| 摘要 |
Salted, roasted nuts are prepd. by treating the opt. peeled and/or blanched nuts with an aq. NaCl soln. before roasting. Method is esp. for prepn. of salted, roasted peanuts, hazelnuts, almonds and cashew nuts. The NaCl is finely distributed on nut surface, can hardly be noticed with the naked eye, and cannot fall off as grains. The nuts do not stick to the bands. Before roasting, NaCl soln. can penetrate into outer layers of the nuts, and nuts have a uniform salty taste after roasting. |
