CN107927681A - The processing method of nut - Google Patents
The processing method of nut Download PDFInfo
- Publication number
- CN107927681A CN107927681A CN201711120875.5A CN201711120875A CN107927681A CN 107927681 A CN107927681 A CN 107927681A CN 201711120875 A CN201711120875 A CN 201711120875A CN 107927681 A CN107927681 A CN 107927681A
- Authority
- CN
- China
- Prior art keywords
- nut
- minutes
- baste
- shell
- processing method
- 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.)
- Pending
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Classifications
-
- 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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention is intended to provide a kind of processing method of nut, comprises the following steps：（1）Nut is rinsed into the water, and by the nut after rinsing be put into 15 DEG C of water immersion 49 it is small when；（4）Nut after immersion, which enters in the steam oven that temperature is 150 DEG C 200 DEG C, carries out boiling 10 15 minutes；（5）Nut after boiling is into quick-frozen in 2 to 5 DEG C of refrigeration plant so that crack is formed on nut shell；（6）The crannied nut of shell is put into frying pan, adds baste, frying temperature is 230 260 DEG C, and the time is 5 10 minutes so that nut shell thoroughly splits；（7）Nut after frying is put into baste to soak 5 10 minutes, is placed again into after draining afterwards in frying pan, 280 300 DEG C, the time is 5 10 minutes；Postcooling after pack to obtain the final product.This method overcomes the defects of prior art, has the characteristics that survival rate is high, yield is high.
Description
Technical field
The present invention relates to food processing field, and in particular to the processing method of nut.
Background technology
Nut is also known as shell fruit, is mostly the cotyledon or endosperm of vegetable seeds, and nutritive value is very high.Nut is generally divided to two classes：One
It is to set nut, including almond, cashew nut, fibert, walnut, pine nut, Chinese chestnut, gingko (ginkgo), American pistachios, macadamia etc.；Second,
Seed, including peanut, sunflower seed, pumpkin seeds, watermelon seeds, Snakegourd Fruit seed etc..
Wherein most nut is made by parch, and it is more to provide some that some flavor enhancements are added during parch
The taste of memberization, but since the unsuitable traditional parch method temperature control of nut species is difficult, temperature is low, the heavily fortified point for frying out
Fruit is not very good eating, and temperature is high, which to fry the shell ash containing stir-bake to brown, the shell ash of this stir-bake to brown in nut shell out, has human body necessarily
Harm.
The content of the invention
The present invention is intended to provide a kind of processing method of nut, the defects of this method overcomes the prior art, there is process letter
Singly, the characteristics of nut is tasty good.
Technical scheme is as follows：
A kind of processing method of nut, comprises the following steps：
（1）Nut is rinsed into the water, and by the nut after rinsing be put into 1-5 DEG C of water soak 4-9 it is small when；
（4）Nut after immersion, which enters in the steam oven that temperature is 150 DEG C -200 DEG C, carries out boiling 10-15 minutes；
（5）It is quick-frozen in the refrigeration plant of -2 to -5 DEG C of nut entrance after boiling so that crack is formed on nut shell；
（6）The crannied nut of shell is put into frying pan, adds baste, frying temperature is 230-260 DEG C, time 5-10
Minute so that nut shell thoroughly splits；
（7）Nut after frying is put into baste to soak 5-10 minutes, is placed again into after draining afterwards in frying pan, 280-300
DEG C, the time is 5-10 minutes；Postcooling after pack to obtain the final product.
Preferably, the baste is made of the raw material of following parts by weight：Dried orange peel 5-7, radix glycyrrhizae 3-4, cardamom 2-3, osmanthus
Skin 3-4, Chinese prickly ash 1-2, cream 25-30, white sugar 4-6, maltitol 0.5-1, remaining is water；
Preferably, the baste is made of the raw material of following parts by weight：Salt 10-20, five-spice powder 2-3, rhizoma zingiberis 3-5, grass
Fruit 2-4, cumin 2-5, remaining is water；
Preferably, the nut is one of hickory nut, macadamia, gingko, American pistachios, Chinese torreya, fibert.
Beneficial effects of the present invention are as follows：By the boiling of early period and quick-frozen so that nut shell expands with heat and contract with cold to be formed and splits
Seam, basis is provided for follow-up frying is tasty；Using the pattern of first stir-fry-immersion-re-roasting so that nut undergoes height in baste
The process of temperature-hypo-hyperthermia so that nut is tasty and tasty uniform, lifts taste quality.
Embodiment
The present invention is illustrated with reference to specific embodiment.
Embodiment 1
A kind of processing method of nut provided in this embodiment, comprises the following steps：；
（1）Nut is rinsed into the water, and by the nut after rinsing be put into 1 DEG C of water immersion 9 it is small when；
（4）Nut after immersion, which enters in the steam oven that temperature is 150 DEG C, carries out boiling 10 minutes；
（5）It is quick-frozen in the refrigeration plant of -5 DEG C of nut entrance after boiling so that crack is formed on nut shell；
（6）The crannied nut of shell is put into frying pan, adds baste, frying temperature is 260 DEG C, and the time is 10 minutes,
So that nut shell thoroughly splits；
（7）Nut after frying is put into baste to soak 10 minutes, is placed again into after draining afterwards in frying pan, 300 DEG C, when
Between be 10 minutes；Postcooling after pack to obtain the final product；
Preferably, the baste is made of the raw material of following parts by weight：Dried orange peel 5, radix glycyrrhizae 3, cardamom 2, cassia bark 3, Chinese prickly ash 1,
Cream 25, white sugar 4, maltitol 0.5, remaining is water；
The nut is hickory nut.
Embodiment 2
A kind of processing method of nut provided in this embodiment, comprises the following steps：；
（1）Nut is rinsed into the water, and by the nut after rinsing be put into 5 DEG C of water immersion 4 it is small when；
（4）Nut after immersion, which enters in the steam oven that temperature is 150 DEG C, carries out boiling 10 minutes；
（5）It is quick-frozen in the refrigeration plant of -2 DEG C of nut entrance after boiling so that crack is formed on nut shell；
（6）The crannied nut of shell is put into frying pan, adds baste, frying temperature is 230 DEG C, and the time is 5 minutes, is made
Nut shell is obtained thoroughly to split；
（7）Nut after frying is put into baste to soak 10 minutes, is placed again into after draining afterwards in frying pan, 300 DEG C, the time
For 10 minutes；Postcooling after pack to obtain the final product；
The baste is made of the raw material of following parts by weight：Salt 10, five-spice powder 2, rhizoma zingiberis 3, tsaoko 2, cumin 2, remaining
For water；
The nut is American pistachios.
Claims (4)
1. a kind of processing method of nut, it is characterised in that comprise the following steps：
（1）Nut is rinsed into the water, and by the nut after rinsing be put into 1-5 DEG C of water soak 4-9 it is small when；
（4）Nut after immersion, which enters in the steam oven that temperature is 150 DEG C -200 DEG C, carries out boiling 10-15 minutes；
（5）It is quick-frozen in the refrigeration plant of -2 to -5 DEG C of nut entrance after boiling so that crack is formed on nut shell；
（6）The crannied nut of shell is put into frying pan, adds baste, frying temperature is 230-260 DEG C, time 5-10
Minute so that nut shell thoroughly splits；
（7）Nut after frying is put into baste to soak 5-10 minutes, is placed again into after draining afterwards in frying pan, 280-300
DEG C, the time is 5-10 minutes；Postcooling after pack to obtain the final product.
2. the processing method of nut according to claim 1, it is characterised in that：
The baste is made of the raw material of following parts by weight：Dried orange peel 5-7, radix glycyrrhizae 3-4, cardamom 2-3, cassia bark 3-4, Chinese prickly ash 1-
2nd, cream 25-30, white sugar 4-6, maltitol 0.5-1, remaining is water；
3. the processing method of nut according to claim 1, it is characterised in that：
The baste is made of the raw material of following parts by weight：It is salt 10-20, five-spice powder 2-3, rhizoma zingiberis 3-5, tsaoko 2-4, diligent
Right 2-5, remaining is water；
4. the processing method of nut according to claim 1, it is characterised in that：The nut is hickory nut, Hawaii
One of fruit, gingko, American pistachios, Chinese torreya, fibert.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711120875.5A CN107927681A (en) | 2017-11-14 | 2017-11-14 | The processing method of nut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711120875.5A CN107927681A (en) | 2017-11-14 | 2017-11-14 | The processing method of nut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927681A true CN107927681A (en) | 2018-04-20 |
Family
ID=61935045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711120875.5A Pending CN107927681A (en) | 2017-11-14 | 2017-11-14 | The processing method of nut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927681A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477577A (en) * | 2018-05-04 | 2018-09-04 | 周晓燕 | Mix nut can and its manufacture craft |
| CN110250476A (en) * | 2019-06-21 | 2019-09-20 | 潜山长林农业有限公司 | A kind of apocarya stir-frying-technology |
| CN110623233A (en) * | 2019-09-03 | 2019-12-31 | 安徽廷龙食品有限公司 | Processing and storing method for prolonging shelf life of roasted seeds and nuts |
| CN110731493A (en) * | 2018-07-20 | 2020-01-31 | 兰志平 | Opening process for kinds of open hazelnuts |
| CN112741295A (en) * | 2021-01-13 | 2021-05-04 | 黄山巧明贡榧有限公司 | Processing method of opened Chinese torreya |
| CN114158713A (en) * | 2021-11-05 | 2022-03-11 | 广东南兴天虹果仁制品有限公司 | Method for flavoring nuts and application |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005323508A (en) * | 2004-05-12 | 2005-11-24 | Junichi Honda | Ginkgo processed food and method for producing the same |
| CN104382117A (en) * | 2014-10-22 | 2015-03-04 | 潜山县有余瓜蒌开发有限责任公司 | Low-temperature roasting method for nuts |
| CN105167012A (en) * | 2015-08-11 | 2015-12-23 | 王新昌 | Processing method for nuts to be shelled by hand |
| CN106722666A (en) * | 2016-12-14 | 2017-05-31 | 任宏刚 | A kind of salt fines wrap up walnut roasted processing method |
-
2017
- 2017-11-14 CN CN201711120875.5A patent/CN107927681A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005323508A (en) * | 2004-05-12 | 2005-11-24 | Junichi Honda | Ginkgo processed food and method for producing the same |
| CN104382117A (en) * | 2014-10-22 | 2015-03-04 | 潜山县有余瓜蒌开发有限责任公司 | Low-temperature roasting method for nuts |
| CN105167012A (en) * | 2015-08-11 | 2015-12-23 | 王新昌 | Processing method for nuts to be shelled by hand |
| CN106722666A (en) * | 2016-12-14 | 2017-05-31 | 任宏刚 | A kind of salt fines wrap up walnut roasted processing method |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477577A (en) * | 2018-05-04 | 2018-09-04 | 周晓燕 | Mix nut can and its manufacture craft |
| CN110731493A (en) * | 2018-07-20 | 2020-01-31 | 兰志平 | Opening process for kinds of open hazelnuts |
| CN110250476A (en) * | 2019-06-21 | 2019-09-20 | 潜山长林农业有限公司 | A kind of apocarya stir-frying-technology |
| CN110623233A (en) * | 2019-09-03 | 2019-12-31 | 安徽廷龙食品有限公司 | Processing and storing method for prolonging shelf life of roasted seeds and nuts |
| CN112741295A (en) * | 2021-01-13 | 2021-05-04 | 黄山巧明贡榧有限公司 | Processing method of opened Chinese torreya |
| CN112741295B (en) * | 2021-01-13 | 2023-10-17 | 黄山巧明贡榧有限公司 | Processing method of Chinese torreya with opening |
| CN114158713A (en) * | 2021-11-05 | 2022-03-11 | 广东南兴天虹果仁制品有限公司 | Method for flavoring nuts and application |
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Application publication date: 20180420 |