The processing technology of almond slices includes the following process steps: soaking, peeling, primary baking, slicing, sifting, secondary baking, and packaging.
The soaking is in hot water, the soaking temperature is 60°C, and the soaking time is 5 minutes; the skin and flesh of the almonds are clearly separated.
The primary baking temperature is controlled at 60°C, and the baking time is 120 minutes.
In the second baking process, the baking temperature is 60°C, the baking time is 120 minutes, and the moisture is controlled at 2%-9%.
