Detailed Explanation of the Method for Making Salted Almond Canned Food

(1) Process flow: Raw material selection → almond peeling and debittering → disinfection and water draining → filling into cans → exhausting → sealing → sterilization and cooling → warehousing.

(2) Technical points:

① Raw material selection: Almonds for canning should be large, fresh and plump, free from mold and deterioration, and free from disease and pest damage.

② Almond peeling and debittering: First blanch in hot water at 90-95°C for 3-5 minutes, then remove, so that the almond skin softens; after the skin surface is stretched flat, put into a peeling machine for mechanical peeling or peel by hand. Then place the peeled almonds in warm water at about 50°C to soak, changing the water 1-2 times a day; after soaking for 5-6 days, they can be removed (sweet almonds can be directly rinsed after peeling).

③ Disinfection and draining off water: Put the peeled almonds into peracetic acid at a concentration of 0.35% for disinfection; after soaking for 10 minutes, remove and drain off the water.

④ Filling into cans: Prepare 15% salt water and boil it for sterilization. Put the almonds into sterilized glass jars, then add the salt water. Also boil the jar lids and sealing rubber rings in boiling water for 5 minutes for sterilization and set aside.

⑤ Exhausting: Put the glass jars filled with almonds and salt water into an exhausting box, introduce steam for heating, and make the center temperature of the jars reach above 80°C; exhausting ends after 7-15 minutes. After taking the jars out of the exhausting box, seal the lids immediately; the lids must be placed straight and pressed tightly to seal. If conditions permit the use of a vacuum sealing machine for sealing, the vacuum degree should reach 52.6-65.8 kPa before sealing.

⑥ Sterilization and cooling: Sterilize the almond cans in boiling water for 8-18 minutes, then cool them in stages in warm water at 75°C, 55°C, and 35°C to room temperature.

⑦ Heat preservation and inspection: Store at room temperature of 20°C for 7 days; after passing inspection, they can be packed into boxes and put into storage.

(3) Quality requirements: The almonds in the can are white, plump and neat, the salt water is relatively transparent, and a small amount of fragments that do not cause turbidity is allowed. The almonds are non-toxic, have no off-flavor, are neither soft nor mushy, and are crisp.