CN111887411A - Preparation process of baked cashew nuts - Google Patents
Preparation process of baked cashew nuts Download PDFInfo
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- CN111887411A CN111887411A CN202010791235.2A CN202010791235A CN111887411A CN 111887411 A CN111887411 A CN 111887411A CN 202010791235 A CN202010791235 A CN 202010791235A CN 111887411 A CN111887411 A CN 111887411A
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
Abstract
The invention is suitable for the field of food preparation and processing, and particularly relates to a preparation process of baked cashew nuts, which comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Description
Technical Field
The invention relates to the field of food preparation and processing, in particular to a preparation process of baked cashew nuts.
Background
Cashew nuts have rich nutritional value, can be used for cooking and also can be used for medicine, and are one of four famous dried fruits in the world. Cashew nuts are a food rich in proteins, amino acids, carbohydrates, unsaturated fatty acids, vitamins and minerals. The cashew nuts are rich in protein and can provide energy required by human growth. Meanwhile, cashew nuts are rich in unsaturated fatty acid, can reduce cholesterol of a human body, and plays a role in preventing cardiovascular and cerebrovascular diseases. The cashew nuts are rich in various vitamins, such as vitamin a, vitamin b1 and vitamin b2, and can play the roles of resisting aging, oxidation and tumors. The cashew nuts are rich in various mineral substances, such as calcium, iron, zinc, magnesium, manganese and other trace elements, and can provide growth needs of human bodies. Finally, the cashew nuts are rich in various organic acids, can soften blood vessels, enable the skin to be glossy, and have the effects of beautifying. According to the traditional Chinese medicine, the cashew nuts are sweet in taste, mild in nature and non-toxic. Can be used for treating cough, vexation, and thirst. The pepper is warm and pungent in nature, can promote blood circulation, and people who are easy to cool hands and feet in winter and afraid of cold can dispel cold and improve body cold symptoms by properly eating the pepper. The vitamin C content of the red pepper is named as prestige in vegetables, each 100g of the red pepper contains 144 mg of vitamin C which is about 10 times of that of a tomato, and also contains capsorubin, carotene, B vitamins, cellulose, organic acid and a plurality of trace elements, so that the red pepper has the effects of resisting oxidation and enhancing the body resistance.
In order to keep the nutrient components in the cashew nuts not damaged, the cashew nuts are processed by adopting a low-temperature baking mode, the temperature is 117 ℃, and the original nutrient components of the cashew nuts can be kept and not damaged.
At present, similar products such as salt baked cashew nuts adopt a baking process, the taste of the products is single, and meanwhile, the nutrition of food can be lost by the existing baking method.
Disclosure of Invention
The invention aims to provide a preparation process of baked cashew nuts, which aims to solve the problems that similar products such as salted cashew nuts are baked at present, the taste of the products is single, and nutrients of food are lost by an existing baking method. In order to achieve the purpose, the invention provides the following technical scheme:
a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
preparing the soup bases: boiling 40-60kg of drinking water and 0.5-1.5kg of Glycyrrhrizae radix for 2-8min, and standing at room temperature to obtain Glycyrrhrizae radix water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of the liquorice-containing beverage are 40 to 68 percent of liquorice water, 20 to 33 percent of white granulated sugar, 10 to 20 percent of edible salt and 1 to 5 percent of spice by weight percentage, and are mixed and dissolved;
the capsicum oil preparation comprises the following steps: heating 40-50kg of Sichuan spicy pepper oil to 50 deg.C, adding 0.2-1kg of pricklyash peel, 0.3-0.7kg of ginger slice and 0.4-0.7kg of onion section, and heating to 90-100 deg.C with slow fire; frying for 18-25min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 55-65 deg.C, adding 0.2-0.3kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
the soaking treatment comprises the following steps: soaking cashew nuts in the soup, fishing out after soaking for 2-6min, pressurizing for 0.5-1.5h, and finishing the soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 3-5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
the baking treatment comprises the following steps: baking at the temperature of 110-;
the flavoring treatment comprises the following steps: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within the range of 45-65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
the boxing treatment: after the product is cooled, the product is bagged, boxed and placed for 0.5 to 1.5 days for shipment.
The cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
The further scheme of the preparation process of the baked cashew nuts comprises the following steps: preparing the soup bases: boiling 45-55kg of drinking water and 0.7-1.2kg of Glycyrrhrizae radix for 3-7min, and standing at room temperature to obtain Glycyrrhrizae radix water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the ingredients of the liquorice-flavored salt are 42-60% of liquorice water, 22-30% of white granulated sugar, 12-19% of edible salt and 2-4% of spices by weight percentage, and the liquorice-flavored salt and the spices are mixed and dissolved.
Optimizing: preparing the soup bases: boiling 50kg of drinking water and 1kg of radix Glycyrrhizae for 5min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the ingredients of the liquorice tea are 53 percent of liquorice water, 26 percent of white granulated sugar, 18 percent of edible salt and 3 percent of spice by weight percentage, and are mixed and dissolved.
The further scheme of the preparation process of the baked cashew nuts comprises the following steps: the capsicum oil preparation comprises the following steps: heating 42-49kg of Sichuan spicy pepper oil to 50 deg.C, adding 0.3-0.8kg of pricklyash peel, 0.4-0.6kg of ginger slice and 0.45-0.6kg of onion section, and heating to 90-100 deg.C with slow fire; frying for 19-22min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segments, cooling to 58-62 deg.C, adding 0.2-0.3kg Sichuan fragrant Capsici fructus oil, and stirring to obtain oleum Capsici fructus.
Optimizing: the capsicum oil preparation comprises the following steps: heating 44.75kg of Sichuan spicy pepper oil to 50 ℃, adding 0.5kg of pepper, 0.5kg of ginger slices and 0.5kg of onion sections, and heating to 90-100 ℃ with slow fire; frying for 20min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 60 deg.C, adding 0.25kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil.
The further scheme of the preparation process of the baked cashew nuts comprises the following steps: the soaking treatment comprises the following steps: soaking cashew nuts in the soup, fishing out after soaking for 3-5min, pressurizing for 1h, and finishing the soaking treatment.
Optimizing: the pressurizing mode is that the container is put into a box for pressurizing for 1 hour.
The further scheme of the preparation process of the baked cashew nuts comprises the following steps: the baking treatment comprises the following steps: baking at 117 deg.C for 35-40min until the nuts are mature, discharging, and maintaining the optimum taste of the nuts at 117 deg.C, and if the temperature is below 110 deg.C, the water content in the nuts is too high, and the taste of the nuts is affected by too long baking time. The taste of the nuts roasted at too high a temperature and short roasting time is hard and can also influence the taste of the nuts.
The further scheme of the preparation process of the baked cashew nuts comprises the following steps: the flavoring treatment comprises the following steps: mixing the kernels with the hot pepper section after the kernels are taken out of the oven, adding the hot pepper oil which is kept at the temperature of 60 ℃ for mixing, and stirring to ensure that the hot pepper oil is fully adhered to the surface.
The further scheme of the preparation process of the baked cashew nuts comprises the following steps: the boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1 day for shipment.
Compared with the prior art, the preparation process of the baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the soup bases are prepared by the following steps: boiling 40-60kg of drinking water and 0.5-1.5kg of Glycyrrhrizae radix for 2-8min, and standing at room temperature to obtain Glycyrrhrizae radix water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of the liquorice-containing beverage are 40 to 68 percent of liquorice water, 20 to 33 percent of white granulated sugar, 10 to 20 percent of edible salt and 1 to 5 percent of spice by weight percentage, and are mixed and dissolved; the capsicum oil preparation comprises the following steps: heating 40-50kg of Sichuan spicy pepper oil to 50 deg.C, adding 0.2-1kg of pricklyash peel, 0.3-0.7kg of ginger slice and 0.4-0.7kg of onion section, and heating to 90-100 deg.C with slow fire; frying for 18-25min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 55-65 deg.C, adding 0.2-0.3kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil; the soaking treatment comprises the following steps: soaking cashew nuts in the soup, fishing out after soaking for 2-6min, pressurizing for 0.5-1.5h, and finishing the soaking treatment; the baking treatment comprises the following steps: baking at the temperature of 110-; the flavoring treatment comprises the following steps: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within the range of 45-65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product; the boxing treatment: after the product is cooled, bagging and boxing are carried out, and the product is placed for 0.5 to 1.5 days to be delivered; the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention aims to provide a preparation process of baked cashew nuts, which aims to solve the problems that similar products such as salted cashew nuts are baked at present, the taste of the products is single, and nutrients of food are lost by an existing baking method. In order to achieve the purpose, the invention provides the following technical scheme:
example 1
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 40kg of drinking water and 0.5kg of Glycyrrhrizae radix for 2min, and standing at room temperature to obtain Glycyrrhrizae radix water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of the liquorice beverage are 40 percent of liquorice water, 20 percent of white granulated sugar, 10 percent of edible salt and 1 percent of spice by weight percentage, and are mixed and dissolved;
step two, chili oil preparation: heating 40kg of Sichuan spicy pepper oil to 50 deg.C, adding 0.2kg of pricklyash peel, 0.3kg of ginger slice and 0.4kg of onion section, and heating to 90 deg.C with slow fire; frying for 18min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 55 deg.C, adding 0.2kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 2min, pressurizing for 0.5h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 3-5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 110 deg.C for 30min until the kernel is mature, and discharging;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, then adding the pepper oil with the temperature kept within 45 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 0.5 day for shipment.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 2
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 60kg of drinking water and 1.5kg of Glycyrrhrizae radix for 8min, and standing at room temperature to obtain Glycyrrhrizae radix water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of 68 percent of liquorice water, 33 percent of white granulated sugar, 20 percent of edible salt and 5 percent of spice by weight are mixed and dissolved;
step two, chili oil preparation: heating 50kg of Sichuan spicy pepper oil to 50 deg.C, adding 0.2-1kg of pricklyash peel, 0.7kg of ginger slice and 0.7kg of onion section, and heating to 100 deg.C with slow fire; frying for 25min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 65 deg.C, adding 0.3kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 6min, pressurizing for 1.5h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 125 deg.C for 45min until the kernel is mature, and discharging;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within 65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1.5 days for shipment.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 3
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 45kg of drinking water and 0.7kg of radix Glycyrrhizae for 3min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of the liquorice tea are 42 percent of liquorice water, 22 percent of white granulated sugar, 12 percent of edible salt and 2 percent of spice by weight percentage, and are mixed and dissolved;
step two, chili oil preparation: heating 50kg of Sichuan spicy pepper oil to 50 deg.C, adding 0.2-1kg of pricklyash peel, 0.7kg of ginger slice and 0.7kg of onion section, and heating to 100 deg.C with slow fire; frying for 25min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 65 deg.C, adding 0.3kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 6min, pressurizing for 1.5h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 125 deg.C for 45min until the kernel is mature, and discharging;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within 65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1.5 days for shipment.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 4
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 55kg of drinking water and 1.2kg of Glycyrrhrizae radix for 7min, and standing at room temperature to obtain Glycyrrhrizae radix water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of the liquorice tea are 60 percent of liquorice water, 30 percent of white granulated sugar, 19 percent of edible salt and 4 percent of spice by weight percentage, and are mixed and dissolved;
step two, chili oil preparation: heating 50kg of Sichuan spicy pepper oil to 50 deg.C, adding 0.2-1kg of pricklyash peel, 0.7kg of ginger slice and 0.7kg of onion section, and heating to 100 deg.C with slow fire; frying for 25min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 65 deg.C, adding 0.3kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 6min, pressurizing for 1.5h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 125 deg.C for 45min until the kernel is mature, and discharging;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within 65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1.5 days for shipment.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 5
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 50kg of drinking water and 1kg of radix Glycyrrhizae for 5min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of 53 percent of liquorice water, 26 percent of white granulated sugar, 18 percent of edible salt and 3 percent of spice by weight are mixed and dissolved;
step two, chili oil preparation: heating 50kg of Sichuan spicy pepper oil to 50 deg.C, adding 0.2-1kg of pricklyash peel, 0.7kg of ginger slice and 0.7kg of onion section, and heating to 100 deg.C with slow fire; frying for 25min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 65 deg.C, adding 0.3kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 6min, pressurizing for 1.5h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 125 deg.C for 45min until the kernel is mature, and discharging;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within 65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1.5 days for shipment.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 6
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 50kg of drinking water and 1kg of radix Glycyrrhizae for 5min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of 53 percent of liquorice water, 26 percent of white granulated sugar, 18 percent of edible salt and 3 percent of spice by weight are mixed and dissolved;
step two, chili oil preparation: heating 42kg of Sichuan spicy pepper oil to 50 deg.C, adding 0.3kg of pricklyash peel, 0.4kg of ginger slice and 0.45kg of scallion segments, and heating to 90 deg.C with slow fire; frying for 19min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 58 deg.C, adding 0.2kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 6min, pressurizing for 1.5h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 125 deg.C for 45min until the kernel is mature, and discharging;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within 65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1.5 days for shipment.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 7
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 50kg of drinking water and 1kg of radix Glycyrrhizae for 5min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of 53 percent of liquorice water, 26 percent of white granulated sugar, 18 percent of edible salt and 3 percent of spice by weight are mixed and dissolved;
step two, chili oil preparation: heating 49kg of Sichuan spicy pepper oil to 50 ℃, adding 0.8kg of pepper, 0.6kg of ginger slices and 0.6kg of onion sections, and heating to 100 ℃ with slow fire; frying for 22min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 62 deg.C, adding 0.3kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 6min, pressurizing for 1.5h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 125 deg.C for 45min until the kernel is mature, and discharging;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within 65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1.5 days for shipment.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 8
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 50kg of drinking water and 1kg of radix Glycyrrhizae for 5min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of 53 percent of liquorice water, 26 percent of white granulated sugar, 18 percent of edible salt and 3 percent of spice by weight are mixed and dissolved;
step two, chili oil preparation: heating 44.75kg of Sichuan spicy pepper oil to 50 ℃, adding 0.5kg of pepper, 0.5kg of ginger slices and 0.5kg of onion sections, and heating to 90 ℃ with slow fire; frying for 20min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 60 deg.C, adding 0.25kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 6min, pressurizing for 1.5h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 125 deg.C for 45min until the kernel is mature, and discharging;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within 65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1.5 days for shipment.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 9
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 50kg of drinking water and 1kg of radix Glycyrrhizae for 5min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of 53 percent of liquorice water, 26 percent of white granulated sugar, 18 percent of edible salt and 3 percent of spice by weight are mixed and dissolved;
step two, chili oil preparation: heating 44.75kg of Sichuan spicy pepper oil to 50 ℃, adding 0.5kg of pepper, 0.5kg of ginger slices and 0.5kg of onion sections, and heating to 100 ℃ with slow fire; frying for 20min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 60 deg.C, adding 0.25kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 3min, pressurizing for 1h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 125 deg.C for 45min until the kernel is mature, and discharging;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within 65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1.5 days for shipment.
Wherein the pressurizing mode is that the container is put into a box for pressurizing for 1 hour.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 10
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 50kg of drinking water and 1kg of radix Glycyrrhizae for 5min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of 53 percent of liquorice water, 26 percent of white granulated sugar, 18 percent of edible salt and 3 percent of spice by weight are mixed and dissolved;
step two, chili oil preparation: heating 44.75kg of Sichuan spicy pepper oil to 50 ℃, adding 0.5kg of pepper, 0.5kg of ginger slices and 0.5kg of onion sections, and heating to 90 ℃ with slow fire; frying for 20min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 60 deg.C, adding 0.25kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 5min, pressurizing for 1h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 125 deg.C for 45min until the kernel is mature, and discharging;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within 65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1.5 days for shipment.
Wherein the pressurizing mode is that the container is put into a box for pressurizing for 1 hour.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 11
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 50kg of drinking water and 1kg of radix Glycyrrhizae for 5min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of 53 percent of liquorice water, 26 percent of white granulated sugar, 18 percent of edible salt and 3 percent of spice by weight are mixed and dissolved;
step two, chili oil preparation: heating 44.75kg of Sichuan spicy pepper oil to 50 ℃, adding 0.5kg of pepper, 0.5kg of ginger slices and 0.5kg of onion sections, and heating to 90 ℃ with slow fire; frying for 20min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 60 deg.C, adding 0.25kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 5min, pressurizing for 1h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: roasting at 117 deg.C for 35min until the nuts are mature, taking out of the oven, and keeping the optimum taste of the nuts at 117 deg.C, wherein if the temperature is below 110 deg.C, the water content in the nuts is too high, and the taste of the nuts is affected by too long roasting time; the roasted nuts with too high temperature and short roasting time have hard mouthfeel and influence the mouthfeel of the nuts;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within 65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1.5 days for shipment.
Wherein the pressurizing mode is that the container is put into a box for pressurizing for 1 hour.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 12
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 50kg of drinking water and 1kg of radix Glycyrrhizae for 5min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of 53 percent of liquorice water, 26 percent of white granulated sugar, 18 percent of edible salt and 3 percent of spice by weight are mixed and dissolved;
step two, chili oil preparation: heating 44.75kg of Sichuan spicy pepper oil to 50 ℃, adding 0.5kg of pepper, 0.5kg of ginger slices and 0.5kg of onion sections, and heating to 90 ℃ with slow fire; frying for 20min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 60 deg.C, adding 0.25kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 5min, pressurizing for 1h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 117 deg.C for 40min until the nuts are mature, taking out of the oven, and maintaining the optimum taste of the nuts at 117 deg.C, wherein if the temperature is below 110 deg.C, the water content in the nuts is too high, and the taste of the nuts is affected by too long baking time; the roasted nuts with too high temperature and short roasting time have hard mouthfeel and influence the mouthfeel of the nuts;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, then adding the pepper oil with the temperature kept within 60 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1.5 days for shipment.
Wherein the pressurizing mode is that the container is put into a box for pressurizing for 1 hour.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
Example 13
In an embodiment of the invention, a preparation process of baked cashew nuts comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
firstly, preparing soup bases: boiling 50kg of drinking water and 1kg of radix Glycyrrhizae for 5min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of 53 percent of liquorice water, 26 percent of white granulated sugar, 18 percent of edible salt and 3 percent of spice by weight are mixed and dissolved;
step two, chili oil preparation: heating 44.75kg of Sichuan spicy pepper oil to 50 ℃, adding 0.5kg of pepper, 0.5kg of ginger slices and 0.5kg of onion sections, and heating to 90 ℃ with slow fire; frying for 20min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 60 deg.C, adding 0.25kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
step three, soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 5min, pressurizing for 1h, and finishing soaking treatment; the soaking time is too short, the flavoring effect of the nuts is poor, the taste of the finished product is influenced, the soaking time is too long, the water in the nuts is increased, the taste of the baked finished product is influenced, the roasted nuts are fished out after being soaked for 5min, and the nut is pressurized for 1h to obtain better flavoring effect and taste;
step four, baking treatment: baking at 117 deg.C for 40min until the nuts are mature, taking out of the oven, and maintaining the optimum taste of the nuts at 117 deg.C, wherein if the temperature is below 110 deg.C, the water content in the nuts is too high, and the taste of the nuts is affected by too long baking time; the roasted nuts with too high temperature and short roasting time have hard mouthfeel and influence the mouthfeel of the nuts;
fifthly, flavoring treatment: mixing the kernels with the pepper section after the kernels are taken out of the furnace, then adding the pepper oil with the temperature kept within 60 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
sixthly, boxing treatment: and after the product is cooled, bagging and boxing the product, and placing the product for 1 day for shipment.
Wherein the pressurizing mode is that the container is put into a box for pressurizing for 1 hour.
Furthermore, the cashew nuts are processed by adopting a low-temperature baking mode, so that the original nutritional ingredients of the cashew nuts can be kept and are not damaged; pioneering the spicy flavor of Chuan of nut, satisfied people and all pursue the taste, and the taste is good, through the mode of toasting, make the healthy food of non-fried nut, the nutrition of having avoided food itself flows away, the soup base, chili oil and hot pepper section and cashew nut are mixed, high nutritive value, the taste is good and the taste is good, the spicy oil carries fragrant, put into the cashew nut after toasting, increase little spicy taste in the fragrance of original cashew nut, make the cashew nut taste more unique, and the hot pepper section is fragrant and crisp delicious, the look is more vivid after mixing, improve the appetite.
The nutrient composition of each 100g of dried cashew nuts is shown in table 1:
it will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. A preparation process of baked cashew nuts is characterized in that,
the method comprises the following steps: preparing soup bases, preparing chili oil, soaking, baking, flavoring and boxing; wherein the content of the first and second substances,
preparing the soup bases: boiling 40-60kg of drinking water and 0.5-1.5kg of Glycyrrhrizae radix for 2-8min, and standing at room temperature to obtain Glycyrrhrizae radix water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the components of the liquorice-containing beverage are 40 to 68 percent of liquorice water, 20 to 33 percent of white granulated sugar, 10 to 20 percent of edible salt and 1 to 5 percent of spice by weight percentage, and are mixed and dissolved;
the capsicum oil preparation comprises the following steps: heating 40-50kg of Sichuan spicy pepper oil to 50 deg.C, adding 0.2-1kg of pricklyash peel, 0.3-0.7kg of ginger slice and 0.4-0.7kg of onion section, and heating to 90-100 deg.C with slow fire; frying for 18-25min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 55-65 deg.C, adding 0.2-0.3kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil;
the soaking treatment comprises the following steps: soaking cashew nuts in the soup, fishing out after soaking for 2-6min, pressurizing for 0.5-1.5h, and finishing the soaking treatment;
the baking treatment comprises the following steps: baking at the temperature of 110-;
the flavoring treatment comprises the following steps: mixing the kernels with the pepper section after the kernels are taken out of the furnace, adding the pepper oil with the temperature kept within the range of 45-65 ℃ for mixing, and stirring to ensure that the pepper oil is fully adhered to the surface to prepare a product;
the boxing treatment: after the product is cooled, the product is bagged, boxed and placed for 0.5 to 1.5 days for shipment.
2. The process for preparing baked cashew nuts as claimed in claim 1, wherein said soup blend preparation: boiling 45-55kg of drinking water and 0.7-1.2kg of Glycyrrhrizae radix for 3-7min, and standing at room temperature to obtain Glycyrrhrizae radix water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the ingredients of the liquorice-flavored salt are 42-60% of liquorice water, 22-30% of white granulated sugar, 12-19% of edible salt and 2-4% of spices by weight percentage, and the liquorice-flavored salt and the spices are mixed and dissolved.
3. The process for preparing baked cashew nuts as claimed in claim 2, wherein said soup blend preparation: boiling 50kg of drinking water and 1kg of radix Glycyrrhizae for 5min, and standing at room temperature to obtain radix Glycyrrhizae water; then mixing and dissolving the liquorice water, the white granulated sugar, the edible salt and the spices to prepare a soup base, and completing the preparation of the soup base; the ingredients of the liquorice tea are 53 percent of liquorice water, 26 percent of white granulated sugar, 18 percent of edible salt and 3 percent of spice by weight percentage, and are mixed and dissolved.
4. The process for preparing baked cashew nuts as claimed in claim 1, wherein said chilli oil is prepared by: heating 42-49kg of Sichuan spicy pepper oil to 50 deg.C, adding 0.3-0.8kg of pricklyash peel, 0.4-0.6kg of ginger slice and 0.45-0.6kg of onion section, and heating to 90-100 deg.C with slow fire; frying for 19-22min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segments, cooling to 58-62 deg.C, adding 0.2-0.3kg Sichuan fragrant Capsici fructus oil, and stirring to obtain oleum Capsici fructus.
5. The process for preparing baked cashew nuts as claimed in claim 4, wherein said chilli oil is prepared by: heating 44.75kg of Sichuan spicy pepper oil to 50 ℃, adding 0.5kg of pepper, 0.5kg of ginger slices and 0.5kg of onion sections, and heating to 90-100 ℃ with slow fire; frying for 20min, taking out rhizoma Zingiberis recens slice, fructus Zanthoxyli and herba Alii Fistulosi segment, cooling to 60 deg.C, adding 0.25kg Sichuan fragrant Capsici fructus oil, and stirring to obtain Capsici fructus oil.
6. The process for preparing baked cashew nuts as claimed in claim 1, wherein said soaking treatment: soaking cashew nuts in the soup, fishing out after soaking for 3-5min, pressurizing for 1h, and finishing the soaking treatment.
7. The process for preparing baked cashew nuts as claimed in claim 6, wherein said pressurizing manner is to put it in a box for 1 h.
8. The process for preparing baked cashew nuts as claimed in any of claims 1-6, wherein said baking treatment is: baking at 117 deg.C for 35-40min until the kernel is mature, and discharging.
9. The process for preparing baked cashew nuts as claimed in any of claims 1-6, wherein said flavoring treatment: mixing the kernels with the chili segments after the kernels are taken out of the oven, adding chili oil with the temperature kept within 60 ℃ for mixing, and stirring to ensure that the chili oil is fully adhered to the surface.
10. The process for preparing baked cashew nuts as claimed in any of claims 1-6, wherein said boxing process: and after the product is cooled, bagging and boxing the product, and placing the product for 1 day for shipment.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338387A (en) * | 2019-08-28 | 2019-10-18 | 洽洽食品股份有限公司 | A kind of rattan green pepper melon seeds and its processing method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338387A (en) * | 2019-08-28 | 2019-10-18 | 洽洽食品股份有限公司 | A kind of rattan green pepper melon seeds and its processing method |
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Application publication date: 20201106 |