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Fresh-keeping technology of fresh walnuts

A technology for walnuts and fresh food, applied in the field of fresh-eat walnut preservation technology, can solve problems such as short edible period, and achieve the effects of reducing storage energy consumption, saving storage space, and prolonging storage period

Inactive Publication Date: 2017-11-24
温县华鑫家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, compared with ordinary dried walnuts, green walnuts have a certain shelf life, and they are best stored in low temperature refrigeration, so the edible period is usually shorter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A fresh-keeping process for fresh walnuts, comprising the following steps:

[0031] (1) Observe the maturity of the walnut fruit before the autumnal equinox. Before the involucre turns yellow-green, spray the walnut green fruit with a volume fraction of 10% wood vinegar solution, and pick the walnut green fruit the next day after spraying;

[0032] (2) The picked green walnuts are screened for the first time, and bad, rotten, and moldy fruits are selected. The screened walnut greens are sent to the cleaning pool and cleaned with high-pressure water;

[0033] (3) The washed green walnuts are frozen at -25°C. After the walnut green skin is frozen through, the temperature is raised to above 0°C to melt, and the machine is used to quickly peel off;

[0034] (4) The peeled walnuts enter the cleaning pool and are washed with high-pressure water. After cleaning, they are immersed in a 10% wood vinegar solution by volume, stirred for 1 minute, taken out, and spread out to dry; ...

Embodiment 2

[0040] A fresh-keeping process for fresh walnuts, comprising the following steps:

[0041] (1) Observe the maturity of the walnut fruit before the autumnal equinox. Before the involucre turns yellow-green, spray the walnut green fruit with a volume fraction of 10% wood vinegar solution, and pick the walnut green fruit the next day after spraying;

[0042] (2) The picked green walnuts are screened for the first time, and bad, rotten, and moldy fruits are selected. The screened walnut greens are sent to the cleaning pool and cleaned with high-pressure water;

[0043] (3) The cleaned green walnuts are frozen at -15°C. After the walnut green skin is frozen, it is heated to above 0°C to melt, and it is quickly peeled off by machinery;

[0044] (4) The peeled walnuts enter the cleaning pool and are washed with high-pressure water. After cleaning, they are immersed in a 10% wood vinegar solution by volume, stirred for 1 minute, taken out, and spread out to dry;

[0045] (5) Send the...

Embodiment 3

[0050] A fresh-keeping process for fresh walnuts, comprising the following steps:

[0051] (1) Observe the maturity of the walnut fruit before the autumnal equinox. Before the involucre turns yellow-green, spray the walnut green fruit with a volume fraction of 10% wood vinegar solution, and pick the walnut green fruit the next day after spraying;

[0052] (2) The picked green walnuts are screened for the first time, and bad, rotten, and moldy fruits are selected. The screened walnut greens are sent to the cleaning pool and cleaned with high-pressure water;

[0053] (3) The washed green walnuts are frozen at -5°C. After the green walnut skins are frozen through, the temperature is raised to above 0°C to melt, and they are quickly peeled off by machinery;

[0054] (4) The peeled walnuts enter the cleaning pool and are washed with high-pressure water. After cleaning, they are immersed in a 10% wood vinegar solution by volume, stirred for 1 minute, taken out, and spread out to dry...

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PUM

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Abstract

The invention discloses a fresh-keeping technology of fresh walnuts. The fresh-keeping technology comprises the following technological steps: spraying a wood-vinegar solution before picking, picking and screening, peeling green peels, immersing with the wood-vinegar solution, carrying out infrared sterilization treatment, carrying out 60Cogamma ray radiation, packaging in vacuum and freezing and storing. The fresh-keeping technology of the fresh walnuts, disclosed by the invention, has the beneficial effects that the walnuts are treated by utilizing the wood-vinegar solution and chemical medicaments are not used, so that natural sterilization and corrosion prevention are realized; the fresh-keeping technology is environmentally friendly and chemical residues are not caused, so that the treated walnuts are beneficial to health of human bodies and the environment; infrared irradiation and 60Cogamma ray radiation are utilized and fresh-keeping storage is carried out from the radical reason of walnut decaying; the fresh walnuts are stored by freezing in a vacuum fresh-keeping bag so that the storage period of the walnuts is greatly prolonged; the walnuts are stored after the green peels of the walnuts are removed, so that a storage space is saved and the storage energy consumption is reduced, and the walnuts are also convenient to eat; technological steps are suitable for industrialized assembly line production so that the utilization of manpower is reduced and mechanical production can be realized.

Description

technical field [0001] The invention belongs to the field of storage and fresh-keeping of agricultural products, and in particular relates to a fresh-keeping process for fresh walnuts. Background technique [0002] Fresh walnuts, as the name suggests, are fresh walnuts with green skins, which are usually sold for the green skin with walnuts. Fresh green walnut kernels are not as dry and greasy as dried walnut kernels. The nuts without the light yellow coating are white, fragrant and slightly sweet, crisp, tender and refreshing. Fresh walnut kernels with green skin have not undergone any processing technology and air-drying process, which well maintains the original nutritional content of walnuts. [0003] The consumption of fresh walnuts in the domestic market has a history of 4-5 years, and the popularity has increased in the past two years. The biggest feature of fresh walnuts is their good taste, and the nuts without the light yellow coating have no astringent taste, so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/04A23B9/06A23B9/10A23B9/20A23N5/08
CPCA23B9/04A23B9/06A23B9/10A23B9/20A23N5/08
Inventor 张建军
Owner 温县华鑫家庭农场
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