How To Remove The Almond Shell
Author:tina
Date : 2017-11-02
The apricot kernel and the preserved apricot kernel are used for the use of the apricot kernel. After harvesting, the apricot kernel should be carefully squeezed to retain the complete apricot skin. The kernel of apricot kernel is used to remove the core of the kernel by using the rolling pressure and the stick beating method to remove the nuclear meat after drying.
There is a lot of water in the skin of the apricot kernel, so it must be dried. When the sun is exposed, the apricot kernel should be placed in a sunny place, and will be kept for five days to six days until the core is dry and the almonds will make a noise when shaking, then they can be collected and smashed into the kernel. If the apricot kernel is not transparent, it is not easy to preserve, and it is not easy to take the kernel, so it is important to air the apricot check to improve the quality of almonds.
The method of smashing nuclear weapons has two kinds of hand smashing and machine pressure. At present, there are many methods for producing almonds by machine pressing, which can be used to remove nuts from special pressing machine, including the handpress and the electric sheller. The capability of the nuclear power dehulling machine is 200kg/day. The capability of the power dehulling machine is 2000kg/day. The better dehulling machine has a 500 type hulling machine made by the eight agricultural college of xinjiang, which can process 4000kg/day of apricot kernel, and only 7% of them.
After the kernels were crushed, the nucleoli and the shells were mixed together, and the windmill or dustpan was used to sift out some of the nuclear shells and then pick up the almonds. When selecting the kernel, the damaged granule, the granule and the impurities can be found.
The finished almond is finished by drying. After packaging, it is appropriate to store in a sterilized warehouse, and be careful not to be stored with other items such as spices, gasoline, alcohol, etc.
The finished product quality of finished products includes quality identification and water testing.
Quality identification is the test of almond shape, color and odor. At present, it mainly depends on the eyes, touch, nose and mouth taste. The shape of almond is full, the size is good, the color is yellowish, deep and consistent, the luster is good. Almond has the inherent fragrance, can not carry other peculiar smell, such as mildew, wine, agricultural medicine taste.
Moisture test moisture content is one of the main indexes for the identification of almond quality. Water test can be determined by moisture meter, or you can extend your hand into a sack containing almond, such as hand feeling smooth and easy to insert, indicating that the almond is dry. If the hair is astringent, not easy to insert, the content of the almond water content is high.
If you need almond shelling machine,you can contact me.
If you need almond shelling machine,you can contact me.