Processing of canned almonds
(1) technological process
Raw material → cleaning → broken shell → selection → washing soaking → peeling → debittering → color protection → scalding rinsing → canning → filling soup juice → exhaust seal → sterilization cooling → heat preservation inspection of → finished products
(2) Technical requirements
1. Raw materials and cleaning: select large, glossy, fresh, mildew-free and damaged apricot kernels, wash and drain fully with flowing water.
2. Break the shell and wash the material: use manual or sheller to break the core and remove the kernel, and choose the high-quality almond with full particles, no mildew deterioration and insect pests.
three. Soak and peel: rinse the selected almonds and soak in twice as much water for 12 hours until the skin softens and pre-debitters. Then pour into 1%NaOH boiling water solution 3 times that of almonds and boil for 0.5 minutes. Quickly remove the lye and rinse the residual lye with tap water. Peel and rinse thoroughly.
4. Debittering: almonds contain about 3% amygdalin, which is non-toxic, but under conditions such as acid or heating, it will be hydrolyzed to produce highly toxic hydrocyanic acid, which can be poisoned or even die after eating too much. The method of getting rid of bitterness is the same as before, rinsing fully to remove toxic substances.
5. Color protection: in order to maintain the milky white meat of almonds, put the peeled and washed almonds in the mixture of 0.5%NaCl and 0.02%NaHS03 for 4 hours, the mixture must be completely immersed in almonds.
6. Blanching and rinsing: 90 ℃ scalding for 2 minutes to destroy the enzyme activity on the surface of almonds, kill the microorganisms attached to the surface, and remove some air from almonds to prevent the oxidation of almonds during storage. Rinse almonds quickly with running water after blanching to cool almonds quickly to maintain their brittleness.
7. Preparation of soup
Soup formula (g / kg): granulated sugar 25, refined salt 20, cinnamon 3, ginger 3, pepper 2, monosodium glutamate 2, Angelica dahurica, potassium sorbate.
According to the above formula, cinnamon, ginger, pepper and Angelica dahurica are packed in gauze bags and boiled in fixed water for more than 1 hour, then add pre-dissolved sugar, salt and potassium sorbate, finally add monosodium glutamate, filter and set aside.
8. Canning: each 500g glass bottle is filled with 250g almonds and the above hot soup is quickly injected into the required top gap (6mm / 8mm) of canned fruit to minimize the time spent in the air.
9. Exhaust seal: pre-seal the cleaned lid and send it into the exhaust box, keep it for 12 minutes and 15 minutes, make the central temperature of the tank reach more than 75 ℃, and then seal it quickly. If the vacuum can is used, the vacuum degree is required to be more than 400 mm Hg.
10. Sterilization: sterilization immediately after sealing, sterilization method is 10: 30: 10 minutes / 100 ℃. After sterilization, the three-stage cooling method was used to reduce the tank temperature to about 37 ℃ as soon as possible, then stored in the heat preservation warehouse for 7 days, and then labeled and packaged after inspection.
(3) quality standards
1. Sensory index
Color: almonds are milky white and the soup is clear.
Taste and smell: with mellow aroma and smell of canned almonds, no peculiar smell.
Texture and taste: complete shape, not soft, crisp taste.
2. Physical and chemical index
Solids: not less than 56% of net weight.
Heavy metal index: same as canned food.
Microbiological indicators: meet the requirements of commercial asepsis of canned food.
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