CN111588013A - Processing method of hickory nut - Google Patents
Processing method of hickory nut Download PDFInfo
- Publication number
- CN111588013A CN111588013A CN202010402207.7A CN202010402207A CN111588013A CN 111588013 A CN111588013 A CN 111588013A CN 202010402207 A CN202010402207 A CN 202010402207A CN 111588013 A CN111588013 A CN 111588013A
- Authority
- CN
- China
- Prior art keywords
- material guide
- roller
- shell cracking
- product
- guide roller
- 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.)
- Granted
Links
- 241000899834 Obovaria olivaria Species 0.000 title claims abstract description 37
- 238000003672 processing method Methods 0.000 title claims abstract description 23
- 238000005336 cracking Methods 0.000 claims abstract description 87
- 235000009025 Carya illinoensis Nutrition 0.000 claims abstract description 70
- 241001453450 Carya illinoinensis Species 0.000 claims abstract description 70
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 45
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 44
- 239000007864 aqueous solution Substances 0.000 claims abstract description 24
- 238000012545 processing Methods 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 111
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 13
- 238000007599 discharging Methods 0.000 claims description 11
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 claims description 10
- 239000004250 tert-Butylhydroquinone Substances 0.000 claims description 10
- 235000019281 tert-butylhydroquinone Nutrition 0.000 claims description 10
- 235000011164 potassium chloride Nutrition 0.000 claims description 9
- 239000001103 potassium chloride Substances 0.000 claims description 9
- 229920000881 Modified starch Polymers 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000002270 dispersing agent Substances 0.000 claims description 7
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- 238000005192 partition Methods 0.000 claims description 6
- 230000000149 penetrating effect Effects 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000004320 sodium erythorbate Substances 0.000 claims description 5
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000002357 osmotic agent Substances 0.000 claims description 2
- 229940083466 soybean lecithin Drugs 0.000 claims 1
- 241000723418 Carya Species 0.000 abstract description 31
- 241001391944 Commicarpus scandens Species 0.000 abstract description 6
- 239000000047 product Substances 0.000 description 49
- 239000010410 layer Substances 0.000 description 17
- 235000014571 nuts Nutrition 0.000 description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 239000008347 soybean phospholipid Substances 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 230000003111 delayed effect Effects 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 229910000677 High-carbon steel Inorganic materials 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 240000004875 Carya cathayensis Species 0.000 description 1
- 235000005663 Carya cathayensis Nutrition 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
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000005470 impregnation Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
Images
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing method of hickory nuts, which comprises the following steps: providing dry pecan seeds, pretreating the dry pecan seeds in an aqueous solution at a preset temperature, taking out the seeds and standing the seeds to obtain a first prefabricated product, wherein an antioxidant is dissolved in the aqueous solution, and the mass percentage of the antioxidant in the aqueous solution is 0.01-0.05%; putting the first prefabricated product into shell cracking equipment for shell cracking processing to obtain a second prefabricated product; and boiling, baking, flavoring, re-baking and cooling the second prefabricated product to obtain a finished product of the hickory nut. The invention dissolves the antioxidant in the aqueous solution, and the aqueous solution is adopted to pretreat the dry pecan seeds at the preset temperature, so that the shells and the kernels of the dry pecan seeds have elasticity, and the shells are not easy to break and fall off during shell cracking processing, the kernels are not easy to break, and the integrity of the shells and the kernels can be kept; therefore, the pecans obtained finally are easy to peel, and the nuts are relatively complete and have better eating convenience.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of hickory nuts.
Background
The walnut is one of four nuts in the world; chinese hickory nuts are rare varieties in the large category of walnuts, are unique in China, are mainly distributed in Tianmu mountains in China, are loved by Chinese people and are praised as 'rare fruit in thousands of years'. At present, with the upgrading of consumption and the demand of the national market, the future development direction of the hickory industry mainly focuses on the further improvement of the edible convenience of the hickory. However, the pecans with shells sold on the market at present are difficult to peel, or the shells are incomplete, the nuts are broken, and the eating convenience of the pecans needs to be further improved.
Disclosure of Invention
Therefore, the problem that the hickory nut is difficult to peel is needed to be solved, the processed hickory nut is easy to peel, the shell and the nut are relatively complete, and the edible convenience is very good.
The invention provides a processing method of hickory nuts, which comprises the following steps:
providing dried pecan seeds, pretreating the dried pecan seeds in an aqueous solution at a preset temperature, taking out the pretreated pecan seeds and standing the pretreated pecan seeds to obtain a first prefabricated product, wherein an antioxidant is dissolved in the aqueous solution, and the mass percentage of the antioxidant in the aqueous solution is 0.01-0.05%;
placing the first prefabricated product in a shell cracking device for shell cracking processing to obtain a second prefabricated product;
and boiling, baking, flavoring, re-baking and cooling the second prefabricated product to obtain a finished product of the hickory nut.
In one embodiment, the antioxidant comprises the following components in percentage by mass: 37-45% of D-sodium erythorbate, 18-25% of tert-butyl hydroquinone, 6-13% of emulsifying dispersant, 2-6% of penetrating agent and the balance of pregelatinized starch.
In one embodiment, the emulsifying dispersant comprises soy lecithin.
In one embodiment, the osmotic agent comprises potassium chloride.
In one embodiment, the preset temperature is 85-95 ℃, and the pretreatment time is 15-30 min.
In one embodiment, the cooking, baking, seasoning, re-baking and cooling of the second pre-product comprises:
putting the second prefabricated product into hot water with the temperature of 85-95 ℃ for boiling for 2-2.5 h, and then fishing out and draining to obtain a third prefabricated product;
baking the third prefabricated product at the temperature of 100-150 ℃ for 20-60 min to obtain a fourth prefabricated product;
immersing the fourth prefabricated product into the feed liquid for 3s-10s while the fourth prefabricated product is hot, fishing out and standing for 20min-60min to obtain a fifth prefabricated product;
and re-baking the fifth pre-product at the temperature of 135-160 ℃ for 50-75 min, and naturally cooling to obtain a finished product of the hickory nut.
In one embodiment, when the fifth prefabricated product is redried, the fifth prefabricated product is placed into a multi-layer louver oven, the multi-layer louver oven is provided with a plurality of layers of baking trays which are arranged from top to bottom in sequence, the fifth prefabricated product is firstly placed into the uppermost layer of baking tray and then is sequentially placed into the lower layer of baking tray until being placed into the lowermost layer of baking tray, and the baking time in each layer of baking tray is 10-15 min.
In one embodiment, the shelling device comprises: the feeding hopper, the first material guide roller, the second material guide roller, the blanking plate, the shell cracking roller and the shell cracking hammer are arranged on the feeding hopper;
the first material guide roller and the second material guide roller are arranged below the feeding hopper in parallel, the first material guide roller is provided with a first material guide groove, the second material guide roller is provided with a second material guide groove, the first material guide roller and the second material guide roller can rotate in opposite directions, so that the notches of the first material guide groove and the second material guide groove are opposite to each other to accommodate the pecans in the first material guide groove and the second material guide groove, and when the first material guide roller and the second material guide roller rotate to be far away from the first material guide groove and the second material guide groove, the pecans fall out of the first material guide groove and the second material guide groove;
the lower material plate is obliquely arranged below the first material guide roller and the second material guide roller, the shell cracking roller is rotatably arranged at the lower end of the lower material plate, a shell cracking groove is formed in the shell cracking roller, the lower material plate guides the pecans into the shell cracking groove, and the shell cracking hammer is arranged above the shell cracking roller and can reciprocate relative to the shell cracking roller to hammer the pecans in the shell cracking groove.
In one embodiment, the number of the split shell grooves is multiple, and the multiple split shell grooves are arranged in multiple rows along the circumferential direction of the split shell roller; the discharging plate is provided with a partition plate, the partition plate divides the discharging plate into a plurality of discharging channels, and the discharging channels guide the pecans to different shell cracking grooves.
In one embodiment, the shell cracking equipment further comprises a first motor, a second motor and a third motor, wherein the first motor is connected with the first material guiding roller to drive the first material guiding roller to rotate, the second motor is connected with the second material guiding roller to drive the second material guiding roller to rotate, and the third motor is connected with the shell cracking roller to drive the shell cracking roller to rotate.
According to the processing method of the hickory nut, the antioxidant is dissolved in the aqueous solution, and the aqueous solution is adopted to pretreat the dry hickory nut seeds at the preset temperature, so that shells and kernels of the dry hickory nut seeds can be softened, meanwhile, the kernels of the hickory nut are protected, the oxidation of grease of the hickory nut is delayed, and the shells and the kernels of the dry hickory nut seeds have elasticity. Therefore, the shell is not easy to break and fall off during the shell cracking process, the kernel is not easy to break, and the integrity of the shell and the kernel can be maintained. Therefore, the pecan obtained finally is easy to peel, and the kernel is relatively complete and has better eating convenience.
Drawings
FIG. 1 is a flow chart of a method of processing hickory nuts according to the present invention;
fig. 2 is a schematic structural diagram of an embodiment of a shell cracking device used in the processing method of the hickory nut of the present invention;
fig. 3 is a schematic view of a first material guiding roller and a second material guiding roller of the shell cracking device used in the processing method of the hickory nut of the invention;
fig. 4 is a schematic view of a blanking plate of an embodiment of a shell cracking device used in the processing method of the pecan;
fig. 5 is a schematic view of a shell cracking roller of an embodiment of the shell cracking device used in the processing method of the hickory nut of the invention.
Reference numerals: 1. a feeding hopper; 2. a first material guide roller; 21. a first material guide chute; 22. a first motor; 3. a second material guiding roller; 31. a second material guide chute; 32. a second motor; 4. a blanking plate; 41. a partition plate; 411. a blanking channel; 5. cracking a shell roller; 51. cracking the shell groove; 511. a protrusion; 52. a third motor; 6. a shell cracking hammer; 7. a material collecting plate; 100. hickory nuts.
Detailed Description
The processing method of the hickory nut provided by the invention will be further explained below.
Referring to fig. 1, the present invention provides a processing method of hickory nut, including the following steps:
s1, providing dried pecan seeds, pretreating the dried pecan seeds in an aqueous solution at a preset temperature, taking out the seeds, and standing the seeds to obtain a first prefabricated product. Wherein, the antioxidant is dissolved in the aqueous solution, and the mass percentage of the antioxidant in the aqueous solution is 0.01-0.05%.
And S2, placing the first prefabricated product in a shell cracking device for shell cracking processing to obtain a second prefabricated product.
S3, boiling, baking, flavoring, re-baking and cooling the second pre-product to obtain the finished hickory nut.
In the traditional hickory nut processing process, an antioxidant is usually added in the step of flavoring treatment, and the antioxidant and feed liquid permeate into nuts together to play a role in prolonging the quality guarantee period of the hickory nuts.
In the processing method of the hickory provided by the invention, the antioxidant is dissolved in the aqueous solution, and the aqueous solution is adopted to carry out the pretreatment of the step S1 on the dry hickory seeds at the preset temperature, so that shells and kernels of the dry hickory seeds can be softened, the hickory kernels are protected, the oxidation of grease of the hickory seeds is delayed, and the shells and kernels of the dry hickory seeds have elasticity. Therefore, the shell is not easy to break and fall off during the shell cracking process, the kernel is not easy to break, and the integrity of the shell and the kernel can be maintained. Therefore, the pecan obtained finally is easy to peel, the kernel is relatively complete, and the edible convenience and the experience are better.
Specifically, the antioxidant comprises the following components in percentage by mass: 37-45% of D-sodium erythorbate, 18-25% of tert-butyl hydroquinone, 6-13% of emulsifying dispersant, 2-6% of penetrating agent and the balance of pregelatinized starch.
The D-sodium erythorbate and the tert-butylhydroquinone are main antioxidant components, have a good antioxidant effect, and can effectively prolong the shelf life of the hickory nut. The emulsifying dispersant comprises soybean phospholipid, and the penetrating agent comprises potassium chloride. The soybean phospholipid is used as an emulsifying dispersant, and the potassium chloride is used as a penetrating agent, so that the D-sodium isoascorbate and the tert-butyl hydroquinone can be favorably permeated into the pecan nuts, the oxidation of the pecan grease is delayed, and the shelf life of the pecan is prolonged.
The preset temperature is 85-95 ℃, and the pretreatment time is 15-30 min. In the traditional hickory processing process, an antioxidant is usually added in the step of flavor treatment, but the time for immersing the hickory into the feed liquid in the step of flavor treatment is short (generally, a few seconds), the amount of the antioxidant penetrating into shells and kernels is small, and the quality guarantee period is not long enough. In the invention, the antioxidant is added in the pretreatment step before the cracking process, the preset temperature is 85-95 ℃, the pretreatment time is 15-30 min, and the time is longer, so that the antioxidant can be more fully permeated into the shells and the nuts, and the quality guarantee period of the hickory nuts can be prolonged.
When the antioxidant is dissolved in water, the antioxidant may be dissolved in 75% by volume of edible alcohol before being dissolved in water. The antioxidant is easily dissolved in the edible alcohol, so that the antioxidant is dissolved in the edible alcohol with the volume fraction of 75% and then dissolved in the water, the rapid dissolution of the antioxidant is facilitated, and the processing time can be shortened.
When the antioxidant is dissolved in the edible alcohol with the volume fraction of 75%, the edible alcohol is used in an amount which can immerse the antioxidant so that the antioxidant is dissolved in the edible alcohol, and the specific amount of the edible alcohol is not required.
Referring to fig. 2, the shelling device in step S2 includes: the feeding device comprises a feeding hopper 1, a first material guide roller 2, a second material guide roller 3, a discharging plate 4, a shell cracking roller 5 and a shell cracking hammer 6.
The first guide roller wheel 2 and the second guide roller wheel 3 are arranged below the feeding hopper 1 in parallel, the first guide roller wheel 2 is provided with a first guide chute 21, the second guide roller wheel 3 is provided with a second guide chute 31, the first guide roller wheel 2 and the second guide roller wheel 3 can rotate towards opposite directions, so that notches of the first guide chute 21 and the second guide chute 31 are opposite to each other to accommodate the pecans 100 in the first guide chute 21 and the second guide chute 31, and when the first guide roller wheel 2 and the second guide roller wheel 3 rotate to the first guide chute 21 and the second guide chute 31 to be far away from each other, the pecans 100 fall out of the first guide chute 21 and the second guide chute 31.
The processing process of cracking the hickory 100 by the shell cracking equipment comprises the following steps: the hickory nuts 100 are loaded into the feeding hopper 1, and due to the action of gravity, the hickory nuts 100 fall between the first material guiding roller 2 and the second material guiding roller 3 from the bottom of the feeding hopper 1. Because the first material guide roller 2 is provided with the first material guide groove 21, the second material guide roller 3 is provided with the second material guide groove 31, the pecans 100 can fall into the groove formed by the first material guide groove 21 and the second material guide groove 31, the first material guide groove 21 and the second material guide groove 31 are separated from each other along with the rotation of the first material guide roller 2 and the second material guide roller 3, so that the pecans 100 fall onto the discharging plate 4, are conveyed to the shell cracking groove 51 through the discharging plate 4, and finally are beaten through the shell cracking hammer 6, so that the shell cracking processing of the pecans 100 is realized.
This shell equipment of splitting can convey a plurality of hickories 100 on splitting shell running roller 5 automatically and orderly through setting up first guide running roller 2, second guide running roller 3 and lower feed plate 4, splits the shell through splitting shell hammer 6 again, can realize mechanical automation and split the shell, has improved machining efficiency greatly to, the dynamics of beating of splitting shell hammer 6 is controllable, can guarantee that the shell process degree of splitting of hickory 100 is even, and the finished product quality is high. The shell cracking equipment is simple in structure and easy to operate, only the pecans 100 are required to be put into the feeding hopper 1, the shell cracking can be achieved through automatic control of the equipment, and the shell cracking process is very simple.
The splitting apparatus further comprises a first motor 22, a second motor 32 and a third motor 52. The first motor 22 is connected with the first material guiding roller 2 to drive the first material guiding roller 2 to rotate, the second motor 32 is connected with the second material guiding roller 3 to drive the second material guiding roller 3 to rotate, and the third motor 52 is connected with the shell cracking roller 5 to drive the shell cracking roller 5 to rotate. In this embodiment, the first material guiding roller 2 and the second material guiding roller 3 are both plastic rollers, and the shell cracking roller 5 is a high-carbon steel roller.
The shell cracking hammer 6 is a pneumatic shell cracking hammer, the shell cracking hammer 6 is connected with an air cylinder, and the shell cracking hammer 6 is controlled to reciprocate through the air cylinder. Therefore, the control mode of the shell cracking hammer 6 is simple, the operation is convenient, and the beating force of the shell cracking hammer 6 is easy to control. The shell cracking hammer 6 can be made of high-carbon steel, has good rigidity and is easy to crack the hickory 100 shells.
Further, the interval between the first guide roller wheel 2 and the second guide roller wheel 3 is adjustable, different intervals can be adjusted according to the size of the hickory nut 100, and when the first guide roller wheel 2 and the second guide roller wheel 3 are clamped by the hickory nut 100 or other foreign matters and cannot rotate, the hickory nut 100 or other foreign matters can be taken out by adjusting the interval between the first guide roller wheel 2 and the second guide roller wheel 3, and the maintenance is convenient.
The first material guide groove 21 and the second material guide groove 31 are both hemispherical grooves, the structure is simple, when the notches of the first material guide groove 21 and the second material guide groove 31 are opposite, a spherical groove is formed, and the whole pecan 100 can be accommodated.
In order to further improve the processing efficiency, in an embodiment, the number of the first material guide grooves 21 is plural, and the plural first material guide grooves 21 are arranged in plural rows along the circumferential direction of the first material guide roller 2. Accordingly, the number of the second guide chute 31 is plural, and the plural second guide chutes 31 are arranged in plural rows along the circumferential direction of the second guide roller 3. The arrangement of the plurality of rows of the first and second material guide grooves 21 and 31 ensures the continuity of conveying the pecans 100, thereby greatly improving the processing efficiency. The number and arrangement of the second material guide grooves 31 correspond to those of the first material guide grooves 21 one by one, so that when the first material guide rollers 2 and the second material guide rollers 3 rotate, the notches of the first material guide grooves 21 can correspond to those of the second material guide grooves 31 one by one.
Referring to fig. 3, in an embodiment, six first material guiding grooves 21 of the first material guiding roller 2 are arranged in a row, and correspondingly, six second material guiding grooves 31 of the second material guiding roller 3 are arranged in a row, so that when the first material guiding roller 2 and the second material guiding roller 3 rotate, six pecans 100 can simultaneously pass through the first material guiding roller 2 and the second material guiding roller 3 and fall onto the blanking plate 4, thereby greatly improving the processing efficiency. However, the number of rows of the first material guide chutes 21 and the second material guide chutes 31 and the number of the first material guide chutes 21 and the second material guide chutes 31 in each row are not limited in the present invention.
Referring to fig. 4, the separating plate 41 is disposed on the blanking plate 4, the separating plate 41 separates the blanking plate 4 into a plurality of blanking channels 411, and the blanking channels 411 guide the pecans 100 to different cracking grooves 51. The pecans 100 can be separated one by arranging the partition plates 41, so that the pecans can fall into different shell cracking grooves 51 respectively, and the shell cracking processing efficiency of the pecans 100 is greatly improved.
The number of the split case grooves 51 is plural, and the plurality of split case grooves 51 are arranged in plural rows in the circumferential direction of the split case roller 5. The multiple rows of shell cracking grooves 51 can greatly improve the processing efficiency. In this embodiment, the six split shell chutes 51 are arranged in a row, that is, the number of the split shell chutes 51 in each row corresponds to the number of the first material guiding chutes 21 in each row, so that the pecans 100 passing through the first material guiding roller 2 and the second material guiding roller 3 can be ensured to fall into the split shell chutes 51 one by one. However, the present invention is not limited to this, and the number of rows of the split grooves 51 and the number of the split grooves 51 in each row are not limited.
The shell cracking groove 51 is a hemispherical groove, the structure is simple, the hickory nut 100 is easy to place, and when the shell cracking roller 5 rotates for a certain angle, the hickory nut 100 is easy to fall out of the shell cracking groove 51.
Referring to fig. 5, further, the protrusions 511 are arranged in the cracking groove 51, and when the cracking hammer 6 beats the hickory 100, the protrusions 511 are beneficial to uniformly stress the periphery of the hickory 100, so that the hickory 100 is beneficial to uniformly crack, and the surface of the hickory 100 after the cracking processing is uniform. Further, the protrusion 511 may include a convex point, a convex rib, or both of the convex point and the convex rib. The structure of the convex points and the convex ribs is very simple, and the cracking of the hickory 100 is facilitated.
Further, shell equipment that splits still includes the aggregate board 7, and the slope of aggregate board 7 sets up in splitting shell running roller 5 below. The shell cracking roller 5 keeps rotating, so that the cracked hickory nut 100 shells automatically fall onto the material collecting plate 7, and the hickory nut 100 is conveniently collected. The pecans 100 processed by cracking shells can be directly collected by placing the collecting basket at the lower end of the collecting plate 7, which is very convenient.
In step S3, the steps of cooking, baking, seasoning, redrying, and cooling the second pre-product include:
s31, putting the second prefabricated product into hot water with the temperature of 85-95 ℃ to boil for 2-2.5 h, and then fishing out and draining to obtain a third prefabricated product. In the step, water is kept boiling all the time, water is supplemented continuously, the water level is kept unchanged, and the phenomenon that water is burnt out or the water cannot be fully removed due to small water amount is avoided.
S32, baking the third prefabricated product at the temperature of 100-150 ℃ for 20-60 min to obtain a fourth prefabricated product.
And S33, immersing the fourth prefabricated product into the feed liquid for 3S-10S while the fourth prefabricated product is hot, fishing out and standing for 20min-60min to obtain a fifth prefabricated product. The pecans are flavored by the impregnation of the feed liquid, and the pecans treated by the feed liquid can have various tastes such as original taste, cream taste, salt taste, caramel taste and the like, so that the pecans are richer in taste and can meet different requirements of consumers.
S34, re-baking the fifth pre-product at 135-160 ℃ for 50-75 min, and naturally cooling to obtain the finished hickory nut.
And when the fifth prefabricated product is re-baked, putting the fifth prefabricated product into a multi-layer louver oven, wherein the multi-layer louver oven is provided with a plurality of layers of baking trays which are arranged in sequence from top to bottom. And the fifth prefabricated product is firstly put into the baking tray on the uppermost layer and then successively put into the baking trays on the lower layers until the fifth prefabricated product is put into the baking tray on the lowermost layer, wherein the baking time in each layer of baking trays is 10-15 min. The temperature of the uppermost layer in the multi-layer louver drying oven is lower, the temperature is higher when going downwards, and the pecans are sequentially placed into the baking trays on different layers to be baked when being baked, so that the pecans are gradually heated, the pecans are fully dried, and the surface layers of the pecans are prevented from being baked.
When naturally cooling, the pecans can be naturally cooled in the environment with the temperature of 20-25 ℃ and the relative humidity of 40-60 percent.
Hereinafter, the processing method of the hickory nut will be further described by specific examples.
Example 1
Uniformly mixing 37 parts by weight of D-sodium erythorbate, 18 parts by weight of tert-butylhydroquinone, 6 parts by weight of soybean phospholipid, 2 parts by weight of potassium chloride and 37 parts by weight of pregelatinized starch to obtain an antioxidant, and dissolving the antioxidant into 75% volume fraction of edible alcohol.
Dissolving antioxidant dissolved in edible alcohol into 95 deg.C water solution according to the proportion of 0.1g antioxidant added into 1kg water solution, placing dried semen Juglandis Mandshuricae in the water solution for pretreatment for 30min, taking out, and standing for 60min to obtain first pre-product.
And putting the first prefabricated product into shell cracking equipment for shell cracking processing to obtain a second prefabricated product with uniform shell cracking.
And (3) boiling the second pre-product with uniform shell cracking in hot water at 95 ℃ to remove astringent taste for 2h, and then fishing out and draining to obtain a third pre-product. The third preform was then baked at a temperature of 150 c for 60min to obtain a fourth preform. And immersing the fourth prefabricated product into the feed liquid for 10s while the fourth prefabricated product is hot, taking out the fourth prefabricated product, and standing for 60min to adsorb the fourth prefabricated product for flavoring to obtain a fifth prefabricated product. And then re-baking the fifth pre-product at 160 ℃ for 75min, and naturally cooling the re-baked fifth pre-product at 20 ℃ under the relative humidity of 50% to obtain a finished product of the hickory nut.
Example 2
Example 2 differs from example 1 in that the antioxidant composition comprises, in parts by weight, 45 parts of sodium D-isoascorbate, 18 parts of tertbutylhydroquinone, 8 parts of soya lecithin, 3 parts of potassium chloride and 26 parts of pregelatinized starch.
Example 3
Example 3 differs from example 1 in that the composition of the antioxidant comprises 40 parts by weight of sodium D-isoascorbate, 20 parts by weight of tertbutylhydroquinone, 10 parts by weight of soya lecithin, 5 parts by weight of potassium chloride and 25 parts by weight of pregelatinized starch.
Example 4
Example 4 differs from example 1 in that the composition of the antioxidant comprises, in parts by weight, 40 parts of sodium D-isoascorbate, 25 parts of tertbutylhydroquinone, 10 parts of soya lecithin, 6 parts of potassium chloride and 19 parts of pregelatinized starch.
Example 5
Example 5 differs from example 1 in that the antioxidant composition comprises, in parts by weight, 45 parts of sodium D-isoascorbate, 25 parts of tertbutylhydroquinone, 13 parts of soybean phospholipids, 6 parts of potassium chloride and 11 parts of pregelatinized starch, which are mixed uniformly to obtain an antioxidant.
Example 6
Example 6 differs from example 1 in that the antioxidant was added in a proportion of 0.2g of the antioxidant to 1kg of the aqueous solution.
Example 7
Example 7 differs from example 1 in that the antioxidant was added in a proportion of 0.3g of the antioxidant to 1kg of the aqueous solution.
Example 8
Example 8 differs from example 1 in that the antioxidant was added in a proportion of 0.5g of the antioxidant to 1kg of the aqueous solution.
Example 9
Example 9 differs from example 1 in that the temperature of the aqueous solution at the time of pretreatment was 95 ℃ and the time of pretreatment was 15 min.
Example 10
Example 10 differs from example 1 in that the temperature of the aqueous solution at the time of pretreatment was 85 ℃ and the time of pretreatment was 30 min.
Example 11
Example 11 differs from example 1 in that the temperature of the aqueous solution at the time of pretreatment was 90 ℃ and the time of pretreatment was 25 min.
Comparative example 1
The difference between the comparative example 1 and the example 1 is that the pretreatment step is eliminated, and the dry pecan seeds are directly put into shell cracking equipment for shell cracking processing. The subsequent processing steps were the same as in example 1.
The finished pecans processed by the methods of examples 1-11 and comparative example 1 were spot-inspected, the appearance of the pecans was inspected, and the shelling rate and kernel integrity rate of the pecans were inspected, and the results are shown in table 1 below. The shelling rate refers to the proportion that the hickory can be shelled into 2 or 3 pieces by hands directly without any external force. The integrity rate refers to the proportion of the peeled pecan kernel which is not less than one fourth of the whole kernel (namely, a single-petal kernel) and the particles of which the single-petal kernel has no obvious loss account for the total peeled amount.
TABLE 1 appearance, shelling rate and completeness of pecans
Therefore, the pecans processed by the processing method of the invention are easy to shell, and the shelled nuts are relatively complete.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. The processing method of the hickory nut is characterized by comprising the following steps:
providing dried pecan seeds, pretreating the dried pecan seeds in an aqueous solution at a preset temperature, taking out the pretreated pecan seeds and standing the pretreated pecan seeds to obtain a first prefabricated product, wherein an antioxidant is dissolved in the aqueous solution, and the mass percentage of the antioxidant in the aqueous solution is 0.01-0.05%;
placing the first prefabricated product in a shell cracking device for shell cracking processing to obtain a second prefabricated product;
and boiling, baking, flavoring, re-baking and cooling the second prefabricated product to obtain a finished product of the hickory nut.
2. The pecan processing method according to claim 1, wherein the antioxidant comprises the following components in percentage by mass: 37-45% of D-sodium erythorbate, 18-25% of tert-butyl hydroquinone, 6-13% of emulsifying dispersant, 2-6% of penetrating agent and the balance of pregelatinized starch.
3. The method for processing hickory nut according to claim 2, wherein the emulsifying dispersant comprises soybean lecithin.
4. The pecan processing method of claim 2, wherein the osmotic agent comprises potassium chloride.
5. The pecan processing method according to claim 1, wherein the preset temperature is 85-95 ℃, and the pretreatment time is 15-30 min.
6. The method for processing hickory nut according to claim 1, wherein the processing of hickory nut is performed by the following steps,
the process of cooking, baking, seasoning, redrying and cooling the second pre-product comprises:
putting the second prefabricated product into hot water with the temperature of 85-95 ℃ for boiling for 2-2.5 h, and then fishing out and draining to obtain a third prefabricated product;
baking the third prefabricated product at the temperature of 100-150 ℃ for 20-60 min to obtain a fourth prefabricated product;
immersing the fourth prefabricated product into the feed liquid for 3s-10s while the fourth prefabricated product is hot, fishing out and standing for 20min-60min to obtain a fifth prefabricated product;
and re-baking the fifth pre-product at the temperature of 135-160 ℃ for 50-75 min, and naturally cooling to obtain a finished product of the hickory nut.
7. The pecan processing method according to claim 6, wherein the fifth pre-product is re-baked by placing the fifth pre-product into a multi-layer louver oven having a plurality of layers of baking trays arranged in sequence from top to bottom, the fifth pre-product is first placed into the uppermost layer of baking tray and then sequentially placed into the lower layer of baking tray until being placed into the lowermost layer of baking tray, and the baking time of each layer of baking tray is 10-15 min.
8. The pecan processing method according to claim 1, wherein the shelling device comprises: the feeding hopper, the first material guide roller, the second material guide roller, the blanking plate, the shell cracking roller and the shell cracking hammer are arranged on the feeding hopper;
the first material guide roller and the second material guide roller are arranged below the feeding hopper in parallel, the first material guide roller is provided with a first material guide groove, the second material guide roller is provided with a second material guide groove, the first material guide roller and the second material guide roller can rotate in opposite directions, so that the notches of the first material guide groove and the second material guide groove are opposite to each other to accommodate the pecans in the first material guide groove and the second material guide groove, and when the first material guide roller and the second material guide roller rotate to be far away from the first material guide groove and the second material guide groove, the pecans fall out of the first material guide groove and the second material guide groove;
the lower material plate is obliquely arranged below the first material guide roller and the second material guide roller, the shell cracking roller is rotatably arranged at the lower end of the lower material plate, a shell cracking groove is formed in the shell cracking roller, the lower material plate guides the pecans into the shell cracking groove, and the shell cracking hammer is arranged above the shell cracking roller and can reciprocate relative to the shell cracking roller to hammer the pecans in the shell cracking groove.
9. The pecan processing method according to claim 8, wherein the number of the split grooves is plural, and the plurality of split grooves are arranged in a plurality of rows in the circumferential direction of the split roller; the discharging plate is provided with a partition plate, the partition plate divides the discharging plate into a plurality of discharging channels, and the discharging channels guide the pecans to different shell cracking grooves.
10. The pecan processing method according to claim 8, wherein the shell cracking device further comprises a first motor, a second motor and a third motor, the first motor is connected to the first guide roller to drive the first guide roller to rotate, the second motor is connected to the second guide roller to drive the second guide roller to rotate, and the third motor is connected to the shell cracking roller to drive the shell cracking roller to rotate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010402207.7A CN111588013B (en) | 2020-05-13 | 2020-05-13 | Hickory nut processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010402207.7A CN111588013B (en) | 2020-05-13 | 2020-05-13 | Hickory nut processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111588013A true CN111588013A (en) | 2020-08-28 |
| CN111588013B CN111588013B (en) | 2023-07-04 |
Family
ID=72180727
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010402207.7A Active CN111588013B (en) | 2020-05-13 | 2020-05-13 | Hickory nut processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111588013B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113814037A (en) * | 2021-04-25 | 2021-12-21 | 杭州姚生记食品有限公司 | Automatic pecan shelling method |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1380014A (en) * | 2002-05-16 | 2002-11-20 | 王新昌 | Method for processing hand-shelling hickory nut |
| CN101530222A (en) * | 2009-04-20 | 2009-09-16 | 章爱琳 | Manufacturing method of kiskatom kernel |
| CN102106380A (en) * | 2011-01-23 | 2011-06-29 | 浙江科技学院 | New anti-oxidation fresh-keeping production method for hand-peeled pecan |
| CN202104813U (en) * | 2011-06-01 | 2012-01-11 | 山东科技大学 | Press walnut cracker |
| CN102349670A (en) * | 2011-10-13 | 2012-02-15 | 杭州姚生记食品有限公司 | Protomorphic Chinese walnut kernel processing method |
| CN103202517A (en) * | 2013-04-23 | 2013-07-17 | 郑湘 | Tilting green walnut peeling machine |
| CN104957682A (en) * | 2015-06-09 | 2015-10-07 | 金寨县大别山山核桃专业合作社 | Processing method of flavored Carya dabieshanensis |
| CN206518109U (en) * | 2017-01-19 | 2017-09-26 | 安徽农业大学 | A kind of pair roller type drawing-in device for Chinese walnut shell crushing machine |
| US20180184676A1 (en) * | 2015-06-24 | 2018-07-05 | Richard Selinfreund | Nut shell coatings for improved processing and storage |
| CN109329847A (en) * | 2018-12-02 | 2019-02-15 | 湖南鑫泉食品科技有限责任公司 | A kind of preparation method of rosemary hickory kernel |
| CN110250474A (en) * | 2019-06-21 | 2019-09-20 | 潜山长林农业有限公司 | A kind of preparation method of crispy and delicious apocarya |
-
2020
- 2020-05-13 CN CN202010402207.7A patent/CN111588013B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1380014A (en) * | 2002-05-16 | 2002-11-20 | 王新昌 | Method for processing hand-shelling hickory nut |
| CN101530222A (en) * | 2009-04-20 | 2009-09-16 | 章爱琳 | Manufacturing method of kiskatom kernel |
| CN102106380A (en) * | 2011-01-23 | 2011-06-29 | 浙江科技学院 | New anti-oxidation fresh-keeping production method for hand-peeled pecan |
| CN202104813U (en) * | 2011-06-01 | 2012-01-11 | 山东科技大学 | Press walnut cracker |
| CN102349670A (en) * | 2011-10-13 | 2012-02-15 | 杭州姚生记食品有限公司 | Protomorphic Chinese walnut kernel processing method |
| CN103202517A (en) * | 2013-04-23 | 2013-07-17 | 郑湘 | Tilting green walnut peeling machine |
| CN104957682A (en) * | 2015-06-09 | 2015-10-07 | 金寨县大别山山核桃专业合作社 | Processing method of flavored Carya dabieshanensis |
| US20180184676A1 (en) * | 2015-06-24 | 2018-07-05 | Richard Selinfreund | Nut shell coatings for improved processing and storage |
| CN206518109U (en) * | 2017-01-19 | 2017-09-26 | 安徽农业大学 | A kind of pair roller type drawing-in device for Chinese walnut shell crushing machine |
| CN109329847A (en) * | 2018-12-02 | 2019-02-15 | 湖南鑫泉食品科技有限责任公司 | A kind of preparation method of rosemary hickory kernel |
| CN110250474A (en) * | 2019-06-21 | 2019-09-20 | 潜山长林农业有限公司 | A kind of preparation method of crispy and delicious apocarya |
Non-Patent Citations (1)
| Title |
|---|
| 来明乔等: "复合抗氧化剂对山核桃抗氧化的应用研究", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113814037A (en) * | 2021-04-25 | 2021-12-21 | 杭州姚生记食品有限公司 | Automatic pecan shelling method |
| CN113814037B (en) * | 2021-04-25 | 2022-09-13 | 杭州姚生记食品有限公司 | Automatic pecan shelling method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111588013B (en) | 2023-07-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102362614B (en) | Processing method for dried carrot product | |
| US2801176A (en) | Preparing ready-to-eat cereal foods | |
| CN107373699A (en) | A kind of Kiwi berry preserved fruit process equipment | |
| CN111588013A (en) | Processing method of hickory nut | |
| CN104473300B (en) | A kind of Fructus anacardii shell breaking method | |
| CN114631618A (en) | Manufacturing method of low-hardness two-section type temperature-variable roasted pork shashlik | |
| CN1663466A (en) | Chestnut product and its making method | |
| RU2335916C2 (en) | Method of manufacturing dragee out of freeze-dried berries, fruits and vegetables with chocolate coating | |
| JPS59210853A (en) | Method and apparatus for preparation of fried food | |
| CN101507517A (en) | Production method of cocoa-flavor peanut | |
| KR100527057B1 (en) | Red pepper calyx removing and pericarp cutting equipment | |
| CN106820215B (en) | Removing method for beans plumule | |
| CN108741173A (en) | A kind of green soy bean is peeled off production line automatically | |
| CN212035875U (en) | Hickory nut shell cracking equipment | |
| CN113768097A (en) | Preparation process and preparation device of beef granules | |
| CN207692924U (en) | A kind of Kiwi berry preserved fruit process equipment | |
| CN102362617B (en) | Processing method of dried cabbage product | |
| RU2214720C2 (en) | Candy and method for producing the same | |
| CN101385553B (en) | Extraction method of mussel meat | |
| CN111567765A (en) | Preparation method of laver crisp chips | |
| CN113814037B (en) | Automatic pecan shelling method | |
| CN112106879A (en) | Preparation method and drying device of hulled amber walnut kernels | |
| CN218278612U (en) | Chinese chestnut shelling and peeling machine | |
| CN213344300U (en) | Green soy bean decorticator | |
| CN113973584B (en) | Batch stripping device and method for processing sweet corn cans |
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 |