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Making method for amber sugar coated walnut meat

A production method and technology of walnut kernels, which are applied in confectionery, confectionary industry, food science, etc., can solve the problems of amber walnut kernels that are not easy to preserve, uneven and beautiful color, strong greasy feeling, etc., and achieve color change and transparency Poor, hard to crystallize, crunchy taste effect

Inactive Publication Date: 2016-06-29
PUXIAN ZHENGMAO WALNUT COMPREHENSIVE PROCESSING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention provides a method for making amber walnut kernels in order to solve the shortcomings of existing amber walnut kernels that are not easy to preserve, have a strong greasy feeling, and have uneven and beautiful color.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of amber walnut kernel, the steps are:

[0020] (1) Boiling: Pick the walnut kernels and boil them in water at 80-90°C for 8 minutes, then remove and drain;

[0021] (2) Make invert sugar solution: mix sucrose and water, boil for 1.8 hours on low heat, then add citric acid, control the sugar content at 70 with a sugar meter, and obtain invert sugar solution, in which 100Kg of water is added to 100Kg of sucrose, Citric acid 310g;

[0022] (3) Sugar set: boil the drained walnut kernels with invert sugar solution for 15 minutes, then remove to get the sugar-coated walnut kernels;

[0023] (4) Frying: Fry the sugared walnut kernels at 160-170°C for 8 minutes to get fried walnut kernels;

[0024] (5) Shaking the oil: After frying the walnut kernels, quickly take them out and spread them on the vibrating wire mesh, and blow them with cold wind from top to bottom for 3 minutes to dry the oil;

[0025] (6) Packaging: Quantitatively package the dr...

Embodiment 2

[0027] A kind of preparation method of amber walnut kernel, the steps are:

[0028] (1) Boiling: Pick the walnut kernels and boil them in water at 80-90°C for 10 minutes, then remove and drain;

[0029] (2) Make invert sugar solution: mix sucrose and water, boil for 2 hours on low heat, then add citric acid, control the sugar content at 75 with a sugar meter, and get invert sugar solution, in which 100Kg of sucrose is added with 160Kg of water, lemon Acid 320g;

[0030] (3) Sugar set: boil the drained walnut kernels with invert sugar solution for 10 minutes, then remove to get the sugar-coated walnut kernels;

[0031] (4) Frying: Fry the sugared walnut kernels at 165-175°C for 7 minutes to get fried walnut kernels;

[0032] (5) Shake the oil: After frying the walnut kernels, quickly take them out and spread them on the vibrating wire mesh, and blow them with cold wind from top to bottom for 4 minutes to dry the oil;

[0033] (6) Packaging: Quantitatively package the dried a...

Embodiment 3

[0035] A kind of preparation method of amber walnut kernel, the steps are:

[0036] (1) Boiling: Pick the walnut kernels and boil them in water at 80-90°C for 8 minutes, then remove and drain;

[0037] (2) Make invert sugar solution: mix sucrose and water, boil for 1.8 hours on low heat, then add citric acid, control the sugar content at 70 with a sugar meter, and obtain invert sugar solution, in which 120Kg of water is added to 100Kg of sucrose, 300g citric acid;

[0038] (3) Sugar set: boil the drained walnut kernels with invert sugar solution for 15 minutes, then remove to get the sugar-coated walnut kernels;

[0039] (4) Frying: Fry the sugared walnut kernels at 160-170°C for 8 minutes to get fried walnut kernels;

[0040] (5) Shake the oil: After frying the walnut kernels, quickly take them out and spread them on the vibrating wire mesh, and blow them with cold wind from top to bottom for 4 minutes to dry the oil;

[0041] (6) Packaging: Quantitatively package the drie...

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Abstract

The invention discloses a making method for amber sugar coated walnut meat, and belongs to the technical field of food processing. The problem that existing amber sugar coated walnut meat is not easily stored, high in oily feel and not uniform or pretty in color is solved. The making method for amber sugar coated walnut meat comprises the steps that after walnuts are boiled in water, fished out and drained off; saccharose and water are mixed, stirred to be uniform, cooked with soft fire for 1.5-2 h, then, citric acid is added, the sugar degree is controlled to be 70-80, and an inverted sugar solution is obtained; the drained walnuts are boiled with the inverted sugar solution for 10-15 min, and fished out to obtain walnuts with sugar; the walnuts with sugar are fried at the temperature of 160-180 DEG C for 6-8 min, and fried walnuts are obtained; the fried walnuts are rapidly fished out and spread on a vibrating steel wire net, the walnuts are blown with cold wind from top to bottom for 3-5 min, and oil is spin-dried; packaging is performed. The amber sugar coated walnut meat manufactured through the method is crisp and not greasy in taste, uniform and bright in color and long in shelf life.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a method for preparing amber walnut kernels. Background technique [0002] Amber walnut is a traditional Han snack made of walnut kernels, amber in color, without amber, crispy and sweet. Walnuts are warm and sweet in nature, have the effects of invigorating the stomach and nourishing blood, moistening the lungs and relieving cough, calming the nerves and helping sleep, moisturizing skin and black hair, etc. Amber walnut kernels have the effect of relieving cough and asthma, and are very effective for patients with chronic bronchitis and asthma. Suitable for winter consumption. [0003] There are two traditional production methods of amber walnut kernels: one is to fry the walnut kernels in oil, and then boil them in boiled sugar; . Chinese patent 2014106784474 discloses a method for making amber walnut kernels. After the walnut kernels are soaked with licorice and calciu...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L5/20A23L5/41A23G3/48A23G3/54
CPCA23G3/48A23G3/54
Inventor 刘峰闫志明
Owner PUXIAN ZHENGMAO WALNUT COMPREHENSIVE PROCESSING CO LTD
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