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Preparation method of coated nut meat

A production method and technology for nut kernels, which are applied to food ingredients as odor modifiers, food preservation, confectionery, etc., can solve the problems of unsightly appearance, single taste, powder or grain loss of coated nut kernels, etc. The growth of microorganisms, the effect of increasing beauty and rich flavor

Inactive Publication Date: 2021-03-30
CHACHA FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the problem that existing products have a single taste and the preparation of dried fruit-coated nut kernels is easy to drop, the invention provides a method for making coated nut kernels. Coated nut kernels have the characteristics of rich taste and exquisite appearance, which can not only solve the problem of single taste and unsightly appearance of existing products, but also alleviate the problem of powder or grain loss of coated nut kernels

Method used

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  • Preparation method of coated nut meat

Examples

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Effect test

Embodiment 1

[0034] A kind of preparation method of coated nut kernel of the present embodiment, such as figure 1 As shown, according to the weight ratio of the coated nuts, the formula is: 1000-1500g of nuts, 10-20g of white sugar, 20-40g of malt syrup, 15-30g of water, 40-80g of seasoning powder and 20-40g of dried fruit , the preparation steps of coated nut kernels are as follows:

[0035] Step 1, making dried fruit granules: mix the dried fruit with white sugar, use a grinder to crush, sieve, and set aside;

[0036] Step 2, prepare the coating solution: mix and dissolve white sugar, malt syrup and water, and then cook on low heat to 115-140°C;

[0037] Step 3, coating the nuts: evenly wrap the prepared coating solution on the surface of the nuts, and then evenly coat the dried fruit and seasoning powder on the surface of the nuts;

[0038] Step 4, roasting: roasting and drying the nut kernels coated with the coating solution to obtain the coated nut kernels.

[0039] In step 1, the ...

Embodiment 2

[0045] A kind of preparation method of coated nut kernel of this embodiment, basic structure is the same as embodiment 1, difference and improvement are: this embodiment provides a kind of specific preparation method of dried cranberry coated almond kernel, The preparation steps are as follows:

[0046] Step 1, prepare dried cranberry crumbs: weigh 1kg of white sugar and mix with 100g of dried cranberries, use a pulverizer to crush for 30s, then pass the mixture through a 10-mesh sieve, take the under-sieve and pass it through a 30-mesh sieve, and take Sieve, set aside.

[0047] Step 2: Prepare the coating solution: weigh 200g of white sugar, 250g of water, and 550g of maltose syrup, dissolve and mix evenly, then use 120w to cook, stirring continuously, until the center temperature of the coating solution reaches 120°C, stop heating.

[0048] Step 3, wrapping almonds: Take 1kg almonds and 40g coating liquid, mix and stir evenly, then pour into the wrapping machine, start the ...

Embodiment 3

[0052] A method for making coated nut kernels in this embodiment, the basic structure is the same as that in Example 1, the difference and improvement are: this embodiment provides a specific method for making raisin-coated walnut kernels, and the preparation steps are as follows:

[0053] Step 1: Prepare crushed raisins: Weigh 1 kg of white sugar and mix them with 150 g of raisins, use a pulverizer to crush for 20 seconds, then pass the mixture through a 10-mesh sieve, take the under-sieve and then pass through a 30-mesh sieve, and take the over-sieve for later use.

[0054] Step 2, preparing the coating solution: weigh 250g of white sugar, 300g of water, and 450g of maltose syrup, dissolve and mix well. Then use 300w to cook, stirring continuously during the process, until the center temperature of the coating solution reaches 130°C, stop heating.

[0055] Step 3, walnut kernel coating: After the coating solution is prepared, mix 60g of the coating solution with 1kg of walnu...

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Abstract

The invention discloses a preparation method of coated nut meat, and belongs to the field of food processing. The preparation method comprises the steps: mixing dried fruits with white granulated sugar, crushing by using a crusher, and sieving for later use; mixing and dissolving white granulated sugar, malt syrup and water, and then boiling the mixture to 115-140 DEG C with soft fire; then uniformly coating the surface of the nut meat with the prepared coating liquid, and then uniformly coating the surface of the nut meat with the dried fruit particles and seasoning powder; and finally, drying the nut meat wrapped with the coating liquid to obtain the coated nut meat. Compared with the prior art, the dried fruit granules are uniformly embellished on the surface of the nut meat, so that the appearance of the nut meat can be improved, the appearance of the nut meat is exquisite, the dried fruit granules are endowed with the flavor of the nut meat, the flavor of the nut meat is richer, and in addition, the problems of granule falling and powder falling of the existing coated nut can be relieved; and secondly, a double-stage temperature baking process is adopted, so that the product is crisp in taste and pleasant in fragrance.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing coated nut kernels. Background technique [0002] Nuts are a category of closed fruits, with hard skins and one or more seeds inside, such as chestnuts, almonds, walnuts, hazelnuts, etc. These fruits are the essence of plants, generally rich in nutrition, high in protein, oil, minerals, and vitamins, and have excellent effects on human growth and development, strengthening physical fitness, and preventing diseases. Eating nuts more than twice a week can reduce the risk of heart disease. [0003] At present, there are mainly two processing techniques for various flavored nut kernels on the market. One is the deep-fried process, such as amber walnut kernels, crispy cashew nuts, etc. The other is the coating process, that is, a layer of puffed starch layer is formed on the surface of the nut kernel, or a layer of light seasoning powder layer is formed. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/34A23G3/42A23G3/54A23L3/16
CPCA23G3/34A23G3/42A23G3/48A23G3/54A23L3/165A23V2002/00A23V2200/15A23V2250/616
Inventor 刘箕箕沈旭
Owner CHACHA FOOD CO LTD
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