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Processing technology for walnut pickled instant foods

A processing technology and technology of walnut processing, which is applied in the field of walnut processing and instant food processing technology, to achieve the effects of low production cost, easy operation, and good market prospects

Inactive Publication Date: 2019-05-14
朱康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing walnut products still cannot meet consumers' demand for ginkgo, a healthy food. Ginkgo has good medical value and health care function. It is a medicinal and edible resource that is suitable for people to eat. It is delicious and delicious. The choice of people with different taste needs, making this food that is beneficial to people's health better benefit more people, is the problem that the food processing industry is facing at present. It is the main purpose of the present invention to develop a kind of walnut grain system instant food where the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Choose mature and fresh walnut kernels, peel off the shell, pick walnut kernels that are free from mildew, insects, and uniform in size, and immerse them in hot water at 80°C, soak for 30 minutes while stirring, and then scoop them into clean water In the pool, gently rub and rinse to remove the inner testa, rinse with clean water, remove, and drain the water;

[0027] (2) Immediately immerse the walnut kernels that have removed the inner testa and drained the water in calcium chloride (CaCl) containing 0.55% by weight. 2 ), 2.5% salt, 0.1% ascorbic acid, 0.25% citric acid and 1.2% licorice aqueous solution, at 10-15°C, after soaking for 1 week, put it into a clear water pool, and change the water every 4 hours 1 time, soak for 24 hours, after color protection, hardening and debittering treatment, remove and drain;

[0028] (3) Take 100g distiller's grains for brewing red wine, add 1500g pure water, soak at room temperature for 1 hour, heat at 55°C for 4 hours to g...

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PUM

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Abstract

The invention particularly discloses a processing technology for walnut pickled instant foods. The technology includes the steps of raw material processing, color protecting, hardening, debittering, preparation of flavor steeping liquor, steeping, draining, drying and gel coat forming. By the adoption of the processing technology, the walnut pickled preserved fruit instant foods with the water content being 24-28% are prepared, and walnut pickled crisp fruit instant foods with the water content being 4-6% are made. Inherent qualities and nutritional components of gingkoes are kept to the maximum degree, meanwhile, seasoning substances with a special flavor are added to form a product unique flavor, and the walnut pickled instant foods are suitable for carrying and eating when people stay at home, travel and conduct field operation.

Description

technical field [0001] The invention belongs to the field of leisure food processing, and in particular relates to a processing technology of instant food made from walnut grains. Background technique [0002] Existing walnut products still cannot meet consumers' demand for ginkgo, a healthy food. Ginkgo has good medical value and health care function. It is a medicinal and edible resource that is suitable for people to eat. It is delicious and delicious. The choice of people with different taste needs, making this food that is beneficial to people's health better benefit more people, is the problem that the food processing industry is facing at present. It is the main purpose of the present invention to develop a kind of walnut grain system instant food where. Contents of the invention [0003] The object of the present invention is to provide a kind of ginkgo that can not only maintain the inherent shape, taste and nutritional components of ginkgo, but also add special ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L27/00A23L33/00
Inventor 朱康
Owner 朱康
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