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Processing method of sponge walnut kernel

A processing method and walnut kernel technology are applied in the processing field of cotton walnut kernels to achieve the effects of bright color, good preservation and sweet taste.

Inactive Publication Date: 2012-07-18
王刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is no process for producing walnut kernels by baking walnuts twice using microwave-light wave combination

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of processing method of cotton walnut kernel, carries out according to the following steps:

[0020] The first step, boiled to remove astringency

[0021] After selecting the cotton walnut kernels, boil the cotton walnut kernels in pure water to remove the astringency, control the water temperature at 100°C for 5 minutes, and obtain the astringent cotton walnut kernels;

[0022] Step two, bake

[0023] Using microwave-light wave combination to dry and crisp the astringent cotton walnut kernels, the control frequency is 45Hz, the temperature is 95°C, and the time is 2min, to obtain dry cotton walnut kernels;

[0024] The third step, seasoning

[0025] The surface of the dried cotton walnut kernels is evenly coated with a syrup liquid to obtain seasoned cotton walnut kernels; the syrup liquid is composed of purified water, white sugar, honey and sesame, and its weight ratio is 50:10:10:40;

[0026] The fourth step, the second baking

[0027] The seasoned cotton...

Embodiment 2

[0029] A kind of processing method of cotton walnut kernel, carries out according to the following steps:

[0030] The first step, boiled to remove astringency

[0031] After selecting the cotton walnut kernels, boil the cotton walnut kernels in pure water to remove astringency, control the water temperature at 80°C for 5 minutes, and obtain the astringency-removing cotton walnut kernels;

[0032] Step two, bake

[0033] Using microwave-light wave combination to dry and crisp the astringent cotton walnut kernels, the control frequency is 20Hz, the temperature is 110°C, and the time is 5min, to obtain dry cotton walnut kernels;

[0034] The third step, seasoning

[0035] The surface of the dried cotton walnut kernels is evenly coated with a syrup liquid to obtain seasoned cotton walnut kernels; the syrup liquid is composed of purified water, white sugar, honey and sesame, and its weight ratio is 50:10:10:40;

[0036] The fourth step, the second baking

[0037] The seasoned ...

Embodiment 3

[0039] A kind of processing method of cotton walnut kernel, carries out according to the following steps:

[0040] The first step, boiled to remove astringency

[0041] After selecting the cotton walnut kernels, boil the cotton walnut kernels in pure water to remove astringency, control the water temperature at 90°C for 5 minutes, and obtain the astringency-removing cotton walnut kernels;

[0042] Step two, bake

[0043] Using microwave-light wave combination to dry and crisp the astringent cotton walnut kernels, the control frequency is 40Hz, the temperature is 100°C, and the time is 3min, to obtain dry cotton walnut kernels;

[0044] The third step, seasoning

[0045] The surface of the dried cotton walnut kernels is evenly coated with a syrup liquid to obtain seasoned cotton walnut kernels; the syrup liquid is composed of purified water, white sugar, honey and sesame, and its weight ratio is 50:10:10:40;

[0046] The fourth step, the second baking

[0047] The seasoned ...

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Abstract

The invention provides a processing method of a sponge walnut kernel, belonging to the technical field of the processing of the sponge walnut kernel. The invention provides a processing method of sponge walnut kernel, which takes thick-skin sponge walnut kernel as main material, and carries out two baking processes in combination of microwave-light wave; the processing method adopts the following technical scheme: firstly removing bitterness in a poaching way, secondly baking, thirdly seasoning, and fourthly carrying out secondary baking; the processing method takes the thick-skin sponge walnut kernel as the main material, and synthetically uses various technologies such as microwave-light wave housing cracking, bitterness removing by means of solar heating, microwave-light wave combination drying, packaging in a vacuumizing way, to develop the non-fried hand-stripped tasty sponge walnut kernel through main processing working procedures such as drying, seasoning; and the processed sponge walnut kernel is poached, coated, and processed by microwave respectively, so that the final product is fragrant and sweet in mouth feel, crisp and delicious, bright in color and luster, and well-preserved in nutritional components.

Description

technical field [0001] The invention relates to a processing method of cotton walnut kernels, which belongs to the technical field of walnut kernel processing. Background technique [0002] Walnut is a traditional economic crop in my country, and its kernel is rich in nutrition and has certain health benefits. In recent years, domestic researchers have developed a new variety of hand-peeled pecans, and conducted in-depth research on its production methods and supporting processing machinery. [0003] There are also literature reports on the development of walnut kernel snack food in China, but the specific processing technology is different. For example, Shanxi Weite Food Co., Ltd. has invented a multi-flavored walnut kernel that integrates fragrance, sweetness, saltiness, crispness and crispness. , Chenpi 50-150 grams, kaempferia 50-150 grams, cumin 50-150 grams, cloves 25-100 grams, chicken essence 200-350 grams, white sugar 4000-8000 grams, salt 600-1000 grams. The pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 王刚
Owner 王刚
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