Honey colla corii asini walnut kernels and making method thereof

A technology of walnut kernels and honey, which is applied in food preparation, food ingredients as taste modifiers, food heat treatment and other directions, can solve the problems of insufficient removal of walnut bitterness and astringency, affecting the taste of honey juice walnut kernels, and insufficient crispness of walnut kernels. Achieve the effect of reducing nutrient loss, good quality and rich nutrition

Inactive Publication Date: 2015-09-30
SHENNONGJIA WANGLIN GREEN FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many techniques for processing walnut kernels. Honey-juice walnut kernels are loved by the masses because of their sweetness and deliciousness. However, due to the limitation of formula and processing technolo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] A method for preparing honey donkey-hide gelatin walnut kernels includes the following steps:

[0030] Step 1. Boil the walnuts in water for 3-8min. The bitterness and astringency can be removed by boiling, and then quick-frozen for 5-10h at minus 25-30℃. Low-temperature freezing can not only keep the nutrition of the walnuts from loss, but also keep the walnuts The taste is more crispy. Then, it is baked at 160-190°C for 3-8 minutes to obtain cooked walnut kernels. The oven can be used for baking, and the baking temperature and time can be adjusted according to the power of each oven to avoid baking.

[0031] Step 2: Mix honey and donkey-hide gelatin slurry, heat at 15-25°C for 2-4 hours, and continue to stir during the heating process to obtain a mixed slurry. Because honey and donkey-hide gelatin are rich in vitamins, these nutrients will be destroyed under high temperature conditions, and these two materials are very viscous. Selecting low temperature heating can not o...

Example Embodiment

[0037] Example 1

[0038] 1. Select high-quality honey and walnut raw materials;

[0039] 2. The walnut kernels are blanched in water at 100-130 degrees Celsius for 5 minutes to remove the astringency. Put them in the freezer at a temperature of minus 25 to 30 degrees and freeze for 5-10 hours to keep the nutrient of the walnuts and make the walnuts taste better. Crispy

[0040] 3. Using high-quality honey and donkey-hide gelatin as the main ingredients, heat it at a low temperature of 15-25 degrees for 3 hours;

[0041] 4. Put the walnuts in a 180 degree oven and bake for 5 minutes.

[0042] 5. Mix walnut kernels, honey, white sugar, vegetable oil, and donkey-hide gelatin at 50-70 degrees Celsius at a ratio of 1:0.2:0.2:0.03:0.05 for 15 minutes.

[0043] 6. Put the mixed honey donkey-hide gelatin walnut kernels in the cold storage at minus 25 degrees to 30 degrees for 10 hours, then take them out and pack them.

Example Embodiment

[0044] Example 2

[0045] 1. Walnut kernels are boiled at 100-130°C for 5 minutes, then quick-frozen at minus 25-30°C for 5-10 hours, and then baked at 180°C for 5 minutes to obtain cooked walnut kernels;

[0046] Step 2: Mix honey with donkey-hide gelatin slurry, and heat at 20°C for 3 hours to obtain a mixed slurry;

[0047] Step 3. Mix the prefabricated walnut kernel, mixed slurry, white sugar, vegetable oil, wolfberry 3-5, osmanthus powder, cinnamon powder and rum, and then keep it at 50-70℃ for 10-20min to obtain prefabricated honey Ejiao walnuts;

[0048] Step 4: freezing the pre-made honey donkey-hide gelatin walnut kernels at minus 25-30°C for 10 hours to obtain the honey donkey-hide gelatin walnut kernels.

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PUM

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Abstract

The invention discloses honey colla corii asini walnut kernels and a making method thereof. The honey colla corii asini walnut kernels comprise, by weight, 80-120 parts of walnut kernels, 15-25 parts of honey, 15-25 parts of white sugar, 2-5 parts of vegetable oil and 3-8 parts of colla corii asini pulp. The making method of the honey colla corii asini walnut kernel comprises the steps that 1, the walnut kernels are boiled in water for 3-8 minutes, then frozen quickly at the temperature of 25 DEG C-30 DEG C below zero for 5-10 hours, and then baked at the temperature of 160 DEG C-190 DEG C for 3-8 minutes to obtain the cooked walnut kernels; 2, the honey and the colla corii asini pulp are mixed and heated at the low temperature of 15 DEG C-25 DEG C for 2-4 hours to obtain mixed pulp; 3, the walnut kernels prepared in advance, the mixed pulp, the white sugar and the vegetable oil are mixed, and kept for 10-10 minutes at the temperature of 50 DEG C-70 DEG C to obtain the honey colla corii asini walnut kernels made in advance; 4, the honey colla corii asini walnut kernels made in advance are frozen at the temperature of 25 DEG C-30 DEG C below zero for at least 10 hours to obtain the honey colla corii asini walnut kernels.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a honey donkey-hide gelatin walnut kernel and a preparation method thereof. Background technique [0002] Walnut kernels are harvested when the walnut fruit is ripe, the fleshy peel is removed, dried in the sun, and the core shell and wooden septum are removed. Walnut kernel contains about 22% crude protein, about 64% crude lipid, about 13% sugar, about 3.9% sterol lipid, containing 1,4-naphthoquinone, juglone, 4-hydroxy-1-naphthyl-β -D-glucopyranoside, 4,8-dihydroxy-1-naphthyl-β-D-glucopyranoside and other active ingredients, potassium, calcium, iron, manganese, zinc, copper, strontium and other trace elements. According to traditional Chinese medicine, walnut kernels are sweet and warm in nature and belong to the kidney, lung and large intestine channels. Nourishes the kidney, warms the lung, moistens the intestines. Tonify the kidney and strengthen the essence, warm the lung...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/08A23L1/015A23P1/08A23L5/20A23L21/25A23L25/00
CPCA23V2002/00A23V2200/14A23V2250/204A23V2300/20A23V2300/24
Inventor 望玲
Owner SHENNONGJIA WANGLIN GREEN FOOD DEV
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