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Processing and fresh-keeping method for fresh-eating walnut

A fresh-keeping method and technology for fresh walnuts, applied in the field of processing and fresh-keeping of fresh walnuts, to achieve the effect of maintaining nutrients, good taste and quality, and no loss of nutrients

Inactive Publication Date: 2008-07-02
SHANDONG INST OF POMOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing of fresh walnuts and its fresh-keeping methods have not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] First pick the fresh walnuts after picking, remove the diseased and rotten fruits, and use the freeze-thaw method to remove the green skin of the walnuts, and then freeze the selected fresh walnuts at a low temperature, the freezing temperature is -5~-25°C, after the green skins of the walnuts are frozen through , heat up to > 0°C to melt, and remove the green skin (see patent application number: 200710113123.6 for details); then use the freeze-thaw method to remove the walnut seed coat, and then freeze the walnut with the green skin removed; the freezing temperature is -5~-25°C; Ice coats appear on the surface of the walnut kernels, take out the frozen walnut kernels and place them in the air at room temperature or in warm water at 30-60°C to melt the ice coats, and then peel off the seed coats of the walnut kernels (see patent application number: 200710113159.4 for details ); the concentration of 0.1 to 0.3% V C Soak in the solution for 2 hours to protect the color, a...

Embodiment 2

[0036] First pick the fresh walnuts after picking, remove the diseased and rotten fruits, and use the freeze-thaw method to remove the green skin of the walnuts, and then freeze the selected fresh walnuts at a low temperature, the freezing temperature is -5~-25°C, after the green skins of the walnuts are frozen through , heat up to > 0°C to melt, and remove the green skin (see patent application number: 200710113123.6 for details); then use the freeze-thaw method to remove the walnut seed coat, and then freeze the walnut with the green skin removed; the freezing temperature is -5~-25°C; Ice coats appear on the surface of the walnut kernels, take out the frozen walnut kernels and place them in the air at room temperature or in warm water at 30-60°C to melt the ice coats, and then peel off the seed coats of the walnut kernels (see patent application number: 200710113159.4 for details ); for walnut kernels with the seed coat removed, the concentration is 0.6 to 0.8% V C Soak in t...

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Abstract

The invention relates to a processing and preservation method for eating fresh walnut, which includes the fresh walnuts is selected after being picked firstly; attacked and rotten walnuts are picked out; a freeze thawing method is utilized to shuck off the green peels of the walnuts and then the freeze thawing method is utilized to shuck off the seed capsules of the walnuts; the walnut meat, the seed capsules of which are shucked off, is dipped in a VC solution with the chroma of 0.1 to 0.8 percent for 1 to 2 hours to carry through color protection; simultaneously, the water content is controlled and then vacuum or inert gas packing is carried through by classification; then the product is frozen to keep fresh until being sold and used. During the whole processing and preservation process, no antiseptic and antistaling agent are used, thus according with the requirement of nuisance-free products and belonging to green healthy food. The prepared walnut meet keeps the fragrance of the walnuts with the flavor of crisp and sweet; the nutrition matters are not washed away and the flavor as well as the quality of the walnut meet is better; and the walnut meet is convenient to eat. The invention has the advantages of keeping the nutrition component of the walnut meet to the utmost extent, improving the using value and eating quality, belonging to nuisance-free green food and being convenient to eat, etc.

Description

1. Technical field [0001] The invention relates to a method for processing and keeping fresh walnuts. 2. Background technology [0002] Walnut is one of the "four major dried fruits" in the world. It has extremely high nutritional value and health care function. Its main role is in the walnut kernel. health has a health care effect. [0003] At present, the walnuts sold in the market are all dry products of walnuts, and there is no such thing as fresh walnuts. The so-called fresh walnuts have a higher water content (30-40%). The taste is crisp and sweet, with the inherent aroma of walnuts. Because walnut itself contains a large amount of unsaturated fatty acids, the existing storage method, walnut is prone to oil rancidity, and fresh walnut is more likely to have oil rancidity and rot, which greatly reduces the use value of walnut. There are many researches on the processing and fresh-keeping methods of walnut dried products, but there are few peeling procedures in the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/04A23L1/272A23L5/41
Inventor 鲁墨森杨娟侠孙鹤宁于兰岭李军
Owner SHANDONG INST OF POMOLOGY
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