At present, cashews nuts in the world are usually produced by two processing methods. Cooking is common in India and southeast Asia, while frying is used in Japan and Europe.
The first method: cooking – How are cashew nuts produced?
It is divided into normal pressure cooking and pressure cooking, pressure cooking is to put cashews into a simple round cooking pot, the steam pressure is 0.2-0.25mpa, cooking time is about 20min, the steamed fruit of each pot is about 300kg, loading and unloading materials are all manual operation, labor intensity, easy to occur industrial accidents.
Characteristics of cooking method:
Cooking method is heated by steam. The expansion coefficient of nut shell and kernel is different when heated. After cooling, nut shell and kernel are separated. The cooking time was different, which had no significant effect on kernel quality.
Cooking method, simple equipment, less investment, easy to grasp the process.
The second method: frying – How are cashew nuts produced?
High degree of automation. Cashews after the complicated cleaning of the equipment shall be placed in a dehumidification tank for three days before frying to ensure that the moisture content of the shell is within the range of 3%-8%. Then, cashews shall be brought into the oil tank with CNSL as the medium with the oil temperature maintained at 190-200℃ for frying for 2-3min.
Characteristics of frying method:
The frying technology is suitable for large-scale mechanized processing, but the equipment is complex, the investment is large, the frying degree is difficult to control, to get the white kernel is more difficult, if the use of centrifugal shell, the kernel is easy to produce pollution, the crushing rate is also high.
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