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Method for processing crisp-fried barking walnut kernel

A processing method, the technology of walnut kernels, applied in the field of food processing, can solve the problems of high cost, walnut kernel color, taste and nutrient composition damage, complicated process, etc., and achieve the advantages of simple operation, best treatment effect and high penetration Effect

Inactive Publication Date: 2011-01-12
王晶平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that the peeling and coating steps of the existing walnut kernel processing method adopt high temperature treatment, the color, taste and nutritional components of the walnut kernel are destroyed, and the process is complicated and the cost is high. Processing method of peeled walnut kernel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for processing crispy and peeled walnut kernels, firstly comprising the following steps: screening raw materials, selecting round walnut kernels without mildew, plumpness, and no damage; Remove; walnut kernel is peeled then, and concrete steps (1) comprise: a. walnut kernel is put into concentration and is that 0.8%, temperature are soaked in the sodium hydroxide solution of 50 ℃, replace new immediately after solution turns red Re-soak in sodium hydroxide solution, repeat 4 times, and soak for 3 minutes in total until the walnut kernel can be separated from the walnut kernel; b. Rinse the walnut kernel with 3 kg of pressure water until the seed coat on the surface of the walnut kernel is all removed; c. Soak the peeled walnuts in a citric acid solution with a pH of 0.5 for 8 minutes to make the surface of the walnuts neutral, and then rinse them with pure water for 3-7 minutes to obtain peeled walnuts. (2) Drying: Adjust the temperature of the microwave oven t...

Embodiment 2

[0014] A method for processing crispy and peeled walnut kernels, firstly comprising the following steps: screening raw materials, selecting round walnut kernels without mildew, plumpness, and no damage; Remove; walnut kernel is peeled then, and concrete steps (1) comprise: a. walnut kernel is put into concentration and is that 1%, temperature is soaked in the sodium hydroxide solution of 80 ℃, replace new immediately after solution turns red Sodium hydroxide solution soaks again, repeats 6 times, soaks altogether 7 minutes, until walnut kernel seed coat and walnut kernel can be separated; b. wash walnut kernel with 7 kilograms of pressure water, until the seed coat on the surface of walnut kernel is all taken off; c. Soak the peeled walnuts in a citric acid solution with a pH of 0.7 for 15 minutes to make the surface of the walnuts neutral, and then rinse them with pure water for 3-7 minutes to obtain peeled walnuts. (2) Drying: Adjust the temperature of the microwave oven to ...

Embodiment 3

[0016]A method for processing crispy and peeled walnut kernels, firstly comprising the following steps: screening raw materials, selecting round walnut kernels without mildew, plumpness, and no damage; Remove; Then the walnuts are peeled, and the specific steps (1) include: a. the walnuts are put into a concentration of 1%, and the temperature is soaked in a sodium hydroxide solution of 60°C, and when the solution turns red, replace a new one immediately. Sodium hydroxide solution soaks again, repeats 5 times, soaks altogether 7 minutes, until walnut kernel seed coat and walnut kernel can be separated; b. wash walnut kernel with 5 kilograms of pressure water, until the seed coat on the surface of walnut kernel is all taken off; c. Soak the peeled walnuts in a citric acid solution with a pH of 0.6 for 15 minutes to make the surface of the walnuts neutral, and then rinse them with pure water for 3-7 minutes to obtain peeled walnuts. (2) Drying: Adjust the temperature of the micr...

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Abstract

The invention relates to the food processing field, specifically a processing method of a crispy peel free walnut kernel, which solves the problem that color, taste and nutritional components of walnut kernel are damaged in prior art of walnut kernel processing method, comprising the steps of (1) peeling off the walnut kernel; (2) drying: adjusting temperature of the microwave oven at 75 deg C to85 deg C, baking 2min to 3min; (3) coating: coating the surface of the walnut kernel evenly by constant temperature liquid flavoring; (4) roasting: adjusting temperature of the microwave oven at 115 deg C to 125 deg C, baking 1.5min to 3.5min; it is appropriate when the walnut kernel observed is golden, then cooling the walnut kernel at constant temperature to prepare the crispy peel free walnut kernel. The walnut kernel is processed respectively before and after coating by microwave oven at low temperature, which enables the walnut kernel to be crispy in mouthfeel, bright in color and great preservation of the nutritional components. The peel off of the walnut kernel is dipped by low temperature, low concentration sodium hydroxide solution that is changed always, then neutralized by citric acid, finally washed to remove the peel of the walnut kernel.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of crispy and peeled walnut kernels. Background technique [0002] As we all know, walnut kernel is an important food for human intelligence. According to botanical experiments, walnut kernel contains vegetable oil 60%-70%, water solubility is 65%-75%, and walnut kernel contains high-quality protein and fatty acid, which is beneficial to human brain cells. It is beneficial for growth and development, and can improve the sensitivity of the human brain; the vegetable oil contained in walnut kernels contains vitamin E, which can promote the secretion of gonadal hormones, promote sperm production and activity, and increase the growth of follicles and progesterone; walnut kernels Contains high concentrations of brain-building elements: such as fat, protein, sugar, vitamin E, and elements such as phosphorus, calcium, manganese, and zinc; Chinese medicine believes that...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 王晶平李琳娜李丽娜王超
Owner 王晶平
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