Method for making walnut kernels with different tastes

A walnut kernel and taste technology, which is applied in the field of making walnut kernels with different flavors, can solve the problems of oily walnut kernels that are too oily and easy to be greasy, and there are few types of walnut kernels, and achieve the effects of easy carrying and eating, long aftertaste, and rich nutrition

Inactive Publication Date: 2021-07-02
杨克贤
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Therefore, the present invention provides a method for making walnut kernels with different tastes, so as to solve the problems of bitterness brought by the inner skin of walnut kernels, walnut kernels are too oily and easy to be greasy, and there are few types of walnut kernels.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment is the preparation method of creamy walnut kernel

[0028] The creamy walnut kernel comprises the following raw materials in mass fraction: 10-50% of peeled walnut kernel, 20-60% of granulated sugar, 5-15% of butter and 10-30% of water.

[0029] Step 1: after the fresh walnuts are dried in the sun, plump and well-proportioned dried walnuts are selected, then manually shelled and graded, and then baked at 100°C for 30 minutes. After roasting at low temperature without soaking in any chemical additives, a high-power air pump is used to blow off the inner skin of the walnut kernels, and this purely physical processing method is used to produce 400g of organic, pollution-free peeled walnut kernels.

[0030] Step 2: Put 200g of water and 300g of white sugar into the container for frying. After steaming half of the water, put in 100g of butter, stir fry evenly, add the peeled walnut kernels in step 1, and continue to stir fry repeatedly at 60°C until the surfa...

Embodiment 2

[0032] This embodiment is the preparation method of spicy walnut kernel

[0033] The spicy walnut kernel comprises the following raw materials in mass fraction: 10-50% of peeled walnut kernel, 20-60% of granulated sugar, 1.5-4% of spicy flavor seasoning, and 10-30% of water.

[0034] Step 1: After the fresh walnuts are dried in the sun, plump and well-proportioned dried walnuts are selected, then manually shelled and graded, and then baked at 150°C for 20 minutes. After low-temperature baking, without soaking any chemical additives, a high-power air pump is used to blow off the inner skin of the walnut kernels. This purely physical processing method is used to produce 500g of organic, pollution-free peeled walnut kernels.

[0035] Step 2: Put 200g of water and 480g of white sugar in the container for frying. After half of the water is evaporated, add 20g of spicy seasoning, stir fry evenly, add peeled walnut kernels in step 1, and continue to fry at 60°C repeatedly until the w...

Embodiment 3

[0037] This embodiment is the preparation method of chocolate-flavored walnut kernels

[0038] The chocolate-flavored walnut kernels comprise the following raw materials in mass fractions: 10-50 percent of peeled walnut kernels, 20-60 percent of granulated sugar, 5-15 percent of dark chocolate and 10-30 percent of water.

[0039] Step 1: After the fresh walnuts are dried in the sun, plump and well-proportioned dried walnuts are selected, then manually shelled and graded, and then baked at 180°C for 15 minutes. After roasting at low temperature without soaking in any chemical additives, a high-power air pump is used to blow off the inner skin of the walnut kernels, and this purely physical processing method is used to produce 400g of organic, pollution-free peeled walnut kernels.

[0040] Step 2: Put 200g of water and 300g of white sugar into the container for frying. After steaming half of the water, put in 100g of dark chocolate, stir fry evenly, add the peeled walnut kernels...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for making walnut kernels with different tastes. The method comprises the following steps: performing physical endothelium removal baking; drying fresh walnuts in the sun, selecting full and uniform dry walnuts, performing manual shelling, performing grading and performing baking at low temperature; adopting a high-power air pump to blow off inner skins of the walnut kernels; stir-frying the walnut kernels with different tastes; putting water and white granulated sugar into a container, performing stir-frying, adding cream or chocolate or spicy seasoning after half of water is evaporated, performing uniform stir-frying, adding the peeled walnut kernels in the step 1, continuously and repeatedly performing turning and stir-frying at low temperature until the surfaces of the walnut kernels are covered with the cream or chocolate or spicy seasoning, performing baking at low temperature, and obtaining the cream or chocolate or spicy seasoning flavored walnut kernels. The walnut kernels prepared by the preparation method disclosed by the invention are fragrant and crisp in taste, long in aftertaste, fragrant and sweet in mouth, rich in nutrition, healthy and pollution-free; and the walnut kernels prepared by the method can be directly eaten, do not need any post-processing treatment, and are convenient to carry and eat.

Description

technical field [0001] The invention relates to the field of food production, in particular to a method for producing walnut kernels with different tastes. Background technique [0002] Walnut, also known as walnut and Qiang peach, is a plant of the Juglandaceae family. Together with almonds, cashew nuts and hazelnuts, it is also known as the world-renowned "four major dried fruits". Walnuts are rich in nutrients, containing 15-20 grams of protein per hectogram, more fat, 10 grams of carbohydrates, and contain calcium, phosphorus, iron and other trace elements and minerals necessary for human body, as well as carotene, nuclear Flavin and other multivitamins. Beneficial to the human body. It is one of the nut foods loved by the common people. The shell of the walnut body is hard and needs to be broken open for consumption. [0003] Walnuts are rich in nutritional value and have the reputation of "longevity fruit", "longevity fruit" and "health treasure". 86% of the fat ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/00
CPCA23L25/20A23L5/00A23V2002/00A23V2300/24
Inventor 杨克贤
Owner 杨克贤
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap