The main processing methods for cashew nuts include drying, shelling, roasting, and seasoning. Common additives include preservatives, flavor enhancers, and food coloring agents. These additives ensure the quality and taste of cashews while also ensuring the safety and hygiene of the product.

Manufacturer of cashew production line

The main processing methods for cashew nuts include drying, shelling, roasting, and seasoning. Among them, drying is to remove excess moisture from cashews and prevent them from spoiling; Shell removal is the process of removing the outer shell of cashews, which facilitates subsequent processing and consumption; Baking is the process of making cashews more crispy and delicious by baking them at high temperatures; Finally, seasoning is to meet the taste needs of different consumers and increase the flavor of cashew nuts.

The processing of cashew nuts mainly includes the following steps:

1. High temperature fumigation: Fresh cashews have a hard and thick green shell on the outside, which is rich in oil and has a certain degree of toxicity. Contact with it can cause allergic symptoms on the skin and even endanger life. Therefore, the cashew nuts with shells should first be fumigated at high temperatures in a boiler above 100 ℃, undergoing disinfection, insecticide, and sterilization processes.
2. Automated drying: Using a new type of cashew dryer and utilizing the principle of air source heat pump for drying. By setting the drying parameters through the PCL computer intelligent control system, most of the moisture in the cashew nuts with shells is removed until the shells crack and the kernels and shells initially separate. The dried fruit shells can be extracted and used as auxiliary materials for making paint, while the nuts enter the subsequent processing program.
3. Shell removal: Mechanically or manually remove the cracked cashew nuts after drying, and remove the outer shell and inner skin. This step requires the operator to take appropriate skin protection measures.
4. Grinding and sorting: Cashew nuts that have been disinfected, sterilized, dried, shelled, and peeled need to be polished, color checked, sorted, and graded to ensure that they meet the standards for raw cashew nuts

The roasting and frying process of cashew nuts can be divided into the following steps:

1. Prepare cashews: First, rinse the raw cashews clean and filter out any excess water. If necessary, you can boil it in hot water for 30 seconds and then drain the water.
2. Preheat oven: Place the cashew nuts in an oven preheated to 170 degrees Celsius and bake for about 8 minutes. During the roasting process, it is necessary to flip the cashews 2-3 times to ensure even heating.
3. Baking cashews: Remove the cashews from the oven, soak them in milk while they are still hot, and then put them back in the oven to bake for about 15 minutes. This can make cashews more crispy and fragrant.
4. Stir fry cashews: Heat the oil in a flat bottomed pan, pour in the cashews after the oil is hot, and stir fry over low to medium heat until golden brown. Be careful to stir fry quickly and continuously to avoid burning.
5. Seasoning: After stir frying cashews, sprinkle a small amount of salt or no salt, stir well and serve.

By following the above steps, crispy and delicious fried cashews can be made