Sea moss-roasted flavour baked walnut and production method thereof

A production method and walnut technology, applied in the field of food, can solve the problems of poor taste and better release of aroma substances, and achieve the effects of rich taste, good economic benefits and good palatability

Active Publication Date: 2012-11-14
GUANGYUAN BANGREN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, walnut kernels are mainly eaten directly, which not only has the bitter taste caused by the

Method used

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  • Sea moss-roasted flavour baked walnut and production method thereof

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Effect test

Embodiment 1

[0020] Embodiment 1: each raw material adopts following parts by weight in the present embodiment:

[0021] 73 parts of roasted walnuts, 1.5 parts of sugar powder, 0.25 parts of garlic powder, 0.95 parts of salt, 0.25 parts of monosodium glutamate, 0.27 parts of dry yeast powder, 8.0 parts of crushed peanuts, 0.66 parts of salt and pepper powder, 1.95 parts of butter, 6.3 parts of malt syrup, 0.14 parts of white pepper powder, 2.5 parts of seaweed powder essence, and 1.8 parts of barbecue powder essence.

[0022] Its production process is as follows:

[0023] Pretreatment of auxiliary materials and production of white sugar powder, because the white sugar particles are relatively coarse, which is not conducive to mixing materials, the white sugar should be ground into powder with a food grinder first, and then subdivided through a 60-mesh sieve. For the production of peanut crumbs, choose peanuts that have taken off their red coats, use a vibrating sieve to remove impurities ...

Embodiment 2

[0046] Embodiment 2: each raw material adopts following parts by weight in the present embodiment:

[0047] 76 parts of roasted walnuts, 1.7 parts of white sugar powder, 0.27 parts of garlic powder, 1.0 parts of table salt, 0.27 parts of monosodium glutamate, 0.30 parts of dry yeast powder, 9.0 parts of crushed peanuts, 0.68 parts of salt and pepper powder, 1.98 parts of butter, 6.9 parts of malt syrup, 0.16 parts of white pepper powder, 3.0 parts of seaweed powder essence, and 1.9 parts of barbecue powder essence.

[0048] The production method of this embodiment is the same as embodiment 1.

Embodiment 3

[0049] Embodiment 3: In the present embodiment, each raw material adopts the following parts by weight: 74.19 parts of roasted walnuts, 1.57 parts of white sugar powder, 0.26 parts of garlic powder, 0.98 parts of table salt, 0.26 parts of monosodium glutamate, 0.28 parts of dry yeast powder, crushed peanuts 8.78 parts, 0.67 parts of salt and pepper powder, 1.96 parts of butter, 6.52 parts of malt syrup, 0.15 parts of white pepper powder, 2.56 parts of seaweed powder essence, and 1.86 parts of barbecue powder essence.

[0050] The production process of this embodiment is the same as that of embodiment 1.

[0051] In each of the above-mentioned embodiments: the roasted walnuts are obtained from high-quality walnuts purchased by our company in Chaotian District, Guangyuan City, and then processed by shelling and roasting. Chaotian walnuts are well-known throughout the country based on the unique geographical climate of the Chaotian area. Chaotian District is located in the centr...

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Abstract

The invention relates to a sea moss-roasted flavour baked walnut and a production method thereof. The sea moss-roasted flavour baked walnut comprises the following raw materials by weight: 73-76 parts of baked walnuts, 1.5-1.7 parts of powdered white sugar, 0.25-0.27 parts of garlic powder, 0.95-1.0 parts of edible salt, 0.25-0.27 parts of monosodium glutamate, 0.27-0.30 parts of dried yeast powder, 8.0-9.0 parts of peanut grits, 0.66-0.68 parts of pepper salt powder, 1.95-1.98 parts of cream, 6.3-6.9 parts of malt syrup, 0.14-0.16 parts of white pepper powder, 2.5-3.0 parts of sea moss powder essence, and 1.8-1.9 parts of roasted powder essence. The sea moss-roasted flavour baked walnut is of a flavored walnut product refined mainly by processes of peeling, baking, seasoning and the like. Other auxiliary materials for adding flavor are blended in the product on the basis of baking fragrance of the original walnuts, so that the walnut has unique roasted sea moss flavor, the flavors are more diversified compared with the original flavors, the taste is more abundant, and the palatability is better, thus being more suitable for the demand of customers, and further having better economic benefits.

Description

technical field [0001] The invention relates to a baked walnut and a production method of the baked walnut, belonging to the food category. Background technique [0002] Walnut is a world-famous woody oil, which is rich in nutrition and high economic value, so it is called one of the "four major" dried fruits in the world. At the same time, the calorific value of walnut is 8000-8500 cal / kg, the fat content is about 63%, the protein content is about 15.4%, the carbohydrate content is about 10%, the crude fiber content is about 5.8%, the ash content is about 1.5%, and there are many kinds of Trace elements needed by the human body, so it has high nutritional value. In addition, walnuts also have the functions of smoothing Qi and nourishing blood, relieving cough and reducing phlegm, nourishing lungs and kidneys, and nourishing skin. But mainly directly edible walnut kernel at present, not only has the bitter taste that walnut coating causes, and its fragrance material is not...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/22A23L25/00A23L27/00
Inventor 尹宏飚
Owner GUANGYUAN BANGREN FOOD
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