CN105661562A - Macadamia nut processing method - Google Patents
Macadamia nut processing method Download PDFInfo
- Publication number
- CN105661562A CN105661562A CN201610045962.8A CN201610045962A CN105661562A CN 105661562 A CN105661562 A CN 105661562A CN 201610045962 A CN201610045962 A CN 201610045962A CN 105661562 A CN105661562 A CN 105661562A
- Authority
- CN
- China
- Prior art keywords
- hawaii nut
- opening
- processing method
- hawaii
- nut processing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000018330 Macadamia integrifolia Nutrition 0.000 title abstract 3
- 240000000912 Macadamia tetraphylla Species 0.000 title abstract 3
- 235000003800 Macadamia tetraphylla Nutrition 0.000 title abstract 3
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 6
- 238000005188 flotation Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000010576 Artemisia cina Nutrition 0.000 claims description 3
- 244000281762 Chenopodium ambrosioides Species 0.000 claims description 3
- 235000000509 Chenopodium ambrosioides Nutrition 0.000 claims description 3
- 230000005587 bubbling Effects 0.000 claims description 3
- 238000000151 deposition Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N5/00—Machines for hulling, husking or cracking nuts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
The invention discloses a macadamia nut processing method. An opening is manually processed on the periphery of each macadamia nut, so that the shelling is convenient, and the opening in shelling is neat.
Description
Technical field
The invention belongs to nut processing technique field, particularly relate to a kind of Hawaii nut processing method.
Background technology
Hawaii nut shell is harder, and traditional method is pressure break Hawaii nut, makes Hawaii nut periphery crack, afterwards manual strip off.
In the process realizing the present invention, inventor have found that prior art at least there is problems in that the Hawaii nut of crackle also has the problem of difficulty of peeling off, and be unable to reach the effect to half-open shell.
Summary of the invention
The technical problem to be solved be to provide a kind of solve Hawaii nut peel off difficulty problem, convenient Hawaii nut processing method of peeling off.
In order to solve above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of Hawaii nut processing method, processes opening in Hawaii nut periphery.
Described opening is at the middle part of Hawaii nut, and opening extends in Hawaii nut periphery, and extension angle is at 160 °～355 °.
Opening extension angle is at 255 °～355 °.
During opening, cutting knife stretches into the degree of depth more than not contacting kernel while the thickness of Hawaii nut.
Comprise the steps:
Raw material examination → sieving and grading → flotation → dry → opening → sieve → complete → tasty → standing → baking → cooling → sorting → packaging.
In described sieving and grading step, grader is adopted to carry out classification by size; In described flotation step, Hawaii nut raw material on bubbling through the water column more than 1/4th of volume and rotten seed, mould seed, speckle seed are picked out as substandard product, bubble through the water column for flat seed, defective.
In described opening procedure, make 255 °～355 ° angles of Hawaii nut opening.
In described sifting step, the summer fruit that opening is good is placed in grader, carries out being rolled into without the visible wood flour of naked eyes as extremely; Described completing in step, complete temperature according to the material choice of each kind, scope is at 120-140 DEG C, and the time is 10min; In described tasty step, soaking feed temperature and be 40-50 DEG C, soak time is 1.5-2min.
In described standing step, time of repose more than 6 hours, depositing air humidity is 80%-90%, and temperature is less than 25 DEG C; In described baking procedure, after Hawaii nut enters pond, temperature is slowly increased to 75 DEG C, then constant temperature is baked 18-20 hour; In described cooling step, it is cooled to room temperature; In described separation step, pick out damaged fruit, the fruit that goes mouldy, oil fruit, worm seed fruit and other foreign material and attachment; In described packaging step, it is desirable to vanning closely, without gas leak phenomenon, can be put in storage after inspection by certificate.
A technical scheme in technique scheme has the advantage that or beneficial effect, processes opening by artificial in Hawaii nut periphery, and opening is neat, it is simple to peel off, and after peeling off, breach is neat.
Accompanying drawing explanation
The Hawaii nut that Fig. 1 obtains for the Hawaii nut processing method provided in the embodiment of the present invention;
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly, below in conjunction with accompanying drawing, embodiment of the present invention is described further in detail, and in literary composition, summer fruit is the abbreviation of Hawaii nut.
Referring to Fig. 1, a kind of Hawaii nut processing method, opening is processed in Hawaii nut periphery.
Opening is at the middle part of Hawaii nut, and opening extends in Hawaii nut periphery, and extension angle is at 160 °～355 °. Opening is circular, and opening extension angle is in the section of the aperture position of Hawaii nut, and opening forms a not closed circular arc, the angle that this circular arc is shared in a circle.
Preferably, opening extension angle is at 255 °～355 °. Ensure that summer fruit is attained by the ideal effect to half-open shell, open shell carefully and neatly done, the problem solving difficulty of peeling off. Opening extension angle in Fig. 1 is 300 °.
During opening, cutting knife stretches into the degree of depth more than not contacting kernel while the thickness of Hawaii nut.
Comprise the steps:
Raw material examination → sieving and grading → flotation → dry → opening → sieve → complete → tasty → standing → baking → cooling → sorting → packaging.
In sieving and grading step, grader is adopted to carry out classification by size; In flotation step, Hawaii nut raw material on bubbling through the water column more than 1/4th of volume and rotten seed, mould seed, speckle seed are picked out as substandard product. What bubble through the water column is flat seed, defective.
In opening procedure, make 255 °～355 ° angles of Hawaii nut opening.
In sifting step, the summer fruit that opening is good is placed in grader, carries out being rolled into without the visible wood flour of naked eyes as extremely; Completing in step, complete temperature according to the material choice of each kind, scope is at 120-140 DEG C, and the time is 10min; In tasty step, soaking feed temperature and be 40-50 DEG C, soak time is 1.5-2min.
Stand in step, time of repose more than 6 hours, depositing air humidity is 80%-90%, and temperature is less than 25 DEG C; In baking procedure, after Hawaii nut enters pond, temperature is slowly increased to 75 DEG C, then constant temperature is baked 18-20 hour; In cooling step, it is cooled to room temperature; In separation step, pick out damaged fruit, the fruit that goes mouldy, oil fruit, worm seed fruit and other foreign material and attachment; In packaging step, it is desirable to vanning closely, without gas leak phenomenon, can be put in storage after inspection by certificate.
A technical scheme in technique scheme has the advantage that or beneficial effect, processes opening by artificial in Hawaii nut periphery, and opening is neat, it is simple to peel off, and after peeling off, breach is neat.
Above in conjunction with accompanying drawing, the present invention is exemplarily described; the obvious present invention implements and is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that the design of the method for the present invention carries out with technical scheme; or the not improved design by the present invention and technical scheme directly apply to other occasion, all within protection scope of the present invention.
Claims (9)
1. a Hawaii nut processing method, it is characterised in that process opening in Hawaii nut periphery.
2. Hawaii nut processing method as claimed in claim 1, it is characterised in that described opening is at the middle part of Hawaii nut, and opening extends in Hawaii nut periphery, and extension angle is at 160 °～355 °.
3. Hawaii nut processing method as claimed in claim 2, it is characterised in that opening extension angle is at 255 °～355 °.
4. Hawaii nut processing method as claimed in claim 3, it is characterised in that during opening, cutting knife stretches into the degree of depth more than not contacting kernel while the thickness of Hawaii nut.
5. Hawaii nut processing method as claimed in claim 4, it is characterised in that comprise the steps:
Raw material examination → sieving and grading → flotation → dry → opening → sieve → complete → tasty → standing → baking → cooling → sorting → packaging.
6. Hawaii nut processing method as claimed in claim 5, it is characterised in that in described sieving and grading step, adopts grader to carry out classification by size; In described flotation step, Hawaii nut raw material on bubbling through the water column more than 1/4th of volume and rotten seed, mould seed, speckle seed are picked out as substandard product.
7. Hawaii nut processing method as claimed in claim 6, it is characterised in that in described opening procedure, make 255 °～355 ° angles of Hawaii nut opening.
8. Hawaii nut processing method as claimed in claim 7, it is characterised in that in described sifting step, be placed in grader by the summer fruit that opening is good, carries out being rolled into without the visible wood flour of naked eyes as extremely; Described completing in step, complete temperature according to the material choice of each kind, scope is at 120-140 DEG C, and the time is 10min; In described tasty step, soaking feed temperature and be 40-50 DEG C, soak time is 1.5-2min.
9. Hawaii nut processing method as claimed in claim 8, it is characterised in that in described standing step, time of repose more than 6 hours, depositing air humidity is 80%-90%, and temperature is less than 25 DEG C; In described baking procedure, after Hawaii nut enters pond, temperature is slowly increased to 75 DEG C, then constant temperature is baked 18-20 hour; In described cooling step, it is cooled to room temperature; In described separation step, pick out damaged fruit, the fruit that goes mouldy, oil fruit, worm seed fruit and other foreign material and attachment; In described packaging step, it is desirable to vanning closely, without gas leak phenomenon, can be put in storage after inspection by certificate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610045962.8A CN105661562A (en) | 2016-01-22 | 2016-01-22 | Macadamia nut processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610045962.8A CN105661562A (en) | 2016-01-22 | 2016-01-22 | Macadamia nut processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105661562A true CN105661562A (en) | 2016-06-15 |
Family
ID=56302376
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610045962.8A Pending CN105661562A (en) | 2016-01-22 | 2016-01-22 | Macadamia nut processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105661562A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107849A (en) * | 2016-08-09 | 2016-11-16 | 洽洽食品股份有限公司 | A kind of processing method of Hawaii nut |
| CN106579238A (en) * | 2016-11-29 | 2017-04-26 | 杭州郝姆斯食品有限公司 | Macadamia and processing method thereof |
| CN108030041A (en) * | 2017-11-29 | 2018-05-15 | 良品铺子股份有限公司 | A kind of sea salt macadamia |
| CN108208696A (en) * | 2017-11-29 | 2018-06-29 | 良品铺子股份有限公司 | A kind of processing method of macadamia |
| CN113383818A (en) * | 2021-06-11 | 2021-09-14 | 江南大学 | Method for improving antioxidant permeation efficiency of macadamia nuts |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060000370A1 (en) * | 2004-07-01 | 2006-01-05 | Poursayadi Farid F | Nut de-shelling device and method |
| CN102429266A (en) * | 2011-12-16 | 2012-05-02 | 云南省热带作物科学研究所 | A kind of processing method of shelled macadamia nuts |
| CN103005535A (en) * | 2011-09-21 | 2013-04-03 | 众地食品有限公司 | Safe production process of high quality baked macadamia nut |
| CN105011053A (en) * | 2015-08-17 | 2015-11-04 | 安徽天美食品有限公司 | Tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method |
-
2016
- 2016-01-22 CN CN201610045962.8A patent/CN105661562A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060000370A1 (en) * | 2004-07-01 | 2006-01-05 | Poursayadi Farid F | Nut de-shelling device and method |
| CN103005535A (en) * | 2011-09-21 | 2013-04-03 | 众地食品有限公司 | Safe production process of high quality baked macadamia nut |
| CN102429266A (en) * | 2011-12-16 | 2012-05-02 | 云南省热带作物科学研究所 | A kind of processing method of shelled macadamia nuts |
| CN105011053A (en) * | 2015-08-17 | 2015-11-04 | 安徽天美食品有限公司 | Tartary buckwheat flavor pecan and tartary buckwheat leach liquor processing method |
Non-Patent Citations (1)
| Title |
|---|
| 郭刚军等: "调味开口带壳澳洲坚果加工工艺条件研究", 《热带作物学报》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107849A (en) * | 2016-08-09 | 2016-11-16 | 洽洽食品股份有限公司 | A kind of processing method of Hawaii nut |
| CN106579238A (en) * | 2016-11-29 | 2017-04-26 | 杭州郝姆斯食品有限公司 | Macadamia and processing method thereof |
| CN106579238B (en) * | 2016-11-29 | 2020-05-15 | 杭州郝姆斯食品有限公司 | Macadamia nut and processing method thereof |
| CN108030041A (en) * | 2017-11-29 | 2018-05-15 | 良品铺子股份有限公司 | A kind of sea salt macadamia |
| CN108208696A (en) * | 2017-11-29 | 2018-06-29 | 良品铺子股份有限公司 | A kind of processing method of macadamia |
| CN113383818A (en) * | 2021-06-11 | 2021-09-14 | 江南大学 | Method for improving antioxidant permeation efficiency of macadamia nuts |
| CN113383818B (en) * | 2021-06-11 | 2022-09-06 | 江南大学 | A method for improving the penetration efficiency of antioxidants in macadamia nuts |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160615 |
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| RJ01 | Rejection of invention patent application after publication |