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Method for processing, packing and storing hickory

A technology for pecan and bud removal, which is applied in the field of food processing and storage, can solve the problems of rapid quality decline and short shelf life.

Active Publication Date: 2009-08-05
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to aim at defects such as rapid decline in quality and short shelf life (4-6 months) caused by the unreasonable process, packaging and storage conditions existing in the traditional frying, processing, packaging and storage of the existing hickory nuts, Provide a simple and easy process and match the packaging and storage conditions, which can effectively inhibit the rapid decline in the quality of processed bagged hickory nuts, and the storage period and shelf life can be extended to 10-12 months, which is suitable for processing factories and sales The method of hickory nut processing, packaging and storage popularized and applied by large households

Method used

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  • Method for processing, packing and storing hickory
  • Method for processing, packing and storing hickory
  • Method for processing, packing and storing hickory

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The processing, packaging and storage method of pecans are carried out as follows:

[0032] (1) Raw material preparation: Harvest fully mature hickory nuts, remove the buds by a debrading machine, screen out the ones with full grains by the water flotation method, and drain them for later use;

[0033] (2) Preparation of seasoning liquid: first mix salt and Chinese prickly ash with a weight ratio of 10:1 to make a seasoning seasoning; then prepare a seasoning liquid with the seasoning and water at a ratio of 1:100 by weight and volume, and set aside;

[0034] (3) Steaming, frying and seasoning of raw materials: first steam the raw materials in step (1) at 121°C and 1.010 atmosphere pressure for 10 minutes, then steam at 100°C and normal atmospheric pressure for 2.5 hours, and then stir fry for 15 minutes with high heat. -25min until the fruit surface cracks; soak the cracked hickory nuts in the seasoning liquid of step (2) for 5-10min, then stir-fry until the fruit surf...

Embodiment 2

[0039] In this example, the seasoning is a 1:15 mixture of cream spices and sugar by weight; the pecan raw material is steamed at 121°C and 1.015 atmospheres for 10 minutes, and then steamed at 100°C and normal atmospheric pressure for 2.0 hours; the PE / Al The thickness of the / PE composite film is 90μm; the iron-based deoxidizer used is a mixture of iron powder, sodium sulfite and diatomaceous earth in a weight ratio of 3:1:3; the vacuum in the packaging bag is 0.095Mpa; the storage temperature of the bagged product is 10°C , the storage period is as long as 10-11 months; all the other processes and conditions are the same as in Example 1.

Embodiment 3

[0041] In this example, the seasoning is a 10:1 mixture of salt and Chinese prickly ash by weight; the hickory nut raw material is steamed at 121°C and 1.013 atmospheres for 10 minutes, and then steamed at 100°C and normal atmospheric pressure for 3 hours; the PE / Al / PE used The thickness of the composite film is 110μm; the iron-based deoxidizer used is a mixture of iron powder, sodium chloride, activated carbon and calcium chloride in a weight ratio of 1:0.9:1:0.2; the vacuum in the packaging bag is evacuated to 0.08Mpa; the bagged product storage The temperature is 13° C., and the storage period is as long as 10 months; the remaining processes and conditions are the same as in Example 1.

[0042] Description of the following tests:

[0043] 1. Test material:

[0044] Lin'an Chuanghui Food Factory produces Changhua pecans according to the new technology, and chooses pecans with uniform size and full grains.

[0045] Iron powder: 100-200 mesh, purity ≥ 99.0%, Sinopharm Chemical...

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Abstract

The invention discloses processing, packaging and storage methods of pecans, and belongs to the technical field of processing and storage of nut foods. The method includes: (1) preparation of raw materials; (2) preparation of seasoning liquid; (3) steaming, frying and seasoning of raw materials; (4) composite film, iron deoxidizer, vacuum packaging; (5) bagging The product is directly marketed or stored in a warehouse at 7-13°C until the end of the storage period. This method greatly improves the steaming and soaking process of the traditional method, is low in cost, simple and easy to implement, and has a significant effect on inhibiting the hydrolytic rancidity and oxidative rancidity of hickory oil, so that the shelf life of its products is changed from 4 to 4 times that of the traditional method. -6 months extended to 10-12 months, all physical and chemical indicators have reached the industry standard. This method is suitable for popularization and application by hickory processing factories and large sellers.

Description

technical field [0001] The invention relates to the technical field of food processing and storage, in particular to a method for processing, packaging and storing nuts such as pecans. Background technique [0002] Hickory nut belongs to Juglandaceae, Juglans, is a unique famous dry fruit and woody oil crops in my country. Pecan kernels contain about 70% oil, and the fatty acids that make up the oil are mainly unsaturated fatty acids, accounting for more than 83.11%. Therefore, pecan kernels have high nutritional value, in addition to regulating blood lipids, preventing coronary heart disease, inhibiting tumors and other medicinal values, and have health care, beauty and other effects. However, due to its high content of unsaturated fatty acids, it is easily affected by oxygen, water, light, heat, microorganisms, etc., and gradually hydrolyzes and oxidizes, thereby deteriorating and rancid, forming aldehydes, ketones, alcohols, hydrocarbons, and cyclic compounds that are ch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/153A23B7/144A23L1/36A23L25/00
Inventor 郜海燕陶菲陈杭君毛金林周拥军葛林梅宋丽丽陈文煊
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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