Color: The dry product is yellowish gray or yellowish-white, with no blackening as the limit, with green color indicating that the moisture content is large; otherwise, it must prevent moldy fruit, insects, fruits, sulfur, fumigation, or additive treatment (use white hand towel to know) . Worm eyes or empty shell nuts can be selected by wind-selection, and surface-damaged nuts need to be picked up manually. Picking when not mature, the fruit is not easy to fall off, and the nuts are not full.
Head: If you use a 1.5 cm sieve, you can go over about half of the hazelnuts. The basic quality is good. The average diameter of hazelnuts is 1.44 cm. Because it is the average value, a 1.5 cm sieve is more reasonable than a 1.4 cm sieve.
Weight of nuts: The average dry weight of hazelnuts was 1.34 g, which was more than 1.4 g for high-quality hazelnuts, and lower than the standard 1.34 g for the third grade. When purchasing hazelnuts, the common people are generally not sieved, so they will have size, but they will use the rate of kernels as a reference when making selections. One way is to grab a handful of 20 capsules and open them. There are no more than 4 empty shells or wormholes in 20 hazelnuts; another way is to choose 500 g of dried hazelnuts and then pry them all apart to weigh them. Weight, the general kernel rate is 33.22%, that is, a pound of hazelnuts out of three or more than the standard rate of the kernel; there is a simpler method is to weigh out a pound of hazelnuts, then the number is how many grains, wet product a pound of hazelnuts 250-300 grains are high-quality hazelnuts, within 350 grains of dried products, and below 400 grains are third-grade products.
Husk thickness: The average thickness of the hazelnut hull is 1.81 mm. The 2-year-old hazel is generally thin and has a big 3-4 year old. The husk of 5 years old will be thicker. After the hazelnuts are evenly fryed, the cold water will immediately break through after being exposed to cold water for a while.
Taste: First, there is no water to taste, the water taste is accompanied by a crisp feeling, there will be a feeling of tender, that is, the hazelnut has not yet completely pulped, such hazelnut nuts, the nuts will receive, not Full, poor storage will be broken; then there is no soft feeling of taste and "Hala taste", fried hazelnuts have this taste that is affected by the tide.
Listen to the sound: A dry hand shake can hear the crisp rustling, the more brittle the more dry, the other hand is wet. When the wet purchase goes back, it must be dried. After drying, it is best to store it in a vacuum package or vacuum package after frying. This can save a long time.
Natural pigments are food pigments obtained from natural resources. Pigments extracted mainly from animal and plant tissues and microorganisms (cultures), in which vegetative colorants predominate. Natural pigments not only have the function of coloring food, but also have physiological activity. At present, there are 48 kinds of edible natural pigments approved to be used in China, commonly used chili red, beet red, monascus red, cochineal red, gaolianghong, sodium copper chlorophyllin, turmeric, gardenia yellow, carotene, algal blue pigment, cocoa pigment, caramel pigment and so on.
Roselle Calyx Extract,Phycocyanin,Lutein,Butterfly Pea Flower Powder,Beta Carotene Powder,Sodium Copper Chlorophyllin
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