Walnut kernels with spiced salt and preparation method thereof

Abstract

The invention discloses walnut kernels with spiced salt. The walnut kernels are prepared by the following raw materials in parts by weight: 1 part of baked walnut kernel, 0.01 parts of powdered sugar of 60 mesh sieve, 0.001 parts of anise powder, 0.025 parts of salt, and 0.002 parts of Chinese prickly ash powder. Removal of astringency, draining of water, baking of the materials, mixing of materials and other processing are used, and a contradiction between bitterness flavour and rancidity of walnut kernels as well as crispy, formability and flavour adhesion degree of walnut kernels is solved. The prepared walnut kernels with spiced salt do not have astringency and rancidity, crispy and integrity of walnut kernels as well as flavour adhesion degree are good, and the shelf-life reaches 18 months.

Description

technical field [0001] The invention relates to the field of walnut kernel processing, in particular to salt-and-pepper walnut kernel and a preparation method thereof. Background technique [0002] Walnut is a world-famous woody oil, which is rich in nutrition and high economic value, so it is called one of the "four major" dried fruits in the world. At the same time, the calorific value of walnut is 8000-8500 cal / kg, the fat content is about 63%, the protein content is about 15.4%, the carbohydrate content is about 10%, the crude fiber content is about 5.8%, the ash content is about 1.5%, and there are many kinds of Trace elements needed by the human body, so it has high nutritional value. In addition, walnuts also have the functions of smoothing Qi and nourishing blood, relieving cough and reducing phlegm, nourishing lungs and kidneys, and nourishing skin. But at present mainly eat walnut kernel (also known as peach kernel) directly, not only has the bitter taste caused ...

AI Technical Summary

Problems solved by technology

But at present, walnut kernels (also known as peach kernels) are mainly eaten directly, which not only has the bitter taste caused by the walnut coating, but also has no better release of its aroma substances, so its taste is not very good

At the same time, walnut kernels are very easy to oxidize and produce a hala taste, mainly because the oil secreted by walnut kernels is easy to oxidize, so walnut kernels are not resistant to storage

[0003] The patent with the publication number CN102771838A discloses a crispy and fragrant roasted walnut and its preparation method. The crispy and fragrant roasted walnut is mainly refined through processes such as peeling, baking, and seasoning, and is used to solve the bitterness caused by the walnut coating of the walnut. However, the preparation process of the crispy and fragrant roasted walnuts is very complicated. The use of lye to peel the walnuts not only destroys the color of the walnut kernels, but also rinsing with citric acid also seriously destroys the original fragrance of the walnuts. On the basis of the roasted walnut flavor, other flavor-increasing auxiliary materials are also blended, such as various flavor-enhancing essences, garlic powder, yeast powder, etc., although the taste of walnut kernels is improved and enriched to a certain extent, but in the end it is still If the walnut kernel is not resistant to storage, if it is stored for a period of time, the formability of the walnut kernel will be poor, that is, the integrity of the walnut kernel will be poor, and it will be easily broken; there will also be excessive oil secretion and easy oxidation, resulting in a hala smell, etc. question

Simultaneously also due to the addition of various essences, not only covered up the original fragrance of walnut, but also due to the existence of various chemical raw materials and fragrance substances, while reducing the safety and quality of the product, the shelf life of the product was short, the taste changed, and the quality of the product became worse. Needless to say, the poor combination of these spices and walnut kernels causes the spices to fall off easily.