CN100521979C - Method for processing, packing and storing hickory - Google Patents
Method for processing, packing and storing hickory Download PDFInfo
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- CN100521979C CN100521979C CNB2008100599281A CN200810059928A CN100521979C CN 100521979 C CN100521979 C CN 100521979C CN B2008100599281 A CNB2008100599281 A CN B2008100599281A CN 200810059928 A CN200810059928 A CN 200810059928A CN 100521979 C CN100521979 C CN 100521979C
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Abstract
The invention disclose a method for machining, packing and storing the kiskatom, belonging to technical field of processing and storage of nut fruits food, which comprises the following steps: (1) preparing the material; (2) preparing the sauce; (3) steaming and frying the material and then seasoning; (4) packing with complex film and iron deoxidizing agent in vacuum; (5) selling the bag product directly or storing in storeroom at 7 to 13 DEG C until ending the storage period. The invention improves the traditional steaming craft and immersing craft greatly, has the advantages of low cost, convenient operation and good result in controlling the hydrolyzing rancidity and oxidizing rancidity of the kiskatom oil. The shelf life of the product is prolonged from traditional 4 to 6 months to 10 to 12 months and the physicochemical indexes all meet the industry standard. The invention is suitable for processing factory of kiskatom and also suitable for popularization and application in peddlery.
Description
Technical field
The present invention relates to the processing and the storage technique field of food, relate in particular to processing, packing and the storage practice of a kind of nut fruits hickory nut.
Background technology
Hickory Juglandaceae, walnut are distinctive famous-brand and high-quality dry fruit of China and woody oleiferous plants crop.Hickory kernel contains grease about 70%, and the aliphatic acid of forming grease is mainly unrighted acid, accounts for more than 83.11%.Therefore hickory kernel has higher nutritive value, has medical values such as the blood fat of adjusting, prevention coronary heart disease, inhibition tumour in addition, and has effects such as health care, beauty treatment concurrently.But because its unsaturated fatty acid content is higher, be subject to the influence of oxygen, water, light, heat, microorganism etc., hydrolysis and oxidation gradually, thereby rotten becoming sour, generate the aldehyde, ketone, alcohol, hydrocarbons, epoxides of feature spoiled by rancid oil or fat and acid and so on lower-molecular substance, these lower-molecular substances also can generate dark, poisonous polymer through polymerization; Also can impel pigment, fragrance matter and vitamin oxidation simultaneously, cause the decline of hickory nut quality.
At present, the general traditional handicraft that adopts of processing manufacturer production hickory nut is: (100-120 ℃ of raw material → rinsing → steam, 6-8h) → for the first time frying is (about big fire 30min, purpose makes the hickory nut shell aperture) → soak (according to the needs of processing, the taste of modulation hickory nut is about the about 15min of soak time) → frying for the second time (receive and do) → finished product.The inventor shows after deliberation, in hickory nut process in the past, its acid value and peroxide value all raise to some extent, wherein, steam and soak two procedures later ascensional range is bigger, acid value has raise 46.25% and 16.23% than preceding working procedure respectively, peroxide value is respectively 8.8 times and 1.46 times of preceding working procedure, illustrate and steam and soak two procedures under for a long time high temperature and high humidity environment, caused becoming sour fast of the interior unrighted acid of hickory nut kernel, therefore, this two-step is suddenly in the hickory nut conventional machining process to treat that improved link (sees accompanying drawing 1,2).Simultaneously, the hickory nut that produces by conventional machining process on the existing market, generally only adopt the PE film about 100 transparent μ m to carry out the routine packing, and storage at ambient temperature, so its shelf-life has only 4-6 month mostly, contained unrighted acid is just rotten rapidly to become sour, the very fast decline of quality, the general Spring Festival, existing later the Kazakhstan lost flavor, the mouthfeel extreme difference, and price also decreases.
Summary of the invention
The present invention seeks to, at existing unreasonable technology, packing and holding conditions in existing hickory nut tradition frying processing, packing and the storage, the quality that causes descends and the short defectives such as (4-6 months) of shelf life fast, provide a kind of technology simple and easy to do and match with packing and holding conditions, can effectively suppress to process packed hickory nut quality descends fast, storage period, shelf life can extend to 10-12 month, the method for hickory nut processing, packing and storage that suitable vast processing producer and trafficking rich and influential family apply.
The object of the invention is achieved through the following technical solutions.
The processing of hickory nut, packing and storage practice, carry out according to the following steps:
(1) raw material is prepared: abundant ripe hickory nut is gathered, take off luxuriant machine and take off bud, the water floating method filters out the full grains person, and is standby after draining;
(2) preparation of baste: with seasoning condiment and water by weight 1: 100 ratio of volume be mixed with baste, standby;
(3) the steaming of raw material, frying and seasoning: step (1) raw material is steamed 10min earlier under 121 ℃, a 1.010-1.015 atmospheric pressure, again after steaming 2-3h under 100 ℃ of conventional atmospheric pressure, ftracture to the fruit face with big fire frying 15-25min; Hickory nut behind the cracking is immersed in 5-10min in step (2) baste, and warm then fiery frying is to fruit face drying;
(4) composite membrane vacuum packaging: step (3) hickory nut weighing is packed in the PE/Al/PE composite membrane soft packaging bag; Again with iron series deoxidizers with the bag in hickory nut by weight the 1:250 ratio take by weighing iron series deoxidizers, carry out inserting in the packaging bag behind the inner wrapping; Vacuumize, seal product;
(5) step (4) bagged product is directly gone on the market or put in the 7-13 ℃ of storehouse storage, finish until storage period.
Described seasoning condiment is salt and the Chinese prickly ash mixture of 10:1 or cream spices and the sugar mixture of 1:15 by weight by weight.
Described PE/Al/PE composite membrane, its thickness are 70-110 μ m.
Described vacuumize into relative vacuum degree in the packaging bag to 0.08-0.095MPa.
Described iron series deoxidizers is choosing any one kind of them in following three kinds of mixtures: (1) iron powder, active carbon and potassium permanganate (catalytic specie) is the mixture of 2:1:0.15 by weight; (2) iron powder, sodium sulfite and the diatomite mixture of 3:1:3 by weight; (3) iron powder, sodium chloride, active carbon and the calcium chloride mixture of 1:0.9:1:0.2 by weight.
Description of drawings
The change curve of acid value in Fig. 1 hickory nut tradition manufacturing procedure
The change curve of peroxide value in Fig. 2 hickory nut tradition manufacturing procedure
The change curve of Fig. 3 hickory nut different materials packing peroxide value
The change curve of Fig. 4 hickory nut different materials packing acid value
The change curve of the packed hickory nut different temperatures storage of Fig. 5 acid value
The change curve of the packed hickory nut different temperatures storage of Fig. 6 peroxide value
Wherein, Fig. 3 is again the specification digest accompanying drawing.
The invention has the beneficial effects as follows:
1, the present invention has improved the conventional machining process of hickory nut, will steam technology by 6-8h under the original normal pressure Be improved to earlier under 121 ℃, a 1.010-1.015 atmospheric pressure and steam 10min, again at 100 ℃ of conventional atmospheric pressure Steam down 2-3h (be about former steaming time 1/3); And original baste soaking technology contracted by 15min Short is 5-10min; By the improvement of above-mentioned technology, make on the one hand originally and finish the easiest oil that makes from steaming frying The high-temperature time of lipid oxidation has shortened about 2/5, has also saved a large amount of energy consumptions simultaneously; On the other hand significantly Reduced the degree of oxidation of Carya kernel oil in process, its acid value and peroxide value and tradition processing side Method is compared, and has descended respectively 10.23% and 31.7%, and does not affect the local flavor of product, expects not thereby obtained To effect well;
2, the present invention adopts the vacuum-packed method that combines with the interpolation deoxidier of PE/Al/PE composite membrane, maximum Reduce to degree the oxygen content in the packaging bag, suppressed the fast rise of peroxide value, delayed mountain nuclear The oxidative rancidity that the peach grease causes because of oxygen (seeing Fig. 3);
3, the present invention is directed to hickory nut behind frying fruit face cracking, also be subject to photoinduction and Oxidation of Fat and Oils acid takes place The characteristics that lose, the PE/Al/PE composite membrane that has adopted tool better to hinder optical property is packed, thus establishment The rising of acid value (seeing Fig. 4);
4, the present invention passes through the improvement to the hickory nut processing technology, packing and and the cryopreservation of vacuum, resistance light (seeing Fig. 5,6) combines, and the storage period of hickory nut fabricated product extended to 10-12 in individual month by 4-6 in the past Individual month, significant prolongation its shelf life;
5, the present invention has simplified the conventional machining process of hickory nut, has saved energy consumption, need not acquire expensive machine Device, simple and easy to do, be convenient to promote.
The specific embodiment
By following examples and test example and in conjunction with the accompanying drawings, the present invention is described in further detail, but the present invention is not limited by these contents.
Embodiment 1:
The processing of hickory nut, packing and storage practice, carry out as follows:
(1) raw material is prepared: abundant ripe hickory nut is gathered, take off luxuriant machine and take off bud, the water floating method filters out the full grains person, and is standby after draining;
(2) preparation of baste: earlier with salt and Chinese prickly ash by weight 10:1 be hybridly prepared into seasoning condiment; Again with this condiment and water by weight 1: 100 ratio of volume be mixed with baste, standby;
(3) the steaming of raw material, frying and seasoning: step (1) raw material is steamed 10min through 121 ℃, 1.010 atmospheric pressure earlier, under 100 ℃, conventional atmospheric pressure, steam 2.5h again after, with big fire frying 15-25min to fruit face cracking; Hickory nut behind the cracking is immersed in 5-10min in step (2) baste, and warm then fiery frying is to fruit face drying;
(4) composite membrane vacuum packaging: it is in the PE/Al/PE composite membrane soft packaging bag of 70 μ m that step (3) hickory nut is taken by weighing the 500g thickness of packing into; Again with iron powder, active carbon and potassium permanganate (catalytic specie) by weight the ratio of 2:1:0.15 be hybridly prepared into iron series deoxidizers, take by weighing this agent 2g and carry out inserting in the bag behind the inner wrapping; Be evacuated to 0.090Mpa in the packaging bag, seal product;
(5) step (4) bagged product is directly gone on the market or put in 7 ℃ of storehouses storage.
Said method product storage period reaches 11-12 month.
Embodiment 2:
In this example, described condiment is cream spices and the sugar mixture of 1:15 by weight; The hickory nut raw material is through 121 ℃, 1.015 atmospheric pressure boiling 10min, steams 2.0h then under 100 ℃, conventional atmospheric pressure; Used PE/Al/PE composite membrane thickness is 90 μ m; Used iron series deoxidizers is iron powder, sodium sulfite and the diatomite mixture of 3:1:3 by weight; Be evacuated to 0.095Mpa in the packaging bag; Bagged product storage temperature is 10 ℃, and storage period reaches 10-11 month; All the other technologies, condition are same as embodiment 1.
Embodiment 3:
In this example, described condiment is salt and the Chinese prickly ash mixture of 10:1 by weight; The hickory nut raw material is through 121 ℃, 1.013 atmospheric pressure boiling 10min, steams 3h then under 100 ℃, conventional atmospheric pressure; Used PE/Al/PE composite membrane thickness is 110 μ m; Used iron series deoxidizers is iron powder, sodium chloride, active carbon and the calcium chloride mixture of 1:0.9:1:0.2 by weight; Be evacuated to 0.08Mpa in the packaging bag; Bagged product storage temperature is 13 ℃, and storage period reaches 10 months; All the other technologies, condition are same as embodiment 1.
Explanation to following test:
1, test material:
The hickory nut of big or small homogeneous, full grains is selected according to the prosperousization hickory nut of new technology production by Linan wound brightness food factory.
Iron powder: 100-200 order, purity 〉=99.0%, Chemical Reagent Co., Ltd., Sinopharm Group;
Sodium sulfite: analyze pure, content 〉=99.0%, Zhejiang Hangzhou Xiaoshan chemical reagent factory;
Sodium chloride: analyze pure, content 〉=99.0%, Chemical Reagent Co., Ltd., Sinopharm Group;
Calcium chloride: analyze pure, content 〉=99.0%, Chemical Reagent Co., Ltd., Sinopharm Group;
2, method of testing:
The mensuration of acid value is measured according to GB/T 5530-2005;
The mensuration of peroxide value is measured according to GB/T 5538-2005.
Test of the influence of routine 1:(different materials packing) to hickory nut acid value and peroxide value
Experimental condition:
Processing is divided into: 90 μ m ± 10PE ordinary packing of hickory nut, 90 μ m PE/Al/PE ordinary packings, 90 μ m ± 10PE vacuum packaging (the relative vacuum degree is 0.08Mpa) and 90 μ m PE/Al/PE vacuum packagings (the relative vacuum degree is 0.08Mpa); Every bag of hickory nut sample size is 500g, and all adds in vacuum packaging bag by iron powder, sodium sulfite and the diatomite formulated iron series deoxidizers 2g of 3:1:3 by weight, and reserve temperature is 10 ℃.
By Fig. 3,4 as can be known, in the PE of hickory nut ordinary packing, PE/Al/PE ordinary packing, PE vacuum packaging and PE/Al/PE vacuum packaging, no matter become sour (acid value), or oxidative rancidity (peroxide value) all has effect preferably in the PE/Al/PE vacuum packaging in the hydrolysis that suppresses hickory nut; PE ordinary packing effect is relatively poor.
Test of the influence of the different reserve temperatures of routine 2:() to hickory nut acid value and peroxide value
Content of the test: adopt 90 μ m PE/Al/PE composite membrane soft packaging bags, every bag of sample size is 500g, add in the bag and press iron powder, active carbon and potassium permanganate (catalytic specie) the formulated iron series deoxidizers 2g of 2:1:0.15 by weight, then vacuum-packed, the relative vacuum degree is 0.095MPa.With hickory nut respectively 25 ℃ and 10 ℃ of storages.
By Fig. 5,6 as can be known, reserve temperature changes the influence that has greatly to the grease of hickory nut., illustrate that low temperature can delay the oxidation process of grease, thereby delayed the quality deterioration of hickory nut sample all less than the sample of 25 ℃ of storages in its acid values of hickory nut of 10 ℃ of storages and peroxide value, reach the purpose that prolongs storage period.
Claims (5)
1, the processing of hickory nut, packing and storage practice is characterized in that carrying out according to the following steps:
(1) raw material is prepared: abundant ripe hickory nut is gathered, take off luxuriant machine and take off bud, the water floating method filters out the full grains person, and is standby after draining;
(2) preparation of baste: with seasoning condiment and water by weight 1: 100 ratio of volume be mixed with baste, standby;
(3) the steaming of raw material, frying and seasoning: step (1) raw material is steamed 10min earlier under 121 ℃, a 1.010-1.015 atmospheric pressure, again after steaming 2-3h under 100 ℃ of conventional atmospheric pressure, ftracture to the fruit face with big fire frying 15-25min; Hickory nut behind the cracking is immersed in 5-10min in step (2) baste, and warm then fiery frying is to fruit face drying;
(4) composite membrane vacuum packaging: step (3) hickory nut weighing is packed in the PE/Al/PE composite membrane soft packaging bag; Again with iron series deoxidizers with the bag in hickory nut by weight the 1:250 ratio take by weighing iron series deoxidizers, carry out inserting in the packaging bag behind the inner wrapping; Vacuumize, seal product;
(5) step (4) bagged product is directly gone on the market or put in the 7-13 ℃ of storehouse storage, finish until storage period.
2,, it is characterized in that described seasoning condiment is salt and the Chinese prickly ash mixture of 10:1 or cream spices and the sugar mixture of 1:15 by weight by weight by the described method of claim 1.
3, by the described method of claim 1, it is characterized in that described PE/Al/PE composite membrane, its thickness is 70-110 μ m.
4, by the described method of claim 1, it is characterized in that described vacuumize into relative vacuum degree in the packaging bag to 0.08-0.095MPa.
5, by the described method of claim 1, it is characterized in that described iron series deoxidizers is choosing any one kind of them in following three kinds of mixtures: (1) iron powder, active carbon and potassium permanganate is the mixture of 2:1:0.15 by weight; (2) iron powder, sodium sulfite and the diatomite mixture of 3:1:3 by weight; (3) iron powder, sodium chloride, active carbon and the calcium chloride mixture of 1:0.9:1:0.2 by weight.
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| CNB2008100599281A CN100521979C (en) | 2008-03-04 | 2008-03-04 | Method for processing, packing and storing hickory |
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| CNB2008100599281A CN100521979C (en) | 2008-03-04 | 2008-03-04 | Method for processing, packing and storing hickory |
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| CN100521979C true CN100521979C (en) | 2009-08-05 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912131A (en) * | 2010-07-13 | 2010-12-15 | 浙江省农业科学院 | Method for keeping specific aroma of hickory nuts |
Families Citing this family (12)
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| CN101491356B (en) * | 2009-01-16 | 2011-06-01 | 杭州千岛湖山之子食品实业有限公司 | Processing method of gen-seng kiskatom |
| CN101869325B (en) * | 2010-06-07 | 2012-04-25 | 浙江省农业科学院 | Torreya processing method |
| CN101878931B (en) * | 2010-06-21 | 2012-04-25 | 浙江省农业科学院 | Trichosanthes kirilowii Maxim seed processing and storage method |
| CN102423091B (en) * | 2011-10-18 | 2013-03-13 | 北京农学院 | Processing method for multi-flavor thin-skin walnut and walnut prepared by same |
| CN103082354A (en) * | 2011-11-04 | 2013-05-08 | 朱先富 | Stir-frying method of fried salty Dabie mountain hickory nut kernel |
| CN103082352A (en) * | 2011-11-04 | 2013-05-08 | 朱先富 | Stir-frying method of cream Dabie mountain hickory nut |
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| CN105433189B (en) * | 2015-11-27 | 2019-04-19 | 常熟市屹浩食品包装材料科技有限公司 | Deoxidier and its processing method applied to high oil and fat product packaging |
| CN107047740A (en) * | 2016-12-27 | 2017-08-18 | 常熟市辛庄镇双浜梨业种植专业合作社 | A kind of Cuiguan pear air regulation fresh keeping agent |
| CN108112947B (en) * | 2018-01-12 | 2021-06-08 | 杭州姚生记食品有限公司 | Oxygen-reducing quality-guaranteeing processing method for hickory nut kernels |
| CN114847344A (en) * | 2022-05-18 | 2022-08-05 | 三只松鼠股份有限公司 | Compound antioxidant, processing method for improving oxidation stability of macadamia nut product and macadamia nut |
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| CN1200620C (en) * | 2002-05-16 | 2005-05-11 | 王新昌 | Method for processing hand-shelling hickory nut |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101912131A (en) * | 2010-07-13 | 2010-12-15 | 浙江省农业科学院 | Method for keeping specific aroma of hickory nuts |
| CN101912131B (en) * | 2010-07-13 | 2012-10-03 | 浙江省农业科学院 | Method for keeping specific aroma of hickory nuts |
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| CN101243892A (en) | 2008-08-20 |
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