Hazelnut processing, every step is about deliciousness and quality

　　As a delicious and nutritious nut, the sorting process in the processing of hazelnuts plays a key role in the quality of the product. The following is a detailed introduction to the sorting and processing of hazelnuts:

　　I. Picking and preliminary processing

　　1. Picking:

　　When hazelnuts are ripe, workers carefully pick them from the tree and accurately divide them into 5-6 grades according to size. This step lays the foundation for subsequent processing and ensures that hazelnuts of different specifications can be processed in a more suitable way, thereby improving the overall processing efficiency and the stability of product quality.

　　2. Shelling:

　　Using professional shelling equipment to perform preliminary shelling of hazelnuts is an important pre-step to remove the hazelnut shell, so that the hazelnut kernels can be separated more conveniently, fully prepared for the subsequent shelling process, and help improve the consistency and efficiency of the entire processing process.

　　II. Rough processing

　　1. Wind sorting and shelling:

　　With the help of wind sorting technology, the hazelnut shells are effectively removed and the impurity content is strictly controlled between 5-10%. Such a low impurity content can provide more favorable conditions for subsequent color sorting operations, reduce the workload of the color sorter, improve the accuracy and efficiency of sorting, and ensure that the quality of the raw materials entering the next process is more stable and reliable.

　　2. Shell sorting by color sorter:

　　WESORT infrared shell kernel sorting machine is very useful in this link. It can further sort the hazelnut shell kernel through advanced optical recognition technology, separate the hazelnut kernel from the shell more accurately, further improve the purity of the hazelnut raw material, and provide high-quality hazelnut kernel raw material for subsequent processing.

　　3. Color sorter re-selection:

　　Use WESORT color sorter to accurately remove those hazelnuts that are completely moldy and black. If these moldy hazelnuts are mixed into the subsequent processing links, it will not only affect the quality and taste of the product, but also pose a potential threat to the health of consumers. Therefore, this step is crucial to ensure the quality of hazelnut raw materials.

　　4. Manual selection:

　　Although the color sorter has a high sorting accuracy, manual selection is still indispensable. With rich experience and keen observation, workers carefully select hazelnuts and remove those hazelnuts that may be missed by the color sorter, such as those that are slightly damaged, irregular in shape or slightly abnormal in color, to further improve the quality of the raw materials.

　　III. Peeling Processing

　　1. Water washing and peeling:

　　The hazelnuts are peeled by gentle water washing. This method can effectively remove the outer skin of the hazelnuts without damaging the hazelnut kernels, making the hazelnuts present a more attractive appearance and taste, and also provides a purer raw material basis for subsequent processing steps.

　　2. Peeling by color sorter:

　　Use the WESORT color sorter to screen the peeled hazelnuts to ensure the consistency of the peeling effect and the stability of the quality of the hazelnuts. Through the precise identification and sorting of the color sorter, those hazelnuts with incomplete peeling, uneven color or other impurities can be removed to ensure the high quality of the hazelnuts entering the next process.

　　IV. Drying (fragile) sorting

　　1. Drying:

　　Dry the hazelnuts to reduce their moisture content, extend the shelf life and improve the taste. However, it should be noted that the dried hazelnuts become more fragile, which requires extra care in the subsequent processing and transportation, and take corresponding protective measures, such as using soft containers and cushioning materials to reduce the breakage rate of hazelnuts.

　　2. Sorting:

　　Good products (little or no skin):

　　At this stage, carefully select hazelnuts with little or no skin as good products. These hazelnuts usually have better appearance and taste, which better meet the market demand for high-quality hazelnuts and can bring consumers a better eating experience, thereby improving the market competitiveness of products.

　　Defective products (with skin, shell, moldy, etc.):

　　Hazelnuts with serious skin, shell residue, mold, stones or branches are classified as defective. If these defective hazelnuts are mixed into the finished product, it will seriously affect the quality and reputation of the product. Therefore, they must be strictly distinguished to prevent them from entering the market circulation link.

　　Re-roasting and selection:

　　For those hazelnuts judged as defective, they are re-roasted and then selected again. Re-roasting can further remove moisture and possible odors from hazelnuts. At the same time, through re-sorting, it can further distinguish unqualified products such as those with severe skin, shell, mold, stone, branches, etc. from relatively good hazelnuts, improve the utilization rate of raw materials, and reduce production costs.

　　Good products after re-roasting (without skin):

　　After re-roasting and re-sorting, hazelnuts without skin are selected as good products. Although these hazelnuts have undergone additional processing steps, they still have high quality and can be processed with other good hazelnuts for subsequent processing, ensuring the stability of raw material quality throughout the production process and reducing waste.

　　In the entire hazelnut processing process, each step is closely linked and indispensable. Through a series of operations such as reasonable rough processing, peeling processing, drying and sorting, and fully combining advanced WESORT color sorting machine technology and meticulous manual sorting, it can ensure the production of high-quality hazelnut products to meet the market demand for high-quality hazelnuts.