CN102524847B - Method for processing Chinese walnuts - Google Patents
Method for processing Chinese walnuts Download PDFInfo
- Publication number
- CN102524847B CN102524847B CN2012100039182A CN201210003918A CN102524847B CN 102524847 B CN102524847 B CN 102524847B CN 2012100039182 A CN2012100039182 A CN 2012100039182A CN 201210003918 A CN201210003918 A CN 201210003918A CN 102524847 B CN102524847 B CN 102524847B
- Authority
- CN
- China
- Prior art keywords
- hickory nut
- walnuts
- chinese
- temperature
- chinese walnuts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention relates to a method for processing Chinese walnuts. According to the method, the Chinese walnuts is obtained by the steps of sieving the Chinese walnuts serving as raw materials, grading, bleaching, stir-frying at high temperature, quenching and cracking, drying and cooling. The method is characterized by comprising the following specific steps of: sieving and grading the Chinese walnuts to be processed according to sizes; bleaching the Chinese walnuts which are obtained through sieving and grading, and of which the outer diameters are 19.5 to 21.5 millimeters to remove impurities; adding the bleached Chinese walnuts into a rotary pot, and stir-frying at the temperature of between 200 and 220 DEG C for 25 to 35 minutes; quickly putting the Chinese walnuts which are stir-fried at high temperature into ice water at the temperature of 0 DEG C, so that the Chinese walnuts are cracked automatically; drying the Chinese walnuts which are cracked automatically at the ambient temperature of between 90 and 100 DEG C for 3 to 4 hours until moisture on the surfaces of the Chinese walnuts is dried; and cooling, putting the dried Chinese walnuts on an air cooling line, cooling to the normal temperature and packaging for sale. By the method, the unique flavors of the Chinese walnuts are kept to the maximum degree, and the processed Chinese walnuts are cracked completely and can be peeled by eaters conveniently.
Description
Technical field
The present invention relates to a kind of processing method of nut, exactly is the processing method of a kind of hickory nut.
Technical background
The record of hickory nut is just arranged in Compendium of Material Medica: the hickory nut sweet property of distinguishing the flavor of is flat, can invigorating qi and benefiting blood, transfer dry reducing phlegm, temperature compensation kidney lung, Dingchuan.Often eat that hickory nut can nourish blood vessels, improves a poor appetite, pitch-black beard and hair, and can also cure illness such as hypogona dism, neurasthenia, amnesia.
Studies confirm that contain the essential unrighted acid of more protein and human nutrition in the hickory nut, these compositions are all the important substance of cerebral tissue cellular metabolism, can nourish brain cell, strengthen brain function.People can play the effect that reduces cholesterol in the blood if can often take in walnut food.Simultaneously, walnut also is rich in mineral matter and multivitamins such as calcium, phosphorus, iron, potassium, magnesium, zinc, manganese, the vitamin E that particularly is rich in, and normal food can improve the physiologically active of human body skin, helps beauty treatment.In addition, prevent the effect of hypertension, cardio-cerebrovascular diseases in addition.
Hickory nut is as a kind of high-grade nut, and its exploitation is worth huge, but in process, people are the methods that adopts artificial opening or complete frying opening, and this can cause shortcomings such as the original local flavor forfeiture of hickory nut of product or the stripping of not changing hands; Up to now, also do not find a kind ofly to make it split shell automatically, farthest keep the processing method of the own local flavor of hickory nut and the stripping of changing hands.
Summary of the invention
The objective of the invention is to provide a kind of to people and adopt large-scale production to obtain a kind ofly not only farthest keeping the own hickory nut peculiar flavour of hickory nut, and can make it split shell automatically, make the change hands processing method of hickory nut of stripping of eater.
It is to be raw material with hickory nut for the present invention, makes after splitting shell, oven dry, cooling through sieving and grading, rinsing, high temperature frying, chilling; It is characterized in that: concrete procedure of processing is as follows:
(1) sieving and grading: hickory nut to be processed is carried out sieving and grading by size;
(2) rinsing: with external diameter behind the sieving and grading be 19.5～21.5mm the hickory nut rinsing remove impurity;
(3) high temperature frying: the hickory nut after the rinsing is joined frying in the commentaries on classics pot, and the frying temperature is 200～220 ℃, and the time is 25～35min;
(4) chilling splits shell: the hickory nut after the high temperature frying is changed over to fast in 0 ℃ the frozen water, make it split shell automatically;
(5) oven dry: will splitting hickory nut behind the shell automatically, to put into temperature be that 90～100 ℃ environment temperature is smoked 3～4h, the moisture oven dry until the hickory nut surface;
(6) cooling: the hickory nut after will drying is placed on the air-cooled line and is cooled to normal temperature, packs for sale.
Effect of the present invention
1, the present invention cast out tradition fully frying open the technology of shell, utilize high-temperature material to cool off the principle of splitting rapidly, make hickory nut open shell fully, change frying hickory nut and be not easy the edible present situation of strip off, product is had conveniently peel off, the characteristics of nut crisp perfume (or spice).
2, not only processing method is reasonable, practical in the present invention, and simple to operate, effective, is beneficial to extensive popularization.
The specific embodiment
Embodiment 1:
Hickory nut to be processed is carried out sieving and grading by size; Be that impurity is removed in the hickory nut rinsing of 19.5～21.5mm with external diameter behind the sieving and grading; Hickory nut after the rinsing is joined frying in the commentaries on classics pot, and the frying temperature is 200～220 ℃, and the time is 25～35min; : the hickory nut after the high temperature frying changed over to fast in 0 ℃ the frozen water, make it split shell automatically; To put into temperature be that 90～100 ℃ environment temperature is smoked 3～4h, the moisture oven dry until the hickory nut surface with splitting hickory nut behind the shell automatically; Hickory nut after the oven dry is placed on the air-cooled line and is cooled to normal temperature, pack for sale.
Claims (1)
1. the processing method of a hickory nut, it is to be raw material with hickory nut, makes after splitting shell, oven dry, cooling through sieving and grading, rinsing, high temperature frying, chilling; It is characterized in that: concrete procedure of processing is as follows:
(1) sieving and grading: hickory nut to be processed is carried out sieving and grading by size;
(2) rinsing: be that impurity is removed in the hickory nut rinsing of 19.5～21.5mm with external diameter behind the sieving and grading;
(3) high temperature frying: the hickory nut after the rinsing is joined frying in the commentaries on classics pot, and the frying temperature is 200～220 ℃, and the time is 25～35min;
(4) chilling splits shell: the hickory nut after the high temperature frying is changed over to fast in 0 ℃ the frozen water, make it split shell automatically;
(5) oven dry: will splitting hickory nut behind the shell automatically, to put into temperature be that 90～100 ℃ environment temperature is smoked 3～4h, the moisture oven dry until the hickory nut surface;
(6) cooling: the hickory nut after will drying is placed on the air-cooled line and is cooled to normal temperature, packs for sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100039182A CN102524847B (en) | 2012-01-09 | 2012-01-09 | Method for processing Chinese walnuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100039182A CN102524847B (en) | 2012-01-09 | 2012-01-09 | Method for processing Chinese walnuts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102524847A CN102524847A (en) | 2012-07-04 |
| CN102524847B true CN102524847B (en) | 2013-07-17 |
Family
ID=46333889
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100039182A Active CN102524847B (en) | 2012-01-09 | 2012-01-09 | Method for processing Chinese walnuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102524847B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860539B (en) * | 2012-09-27 | 2013-11-13 | 新疆轻工职业技术学院 | Processing method for manually-peeled thin-shell walnuts and manually-peeled thin-shell walnut prepared by using method |
| CN104146293A (en) * | 2014-08-06 | 2014-11-19 | 安徽三只松鼠电子商务有限公司 | Manufacturing method for honeysuckle pecans |
| CN109744546A (en) * | 2017-11-02 | 2019-05-14 | 赵连计 | Chinese chestnut peeling equipment and Chinese chestnut reveal production system |
| CN110074376B (en) * | 2019-05-30 | 2022-09-13 | 洽洽食品股份有限公司 | Pecan-flavored melon seeds and processing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100341432C (en) * | 2005-11-10 | 2007-10-10 | 石超志 | Method for processing hickory with cracks |
-
2012
- 2012-01-09 CN CN2012100039182A patent/CN102524847B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100341432C (en) * | 2005-11-10 | 2007-10-10 | 石超志 | Method for processing hickory with cracks |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102524847A (en) | 2012-07-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524847B (en) | Method for processing Chinese walnuts | |
| CN102783512A (en) | Fresh flower moon cake | |
| CN103120242A (en) | Preserved starfruit production technique | |
| CN103844220A (en) | Preparation method of crisp kiwi fruit chips | |
| CN103462081A (en) | Method for processing fast-food sea cucumber | |
| CN105266165A (en) | Processing method for opening juglans regia | |
| CN103156133A (en) | Natural pawpaw can | |
| CN102210423A (en) | Formula of rose agar jelly and making method thereof | |
| CN104256463A (en) | Dried spinach vegetable and manufacturing method thereof | |
| CN104543819A (en) | Method for producing minty dried longan | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation method thereof | |
| CN103976125A (en) | Preparation method of preserved winter jujubes | |
| CN104171995B (en) | Preparation method and application of bitter gourd tea | |
| CN103704852A (en) | Novel peanut kernel peeling process | |
| CN104381780A (en) | Gelatinous solid hawthorn honey with efficacy of stimulating appetite | |
| CN102613612A (en) | Processing method of snack food of Chinese chestnut | |
| CN102334652A (en) | Processing method of non-fried puffed crispy red dates | |
| KR101691980B1 (en) | Manufacturing method of anchovy for improving calcium absorptance | |
| CN105285975A (en) | Freeze-dried American ginseng slice and preparation method thereof | |
| CN105767132A (en) | Fresh-keeping method of square bamboo shoots | |
| CN103734400A (en) | Snow pear-papaya tea | |
| CN102210465A (en) | Formula of rose sugar-stuck peanut and making method | |
| CN104172004A (en) | Preparation method for loquat fruit honey | |
| CN103960683A (en) | Premixed bamboo shootjelly flour | |
| CN103461901A (en) | Instant radix puerariae vermicelli and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200424 Address after: 402460 Banqiao Industrial Park, Rongchang District, Chongqing Co-patentee after: QIAQIA FOOD Co.,Ltd. Patentee after: Chongqing Qiaqia Food Co., Ltd Address before: 230601 No. 1599 Lianhua Road, Hefei economic and Technological Development Zone, Anhui, China Patentee before: QIAQIA FOOD Co.,Ltd. |
|
| TR01 | Transfer of patent right |