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Processing method of pistachio nuts

A processing method and pistachio technology, applied in the field of pistachio processing, can solve problems such as unhealthy, and achieve the effect of high nutritional value

Inactive Publication Date: 2018-03-30
广东玖乐食品产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing processing of pistachio snack food is seasoned with artificial additives such as cyclamate and essence, which is not very healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 adopts the following steps to prepare pistachios:

[0020] 1) Select raw materials: select pistachios that are pure, fresh, clean and free of impurities, with uniform particle size, and clamp the opening;

[0021] 2) Cleaning: Pour the opened pistachios into the washing mixer, add 0.45kg NaHCO per 100kg pistachios 3 and 0.5kg NaHSO 4 , add water, the amount of water added is subject to just submerging the pistachios, stir and wash for 25 minutes, rinse with clean water 3 times, and drain;

[0022] 3) Marinate cooking, cooling: put the drained pistachios into the marinade, cook at 95-95°C for 3 hours, cool, let stand for 20 hours, and drain; the marinade is calculated by weight as follows: The ingredients are prepared: 2% Angelica dahurica, 1% fennel, 2.5% licorice, 3% tangerine peel, 2% longan, 1.2% ginger, 1% chrysanthemum, 6% salt, 2.5% Zhuhou sauce, and the rest is water;

[0023] 4) Drying: Drying below 50°C until the moisture content of the pistachi...

Embodiment 2

[0026] Embodiment 2 adopts the following steps to prepare pistachios:

[0027] 1) Select raw materials: select pistachios that are pure, fresh, clean and free of impurities, with uniform particle size, and clamp the opening;

[0028] 2) Cleaning: Pour the opened pistachios into the washing mixer, add 0.8 kg NaHCO per 100kg pistachios 3 and 0.2 kg NaHSO 4 , add water, the amount of water added is based on the pistachio just submerged, stir and wash for 20 minutes, rinse with water for 5 times, and drain;

[0029] 3) Marinate cooking, cooling: put the drained pistachios into the marinade, cook at 75-85°C for 3.5 hours, cool, let stand for 20 hours, and drain; the marinade consists of the following weight content: The total components are prepared: 1% Angelica dahurica, 1.2% fennel, 4% licorice, 3% tangerine peel, 3% longan, 1% ginger, 1.0% chrysanthemum, 6% salt, 3% Zhuhou sauce, and the rest is water;

[0030] 4) Drying: Drying below 50°C until the moisture content of the pi...

Embodiment 3

[0033] Embodiment 3 adopts following steps to prepare pistachios:

[0034] 1) Select raw materials: select pistachios that are pure, fresh, clean and free of impurities, with uniform particle size, and clamp the opening;

[0035] 2) Cleaning: Pour the opened pistachios into a washing mixer, add 0.3 kg NaHCO per 100kg pistachios 3 and 0.7 kg NaHSO 4 , add water, the amount of water to be added shall be subject to the fact that the pistachios are just submerged, clean with an ultrasonic cleaner, power 100KHz, wash for 30min, rinse with water 5 times, and drain;

[0036] 3) Marinate cooking, cooling: put the drained pistachios into the marinade, cook at 80-90°C for 5 hours, cool, stand for 15 hours, and drain; the marinade is determined by weight as follows: The total components are prepared: 4% Angelica dahurica, 0.6% fennel, 1% licorice, 2% tangerine peel, 1% longan, 1.4% ginger, 1.0% chrysanthemum, 6% salt, 2% Zhuhou sauce, and the rest is water;

[0037] 4) Drying: Drying ...

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PUM

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Abstract

The present invention discloses a processing method of pistachio nuts. The processing method comprises the following steps: 1) raw material selecting, 2) washing and draining, 3) marinade juice cooking and cooling, 4) drying, 5) baking, and 6) vacuum packaging. The pistachio nuts produced by the processing method are crispy and high in nutritional value. Natural plant ingredients are added to conduct seasoning, and the pistachio nuts are free of artificial additives, and safe and healthy, and meet public needs.

Description

technical field [0001] The invention relates to the field of food, in particular to a processing method of pistachios. Background technique [0002] Pistachio is a high-nutrition food. Every 100 grams of nuts contains 20 micrograms of vitamin A, 59 micrograms of folic acid, 3 milligrams of iron, 440 milligrams of phosphorus, 970 milligrams of potassium, 270 milligrams of sodium, and 120 milligrams of calcium. Niacin, pantothenic acid, minerals, etc. Pistachio is also a nourishing food and medicine. It is sweet and non-toxic, warms the kidneys and spleen, nourishes the deficiency, regulates the Qi, and can treat neurasthenia, edema, anemia, malnutrition, and chronic diarrhea. Pistachio nuts contain vitamin E and other ingredients, which have anti-aging effects and can enhance physical fitness; because pistachios are rich in oil, they have the effect of laxative and help the body detoxify. The purple-red fruit coat of pistachio contains anthocyanin, which is a natural antiox...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/10
CPCA23L25/20A23L27/10
Inventor 陈进基
Owner 广东玖乐食品产业有限公司
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