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Hot spicy poached almonds and processing method thereof

A processing method and almond technology, which are applied to the field of spicy boiled almonds and the processing thereof, can solve the problems of unsatisfactory, mushy taste, inconvenience in eating and the like, and achieve the effects of convenient eating, crisp taste and novel style.

Inactive Publication Date: 2014-04-02
SHAANXI TIANSHOU ALMOND FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the traditional method of processing debittered almonds can release the hydrocyanic acid contained in the almonds more thoroughly, so that the bitterness of the bitter almonds can be removed, but due to the high temperature used for debittering and drying during the processing, it takes Soaking in water makes the processed debitter almond products feel soft when eaten, which is difficult to compare with the taste of fresh sweet almonds, and it is also extremely inconvenient to eat
In addition, there is no seasoning added in the processing process, so it is tasteless and difficult to make people feel satisfied.

Method used

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  • Hot spicy poached almonds and processing method thereof
  • Hot spicy poached almonds and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Weigh raw materials: 950kg of fresh bitter almonds, 40kg of soaked wild sansho, 22kg of Chinese prickly ash, 28kg of star anise, 4.5kg of cumin, 5.5kg of cinnamon, 4.5kg of ginger, 1.1kg of galangal, 1.5kg of grass fruit, 18kg of salt, and 12kg of white sugar .

[0034] processing methods:

[0035] a) Place fresh bitter almonds, soaked wild sansho, table salt, and white sugar separately; crush pepper, star anise, fennel, cinnamon, ginger, galangal, and tsaoko into fine powders, mix them evenly, and set aside;

[0036] b) Soak the fresh bitter almonds in a hot water pool at 98°C for 1.5 minutes, drain the water in the pool, and let it stand for 6 minutes. get blanched almonds;

[0037] c) Soak the peeled almonds in a warm water pool at 35°C for 3 days at a constant temperature, and perform debittering treatment. During the soaking period, change the water every 3 hours. After soaking, remove the almonds and drain the surface water for later use;

[0038] d) Put crushe...

Embodiment 3

[0049]Weigh raw materials: 1000kg of fresh bitter almonds, 30kg of soaked wild sansho, 25kg of Chinese prickly ash, 25kg of star anise, 5kg of cumin, 5kg of cinnamon, 5kg of ginger, 1kg of galangal, 2kg of grass fruit, 15kg of table salt, and 15kg of white sugar.

[0050] processing methods:

[0051] a) Place fresh bitter almonds, soaked wild sansho, table salt, and white sugar separately; crush pepper, star anise, fennel, cinnamon, ginger, galangal, and tsaoko into fine powders, mix them evenly, and set aside;

[0052] b) Soak the fresh bitter almonds in a hot water pool at 95°C for 2 minutes, drain the water in the pool, and let it stand for 5 minutes. get blanched almonds;

[0053] c) Soak the peeled almonds in a warm water pool at 40°C for 2 days at a constant temperature, and perform debittering treatment. During the soaking period, change the water every 4 hours. After soaking, remove the almonds and drain the epidermis in clear water for later use;

[0054] d) Put cru...

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Abstract

The invention discloses hot spicy poached almonds and a processing method thereof. The method for processing the hot spicy poached almonds comprises the following steps of: weighing fresh bitter almonds, pricklyash peel, truestar anisetree, fennel, cassia bark, ginger, galangal, tsaoko cardamom, table salt and white granulated sugar in a certain ratio; immersing the bitter almonds in water for peeling, debittering at low temperature, and immersing, so that the almonds are tasty; and mixing the almonds with immersed rod chilli, packaging under vacuum, and sterilizing by steam. Compared with the prior art, the hot spicy poached almonds have the characteristics of hot spicy and pleasant taste and crisp mouthfeel, are convenient to eat and are ideal leisure foods which are novel in style.

Description

technical field [0001] The invention relates to a spicy boiled almond and a processing method thereof, belonging to the field of food. Background technique [0002] Almond is the seed kernel of Rosaceae apricot fruit. It is divided into two types: bitter and sweet. They are rich in plant protein, unsaturated fatty acids and various vitamins and trace elements such as calcium, phosphorus, iron, zinc and selenium needed by the human body. Rich in ascorbic acid and amygdalin, it has high nutritional and health value. Sweet almonds can be eaten directly as food, while bitter almonds contain a small amount of bitter and toxic hydrocyanic acid, so they need to be processed and debittered before they can be eaten as food. The traditional processing method of debittering almond food is firstly debittering the bitter almonds by boiling them at high temperature, then drying and storing the boiled debittered almonds at high temperature, and swelling the almonds with water before eatin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 柴广建
Owner SHAANXI TIANSHOU ALMOND FOOD CO LTD
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