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Shelling method for badam shells

A technology of almond and fruit shell, which is applied in the field of almond shell opening, which can solve the problems of kernel quality and taste, chemical residues in the shell, and corrosion of processing tools, so as to reduce the burden of sewage treatment , avoid chemical residues, reduce the effect of treatment costs

Active Publication Date: 2018-05-08
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The advantage of the chemical treatment method is that the treatment is relatively simple and the shell opening rate is high, but it also has inevitable disadvantages, including the use of a large amount of chemical reagents such as acid and alkali, which has significant corrosion on processing tools, and requires supporting sewage treatment facilities. There is a risk of residual chemical substances, the quality and taste of the nuts will be affected, and the color of the shell will change significantly, so chemical treatment has great disadvantages in the actual production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The method of opening the almond shell in the present embodiment is as follows:

[0026] 1. Pretreatment of almond wood

[0027] Sieve the almonds to remove the sawdust and sundries, remove the bad fruits and almonds with incomplete shells, and detect the almonds that are too large and have too hard shells to ensure the quality of the almonds. The shell is complete and uniform in size;

[0028] 2. Freezing treatment

[0029] The almond processed in step 1 was placed at -80°C for 4 hours of freezing treatment, and the almond was placed in a plastic bucket during the freezing process to facilitate subsequent processing.

[0030] 3. Heat treatment

[0031] Add tap water into the iron pot, the amount of water added should be controlled at 5 times the weight of the almond, and heat and boil at the same time; quickly put the almond treated in step 2 into boiling water and start stirring, so that the almond can be in contact quickly and evenly to boiling water, the process...

Embodiment 2

[0035] The method of opening the almond shell in the present embodiment is as follows:

[0036] 1. Pretreatment of almond wood

[0037] Sieve the almonds to remove the sawdust and sundries, remove the bad fruits and almonds with incomplete shells, and detect the almonds that are too large and have too hard shells to ensure the quality of the almonds. The shell is complete and uniform in size;

[0038] 2. Freezing treatment

[0039] The almond processed in step 1 was placed at -80°C for 6 hours of freezing treatment, and the almond was placed in a plastic bucket during the freezing process to facilitate subsequent processing.

[0040] 3. Heat treatment

[0041] Add tap water into the iron pot, the amount of water added should be 4 times the weight of the almond, and heat to boil at the same time; quickly put the almond treated in step 2 into boiling water and start stirring, so that the almond can be in contact quickly and evenly to boiling water, the processing time is 70s...

Embodiment 3

[0045] The method of opening the almond shell in the present embodiment is as follows:

[0046] 1. Pretreatment of almond wood

[0047] Sieve the almonds to remove the sawdust and sundries, remove the bad fruits and almonds with incomplete shells, and detect the almonds that are too large and have too hard shells to ensure the quality of the almonds. The shell is complete and uniform in size;

[0048] 2. Freezing treatment

[0049] The almond processed in step 1 is placed at -20°C for 12 hours of freezing treatment, and the almond is placed in a plastic bucket during the freezing process to facilitate subsequent processing.

[0050] 3. Heat treatment

[0051] Add tap water into the iron pot, the amount of water added should be controlled at 6 times the weight of the almond, and heat and boil at the same time; quickly put the almond treated in step 2 into boiling water and start stirring, so that the almond can be in contact quickly and evenly to boiling water, the processi...

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Abstract

The invention discloses a shelling method for badam shells. A pure physical method is adopted to treat badam so as to avoid the problems of chemical residues, sewage treatment, nutrient loss resultingfrom traditional chemical methods, and the shelling method can well maintain original nutrient substances and special mouth feel of the badam, facilitate subsequent treatment processes such as stir-frying, reduce treatment cost, improve commodity value at the same time, and have a large application space. The badam nut prepared by the method and main technical indexes of the treatment processes are in accordance with the relevant provisions of national standard GB22165-2008.

Description

technical field [0001] The invention relates to a method for opening shells of almonds, which uses a physical method to open shells of almonds, and belongs to the field of roasted nuts processing. Background technique [0002] Almonds, also known as almonds, are an important variety of nuts popular with consumers, and the domestic production areas are mainly concentrated in Xinjiang. Almonds are rich in nutritional value, containing a variety of vitamins and minerals, as well as a variety of unsaturated fatty acids, dietary fiber and protein. It is a nut with high nutritional and commercial value. [0003] The main product form of almond is frying with shell or without shell. Since the shell of almond is relatively hard, after frying with shell, it is not easy for consumers to peel the shell by hand. Generally, they need to borrow tools, which affects the production of almonds to a certain extent. Consumers' consumption of almonds. Therefore, it is necessary to develop an ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00
CPCA23L25/20
Inventor 李井雷叶明
Owner HEFEI UNIV OF TECH
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