CN104095258A - Preparation and production method of seaweed flavor coated walnut kernel - Google Patents
Preparation and production method of seaweed flavor coated walnut kernel Download PDFInfo
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- CN104095258A CN104095258A CN201310119359.6A CN201310119359A CN104095258A CN 104095258 A CN104095258 A CN 104095258A CN 201310119359 A CN201310119359 A CN 201310119359A CN 104095258 A CN104095258 A CN 104095258A
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- walnut kernel
- walnut
- sugar
- kernel
- clothing
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 53
- 235000020234 walnut Nutrition 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 241001474374 Blennius Species 0.000 title abstract 4
- 239000000796 flavoring agent Substances 0.000 title abstract 4
- 235000019634 flavors Nutrition 0.000 title abstract 4
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 52
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 241000541656 Carex marina Species 0.000 claims description 21
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 230000017525 heat dissipation Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009495 sugar coating Methods 0.000 claims description 5
- 229910052751 metal Inorganic materials 0.000 claims description 2
- 239000002184 metal Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 239000011265 semifinished product Substances 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008469 Peptic Ulcer Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 230000008271 nervous system development Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000011906 peptic ulcer disease Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation and production method of seaweed flavor coated walnut kernel, which comprises the following ingredients: a seaweed flavor powder, walnut kernel, white granulated sugar and flour. The method comprises the steps of material selection, sugar decoction, coating and molding. The seaweed flavor coated walnut kernel prepared by the method has rich nutrient and crisp taste, and is an essential fine product for entertaining guests, travel and leisure.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of sea sedge taste and wrap up in preparation and the production method of clothing walnut.
Background technology
The nutrition of sea sedge itself is very high, because it is grown on the rock of seashore, has fully drawn the elite in seawater, and the content of protein, minerals and vitamins is extremely abundant, is called " treasure-house of vitamin " by people.Wherein, the content of carrotene, riboflavin, vitamin A, B family vitamin is high especially.In sea sedge, also contain the mineral matter such as iron, calcium.The fat content of sea sedge is lower, only account for 1%-2% of whole nutritional labelings, but the content that is wherein conducive to the unrighted acid EPA of nervous system development just accounted for wherein 52%, add the minerals and vitamins of a large amount of needed by human, eat for a long time the incidence of disease that sea sedge can be improved microcirculation, enhancing immunity, be delayed senility, reduces cancer and cardiovascular disease.Walnut contains abundant Cobastab and E, can prevent cell senescence, can divide brain tonic, strengthens memory and delay senility.In addition, sea sedge can prevent and treat peptic ulcer, delays senility, and helps Ms to keep the lubricated health of skin.In walnut, contain special vitamin ingredients, the cholesterol that not only do not raise, can also reduce the absorption of enteron aisle to cholesterol, is applicable to artery sclerosis, hypertension and Coronary Heart Disease Patients edible.The sea sedge taste of producing that sea sedge is combined with walnut is wrapped up in clothing walnut, and nutritious, mouthfeel is crisp, is more applicable to consumer's taste, thereby has better economic benefit.
Summary of the invention
The object of this invention is to provide a kind of sea sedge taste nutritious, that mouthfeel is crisp and wrap up in clothing walnut.
Technical solution of the present invention is achieved in that
A kind of sea sedge taste is wrapped up in clothing walnut, comprises sea sedge toppings 10-20 part, walnut kernel 100-120 part, white granulated sugar 20-30 part, flour 40-50 part.
1, first carry out selecting of walnut kernel raw material, half of fragmentation, impurity etc. are chosen, and the walnut kernel of selecting answers kernel plentiful, color and luster is yellowish-white, and it is that the baking oven of 70 DEG C-80 DEG C is baked to faint yellow that walnut kernel is put into temperature.
2,, according to sugar: the ratio of water=5:1 is burnt water to 80 DEG C and successively added white granulated sugar, slowly stir to white granulated sugar and all melt.
3, walnut kernel is poured in sugar coating machine, machined, successively add suitable malt sugar, mixed flour, make the covering of walnut kernel surface uniform complete.
4, sea sedge toppings are bonded to the surface of walnut kernel uniformly after completing.
5, the flat baking oven of the walnut kernel of moulding being put into 210 DEG C-230 DEG C of temperature toasts 30-40 minute, and baking oven revolution is adjusted to 400-500 rev/min, is faint yellow and is advisable, natural heat dissipation 30-50 minute after coming out of the stove to wrapping up in clothing walnut kernel surface.
6, the semi-finished product that dry well are evenly added in the bucket of selection, pick out and wrap up in the inhomogeneous and broken walnut kernel of clothing, the finished product after choosing is after metal detector, and after weighing, packaging is put in storage.
It is walnut nutritious abundant that the sea sedge taste of making by this method is wrapped up in clothing, and mouthfeel is crisp, liked by masses.
Detailed description of the invention
1, select 100 kilograms of the yellowish-white high-quality walnut kernel of nothing fragmentation, impurity and the plentiful color and luster of kernel, walnut kernel is baked to faint yellow; Get 20 kilograms of white granulated sugars, according to the ratio of sugar: water=5:1, water is burnt to 80 DEG C and successively adds white granulated sugar, slowly stir to white granulated sugar and all melt; Walnut kernel is poured in sugar coating machine, machined, successively add suitable malt sugar, mixed flour, walnut kernel surface is covered completely, then sea sedge toppings are bonded at uniformly to the surface of walnut kernel; The clothing walnut kernel of wrapping up in of moulding is put into the stove of 210 DEG C of temperature and toasted 40 minutes, be faint yellow be advisable to ball surface, after coming out of the stove, natural heat dissipation can be packed warehouse-in in 30 minutes after selecting.
2, select 100 kilograms of the yellowish-white high-quality walnut kernel of nothing fragmentation, impurity and the plentiful color and luster of kernel, walnut kernel is baked to faint yellow; Get 25 kilograms of white granulated sugars, according to the ratio of sugar: water=5:1, water is burnt to 80 DEG C and successively adds white granulated sugar, slowly stir to white granulated sugar and all melt; Walnut kernel is poured in sugar coating machine, machined, successively add suitable malt sugar, mixed flour, walnut kernel surface is covered completely, then sea sedge toppings are bonded at uniformly to the surface of walnut kernel; The clothing walnut kernel of wrapping up in of moulding is put into the stove of 220 DEG C of temperature and toasted 35 minutes, be faint yellow be advisable to ball surface, after coming out of the stove, natural heat dissipation can be packed warehouse-in in 30 minutes after selecting.
3, select 100 kilograms of the yellowish-white high-quality walnut kernel of nothing fragmentation, impurity and the plentiful color and luster of kernel, walnut kernel is baked to faint yellow; Get 30 kilograms of white granulated sugars, according to the ratio of sugar: water=5:1, water is burnt to 80 DEG C and successively adds white granulated sugar, slowly stir to white granulated sugar and all melt; Walnut kernel is poured in sugar coating machine, machined, successively add suitable malt sugar, mixed flour, walnut kernel surface is covered completely, then sea sedge toppings are bonded at uniformly to the surface of walnut kernel; The clothing walnut kernel of wrapping up in of moulding is put into the stove of 230 DEG C of temperature and toasted 30 minutes, be faint yellow be advisable to ball surface, after coming out of the stove, natural heat dissipation can be packed warehouse-in in 30 minutes after selecting.
Claims (2)
1. sea sedge taste is wrapped up in preparation and a production method for clothing walnut, it is characterized in that comprising following composition: sea sedge toppings 10-20 part, walnut kernel 100-120 part, white granulated sugar 20-30 part, flour 40-50 part.
2. sea sedge taste is wrapped up in preparation and a production method for clothing walnut, comprises the following steps:
A, first carry out selecting of walnut kernel raw material, half of fragmentation, impurity etc. are chosen, and the walnut kernel of selecting answers kernel plentiful, color and luster is yellowish-white, and it is that the baking oven of 70 DEG C-80 DEG C is baked to faint yellow that walnut kernel is put into temperature;
B, according to the ratio of sugar: water=5:1, water is burnt to 80 DEG C and successively adds white granulated sugar, slowly stir to white granulated sugar and all melt;
C, walnut kernel is poured in sugar coating machine, machined, successively add suitable malt sugar, mixed flour, make the covering of walnut kernel surface uniform complete;
D, sea sedge toppings are bonded to the surface of walnut kernel uniformly after completing;
E, the flat baking oven that the walnut kernel of moulding is put into 210 DEG C-230 DEG C of temperature toast 30-40 minute, and baking oven revolution is adjusted to 400-500 rev/min, are faint yellow and are advisable, natural heat dissipation 30-50 minute after coming out of the stove to wrapping up in clothing walnut kernel surface;
F, the semi-finished product that dry well are evenly added in the bucket of selection, pick out and wrap up in the inhomogeneous and broken walnut kernel of clothing, the finished product after choosing after metal detector, packaging warehouse-in after weighing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310119359.6A CN104095258A (en) | 2013-04-09 | 2013-04-09 | Preparation and production method of seaweed flavor coated walnut kernel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310119359.6A CN104095258A (en) | 2013-04-09 | 2013-04-09 | Preparation and production method of seaweed flavor coated walnut kernel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104095258A true CN104095258A (en) | 2014-10-15 |
Family
ID=51664091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310119359.6A Pending CN104095258A (en) | 2013-04-09 | 2013-04-09 | Preparation and production method of seaweed flavor coated walnut kernel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104095258A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054140A (en) * | 2015-08-11 | 2015-11-18 | 王新昌 | Carya cathayensis kernel skin wrapping food processing method and skin wrapping food |
| CN107853656A (en) * | 2017-10-26 | 2018-03-30 | 茂名市电白区玖乐食品有限公司 | A kind of processing method of instant walnut |
-
2013
- 2013-04-09 CN CN201310119359.6A patent/CN104095258A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054140A (en) * | 2015-08-11 | 2015-11-18 | 王新昌 | Carya cathayensis kernel skin wrapping food processing method and skin wrapping food |
| CN107853656A (en) * | 2017-10-26 | 2018-03-30 | 茂名市电白区玖乐食品有限公司 | A kind of processing method of instant walnut |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141015 |