The process of producing open pine nuts and the formation of pistachios?

Production process of open pine nuts

Although the production process of open pine nuts is relatively simple, there are strict regulations on the selection of raw materials, and it is strictly forbidden to use moldy and spoiled pine nuts with insufficient particles. Most of the open pine nuts produced by regular manufacturers use high-quality red pine nuts in the northeast forest area, and the raw materials are first soaked and polished with water after being screened by the machine. When grinding pine nuts, it is not allowed to add any additives such as talcum powder, and the surface of the polished pine nuts is required to be clean and smooth.

The most critical part of processing open pine nuts is high-temperature cooking, the temperature is required to be controlled at about 100 degrees during cooking, and the cooking time is more than 30 minutes. After such treatment, the pine nuts must also be fried and strictly screened, and the pine nuts with small particles or no openings will be removed, and the inspection will be qualified and packaged before leaving the factory.

Pistachio》 Pistachio is the trade name of Pistachio, a deciduous tree of the genus Coptis chinensis in the sumac family, also known as the hazelnut tree. The earliest book in China that records the pistachio tree is the "Collection of Materia Medica" in the eighth century AD. Pistachio trees have been planted in various parts of the north and south of China more than 1,000 years ago.

Nowadays, Pistachio pistachio has a large area of cultivation in northwest China, such as Xinjiang, Gansu, Shaanxi and other provinces (regions). The fruit ripens from late July to September, and when ripe, the peel shrinks and cracks, revealing small nuts with white bone in the inner skin, the average weight of a single fruit is grams, and the edible part is the seed kernel, and the processed product is called pistachio.

Specializing in the manufacture of physical pine nut opening machine.

100. No damage to the opening, no additives.

Pistachios open naturally when they are ripe, and there are machine or artificial openings on the market. Pine nuts are machine or manual openings. The pine tart can be roasted by machine, and then the shell is crushed by machine after drying, and then manually selected.

Yellow shell, purple coat, green kernel. The shell of the all-natural pistachio should be creamy yellow with a few spots; The fruit coat is purple-red and rich in anthocyanins; The kernels are emerald green and rich in lutein. Wang Xingguo, director of the nutrition department at Dalian Central Hospital, pointed out that some merchants may bleach moldy pistachios in order to wash them off or make them look better.

The bleached pistachios have a whiter shell, and the coat and kernels are dull yellow. Studies have shown that the antioxidant substances anthocyanins and lutein are heavily destroyed during bleaching, and consumers should pay special attention when making choices.

Natural opening. During the ripening process of the pistachio, the shell will gradually crack naturally as the fruit grows. There is no ripe pistachio shell that does not open, and the processor will use external force to clamp it open, and most of these pistachios have large shells and little flesh.

When buying, try to close the pistachio shell, if it can be completely closed or only a small slit remains, it is artificially opened, and the natural opening is often a large crack, which cannot be closed at all.

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