Special walnut boiling process

A processing technology and walnut technology, applied in the field of processing technology of walnut products, can solve the problems of destroying walnut nutrients, reducing edible value, inconvenience in eating, etc., and achieving the effects of enhancing appetite, high yield and high production efficiency

Inactive Publication Date: 2015-06-24
河北绿岭庄园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Walnut powder needs to be washed with hot water before eating, which is inconvenient to eat, and when the water temperature is too high, it will destroy some nutrients in the walnut and reduce its edible value; although the walnut drin

Method used

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  • Special walnut boiling process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Raw materials: walnut 28.3kg, aniseed 0.29kg, pepper 0.23kg, cumin 0.29kg, pepper 0.12kg, ginger 0.06, salt 2.6kg.

[0030] a. Weigh various raw materials, mix all auxiliary materials except walnuts, add 885kg of hot water at 100°C, stir evenly, and make soaking liquid;

[0031] b. heating and boiling the soaking feed liquid prepared in step a, and maintaining vigorous boiling for 2 minutes to obtain a boiling feed liquid;

[0032] c. After the feed liquid stops boiling, add walnuts for soaking at 75°C for 12 hours;

[0033] d. Take out the soaked walnuts, centrifuge at 500 rpm for 20 minutes, then spread the walnuts on a mesh sieve with holes and let them stand for 7 hours at a temperature of 25°C and a humidity of 40% to control the water;

[0034] The walnuts after water control are vacuum-packed in a 300,000-class purification workshop. The packaging material is a double-layer composite retort bag with a thickness of 9 silk. Store at room temperature away from lig...

Embodiment 2

[0036] Raw materials: walnut 28.2kg, aniseed 0.28kg, pepper 0.22kg, cumin 0.28kg, pepper 0.10kg, ginger 0.05, salt 2.5kg.

[0037] a. Weigh various raw materials, mix all auxiliary materials except walnuts, add 790.8kg of hot water at 90°C, stir evenly, and make soaking liquid;

[0038] b. heating and boiling the soaking feed liquid made in step a, and keeping boiling for 2 minutes to obtain the boiling feed liquid;

[0039] c. After the feed liquid stops boiling, add walnuts for soaking at 70°C for 12 hours;

[0040] d. Take out the soaked walnuts, centrifuge at 500 rpm for 20 minutes, then spread the walnuts on a mesh sieve with holes and let them stand for 6 hours at a temperature of 20°C and a humidity of 35% to control the water;

[0041] Packaging, sterilization and storage are the same as in Example 1.

Embodiment 3

[0043] Walnut 28.4kg, aniseed 0.30kg, pepper 0.24kg, cumin 0.30kg, pepper 0.12kg, ginger 0.07, salt 2.7kg.

[0044] a. Weigh various raw materials, mix all auxiliary materials except walnuts, add 963.9kg of hot water at 95°C, stir evenly, and make soaking liquid;

[0045] b. heating and boiling the soaking feed liquid made in step a, and keeping boiling for 2 minutes to obtain the boiling feed liquid;

[0046] c. After the feed liquid stops boiling, add walnuts for soaking at 70°C for 12 hours;

[0047] d. Take out the soaked walnuts, centrifuge at 500 rpm for 20 minutes, then spread the walnuts on a mesh sieve with holes and let them stand for 7 hours at a temperature of 15°C and a humidity of 40% to control the water;

[0048] Packaging, sterilization and storage are the same as in Example 1.

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Abstract

The invention discloses a special walnut boiling process. The process comprises the following steps: dispersing 2.8 to 3.0 parts of auxiliary aniseeds, 2.2 to 2.4 parts of pricklyash peels, 2.8 to 3.0 parts of fennel, 1.0 to 1.2 parts of chili pepper, 0.5 to 0.7 part of ginger and 25 to 27 parts of table salt by utilizing hot water to obtain a mixed solution, re-boiling the mixed solution, soaking 282 to 284 parts of walnuts in the mixed solution, finally spinning the water of the walnuts, draining the water of the walnuts to obtain the weird-flavor walnuts, carrying out vacuum packaging on the walnuts, sterilizing the walnuts at high temperature and high pressure, storing the packed walnuts at normal temperature, wherein the shelf life can reach 180 days. By adopting the weird boiling process, the dry and rough taste of the original-flavor walnut can be overcome, the nutrients of the original-flavor walnut can be reserved, and the edible value is high.

Description

technical field [0001] The invention belongs to the technical field of walnut processing in the food industry, and in particular relates to a processing technology of walnut products. Background technique [0002] Walnuts are a food with high nutritional value. Phospholipids in walnuts have a good health care effect on cranial nerves, are beneficial to brain development and improve intelligence; walnut oil contains unsaturated fatty acids, which have the effect of preventing and curing arteriosclerosis; walnut kernels contain zinc, manganese, chromium, etc. Trace elements can delay aging and protect cardiovascular and cerebrovascular. In addition, the antitussive and antiasthmatic effect of walnut kernel is also very obvious. Regular consumption of walnuts can not only strengthen the body, but also slow down aging. [0003] However, there are many disadvantages in eating raw walnuts directly. For example, the walnut kernel itself is hard, and the taste is dry and bitter. ...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/01A23L1/22A23L25/00A23L5/10A23L27/00
Inventor 徐兴华李娜李会杰乔丽薇郝敬然
Owner 河北绿岭庄园食品有限公司
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