(1) Process of Pistachios - Impurity removal and screening - Decolorization and rinsing - Fragrance soaking - Drying - Cooling - Selection and packaging (2) Operation points ① Impurity removal and screening to remove the debris remaining in the shelling process, seed selection

The skin is light yellow, the kernel is white, the shape is plump, the size is uniform, and the texture is dense.

② Decolorization: Soak the nuts in a 4% citric acid decolorization solution twice the weight of the raw materials for 4 to 5 minutes, or in a 0.5% to 1.0% sodium bisulfite decolorization solution for 25 to 30 minutes.

⑧After rinsing and decolorizing, immediately rinse with clean water 2 to 3 times, then soak in clean water for 5 to 10 minutes until the test paper test on the surface of the raw material shows neutrality.

④According to the percentage of water weight, weigh the various spices in the following formula, soak them in water for 1 hour, and filter to get the fragrance liquid.

Then put the same amount of raw materials into the fragrance liquid and soak for 30 minutes, take out and drain.

Fragrance liquid formula 1 (%) licorice 0.6, nutmeg 0.1, Amomum villosum 0.05, long pepper 0.1, cinnamon seeds 0.1, Bai Zang 0.1, salt 5, MSG 0.05.

Flavor liquid formula 2 (%) star anise 0.2, licorice 0.8, pepper 0.1, clove 0.05, cinnamon 0.1, cumin 0.1, Amomum villosum 0.01, salt 5, MSG 0.

05.

Flavor liquid formula 3 (%) star anise 0.2, cumin 0.3, cinnamon 0.2, ginger 0.01, tangerine peel 1, galangal 0.01, salt 5, MSG 0.05.

⑤ Drying: Dry at 60C ~ 70C until the moisture content is about 7%.

⑥The quality of baked pistachios has strict requirements on the baking temperature. Generally, the staged heating method is used, that is, the temperature is raised at 100~C and 120~C for about 18 minutes, and finally the temperature is controlled at 130~C~140~C.

Bake for 10 to 25 minutes, then cool quickly.

⑦Packaging is done by vacuuming.