How to deal with hickory bushes after picking?

1, dehulling water selection

(1) harvested fruit after 3-4 days of stacking (to accelerate the separation of fruit and bushes, and stacking can not be too thick) should be removed in a timely manner from the outer husk (bushes), dehulling method has an electric dehulling machine and the traditional wooden mill dehulling method of two kinds.

(2) the fruit by the bushel treatment, that is, into the water selection process, that is, the fruit into a larger container full of water (such as a large wooden barrel), fishing to float in the water on the empty seeds, shriveled particles, and then fish up the fruit in the sun for 2-3 days in order to dry out the water, such as in the case of rainy days, the fruit bushels in the ventilated shady place, so as to avoid the heat and the conductor of the bud change.

2, fruit astringency

(1) family astringency method: the water will be selected by the drying of water hickory fruit placed in a small under the big special barrel (commonly known as the "hickory steam"), steamed in the name of the excellent full of water, generally steaming 5-7 hours, and then take out of the sun 3-4 days or after drying. -4 days or drying is completely astringent, this time the fruit can be eaten directly or as raw materials for processing.

(2) high-pressure astringent: after fruit treatment of pecans into the steam barrel, keep 0.1Mpa hot gas pressure steaming 1-1.5 hours, to be steamed out of the pecan meat color is light red, meat cut off the surface of the whitish, no astringent taste that is the completion of the astringent.

(3) hickory kernel astringency: first hand-broken shell (inner shell) take kernel, and then selected qualified raw tide kernel in a tank, about 30 kilograms of each tank to add astringent agent, with 100 degrees of boiling water immersion for 15-16 minutes, take out the residue of astringency with water and yellow water rinsing, and then put into the stainless steel steamer box steamed for 15 minutes, completely remove the astringency. Remove the astringent flavor. Steaming hot steam pressure control in 0.05Mpa.

Two, several major processing techniques

1, creamy pecan processing technology

(1) to steam the qualified pecans into the flat tin rolling fried 15-25 minutes, pecans appeared about 1mm cracks when removed, cracked pecans to maintain more than 96%.

(2) the cracked pecans immediately into the salt, cinnamon, fennel, sweetener, cream of incense, etc. in proportion to the preparation of the ingredients of the pool of 8-10 minutes, such as the ingredients of the water penetrate into the pecans and remove, drain the ingredients of the water.

(3) drain the ingredient water of the pecans into the flat tin pan rolling fried 30-50 minutes, to be within the pecans appeared slightly white, and with a slight yellow color for the frying standard, take out and pour in the semi-finished product workbench cool, cold, in the frying process should pay attention to the control of humidity in the flat tin pan, the early temperature is a little high, the late temperature is slightly low, and make the pecans to maintain the appearance of the light oil, to prevent frying scorched.

(4) the fried pecans taken out and poured on the semi-finished product workbench cooling, such as fruit appearance temperature drops to the hand can be touched, with a small sprayer evenly sprayed has been pre-prepared cream spices. Selected broken seeds, sprouted seeds, oil seeds, with semi-finished machinery sieve to remove small seeds impurities and the appearance of salt powder. Frying good cream pecans must be smooth in appearance, slightly salty sweetness creamy flavor moderate, drying degree to achieve crunchy, crispy and delicious can be bagged and packaged.

2, pretzel pecan processing technology

(1) steamed pecans into the flat tin pan rolling fried 15-25 minutes, pecans appear about 1mm cracks when removed, cracked pecans to maintain more than 96%.

(2) the cracked with hot pecans immediately into the salt, cinnamon, fennel, sweet licorice in the pool of ingredients, soak for 8-15 minutes, until the ingredients of the water seeped into the pecans to remove, drain the ingredients of water.

(3) drain the ingredient water of the pecans into the flat tin pan rolling fried 30-50 minutes, to be pecan meat appeared slightly white, and with a slight yellow color for the less good standard, take out and pour in the semi-finished product workbench cool cold, in the frying process should pay attention to the control of humidity in the flat tin, a little higher humidity in the early stage, later temperature is a little lower, and to make the appearance of the pecans to keep the smooth, to prevent frying scorched.

(4) take out the fried pecans poured on the semi-finished product work and table cooling. Selected broken seeds, bud seeds, oil seeds, with semi-finished mechanical sieve to remove small seeds impurities and the appearance of salt powder. Frying good pepper salt pecans must be smooth in appearance, moderately salty, dry to the degree of crunchy, crispy and tasty can be bagged and packaged.

3, pecan kernel processing technology

To remove astringent pecan kernels into the water chestnut sugar machine stainless steel mixer, and then add with sugar, salt, cinnamon, fennel, slagging ingredient water to join the mixer mixer stirring for 15-20 minutes, stirring to be in a reasonably high temperature state in order to ingredient water to dissolve thoroughly into the pecan kernel. Pecan kernels. The stirred hickory kernels keep light yellow, take out the stirred hickory kernels into the plastic box and dry them with microwave sterilizing dryer. After drying, the hickory nuts should be crispy and fragrant, yellowish color and light, after cooling, sieve off the broken kernel can be packed into bags.

xinchengguang, Lin'an, Zhejiang Congratulations on a great harvest this year.

xinchengguang, Lin'an, Zhejiang Province Congratulations on a great harvest this year.