the water surface, and the selection mode is to visually observe the appearance of the pecans and remove bad seeds so as to ensure the stable quality of the same batch of products.
(2) Shell breaking: and (4) carrying out shell breaking treatment on the selected pecans.
The process can effectively solve the problem of difficult shelling when the pecan is eaten, and is favorable for enabling heat to easily enter the nutshell through the broken part of the nutshell in the subsequent de-enzyming treatment process so as to further perform more thorough de-enzyming treatment on the nutshell.
In a preferred embodiment of the present invention, the manner of the crust breaking treatment is: firstly soaking the pecan in 45-55 ℃ warm water for 1-2min, preferably soaking the pecan in 50 ℃ warm water for 1.5min, and then rubbing and rolling the fruit shell to generate cracks on the surface of the fruit shell.
The shell is soaked in warm water, so that the flexibility of the kernel of the pecan is increased, the brittleness of the kernel of the pecan is reduced, the integrity of the kernel is ensured while the shell is broken when mechanical friction and rolling are carried out, the phenomenon that the kernel is broken into fine slag in the traditional shell breaking treatment is avoided, and the mouthfeel is improved. Meanwhile, the pecan processed by the method has cracks on the fruit shell, is easy to peel, and is easy to permeate into the solution, so that the subsequent green removing and seasoning processing is facilitated. In addition, the mode can also prevent a larger area of the nut shell from falling off, so that more exposed nuts are prevented from influencing the taste.
In the preferred embodiment of the invention, after the pecan is subjected to the shell breaking treatment, the shell powder remained in the shell is further removed, which is beneficial to improving the overall cleanliness of the product, so that the surface of the pecan is cleaner and the taste of the pecan is more comfortable.
Further, the way of removing the shell powder is: separating the shell powder from the pecan by vibratory screening to remove larger particles of the shell powder; and then removing the shell powder remained in the shells by adopting an air separation mode. The mode of combining vibration screening and air separation is adopted, so that residual shell powder in the shells can be thoroughly removed, and the quality of the product is improved.
(3) De-enzyming: the water-removing treatment is carried out on the pecan after the shell breaking at the temperature of 180-250 ℃ for 5-15min, namely the pecan is heated at the temperature of 180-250 ℃ for 5-15 min.
The water-removing treatment is carried out on the pecan under the condition, the astringent taste of the original ecological pecan nuts can be effectively removed, the water solution can be rapidly infiltrated into the pecan nuts through the principle of expansion with heat and contraction with cold, the pecan nuts are more tasty, the mouth feeling of the pecan is improved, consumers can eat the pecan more tasty and crisp, and the preference degree of people to the pecan nuts which are nutritional is improved.
When the enzyme deactivation temperature is less than 180 ℃, even if the enzyme deactivation time is as long as 1h, the processed pecan has a little astringent taste and still has poor mouthfeel; and if the water-removing time is too long, for example, more than 15min, the color of the pecan shell can be affected, so that the outside of the pecan is dark and dull, and the desire of consumers to eat and purchase can be reduced. On the contrary, when the water-removing temperature is higher than 240 ℃, even if the water-removing time is short, such as less than 5min, the treated pecan has no astringent taste, but generates other strange tastes which affect the taste, such as scorched taste. The preferable water-removing method is to perform water-removing treatment on the pecan after the shell is broken at 210 ℃ for 10min so as to obtain better mouthfeel. In actual production, a drying device is often used to perform de-enzyming treatment on the pecans.
(4) Seasoning: after deactivation of enzymes, mixing the hot pecans with the aqueous solution for 2-5min, and taking out the pecans.
Through the addition of the material water solution, the pecan can present various tastes to cater to the tastes of more consumers. For example, in the preferred embodiment of the present invention, the aqueous seasoning solution is a mixed solution of seasonings including one or more of salt, sugar and milk, and the selection of seasonings is not limited thereto. The selection of the seasonings can be flexibly selected according to the tastes of different people. The aqueous solution enters the shell through the cracks on the shell and fully contacts with the kernels of the pecans, so that the kernels of the pecans are more tasty.
The contact time of the pecan and the aqueous solution is 2-5min, preferably 3min, the pecan and the aqueous solution are mixed and stirred, so that a liquid film formed by the aqueous solution at a crack of a shell is broken, air in the shell of the pecan is driven out, the aqueous solution can enter the shell more easily, and the seasoning efficiency is improved. In a preferred embodiment of the present invention, the pecans are contacted with the aqueous solution in a rolling manner, thereby further improving the flavoring effect and efficiency.
(5) Cleaning: the method has the advantages that the surface of the pecan shell is cleaned, stains or impurities stained on the surface of the pecan shell are removed, aqueous solution stained on the surface of the pecan shell is removed, the cleanliness of the surface of the pecan shell is improved, the pecan shell is not easy to stick to hands, and the pecan shell is more refreshing.
In a preferred embodiment of the present invention, the cleaning process is: removing impurities on the surface of the nut shell by means of brush and/or spray. The impurities such as dust adhered to the surface of the shell can be removed by using the brush; the spray formed with water under high pressure is effective in removing stains from the outer surface of the pericarp. The cleaning efficiency is high due to the combination of the two. In addition, the aqueous solution in the pecan shell can be prevented from being diluted by spraying, so that the seasoning effect is reduced.
(6) Standing: and standing the cleaned pecan for 0.5-12 h.
After the aqueous solution is immersed in the fruit shell, separating the pecan from the aqueous solution, and standing for 0.5-12h, for example, in a container. The time for standing is preferably 7 h. After the pecan is separated from the aqueous solution, part of the aqueous solution still remains in the shell, and the standing helps the aqueous solution slowly permeate into the nuts, so that the pecan is more tasty.
(7) And (3) drying: and drying the pecans after standing for 3-8 hours at the temperature of 60-150 ℃. The pecan is dried to enhance the crispness of the nuts, make the nuts more tasty and improve the mouthfeel.
In the preferred embodiment of the invention, the drying treatment is drying the pecan at 60-80 ℃ for 3-5h, and then drying at 100-150 ℃ for 3-4 h; preferably, the pecan is dried at 70 ℃ for 4h and then at 120 ℃ for 4 h. The drying by adopting the sectional drying mode can not only keep the flavor of the pecans, but also enhance the brittleness and better taste. In practice, a dryer or a tunnel oven is often used to dry the pecans.
(8) Selecting and packaging: removing pecans with inconsistent appearance, breakage and small kernel size, packaging, specifically packaging, weighing, packaging, sealing, marking, and finally performing factory inspection.
The features and properties of the present invention are further described in detail below with reference to examples:
example 1
a. Selecting: selecting pecans with uniform granularity and plump shells, and removing pecans with unqualified quality and bad seeds.
b. Shell breaking: the shell breaking treatment is carried out on the selected pecan in a mechanical rolling mode, so that the shell of the pecan cracks.
c. De-enzyming: heating the pecan after cracking at 210 deg.C for 10 min.
d. Seasoning: mixing the hot pecan with the aqueous solution for 3min, and taking out the pecan.
e. Cleaning: impurities and stains on the surface of the fruit shell and the aqueous solution adhered to the surface of the fruit shell are removed in a spraying mode.
f. Packaging: and (4) drying and packaging the processed pecans, and then carrying out factory inspection to obtain the pecans.
Example 2
The present embodiment provides a pecan, and the operation steps of the processing method of the pecan are substantially the same as those in embodiment 1, except that:
a. selecting: selecting pecans with uniform granularity and plump shells by adopting a flotation and selection mode, and removing the pecans with unqualified quality and bad seeds.
c. De-enzyming: heating the pecan after cracking at 180 deg.C for 15 min.
d. Seasoning: mixing the hot pecan with the aqueous solution for 5min, and taking out the pecan.
Example 3
The present embodiment provides a pecan, and the operation steps of the processing method of the pecan are substantially the same as those in embodiment 1, except that:
b. shell breaking: firstly, the pecan is soaked in warm water at 45 ℃ for 2min, and then the shell is rubbed and rolled, so that cracks are generated on the surface of the shell.
c. De-enzyming: heating the pecan after cracking at 250 deg.C for 5 min.
d. Seasoning: mixing the hot pecan with the aqueous solution for 2min, and taking out the pecan.
Example 4
The present embodiment provides a pecan, and the operation steps of the processing method of the pecan are substantially the same as those in embodiment 1, except that the shell breaking step:
b. shell breaking: firstly, the pecan is soaked in warm water at 55 ℃ for 3min, and then the shell is rubbed and rolled, so that cracks are generated on the surface of the shell. Then separating the shell powder from the pecan by vibration screening, and removing the residual shell powder in the shell by adopting an air separation mode.
Example 5
The embodiment provides a pecan, and the processing method of the pecan comprises the following steps:
a. selecting: selecting pecans with uniform granularity and plump shells, and removing pecans with unqualified quality and bad seeds.
b. Shell breaking: firstly, the pecan is soaked in warm water at 50 ℃ for 2min, and then the shell is rubbed and rolled, so that cracks are generated on the surface of the shell. Then separating the shell powder from the pecan by vibration screening, and removing the residual shell powder in the shell by adopting an air separation mode.
c. De-enzyming: heating the pecan after cracking at 210 deg.C for 10 min.
d. Seasoning: preparing a material water solution with a proper concentration by using seasonings, mixing the hot pecan and the material water solution, stirring for 2min, immersing the material water solution into the fruit shell, and taking out the pecan.
e. Cleaning: impurities, stains and aqueous solution adhered to the surface of the fruit shell are removed by adopting a brush and a spraying mode.
f. Standing: and standing the pecans for 7 hours.
g. And (3) drying: the pecan was dried at 100 ℃ for 5 hours.
h. Packaging: and (4) drying and packaging the dried pecans, and then carrying out factory inspection.
Example 6
This example provides a pecan, which is processed according to the method substantially as in example 5, with the difference that the resting and drying steps are:
f. standing: and standing the pecans for 12 hours.
g. And (3) drying: the pecan was dried at 60 ℃ for 8 hours.
Example 7
This example provides a pecan, which is processed according to the method substantially as in example 5, with the difference that the resting and drying steps are:
f. standing: and standing the pecans for 0.5 h.
g. And (3) drying: the pecan was dried at 150 ℃ for 3 hours.
Example 8
This example provides a pecan, which is processed according to the following steps, substantially identical to those of example 5, except that the drying step:
g. and (3) drying: the pecan is dried for 4h at 70 ℃ and then dried for 4h at 120 ℃.
Comparative example 1
The present comparative example provides a pecan, the operating steps of the processing method of the pecan being substantially the same as those of example 1, except that the green-removing step:
c. de-enzyming: heating the pecan after cracking at 170 ℃ for 1 h.
Comparative example 2
This comparative example provides a pecan processed according to the method substantially as in example 1, except for the green-removing step and the drying step:
c. de-enzyming: heating the pecan after cracking at 250 deg.C for 3 min.
Examples of the experiments
The pecans processed by the processing method provided by the embodiment of the invention are evaluated by combining sensory indexes.
The first experiment method comprises the following steps:
the pecans sold in the market and broken shells are used as a reference substance, the pecans in the embodiments 1-8 and the reference examples 1 and 2 of the invention are used as samples, and 100 people are randomly invited to eat in a trial mode.
II, evaluation criteria:
the taster scores according to the self feeling, the scoring standard adopts 100 points, and the average value of the tasting score is taken for statistics. The evaluation criteria and results are shown in tables 1 and 2, respectively.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation results
| Type (B) | Color and luster | Hand feeling | Taste of the product | Total score |
| Example 1 | 17 | 25 | 43 | 85 |
| Example 2 | 16 | 24 | 42 | 82 |
| Example 3 | 17 | 24 | 43 | 84 |
| Example 4 | 18 | 26 | 43 | 87 |
| Example 5 | 19 | 28 | 48 | 95 |
| Example 6 | 19 | 28 | 46 | 93 |
| Example 7 | 18 | 27 | 47 | 92 |
| Example 8 | 19 | 29 | 49 | 97 |
| Commercial pecan | 16 | 19 | 31 | 66 |
| Comparative example 1 | 18 | 24 | 21 | 63 |
| Comparative example 2 | 11 | 19 | 23 | 53 |
The pecans of examples 1 to 8 according to the invention had a yellowish and glossy surface, and were rated at 16 points or more in the term "color" in the sensory evaluation, whereas the pecan of comparative example 2 had a slightly scorched and matte surface, and was rated at 11 points.
In the evaluation of the "hand feeling", the pecans in examples 1 to 8 of the present invention all scored at 24 points or more, and example 8(29 points) was the best, which shows that the pecans processed by the method of the present invention had clean and non-sticky shells, were easy to peel, and had a fresh hand feeling; most of shells of the commercial pecans are incomplete and contain a lot of granular crushed slag, and powder is easily adhered to hands after trial eating; the pecan of comparative example 2 left black stains on the hands after tasting.
In the evaluation of the 'mouthfeel', the pecans in examples 1 to 8 of the invention all have a score of over 42 points, and the best result is the example 8 (score 49), which shows that the pecans processed by the method of the invention have crisp kernels, no astringent taste and no other peculiar smell; the commercial pecans and the pecans provided in comparative example 1 both have certain raw and astringent tastes and are not crisp and tasty; the pecan provided in comparative example 2 had a little burnt flavor and had a poor taste.
Furthermore, sensory evaluation showed that the sensory evaluation of the pecans provided in examples 1 to 8 of the present invention was 82 points or more, most preferably example 8(97 points), which is far greater than commercial pecans (66 points), comparative example 1(63 points), and comparative example 2(53 points). Therefore, the pecan processed by the processing method provided by the invention can effectively remove the astringent taste of the pecan, improve the mouthfeel, enable the surface of the pecan to be light yellow and rich in luster, and meanwhile, the pecan is not sticky, is easy to peel and has fresh hand feeling.
While particular embodiments of the present invention have been illustrated and described, it would be obvious that various other changes and modifications can be made without departing from the spirit and scope of the invention. It is therefore intended to cover in the appended claims all such changes and modifications that are within the scope of this invention.
Claims (6)
1. A processing method of pecan is characterized by comprising the following steps:
selecting pecans and carrying out shell breaking treatment on the pecans, wherein the shell breaking treatment is to soak the pecans in warm water at 45-55 ℃ for 1-2min, and then rub and roll the shells to generate cracks on the surfaces of the shells;
then, de-enzyming the pecan subjected to shell breaking for 10min at 210 ℃, mixing the hot pecan with a stock solution for 2-5min, taking out the pecan, and cleaning the surface of the pecan shell;
the feed water solution is a mixed solution of seasonings and water, wherein the seasonings comprise one or more of salt, sugar and milk;
cleaning the surface of the fruit shell, and standing the pecan for 0.5-12 h;
drying the pecan for 3-5h at 60-80 ℃, and then drying for 3-4h at 100-150 ℃.
2. The method for processing the pecan fruits according to claim 1, wherein the pecan fruits are selected by flotation and selection, the flotation is to remove the pecan fruits floating on the upper layer of the water surface, and the selection is to visually observe the appearance of the pecan fruits and remove bad seeds.
3. The method for processing pecans according to claim 1, characterized in that said cleaning treatment consists in: and removing the aqueous material solution or the stains on the surface of the pecan shell by adopting a brush and/or a spraying mode.
4. The method for processing the pecan according to claim 1, wherein after the pecan is subjected to the shell breaking treatment, shell powder remaining in the shell is removed.
5. The pecan processing method according to claim 4, wherein the shell powder is removed by: separating the shell powder from the pecan by vibration screening, and then removing the shell powder remained in the nut shell by adopting an air separation mode.
6. A pecan produced by the method of processing pecan according to any one of claims 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611069663.4A CN106722656B (en) | 2016-11-29 | 2016-11-29 | Pecan and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611069663.4A CN106722656B (en) | 2016-11-29 | 2016-11-29 | Pecan and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106722656A CN106722656A (en) | 2017-05-31 |
| CN106722656B true CN106722656B (en) | 2020-10-23 |
Family
ID=58905088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611069663.4A Expired - Fee Related CN106722656B (en) | 2016-11-29 | 2016-11-29 | Pecan and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722656B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107296247A (en) * | 2017-06-11 | 2017-10-27 | 安徽真心食品有限公司 | A kind of green fruit processing method of honey peach taste |
| CN108030040A (en) * | 2017-11-29 | 2018-05-15 | 良品铺子股份有限公司 | A kind of processing method of green fruit |
| CN110074375A (en) * | 2019-05-30 | 2019-08-02 | 洽洽食品股份有限公司 | A kind of drying means of caramel melon seeds, caramel melon seeds preparation method and melon seeds |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429266A (en) * | 2011-12-16 | 2012-05-02 | 云南省热带作物科学研究所 | Method for processing opening shelled macadimia nut |
| CN102640949A (en) * | 2012-05-22 | 2012-08-22 | 周建发 | Plateau pecan processing method |
| CN104172309A (en) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of red jujube-medlar carya illinoensis koch |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1024075C (en) * | 1991-12-31 | 1994-03-23 | 昆明市维他奶饮料厂 | Producing technology of pine nut |
| CN1421156A (en) * | 2001-11-30 | 2003-06-04 | 吉林省巨龙高科技术开发有限责任公司 | New pine nut processing method |
-
2016
- 2016-11-29 CN CN201611069663.4A patent/CN106722656B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429266A (en) * | 2011-12-16 | 2012-05-02 | 云南省热带作物科学研究所 | Method for processing opening shelled macadimia nut |
| CN102640949A (en) * | 2012-05-22 | 2012-08-22 | 周建发 | Plateau pecan processing method |
| CN104172309A (en) * | 2014-08-06 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of red jujube-medlar carya illinoensis koch |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106722656A (en) | 2017-05-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106579238B (en) | Macadamia nut and processing method thereof | |
| CN106722656B (en) | Pecan and processing method thereof | |
| CN106722655A (en) | A kind of bar denier wood and its processing method | |
| CN107087696B (en) | Mulberry leaf tea and mulberry leaf tea powder and production process thereof | |
| CN107136434A (en) | One kind fermentation instant pork product of mulberry leaf and preparation method thereof | |
| JPH09163930A (en) | Production of paste tea, powdered tea and sheet tea | |
| US4035518A (en) | Method for obtaining aflatoxin-free food products | |
| KR101564071B1 (en) | Natural products of high quality by using sikhye manufacturing method | |
| EP2241194A1 (en) | Process for producing soy sauce using gelatinized brown rice as starch material | |
| CN112273580A (en) | Production and processing technology of fresh dried beancurd sticks | |
| KR101261134B1 (en) | Method for Manufacturing Seasoned Laver including Amino acid and Seasoned Laver Manufactured by the Method | |
| CN108813073A (en) | A kind of green onion perfume (or spice) candied cake of popped rice and preparation method thereof | |
| CN107811097A (en) | A kind of coarse cereal fruit energy stick and its production method | |
| KR101660132B1 (en) | Manufacturing method for korean traditional cookie having grain | |
| JPH1028561A (en) | Food raw material and its utilization | |
| CN106072078A (en) | A kind of grain cuttlefish processed and preparation method thereof | |
| KR100422382B1 (en) | Manufacturing Method for Softened Soy Cake | |
| JP4406322B2 (en) | Method for producing soy tempeh fermented food | |
| KR101959339B1 (en) | Method for preparing of barley tea powder containing rice bran | |
| CN110754626A (en) | Preparation method and process of venison mushroom meat paste | |
| CN111543612B (en) | Semen trichosanthis and processing method thereof | |
| US1194495A (en) | Soy-beau products and method of preparation | |
| TH19507A3 (en) | Chinese walnut flavored melon or sunflower seeds and their products | |
| TH19507C3 (en) | Chinese walnut flavored melon or sunflower seeds and their products | |
| US1416588A (en) | Food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20201023 |