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Stir-frying method of fried salty Dabie mountain hickory nut kernel

A technique for frying pecans, which is applied in the field of frying Dabie Mountain pecans, can solve the problems of unbreakable, heavy astringency, hard shell and the like

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 salt and pepper. The fried Dabie Mountain walnuts are easy to break their shells. During the frying process, ingredients such

Method used

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Examples

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Embodiment 1

[0024] A salt and pepper Dabie Mountain pecan frying method is 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

[0025] (1) Mountain spring water 50000 grams

[0026] (2) Fennel 300g

[0027] (3) Ethyl malt powder 50g

[0028] (4) Salt 11000 grams

[0029] (5) cyclamate 30 grams

[0030] (6) Acesulfame K (OK sugar) 20g

[0031] (7) 30 grams of ethyl malt powder

[0032] (8) Hangman essence 20g

[0033] The method for frying pecans in Dabie Mountains with salt and pepper is characterized in that: the frying is carried out according to the following steps:

[0034] (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;

[0035] (2) Put the deastringent Dabie Mountain walnuts in...

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Abstract

The invention discloses a stir-frying method of a fried salty Dabie mountain hickory nut kernel. The stir-frying method comprises the following steps of preparing an ingredient liquid comprising 48000 to 53000g of mountain spring water, 280 to 320g of fennel, 45 to 55g of ethyl maltol, 10000 to 12000g of table salt, 25 to 35g of sodium cyclamate, 18 to 24g of acesulfame potassium (0K sugar), 28 to 33g of ethyl maltol and 18 to 24g of Hangman essence, carrying out acerbity removal and rolling stir-frying on hickory nut kernels, immersing the hickory nut kernels in the ingredient liquid, carrying out rolling stir-frying, screening and detection, and carrying out packaging by a bag. The fried salty Dabie mountain hickory nut kernel has a bright surface, is covered with a less amount of white salt rust, and has a complete shell, a mellow taste, a lasting fragrance, a crisp taste 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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IPC IPC(8): A23L1/36A23L25/00
Inventor 朱先富
Owner 朱先富
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