Pickled pepper and daylily salted walnut kernels

Abstract

The invention discloses pickled pepper and daylily salted walnut kernels. The pickled pepper and daylily salted walnut kernels are prepared from the following raw materials in parts by weight: 40-60 parts of walnut kernels, 8-10 parts of sugarcane juice, 3-4 parts of pickled peppers, 14-17 parts of purple sweet potato pulp, 8-13 parts of hazelnut kernels, 3-4 parts of daylily, 2-3 parts of pericarpium citri reticulatae viride, 2.3-3.6 parts of buckwheat leaves, 1.2-1.7 parts of linden leaves, an appropriate amount of an emulsifier, an appropriate amount of zein and an appropriate amount of a sodium carbonate aqueous solution of 3-4%. Alcohol soluble protein is used to perform coating on the walnut kernels, so that water and oxygen from outside are isolated, the oxidative rancidity of the walnut kernels is inhibited, and the shelf life of the walnut kernels is prolonged; and Chinese herbal medicinal ingredients such as the pericarpium citri reticulatae viride and the buckwheat leaves endow the walnut kernels with health-care functions of soothing the liver and eliminating stagnation, and moistening the intestines and tranquilizing the nerves.

Description

technical field [0001] The invention relates to a health-care walnut series snack food, in particular to a pickled pepper day lily salted walnut kernel and a preparation method thereof. Background technique [0002] Walnuts are very rich in nutrients and delicious. They have the effects of nourishing the kidneys and Qi, nourishing the heart and brain, and are a therapeutic agent for neurasthenia. The added value of general walnut kernel products is not high, and there are not many varieties of products; the processing method of walnut kernels on the market uses a large amount of condiments to remove the astringency, and most of them are fried, and the sugar content is high. This kind of disease does not conform to the concept of modern people's healthy diet. [0003] The skin of the walnut kernel contains more tannins and pigments, which will make the processed products have a bitter taste and poor color. Tannin will not only affect the taste and color of walnut oil, but a...

AI Technical Summary

Problems solved by technology

However, oil is easily oxidized and decomposed by factors such as light, heat, oxygen, moisture, enzymes, and microorganisms. Therefore, walnut kernels are easily rancid during postharvest storage