We often eat cashew nuts, but did you know that we usually eat cashew nuts? How do cashews grow? Cashew nut fruit consists of swollen fleshy receptacle (pear, that is, fake fruit) and nuts (seeds, that is, true fruit) planted on the receptacle. The pears above can be used to squeeze waist juice and make wine, and the seeds hanging below are cashews that we usually eat, after peeling and peeling. How can cashews with shells be processed into cashew kernel that we usually eat?

Because of the particularity of cashew nuts, the processing of cashew nuts with shells adopts the most primitive manual processing method. Processing is to take out the edible cashew kernel manually or mechanically, and the processing procedure is as follows: 4. 1 drying: dry the raw cashews for 2 13 days until the water content drops to a certain required level. 4.2 Cooking: Cook the dried raw cashews until the nuts and shells are separated. 4.3 Air-drying: naturally air-dry the cooked raw cashews. 4.4 Shelling: The manually operated mechanical sheller consists of two blades. Put raw cashew nuts between the blades, start the operating lever, drive the blades to close, squeeze cashew nuts, and crack the shell. This method can produce 15-20kg per person every working day (8 hours), and the integrity rate of cashew kernel can reach 90%. 4.5 Nut baking: After the nut is separated from the shell, the baked nut is dried to reduce the moisture content and loosen the adhered seed coat. 4.6 Peeling: the seed coat on nuts is removed manually, and the average output per person per working day is 9- 10 kg. 4.7 Grading: Nuts are graded according to the Export Quality Management and Supervision Law, with a total of 25 grades. 4.8 Humidity control: control the humidity of nuts before packaging. If nuts are too dry during packaging, they are easily broken during transportation. If nuts are too wet in the packaging process, they are easy to be moldy or oxidized. 4.9 High-temperature sterilization: the nuts are sterilized at high temperature before packaging. 4. 10 packaging: cashew kernel has the property of absorbing water from the air, so the oxygen permeability and moisture permeability of the packaging must be low. Generally, vacuum packaging or carbon dioxide packaging can be used. The final product is mainly cashew kernel. From raw cashews to packaged nuts, the whole processing process takes 7 days. The yield of raw cashew nuts is 24%.