Method and device for preparing instant iced fresh walnut kernels

Abstract

The invention discloses a method and a device for preparing instant iced fresh walnut kernels. The preparation method comprises the following steps: S1, pre-soaking treatment: soaking dry walnut kernels in warm water; s2, washing the soaked walnut kernels by spraying water, and performing pure physical peeling; s3, feeding the peeled walnut kernels into a soaking pool in a soaking machine through a material distributor, and performing rehydration soaking in ice water; s4, after rehydration soaking is finished, ice water in the soaking pool is discharged, and a steam sterilization device in the soaking pool is turned on for steam sterilization; s5, after steam sterilization is finished, the walnut kernels are conveyed into a spraying device of the soaking machine through a conveying belt in the soaking pool to be peeled again through spraying. The processing process of the instant iced fresh walnut kernels is free of chemical addition, low in cost and environmentally friendly, accumulation damage of the walnut kernels is reduced, moisture and taste of the iced fresh walnut kernels are reduced, and the shelf life of the iced fresh walnut kernels can be remarkably prolonged.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a method and a device for preparing instant chilled walnut kernels. Background Art

[0002] Walnut kernels are usually circulated in the market as an agricultural product. Compared with the greasiness of dry walnut kernels, fresh walnut kernels are widely popular among consumers because of their pleasant aroma, rich moisture, and tender taste. However, due to their short marketing cycle and easy deterioration and corruption, they are difficult to store, which greatly limits their large-scale production and application promotion. In order to extend the supply cycle of fresh walnut kernels in the market and maintain the freshness and taste of fresh walnut kernels, the technology of preparing chilled walnut kernels came into being.

[0003] In the process of making chilled walnut kernels in industrial production, dry walnut kernels are usually used as raw materials, and the dry kernels are washed, peeled, soaked, rehydrated, sterilized and other processing steps are carried out through relevant equipment to reproduce the fresh and crisp taste of fresh walnut kernels and reduce the greasy feeling. However, the following problems still exist in the processing of chilled walnut kernels: chemical substances are used for peeling in the processing of chilled walnut kernels, which is not green and environmentally friendly. The rehydration and sterilization processing links for preparing chilled walnut kernels are not coherent, the processing time is extended, the walnut kernels are piled up and damaged, and the walnut kernels are exposed to the air for a long time, which easily increases the risk of oxidation and microbial contamination of the walnut kernels. Chilled walnut kernels cannot retain the original taste, lack of moisture and nutrients, and there are problems of incomplete sterilization and peeling. Summary of the invention

[0004] Aiming at the problems that the existing chilled walnut kernel preparation process is not green and environmentally friendly, the walnut kernels are piled up and damaged, and there is microbial contamination, the chilled walnut kernels have a poor taste, cannot retain their original taste and nutrients, and there are problems such as incomplete sterilization and peeling. The present invention proposes a method and device for preparing ready-to-eat chilled walnut kernels. No chemical additives are added during the processing, the cost is low and environmentally friendly, the accumulation and damage of the walnut kernels are reduced, the moisture and taste of the chilled walnut kernels are restored, and the oxidation browning of the chilled walnut kernels can be significantly inhibited, thereby extending the shelf life of the chilled walnut kernels.

[0005] Specifically, the present invention provides the following technical solutions:

[0006] In a first aspect, the present invention provides a method for preparing ready-to-eat chilled walnut kernels, characterized in that the method comprises the following steps:

[0007] S1, pre-soaking treatment, soaking the dried walnut kernels in warm water;

[0008] S2, pure physical peeling of the soaked walnut kernels by water spraying;

[0009] S3, the peeled walnut kernels are sent to the soaking tank in the soaking machine through a feeder and soaked in ice water for rehydration;

[0010] S4, after the rehydration immersion is completed, the ice water in the immersion pool is released, and the steam sterilization device in the immersion pool is turned on to perform steam sterilization;

[0011] S5, after the steam sterilization is completed, the walnut kernels are sent to the spray device of the soaking machine through the conveyor belt in the soaking tank for re-peeling by spraying.

[0012] Preferably, the method for preparing instant chilled walnut kernels is characterized in that in step S1, the soaking temperature is 40-70°C;

[0013] and / or, the soaking time is 20 min to 60 min;

[0014] Preferably, the soaking is carried out using purified water;

[0015] And / or, the solid-liquid ratio (g / L) of dry walnut kernels to pure water is 1:(3-7).

[0016] Preferably, the method for preparing ready-to-eat chilled walnut kernels is characterized in that, in step S2, physical peeling is performed by high-pressure water spraying;

[0017] and / or, water flow pressure 0.4-0.5 MPa;

[0018] And / or, the flushing time is 15 minutes to 30 minutes.

[0019] Preferably, the method for preparing instant chilled walnut kernels is characterized in that, in step S3, purified water is used for rehydration soaking;

[0020] Preferably, the temperature of the purified water is 0-5°C;

[0021] and / or, the solid-liquid ratio (g / L) of walnut kernel to purified water is 1:(3-7);

[0022] And / or, the rehydration soaking time is 30min-120min.

[0023] Preferably, the method for preparing ready-to-eat chilled walnut kernels is characterized in that, in step S3, a plurality of soaking machines are used in parallel;

[0024] Preferably, the selected soaking machine is fed with materials through a feed distributor;

[0025] Further preferably, the amount of a single feed is controlled by the opening and closing degree of a movable door in the feed distributor;

[0026] And / or, the opening and closing degree of the movable door is controlled by a cylinder connected to the movable door.

[0027] Preferably, the method for preparing instant chilled walnut kernels is characterized in that, in step S3, after the peeled walnut kernels are sent into the soaking tank, the rotating device in the soaking machine is turned on, and the rotating device drives the water flow to make the walnut kernels evenly spread on the bottom of the soaking tank;

[0028] Preferably, the direction in which the rotating device rotates is consistent with the direction in which the walnut kernels move.

[0029] Preferably, the method for preparing ready-to-eat chilled walnut kernels is characterized in that, in step S4, the retractable steam pipe in the steam sterilization device can be retracted and retracted according to the amount of peeled walnut kernels to ensure the sterilization effect.

[0030] Preferably, the method for preparing ready-to-eat chilled walnut kernels is characterized in that in step S4, the steam sterilization pressure is 0.1MPa-0.25MPa;

[0031] and / or, steam sterilization time is 2-10 min;

[0032] And / or, the steam sterilization temperature is 121-126°C.

[0033] Preferably, the method for preparing ready-to-eat chilled walnut kernels is characterized in that, after step S5, it also includes removing surface moisture from the peeled walnut kernels and vacuum packaging them;

[0034] Preferably, the surface moisture is removed by hot air drying.

[0035] In a second aspect, the present invention provides a device for preparing instant chilled walnut kernels, characterized in that the device comprises a distributor 1 and a soaker 2 located at the lower part of the distributor 1 and perpendicular to the distributor 1, wherein the distributor 1 is connected to the soaker 2 through a bracket, and the bracket is divided into a main bracket and a secondary bracket, the main bracket is connected to the ground, and the secondary bracket connects the distributor 1 and the soaker 2;

[0036] The soaking machine 2 includes a soaking tank, a rotating device 3, a steam sterilizing device 4 and a spraying device 5. The rotating device 3 is located at the upper part of the soaking tank and is connected to the soaking tank through a rotating shaft 301. The steam sterilizing device 4 is located in the soaking tank. The spraying device 5 is located at one end of the soaking tank. The soaking tank is supported by a secondary crossbeam 203 and a main longitudinal beam 204. The bottom of the soaking tank has a conveyor belt 202 and a drain 201.

[0037] The distributor 1 is located between the rotating device 3 and the spraying device 5 , and the discharge port of the distributor 1 is close to the rotating device 3 .

[0038] Preferably, the device for preparing instant chilled walnut kernels is characterized in that the distributor 1 comprises an isolation plate 101, a feeding belt 102, a side wall plate 103, a feed chute baffle 104, a feed chute 105, a movable door 106, a cylinder 107 and a first drive motor 108;

[0039] The isolation plate 101 is located at both ends of the feeder 1, the feeding belt 102 is located at the lower part of the feeder 1, and the side wall plate 103 is located on both sides of the feeder 1. The side wall plate 103 is provided with a feed chute 105, and feed chute baffles 104 are provided on both sides of the feed chute 105. The part where the feed chute 105 is connected to the side wall plate 103 is provided with a movable door 106. One end of the cylinder 107 is connected to the middle part of the movable door 106, and the other end of the cylinder 107 is connected to the inner wall of the other side wall plate 103. The outer wall of the side wall plate 103 is connected to the first driving motor 108.

[0040] Preferably, the device for preparing ready-to-eat chilled walnut kernels is characterized in that the distributor 1 is connected to a plurality of soaking machines 2 connected in parallel.

[0041] Preferably, the device for preparing instant chilled walnut kernels is characterized in that the steam sterilization device 4 comprises a steam inlet pipe 401, a main steam inlet pipe 402, a horizontal branch pipe 403, a vertical branch pipe 404, a retractable steam pipe 405 and a steam nozzle 406;

[0042] The lower part of the steam inlet pipe 401 is located in the middle of the interlayer of the soaking pool, perpendicular to the bottom of the soaking pool, the upper part of the steam inlet pipe 401 is connected to one end of the main steam inlet pipe 402, the main steam inlet pipe 402 is located above the soaking pool, the main steam inlet pipe 402 is connected to one end of the horizontal branch pipe 403, the horizontal branch pipe 403 is parallel to the bottom of the soaking pool, the other end of the horizontal branch pipe 403 is connected to the vertical branch pipe 404, the vertical branch pipe 404 is perpendicular to the bottom of the soaking pool, the other end of the vertical branch pipe 404 is connected to one end of the retractable steam pipe 405, the retractable steam pipe 405 is perpendicular to the bottom of the soaking pool, and the other end of the retractable steam pipe 405 is connected to the steam nozzle 406.

[0043] Preferably, the device for preparing ready-to-eat chilled walnut kernels is characterized in that the steam sterilization device 4 has a plurality of horizontal branch pipes 403 , vertical branch pipes 404 , retractable steam pipes 405 and steam nozzles 406 .

[0044] Preferably, the device for preparing ready-to-eat chilled walnut kernels is characterized in that the steam sterilization device 4 has 8 horizontal branch pipes 403, a vertical branch pipe 404, a retractable steam pipe 405 and a steam nozzle 406.

[0045] Preferably, the device for preparing ready-to-eat chilled walnut kernels is characterized in that a second drive motor 205 is provided on one side of the outer wall of the soaking tank to provide power for the conveyor belt 202. Preferably, the device for preparing ready-to-eat chilled walnut kernels is characterized in that in the rotating device 3, the rotating shaft 301 is fixed to the soaking tank by bearing glands 302 and rotating nuts 303 passing through the bearing glands 302 on both sides of the rotating shaft 301, the rotating shaft 301 is provided with rotating blades 304, and a third drive motor 305 is provided at one end of the rotating shaft 301.

[0046] Preferably, the device for preparing ready-to-eat chilled walnut kernels is characterized in that in the rotating device 3, the rotating blades 304 are three, and the rotating shaft 301 can realize forward and reverse rotation.

[0047] Preferably, the device for preparing ready-to-eat chilled walnut kernels is characterized in that the spray device 5 includes a spray device base 505, a spray pipe main axis 501 located on the spray device base 505, a spray pipe 502 perpendicular to the spray pipe main axis 501, and a plurality of cleaning nozzles 503 located on one side of the spray pipe 502, and the lower end of the cleaning nozzle 503 has a water outlet 504.

[0048] In a third aspect, the present invention provides a method for preparing ready-to-eat chilled walnut kernels using the device for preparing ready-to-eat chilled walnut kernels, characterized in that the method comprises the following steps:

[0049] S1, pre-soaking treatment, soaking the dried walnut kernels in warm water;

[0050] S2, pure physical peeling of the soaked walnut kernels by water spraying;

[0051] S3, the peeled walnut kernels are sent to the soaking tank in the soaking machine through a feeder and soaked in ice water for rehydration;

[0052] S4, after the rehydration immersion is completed, the ice water in the immersion pool is released, and the steam sterilization device in the immersion pool is turned on to perform steam sterilization;

[0053] S5, after the steam sterilization is completed, the walnut kernels are sent to the spray device of the soaking machine through the conveyor belt in the soaking tank for re-peeling by spraying.

[0054] Preferably, the method for preparing ready-to-eat chilled walnut kernels using the device for preparing ready-to-eat chilled walnut kernels is characterized in that, in step S3, the divider 1 is connected to a plurality of parallel soaking machines 2, and can feed the plurality of soaking machines 2.

[0055] Preferably, the method for preparing ready-to-eat chilled walnut kernels using a device for preparing ready-to-eat chilled walnut kernels is characterized in that, in step S3, the rotating device 3 is located at the upper part of the soaking tank, connected to the soaking tank through a rotating shaft 301, and a rotating blade 304 is provided on the rotating shaft 301. The rotating shaft 301 can realize forward and reverse rotation, so that the walnut kernels soaked in water can move freely to the left and right, so that they are evenly distributed in the soaking tank.

[0056] Preferably, the method for preparing ready-to-eat chilled walnut kernels using the device for preparing ready-to-eat chilled walnut kernels is characterized in that, in step S4, the drain port 201 at the bottom of the soaking tank is opened to drain the water in the soaking tank, and the steam sterilization device 4 in the soaking tank is opened for steam sterilization.

[0057] Preferably, the method for preparing ready-to-eat chilled walnut kernels using the device for preparing ready-to-eat chilled walnut kernels is characterized in that, in step S4, the steam sterilization device 4 has a retractable steam pipe 405 perpendicular to the immersion tank, which is retracted according to the amount of walnut kernels.

[0058] Beneficial effects of the present invention:

[0059] 1. The walnut kernel peeling method provided by the present invention is a purely physical peeling method. No chemical substances such as acid, alkali, and salt are added during the processing. The bitter taste of the walnut kernel is removed, and the most original taste and nutrients of the walnut kernel are retained. The processing process has no chemical additives, is low in cost and environmentally friendly.

[0060] 2. The present invention uses warm water in the pre-soaking process and uses ice deionized purified water in the rehydration soaking process. The above two measures can not only restore the moisture and taste of the walnut kernels, but also significantly inhibit the problem of oxidative browning of the walnut kernels.

[0061] 3. The steam sterilization method provided by the present invention, on the basis of device improvement, further adjusts precise sterilization parameters, which not only does not cause damage to the walnut kernels, but also can sterilize the walnut kernels efficiently and extend their shelf life.

[0062] 4. The device of the present invention is used for rehydration and sterilization of instant walnut kernels. A feed divider is installed in the feeding stage. The device can not only select a suitable immersion tank according to actual needs, but also push the material smoothly, avoiding a large amount of damage to the walnut kernels due to squeezing during the feeding process.

[0063] 5. The present invention installs a rotating device in the immersion pool near the discharge port of the distributor. The rotating shaft can change the rotation direction according to the feeding and discharging conditions. When feeding, the material can be evenly spread in the entire pool to avoid accumulation.

[0064] 6. The present invention installs a steam sterilization device in the soaking pool, which integrates soaking and sterilization. After the soaking is completed, sterilization is performed by steam, and the steam sterilization pipeline can also be expanded and contracted according to the soaking amount of the walnut kernels.

[0065] 7. The present invention installs a spray device at the rear end of the soaking tank, which can further remove the walnut skin, impurities and foreign matter remaining on the surface of the walnut kernel, and can greatly improve the walnut kernel stripping rate and cleanliness. BRIEF DESCRIPTION OF THE DRAWINGS

[0066] Figure 1 The overall structure diagram of the device for preparing ready-to-eat chilled walnut kernels;

[0067] Figure 2 A top view of a device for preparing ready-to-eat chilled walnut kernels;

[0068] Figure 3 A front view of a device for preparing ready-to-eat chilled walnut kernels;

[0069] Figure 4 It is a schematic diagram of the steam sterilization pipeline in the steam sterilization device;

[0070] Figure 5 is a schematic diagram of a rotating device;

[0071] Figure 6 is a schematic diagram of a spray device;

[0072] The markings in the figure are as follows: 1- material distributor; 101- isolation plate; 102- feeding belt; 103- side wall plate; 104- material chute baffle; 105- material chute; 106- movable door; 107- cylinder; 108- first drive motor; 2- soaker; 201- drain outlet; 202- conveyor belt; 203- secondary cross beam; 204- main longitudinal beam; 205- second drive motor; 3- rotating device; 301- rotating shaft; 302- bearing pressure Cover; 303-rotating nut; 304-rotating blade; 305-third driving motor; 4-steam sterilizing device; 401-steam inlet pipe; 402-main steam inlet pipe; 403-horizontal branch pipe; 404-vertical branch pipe; 405-retractable steam pipe; 406-steam nozzle; 5-spraying device; 501-spraying pipe main shaft; 502-spraying pipe; 503-cleaning nozzle; 504-water outlet; 505-spraying device base. DETAILED DESCRIPTION

[0073] The technical solution of the present invention is further described in detail below in conjunction with the accompanying drawings, specific embodiments and comparative examples, but the present invention is not limited to the following technical solution.

[0074] The invention provides a method and device for preparing ready-to-eat chilled walnut kernels. The preparation method comprises the following steps: (1) delivering dried walnut fruits with shells in batches to a shelling machine for shelling, and collecting them after shelling is completed for processing; (2) selecting plump and disease-free dried walnut kernels as raw materials, using water as a soaking liquid, and soaking them for 20-60 minutes at a temperature of 40-70°C, wherein the solid-liquid ratio (g / L) of the walnut kernels to water is 1:(3-7); (3) after the soaking time is reached, the walnut kernels are conveyed to a peeling machine, and the walnut kernels are washed with flowing water from a high-pressure nozzle at a pressure of 0.4-0.5MPa for 15-30 minutes, so that the inner seed coat of the walnut kernels falls off naturally; (4) the peeled walnut kernels are transported to a floating skin secondary cleaning machine by a conveyor belt for cleaning, and then the cleaned walnut kernels are delivered to a soaking machine by a material distributor. The invention discloses a soaking machine, wherein the material-liquid ratio is 1:(3-7), and the rehydration soaking time is 30min-120min; (5) when the soaking is finished, the water in the soaking tank is released, the steam sterilization device switch is turned on, the corresponding steam pipe switch is turned on, and the length of the retractable steam pipe is controlled according to the actual material situation. The walnut kernel is steam sterilized for 2-10min under the steam sterilization pressure of 0.1MPa-0.25MPa; (6) after the steam sterilization is completed, the walnut kernel is transported to the secondary spraying device by the conveyor belt at the bottom of the soaking tank, and the floating skin, impurities and residues on the surface of the walnut kernel are further cleaned to improve the peeling rate and cleanliness of the walnut kernel; (7) when all the walnut kernels have been peeled by the secondary spraying, the surface moisture of the walnut kernel is removed by the moisture drying equipment, and then the walnut kernel is vacuum packaged and finally stored in a cold storage.

[0075] The device for preparing instant chilled walnut kernels can realize rehydration soaking and steam sterilization of the walnut kernels, and its working principle is: the walnut kernels to be transported are prepared in the previous stage, and at this time, an appropriate amount of deionized purified water is injected into the soaking tank to soak and rehydrate the walnut kernels, and at this time, the cylinder 107 switch of the distributor 1 corresponding to the soaking machine 2 is turned on, and after the movable door 106 is in a fully open state, the first drive motor 108 corresponding to the feeding belt 102 is started, and the walnut kernels begin to be transported at this time, and the material flows through the feeding belt 102, and then passes through the discharge chute 105 to reach the soaking tank, and after a certain amount of walnut kernels are added, the third drive motor 305 of the rotating shaft 301 is turned on, and the rotating blade 304 is selected to move toward the steam sterilization device 4, so that all the walnut kernels put in will be evenly spread in the soaking tank, until all the walnut kernels are injected into the soaking tank and start to soak and rehydrate. When the soaking is completed, all the purified water in the soaking tank is discharged through the drain port 201 of the soaking tank. At this time, the steam switch of the steam sterilization device 4 is turned on, and 8 steam pipes are used to steam sterilize all the walnut kernels. After the sterilization is completed, the switch of the conveyor belt 202 at the bottom of the soaking tank is started to transport the walnut kernels to the spraying device 5. At this time, the pure water switch is turned on to spray the walnut skin, impurities and foreign matter on the surface of the transported walnut kernels, so as to further improve the walnut kernel stripping rate and cleanliness, until all the walnut kernels are sprayed and enter the next stage of moisture drying and vacuum packaging.

[0076] Unless otherwise specified, the various reagents and instruments used in the examples and comparative examples of the present invention are conventional commercially available products. The source information of the instruments and reagents used in the examples and comparative examples of the present invention is shown in Table 1 below.

[0077] Table 1

[0078]

[0079]

[0080] Embodiment 1 A device for preparing ready-to-eat chilled walnut kernels

[0081] Example 1-1

[0082] like Figure 1-6 As shown, Figure 1 The overall structure diagram of the device for preparing ready-to-eat chilled walnut kernels is shown in FIG. Figure 2 A top view of a device for preparing ready-to-eat chilled walnut kernels. Figure 3 The front view of the device for preparing ready-to-eat chilled walnut kernels. Figure 4 This is a schematic diagram of the steam sterilization pipeline in the steam sterilization device. Figure 5 is a schematic diagram of the rotating device. Figure 6 Schematic diagram of the spray device.

[0083] A device for preparing instant chilled walnut kernels, comprising a distributor 1 and a soaker 2 located at the lower part of the distributor 1 and perpendicular to the distributor 1, wherein the distributor 1 is connected to the soaker 2 via a bracket, wherein the bracket is divided into a main bracket and a secondary bracket, wherein the main bracket is connected to the ground, and the secondary bracket connects the distributor 1 and the soaker 2; the soaker 2 comprises a soaking tank, a rotating device 3, a steam sterilizing device 4 and a spraying device 5, wherein the rotating device 3 is located at the upper part of the soaking tank and is connected to the soaking tank via a rotating shaft 301, wherein the steam sterilizing device 4 is located in the soaking tank, and the spraying device 5 is located at one end of the soaking tank, wherein the soaking tank is supported by a secondary crossbeam 203 and a main longitudinal beam 204, and wherein a conveyor belt 202 and a drain 201 are provided at the bottom of the soaking tank;

[0084] The distributor 1 is located between the rotating device 3 and the spraying device 5 , and the discharge port of the distributor 1 is close to the rotating device 3 .

[0085] The present invention discloses a device for preparing instant chilled walnut kernels, which can realize rehydration soaking and steam sterilization of walnut kernels. The device is equipped with a distributor 1 when the walnut kernels enter the soaking machine 2. The distributor 1 is located above the soaking machine 2. The distributor 1 can be connected to multiple soaking machines 2 in parallel. When feeding, the soaking machine 2 that has been cleaned and sterilized is selected to be fed according to the actual working situation. The rotating device 3 is located at the upper part of the soaking tank, and is connected to the soaking tank through a rotating shaft 301. The rotating device 3 enables the walnut kernels immersed in water to move freely to the left and right, so that they are evenly distributed in the soaking tank, which is convenient for material transportation. Among them, the rotating shaft 301 can drive the flow direction of water by changing the direction of its rotation, and then change the movement direction of the walnut kernels. The steam sterilization device 4 is located in the soaking tank, and the soaking tank first soaks the walnut kernels. After the moisture and sensory organs meet the standards, the water is drained through the drain 201, and steam sterilization is performed by the steam sterilization device 4 inside it. After the soaking and sterilization is completed, the walnut kernels are conveyed to the spray device 5 through the conveyor belt 202, so that the walnut skins remaining on the surface of the walnut kernels are cleaned off to ensure the stripping rate.

[0086] Example 1-2

[0087] The difference between this embodiment 1-2 and embodiment 1-1 is that the distributor 1 in the device for preparing instant chilled walnut kernels includes an isolation plate 101, a feeding belt 102, a side wall plate 103, a feed chute baffle 104, a feed chute 105, a movable door 106, a cylinder 107 and a first drive motor 108. The isolation plate 101 is located at both ends of the distributor 1, the feeding belt 102 is located at the lower part of the distributor 1, the side wall plate 103 is located at both sides of the distributor 1, the side wall plate 103 is provided with a feed chute 105, the two sides of the feed chute 105 are provided with a feed chute baffle 104, the part where the feed chute 105 is connected to the side wall plate 103 is provided with a movable door 106, one end of the cylinder 107 is connected to the middle part of the movable door 106, the other end of the cylinder 107 is connected to the inner wall of the other side wall plate 103, and the outer wall of the side wall plate 103 is connected to the first drive motor 108. The distributor 1 is connected to a plurality of soaking machines 2 connected in parallel.

[0088] When feeding, according to the actual working situation, select the appropriate movable door 106 and cylinder 107 of the soaking machine 2 for material distribution, so that the function of soaking multiple soaking machines 2 can be realized at the same time and used in combination. The distributor 1 can select an idle soaking machine 2 for use at any time. Among them, the isolation plate 101 can block the walnut kernels on the conveying path to prevent the walnut kernels from falling out along the feeding belt; the feeding belt 102 is the transportation path for the walnut kernels; the side wall plate 103 can prevent the walnut kernels from leaking from the side; the feed chute baffle 104 can prevent the material from leaking along the feed chute during the feeding process; the feed chute 105 is the transportation path for the walnut kernels from the feeding belt to the soaking machine; the movable door 106 can accurately control the opening and closing of the discharge port, control the amount of single feeding, and perform accurate and appropriate rehydration soaking. The cylinder 107 can control its connection with the movable door through compressed air. The cylinder 107 mainly includes components such as a cylinder barrel, an end cover, a piston, a piston rod and a seal; the first drive motor 108 provides power for the feed belt of the distributor. The material distributor 1 can control the opening and closing degree of the movable door 106 through the cylinder 107, control the amount of material added at a time, and then perform accurate and appropriate rehydration soaking.

[0089] The steam sterilizing device 4 in the device for preparing instant chilled walnut kernels comprises a steam inlet pipe 401, a main steam inlet pipe 402, a horizontal branch pipe 403, a vertical branch pipe 404, a retractable steam pipe 405 and a steam nozzle 406. The lower part of the steam inlet pipe 401 is located in the middle of the interlayer of the soaking pool, perpendicular to the bottom of the soaking pool, the upper part of the steam inlet pipe 401 is connected to one end of the main steam inlet pipe 402, the main steam inlet pipe 402 is located above the soaking pool, the main steam inlet pipe 402 is connected to one end of the horizontal branch pipe 403, the horizontal branch pipe 403 has 8, the horizontal branch pipe 403 is parallel to the bottom of the soaking pool, the other end of the horizontal branch pipe 403 is connected to the vertical branch pipe 404, the vertical branch pipe 404 is perpendicular to the bottom of the soaking pool, the other end of the vertical branch pipe 404 is connected to one end of the retractable steam pipe 405, the retractable steam pipe 405 is perpendicular to the bottom of the soaking pool, and the other end of the retractable steam pipe 405 is connected to the steam nozzle 406.

[0090] The steam inlet pipe 401 is connected to the steam generator and is the first pipe to be connected after the steam comes out. One end of the main steam inlet pipe 402 is connected to the steam inlet pipe, and the other end is connected to the branch pipe, and the pipe is located between the interlayers. The horizontal branch pipe 403 is divided into 8 branch pipes according to the length of the soaking machine and the placement of each equipment, and the pipes are parallel to the conveyor belt, and steam sterilization is performed on them respectively. One end of the vertical branch pipe 404 is connected to the horizontal branch pipe, and the other end is connected to the retractable steam pipe, and the pipe is perpendicular to the conveyor belt. The retractable steam pipe 405 can change its length according to the amount of material added, so that it can always maintain an efficient sterilization effect. The outlet end of the steam nozzle 406 uses high-temperature steam to contact the material to achieve the purpose of sterilization.

[0091] A second drive motor 205 is provided on one side of the outer wall of the soaking pool in the device for preparing ready-to-eat chilled walnut kernels to provide power for the conveyor belt 202. The rotating shaft 301 of the rotating device 3 in the device for preparing ready-to-eat chilled walnut kernels is fixed to the soaking pool by bearing glands 302 and rotating nuts 303 passing through the bearing glands 302 on both sides of the rotating shaft 301. The rotating shaft 301 has three rotating blades 304, and a third drive motor 305 is provided at one end of the rotating shaft 301. The rotating shaft 301 can realize forward and reverse rotation.

[0092] The bearing gland 302 can stabilize the rotating shaft and prevent the rotating shaft from being misaligned. The rotating nut 303 can be connected to the bearing gland to further fix the rotating shaft and ensure its stable operation. The rotating blade 304 is the part of the rotating shaft that contacts the water. The relative movement between the rotating blade and the water is used to change the flow direction of the water, thereby controlling the movement direction of the material. The third drive motor 305 provides power for the rotating shaft and can change the rotation direction of the rotating shaft.

[0093] The spray device 5 in the device for preparing ready-to-eat chilled walnut kernels includes a spray device base 505, a spray pipe main axis 501 located on the spray device base 505, a spray pipe 502 perpendicular to the spray pipe main axis 501, and a plurality of cleaning nozzles 503 located on one side of the spray pipe 502, and the lower end of the cleaning nozzle 503 has a water outlet 504.

[0094] The spray pipe main shaft 501 is used to connect the sterile purified water pipeline, the spray pipe 502 is used to connect the spray pipe main shaft and the spray head, which is the main movement path of purified water, the spray head 503 is a spray head for releasing sterile purified water, the water outlet 504 is the sterile purified water outlet, and the spray device base 505 is used to stably place the spray main shaft and the spray pipe. After sterilization, the plasma sterile purified water that has passed the test is used for spraying, and the entire operation process is carried out in the GMP workshop. The GMP workshop is a production workshop that meets the requirements of the production quality management specification. The GMP workshop has the functions of air purification, environmental control, and prevention of cross contamination. Therefore, it will not cause pollution to the walnut kernel. The water drying process is also carried out in the GMP workshop, and the equipment will be sterilized regularly after production is completed, and there is basically no re-contamination of the walnut kernel.

[0095] Example 2 A method for preparing ready-to-eat chilled walnut kernels

[0096] Example 2-1

[0097] (1) Shelling: Use an advanced shelling machine to shell 10 kg of dry walnuts in batches. After the shelling is completed, the walnut kernels are collected and wait for processing.

[0098] (2) Pre-soaking treatment: select plump and disease-free walnut kernels as raw materials, pour the dry walnut kernels into a soaking pre-treatment machine for soaking treatment, wherein the walnut kernels are the raw material and purified water is the liquid. The solid-liquid ratio (g / L) of the two is 1:5, the soaking temperature is 55°C, and the soaking time is 40 minutes.

[0099] (3) Pure physical peeling: The walnut kernels are transferred to a peeling machine and the walnut kernels are rinsed for 20 minutes using an internally installed high-pressure water jet nozzle with a pressure of 0.45 MPa, so that the inner seed coat of the walnut falls off naturally.

[0100] (4) Rehydration soaking: The peeled walnut kernels are transported to the floating skin secondary separator by the conveyor belt, and then transported to the parallel soaking machine by the divider. The soaking machine that has been cleaned and sterilized is selected by the divider for feeding. The amount of single feeding is controlled by the opening and closing degree of the movable door in the divider. The opening and closing of the movable door is controlled by the cylinder connected to it. After the peeled walnut kernels are sent to the soaking tank, the rotating device in the soaking machine is turned on. The rotating device drives the water flow so that the walnut kernels are evenly spread on the bottom of the soaking tank. The direction of rotation of the rotating device is consistent with the direction of movement of the walnut kernels. The temperature of the purified water in the soaking tank is 3°C, wherein the material-liquid ratio (g / L) of the rehydration soaking is 1:5, and the rehydration soaking is 90 minutes.

[0101] (5) Steam sterilization: After the soaking is completed, the purified water in the soaking machine is released, the switch of the electric steam generator is turned on, and the walnut kernels are efficiently steam sterilized using a steam sterilization device. The retractable steam pipe in the steam sterilization device can be retracted according to the amount of peeled walnut kernels to ensure the sterilization effect. The steam sterilization pressure is 0.2MPa, the processing time is 5min, and the steam sterilization temperature is 123℃.

[0102] (6) Spray peeling: After steam sterilization is completed, the walnut kernels are transported to the spray device by a conveyor belt to further clean the floating skin, impurities and residues on the surface of the walnut kernels, thereby improving the peeling rate and cleanliness of the walnut kernels.

[0103] (7) Vacuum packaging: After spray peeling, the walnut kernels are passed through a tunnel hot air dryer to remove surface moisture, and then vacuum packaged by a fully automatic packaging machine, and finally stored in a cold storage.

[0104] Example 2-2

[0105] (1) Shelling: Use an advanced shelling machine to shell 10 kg of dry walnuts in batches. After the shelling is completed, the walnut kernels are collected and wait for processing.

[0106] (2) Pre-soaking treatment: select plump and disease-free walnut kernels as raw materials, pour the dry walnut kernels into a soaking pre-treatment machine for soaking treatment, wherein the walnut kernels are the raw material and purified water is the liquid. The solid-liquid ratio (g / L) of the two is 1:3, the soaking temperature is 40°C, and the soaking time is 60 min.

[0107] (3) Pure physical peeling: The walnut kernels are transferred to a peeling machine and the walnut kernels are rinsed for 30 minutes using an internally installed high-pressure water jet nozzle with a pressure of 0.4 MPa, so that the walnut inner seed coat falls off naturally.

[0108] (4) Rehydration soaking: The peeled walnut kernels are transported to the floating skin secondary separator by the conveyor belt, and then transported to the parallel soaking machine by the divider. The soaking machine that has been cleaned and sterilized is selected by the divider for feeding. The amount of single feeding is controlled by the opening and closing degree of the movable door in the divider. The opening and closing of the movable door is controlled by the cylinder connected to it. After the peeled walnut kernels are sent to the soaking tank, the rotating device in the soaking machine is turned on. The rotating device drives the water flow so that the walnut kernels are evenly spread on the bottom of the soaking tank. The direction of rotation of the rotating device is consistent with the direction of movement of the walnut kernels. The temperature of the purified water in the soaking tank is 0°C, and the ratio of the material to the liquid (g / L) for rehydration soaking is 1:3, and the rehydration soaking is 30 minutes.

[0109] (5) Steam sterilization: After the soaking is completed, the purified water in the soaking machine is released, the switch of the electric steam generator is turned on, and the walnut kernels are efficiently steam sterilized using a steam sterilization device. The retractable steam pipe in the steam sterilization device can be retracted according to the amount of peeled walnut kernels to ensure the sterilization effect. The steam sterilization pressure is 0.1 MPa, the processing time is 2 min, and the steam sterilization temperature is 126°C.

[0110] (6) Spray peeling: After steam sterilization is completed, the walnut kernels are transported to the spray device by a conveyor belt to further clean the floating skin, impurities and residues on the surface of the walnut kernels, thereby improving the peeling rate and cleanliness of the walnut kernels.

[0111] (7) Vacuum packaging: After spray peeling, the walnut kernels are passed through a tunnel hot air dryer to remove surface moisture, and then vacuum packaged by a fully automatic packaging machine, and finally stored in a cold storage.

[0112] Example 2-3

[0113] (1) Shelling: Use an advanced shelling machine to shell 10 kg of dry walnuts in batches. After the shelling is completed, the walnut kernels are collected and wait for processing.

[0114] (2) Pre-soaking treatment: select plump and disease-free walnut kernels as raw materials, pour the dry walnut kernels into a soaking pre-treatment machine for soaking treatment, wherein the walnut kernels are the raw material and purified water is the liquid. The solid-liquid ratio (g / L) of the two is 1:7, the soaking temperature is 70°C, and the soaking time is 20 minutes.

[0115] (3) Pure physical peeling: The walnut kernels are transferred to a peeling machine and the walnut kernels are rinsed for 15 minutes using an internally installed high-pressure water jet nozzle with a pressure of 0.5 MPa, so that the inner seed coat of the walnut falls off naturally.

[0116] (4) Rehydration soaking: The peeled walnut kernels are transported to the floating skin secondary separator by the conveyor belt for processing, and then the walnut kernels are transported and delivered to the parallel soaking machine by the divider. The soaking machine that has been cleaned and sterilized is selected by the divider for feeding. The amount of single feeding is controlled by the opening and closing degree of the movable door in the divider. The opening and closing of the movable door is controlled by the cylinder connected to it. After the peeled walnut kernels are sent to the soaking tank, the rotating device in the soaking machine is turned on. The rotating device drives the water flow so that the walnut kernels are evenly spread on the bottom of the soaking tank. The direction of rotation of the rotating device is consistent with the direction of movement of the walnut kernels. The temperature of the purified water in the soaking tank is 5°C, wherein the material-liquid ratio (g / L) of the rehydration soaking is 1:7, and the rehydration soaking is 120 minutes.

[0117] (5) Steam sterilization: After the soaking is completed, the purified water in the soaking machine is released, the switch of the electric steam generator is turned on, and the walnut kernels are efficiently steam sterilized using a steam sterilization device. The retractable steam pipe in the steam sterilization device can be retracted according to the amount of peeled walnut kernels to ensure the sterilization effect. The steam sterilization pressure is 0.25 MPa, the processing time is 10 min, and the steam sterilization temperature is 121°C.

[0118] (6) Spray peeling: After steam sterilization is completed, the walnut kernels are transported to the spray device by a conveyor belt to further clean the floating skin, impurities and residues on the surface of the walnut kernels, thereby improving the peeling rate and cleanliness of the walnut kernels.

[0119] (7) Vacuum packaging: After spray peeling, the walnut kernels are passed through a tunnel hot air dryer to remove surface moisture, and then vacuum packaged by a fully automatic packaging machine, and finally stored in a cold storage.

[0120] Embodiment 2-4

[0121] Compared with Example 2-1, in the pre-soaking treatment of step (2) in Example 2-4, the liquid-to-solid ratio (g / L) of walnut kernels and pure water is 1:5.5, the soaking temperature is 60°C, the soaking time is 50 min, and the remaining steps are the same as Example 2-1.

[0122] Embodiment 2-5

[0123] Compared with Example 2-1, in the pure physical peeling of step (3) in Example 2-5, the water flow pressure is 0.5 MPa, and the walnut kernel washing time is 25 minutes, so that the walnut inner seed coat falls off naturally. The remaining steps are the same as Example 2-1.

[0124] Embodiment 2-6

[0125] Compared with Example 2-1, in step (4) of Example 2-6, the rehydration immersion time is 100 minutes, and the remaining steps are the same as Example 2-1.

[0126] Comparative Example 1

[0127] Compared with Example 2-1, in the pre-soaking treatment of step (2) in Comparative Example 1, the soaking temperature of the walnut kernels is 30° C., and the remaining steps are the same as Example 2-1.

[0128] Comparative Example 2

[0129] Compared with Example 2-1, in the pure physical peeling of step (3) in Comparative Example 2, the walnut kernels are rinsed using a high-pressure water jet nozzle with a pressure of 0.3 MPa, and the remaining steps are the same as Example 2-1.

[0130] Comparative Example 3

[0131] Compared with Example 2-1, in step (4) of Comparative Example 3, the rehydration immersion time is 20 min, and the remaining steps are the same as Example 2-1.

[0132] Comparative Example 4

[0133] Compared with Example 2-1, in step (5) steam sterilization in Comparative Example 4, the steam sterilization pressure is 0.05 MPa, and the remaining steps are the same as Example 2-1.

[0134] Comparative Example 5

[0135] Compared with Example 2-1, in step (4) of comparative example 5, the rotating device in the soaking machine was not turned on, and the remaining steps were the same as those in Example 2-1.

[0136] Comparative Example 6

[0137] Compared with Example 2-1, Comparative Example 6 lacks step (6) of spray peeling, and the remaining steps are the same as Example 2-1.

[0138] Experimental Example 1 Calculation of peeling rate and yield of ready-to-eat chilled walnut kernels

[0139] 1. Calculation of peeling rate of ready-to-eat chilled walnut kernels

[0140] 1 kg of the ready-to-eat chilled walnut kernels prepared in Examples 2-1 to 2-6 and Comparative Example 1-6 were sampled respectively, and the samples were divided into two states, peeled and unpeeled. The samples were weighed respectively, and the peeling rates were calculated. The results are shown in Table 2.

[0141] Peeling rate % = peeled walnut kernel mass * 100 / total sampling mass

[0142] 2. Calculation of yield of ready-to-eat chilled walnut kernels

[0143] In Examples 2-1 to 2-6 and Comparative Example 1-6, 10 kg of dry walnut fruit raw material was respectively added to prepare ready-to-eat chilled walnut kernels, and the yield was calculated. The results are shown in Table 2.

[0144] Yield = (total mass of walnut kernels after spray peeling * dry matter content of walnut kernels after spray peeling %) / (total mass of walnut kernels at the time of feeding * dry matter content of walnut kernels at the time of feeding %)

[0145] The dry matter content % of the walnut kernels after spray peeling and the dry matter content % of the walnut kernels when feeding were determined by a moisture meter.

[0146] Table 2

[0147] project Peeling rate Yield Example 2-1 90.7％ 59.51％ Example 2-2 86.3％ 54.7％ Example 2-3 87.2％ 55.2％ Embodiment 2-4 88.6％ 55.8％ Embodiment 2-5 87.4％ 54.6％ Embodiment 2-6 86.5％ 55.3％ Comparative Example 1 82.3％ 46.5％ Comparative Example 2 83.2％ 47.3％ Comparative Example 3 82.8％ 45.8％ Comparative Example 4 81.3％ 44.6％ Comparative Example 5 76.1％ 38.3％ Comparative Example 6 80.8％ 44.2％

[0148] It can be seen from the results in Table 2 that the peeling rates of Examples 2-1 to 2-6 are all greater than 85%, and are all higher than Comparative Examples 1-6, among which the peeling rate and yield of Example 2-1 are the best. It can be seen from Comparative Examples 1-4 that the soaking temperature, high-pressure nozzle water pressure, soaking time, and steam sterilization pressure will significantly affect the peeling rate and yield of walnut kernels. It can be seen from Comparative Example 5 that when the rotating device is not turned on, its peeling rate and yield will be significantly reduced, which shows that the influence of the rotating device on the peeling effect and yield is very large. It can be seen from Comparative Example 6 that when the spraying device is turned off, its peeling rate and yield will also be significantly reduced, which shows that the spraying device does have a better peeling effect.

[0149] Experimental Example 2: Sensory and physical and chemical index evaluation experiment of ready-to-eat chilled walnut kernels

[0150] 1. Sensory evaluation of ready-to-eat chilled walnut kernels

[0151] The color, texture, taste and smell of the chilled walnut kernels prepared in Examples 2-1 to 2-6 and Comparative Example 1-6 were subjected to sensory evaluation. According to the evaluation criteria in Table 3, the evaluation was scored. A 20-member evaluation team was formed, and the evaluation personnel of the team independently evaluated. The evaluation results are shown in Table 4.

[0152] 2. Determination of physical and chemical indexes of ready-to-eat chilled walnut kernels

[0153] The acid value, peroxide value, coliform bacteria content, mold content and salmonella content of the chilled walnut kernels prepared in Examples 2-1 to 2-6 and Comparative Example 1-6 were measured, and the results are shown in Table 5. The acid value was measured according to GB5009.229-2016 "Determination of acid value in food of national food safety standard", the peroxide value was measured according to GB5009.227-2016 "Determination of peroxide value in food of national food safety standard", the coliform bacteria content was measured according to GB 4789.3-2016 "National food safety standard food microbiology examination coliform bacteria count", the mold content was measured according to GB 4789.15-2016 "National food safety standard food microbiology examination mold and yeast count", and the salmonella content was measured according to GB 4789.4-2024 "National food safety standard food microbiology examination salmonella test".

[0154] Table 3 Sensory evaluation standard table of rehydrated walnut kernels

[0155]

[0156] Table 4 Sensory evaluation of ready-to-eat chilled walnut kernels

[0157] serial number Color Texture Taste odor Total score Example 2-1 19 18 28 29 94 Example 2-2 18 18 27 28 91 Example 2-3 16 17 26 27 86 Embodiment 2-4 17 18 26 28 89 Embodiment 2-5 18 17 27 28 90 Embodiment 2-6 18 16 26 27 87 Comparative Example 1 16 16 25 25 67 Comparative Example 2 17 16 24 25 82 Comparative Example 3 14 15 22 26 77 Comparative Example 4 17 15 23 25 80 Comparative Example 5 12 13 12 19 56 Comparative Example 6 14 15 13 20 62

[0158] As can be seen from Table 4, the scores and overall scores of Examples 2-1 to 2-6 are higher than those of Comparative Examples 1-6, among which Example 2-1 has the highest sensory evaluation score. Comparative Example 1 was observed to find that the soaking temperature of the walnut kernel has a great influence on the color, texture, taste and smell of the walnut kernel. Comparative Examples 2-4 were observed to find that the water pressure of the nozzle, the soaking time of the walnut kernel and the steam sterilization pressure will have some influence on the quality of the walnut kernel, but there is no great influence of the soaking temperature. Comparative Examples 5 and 6 were observed to find that the rotating device and the spraying device have a great influence on the taste of the walnut kernel. Without a rotating device, the walnut kernel will be greatly accumulated. Without a spraying device, the epidermis will be attached to the surface and cannot be thoroughly cleaned, which is not conducive to soaking and sterilization, resulting in poor color, texture and taste.

[0159] Table 5 Physical and chemical index results of ready-to-eat chilled walnut kernels

[0160]

[0161]

[0162] As can be seen from Table 5, the acid value, peroxide value, coliform group and mold values ​​of Examples 2-1 to 2-6 are far lower than those of Comparative Examples 1-6, among which the acid value, peroxide value, coliform group and mold count of the rehydrated walnut kernel prepared by Example 2-1 are all the lowest values, showing the best quality of the walnut kernel. Observation of Comparative Example 1 found that the soaking temperature greatly affects the quality of the chilled walnut kernel, causing the peroxide value, coliform group and mold count to exceed the standard. Observation of Comparative Examples 5 and 6 found that the failure to turn on the rotating device and the spraying device will cause the peroxide value, coliform group and mold count to exceed the standard, and the detection index value caused by the failure to turn on the rotating device is greater than the value of the failure to turn on the spraying device, which indicates that the device and method proposed in the present invention can efficiently sterilize the walnut kernel, significantly inhibit the oxidative browning of the walnut kernel, and extend its shelf life.

[0163] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing ready-to-eat chilled walnut kernels, characterized in that: The method comprises the following steps: S1, pre-soaking treatment, soaking the dried walnut kernels in warm water; S2, pure physical peeling of the soaked walnut kernels by water spraying; S3, the peeled walnut kernels are sent to the soaking tank in the soaking machine through a feeder and soaked in ice water for rehydration; S4, after the rehydration immersion is completed, the ice water in the immersion pool is released, and the steam sterilization device in the immersion pool is turned on to perform steam sterilization; S5, after the steam sterilization is completed, the walnut kernels are sent to the spray device of the soaking machine through the conveyor belt in the soaking tank for re-peeling by spraying.

2. The method for preparing instant chilled walnut kernels according to claim 1, characterized in that: In step S1, the soaking temperature is 40-70°C; and / or, the soaking time is 20 min to 60 min; Preferably, the soaking is carried out using purified water; And / or, the solid-liquid ratio (g / L) of dry walnut kernels to pure water is 1:(3-7).

3. The method for preparing instant chilled walnut kernels according to claim 1 or 2, characterized in that: In step S2, physical peeling is performed by high-pressure water spraying; and / or, water flow pressure 0.4-0.5 MPa; And / or, the flushing time is 15 minutes to 30 minutes.

4. The method for preparing instant chilled walnut kernels according to any one of claims 1 to 3, characterized in that: In step S3, purified water is used for rehydration and soaking; Preferably, the temperature of the purified water is 0-5°C; and / or, the solid-liquid ratio (g / L) of walnut kernel to purified water is 1:(3-7); And / or, the rehydration soaking time is 30min-120min.

5. The method for preparing instant chilled walnut kernels according to any one of claims 1 to 4, characterized in that: In step S3, multiple soaking machines are used in parallel; Preferably, the selected soaking machine is fed with materials through a feed distributor; Further preferably, the amount of a single feed is controlled by the opening and closing degree of a movable door in the feed distributor; And / or, the opening and closing degree of the movable door is controlled by a cylinder connected to the movable door.

6. The method for preparing instant chilled walnut kernels according to any one of claims 1 to 5, characterized in that: In step S3, after the peeled walnut kernels are sent into the soaking tank, the rotating device in the soaking machine is turned on, and the rotating device drives the water flow to make the walnut kernels evenly spread on the bottom of the soaking tank; Preferably, the direction in which the rotating device rotates is consistent with the direction in which the walnut kernels move.

7. The method for preparing ready-to-eat chilled walnut kernels according to any one of claims 1 to 6, characterized in that: In step S4, the retractable steam pipe in the steam sterilization device can be retracted according to the amount of peeled walnut kernels to ensure the sterilization effect.

8. The method for preparing ready-to-eat chilled walnut kernels according to any one of claims 1 to 7, characterized in that: In step S4, the steam sterilization pressure is 0.1MPa-0.25MPa; and / or, steam sterilization time is 2-10 min; And / or, the steam sterilization temperature is 121-126°C.

9. The method for preparing ready-to-eat chilled walnut kernels according to any one of claims 1 to 8, characterized in that: After step S5, the method further includes removing surface moisture from the peeled walnut kernels and vacuum packaging them; Preferably, the surface moisture is removed by hot air drying.

10. A device for preparing ready-to-eat chilled walnut kernels, characterized in that: The device comprises a material distributor (1) and a soaking machine (2) located at the bottom of the material distributor (1) and perpendicular to the material distributor (1); the material distributor (1) is connected to the soaking machine (2) via a bracket, the bracket is divided into a main bracket and a secondary bracket, the main bracket is connected to the ground, and the secondary bracket connects the material distributor (1) and the soaking machine (2); The soaking machine (2) comprises a soaking tank, a rotating device (3), a steam sterilizing device (4) and a spraying device (5), wherein the rotating device (3) is located at the upper part of the soaking tank and is connected to the soaking tank via a rotating shaft (301), the steam sterilizing device (4) is located in the soaking tank, and the spraying device (5) is located at one end of the soaking tank. The soaking tank is supported by a secondary crossbeam (203) and a main longitudinal beam (204), and the bottom of the soaking tank is provided with a conveyor belt (202) and a drain (201); The distributor (1) is located between the rotating device (3) and the spraying device (5), and the discharge port of the distributor (1) is close to the rotating device (3).

11. The device for preparing ready-to-eat chilled walnut kernels according to claim 10, characterized in that: The material distributor (1) comprises an isolation plate (101), a feeding belt (102), a side wall plate (103), a material discharge chute baffle (104), a material discharge chute (105), a movable door (106), a cylinder (107) and a driving motor 1 (108); The isolation plates (101) are located at both ends of the material distributor (1), the feeding belt (102) is located at the lower part of the material distributor (1), the side wall plates (103) are located at both sides of the material distributor (1), the side wall plates (103) are provided with a material discharge chute (105), both sides of the material discharge chute (105) are provided with material discharge chute baffles (104), the part where the material discharge chute (105) and the side wall plates (103) are connected is provided with a movable door (106), one end of the cylinder (107) is connected to the middle part of the movable door (106), the other end of the cylinder (107) is connected to the inner wall of the other side wall plate (103), and the outer wall of the side wall plate (103) is connected to a first driving motor (108).

12. The device for preparing ready-to-eat chilled walnut kernels according to claim 10 or 11, characterized in that: The material distributor (1) is connected to a plurality of parallel soaking machines (2).

13. The device for preparing ready-to-eat chilled walnut kernels according to any one of claims 10 to 12, characterized in that: The steam sterilizing device (4) comprises a steam inlet pipe (401), a main steam inlet pipe (402), a horizontal branch pipe (403), a vertical branch pipe (404), a retractable steam pipe (405) and a steam nozzle (406); The lower part of the steam inlet pipe (401) is located in the middle of the soaking tank interlayer and is perpendicular to the bottom of the soaking tank. The upper part of the steam inlet pipe (401) is connected to one end of the main steam inlet pipe (402). The main steam inlet pipe (402) is located above the soaking tank. The main steam inlet pipe (402) is connected to one end of a horizontal branch pipe (403). The horizontal branch pipe (403) is parallel to the bottom of the soaking tank. The other end of the horizontal branch pipe (403) is connected to a vertical branch pipe (404). The vertical branch pipe (404) is perpendicular to the bottom of the soaking tank. The other end of the vertical branch pipe (404) is connected to one end of a retractable steam pipe (405). The retractable steam pipe (405) is perpendicular to the bottom of the soaking tank. The other end of the retractable steam pipe (405) is connected to a steam nozzle (406).

14. The device for preparing ready-to-eat chilled walnut kernels according to claim 13, characterized in that: The steam sterilizing device (4) comprises a plurality of horizontal branch pipes (403), vertical branch pipes (404), a telescopic steam pipe (405) and a steam nozzle (406).

15. The device for preparing ready-to-eat chilled walnut kernels according to claim 13, characterized in that: The steam sterilization device (4) has eight horizontal branch pipes (403), a vertical branch pipe (404), a telescopic steam pipe (405) and a steam nozzle (406).

16. The device for preparing ready-to-eat chilled walnut kernels according to any one of claims 10 to 15, characterized in that: A second driving motor (205) is provided on one side of the outer wall of the soaking pool to provide power for the conveyor belt (202).

17. The device for preparing ready-to-eat chilled walnut kernels according to any one of claims 10 to 16, characterized in that: In the rotating device (3), the rotating shaft (301) is fixed to the soaking tank via bearing covers (302) and rotating nuts (303) passing through the bearing covers (302) on both sides of the rotating shaft (301); the rotating shaft (301) is provided with rotating blades (304); and a third driving motor (305) is provided at one end of the rotating shaft (301).

18. The device for preparing ready-to-eat chilled walnut kernels according to claim 17, characterized in that: In the rotating device (3), there are three rotating blades (304), and the rotating shaft (301) can achieve forward and reverse rotation.

19. The device for preparing ready-to-eat chilled walnut kernels according to any one of claims 10 to 18, characterized in that: The spray device (5) comprises a spray device base (505), a spray pipe main axis (501) located on the spray device base (505), a spray pipe (502) perpendicular to the spray pipe main axis (501), and a plurality of cleaning nozzles (503) located on one side of the spray pipe (502), wherein the lower end of the cleaning nozzle (503) has a water outlet (504).

20. A method for preparing ready-to-eat chilled walnut kernels using the device for preparing ready-to-eat chilled walnut kernels according to any one of claims 10 to 19, characterized in that: The method comprises the following steps: S1, pre-soaking treatment, soaking the dried walnut kernels in warm water; S2, pure physical peeling of the soaked walnut kernels by water spraying; S3, the peeled walnut kernels are sent to a soaking tank in a soaking machine (2) through a feeder (1) and soaked in ice water for rehydration; S4, after the rehydration immersion is completed, the ice water in the immersion tank is released, and the steam sterilization device (4) in the immersion tank is turned on to perform steam sterilization; S5, after the steam sterilization is completed, the walnut kernels are sent to the spraying device (5) of the soaking machine (2) through the conveyor belt (202) in the soaking tank and peeled again by spraying.

21. The method for preparing ready-to-eat chilled walnut kernels using the device for preparing ready-to-eat chilled walnut kernels according to claim 20, characterized in that: In step S3, the material distributor (1) is connected to a plurality of soaking machines (2) connected in parallel, and can feed materials to the plurality of soaking machines (2).

22. The method for preparing ready-to-eat chilled walnut kernels using the device for preparing ready-to-eat chilled walnut kernels according to claim 20 or 21, characterized in that: In step S3, the rotating device (3) is located at the upper part of the soaking pool and is connected to the soaking pool via a rotating shaft (301). The rotating shaft (301) is provided with rotating blades (304). The rotating shaft (301) can realize forward and reverse rotation, so that the walnut kernels soaked in water can move freely to the left and right, so that they are evenly distributed in the soaking pool.

23. The method for preparing ready-to-eat chilled walnut kernels using the device for preparing ready-to-eat chilled walnut kernels according to any one of claims 20 to 22, characterized in that: In step S4, the drain port (201) at the bottom of the soaking pool is opened to drain the water in the soaking pool, and the steam sterilization device (4) in the soaking pool is turned on to perform steam sterilization.

24. The method for preparing ready-to-eat chilled walnut kernels using the device for preparing ready-to-eat chilled walnut kernels according to any one of claims 20 to 23, characterized in that: In step S4, the steam sterilization device (4) has a retractable steam pipe (405) perpendicular to the soaking tank, which is retracted according to the amount of walnut kernels.

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