The process of nut processing can be generally divided into: raw material treatment (selection, cleaning, drying, grading, etc. ), shelling, drying, peeling, grading, packaging and other processes. Shelling is the main process, which can be done manually or mechanically. You can also treat cashews with hot oil first (for example, it is better to treat cashews with hot oil at 205℃ 5℃), and then shell them by pressure or centrifugation. Drying is to make the water content of nuts meet the product requirements (generally 3 ~ 5%), and it is easy to peel. The drying temperature should be lower than 60℃. Classify the dried nuts according to color, size and shape, and then put them into tinplate cans or edible plastics. Because of the high oil content of nuts, it is suggested to use vacuum inflatable packaging, that is, air is pumped from the packaging and CO2 or N2 gas is filled (see food packaging technology).

Stir-frying the whole nut (generally smaller) with seasoning can make crispy and delicious nutritious food. Its technological process is generally: raw material pretreatment (sorting, washing, drying, grading, etc. ), primary frying, sieving, soaking in seasoning liquid, draining, re-frying, cooling, packaging and sealing. Initially, there was sand frying (such as hazelnuts, pine nuts, torreya grandis, etc.). ) or fried with strong salt (such as pecans and walnuts). ).