Making method of peeled honey walnut kernel snacks

Abstract

The making method of the peeled honey walnut kernel snack comprises the following steps: S1, preparing and physically removing outer skin: selecting a fresh and high-quality walnut kernel raw material, soaking the walnut kernel in purified water at 50-60 DEG C for about 35 minutes, then fishing out the walnut kernel from hot water, and quickly putting the walnut kernel into automatic peeling equipment, the automatic peeling equipment effectively removes the outer skins of the walnut kernels through centrifugal force generated by high-speed rotation; in conclusion, the low-temperature long-time baking method is adopted, nutrition loss possibly occurring in the high-temperature treatment process is avoided, and healthy fat, protein and other micronutrients such as vitamin E and mineral substances in the walnut kernels can be reserved to the maximum extent through the processing mode; the invention not only meets the requirements of modern consumers on healthier and more natural food, but also reflects the attention of enterprises on environmental protection and social responsibility, and makes a contribution to sustainable development.

Description

Technical Field

[0001] The invention belongs to the technical field of walnut kernel processing, and particularly relates to a method for making a peeled honey walnut kernel snack. Background Art

[0002] As people's living standards continue to improve, food safety, nutritional value and taste have become issues that consumers are increasingly concerned about; for example, traditional fried walnut food processing methods have certain limitations in taste, nutritional value and formula health. In order to meet consumers' higher requirements for both deliciousness and health, it is necessary to study a new type of food processing technology. Summary of the invention

[0003] The invention aims to provide a method for preparing a peeled honey walnut kernel snack, and solves the technical problem that the existing fried walnut food processing method has certain limitations in taste, nutritional value and formula health.

[0004] In order to solve the above technical problems, the present invention adopts the following technical solutions: A method for preparing a peeled honey walnut kernel snack comprises the following steps: S1. Preparation and physical removal of the skin: Select fresh and high-quality walnut kernel raw materials, soak the walnut kernels in pure water at 50-60°C for about 35 minutes, then remove the walnut kernels from the hot water and quickly put them into an automated stripping device. The automated stripping device effectively removes the skin of the walnut kernels through the centrifugal force generated by high-speed rotation; S2. Soaking in honey water: Soak the peeled walnut kernels completely in the prepared honey water and cook at a suitable temperature; S3, low temperature and long time baking: the soaked walnut kernels are evenly spread on a baking tray, and the walnut kernels are continuously baked at a low temperature in an oven; S4. Cooling and packaging: After baking, place the walnut kernels in a well-ventilated place and dry them naturally to room temperature. After the walnut kernels are completely cooled, immediately put them into food-grade packaging bags and vacuum seal them; S5. Packaging and storage: According to market demand or sales specifications, the vacuum-packed walnut kernels are further packaged into retail packages of different sizes, and finally the finished products are stored in a cool and dry place.

[0005] Furthermore, in step S2, the ratio of honey water by weight is 55% honey and 45% water.

[0006] Furthermore, in step S3, the low-temperature baking temperature of the oven is set to 60° C.-68° C., and the baking time is 22 hours.

[0007] Compared with the prior art, the beneficial effects of the present invention are as follows: the present invention avoids the nutrient loss that may occur during the high-temperature treatment process by adopting a low-temperature and long-time baking method, and the processing method helps to retain the healthy fat, protein and other micronutrients in the walnut kernel, such as vitamin E and minerals, to the greatest extent; removing the walnut kernel skin by physical means can effectively reduce the bitter taste caused by tannins, thereby improving the eating experience of the walnut kernel; honey water soaking not only adds a natural sweet taste to the walnut kernel, but also the aromatic characteristics of honey itself can enhance the flavor of the product and provide a richer taste enjoyment. Compared with the traditional frying or syrup coating process, the present method hardly needs to add any artificial preservatives or other chemicals. The combination of honey and low-temperature baking technology can achieve a more natural and healthy food processing process while ensuring the shelf life of the product; the present invention not only meets the needs of modern consumers for healthier and more natural foods, but also reflects the company's attention to environmental protection and social responsibility, and contributes to sustainable development. BRIEF DESCRIPTION OF THE DRAWINGS

[0008] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings: Figure 1 The present invention is a flow chart of a method for making a peeled honey walnut kernel snack. DETAILED DESCRIPTION

[0009] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0010] The present invention is further described in detail below in conjunction with embodiments.

[0011] like Figure 1 As shown, a specific embodiment of a method for making a peeled honey walnut snack provided by the present invention is as follows: A method for preparing a peeled honey walnut kernel snack comprises the following steps: S1. Preparation and physical removal of the skin: Select fresh and high-quality walnut kernel raw materials, soak the walnut kernels in pure water at 50-60℃ for about 35 minutes. This temperature range helps soften the skin of the walnut kernel without damaging its internal structure. Then, remove the walnut kernels from the hot water and quickly put them into an automated stripping device. The automated stripping device effectively removes the skin of the walnut kernel through the centrifugal force generated by high-speed rotation; S2, honey water soaking: the peeled walnut kernels are completely immersed in the prepared honey water and soaked at a suitable temperature. The soaking process not only gives the walnut kernels a sweet flavor, but also plays a certain role in preserving freshness; the honey water is mixed with 55% honey and 45% water by weight to ensure that the honey is fully dissolved in the water to form a uniform mixture; S3, low temperature and long time baking: the soaked walnut kernels are evenly spread on the baking tray, and when spreading, it is necessary to ensure that there is enough space between the walnut kernels to facilitate the evaporation of water, and the walnut kernels are continuously baked at low temperature in the oven. The low temperature baking process can retain the natural nutrients of the walnut kernels to the greatest extent, while ensuring that the walnut kernels reach the ideal dryness and taste. Preferably, the low temperature baking temperature of the oven is set to 60°C-68°C, and the baking time is 22h; S4. Cooling and packaging: After baking, place the walnut kernels in a well-ventilated place and dry them naturally to room temperature to avoid sudden cooling that may affect product quality. After the walnut kernels are completely cooled, immediately put them into food-grade packaging bags and vacuum seal them. This step is crucial to extending the shelf life of the product.

[0012] S5. Packaging and storage: According to market demand or sales specifications, the vacuum-packed walnut kernels are further packaged into retail packages of different sizes, and finally the finished products are stored in a cool and dry place to maintain the best quality until they are sold to consumers.

[0013] It should be noted that, in this article, terms such as "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0014] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing peeled honey walnut kernel snacks, characterized in that: The following steps are involved: S1. Preparation and physical removal of the skin: Select fresh and high-quality walnut kernel raw materials, soak the walnut kernels in pure water at 50-60°C for about 35 minutes, then remove the walnut kernels from the hot water and quickly put them into an automated stripping device. The automated stripping device effectively removes the skin of the walnut kernels through the centrifugal force generated by high-speed rotation; S2. Soaking in honey water: Soak the peeled walnut kernels completely in the prepared honey water and cook at a suitable temperature; S3, low temperature and long time baking: the soaked walnut kernels are evenly spread on a baking tray, and the walnut kernels are continuously baked at a low temperature in an oven; S4. Cooling and packaging: After baking, place the walnut kernels in a well-ventilated place and dry them naturally to room temperature. After the walnut kernels are completely cooled, immediately put them into food-grade packaging bags and vacuum seal them; S5. Packaging and storage: According to market demand or sales specifications, the vacuum-packed walnut kernels are further packaged into retail packages of different sizes, and finally the finished products are stored in a cool and dry place.

2. The method for making a peeled honey walnut snack according to claim 1, characterized in that: The weight ratio of the honey water in step S2 is 55% honey and 45% water.

3. The method for making a peeled honey walnut snack according to claim 1, characterized in that: In step S3, the low-temperature baking temperature of the oven is set to 60° C.-68° C., and the baking time is 22 hours.

Images