CN107853657A - A kind of processing method of American pistachios - Google Patents
A kind of processing method of American pistachios Download PDFInfo
- Publication number
- CN107853657A CN107853657A CN201711012170.1A CN201711012170A CN107853657A CN 107853657 A CN107853657 A CN 107853657A CN 201711012170 A CN201711012170 A CN 201711012170A CN 107853657 A CN107853657 A CN 107853657A
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- Prior art keywords
- american pistachios
- processing method
- pistachios
- american
- dried
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing method of American pistachios, comprise the following steps：1）Select raw material, 2）Clean, drain, 3）Thick gravy cooks, cooling, 4）Drying, 5）Baking, 6）Vacuum packaging.The American pistachios of processing method production of the present invention were both crisp, and nutritive value is again high, added natural plant composition and were seasoned, prosthetic additive is safe and healthy, meets public demand.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of processing method of American pistachios.
Background technology
American pistachios are the food of high nutrition, every 100 grams of kernels microgram containing dehydroretinol 0, the microgram of folic acid 59,3 milligrams of iron content,
Phosphorous 440 milligrams, containing 970 milligrams of potassium, containing 270 milligrams of sodium, 120 milligrams of calcic, while also contain nicotinic acid, pantothenic acid, mineral matter etc..
American pistachios again be nourishing food medicine, it is sweet nontoxic, and warm kidney warms up spleen, and help is deficient, pleasant in tune, can treat neurasthenia, edema,
The diseases such as anaemia, malnutrition, chronic rush down dysentery.Pistachio contains the compositions such as vitamin E, there is anti-aging, can strengthen
Constitution；Due to containing abundant grease in American pistachios, therefore relax bowel, contribute to body detoxification.American pistachios are purple
Red fruit clothing, containing anthocyanidin, this is a kind of Natural Antioxidants, and then yellow containing abundant leaf in emerald kernel
Element, it not only can with anti-oxidant, and to protection retina it is also very good.
The processing of existing American pistachios leisure food, is seasoned using man-made additives such as honey element, essence, less strong
Health.
The content of the invention
In view of the deficienciess of the prior art, the present invention provides a kind of processing method of American pistachios.
The present invention is achieved through the following technical solutions：A kind of processing method of American pistachios, comprises the following steps：
1）Select raw material：Select pure, fresh, cleaning free from admixture, the American pistachios of even particle size, folder opening；
2）Cleaning：The American pistachios for having pressed from both sides opening are poured into wash agitation machine, 0.3-0.8 kg are added per 100kg American pistachios
NaHCO3With 0.2-0.7 kg NaHSO4, add water, amount of water is defined just to submerge American pistachios, stirring and washing 20-30min, uses
Clear water rinses 3-5 times, drains；
3）Thick gravy cooks, cooling：American pistachios after draining are put into the thick gravy containing following components：The root of Dahurain angelica, fennel, radix glycyrrhizae,
Dried orange peel, longan, ginger, chrysanthemum, salt, chu-hou paste, 3-3.5h is cooked at 75-95 DEG C, cooling, 15-20h is stood, drains；
4）Dry：Dried below 50 DEG C；
5）Baking：Dried American pistachios are toasted into 30-60min at a temperature of 70-95 DEG C；
6）Vacuum packaging, is made finished product：American pistachios after baking are through cooling down, being vacuum-packed, finished product being made.
The thick gravy is made by the component below in terms of weight content：Root of Dahurain angelica 1-4%, fennel 0.6-1.2%, radix glycyrrhizae 1-
4%th, dried orange peel 2-3%, longan 1-3%, ginger 1.0-1.4%, chrysanthemum 1.0-1.2%, salt 5-6%, chu-hou paste 2-3%, remaining is clear
Water.
Preferably, 0.45 kg NaHCO are added per 100kg American pistachios3With 0.5kg NaHSO4, stirring and washing 20-
30min is drained.
Further, the stirring and washing is cleaned using supersonic wave cleaning machine, power 100KHz.
Step 4）After drying, the water content of American pistachios is 2~4%.
Preferably, dried American pistachios are toasted into 15-30min at a temperature of 70-75 DEG C, then in 85-95 DEG C of temperature
Lower baking 12-26min, make happy kernel brittle.
The American pistachios of processing method production of the present invention were both crisp, and nutritive value is again high, added natural plant composition and adjusted
Taste, prosthetic additive is safe and healthy, meets public demand.
Embodiment
The invention will be further described with the following Examples.
Embodiment 1 prepares American pistachios using below step：
1）Select raw material：Select pure, fresh, cleaning free from admixture, the American pistachios of even particle size, folder opening；
2）Cleaning：The American pistachios for having pressed from both sides opening are poured into wash agitation machine, 0.45kg NaHCO are added per 100kg American pistachios3
With 0.5kg NaHSO4, adding water, amount of water is defined by just submerging American pistachios, stirring and washing 25min, is rinsed 3 times with clear water,
Drain；
3）Thick gravy cooks, cooling：American pistachios after draining are put into thick gravy, 3h is cooked at 95-95 DEG C, cooling, stands 20h,
Drain；The thick gravy is made by the component below in terms of weight content：The root of Dahurain angelica 2%, fennel 1%, radix glycyrrhizae 2.5%, dried orange peel 3%, osmanthus
Circle 2%, ginger 1.2%, chrysanthemum 1%, salt 6%, chu-hou paste 2.5%, remaining is clear water；
4）Dry：It is 2~4% to be dried below 50 DEG C to the water content of American pistachios；
5）Baking：30min is toasted at a temperature of 70-75 DEG C, 12min is then toasted at a temperature of 85-95 DEG C, makes happy kernel
It is brittle；
6）Vacuum packaging, is made finished product：American pistachios after baking are through cooling down, being vacuum-packed, finished product being made.
Embodiment 2 prepares American pistachios using below step：
1）Select raw material：Select pure, fresh, cleaning free from admixture, the American pistachios of even particle size, folder opening；
2）Cleaning：The American pistachios for having pressed from both sides opening are poured into wash agitation machine, 0.8 kg NaHCO are added per 100kg American pistachios3
With 0.2 kg NaHSO4, adding water, amount of water is defined by just submerging American pistachios, stirring and washing 20min, is rinsed 5 times with clear water,
Drain；
3）Thick gravy cooks, cooling：American pistachios after draining are put into thick gravy, 3.5h is cooked at 75-85 DEG C, cools down, stand
20h, drain；The thick gravy is made by the component below in terms of weight content：The root of Dahurain angelica 1%, fennel 1.2%, radix glycyrrhizae 4%, dried orange peel
3%th, longan 3%, ginger 1%, chrysanthemum 1.0%, salt 6%, chu-hou paste 3%, remaining is clear water；
4）Dry：It is 2~4% to be dried below 50 DEG C to the water content of American pistachios；
5）Baking：15min is toasted at a temperature of 70-75 DEG C, 26min is then toasted at a temperature of 85-95 DEG C, makes happy kernel
It is brittle；
6）Vacuum packaging, is made finished product：American pistachios after baking are through cooling down, being vacuum-packed, finished product being made.
Embodiment 3 prepares American pistachios using below step：
1）Select raw material：Select pure, fresh, cleaning free from admixture, the American pistachios of even particle size, folder opening；
2）Cleaning：The American pistachios for having pressed from both sides opening are poured into wash agitation machine, 0.3 kg NaHCO are added per 100kg American pistachios3
With 0.7 kg NaHSO4, add water, amount of water is defined just to submerge American pistachios, cleaned with supersonic wave cleaning machine, power
100KHz, 30min is cleaned, rinsed 5 times, drained with clear water；
3）Thick gravy cooks, cooling：American pistachios after draining are put into thick gravy .5h is cooked at 80-90 DEG C, cooling, stands 15h,
Drain；The thick gravy is made by the component below in terms of weight content：The root of Dahurain angelica 4%, fennel 0.6%, radix glycyrrhizae 1%, dried orange peel 2%, osmanthus
Circle 1%, ginger 1.4%, chrysanthemum 1.0%, salt 6%, chu-hou paste 2%, remaining is clear water；
4）Dry：It is 2~4% to be dried below 50 DEG C to the water content of American pistachios；
5）Baking：25min is toasted at a temperature of 70-75 DEG C, 20min is then toasted at a temperature of 85-95 DEG C, makes happy kernel
It is brittle；
6）Vacuum packaging, is made finished product：American pistachios after baking are through cooling down, being vacuum-packed, finished product being made.
Claims (6)
1. a kind of processing method of American pistachios, it is characterised in that comprise the following steps：
1）Select raw material：Select pure, fresh, cleaning free from admixture, the American pistachios of even particle size, folder opening；
2）Cleaning：The American pistachios for having pressed from both sides opening are poured into wash agitation machine, 0.3-0.8 kg are added per 100kg American pistachios
NaHCO3With 0.2-0.7 kg NaHSO4, add water, amount of water is defined just to submerge American pistachios, stirring and washing 20-30min, uses
Clear water rinses 3-5 times, drains；
3）Thick gravy cooks, cooling：American pistachios after draining are put into the thick gravy containing following components：The root of Dahurain angelica, fennel, radix glycyrrhizae,
Dried orange peel, longan, ginger, chrysanthemum, salt, chu-hou paste, 3-3.5h is cooked at 75-95 DEG C, cooling, 15-20h is stood, drains；
4）Dry：Dried below 50 DEG C；
5）Baking：Dried American pistachios are toasted into 30-60min at a temperature of 70-95 DEG C；
6）Vacuum packaging, is made finished product：American pistachios after baking are through cooling down, being vacuum-packed, finished product being made.
2. processing method according to claim 1, it is characterised in that the thick gravy is by the component in terms of weight content below
It is made：Root of Dahurain angelica 1-4%, fennel 0.6-1.2%, radix glycyrrhizae 1-4%, dried orange peel 2-3%, longan 1-3%, ginger 1.0-1.4%, chrysanthemum 1.0-
1.2%th, salt 5-6%, chu-hou paste 2-3%, remaining is clear water.
3. processing method according to claim 1, it is characterised in that add 0.45 kg NaHCO per 100kg American pistachios3
With 0.5kg NaHSO4, stirring and washing 20-30min drains.
4. processing method according to claim 1, it is characterised in that the stirring and washing is clear using supersonic wave cleaning machine
Wash, power 100KHz.
5. processing method according to claim 1, it is characterised in that step 4）After drying, the water content of American pistachios for 2~
4%。
6. processing method according to claim 1, it is characterised in that by dried American pistachios at a temperature of 70-75 DEG C
15-30min is toasted, 12-26min is then toasted at a temperature of 85-95 DEG C, makes happy kernel brittle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711012170.1A CN107853657A (en) | 2017-10-26 | 2017-10-26 | A kind of processing method of American pistachios |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711012170.1A CN107853657A (en) | 2017-10-26 | 2017-10-26 | A kind of processing method of American pistachios |
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| CN107853657A true CN107853657A (en) | 2018-03-30 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838704A (en) * | 2020-07-01 | 2020-10-30 | 杭州姚生记食品有限公司 | Pistachio processing method and pistachio processing system |
| CN112869097A (en) * | 2021-02-28 | 2021-06-01 | 广东玖乐食品产业有限公司 | Fragrant and mellow easy-to-peel pistachio nuts and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578638A (en) * | 2012-03-28 | 2012-07-18 | 常熟市汇康食品厂 | Method for processing pistachio nuts |
| CN104172306A (en) * | 2014-07-25 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of fermented bean curd pistachios |
-
2017
- 2017-10-26 CN CN201711012170.1A patent/CN107853657A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578638A (en) * | 2012-03-28 | 2012-07-18 | 常熟市汇康食品厂 | Method for processing pistachio nuts |
| CN104172306A (en) * | 2014-07-25 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of fermented bean curd pistachios |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838704A (en) * | 2020-07-01 | 2020-10-30 | 杭州姚生记食品有限公司 | Pistachio processing method and pistachio processing system |
| CN112869097A (en) * | 2021-02-28 | 2021-06-01 | 广东玖乐食品产业有限公司 | Fragrant and mellow easy-to-peel pistachio nuts and preparation method thereof |
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Application publication date: 20180330 |