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Stir-frying method of multi-flavor Dabie mountain hickory nut kernel

A pecan kernel and frying technology is applied in the field of frying Dabie Mountain pecan kernel, which can solve the problems of heavy astringency and poor taste of Dabie Mountain pecan kernel, and achieve the effects of rich aftertaste, full kernel, and crispy flesh.

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 multi-flavored Dabie Mountain walnut kernels, which solves the problems of heavy astringency and poor taste of Dabie Mountain walnut kernels

Method used

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Embodiment 1

[0024] A method for frying multi-flavored Dabie Mountain hickory kernels, characterized in that: the weight ratio of raw material components during frying is

[0025] 1. 5500 grams of Dabie Mountain pecan kernels

[0026] 1. 30 grams of fennel liquid

[0027] 2. 750 grams of white sugar

[0028] 3. 40 grams of table salt

[0029] 4. Chicken essence 25g

[0030] 5. Vanillin 15g

[0031] The method for frying multi-flavored Dabie Mountain hickory kernels is characterized in that the frying is carried out according to the following steps:

[0032] 1. Put the dried pecan seeds of Dabie Mountain into a steamer and boil with water for 10-20 minutes, so that the pecan seeds of Dabie Mountain can fully absorb moisture;

[0033] 2. After the moisture-absorbed Dabie Mountain hickory seeds are taken out and dried, the shells are manually broken to extract the kernels by hammering;

[0034] 3. Put the taken out Dabie Mountain hickory kernels into a stainless steel pot, soak and cook...

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Abstract

The invention discloses a stir-frying method of a multi-flavor Dabie mountain hickory nut kernel. Raw materials adopted by the stir-frying method comprise 5000 to 6000g of Dabie mountain hickory nut kernels, 28 to 32g of a fennel liquid, 720 to 780g of white sugar, 30 to 50g of table salt, 20 to 30g of chicken extract and 10 to 20g of vanillin. The stir-frying method comprises the following steps of stewing moisture-absorption, hull breaking and kernel acquisition, astringent elimination, draining, material blending and stir-frying, full immersion, baking, screening, detection, and packaging. The multi-flavor Dabie mountain hickory nut kernel obtained by the stir-frying method has a clean surface, an oily feel, a uniform brilliant light yellow color, a full appearance, a crisp and fragrant taste, a moderate saline and sweet taste, a loose texture and a strong fragrance.

Description

Technical field: [0001] The invention relates to food processing technology, in particular to a method for frying Dabie Mountain hickory kernels. 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. ...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
Inventor 朱先富
Owner 朱先富
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