Processing method for ready-to-eat fresh walnuts

Abstract

The invention relates to a processing method for ready-to-eat fresh walnuts and belongs to the technical field of food preservation. The processing method comprises the following specific steps: 1) washing and shelling fresh green walnuts to get fresh walnut kernels; 2) putting the fresh walnut kernels into packaging bags, perfroming vacuum packaging, then treating the packaged walnut kernels for5 to 10 minutes under ultra-high pressure of 100-550MPa to obtain the ready-to-eat fresh walnut kernel products; and 3) storing the processed ready-to-eat fresh walnut kernel products under low temperature of 4-10 DEG C. The processing method is a zero-addition physical treatment method, no additives are needed, the nutrition loss of walnut kernels is small, the walnut kernel products have a longshelf life, bitter inner membranes (skin) of the walnut kernels are easy to peel off, and consumers can choose to directly eat the walnut kernel product or peel off the skin according to personal preference; and the ready-to-eat fresh walnuts are convenient to eat, thus the consumer choices are increased.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a processing method of instant fresh walnuts. Background technique [0002] At present, fresh walnut processing and fresh-keeping processes mainly include fresh-keeping treatments such as color protection, anti-corrosion, and peeling. Among them, color-preserving agents are mostly used for fresh-keeping to protect the color, and chemical preservatives are added to prevent bacteria growth and mildew to achieve anti-corrosion effects. There are chemical substances introduced in this process. Frequent use of chemical reagents will cause the bacteria to develop resistance and the bactericidal effect will be weakened. At the same time, the products generated by the interaction between chemical reagents and substances in microbial cells will have adverse effects on the human body, and the residual chemical reagents in food will also cause food safety problems. A...

AI Technical Summary

Problems solved by technology

[0004] There are many defects in existing peeling methods, such as alkaline blisters, adding peeling agents will introduce new chemical substances, which will have a negative effect on the human body; walnut kernels contain a large amount of unsaturated fatty acids, and thermal bleaching will lead to unsaturated fatty acids in walnut kernels. Oxidation of fatty acids destroys the nutrients of walnuts

Furthermore, although the inner membrane (skin) of walnut kernel has a bitter taste, it has the functions of invigorating qi, promoting blood circulation, and regulating the five internal organs, and not everyone likes to eat it. ) removal, lack of selectivity for consumers

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