Preparation method of multi-taste walnut kernels

A technology of walnut kernels and white sugar, which is applied in the field of preparation of walnut non-staple food, and can solve the problem of few new varieties of snacks

Inactive Publication Date: 2014-02-19
张峻
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are too few new varieties of snacks developed from walnut milk powder, walnut candy, salt and pepper walnuts and other foods in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0005] The present invention uses selected walnut kernels as the main ingredient, white granulated sugar, maltose, glutinous rice flour, cumin powder, pepper powder, pepper salt, chili powder, milk, sesame and salad oil as auxiliary materials. The weight ratio is walnut: white sugar: maltose: glutinous rice flour: cumin powder: pepper: pepper salt: chili powder: milk: sesame: salad oil = 100:25:15:20:0:0:0:0 :15:10:15, first bake the selected clean walnut kernels at 150 degrees Celsius for 5 minutes, add white sugar, maltose, glutinous rice flour, cumin powder, pepper powder, pepper salt, chili powder, milk, sesame, Sequentially add hot water at 85 degrees Celsius to become a solution, stir well and mechanically spray on the dried walnut kernels, stir quickly and cool to 6 degrees Celsius, put the cooled walnut kernels into salad oil at 160 degrees Celsius for oiling Fry for 2-3 minutes, and quickly add sesame seeds, stir well, cool at 6°C--10°C for 30 minutes, carry out inspe...

Embodiment 2

[0007] The present invention uses selected walnut kernels as the main ingredient, white granulated sugar, maltose, glutinous rice flour, cumin powder, pepper powder, pepper salt, chili powder, milk, sesame and salad oil as auxiliary materials. The weight ratio is walnut: white sugar: maltose: glutinous rice flour: cumin powder: pepper: pepper salt: chili powder: milk: sesame: salad oil = 100:25:10:20:5:5:5:5 :0:10:15, first bake the selected clean walnut kernels at 150 degrees Celsius for 5 minutes, add white sugar, maltose, glutinous rice flour, cumin powder, pepper powder, pepper salt, chili powder, milk, sesame, Sequentially add hot water at 85 degrees Celsius to become a solution, stir well and mechanically spray on the dried walnut kernels, stir quickly and cool to 6 degrees Celsius, put the cooled walnut kernels into salad oil at 160 degrees Celsius for oiling Fry for 2-3 minutes, and quickly add sesame seeds, stir well, cool at 6°C--10°C for 30 minutes, carry out inspec...

Embodiment 3

[0009] The present invention uses selected walnut kernels as the main ingredient, white granulated sugar, maltose, glutinous rice flour, cumin powder, pepper powder, pepper salt, chili powder, milk, sesame and salad oil as auxiliary materials. The weight ratio is walnut: white sugar: maltose: glutinous rice flour: cumin powder: pepper: pepper salt: chili powder: milk: sesame: salad oil = 100:10:0:20:5:5:20:15 :0:10:15, first bake the selected clean walnut kernels at 150 degrees Celsius for 5 minutes, add white sugar, maltose, glutinous rice flour, cumin powder, pepper powder, pepper salt, chili powder, milk, sesame, Sequentially add hot water at 85 degrees Celsius to become a solution, stir well and mechanically spray on the dried walnut kernels, stir quickly and cool to 6 degrees Celsius, put the cooled walnut kernels into salad oil at 160 degrees Celsius for oiling Fry for 2-3 minutes, and quickly add sesame seeds, stir well, cool at 6°C--10°C for 30 minutes, carry out inspe...

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PUM

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Abstract

The invention relates to a preparation method of multi-taste walnut kernels. The preparation method adopts walnut kernel as a primary material, and adopts white granulated sugar, maltose, sweet rice flour, cumin powder, pepper powder, Chinese prickly ash with salt, paprika powder, milk, sesames and salad oil as auxiliary materials. The multi-taste walnut kernels maintain the original shape of the walnut kernels, have a plurality of delicious tastes, are crisp, have a dense and pure natural fragrance, contain crude proteins, crude fat and crude fibers, and Ca, Fe, P and abundant vitamins of A, B, C and D which are required by human bodies, can realize brain strengthening, intelligence developing, cell regeneration promoting, qi-blood circulation adjusting, blood vessel softening, stomach strengthening, intestine moistening and skin caring after the frequent taking, and are an ideal food suitable for realizing nutrition and health of people of all ages at home or on tour in all seasons.

Description

technical field [0001] The invention relates to a preparation method of walnut non-staple food, in particular to a preparation method of multi-flavored walnut kernels. Background technique [0002] Walnut is rich in nutrition and has high economic value. It is a world-famous woody oil plant and is known as one of the "four major" dried fruits in the world. According to information, walnut kernels have a calorific value of 8,000-8,500 calories / kg, contain 63% fat, 15.4% protein, 10% carbohydrate, 5.8% crude fiber, and 1.5% ash. They also contain a variety of trace elements needed by the human body. Compared with nutritional ingredients, 0.5 kg of walnuts is equal to the nutritional value of 2.5 kg of eggs or 4.5 kg of milk. In terms of improving human health, walnut kernels have the functions of "tonifying the kidney and strengthening the waist, benefiting the lungs and relieving asthma, replenishing qi and blood, and nourishing the skin and black hair". At present, people ...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/25A23V2002/00
Inventor 张峻
Owner 张峻
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