Processing technology of dry canned salted almonds

(1) technological process

Raw material acceptance → selection → cleaning → peeling → rinsing → color protection → pre-cooking → soaking → re-cooking → sorting → mixture → canned → exhaust → sealed → inspection → sterilization → cooling

(2) description of operation points

(1) acceptance of raw materials: almonds with fresh and full, dry, white kernel, no moth, no mildew and no inclusions are used.

(2) selection: remove unqualified kernels and inclusions such as moth-eaten, moldy, shrunken and broken kernels.

(3) cleaning: select qualified almonds, put them into a flowing pool, clean the sediment and inclusions on the surface, remove and drain the water.

(4) peeling: pre-boil and peel the washed almonds in boiling water for 12 to 15 minutes, remove them and put them in flowing water to cool thoroughly, then scrub with a plank or scrub underwear with a scrubbing machine.

Peeling solution peeling method: the washed and drained almonds are put into 95% 98 ℃ peeling solution (0.2% 0.4% fruit and vegetable peeling agent and 2%-4% sodium hydroxide mixed aqueous solution) for 3-5 minutes. After being removed, the almonds are quickly cooled and peeled, and the force should be appropriate to keep the kernels intact. The ratio of almonds to peeling liquid is 1:2.

(5) rinsing: almonds are peeled and washed with flowing water to remove underwear and debris.

(6) Color protection: remove the rinsed almonds and put them in the color protection solution (the mixture of 2% salt, 0.2% citric acid and 0.1% sodium pyrosulfite) for about 2 hours, and the ratio of almonds to the color protection solution is 1:2. After color protection, remove the almonds, put them in running water and wash the residual color protection solution.

(7) pre-cooking: remove the washed almonds and drain them, put them into the precooking solution, heat them slightly for about 15 minutes, and stir constantly to promote the volatilization of toxic substances such as hydrocyanic acid, then remove them and put them into flowing water for cooling.

Preboiled solution: 0.1% 0.2% citric acid solution or 0.1% hydrochloric acid solution.

(8) soaking: remove the cooled almonds, soak them in clean water for 30 hours and 50 hours, change the soaking water every 4 hours, or use flowing water for cleaning, and pay attention to get rid of bad kernels and inclusions at any time.

Cooling almonds can also use soaking solution (mixed aqueous solution of refined salt 8% 10%, citric acid 0.1% sodium sulfite 0.2%, sodium pyrosulfite 0.1% sodium pyrosulfite 0.15%), the ratio of almonds to soaking solution is 1% 1.2, and the soaking time is 30 minutes 50 hours, and it is suitable for almonds to have no bitter taste or slightly bitter taste. After being fished out, put it into flowing water and wash the remaining soaking solution.

(9) recooking: the method is the same as that of pre-cooking.

(10) sorting: the almonds after recooking and cooling are removed for sorting, and the almonds that are moth-eaten, discolored, moldy and broken are selected. The almonds should be granular and flaky.

(11) mixture: formula: 20 kg almonds, Vc0.01 kg, 0.300 kg refined salt, 0.090 kg monosodium glutamate. Methods: refined salt, monosodium glutamate and Vc should be dried in advance, sifted by 70% 100 mesh, then mixed evenly and then mixed with almonds, and the mixture should be uniform.

(12) canning: net weight 140 grams or 280 grams, in glass cans.

(13) exhaust and sealing: exhaust seal, central temperature above 80 ℃, exhaust seal, vacuum 0.06 ~ 0.067 MPA

(14) Sterilization: 140g net weight, 100 ℃ sterilization for 5-kilogram, 55-gram sterilization, 280g net weight, 100 ℃ for sterilization, 60-gram sterilization.

(3) Product quality indicators

1. Sensory indicators]

Color: almonds are milky white or white, allowing a small amount of almond detritus; taste and smell: with almonds processed, seasoned canned dry salted almonds should have the taste and smell, no peculiar smell; tissue and morphology: almonds undressed, debittering, tissue soft and hard moderate, granulated or flaky, not more than 15% fragments of almonds are allowed; impurities: not allowed.

2. Physical and chemical index

Net weight: 140g and 180g, tolerance ±5% per can, but not less than net weight per batch; sodium chloride content: 0.8%-1.5%; hydrocyanic acid content: not more than 5 mg / kg.