Green walnut preservation method

Abstract

The invention discloses a fresh-keeping method for green-skinned walnuts, which comprises the steps of disinfecting and sterilizing freshly picked green-skinned walnuts before putting them into a cold storage; Set it to -8°C~-3°C and keep it for 5~8 hours for pre-freezing; after pre-freezing, raise the temperature of the cold storage to -1°C~5°C for refrigeration; Adjust the freshness and keep the oxygen concentration at 5% or below; 1 to 2 months before the sale, first remove the green skin from the green walnuts, and then carry out disinfection and sterilization, and put the peeled clean fruit into a microporous bag; The microporous bags are put into the cold storage again to keep fresh, and stored until they are sold out of the warehouse. The beneficial effect of the present invention is that the method prolongs the storage period of the walnuts with green skins to 180-200 days, and when the preserved walnuts with green skins are eaten, the bitter and astringent coating on the surface of the walnut kernels can be easily torn off, and the walnut kernels taste sweeter.

Description

technical field [0001] The invention relates to the fresh-keeping field of green-skinned walnuts, in particular to a fresh-keeping method for green-skinned walnuts. Background technique [0002] Walnuts are rich in nutritional value. 86% of the fat it contains is unsaturated fatty acids. Walnuts are rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1. They also contain fiber, phosphorus, niacin, iron, vitamin B2 and pantothenic acid. In every 50 grams of walnuts, water accounts for 3.6%, and it also contains 7.2 grams of protein, 31 grams of fat and 9.2 grams of carbohydrates. [0003] Dried walnuts are made from freshly picked walnuts with green skins and then dried. The advantage is that they can be stored for a long time. However, with the increasing consumer demand of consumers, more and more people like to eat green walnuts. Compared with dried walnuts, green walnuts have more moisture and a more crisp and tender taste. Bitter tasting coating. ...

AI Technical Summary

Problems solved by technology

However, in practical applications, it is very difficult for large-scale cold storage to control the temperature deviation within ±0.5°C because of the wide area such as more than 100 square meters. A cold storage with good performance can be controlled within 1~2°C; in addition, in actual operation, Using sealed PE bags to package green walnuts has the same disadvantages as the method of sealing with the publication number CN104286168A. The ethylene and other gases accumulated by the slow respiration of the fruit stay in the airtight packaging bags for a long time, which will affect the shelf life on the contrary, so that there is a bottleneck in sealed storage. less effective than a ventilated hypoxic environment

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