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Puffed cashew nuts and processing method thereof

A processing method and technology for cashew nuts, which are applied in the fields of application, food preparation, food science, etc., can solve the problems of not much and low utilization, and achieve the effect of improving quality and taste, increasing use value and economic value, and enriching varieties.

Inactive Publication Date: 2017-05-10
南京牧乐农副产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are not many ways to eat cashew nuts, and the utilization is not high. People are in urgent need of a delicious cashew nut product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Select 10 kg of plump cashew nuts, wash them with water, take them out, dry them naturally or dry them, add 1.5 kg of water, the moisture content of cashew nuts is about 15%. Put the above cashew nuts in a closed pressure vessel, when heated to 100° C., when the pressure in the closed vessel is 0.060 MPa, suddenly open the pressure vessel to obtain puffed cashew nuts. Adjust the obtained puffed cashew nuts with boiling water or cold water so that the water content is 25%, and then place it for 24 hours to completely soak the puffed cashew nuts; adjust the gap of the tablet press and press the tablets so that the thickness of the cashew nut slices is 0.5mm-1.5mm; the cashew nuts Dry at 80° C. for 2 hours to obtain 10 kilograms of puffed cashew nuts when the water content of the mung bean slices is 6%.

Embodiment 2

[0012] Select 20 kg plump cashew nuts, wash them with water, remove them, dry them naturally or dry them, and add 2 kg of water to make the cashew nuts contain 10% moisture. Put the above cashew nuts in a closed pressure vessel, and when heated to 90° C., when the pressure in the closed vessel is 0.070 MPa, suddenly open the pressure vessel to obtain puffed cashew nuts. Adjust the obtained puffed cashew nuts with boiling water or cold water so that the water content is 26%, and then place it for 20 hours to completely soak the puffed cashew nuts; adjust the gap of the tablet press and press the tablets so that the thickness of the cashew nut slices is 0.5mm-1.5mm; Dry at 90° C. for 1.5 hours to obtain 20 kilograms of puffed cashew nuts when the moisture content of the cashew nut slices is 7%.

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PUM

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Abstract

The invention provides puffed cashew nuts and a processing method thereof. The processing method of the puffed cashew nuts comprises the following steps: selecting plump cashew nuts, and adding water of which the weight is 1%-10% of the weight of the selected cashew nuts; placing the soaked cashew nuts in a closed pressure container, conducting heating, and abruptly opening the pressure container, so as to obtain puffed cashew nut bean segments; and adjusting the puffed cashew nut bean segments with water until the content of the water is 17%-42%, and performing placing for 2-24 h so that the puffed cashew nuts are completely infused; and then performing tabletting and drying so as to obtain the finished products of the puffed cashew nuts. The puffed cashew nuts disclosed by the invention maintain the original nutrient components and the health-care functions of the cashew nuts, enrich the variety of cashew nut foods, and improve the mouth feel of the puffed cashew nuts.

Description

technical field [0001] The invention belongs to the field of food and relates to a fast food, in particular to puffed cashew nuts processed from cashew nuts and a processing method thereof. Background technique [0002] At present, cashew nuts are mainly fried and eaten, and they are mainly used as dishes. The effect of cashew nuts is mainly to promote gastrointestinal excretion and harmonize the internal organs. This can also prove that cashew nuts have the effect of nourishing the viscera. According to the records of "Supplements to Materia Medica", it is used as a medicine "salty in taste and calm in nature". Its main functions are to lower Qi, strengthen lean energy, dehumidify and sweat, and stop diarrhea. Sweet in taste, rough in nature, cool and heavy, stomach discomfort after eating. Efficacy Lowering Qi, strengthening yang, treating greasy substances in urine, bacon's disease, red bark disease, and colds. Treat children's lung disease and intestinal colic; cure ...

Claims

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Application Information

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IPC IPC(8): A23L1/36
Inventor 陈培绕
Owner 南京牧乐农副产品开发有限公司
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