Processing method of spiced walnuts

Abstract

The invention discloses a processing method of spiced walnuts. The processing method comprises the following steps of performing screening for classification, performing rinsing, and performing soaking until the walnuts are slotted but not broken; putting the slotted walnuts in seasoning juice, performing blending and cooking together for 10-30min, then pouring the walnuts and the seasoning juicein another tank, performing impregnation for 3-6h, fishing out the impregnated walnuts, and performing draining to remove the seasoning juice, wherein the mass ratio of the walnuts to the seasoning juice is 1 to (3-8), and the seasoning juice comprises the following raw materials in parts by weight: 5-20 parts of salt, 5-20 parts of white sugar, 1-10 parts of monosodium glutamate, 2-30 parts of star anises, 1-15 parts of Chinese prickly ash, 1-15 parts of fennel fruits, 0.5-8 parts of dried orange peel, 0.5-10 parts of radix angelicae dahuricae, 0.1-5 parts of Chinese cinnamon, 0.1-8 parts offructus momordicae, 0.1-8 parts of cloves, 0.1-8 parts of nutmeg, 0.1-8 parts of dried ginger, 0.1-8 parts of cumin seeds and 80-120 parts of water; and stir-frying the seasoned walnuts, performing baking, performing cooling, performing packaging, and performing sterilization to obtain the spiced walnuts. The spiced walnuts made by the processing method disclosed by the invention are free from heat toxins, are good in taste, rich in nutrition, and capable of nourishing bodies and preserving health, and people do not suffer from excessive internal heat after eating the spiced walnuts; and the processing method is reasonable and practical, simple to operate, good in effects and beneficial to extensive popularization.

Description

technical field [0001] The invention relates to the technical field of roasted seeds and nuts food processing, in particular to a processing method of spiced walnuts. Background technique [0002] Walnuts are a highly nutritious healthy food. Walnuts have the effects of nourishing the brain, nourishing qi and blood, moistening dryness and resolving phlegm, warming the lungs and intestines. Walnut kernels contain a variety of minerals such as phosphorus, potassium, magnesium, calcium, iron, selenium, etc. Especially walnut kernels have a high oil content, of which more than 90% are unsaturated fatty acids. Unsaturated fatty acids are essential fatty acids that cannot be synthesized by the human body—linolenic acid and linoleic acid, which can soften blood vessels and have a positive effect on the formation of arteriosclerosis and thrombus. As a high-grade nut, walnut has great development value, but in the process of processing, people use the method of artificial opening o...

AI Technical Summary

Problems solved by technology

As a high-grade nut, walnut has great development value, but in the process of processing, people use the method of artificial opening or completely frying the opening, which will lead to the loss of the original flavor of the walnut product or the disadvantages of being difficult to peel by hand; and After processing, walnuts generally have astringent taste, and the taste is not uniform