Investigation on Processing Technology for Nut of Torreya grandis cv. Merrillii

Determinations were implemented in1993 on tannin content in seed coat and kenel of fresh Torreya grandis cv. Merrillii seeds collectedfrom adult trees in Shengzhou, Zhejiang province, as well as on that after different days of compost treatment. Moisture content of nuts was measuredafter different days of natural drying. Time and temperature for stir-frying of nuts was measured by many times. Surveys were made on saltconcentration and time for soaking of nuts. The result demonstrated that soluble tannin content of seed coat and kernel of fresh seed were 93.65 and12.69 mg·g-1, and that of the kernel from seed treated by composting for 14 days decreased to 3.43 mg·g-1. The total time for stir-frying of nuts was41 minutes 35 seconds, including 11 minutes 43 seconds for frying with coarse salt, soaking in salt solution of 20% for 30 seconds, 9 minutes 37seconds for frying, and 20 minutes 15 seconds for frying nuts with coarse salt. The average temperature of the furnace wall during the whole processwas 190℃, 226.9℃ and 223.2℃, but the average temperature of the fried nuts was 111.4℃, 83.4℃ and 148.7℃. Survey showed that salineconcentration for soaking of nuts was between 17% and 20%, and socking time was less than one minute.