| 摘要 |
A process including dry blanching of raw nuts is described. The nuts are heated with a gas at a temperature of 125 DEG to 175 DEG C. for 30 to 180 seconds and then immediately cooled to below 35 DEG C. within 5 minutes prior to blanching. This provides improved blanching, sorting and other steps in a process for producing products ranging from nuts per se to peanut butters or spreads. |
