CN108272059A - A kind of fish-skin Queensland nut and its processing method - Google Patents
A kind of fish-skin Queensland nut and its processing method Download PDFInfo
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- CN108272059A CN108272059A CN201810162507.5A CN201810162507A CN108272059A CN 108272059 A CN108272059 A CN 108272059A CN 201810162507 A CN201810162507 A CN 201810162507A CN 108272059 A CN108272059 A CN 108272059A
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- skin
- fish
- queensland nut
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- icing sugar
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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
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
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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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of processing method of fish-skin Queensland nut provided by the present invention, belongs to food processing field, key link has：Stock, Icing Sugar slurry, dry powder, additive color liquid wrap up in skin, air-dried, baking, additive color, packaging.The processing method of the fish-skin Queensland nut mainly uses robotic production, reduces manual labor, step is simple, and low processing cost, the shelf-life is longer, suitable for mass production.The fish-skin Queensland nut of making combines the flavor of Queensland nut and fish-skin, has the advantages that crispy savoury, full of nutrition, can preferably meet diversified demand and nutrition diversification needs of the people to food taste.
Description
Technical field
The present invention relates to a kind of fish-skin Queensland nuts, and the invention further relates to a kind of processing methods of the fish-skin Queensland nut.
Background technology
Queensland nut（Classification system：Macadamia ternifolia F. Muell.）Alias：Queensland's chestnut, Australia are recklessly
Peach, macadamia, macadamia nut are a kind of tree life nuts originating in Australia, and there is cultivation in Yunnan, Guangdong, the Taiwan in China.Australia
Continent nut nutrition is abundant, and oil content 70% -79% is with oleic acid and palmitic acid especially with the characteristics of being rich in unsaturated fatty acid
Main, the unsaturated fatty acid of bare hull kind Queensland nut benevolence and the ratio of saturated fatty acid are 6.2, and thick shell kind is 4.8；Protein
9%, also contain abundant calcium, phosphorus, iron, vitamin B1, B2 and needed by human 8 kinds of amino acid.Queensland nut kernel crisp-fried is slided
It is tender palatable, have unique cream fragrance, be the preferable edible nut of quality in the world, be known as " dry fruit queen " " world's nut it
The laudatory title of king ".
Currently, people are relatively simple to the eating method of Queensland nut, typically parch is ripe directly eats kernel.With
People's living standard is continuously improved, and the increasing to food diversified demand, traditional Queensland nut eating method cannot expire
The needs of sufficient people.
Invention content
The object of the present invention is to provide a kind of novel cuisines fish-skin Queensland nut, collection is salty, sweet tea, shortcake, crisp, full of nutrition, taste
The features such as U.S. palatable.
The invention solves another technical problem be to provide a kind of processing and preserving method of fish-skin Queensland nut, we
Method step is simple, and low processing cost, the shelf-life is longer, suitable for mass production.
The present invention provides a kind of fish-skin Queensland nut, which processes gained by following methods：
（1）Stock：Queensland nut decladding, removal goes mouldy, broken valve and irregular Queensland nut benevolence, filters out Australia of the same size
Continent nut tentatively sterilizes the Queensland nut benevolence screened using pulse strong-light, and pulsatile once light one glistens in 4J/
cm；
（2）Icing Sugar is starched：It is impregnated the Icing Sugar contained in a reservoir with warm water and is stirred to complete and melted, saturation degree reaches 100%,
As saturated sugar syrup, dry flour is poured into blender, then the saturated sugar syrup is injected, marginal not enters the stirring of saturated sugar syrup side,
Saturated sugar syrup and the ratio of dry flour are about 1: 1, then will account for the rape oil of Icing Sugar slurry total amount 1.5-2%, the south of 0.25-0.5% again
The egg slurry slowly in injection Icing Sugar slurry to stirring evenly completely of breast, 0.25-0.5%；
（3）Dry powder：It is by weight that 25-28 parts of glutinous rice flour, 0.5-0.7 parts of starch, 3-5 parts of salt, 0.25-0.3 parts of monosodium glutamate is mixed
It closes uniform；
（4）Additive color liquid：By weight by 0.4-0.5 portions of soy sauce or fish sauce, 0.04-0.05 parts of edible paraffin oils, eat color on a small quantity
Element is uniformly mixed；
（5）Wrap up in skin：24-25 parts of Queensland nut benevolence are poured into sugar coating machine by weight, start sugar coating machine and step is added（1）Institute
State Icing Sugar slurry and step（2）The dry powder, the method for addition are that a Icing Sugar slurry is first added to add a dry powder, are added two parts
Icing Sugar slurry adds a dry powder, and two parts of dry powder are added and add a Icing Sugar slurry, adds, add when turning repeatedly, until
Queensland nut benevolence surface is wrapped by starch completely can be added other auxiliary materials, should sprinkle even when adding auxiliary material, add auxiliary material
After can add a little dry powder and roll several turns so that fish-skin surface is more smooth, form the fish-skin of one layer of 3-4 millimeters thick；
（6）It air-dries：It wraps up in the fish-skin Queensland nut after skin and takes out screening, be sent on operation console to spread out and dry to water content less than 40%
Below；
（7）Baking：Air-dried fish-skin Queensland nut is placed in rotating cage and is toasted, temperature is controlled at 200-210 DEG C, toasts 25-
35 minutes to ripe；
（8）Additive color：The fish-skin Queensland nut baked is being poured into while hot in additive color pot in 20 minutes after baking, and is being stirred,
Then it is rapidly added step（3）The additive color liquid, and stir evenly, make fish-skin Queensland nut uniform coloring；
（9）Packaging：It is spread out after the coloring of fish-skin Queensland nut and disperses hot gas and moisture, carry out re-pasteurization after cooling completely, once
The flash of light of pulsed light one killed the fish-skin Queensland nut vacuum packing machine of bacterium according to a fish-skin Queensland nut portion in 4J/cm
Food desiccant is vacuum-packed.
The beneficial effects of the invention are as follows：The fish-skin Queensland nut of making has fully demonstrated the flavor of Queensland nut and fish-skin,
Have the advantages that crispy savoury, full of nutrition, it is polynary to the diversified demand of food taste and nutrition preferably to meet people
Change and needs.The fish-skin Queensland nut mainly uses robotic production, reduces manual labor, and step is simple, low processing cost,
Shelf-life is longer, suitable for mass production.
Specific implementation mode
For the present invention is better described, it is easy to understand technical scheme of the present invention, of the invention is typical but non-limiting
Embodiment is as follows：
Embodiment one
（1）Stock：Take 24 kilograms of Queensland nut decladdings, removal goes mouldy, broken valve and irregular Queensland nut, filters out size one
The Queensland nut benevolence of cause tentatively sterilizes the Queensland nut benevolence screened using pulse strong-light, and pulsatile once light one glistens
In 4J/cm；
（2）Icing Sugar is starched：It is impregnated the Icing Sugar contained in a reservoir with warm water and is stirred to complete and melted, saturation degree reaches 100%,
As saturated sugar syrup, dry flour is poured into blender, then the saturated sugar syrup is injected, marginal not enters the stirring of saturated sugar syrup side,
Saturated sugar syrup and the ratio of dry flour are about 1: 1, then will account for the rape oil of Icing Sugar slurry total amount 1.5-2%, the south of 0.25-0.5% again
The egg slurry slowly in injection Icing Sugar slurry to stirring evenly completely of breast, 0.25-0.5%；
（3）Dry powder：26 kilograms of glutinous rice flour, 0.65 kilogram of starch, 4 kilograms of salt, 0.25 kilogram of monosodium glutamate is taken to be uniformly mixed；
（4）Additive color liquid：0.48 kilogram of fish sauce, 0.048 kilogram of edible paraffin oil, a small amount of food coloring are mixed by weight equal
It is even；
（5）Wrap up in skin：Queensland nut benevolence is poured into sugar coating machine, sugar coating machine is started and step is added（1）The Icing Sugar slurry and step
（2）The dry powder, the method for addition are that a Icing Sugar slurry is first added to add a dry powder, and two parts of Icing Sugar slurries are added and add one
Part dry powder is added two parts of dry powder and adds a Icing Sugar slurry, adds, adds when turning repeatedly, until Queensland nut benevolence surface
Other auxiliary materials can be added by being wrapped completely by starch, should be sprinkled when adding auxiliary material it is even, added can add after auxiliary material it is a little
Dry powder and more several turns of rollings, so that fish-skin surface is more smooth, the fish-skin of one layer of 3-4 millimeters thick of formation；
（6）It air-dries：It wraps up in the fish-skin Queensland nut after skin and takes out screening, be sent on operation console to spread out and dry to water content less than 40%
Below；
（7）Baking：Air-dried fish-skin Queensland nut is placed in rotating cage and is toasted, temperature is controlled at 200-210 DEG C, toasts 20-
30 minutes to ripe；
（8）Additive color：The fish-skin Queensland nut baked is being poured into while hot in additive color pot in 20 minutes after baking, and is being stirred,
Then it is rapidly added step（3）The additive color liquid, and stir evenly, make fish-skin Queensland nut uniform coloring；
（9）Packaging：It is spread out after the coloring of fish-skin Queensland nut and disperses hot gas and moisture, carry out re-pasteurization after cooling completely, once
The flash of light of pulsed light one killed the fish-skin Queensland nut vacuum packing machine of bacterium according to a fish-skin Queensland nut portion in 4J/cm
Food desiccant is vacuum-packed.
Applicant states that the present invention illustrates the procedure of processing of the present invention, but the present invention not office by above-described embodiment
It is limited to above-mentioned procedure of processing, that is, does not mean that the present invention has to rely on above-mentioned procedure of processing and could implement.Technical field
Technical staff it will be clearly understood that any improvement in the present invention, equivalence replacement and auxiliary element to raw material selected by the present invention
Addition, the selection etc. of concrete mode, all fall within protection scope of the present invention and the open scope.
Claims (7)
1. a kind of processing method of fish-skin Queensland nut, includes the following steps：
（1）Stock：Queensland nut decladding, removal goes mouldy, broken valve and irregular Queensland nut benevolence, filters out Australia of the same size
Continent nut tentatively sterilizes the Queensland nut benevolence screened using pulse strong-light, and pulsatile once light one glistens in 4J/
cm；
（2）Icing Sugar is starched：It is impregnated the Icing Sugar contained in a reservoir with warm water and is stirred to complete and melted, saturation degree reaches 100%,
As saturated sugar syrup, dry flour is poured into blender, then the saturated sugar syrup is injected, marginal not enters the stirring of saturated sugar syrup side,
Saturated sugar syrup and the ratio of dry flour are about 1: 1, then will account for the rape oil of Icing Sugar slurry total amount 1.5-2%, the south of 0.25-0.5% again
The egg slurry slowly in injection Icing Sugar slurry to stirring evenly completely of breast, 0.25-0.5%；
（3）Dry powder：It is by weight that 25-28 parts of glutinous rice flour, 0.5-0.7 parts of starch, 3-5 parts of salt, 0.25-0.3 parts of monosodium glutamate is mixed
It closes uniform；
（4）Additive color liquid：By weight by 0.4-0.5 portions of soy sauce or fish sauce, 0.04-0.05 parts of edible paraffin oils, eat color on a small quantity
Element is uniformly mixed；
（5）Wrap up in skin：24-25 parts of Queensland nut benevolence are poured into sugar coating machine by weight, start sugar coating machine and step is added（1）Institute
State Icing Sugar slurry and step（2）The dry powder, the method for addition are that a Icing Sugar slurry is first added to add a dry powder, are added two parts
Icing Sugar slurry adds a dry powder, and two parts of dry powder are added and add a Icing Sugar slurry, adds, add when turning repeatedly, until
Queensland nut benevolence surface is wrapped by starch completely can be added other auxiliary materials, should sprinkle even when adding auxiliary material, add auxiliary material
After can add a little dry powder and roll several turns so that fish-skin surface is more smooth, form the fish-skin of one layer of 3-4 millimeters thick；
（6）It air-dries：It wraps up in the fish-skin Queensland nut after skin and takes out screening, be sent on operation console to spread out and dry to water content less than 40%
Below；
（7）Baking：Air-dried fish-skin Queensland nut is placed in rotating cage and is toasted, temperature is controlled at 200-210 DEG C, toasts 25-
35 minutes to ripe；
（8）Additive color：The fish-skin Queensland nut baked is being poured into while hot in additive color pot in 20 minutes after baking, and is being stirred,
Then it is rapidly added step（3）The additive color liquid, and stir evenly, make fish-skin Queensland nut uniform coloring；
（9）Packaging：It is spread out after the coloring of fish-skin Queensland nut and disperses hot gas and moisture, carry out re-pasteurization after cooling completely, once
The flash of light of pulsed light one killed the fish-skin Queensland nut vacuum packing machine of bacterium according to a fish-skin Queensland nut portion in 4J/cm
Food desiccant is vacuum-packed.
2. a kind of fish-skin Queensland nut of the processing method processing gained of fish-skin Queensland nut according to claim 1.
3. a kind of processing method of fish-skin Queensland nut according to claim 1, it is characterised in that：It is contained in warm water immersion
Icing Sugar in container and being stirred to complete melts, and saturation degree reaches 100%, becomes saturated sugar syrup, and dry flour is poured into stirring
In machine, then the saturated sugar syrup being injected, marginal not enters the stirring of saturated sugar syrup side, and the ratio of saturated sugar syrup and dry flour is about 1: 1,
Then the egg slurry injection Icing Sugar slowly of the rape oil of Icing Sugar slurry total amount 1.5-2%, the fermented red beancurd of 0.25-0.5%, 0.25-0.5% will be accounted for again
To Icing Sugar slurry made of stirring evenly completely in slurry.
4. a kind of processing method of fish-skin Queensland nut according to claim 1, it is characterised in that：By weight by glutinous rice
25-28 parts of powder, 0.5-0.7 parts of starch, 3-5 parts of salt, 0.25-0.3 parts of monosodium glutamate are uniformly mixed manufactured dry powder.
5. a kind of processing method of fish-skin Queensland nut according to claim 1, it is characterised in that：By weight by 0.4-
0.5 portion of soy sauce or fish sauce, 0.04-0.05 parts of edible paraffin oils, a small amount of food coloring are uniformly mixed manufactured additive color liquid.
6. a kind of processing method of fish-skin Queensland nut according to claim 1, it is characterised in that：Queensland nut benevolence is poured into
In sugar coating machine, starts sugar coating machine and step is added（1）The Icing Sugar slurry and step（2）The dry powder, the method for addition are first to add
Enter a Icing Sugar slurry and add a dry powder, two parts of Icing Sugar slurries are added and add a dry powder, two parts of dry powder are added and add one
Portion Icing Sugar slurry, adds, adds when turning repeatedly, until Queensland nut benevolence surface wrapped completely by starch can be added it is other
Auxiliary material, should be sprinkled when adding auxiliary material it is even, added can add after auxiliary material a little dry powder and roll several turns so that fish-skin surface
It is more smooth, form the fish-skin of one layer of 3-4 millimeters thick.
7. a kind of processing method of fish-skin Queensland nut according to claim 1, it is characterised in that：Fish-skin Queensland nut
It is spread out after color and disperses hot gas and moisture, carry out re-pasteurization after cooling completely, pulsatile once light one glistens in 4J/cm, kills bacterium
Fish-skin Queensland nut be vacuum-packed according to a fish-skin Queensland nut mess drier with vacuum packing machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810162507.5A CN108272059A (en) | 2018-02-27 | 2018-02-27 | A kind of fish-skin Queensland nut and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810162507.5A CN108272059A (en) | 2018-02-27 | 2018-02-27 | A kind of fish-skin Queensland nut and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108272059A true CN108272059A (en) | 2018-07-13 |
Family
ID=62808708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810162507.5A Withdrawn CN108272059A (en) | 2018-02-27 | 2018-02-27 | A kind of fish-skin Queensland nut and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108272059A (en) |
-
2018
- 2018-02-27 CN CN201810162507.5A patent/CN108272059A/en not_active Withdrawn
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20180713 |