almond sea salt method

1. There should be a little more sea salt, otherwise it may be burnt. Don't have water in the pot, put salt, heat it a little and add almonds.

2. stir fry with a small fire, and I used the minimum fire. Almonds will have exposed white parts, and when the white parts turn yellow, you can turn off the fire. 3 sieve the salt with a colander, put the almonds in a box, cool them and seal them in a cool and dark place.

when stored at ℃ to 5℃ and the relative humidity is less than 65%, the whole almond with skin can be stored for two years, and the quality will not change basically. If it is fried or baked almond products, because they are all produced at high temperature, direct sunlight should be avoided, because direct sunlight will cause the almond surface to be dull and black.

in addition, avoid contact with oxygen, and you can choose nitrogen filling or vacuum packaging. Some finished almonds have to be finished according to customer requirements, such as peeling, slicing and chopping. Finished almonds can be divided into 8 grades according to the standards of size and shape, and the selling price is also different. For example, candy factories use almonds as accessories and like small almonds.

importers in the Middle East prefer large ones; China likes medium. After disinfection, the finished almonds that have passed the grading and quality inspection are packed into one-ton large package and 5-pound small package, waiting to be transported to Auckland port and exported to all parts of the world.