Processing method of wild small walnut kernels

A processing method and technology of walnut kernels, applied in the field of food processing, can solve the problems of products not meeting the shelf life, poor packaging sealing, poor consumer experience, etc., and achieve good consumer experience, less product debris, and strong aroma. human effect

Inactive Publication Date: 2018-08-28
良品铺子股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hickory nuts have also become one of the main snacks in the daily life of people across the country. However, hickory nuts are fragile. The traditional production process uses a conveyor belt to convey a large amount of debris during the production process, resulting in poor packaging and sealing, and the product cannot reach the actual shelf life.
Poor consumer experience and unable to meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A processing method for wild small walnut kernels, comprising the following processing steps:

[0036] Raw material processing: Take wild small walnuts, boil them in boiling water for 20 minutes, pick them up, and pour cold water to cool them. After standing overnight for 8 hours, the shells were peeled off.

[0037] Preparation water: put 2 parts of star anise, 2 parts of cinnamon, 28 parts of cumin, 1 part of licorice, 1 part of pepper, and 1 part of ginger into the pot by weight. Less than 2 hours, during the boiling process, add water in stages as the water evaporates to obtain 20 parts by weight of material water;

[0038] To remove astringency: Pour wild small walnut kernels into boiling water, boil for 20 minutes to remove astringency; pick up the raw materials, rinse and cool with cold water until the water that flows out of the rinse becomes clear;

[0039] Stir-frying: 100 parts by weight of the wild small walnut kernels after removing astringency, 2 parts o...

Embodiment 2

[0046] A processing method for wild small walnut kernels, comprising the following processing steps:

[0047] Raw material processing: Take the small wild walnuts, put them into boiling water, boil them for 1 min, pick them up, and pour cold water to cool them. After standing overnight for 12 hours, peel off the shells.

[0048] Preparation water: put 12 parts of star anise, 8 parts of cinnamon, 8 parts of cumin, 4 parts of licorice, 4 parts of Chinese prickly ash, and 4 parts of ginger into the pot by weight. After filling the pot with water, boil it for a long time In 2 hours, add water in stages as the water evaporates during the boiling process to obtain 60 parts by weight of feed water;

[0049] To remove astringency: Pour wild small walnut kernels into boiling water, boil for 80 minutes to remove astringency; pick up the raw materials, rinse and cool with cold water until the water that flows out of the rinse becomes clear;

[0050] Stir-frying: 100 parts by weight of ...

Embodiment 3

[0057] A processing method for wild small walnut kernels, comprising the following processing steps:

[0058] Raw material processing: Take the small wild mountain walnuts and boil them in boiling water for 40 minutes, pick them up, and pour cold water to cool them. After standing overnight for 10 hours, shelling is carried out.

[0059] Preparation water: put 10 parts of star anise, 4 parts of cinnamon bark, 3 parts of cumin, 2 parts of licorice, 2 parts of Chinese prickly ash, and 2 parts of ginger into the pot by weight. After filling the pot with water, boil it and cook for a long time In 2 hours, add water in stages as the water evaporates during the boiling process to obtain 30 parts by weight of feed water;

[0060] To remove astringency: Pour wild small walnut kernels into boiling water, boil for 30 minutes to remove astringency; pick up the raw materials, rinse and cool with cold water until the water that flows out of the rinse becomes clear;

[0061] Stir-frying: ...

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a processing method of wild small walnut kernels. The processing method comprises the following steps of preparing material liquid; removing astringent taste; performing stir-frying; pouring 100 parts of the wild small walnut kernels after astringent taste is removed, 2-12 parts of the material liquid, 8-24 parts of sugar and1-5 parts of edible salt to a stir-frying container for stir-frying, and after the surface moisture of the wild small walnut kernels is completely evaporated, taking out the wild small walnut kernelsout from a pot; performing standing so that the wild small walnut kernels are uniformly tasteful; and performing baking: baking the wild small walnut kernels after standing at the temperature of 80-140 DEG C for 20-120min. According to the processing method of the wild small walnut kernels provided by the invention, the astringent taste of the small walnut kernels can be effectively controlled, and under the premise that any food additives are not added, the quality guarantee period can be prolonged. A pushing manner is adopted, so that the products are few in minces, low in depletion and goodin experience for consumers. The produced small walnut kernels are fluffy and crisp, sweet in flavor, and rich in fragrance, the perfect taste of the wild small walnut kernels is exerted, so that thepreparation method has broad market prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for processing wild small walnut kernels. Background technique [0002] Hickory is also called small walnut and small walnut. It grows in mountainous areas with superior climate, fertile soil and lush vegetation. It is mainly distributed in Tianmu mountainous area in northwestern Zhejiang Province. It is a rare and special product. Every year before and after Bailu matures. It is a pure wild fruit, which gathers the aura of heaven and earth, and is a natural green food without any pollution. It is also one of the varieties with the highest taste and nutritional value among many Chinese dried fruits. [0003] Hickory kernels are crunchy and sweet, and have a compelling aroma. They can be squeezed for oil, fried, and can also be used as condiments for making candies and pastries. Hickory nuts contain 7.8-9.6% protein, more than 7 kinds of amino acids necessary for the huma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/20
CPCA23L5/21A23L25/20A23V2002/00A23V2250/21A23V2300/24A23V2300/10
Inventor 舒畅杨新梅
Owner 良品铺子股份有限公司
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