CN107853657A - A kind of processing method of American pistachios - Google Patents
A kind of processing method of American pistachios Download PDFInfo
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- CN107853657A CN107853657A CN201711012170.1A CN201711012170A CN107853657A CN 107853657 A CN107853657 A CN 107853657A CN 201711012170 A CN201711012170 A CN 201711012170A CN 107853657 A CN107853657 A CN 107853657A
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- american pistachios
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- 235000004292 Pistacia texana Nutrition 0.000 title claims abstract description 53
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 241001033280 Pistacia mexicana Species 0.000 title abstract 3
- 235000013882 gravy Nutrition 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 3
- 244000289433 Pistacia texana Species 0.000 claims description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000004140 cleaning Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 244000061520 Angelica archangelica Species 0.000 claims description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- WBHQBSYUUJJSRZ-UHFFFAOYSA-M sodium bisulfate Chemical compound [Na+].OS([O-])(=O)=O WBHQBSYUUJJSRZ-UHFFFAOYSA-M 0.000 claims description 7
- 229910000342 sodium bisulfate Inorganic materials 0.000 claims description 7
- 240000001008 Dimocarpus longan Species 0.000 claims description 5
- 235000000235 Euphoria longan Nutrition 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 239000000654 additive Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 241000723353 Chrysanthemum Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- XWCYDHJOKKGVHC-UHFFFAOYSA-N Vitamin A2 Chemical compound OCC=C(C)C=CC=C(C)C=CC1=C(C)C=CCC1(C)C XWCYDHJOKKGVHC-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 241000579895 Chlorostilbon Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 240000006711 Pistacia vera Species 0.000 description 1
- 235000003447 Pistacia vera Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- DPRNENKPXAZQBI-UHFFFAOYSA-N alpha-Vitamin A Natural products OCC=C(C)C=CC=C(C)C=CC1C(C)=CCCC1(C)C DPRNENKPXAZQBI-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229910052876 emerald Inorganic materials 0.000 description 1
- 239000010976 emerald Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 235000020233 pistachio Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing method of American pistachios, comprise the following steps：1）Select raw material, 2）Clean, drain, 3）Thick gravy cooks, cooling, 4）Drying, 5）Baking, 6）Vacuum packaging.The American pistachios of processing method production of the present invention were both crisp, and nutritive value is again high, added natural plant composition and were seasoned, prosthetic additive is safe and healthy, meets public demand.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of processing method of American pistachios.
Background technology
American pistachios are the food of high nutrition, every 100 grams of kernels microgram containing dehydroretinol 0, the microgram of folic acid 59,3 milligrams of iron content,
Phosphorous 440 milligrams, containing 970 milligrams of potassium, containing 270 milligrams of sodium, 120 milligrams of calcic, while also contain nicotinic acid, pantothenic acid, mineral matter etc..
American pistachios again be nourishing food medicine, it is sweet nontoxic, and warm kidney warms up spleen, and help is deficient, pleasant in tune, can treat neurasthenia, edema,
The diseases such as anaemia, malnutrition, chronic rush down dysentery.Pistachio contains the compositions such as vitamin E, there is anti-aging, can strengthen
Constitution；Due to containing abundant grease in American pistachios, therefore relax bowel, contribute to body detoxification.American pistachios are purple
Red fruit clothing, containing anthocyanidin, this is a kind of Natural Antioxidants, and then yellow containing abundant leaf in emerald kernel
Element, it not only can with anti-oxidant, and to protection retina it is also very good.
The processing of existing American pistachios leisure food, is seasoned using man-made additives such as honey element, essence, less strong
Health.
The content of the invention
In view of the deficienciess of the prior art, the present invention provides a kind of processing method of American pistachios.
The present invention is achieved through the following technical solutions：A kind of processing method of American pistachios, comprises the following steps：
1）Select raw material：Select pure, fresh, cleaning free from admixture, the American pistachios of even particle size, folder opening；
2）Cleaning：The American pistachios for having pressed from both sides opening are poured into wash agitation machine, 0.3-0.8 kg are added per 100kg American pistachios
NaHCO3With 0.2-0.7 kg NaHSO4, add water, amount of water is defined just to submerge American pistachios, stirring and washing 20-30min, uses
Clear water rinses 3-5 times, drains；
3）Thick gravy cooks, cooling：American pistachios after draining are put into the thick gravy containing following components：The root of Dahurain angelica, fennel, radix glycyrrhizae,
Dried orange peel, longan, ginger, chrysanthemum, salt, chu-hou paste, 3-3.5h is cooked at 75-95 DEG C, cooling, 15-20h is stood, drains；
4）Dry：Dried below 50 DEG C；
5）Baking：Dried American pistachios are toasted into 30-60min at a temperature of 70-95 DEG C；
6）Vacuum packaging, is made finished product：American pistachios after baking are through cooling down, being vacuum-packed, finished product being made.
The thick gravy is made by the component below in terms of weight content：Root of Dahurain angelica 1-4%, fennel 0.6-1.2%, radix glycyrrhizae 1-
4%th, dried orange peel 2-3%, longan 1-3%, ginger 1.0-1.4%, chrysanthemum 1.0-1.2%, salt 5-6%, chu-hou paste 2-3%, remaining is clear
Water.
Preferably, 0.45 kg NaHCO are added per 100kg American pistachios3With 0.5kg NaHSO4, stirring and washing 20-
30min is drained.
Further, the stirring and washing is cleaned using supersonic wave cleaning machine, power 100KHz.
Step 4）After drying, the water content of American pistachios is 2~4%.
Preferably, dried American pistachios are toasted into 15-30min at a temperature of 70-75 DEG C, then in 85-95 DEG C of temperature
Lower baking 12-26min, make happy kernel brittle.
The American pistachios of processing method production of the present invention were both crisp, and nutritive value is again high, added natural plant composition and adjusted
Taste, prosthetic additive is safe and healthy, meets public demand.
Embodiment
The invention will be further described with the following Examples.
Embodiment 1 prepares American pistachios using below step：
1）Select raw material：Select pure, fresh, cleaning free from admixture, the American pistachios of even particle size, folder opening；
2）Cleaning：The American pistachios for having pressed from both sides opening are poured into wash agitation machine, 0.45kg NaHCO are added per 100kg American pistachios3
With 0.5kg NaHSO4, adding water, amount of water is defined by just submerging American pistachios, stirring and washing 25min, is rinsed 3 times with clear water,
Drain；
3）Thick gravy cooks, cooling：American pistachios after draining are put into thick gravy, 3h is cooked at 95-95 DEG C, cooling, stands 20h,
Drain；The thick gravy is made by the component below in terms of weight content：The root of Dahurain angelica 2%, fennel 1%, radix glycyrrhizae 2.5%, dried orange peel 3%, osmanthus
Circle 2%, ginger 1.2%, chrysanthemum 1%, salt 6%, chu-hou paste 2.5%, remaining is clear water；
4）Dry：It is 2~4% to be dried below 50 DEG C to the water content of American pistachios；
5）Baking：30min is toasted at a temperature of 70-75 DEG C, 12min is then toasted at a temperature of 85-95 DEG C, makes happy kernel
It is brittle；
6）Vacuum packaging, is made finished product：American pistachios after baking are through cooling down, being vacuum-packed, finished product being made.
Embodiment 2 prepares American pistachios using below step：
1）Select raw material：Select pure, fresh, cleaning free from admixture, the American pistachios of even particle size, folder opening；
2）Cleaning：The American pistachios for having pressed from both sides opening are poured into wash agitation machine, 0.8 kg NaHCO are added per 100kg American pistachios3
With 0.2 kg NaHSO4, adding water, amount of water is defined by just submerging American pistachios, stirring and washing 20min, is rinsed 5 times with clear water,
Drain；
3）Thick gravy cooks, cooling：American pistachios after draining are put into thick gravy, 3.5h is cooked at 75-85 DEG C, cools down, stand
20h, drain；The thick gravy is made by the component below in terms of weight content：The root of Dahurain angelica 1%, fennel 1.2%, radix glycyrrhizae 4%, dried orange peel
3%th, longan 3%, ginger 1%, chrysanthemum 1.0%, salt 6%, chu-hou paste 3%, remaining is clear water；
4）Dry：It is 2~4% to be dried below 50 DEG C to the water content of American pistachios；
5）Baking：15min is toasted at a temperature of 70-75 DEG C, 26min is then toasted at a temperature of 85-95 DEG C, makes happy kernel
It is brittle；
6）Vacuum packaging, is made finished product：American pistachios after baking are through cooling down, being vacuum-packed, finished product being made.
Embodiment 3 prepares American pistachios using below step：
1）Select raw material：Select pure, fresh, cleaning free from admixture, the American pistachios of even particle size, folder opening；
2）Cleaning：The American pistachios for having pressed from both sides opening are poured into wash agitation machine, 0.3 kg NaHCO are added per 100kg American pistachios3
With 0.7 kg NaHSO4, add water, amount of water is defined just to submerge American pistachios, cleaned with supersonic wave cleaning machine, power
100KHz, 30min is cleaned, rinsed 5 times, drained with clear water；
3）Thick gravy cooks, cooling：American pistachios after draining are put into thick gravy .5h is cooked at 80-90 DEG C, cooling, stands 15h,
Drain；The thick gravy is made by the component below in terms of weight content：The root of Dahurain angelica 4%, fennel 0.6%, radix glycyrrhizae 1%, dried orange peel 2%, osmanthus
Circle 1%, ginger 1.4%, chrysanthemum 1.0%, salt 6%, chu-hou paste 2%, remaining is clear water；
4）Dry：It is 2~4% to be dried below 50 DEG C to the water content of American pistachios；
5）Baking：25min is toasted at a temperature of 70-75 DEG C, 20min is then toasted at a temperature of 85-95 DEG C, makes happy kernel
It is brittle；
6）Vacuum packaging, is made finished product：American pistachios after baking are through cooling down, being vacuum-packed, finished product being made.
Claims (6)
1. a kind of processing method of American pistachios, it is characterised in that comprise the following steps：
1）Select raw material：Select pure, fresh, cleaning free from admixture, the American pistachios of even particle size, folder opening；
2）Cleaning：The American pistachios for having pressed from both sides opening are poured into wash agitation machine, 0.3-0.8 kg are added per 100kg American pistachios
NaHCO3With 0.2-0.7 kg NaHSO4, add water, amount of water is defined just to submerge American pistachios, stirring and washing 20-30min, uses
Clear water rinses 3-5 times, drains；
3）Thick gravy cooks, cooling：American pistachios after draining are put into the thick gravy containing following components：The root of Dahurain angelica, fennel, radix glycyrrhizae,
Dried orange peel, longan, ginger, chrysanthemum, salt, chu-hou paste, 3-3.5h is cooked at 75-95 DEG C, cooling, 15-20h is stood, drains；
4）Dry：Dried below 50 DEG C；
5）Baking：Dried American pistachios are toasted into 30-60min at a temperature of 70-95 DEG C；
6）Vacuum packaging, is made finished product：American pistachios after baking are through cooling down, being vacuum-packed, finished product being made.
2. processing method according to claim 1, it is characterised in that the thick gravy is by the component in terms of weight content below
It is made：Root of Dahurain angelica 1-4%, fennel 0.6-1.2%, radix glycyrrhizae 1-4%, dried orange peel 2-3%, longan 1-3%, ginger 1.0-1.4%, chrysanthemum 1.0-
1.2%th, salt 5-6%, chu-hou paste 2-3%, remaining is clear water.
3. processing method according to claim 1, it is characterised in that add 0.45 kg NaHCO per 100kg American pistachios3
With 0.5kg NaHSO4, stirring and washing 20-30min drains.
4. processing method according to claim 1, it is characterised in that the stirring and washing is clear using supersonic wave cleaning machine
Wash, power 100KHz.
5. processing method according to claim 1, it is characterised in that step 4）After drying, the water content of American pistachios for 2~
4%。
6. processing method according to claim 1, it is characterised in that by dried American pistachios at a temperature of 70-75 DEG C
15-30min is toasted, 12-26min is then toasted at a temperature of 85-95 DEG C, makes happy kernel brittle.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711012170.1A CN107853657A (en) | 2017-10-26 | 2017-10-26 | A kind of processing method of American pistachios |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711012170.1A CN107853657A (en) | 2017-10-26 | 2017-10-26 | A kind of processing method of American pistachios |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107853657A true CN107853657A (en) | 2018-03-30 |
Family
ID=61696677
Family Applications (1)
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| CN201711012170.1A Pending CN107853657A (en) | 2017-10-26 | 2017-10-26 | A kind of processing method of American pistachios |
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| CN (1) | CN107853657A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838704A (en) * | 2020-07-01 | 2020-10-30 | 杭州姚生记食品有限公司 | Pistachio processing method and pistachio processing system |
| CN112869097A (en) * | 2021-02-28 | 2021-06-01 | 广东玖乐食品产业有限公司 | Fragrant and mellow easy-to-peel pistachio nuts and preparation method thereof |
| WO2025131367A1 (en) * | 2023-12-20 | 2025-06-26 | August Töpfer & Co. (GmbH & Co.) KG | Method for treating pistachios |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578638A (en) * | 2012-03-28 | 2012-07-18 | 常熟市汇康食品厂 | Method for processing pistachio nuts |
| CN104172306A (en) * | 2014-07-25 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of fermented bean curd pistachios |
-
2017
- 2017-10-26 CN CN201711012170.1A patent/CN107853657A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578638A (en) * | 2012-03-28 | 2012-07-18 | 常熟市汇康食品厂 | Method for processing pistachio nuts |
| CN104172306A (en) * | 2014-07-25 | 2014-12-03 | 安徽三只松鼠电子商务有限公司 | Preparation method of fermented bean curd pistachios |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838704A (en) * | 2020-07-01 | 2020-10-30 | 杭州姚生记食品有限公司 | Pistachio processing method and pistachio processing system |
| CN112869097A (en) * | 2021-02-28 | 2021-06-01 | 广东玖乐食品产业有限公司 | Fragrant and mellow easy-to-peel pistachio nuts and preparation method thereof |
| WO2025131367A1 (en) * | 2023-12-20 | 2025-06-26 | August Töpfer & Co. (GmbH & Co.) KG | Method for treating pistachios |
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Application publication date: 20180330 |