CN108294220A - The processing method that a kind of charcoal burns cashew nut - Google Patents
The processing method that a kind of charcoal burns cashew nut Download PDFInfo
- Publication number
- CN108294220A CN108294220A CN201711446539.XA CN201711446539A CN108294220A CN 108294220 A CN108294220 A CN 108294220A CN 201711446539 A CN201711446539 A CN 201711446539A CN 108294220 A CN108294220 A CN 108294220A
- Authority
- CN
- China
- Prior art keywords
- cashew nut
- sugar
- salt
- wheat flour
- fried
- 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.)
- Withdrawn
Links
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
- 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
-
- 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
Landscapes
- 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)
- Confectionery (AREA)
- Detergent Compositions (AREA)
Abstract
The present invention relates to the charcoals of food processing field to burn cashew nut processing method, and step includes：After clear water is heated to 38 40 DEG C, it is put into 1 2min of cashew nut soaking and washing；Sugar, salt, wheat flour are added to after cleaning in the cashew nut pulled out, stirred evenly, sugar, salt, wheat flour quality sum with respect to the quality of cashew nut be 1:20 ± 10%, the mass ratio between sugar, salt, wheat flour is 2: 1: 3；Oil is heated up to 110 140 DEG C, cashew nut is completely immersed in 5 7min of frying；Fried good cashew nut natural cooling cooling can be packed less than 40 DEG C.The present invention adds sugar, salt, wheat flour in cashew nut in proportion, using low-temperature short-time frying, effectively controls the moisture that charcoal burns cashew nut, extends the shelf life under the premise of not adding preservative.Additive is few in charcoal burning cashew nut, and the taste perfection of cashew nut itself is brought into play, and crispy in taste, aftertaste are sweet, and nutritive value is high, men and women, old and young's all edibilities, wide market.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of charcoal burning cashew nut processing method.
Background technology
Cashew nut also known as Jia such as tree, chicken kidney fruit, be situated between longevity fruit.Aiphyllium, trunk is upright, up to 10 meters.Cashew nut is a kind of kidney
Shape nut, Sapindales Anacardiaceae Anacardium.Have abundant nutritive value, can cooking, can also make medicinal, be world-renowned four big
One of dry fruit.Its edible part is given birth in the kidney shape part on pseudocarp top, is about 25 millimeters, (such as by cinerous to yellowish-brown
Color pale person is found when fruit selects, and may is bleaching, is sure not to choose), shell is hard, and the inside encloses benevolence, and sweet such as honey contains
It is mainly fat, followed by carbohydrate and protein to have higher heat, origin of heat.
Originate in the area within Brazilian northeast, 10 ° of south latitude.16th century introduced Asia and Africa, had spread East Africa
With South Asia various countries.There are India, Brazil, Vietnam, Mozambique, Tanzania in the larger country of cashew nut cultivated area in the world.
China, cashew nut are mainly distributed on Hainan and Yunnan, and Guangxi, Guangdong, Fujian, Taiwan are also introduced a fine variety.
Cashew nut adaptability is extremely strong, is happiness temperature, strong positive seeds.It is drought-resistant barren, there is certain wind loading rating.With height above sea level
400 meters or less growths are advisable.It is of less demanding to soil, except developed on rich clay and limestone it is bad in addition to, contain in the soil organism
Amount less than 1% red soil, sandy loam or more Stone Mountains can be grown.Cashew nut can not resist cold, the exigent temperature within growth period.Month
23-30 DEG C of temperature on average is yielded positive results normally, and 20 DEG C are slow-growing, is less than 17 DEG C, easily by cold damage, less than 15 DEG C then seriously by
Evil is lethal.Year sunshine 2000 hours or more, year precipitation it is more suitable with 1000-1600 millimeters.It should not or rainy season excessively high in level of ground water
The area plantation of ponding.Florescence avoids overcast and rainy peaks of growing season generally at initial stage in rainy season.For 4-5 age tree main roots as deep as 5 meters, lateral root is flourishing,
6 age tree lateral roots are up to 7 meters or so.It blooms within 2 years after plantation, 3 annual bearings enter the best fruiting period, best fruiting period 15-25 after 8 years.
It is a kind of wide leisure snacks welcomed by the people that charcoal, which burns cashew nut,.But with the improvement of people's life quality, to waist
The taste and quality of fruit food propose increasingly higher demands.In general, addition preservative can extend the shelf-life of food；
Addition food additives are conducive to improve the mouthfeel of food.But objectively, consumer has more preservative, food additives
Carry out more vigilance.In addition, charcoal, which burns cashew nut snacks, generally requires frying, existing processing method frying oil temperature is high, is unfavorable for
Health remains to be further improved.
Invention content
Technical problem to be solved by the invention is to provide the processing methods that a kind of charcoal burns cashew nut, to overcome the prior art
It is insufficient.
In order to solve the above technical problems, the present invention, which provides a kind of charcoal, burns cashew nut processing method, the processing method include with
Lower step：
Cleaning；After clear water is heated to 38-40 DEG C, it is put into cashew nut soaking and washing 1-2min；
Breading；Sugar, salt, wheat flour are added to after cleaning in cashew nut, are stirred evenly, sugar, salt, wheat flour pass through just from water
In moisture on the cashew nut pulled out, be attached to cashew nut surface.Sugar, salt, wheat flour quality sum with respect to cashew nut quality be 1:20
± 10%, the mass ratio between sugar, salt, wheat flour is 2:1:3；
It is fried；Oil is heated up to 110-140 DEG C, cashew nut is completely immersed in fried 5-7min, is kept stirring in fried；
Spreading for cooling；Fried good cashew nut natural cooling cooling is less than 40 DEG C；
It packs.
More preferably, before the cleaning step, by wind hair machine, blow away that density in cashew nut is smaller, lighter in weight it is miscellaneous
Matter；By removing golden machine, the iron-containing impurity being mixed with inside removal cashew nut.
Preferably, the natural cooling, which cools down, is：Fried good cashew nut, which is positioned on stainless steel plate, to be spread, and is pushed aside to every
It separates, nature is waited for cool off.
The oil is vegetable oil, including soybean oil, palm oil.
The hand picking concrete operations are：It is smaller by manually choosing particle, the fruitlet of acceptance criteria is not met, it is miscellaneous
Fruit；
The packaging concrete operations are：It will be packed after cashew nut after spreading for cooling excessively gold inspection.
In the present invention, the temperature requirement of cleaning is 38-40 DEG C, and cashew nut is made to part a little, more easily tasty in subsequent stirring；
Higher than the range, cashew nut is made to feel like jelly；Sugar, salt, flour ratio will be 2:1:3, keep cashew nut sweet tea salty moderate, it is crispy and delicious；It is fried
When, temperature will be controlled at 110-140 DEG C, be higher than the range, can make the outer Jiao Lisheng of cashew nut.When fried, cashew nut is completely immersed in,
Keep cashew nut fried uniformly, not exclusively immerses, cashew nut uneven color can be caused and easily caused half-done；When packaging,
So that the temperature of cashew nut is reduced to 40 DEG C, make cashew nut natural cooling, higher than 40 DEG C packagings can cause cashew nut to make moist and feel like jelly.
Effect of the present invention：The processing method that charcoal provided by the invention burns cashew nut, sugar, salt, wheat flour are added in proportion
In cashew nut, using low-temperature short-time frying technology, the moisture that charcoal burns cashew nut is effectively controlled, can be prolonged under the premise of not adding preservative
The long shelf-life.The charcoal burning cashew nut additive of production is few, the taste perfection of cashew nut itself is brought into play, crispy in taste, aftertaste are sweet
Sweet tea, nutritive value is high, men and women, old and young's all edibilities, wide market.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical solution in the embodiment of the present invention is clearly and completely retouched
It states.
Embodiment 1
It sorts：By wind hair machine, blow away that density in cashew nut is smaller, the impurity of lighter in weight；By removing golden machine, waist is removed
The iron-containing impurity being mixed with inside fruit；
Cleaning；After clear water is heated to 40 DEG C, it is put into cashew nut soaking and washing 1min；
Breading；Sugar, salt, wheat flour are added to after cleaning in cashew nut, are stirred evenly, sugar, salt, wheat flour pass through just from water
In moisture on the cashew nut pulled out, be attached to cashew nut surface.Sugar, salt, wheat flour quality sum with respect to cashew nut quality be 1:20
± 10%, the mass ratio between sugar, salt, wheat flour is 2:1:3；
It is fried；Soybean oil is heated up to 140 DEG C, cashew nut is completely immersed in fried 5min, is kept stirring in fried；
Spreading for cooling；Fried good cashew nut is positioned on stainless steel plate and is spread, pushes aside to every and separates, nature is waited for cool off drop
Temperature is less than 40 DEG C；
It will be packed after cashew nut after spreading for cooling excessively gold inspection.
Embodiment 2
It sorts：By wind hair machine, blow away that density in cashew nut is smaller, the impurity of lighter in weight；By removing golden machine, waist is removed
The iron-containing impurity being mixed with inside fruit；
Cleaning；After clear water is heated to 38 DEG C, it is put into cashew nut soaking and washing 2min；
Breading；Sugar, salt, wheat flour are added to after cleaning in cashew nut, are stirred evenly, sugar, salt, wheat flour pass through just from water
In moisture on the cashew nut pulled out, be attached to cashew nut surface.Sugar, salt, wheat flour quality sum with respect to cashew nut quality be 1:20
± 10%, the mass ratio between sugar, salt, wheat flour is 2:1:3；
It is fried；Soybean oil is heated up to 110-140 DEG C, cashew nut is completely immersed in fried 5-7min, is kept stirring in fried；
Spreading for cooling；Fried good cashew nut is positioned on stainless steel plate and is spread, pushes aside to every and separates, nature is waited for cool off drop
Temperature is less than 40 DEG C；
It will be packed after cashew nut after spreading for cooling excessively gold inspection.
Embodiment 3
It sorts：By wind hair machine, blow away that density in cashew nut is smaller, the impurity of lighter in weight；By removing golden machine, waist is removed
The iron-containing impurity being mixed with inside fruit；
Cleaning；After clear water is heated to 39 DEG C, it is put into cashew nut soaking and washing 1.5min；
Breading；Sugar, salt, wheat flour are added to after cleaning in cashew nut, are stirred evenly, sugar, salt, wheat flour pass through just from water
In moisture on the cashew nut pulled out, be attached to cashew nut surface.Sugar, salt, wheat flour quality sum with respect to cashew nut quality be 1:20
± 10%, the mass ratio between sugar, salt, wheat flour is 2:1:3；
It is fried；Soybean oil is heated up to 130 DEG C, cashew nut is completely immersed in fried 6min, is kept stirring in fried；
Spreading for cooling；Fried good cashew nut is positioned on stainless steel plate and is spread, pushes aside to every and separates, nature is waited for cool off drop
Temperature is less than 40 DEG C；
It will be packed after cashew nut after spreading for cooling excessively gold inspection.
It should be noted last that the above specific implementation mode is merely illustrative of the technical solution of the present invention and unrestricted,
Although being described the invention in detail with reference to preferred embodiment, it will be understood by those of ordinary skill in the art that, it can be right
Technical scheme of the present invention is modified or replaced equivalently, without departing from the spirit of the technical scheme of the invention and range,
It is intended to be within the scope of the claims of the invention.
Claims (4)
1. the processing method that a kind of charcoal burns cashew nut, which is characterized in that include the following steps：
Cleaning；After clear water is heated to 38-40 DEG C, it is put into cashew nut soaking and washing 1-2min；
Breading；Sugar, salt, wheat flour are added to after cleaning in the cashew nut pulled out, stirred evenly, sugar, salt, wheat flour quality it
Quality with opposite cashew nut is 1:20 ± 10%, the mass ratio between sugar, salt, wheat flour is 2:1:3；
It is fried；Oil is heated up to 110-140 DEG C, cashew nut is completely immersed in fried 5-7min, is kept stirring in fried；
Spreading for cooling；Fried good cashew nut natural cooling cooling is less than 40 DEG C；
It packs.
2. the processing method that charcoal according to claim 1 burns cashew nut, which is characterized in that before the cleaning step, pass through
Wind hair machine, blows away that density in cashew nut is smaller, the impurity of lighter in weight；By removing golden machine, the iron content being mixed with inside removal cashew nut
Impurity.
3. the processing method that charcoal according to claim 1 or 2 burns cashew nut, which is characterized in that the natural cooling, which cools down, is：
Fried good cashew nut, which is positioned on stainless steel plate, to be spread, and is pushed aside to every and is separated, nature is waited for cool off.
4. according to claim 1 or claim 2, which is characterized in that the oil is vegetable oil, including soybean oil, palm oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711446539.XA CN108294220A (en) | 2017-12-27 | 2017-12-27 | The processing method that a kind of charcoal burns cashew nut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711446539.XA CN108294220A (en) | 2017-12-27 | 2017-12-27 | The processing method that a kind of charcoal burns cashew nut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108294220A true CN108294220A (en) | 2018-07-20 |
Family
ID=62867838
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711446539.XA Withdrawn CN108294220A (en) | 2017-12-27 | 2017-12-27 | The processing method that a kind of charcoal burns cashew nut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108294220A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494261A (en) * | 2013-09-18 | 2014-01-08 | 苏州优尔食品有限公司 | Coconut milk flavor coated cashew nuts |
| CN103493954A (en) * | 2013-09-18 | 2014-01-08 | 苏州优尔食品有限公司 | Sugar-coating sesame cashew nuts |
| CN104856137A (en) * | 2015-05-14 | 2015-08-26 | 遂昌县浙农食品开发有限公司 | Carbon black peanut, carbon black cashew nut and preparation method therefor |
| CN107156755A (en) * | 2017-06-24 | 2017-09-15 | 三只松鼠股份有限公司 | A kind of charcoal burns cashew nut and preparation method thereof |
-
2017
- 2017-12-27 CN CN201711446539.XA patent/CN108294220A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494261A (en) * | 2013-09-18 | 2014-01-08 | 苏州优尔食品有限公司 | Coconut milk flavor coated cashew nuts |
| CN103493954A (en) * | 2013-09-18 | 2014-01-08 | 苏州优尔食品有限公司 | Sugar-coating sesame cashew nuts |
| CN104856137A (en) * | 2015-05-14 | 2015-08-26 | 遂昌县浙农食品开发有限公司 | Carbon black peanut, carbon black cashew nut and preparation method therefor |
| CN107156755A (en) * | 2017-06-24 | 2017-09-15 | 三只松鼠股份有限公司 | A kind of charcoal burns cashew nut and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104663988A (en) | Preparation method for moringa oleifera health tea | |
| CN108112947A (en) | A kind of hickory kernel subtracts oxygen quality keeping processing method | |
| CN107156755A (en) | A kind of charcoal burns cashew nut and preparation method thereof | |
| CN112715702A (en) | Method for processing cinnamon black tea from fresh cinnamon leaves | |
| CN107095233A (en) | A kind of spicy hickory nut and preparation method thereof | |
| KR20120134750A (en) | Manufacturing method of medicinal herb hot pepper soy paste | |
| KR101844209B1 (en) | Method for manufacturing perilla oil with improved storage | |
| CN108185396A (en) | A kind of pure natural additive-free pork sun lotus sauce and preparation method thereof | |
| CN108029813A (en) | A kind of processing method of millet tea | |
| CN108294220A (en) | The processing method that a kind of charcoal burns cashew nut | |
| CN110074376A (en) | A kind of hickory nut taste melon seeds and its processing method | |
| CN104207034A (en) | Dry pea cake and preparation method thereof | |
| KR101381994B1 (en) | Cultivation method of soybean sprouts with sang hwang mushroom | |
| KR20160146198A (en) | Manufacturing method of doenjang using yellow dye and doenjang using yellow dye there of | |
| CN101491356B (en) | Processing method of gen-seng kiskatom | |
| CN105851828A (en) | Purple rice flour with tea flavor | |
| CN108450878A (en) | A kind of open country mountain small walnut kernel processing method | |
| CN101194728A (en) | Ganoderma lucidum braised duck flavoured with soybean sauce | |
| CN104222310A (en) | Soybean oil skin and preparation method thereof | |
| CN109907281A (en) | A kind of vacuum frying Queensland nut kernel production technology | |
| CN109549170A (en) | A kind of perillaseed chili with fermented soya beans flavoring compositions and preparation method | |
| KR102250128B1 (en) | Red pepper paste composition of butternut squash and Manufacturing method of the same | |
| CN108851078A (en) | A kind of jackfruit kernel coconut palm ball and preparation method thereof with galgctogogue action | |
| CN102630982B (en) | Spicy cashew and preparation method thereof | |
| CN107495265A (en) | A kind of clearing heat and relieving fidgetness Snakegourd Fruit seed and preparation method thereof |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180720 |
|
| WW01 | Invention patent application withdrawn after publication |