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,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1

[0024] A method for frying multi-flavored Dabie pecan kernels, which is characterized in that: the weight ratio of raw materials during frying is

[0025] 1. Dabie pecan kernel 5500g

[0026] 1. 30 grams of fennel liquid

[0027] 2.White sugar 750g

[0028] 3. 40 grams of table salt

[0029] 4. 25 grams of chicken essence

[0030] 5. Vanillin 15 grams

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

[0032] 1. Put the dried Dabie pecan seeds into a steamer and boil for 10-20 minutes to make the Dabie pecan seeds fully absorb moisture;

[0033] 2. After absorbing the moisture, take out the Dabie pecan seeds and let them dry, then use a hammer to break the shells and take the kernels by hand;

[0034] 3. Put the taken out Dabie pecan kernels into a stainless steel pot, soak and cook in water with astringent removing agent, and keep the water in the pot boiling for 20-30 minut...

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PUM

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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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