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Preparation method of frozen green and fresh walnuts

A technology for fresh walnuts and walnuts, which is applied in the field of preparation of frozen green fresh walnuts, can solve the problems of inability to meet the needs of the cross-season supply market, and the fresh-keeping period of green walnuts is short, and achieves the effects of avoiding protein denaturation, having a crisp taste and delicious taste.

Inactive Publication Date: 2018-12-07
库尔班古丽库木拉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fresh walnut kernels are favored by consumers due to their crisp chewing taste, but green walnuts have a short shelf life and cannot meet the needs of the cross-seasonal supply market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The method for preparing frozen green fresh walnuts of this embodiment includes the following steps:

[0045] (1) Pick the green-skin walnuts at the late stage of maturity, the moisture content of the walnut kernel is 18%-24%, remove the immature and bad fruits, remove the green skin, wash with water, select the special-grade green walnuts, the cross diameter of the special-grade green walnuts ≥ 30mm;

[0046] (2) Crack the shell of the fresh walnut and set aside;

[0047] (3) Put the cracked green walnuts into the water at 0℃ for the first time soaking for 6 hours. The quality of the soaking water is 5 times the quality of the green walnuts. Centrifuge and spin dry. Change the water at 0℃ for the second soak 4 Hours, the quality of the second soaking water is twice the quality of fresh walnuts;

[0048] (4) Then it is sent to the workshop at 0℃ for vacuum packaging, the packaging is 15kg / bag, and the packaging is 30-45mi s, PET-PE composite vacuum bag vacuum packaging, and st...

Embodiment 2

[0052] The method for preparing frozen green fresh walnuts of this embodiment includes the following steps:

[0053] (1) Pick the green-skinned walnuts at the late stage of maturity, the moisture content of the walnut kernel is 21%, remove the immature and bad fruits, remove the green skin, wash with water, and select the super green walnuts, the cross diameter of the super green walnuts is ≥30mm;

[0054] (2) Crack the shell of the fresh walnut and set aside;

[0055] (3) Put the cracked green walnuts into the water at 2.5℃ for the first time soaking for 7 hours. The quality of the soaking water is 7.5 times the quality of the green walnuts. Centrifuge and spin dry. Change the water at 2.5℃ for the second soaking 5 Hours, the quality of the second soaking water is 3.5 times the quality of fresh walnuts;

[0056] (4) Then send it to the 2.5℃ workshop for vacuum packaging, the packaging is 20kg / bag, and the packaging adopts 30-45mi s, PET-PE composite vacuum bag vacuum packaging, and p...

Embodiment 3

[0060] The method for preparing frozen green fresh walnuts of this embodiment includes the following steps:

[0061] (1) Picking the green-skinned walnuts in the late stage of maturity, the water content of the walnut kernel is 24%, removing immature and bad fruits, removing the green skin, washing, and selecting the super green walnuts, the cross diameter of the super green walnuts is ≥30mm;

[0062] (2) Crack the shell of the fresh walnut and set aside;

[0063] (3) Put the cracked green walnuts into water at 5℃ for the first time soaking for 8 hours. The quality of the soaking water is 10 times the quality of green walnuts. Centrifuge and spin dry. Change to 5℃ water for the second soak 6 Hours, the quality of the second soaking water is 5 times the quality of fresh walnuts;

[0064] (4) Then it is sent to the workshop at 5℃ for vacuum packaging, the packaging is 25kg / bag, and the packaging is 30-45mi s, PET-PE composite vacuum bag vacuum packaging, and stored in the -18℃ cold stor...

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Abstract

The invention discloses a preparation method of frozen green and fresh walnuts. The frozen green and fresh walnuts adopt sufficiently ripe and full walnuts in the late ripe period, and the walnuts contain sufficient nutrients and have the flavor of walnuts; the collected green husk walnuts are cleaned with water after green husks are removed, ethephon, bleaching powder and the like are not added,and residue pollution of chemical agents is avoided; and fresh walnut kernels are not subjected to coat removing treatment and are directly soaked twice by water at 0-5 DEG C, so that tannin in walnutkernel coats is dissolved out, bitter and astringent tastes of the walnuts are reduced, and nutrient ingredients of the walnut kernel coats are reserved. High energy electron beam irradiation cold sterilization is adopted for sterilization, protein denaturation caused by high temperature sterilization is avoided, and the refreshing and crisp tastes of the fresh walnuts are kept. The green and fresh walnut commodities keep the flavor of green and fresh walnuts, taste crisp, refreshing and delicious, have the special flavor and taste of the green fresh walnuts and can be refrigerated and sold for a long term by a complete cold chain.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a preparation method of frozen green fresh walnuts. Background technique [0002] The development of large-scale walnut planting in Xinjiang will inevitably face the problem of a large number of walnuts in the market. In China, many consumers have realized that walnuts have considerable health and therapeutic effects, and walnut sales are on the rise. In the domestic market, fresh walnuts are a new demand, and sales are on the rise. Xinjiang's pure ecological geographical indication products, fresh walnuts, enter the inland market, which will greatly stimulate the rapid development of Xinjiang's walnut deep processing industry. [0003] Walnut is one of the four famous dried fruits in the world. The Song Dynasty "Kaibao Materia Medica" said: "Walnuts are fat and healthy, moisturizing, and black beard and hair." There is also a saying among the people of our country ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B9/00A23B9/06A23L5/20A23B9/10
CPCA23B9/00A23B9/06A23B9/10A23V2002/00A23L5/27A23V2200/14A23V2200/16A23V2250/154A23V2300/20
Inventor 孙学兵库尔班古丽·库木拉万兵
Owner 库尔班古丽库木拉
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