Processing method for multi-flavor thin-skin walnut and walnut prepared by same

A thin-skinned walnut, processing method technology, applied in application, food preparation, food science and other directions, can solve the problems of difficult to peel, single variety, bitter taste, etc., and achieve the effects of reducing loss, convenient transportation, and convenient eating.

Active Publication Date: 2012-04-25
BEIJING UNIV OF AGRI
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Since ancient times, the eating method of walnuts in my country is mainly raw food, which has problems such as difficult peeling and bitter taste.
With the development of food processing technology, deep-processing products such as Longpai walnut kernel, easy-open walnut, walnut oil, walnut powder, etc. have been developed and produced, but the variety is still si

Method used

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  • Processing method for multi-flavor thin-skin walnut and walnut prepared by same
  • Processing method for multi-flavor thin-skin walnut and walnut prepared by same

Examples

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[0032] The technical scheme of the processing method of thin-skinned walnuts as shown in the attached drawings is as follows:

[0033] (1) Selection of thin-skinned walnuts

[0034] Choose fresh, plump, pest-free Xinjiang thin-skinned walnuts with the same size and shell thickness as raw materials for processing. Then air dry for later use.

[0035] (2) Cleaning

[0036] Rinse with 10% salt water to remove sediment.

[0037] (3) Drying

[0038] Put the washed walnuts in an electric heating constant temperature blast drying oven at 60°C for drying.

[0039] (4) Break

[0040] Use walnut tongs to open a small mouthful of the walnut. Be careful not to crush the hard shell of the walnut to prevent uneven taste and unsightly appearance. The degree of breakage is that obvious cracks are formed on the surface of the walnut skin but not completely broken off.

[0041] (5) Ingredients

[0042] The preparation of spiced walnut material liquid (per 100ml of water):

[0043] Aniseed: 2.67% Cardamom: 0....

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Abstract

The invention relates to the technical field of production and processing of walnut products, in particular to a processing method for a multi-flavor thin-skin walnut and the walnut processed by the processing method. The processing method comprises the following process steps of: selecting a thin-skin walnut; cleaning, drying and cracking; preparing a liquid; soaking the walnut in a seasoning liquid at high pressure for 24 hours; removing a residual liquid in the walnut by using a food dryer; placing the walnut into an electro-thermostatic blast oven for roasting; controlling the temperatureto be about 100DEG C for 2 hours; cooling the roasted walnut; and bagging, vacuumizing and sealing. According to the processing method disclosed by the invention, a traditional production process of easily-cracked nuts is improved from the selecting and processing method; and the thin-skin walnuts from Sinkiang are selected and a high-pressure soaking technology is adopted, so that the process time is shortened and the quality of products is improved. The invention provides the simple and high-efficiency processing method with easiness in operation; peels of walnut products processed by the processing method are easily stripped; and the walnut products are convenience to eat, can be processed to obtain spiced and cream flavors and have fragrant and crisp mouthfeeling.

Description

technical field [0001] The invention relates to the technical field of production and processing of walnut products, in particular to a processing method of multiflavored thin-skinned walnuts and walnuts processed by the method Background technique [0002] Walnuts are rich in nutrition and have high health care and medicinal value. The phospholipids, glutamic acid, aspartic acid, arginine, linoleic acid and linolenic acid contained in walnuts have a good protective effect on the brain nerves, and those with higher content have important physiological functions for the human body. Edible walnuts have the functions of nourishing the kidneys, warming the lungs, and moistening the intestines, and also have the effects of strengthening the body and brain, maintaining the appearance and prolonging life. Since ancient times, the eating method of walnut in my country is mainly based on raw food, which has problems such as difficult peeling and bitter taste. With the development o...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 陈湘宁郭琳博黄漫青
Owner BEIJING UNIV OF AGRI
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