CN102379436A

CN102379436A - Method for producing hand-stripping flavored walnut

Info

Publication number: CN102379436A
Application number: CN2011103344765A
Authority: CN
Inventors: 康建忠; 张光平
Original assignee: ZUOQUAN MATIAN SHUNKANG NATURAL AGRICULTURAL PRODUCTS CO Ltd
Current assignee: ZUOQUAN MATIAN SHUNKANG NATURAL AGRICULTURAL PRODUCTS CO Ltd
Priority date: 2011-10-30
Filing date: 2011-10-30
Publication date: 2012-03-21

Abstract

The invention discloses a method for producing hand-stripping flavored walnuts, which comprising the following steps: cracking the walnut by extruding or baking to form a cracked walnut, preparing flavoring liquid, immersing the cracked walnut with seasoning liquid, removing moisture in the walnut, baking the walnut to be dried in a microwave convection oven, cooling the walnut to be at normal temperature, and packing the walnut, thus forming a finished product. The walnut produced by the invention is easy to peel, and the walnut kernel has rich and fresh flavor and is leisure food for both the young and the old.

Description

The production method of hand stripping local flavor walnut

Technical field

The present invention relates to the walnut processing technique field, be specifically related to the production method of hand stripping walnut.

Background technology

Walnut is the dry fruit that a kind of nutritive value is higher and favored by the consumer.Along with the raising of living standards of the people, the edible walnut of people solves the difficult problem of walnut shell-breaking for ease, and the man of breeding has in the prior art cultivated thin skin walnut kind, and adding industry and commerce provides the walnut kernel that processes, or the family expenses tool for gripping.But if can be with the light stripping of have gentle hands, ready-to-serve walnut when enjoying cuisines, have been experienced hand stripping walnut shell and the enjoyment of drawing benevolence, also is a kind of expectation of people.CN1679417A discloses " a kind of walnut processing method and the walnut product of being processed into according to this method ", and the walnut shell is squeezed into some cracks, inserts and is product in the vacuum seal bag.This technology has squeezed out some cracks to the walnut shell, has made things convenient for the hand stripping edible, and this product only is the elementary processing of hand stripping walnut, and further deep processing awaits.

Summary of the invention

The present invention is directed to the deficiency of prior art, a kind of production method of hand stripping local flavor walnut is provided, through the walnut that this method is produced, peeling is easy, and walnut kernel deliciousness with rich flavor is the leisure food that suits the taste of both old and young.

The production method of hand stripping local flavor walnut of the present invention is following:

(1) with after the metering of the walnut that is up to the standards, clean, with the mechanical means of known technology squeeze split or with micro-wave oven bake split the crack walnut, subsequent use;

(2) get walnut weight 2.5-3 drinking water doubly; Add the Chinese prickly ash of walnut weight 0.4%-0.6%, the fennel seeds of 0.12%-0.15%, the dried orange peel of 0.04%-0.05%, the spiceleaf of 0.02%-0.03%, the aniseed of 1.0%-1.1%, the cloves of 0.06%-0.08%, the nutmeg of 0.02%-0.03%, the cassia bark of 0.06%-0.07%, the rhizoma zingiberis of 0.3%-0.35%, the monosodium glutamate of 0.14%-0.15%, the honey element of 0.15%-0.16%, the acesulfame potassium of 0.24%-0.25%, the edible salt of 14%-15%; Stir; Soaked 12-14 hour; Cross and filter baste, subsequent use;

(3) the crack walnut of (1) preparation is put into the baste of (2) preparation; Under 65-75 ℃ of condition, soaked 13-15 hour; Use centrifuge water dumping 50-60 second then; Sent in the microwave light-wave cooker under 60-80 ℃, 13-15HZ condition baking 5-10 minute, when being cooled to normal temperature, packing is finished product.

The present invention is split or roasting splitting through walnut is squeezed, and has reached the effect that gets final product strip off walnut shell with hand.Through to immersion, water dumping, baking, the cooling processing of fissure nucleus peach, make walnut kernel with rich flavor, delicious with some flavorings.Adopt the microwave light-wave cooker to carry out drying and baking, make walnut kernel about simultaneously by evenly dry and baking, the crisp from the inside to surface unanimity of walnut kernel; The penetration power of microwave is strong, and it is lower that microwave light wave furnaceman makes temperature, and process time is shorter; Operating efficiency is higher, and the nutritional labeling of walnut kernel is not destroyed, and has played sterilization effects simultaneously; Improve security of products, prolonged the storage cycle of product.

Described spiceleaf is a basyleave.

The specific embodiment

Embodiment 1

The production stage of hand stripping local flavor walnut, at first with after the walnut metering that is up to the standards, drinking water cleans, and with the mechanical means of communal technique the walnut shell is squeezed to split or bake with micro-wave oven to be cleaved into the crack walnut.Get calculate the weight 2.5 times drinking water of walnut; In said drinking water, calculate the weight and add following composition: 0.4% Chinese prickly ash, 0.12% fennel seeds, 0.04% dried orange peel, 0.02% spiceleaf, 1.0% aniseed, 0.06% cloves, 0.02% nutmeg, 0.06% cassia bark, 0.3% rhizoma zingiberis, 0.14% monosodium glutamate, 0.15% honey element, 0.24% acesulfame potassium and 14% edible salt by walnut; Stir; Normal temperature soaked 12 hours down, filtered to obtain baste.The crack walnut is put into baste, soaked 13 hours down for 65 ℃ in Celsius temperature, used the centrifuge water dumping then 50 seconds, send in the microwave light-wave cooker under 60 ℃ of Celsius temperatures, the 13HZ condition again and toasted 5 minutes, when being cooled to normal temperature, packing is finished product.

Embodiment 2

A kind of production method of hand stripping local flavor walnut is that the method for production crack walnut is with embodiment 1.Get calculate the weight 3 times drinking water of walnut; Calculate the weight by walnut and to add following composition: 0.6% Chinese prickly ash, 0.15% fennel seeds, 0.05% dried orange peel, 0.03% spiceleaf, 1.1% aniseed, 0.08% cloves, 0.03% nutmeg, 0.07% cassia bark, 0.35% rhizoma zingiberis, 0.15% monosodium glutamate, 0.16% honey element, 0.25% acesulfame potassium, 15% edible salt; Stir; Normal temperature soaked 14 hours down, crossed to filter baste, filtered and obtained baste.The crack walnut is put into baste, soaked 15 hours down for 75 ℃ in Celsius temperature, used the centrifuge water dumping then 60 seconds, send in the microwave light-wave cooker under 80 ℃ of Celsius temperatures, the 15HZ condition again and toasted 10 minutes, when being cooled to normal temperature, packing is finished product.

Embodiment 3

A kind of production method of hand stripping local flavor walnut is that the method for production crack walnut is with embodiment 1.Get calculate the weight 2.8 times drinking water of walnut; Calculate the weight by walnut and to add following composition: 0.5% Chinese prickly ash, 0.13% fennel seeds, 0.045% dried orange peel, 0.025% spiceleaf, 1.05% aniseed, 0.07% cloves, 0.025% nutmeg, 0.065% cassia bark, 0.33% rhizoma zingiberis, 0.145% monosodium glutamate, 0.155% honey element, 0.245% acesulfame potassium, 14.5% edible salt; Stir; Normal temperature soaked 13 hours down, crossed to filter baste.The crack walnut is put into baste, soaked 14 hours down for 70 ℃ in Celsius temperature, used the centrifuge water dumping then 55 seconds, send in the microwave light-wave cooker under 70 ℃ of Celsius temperatures, the 14HZ condition again and toasted 8 minutes, when being cooled to normal temperature, packing is finished product.

Embodiment 4

The production stage of hand stripping local flavor walnut, the method for production crack walnut is with embodiment 1.Get calculate the weight 2.5 times drinking water of walnut; Calculate the weight by walnut and to add following composition: 0.6% Chinese prickly ash, 0.12% fennel seeds, 0.04% dried orange peel, 0.03% spiceleaf, 1.0% aniseed, 0.08% cloves, 0.02% nutmeg, 0.07% cassia bark, 0.3% rhizoma zingiberis, 0.15% monosodium glutamate, 0.15% honey element, 0.25% acesulfame potassium, 14.2% edible salt; Stir; Normal temperature soaked 14 hours down, crossed to filter baste.The crack walnut is put into baste, soaked 13 hours down for 75 ℃ in Celsius temperature, used the centrifuge water dumping then 60 seconds, send in the microwave light-wave cooker under 60 ℃ of Celsius temperatures, the 15HZ condition again and toasted 6 minutes, when being cooled to normal temperature, packing is finished product.

Claims

1. the production method of a hand stripping local flavor walnut the steps include:

After the metering of the walnut that is up to the standards, clean, with the mechanical means of known technology squeeze split or with micro-wave oven bake split the crack walnut, subsequent use;

(3) the crack walnut of (1) preparation is put into the baste of (2) preparation; Under 65-75 ℃ of condition, soaked 13-15 hour; Use centrifuge water dumping 50-60 second then; Sent in the microwave light-wave cooker under 60-80 ℃, 13-15HZ condition baking 5-10 minute, be cooled to normal temperature after, packing is finished product.