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Processing method of green apple-flavoured pine nuts with openings

A processing method and green apple technology, applied in food science and other directions, can solve the problems of pine nut opening rate and uneven taste, and achieve the effect of simple and practical method, wide application range and high opening rate

Inactive Publication Date: 2017-10-03
ANHUI TRUELOVE FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for processing green apple-flavored open pine nuts, which overcomes the deficiencies of the prior art and solves the problems of the prior art's processing of pine nuts with open opening ratio and uneven taste

Method used

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Embodiment

[0020] A kind of processing method of green apple flavor open pine nuts of the present invention, comprises the following steps:

[0021] Step 1: Weigh each raw material component according to the following weight: 150-200 kg of pine nuts, 3-4 kg of concentrated fresh milk flavor, 2-3 kg of green apple flavor, 1-2 kg of vitamin C, 0.8-1 kg of citric acid, 50 kg of apple cider vinegar ~60kg, salt 3~4 kg, licorice 6~7 kg, fructose syrup 30~40kg, water 300~500kg;

[0022] Step 2, preparation of cooking liquid: add concentrated fresh milk flavor, green apple flavor, vitamin C, citric acid, apple cider vinegar, salt, licorice, high fructose syrup and water to steaming and heating to boiling, then naturally cool to make cooking liquid for use;

[0023] Step 3, pine nut treatment: After the pine nuts are screened by the machine, they must first be soaked and polished with clean water; the polished pine nuts must have a clean and smooth surface; then pour the polished pine nuts into ...

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Abstract

The invention relates to the technical field of nut food processing and specifically discloses a processing method of green apple-flavoured pine nuts with openings. The method includes the following steps: weighing ingredients; preparing cooking liquor; performing treatment on pine nuts; performing secondary seasoning; performing drying; and performing stir-frying. According to the invention, shortages of the prior art are overcome, and the low opening rate and the ununiformly seasoned taste of processed pine nuts existing in the prior art are overcome. Firstly, polished pine nuts are cooked in the cooking liquor to have openings and the cooked pine nuts are aired in a shade and cool place so that a plurality of the cooked pine nuts without openings are opened due to the influence of cold air resulting in a high opening rate and first-time seasoning is achieved at the same time. Secondly, secondary seasoning is uniformly performed on the pine nuts with openings. Finally, drying and stir-frying are performed. The method is simple and practical and has a wide application range.

Description

technical field [0001] The invention relates to the technical field of nut food processing, in particular to a method for processing green apple-flavored open pine nuts. Background technique [0002] Pine nuts, also known as pine nuts, fruit pine nuts, sea pine nuts, are the seeds of pinaceae plants such as Korean pine, and are one of the common nuts. Pine nuts contain fat, protein, carbohydrates and so on. Pine nut is not only an important traditional Chinese medicine, it can be eaten for a long time to strengthen the heart, moisturize the skin, prolong life, and also has high therapeutic value. At present, there are Brazilian pine nuts, northeast pine nuts and falling pine nuts in China, among which falling pine nuts are mainly pine nuts from pine trees in the mountains of Yunnan-Guizhou Sichuan. Wherein the existing pine nuts are mostly shelled, but due to the different opening methods, there are a large number of unopened pine nuts in its processing process, and the ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/10
CPCA23L25/20A23L5/13
Inventor 代鹏孙国升袁霞刘武
Owner ANHUI TRUELOVE FOODS
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