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Stir-frying method of cream Dabie mountain hickory nut

A hickory frying technology, which is applied in the field of Dabie Mountain hickory frying, can solve the problems of Dabie Mountain hickory hard shell, affecting the taste, and not easy to break, so as to achieve crispy meat, moderate salty and sweet taste, and long-lasting fragrance Effect

Inactive Publication Date: 2013-05-08
朱先富
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for frying Dabie Mountain walnuts with butter. The fried Dabie Mountain walnuts are easy to break the shell. During the frying process, butter and other ingredients are added to remove the astringency and solve the problem of the hard shell of the Dabie Mountain walnuts. , not easy to break, heavy astringency, affect the taste and other problems

Method used

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Embodiment 1

[0023] A method for frying butter Dabie Mountain walnuts, characterized in that: before frying, a batching liquid is prepared for later use, and the weight ratio of each raw material component of the batching liquid is

[0024] (1) Mountain spring water 50000 grams

[0025] (2) cyclamate 150g

[0026] (3) Acesulfame K (OK sugar) 50g

[0027] (4) Ethyl malt powder 50g

[0028] (5) Hangman essence 100g

[0029] (6) Salt 10000 grams

[0030] (7) White sugar 3500 grams

[0031] The method for frying buttered Dabie Mountain walnuts is characterized in that: the frying is carried out according to the following steps:

[0032] (1) Put the Dabie Mountain hickory nuts that have been processed into a steam barrel or a steam stove, and steam them for 6.5 to 7 hours at a pressure of 0.04-0.06Mpa. Slightly yellow, no astringency is the completion of astringent removal;

[0033] (2) Put the deastringent Dabie Mountain walnuts into the drum and stir-fry for 15-25 minutes. Stir-fry unt...

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Abstract

The invention discloses a stir-frying method of a cream Dabie mountain hickory nut. The stir-frying method comprises the following steps of 1, preparing an ingredient liquid composed of 48000 to 52000g of mountain spring water, 140 to 160g of sodium cyclamate, 45 to 55g of acesulfame potassium (OK sugar), 48 to 55g of ethyl maltol, 90 to 110g of Hangman essence, 9000 to 11000g of table salt, and 3000 to 4000g of white sugar, 2, carrying out acerbity removal and rolling stir-frying on hickory nut kernels, 3, immersing the treated hickory nut kernels in the ingredient liquid, 4, carrying out rolling stir-frying, screening and detection, and 5, carrying out packaging by a bag. The fried cream Dabie mountain hickory nut is glossy, has a clean surface, a uniform color, a moderate saline and sweet taste, a crisp taste, a lasting fragrance, and a long aftertaste.

Description

Technical field: [0001] The invention relates to food processing technology, in particular to a method for frying Dabie Mountain hickory nuts. Background technique: [0002] Hickory belongs to Juglandaceae, Hickory, and there are 5 species and 1 variant in my country, namely Hickory, Hunan Hickory, Vietnamese Hickory, Guizhou Hickory, American-introduced thin-shelled Hickory and 1 variant of Dabie Mountain Hickory. Dabie Mountain hickory is a geographical variation produced by the long-term geological and climate evolution of hickory. It is still in a wild state. Its internal components and quality are different from those of hickory in other areas. The processing technology is still blank. So far there is no mature processing technology and Processing formula. Dabie Mountain pecan is a kind of nut with extremely high nutritional value and unique taste and flavor, but its shell is hard and the kernel has a strong astringent taste, which affects consumers' consumption. Inv...

Claims

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Application Information

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