The invention discloses a tartary buckwheat
flavor pecan and tartary buckwheat leach liquor
processing method. The tartary buckwheat leach liquor
processing technology includes the procedures of tartary buckwheat obtaining,
impurity removal, fine selection, cleaning, soaking,
steaming,
drying, frying, cooling, soaking and leach liquor combining. The tartary buckwheat
flavor pecan
processing technology includes the procedures of pecan obtaining, grading, cleaning, samming, opening, de-enzyming, taste adding (material liquid), taste oozing,
drying, baking, cooling and packaging. Pecans obtained through the technology are bright in color, kernels are crisp, and a special
flavor of tartary buckwheat is obtained. The pecans are pure and natural in fragrance, and physical properties in the tartary buckwheat are integrated in the pecans. The pecans have the functions of helping
digestion and reducing blood fat, and leisure nut food which is natural, fragrant and beneficial to health and shows a whole new concept is provided for customers.