CN104095258A - Preparation and production method of seaweed flavor coated walnut kernel - Google Patents

Preparation and production method of seaweed flavor coated walnut kernel Download PDF

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Publication number
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
Authority
CN
China
Prior art keywords
walnut kernel
walnut
sugar
kernel
clothing
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.)
Pending
Application number
CN201310119359.6A
Other languages
Chinese (zh)
Inventor
迟翠华
秦丽丽
姜勇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
QINGDAO BAOQUAN PEANUTS PRODUCTS CO Ltd
Original Assignee
QINGDAO BAOQUAN PEANUTS PRODUCTS CO Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by QINGDAO BAOQUAN PEANUTS PRODUCTS CO Ltd filed Critical QINGDAO BAOQUAN PEANUTS PRODUCTS CO Ltd
Priority to CN201310119359.6A priority Critical patent/CN104095258A/en
Publication of CN104095258A publication Critical patent/CN104095258A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

A kind of sea sedge taste is wrapped up in preparation and the production method of clothing walnut
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.
CN201310119359.6A 2013-04-09 2013-04-09 Preparation and production method of seaweed flavor coated walnut kernel Pending CN104095258A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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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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