Processing of pine nuts
2020-02-23 12:08:27
Pine nuts are rich in nutrients and are traditional Chinese health foods. Each 100 g of pine nuts contains 16.7 g of protein, 63.3 g of fat, 9.8 g of carbohydrates, and physiologically active substances such as vitamins, inorganic salts, and phospholipids, octacosanol, and sterols. In particular, unsaturated fatty acids such as linoleic acid and linolenic acid are found in fats. Pine nuts have anti-aging, protect cardiovascular, moisten five internal organs, moisturize the skin, soothe the mind and replenish the body. With its raw materials can be processed canned, beverages and other products.
First, canned pine nuts
(1) Process flow: Raw material → Shelling → Peeling → Detergency → Filling → Exhaust → Sealing → Sterilization → Cooling → Inspection → Finished product.
(b) Processing points
1. Raw material selection: Choose dry, worm-free, injury-free, mildew-free, full-filled pine nuts as raw materials and remove impurities.
2, peeled, off astringent: selected raw materials with a temperature of about 50 °C soak 3-5 days, the middle of the water for 1-2 times to remove astringency, and then put it into boiling water and cook for 1-2 minutes, into the Cooled in cold water, peeled by hand, mechanically or chemically, rinsed with water, and drained for use.
3. Canning: After sifting out the crushed granules, they can be weighed and canned. Each can contains 240 grams, and then 260 grams of seasoning soup is prepared. The pH of citric acid is adjusted to 5-5.5, and the top clearance is maintained at 6-8 mm.
4. Exhaust and seal: Put the canned can into the exhaust box to vent. When the can's center temperature reaches above 85°C, immediately seal it with the sealer, or use the vacuum sealer to seal the vacuum. More than 53.38Kpa.
5. Sterilization and cooling: Immediately after the cans are sealed, they are sent to a sterilizer for sterilizing. The sterilized glass cans are then sub-cooled to about 40°C with hot water.
6. Insulation and inspection: The product is sent to a 37°C 2°C heat preservation warehouse for 5-7 days for heat preservation, and inspections are carried out to eliminate defective products such as fat cans, leaky cans, and sap mixed cans, and qualified products are put into storage.
Second, pine nuts canned soft
(1) Process flow: raw materials → soaking → precooking → peeling → dehydrating → rinsing → sugar coating → frying → oil-stripping packaging.
(b) Processing points
1. Raw material selection: Use artificial or oscillating sieve to select dried pine nuts with uniform size, no insects, no mildew, remove impurities.
2, precooked, peeled: choose a good raw material into boiling water, precooked 1-2 minutes, remove cold water cooling, peeled by hand or chemical method, and then soaked in warm water about 50 °C 2-3 days, Change water 1-2 times a day and collect pine nuts for draining.
3, sets of sugar: the sugar 50 kg, 5 kg of liquid glucose, honey, 1.5 kg, 30 grams of citric acid, 2 kg of salt into stainless steel pot, heat and stir it to dissolve, after boiling into the water pine nuts Ren simmer for 10-15 minutes. The concentration of sugar liquid should be more than 75% when leaving the fire. After draining, drain the sugar liquid and cool it for use. In order to avoid the phenomenon of sand back, sugar should not be vigorously stirred, turn up and down a few times can be, after the sugar set to cool to 20-30 °C before frying, or sugar soluble in oil, but the cooling temperature should not be too low, Low easy to block.
4. Frying: Place the sugared pine nuts in the basket, place the pine nuts with the basket in a pan with a temperature of 150-160°C, etc., etc., and let the pine nuts thoroughly dry without burning, amber and bright. When it is unanimous, remove it and put it into a bamboo sieve to control the oil. Cool it quickly to about 60°C, flip it from time to time to prevent adhesions.
5, oil, packaging: The fried and properly cooled pine nuts centrifuged oil 2-3 minutes, thrown off the surface part of the oil, weighed into a flexible bag, the suction seal is the finished product.
Third, pine nuts
(1) Process flow: raw materials → processing → peeling → dehydration → precooking → refining → blending → homogenization → cooling → bottling → sterilization → cooling → finished products.
(b) Processing points
1. Raw material selection: After the raw materials are manually or mechanically sorted, large particles can be used to process cans, removing mold, insects, oxidized pine nuts and foreign materials.
2, peel, off astringent: deal with the former.
3. Precooking: Pine nuts are precooked in hot water at 70-80°C for 10-15 minutes in order to soften the tissue, facilitate the refining, and increase the yield.
4. Refining: Pre-cooked raw materials are sent to a grinding wheel or a steel grinding machine for coarse grinding. When rough grinding, 3-5 times the amount of water is added. When it is evenly shaped, it is sent to a colloidal grinding mill. When grinding, it is added. 0.1% pyrophosphate and sulfurous acid mixture to prevent discoloration. The refining time is generally 5-10 minutes. When it is ground to a uniform emulsion, it is sent to the centrifuge for slurring filtration. The pulp residue is processed separately. If no centrifugal filter is used, 160-200 mesh/2.54 cm mesh filter can be used.
5. Formulation: Add 10% white granulated sugar, 0.5% honey, 0.15% glycerol monoglyceride, 0.2% propylene glycol alginate, 0.1% soybean phospholipid, and citric acid to a pH of 5.0 after filtering the emulsion. Add an appropriate amount of ethyl maltol, sodium carboxymethyl cellulose, flavor, etc., and mix well.
6. Homogenization: After blending, it is sent to a high-pressure homogenizer for homogenization to ensure the stability of the product. The homogeneous homogenization pressure is 25 MPa and the secondary homogenization pressure is 20-25 MPa.
7. Canning and Sterilization: After the homogenized pine nuts are injected into the cleaned and disinfected bottles, they are capped and sent to the retort for sterilization. After cooling, they are finished. The cans are filled with cans, the liquid temperature is about 85°C, and the vacuum degree is more than 50MPa.
Fourth, pine nuts
(1) Process flow: raw material selection → pretreatment → refining → pulping → packaging → finished products.
(b) Processing points
1. Raw material selection: 30 pieces of pine nuts, 30-100 pieces of sugar, 25 pieces of red adzuki bean, 35 parts of agar or edible gum, and 0.08% of sodium benzoate.
2, raw material pretreatment: 8-10 hours before the preparation, the agar pulverized into small pieces, soaked in 20 times its weight of water until the agar full suction, stop 5-6 hours, heated to 90- 95 °C to accelerate its melting, if more impurities, should be filtered after melting, and appropriate amount of agar added.
Wash the red beans, remove impurities, put them into the pot and boil them, pick them up, crush them with a pulverizer, filter them with a sieve with 0.8 mm mesh, sieve the bean paste to make a bean paste, and then filter out with a press. Water, made of bean paste.
The pre-cooked pine nuts are boiled in boiling water for 30-40 minutes, and it is advisable to cook them with pine nuts. Use stainless steel mill or stone mill to grind the pine nuts into a slurry, add a small amount of water when refining, to reduce the phenomenon of paste grinding. Add the appropriate amount of sugar in the pine nuts slurry, stir-fry, and stir while stirring to maintain even heating. When the slurry solids concentration reaches 65-67%, the temperature is 101-102°C.
The boiling water dissolves the sodium benzoate.
3, making wolfberry: The agar, white granulated sugar, bean paste mixed together, take the total 1/20 of the water into the pot heating, and the mixture is added, heated tanning, stirring constantly in the heating process to prevent bean paste Slurry and cauldron, when heated to 105 °C, quickly put the pine nuts and sodium benzoate into the pot, stir well and then pot, quickly inject the material slurry into foil-lined iron or hard plastic mold, mold The specifications can be specified as required. After 30-40 minutes of stoppage, the slurry can be cooled and solidified and can be packed into the warehouse.
First, canned pine nuts
(1) Process flow: Raw material → Shelling → Peeling → Detergency → Filling → Exhaust → Sealing → Sterilization → Cooling → Inspection → Finished product.
(b) Processing points
1. Raw material selection: Choose dry, worm-free, injury-free, mildew-free, full-filled pine nuts as raw materials and remove impurities.
2, peeled, off astringent: selected raw materials with a temperature of about 50 °C soak 3-5 days, the middle of the water for 1-2 times to remove astringency, and then put it into boiling water and cook for 1-2 minutes, into the Cooled in cold water, peeled by hand, mechanically or chemically, rinsed with water, and drained for use.
3. Canning: After sifting out the crushed granules, they can be weighed and canned. Each can contains 240 grams, and then 260 grams of seasoning soup is prepared. The pH of citric acid is adjusted to 5-5.5, and the top clearance is maintained at 6-8 mm.
4. Exhaust and seal: Put the canned can into the exhaust box to vent. When the can's center temperature reaches above 85°C, immediately seal it with the sealer, or use the vacuum sealer to seal the vacuum. More than 53.38Kpa.
5. Sterilization and cooling: Immediately after the cans are sealed, they are sent to a sterilizer for sterilizing. The sterilized glass cans are then sub-cooled to about 40°C with hot water.
6. Insulation and inspection: The product is sent to a 37°C 2°C heat preservation warehouse for 5-7 days for heat preservation, and inspections are carried out to eliminate defective products such as fat cans, leaky cans, and sap mixed cans, and qualified products are put into storage.
Second, pine nuts canned soft
(1) Process flow: raw materials → soaking → precooking → peeling → dehydrating → rinsing → sugar coating → frying → oil-stripping packaging.
(b) Processing points
1. Raw material selection: Use artificial or oscillating sieve to select dried pine nuts with uniform size, no insects, no mildew, remove impurities.
2, precooked, peeled: choose a good raw material into boiling water, precooked 1-2 minutes, remove cold water cooling, peeled by hand or chemical method, and then soaked in warm water about 50 °C 2-3 days, Change water 1-2 times a day and collect pine nuts for draining.
3, sets of sugar: the sugar 50 kg, 5 kg of liquid glucose, honey, 1.5 kg, 30 grams of citric acid, 2 kg of salt into stainless steel pot, heat and stir it to dissolve, after boiling into the water pine nuts Ren simmer for 10-15 minutes. The concentration of sugar liquid should be more than 75% when leaving the fire. After draining, drain the sugar liquid and cool it for use. In order to avoid the phenomenon of sand back, sugar should not be vigorously stirred, turn up and down a few times can be, after the sugar set to cool to 20-30 °C before frying, or sugar soluble in oil, but the cooling temperature should not be too low, Low easy to block.
4. Frying: Place the sugared pine nuts in the basket, place the pine nuts with the basket in a pan with a temperature of 150-160°C, etc., etc., and let the pine nuts thoroughly dry without burning, amber and bright. When it is unanimous, remove it and put it into a bamboo sieve to control the oil. Cool it quickly to about 60°C, flip it from time to time to prevent adhesions.
5, oil, packaging: The fried and properly cooled pine nuts centrifuged oil 2-3 minutes, thrown off the surface part of the oil, weighed into a flexible bag, the suction seal is the finished product.
Third, pine nuts
(1) Process flow: raw materials → processing → peeling → dehydration → precooking → refining → blending → homogenization → cooling → bottling → sterilization → cooling → finished products.
(b) Processing points
1. Raw material selection: After the raw materials are manually or mechanically sorted, large particles can be used to process cans, removing mold, insects, oxidized pine nuts and foreign materials.
2, peel, off astringent: deal with the former.
3. Precooking: Pine nuts are precooked in hot water at 70-80°C for 10-15 minutes in order to soften the tissue, facilitate the refining, and increase the yield.
4. Refining: Pre-cooked raw materials are sent to a grinding wheel or a steel grinding machine for coarse grinding. When rough grinding, 3-5 times the amount of water is added. When it is evenly shaped, it is sent to a colloidal grinding mill. When grinding, it is added. 0.1% pyrophosphate and sulfurous acid mixture to prevent discoloration. The refining time is generally 5-10 minutes. When it is ground to a uniform emulsion, it is sent to the centrifuge for slurring filtration. The pulp residue is processed separately. If no centrifugal filter is used, 160-200 mesh/2.54 cm mesh filter can be used.
5. Formulation: Add 10% white granulated sugar, 0.5% honey, 0.15% glycerol monoglyceride, 0.2% propylene glycol alginate, 0.1% soybean phospholipid, and citric acid to a pH of 5.0 after filtering the emulsion. Add an appropriate amount of ethyl maltol, sodium carboxymethyl cellulose, flavor, etc., and mix well.
6. Homogenization: After blending, it is sent to a high-pressure homogenizer for homogenization to ensure the stability of the product. The homogeneous homogenization pressure is 25 MPa and the secondary homogenization pressure is 20-25 MPa.
7. Canning and Sterilization: After the homogenized pine nuts are injected into the cleaned and disinfected bottles, they are capped and sent to the retort for sterilization. After cooling, they are finished. The cans are filled with cans, the liquid temperature is about 85°C, and the vacuum degree is more than 50MPa.
Fourth, pine nuts
(1) Process flow: raw material selection → pretreatment → refining → pulping → packaging → finished products.
(b) Processing points
1. Raw material selection: 30 pieces of pine nuts, 30-100 pieces of sugar, 25 pieces of red adzuki bean, 35 parts of agar or edible gum, and 0.08% of sodium benzoate.
2, raw material pretreatment: 8-10 hours before the preparation, the agar pulverized into small pieces, soaked in 20 times its weight of water until the agar full suction, stop 5-6 hours, heated to 90- 95 °C to accelerate its melting, if more impurities, should be filtered after melting, and appropriate amount of agar added.
Wash the red beans, remove impurities, put them into the pot and boil them, pick them up, crush them with a pulverizer, filter them with a sieve with 0.8 mm mesh, sieve the bean paste to make a bean paste, and then filter out with a press. Water, made of bean paste.
The pre-cooked pine nuts are boiled in boiling water for 30-40 minutes, and it is advisable to cook them with pine nuts. Use stainless steel mill or stone mill to grind the pine nuts into a slurry, add a small amount of water when refining, to reduce the phenomenon of paste grinding. Add the appropriate amount of sugar in the pine nuts slurry, stir-fry, and stir while stirring to maintain even heating. When the slurry solids concentration reaches 65-67%, the temperature is 101-102°C.
The boiling water dissolves the sodium benzoate.
3, making wolfberry: The agar, white granulated sugar, bean paste mixed together, take the total 1/20 of the water into the pot heating, and the mixture is added, heated tanning, stirring constantly in the heating process to prevent bean paste Slurry and cauldron, when heated to 105 °C, quickly put the pine nuts and sodium benzoate into the pot, stir well and then pot, quickly inject the material slurry into foil-lined iron or hard plastic mold, mold The specifications can be specified as required. After 30-40 minutes of stoppage, the slurry can be cooled and solidified and can be packed into the warehouse.
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