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A kind of processing method of paper-skinned walnut

A processing method, walnut technology, applied in the direction of food science, etc., can solve problems such as uneven taste of walnut kernels, cracked walnut particles, etc., to achieve the effect of reducing uneven taste, complete finished walnut particles, and no astringency

Active Publication Date: 2018-08-07
湖南童年记食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many processed paper-skinned walnuts on the market, the walnut particles are broken due to the cracking of the shell during processing, the processed walnuts generally have an astringent taste, and the taste of the walnut kernels after roasting is not uniform, all of which need to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Preparation of feed water: take clear water, add 8% salt, 10% white granulated sugar, 0.6% Yum sugar, 0.07% umami powder, 0.07% chicken powder essence, 0.07% fresh Weiwang, 0.07% monosodium glutamate, 0.14% milk-flavored ethyl maltol, 1.5% sweetened condensed milk and 0.07% papain, stir well and serve.

[0018] First remove mildewed grains, small grains, insect-eaten grains, shriveled grains, broken grains, and miscellaneous grains, and select paper-skinned walnuts with uniform size, complete particles, and consistent color; pour the screened paper-skinned walnuts into the open hearth furnace in order to conduct heat. Heat the oil as a processing heat source, and bake the paper-skinned walnuts at 115°C for 25 minutes; immediately pour the pre-baked paper-skinned walnuts into the water for 2 minutes, and the amount of water used is 40% of the weight of the paper-skinned walnuts; Take out the paper-skinned walnuts in the raw material water, and marinate them at room tempe...

Embodiment 2

[0020] Preparation of feed water: take clear water, add 10% salt, 12% white granulated sugar, 1% Yum sugar, 0.1% umami powder, 0.1% chicken powder essence, 0.1% fresh Weiwang, 0.1% monosodium glutamate, 0.2% milk-flavored ethyl maltol, 1.8% sweetened condensed milk and 0.1% papain, stir well and serve.

[0021] First remove mildewed grains, small grains, insect-eaten grains, shriveled grains, broken grains, and miscellaneous grains, and select paper-skinned walnuts with uniform size, complete particles, and consistent color; pour the screened paper-skinned walnuts into the open hearth furnace in order to conduct heat. Heat the oil as a heat source for processing, and bake the paper-skinned walnuts at 100°C for 30 minutes; immediately pour the pre-baked paper-skinned walnuts into the water for 4 minutes, and the amount of water used is 30% of the weight of the paper-skinned walnuts; Take out the paper-skinned walnuts in the water, and marinate them at room temperature for 1 hou...

Embodiment 3

[0023] Preparation of feed water: take clear water, add 9% salt, 11% white granulated sugar, 0.8% Yum sugar, 0.09% umami powder, 0.08% chicken powder essence, 0.09% fresh Weiwang, 0.08% monosodium glutamate, 0.18% milk-flavored ethyl maltol, 1.7% sweetened condensed milk and 0.09% papain, stir well and serve.

[0024] First remove mildewed grains, small grains, insect-eaten grains, shriveled grains, broken grains, and miscellaneous grains, and select paper-skinned walnuts with uniform size, complete particles, and consistent color; pour the screened paper-skinned walnuts into the open hearth furnace in order to conduct heat. Heat the oil as a processing heat source, and bake the paper-skinned walnuts at 108°C for 28 minutes; immediately pour the pre-baked paper-skinned walnuts into the water for 6 minutes, and the amount of water used is 20% of the weight of the paper-skinned walnuts; Take out the paper-skinned walnuts in the water, and marinate them at room temperature for 5 ...

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PUM

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Abstract

A method for processing paper-skinned walnuts. The method is to select high-quality paper-skinned walnuts with uniform size, complete particles, and uniform color as raw materials, firstly perform pre-baking to increase the temperature of the walnuts, and soak the walnuts immediately after pre-baking to make the walnuts delicious. , marinated, baked, and finally cooled to room temperature. The method improves the pre-baking, dipping, pickling and baking processes, so that the paper-skinned walnuts can be tasted without breaking the shell, and the astringent taste of the walnut itself can be removed, and at the same time, the inside and outside of the walnut pulp can be evenly tasted. Consistently, the paper-skinned walnuts produced by this method are crisp and delicious, and have high nutritional value.

Description

technical field [0001] The invention belongs to the technical field of roasted seeds and nuts food processing, and in particular relates to a method for processing paper-skinned walnuts. Background technique [0002] Walnuts are rich in nutritional value and rich in unsaturated fatty acids. Regular consumption of walnuts will not only not raise blood sugar, but also reduce intestinal absorption of cholesterol. It is suitable for patients with hyperlipidemia, hypertension, and coronary heart disease. Walnuts contain a lot of fat, which can moisturize the intestines, treat constipation, and make emaciated people gain weight. Linoleic acid contained in walnuts is an essential fatty acid for the human body and is an ideal skin beauty agent for the human body. Walnuts are rich in vitamin B family and vitamin E, which can prevent cell aging, strengthen the brain, enhance memory and delay aging. Walnut kernel contains linolenic acid, calcium, phosphorus and iron, which is an idea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L25/00
Inventor 陈魁江邓海张伟陈桂平
Owner 湖南童年记食品科技有限公司