A kind of walnut kernel peeling and color protection device and walnut kernel processing method
A technique of removing the inner skin of walnut kernels, which is applied in the directions of pod removal, shelling, and edible seed preservation, etc., which can solve the problems of increasing the difficulty and cost of drying treatment, the deposition of food additives, and the increase of walnut kernel moisture, so as to maintain the natural taste, Freezing temperature controllable, effect of reducing contact
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Embodiment 1
[0068] Such as figure 1 As shown, the walnut inner skin removal and color protection device provided in this embodiment includes the inner skin removal subsystem and the color protection subsystem.
[0069] The peeling subsystem includes: refrigeration unit, freezing unit and high-pressure flushing peeling mechanism;
[0070] The refrigerating unit is used to refrigerate nitrogen to a set temperature (for example -10-20°C);
[0071] Freezing unit comprises the freezing container 90 that is used to hold walnut kernel, and freezing container 90 comprises air inlet and exhaust port; Freezing treatment; the high-pressure washing and peeling mechanism is used to remove the inner skin of walnut kernels after freezing treatment by using high-pressure water.
[0072] Such as figure 1 and 3 As shown, the color protection subsystem includes: cylinder body 10, atomization device 30, first pump body 51, second pump body 52 and first air storage tank 81;
[0073] The first gas storage...
Embodiment 2
[0109] In addition, the present invention also discloses a walnut kernel processing method using the above-mentioned walnut kernel removing inner skin and color protection device to perform inner skin removal and color protection treatment, which includes the following steps:
[0110] S1. Freeze-thaw method to remove the endocarp of walnut kernel
[0111] Freeze fresh walnut kernels at -20°C for 2 hours, take out and thaw, and use high-pressure water to remove the endocarp of walnut kernels;
[0112] S2. Color-protecting treatment to obtain color-protecting walnut kernels;
[0113] S3. Boil the syrup and prepare the sauce
[0114] S4. mix
[0115] Add the color-protecting walnut kernels prepared in step S2 to the sauce prepared in step S3, and stir until each walnut kernel is evenly sauced to obtain sauced walnut kernels;
[0116] S5. Vacuum Freeze Drying
[0117] Put the sauced walnut kernels into a tray and place them in a vacuum freeze-drying box to freeze, freeze to be...
Embodiment 3
[0121] This embodiment is basically the same as Embodiment 2, the difference is:
[0122] 100 parts of uncoated walnut kernels, 100 parts of walnuts, 1.8 parts of xylitol, 0.18 parts of garlic powder, 14 parts of butter, 4.0 parts of cream, 0.46 parts of table salt, 9.5 parts of isomaltooligosaccharide syrup, 0.48 parts of chicken essence, dried 0.80 parts of yeast powder, 14 parts of curry paste, 0.5 parts of curcumin, 0.08 parts of tea polyphenols, and 0.03 parts of vitamin E. Its production process is as follows:
[0123] (1) Walnut peeled off the inner seed coat
[0124] After screening, the unqualified main cultivar Yangbi big bubble walnut kernels in Yunnan, such as broken kernels, broken skins, insects, mildew and rot, etc., are removed, and impurities are removed, so that the shape of the walnut kernels is basically uniform. Freeze at -18°C for 24 hours, remove the endocarp.
[0125] (2) Remove the inner seed coat and protect the color of walnut kernel
[0126] Use...
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