Amber walnut kernel preparation method

A production method and technology for walnut kernels, which are applied in the field of food processing, can solve the problems of amber walnut kernels that are difficult to preserve, uneven and beautiful in color, strong greasy feeling, etc., and achieve the effects of crisp and non-greasy taste, uniform and bright color, and long shelf life.

Inactive Publication Date: 2016-07-20
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

[0018] A method for making amber walnut kernels, the steps are:

[0019] (1) To remove astringency: After picking the walnut kernels, soak them in water for 1 hour, soak them in 50-60℃ tea for 18 minutes, then soak them in clean water for 1.5 hours, remove them, rinse them, remove and drain;

[0020] (2) Making invert sugar liquid: mix and mix sucrose with a mass ratio of 1:1 and water, simmer for 1.8 hours on a low fire, control the sugar content at 75 with a brix meter to obtain invert sugar liquid, then add lemon juice dropwise and stir Evenly, add 320g lemon juice to every 100Kg invert sugar solution;

[0021] (3) Sugar set: First soak the drained walnut kernels in milk for 2 hours under a pressure of 0.15MPa, and then quickly put them in the inverted sugar solution and cook for 15 minutes, then remove the sugared walnut kernels;

[0022] (4) Frying: Deep-fried walnut kernels at 160-170°C for 8 minutes to obtain fried walnut kernels;

[0023] (5) Shake the oil: Quickly remove the f...

Embodiment 2

[0026] A method for making amber walnut kernels, the steps are:

[0027] (1) To remove astringency: After picking the walnuts, soak them in water for 1.2 hours, soak them in 55-65°C tea water for 20 minutes, remove them and soak them in clear water again for 1.2 hours, remove them, rinse them, remove and drain;

[0028] (2) Making invert sugar liquid: mix and mix sucrose with a mass ratio of 1:1 and water, simmer for 2 hours on a low fire, control the sugar content at 75 with a brix meter to obtain the invert sugar liquid, then add lemon juice dropwise and stir evenly , In which 300g lemon juice is added dropwise to every 100Kg invert sugar solution;

[0029] (3) Sugar set: First soak the drained walnut kernels in milk for 2.5 hours under a pressure of 0.15MPa, and then quickly put them in the invert sugar solution and boil for 10 minutes, then remove the sugared walnut kernels;

[0030] (4) Frying: Fry the sugared walnut kernels at 165-175°C for 7 minutes to obtain fried walnut kerne...

Embodiment 3

[0034] A method for making amber walnut kernels, the steps are:

[0035] (1) To remove astringency: After picking the walnut kernels, soak them in water for 1.5 hours, soak them in 60-70°C tea for 15 minutes, remove them and soak them in clean water again for 1 hour, remove them, rinse them, remove and drain;

[0036] (2) Making invert sugar liquid: mix sucrose with a mass ratio of 1:1 and water and stir well, simmer for 1.5 hours on a low fire, control the sugar content at 75 with a brix meter to obtain the invert sugar liquid, then add lemon juice and stir. Evenly, add 340g lemon juice to every 100Kg invert sugar solution;

[0037] (3) Sugar set: First soak the drained walnut kernels in milk for 3 hours under a pressure of 0.15 MPa, and then quickly put them in the inverted sugar solution and cook for 12 minutes, then remove the set of sugar walnut kernels;

[0038] (4) Frying: Deep-fried walnut kernels at 160-170°C for 8 minutes to obtain fried walnut kernels;

[0039] (5) Shaking o...

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PUM

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Abstract

The present invention discloses an amber walnut kernel preparation method, belongs to the technical field of food processing, and solves the existing disadvantages that the amber walnut kernels are not easy for preservation, strong in greasiness, and not even and beautiful in color and luster. The amber walnut kernel preparation method consists of the following steps: walnut kernels are soaked with water, the water soaked walnut kernels are soaked with tea water, the tea water soaked walnut kernels are taken out, the walnut kernels are soaked again with a clean water, and then the soaked walnut kernels are taken out and drained; sucrose and water are mixed and stirred at a mass ratio of 1 : 1, the mixture is boiled using a small fire for 1.5-2 h to obtain a transformed sugar liquor, and then a lemon juice is added; the drained walnut kernels are soaked in milk, and the milk soaked walnut kernels are threw into the transformed sugar liquor to be coated with the sugar; the sugar coated walnut kernels are oil-fried for 6-8 min; the oil-fried walnut kernels are taken out and spread flat on a vibration steel wire net, and a cold wind blows the spread walnut kernels from up to down for 3-5 min to spin-dry the oil; and the oil spin-dried walnut kernels are packaged. The prepared amber walnut kernels are crunchy and not greasy in mouthfeel, even and bright in color and luster, 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 with walnut kernel as the main ingredient. It has amber color, no amber, and is crispy and sweet. Walnut is warm and sweet, has the functions of invigorating the stomach and blood, moisturizing the lungs and relieving cough, soothing the nerves, helping sleep, and moisturizing black hair. Amber walnut kernels have the effect of relieving cough and relieving asthma. Suitable for winter consumption. [0003] There are two traditional methods for making amber walnut kernels: one is to deep-fry the walnuts and then boil them with boiled sugar; the other is to boil the walnuts in water and stir-fry them with sugar juice, and then add heated sesame oil. . Chinese Patent 2014106784474 discloses a method for making amber walnut kernels. After the walnut kernels are soa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/20A23L29/30A23P20/17
Inventor 刘峰闫志明
Owner PUXIAN ZHENGMAO WALNUT COMPREHENSIVE PROCESSING CO LTD
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