Pine nuts are a nutrient-rich traditional Chinese health food, known for their high content of proteins, healthy fats, and essential micronutrients. In every 100 grams, there are about 16.7 grams of protein, 63.3 grams of fat, and 9.8 grams of carbohydrates, along with bioactive compounds such as vitamins, minerals, phospholipids, octacosanol, and sterols. Notably, they contain beneficial unsaturated fatty acids like linoleic acid and alpha-linolenic acid, which support heart health and overall well-being. Pine nuts are also believed to promote anti-aging effects, protect the cardiovascular system, nourish internal organs, improve skin hydration, calm the mind, and boost vitality. Their versatility allows them to be processed into various products such as canned goods, beverages, and snacks.
**Canned Pine Nuts**
The process begins with selecting high-quality raw materials—dry, worm-free, unbroken, and mold-free pine nuts. After soaking in warm water (around 50°C) for 3–5 days and washing several times, the nuts are boiled briefly, cooled, and peeled manually or mechanically. Once peeled, they are sorted, weighed, and placed into cans, with a seasoning broth (adjusted to pH 5–5.5) added. The headspace is maintained at 6–8 mm before sealing. The cans are then sterilized and cooled. Finally, they are inspected in a controlled environment to ensure quality.
**Soft Canned Pine Nuts**
This method involves soaking, pre-cooking, peeling, dehydration, sugar coating, frying, and packaging. Raw materials are selected for uniform size and quality, then pre-cooked in boiling water and soaked again. A sugar solution is prepared with citric acid and salt, and the nuts are coated and fried until golden. Excess oil is removed, and the product is packaged in flexible bags for sale.
**Pine Nut Beverage**
The process includes sorting, peeling, pre-cooking, refining, blending, homogenization, and sterilization. After pre-cooking, the nuts are ground and refined with water and additives to prevent discoloration. A sweetened emulsion is created, blended with flavoring agents, and homogenized under high pressure. The final product is filled into bottles, sealed, and sterilized before being cooled and stored.
**Pine Nut Jelly**
This recipe combines pine nuts, red adzuki beans, agar, sugar, and preservatives. Agar is dissolved in water, and red beans are cooked and mashed. Pine nuts are boiled and ground into a slurry, mixed with sugar and other ingredients, and combined with the bean paste. The mixture is heated, poured into molds, and allowed to set before packaging.
Each of these processes highlights the versatility and nutritional value of pine nuts, making them an important part of both traditional and modern food systems.
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