CN104720004A - Special walnut boiling process - Google Patents
Special walnut boiling process Download PDFInfo
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- CN104720004A CN104720004A CN201510082950.8A CN201510082950A CN104720004A CN 104720004 A CN104720004 A CN 104720004A CN 201510082950 A CN201510082950 A CN 201510082950A CN 104720004 A CN104720004 A CN 104720004A
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Abstract
The invention discloses a special walnut boiling process. The process comprises the following steps: dispersing 2.8 to 3.0 parts of auxiliary aniseeds, 2.2 to 2.4 parts of pricklyash peels, 2.8 to 3.0 parts of fennel, 1.0 to 1.2 parts of chili pepper, 0.5 to 0.7 part of ginger and 25 to 27 parts of table salt by utilizing hot water to obtain a mixed solution, re-boiling the mixed solution, soaking 282 to 284 parts of walnuts in the mixed solution, finally spinning the water of the walnuts, draining the water of the walnuts to obtain the weird-flavor walnuts, carrying out vacuum packaging on the walnuts, sterilizing the walnuts at high temperature and high pressure, storing the packed walnuts at normal temperature, wherein the shelf life can reach 180 days. By adopting the weird boiling process, the dry and rough taste of the original-flavor walnut can be overcome, the nutrients of the original-flavor walnut can be reserved, and the edible value is high.
Description
Technical field
The invention belongs to walnut processing technique field in food service industry, be specifically related to a kind of processing technology of walnut product.
Background technology
Walnut is the food that a kind of nutritive value is very high.Phosphatide in walnut, has excellent health functions to cranial nerve, is conducive to brain development, improves intelligence; Containing unrighted acid in walnut oil, there is the arteriosclerotic effect of control; Containing indispensable trace elements of human body such as zinc, manganese, chromium in walnut kernel, can delay senility, protect cardiovascular and cerebrovascular.In addition, the antitussive and antiasthmatic effect of walnut kernel is also fairly obvious.Often edible walnut, can improve the health, again can delaying senility.
But directly edible former fruit stone peach exists shortcomings, such as: walnut kernel itself is comparatively hard, and mouthfeel is dry and astringent, bitter, not only thinks that mouthfeel is dull time edible, people can be allowed again to feel to feel sick of, so cause a lot of people not like eating walnut after how eating.
In order to change this present situation, be developed multiple walnut product, existing walnut product has walnut powder, walnut drink etc. in the market.Walnut powder needs to wash open with hot water before consumption, edible inconvenient, and when reconstituting, water temperature over-high also can destroy some nutritional labeling in walnut, reduces its edibility; Although walnut drink instant, add a large amount of chemical addition agent unhelpful to human body in drink, eat and too much may damage human body, be therefore also subject to the repulsion of a part of consumer.
Therefore, the walnut product processing technology that exploitation is new further, produces a kind of nutrition, health, delicious walnut product, is the problem being worth research.
Summary of the invention
The object of this invention is to provide the processing technology of a kind of nutrition, health, delicious walnut product, do not use chemical addition agent in this technique, preparation process is simple to operation.
In order to realize object of the present invention, inventor provide following technical scheme.
The strange of walnut boils a processing technology, comprises following operating procedure:
A. take various raw material, by all auxiliary material mixing except walnut, add hot water, stir, make immersion feed liquid;
The immersion feed liquid heating of b. being made by step a is boiled, and obtains feed liquid of seething with excitement;
C., after feed liquid stops boiling, add walnut at 70-80 DEG C and soak;
D. pull out when the walnut soaked is cooled to 15-20 DEG C, carry out centrifugal water dumping successively, divide to leave standstill and control water;
Wherein, the ratio of weight and number of raw material is: walnut 282-284 part, aniseed 2.8-3.0 part, Chinese prickly ash 2.2-2.4 part, fennel seeds 2.8-3.0 part, capsicum 1.0-1.2 part, ginger 0.5-0.7 part, salt 25-27 part.
The strange of above-mentioned walnut boils processing technology, and the amount adding hot water described in step a is 25-30 times of auxiliary material gross weight, preferably 27.75 times.In this concentration range, for soaking the feed liquid better flavor of walnut, easily being absorbed by walnut kernel, strengthening the mouthfeel of product.When the amount of hot water is 27.75 times of auxiliary material gross weight, best results.
The temperature adding hot water described in step a is >=90 DEG C.The high temperature of more than 90 DEG C is easy to make fragrance emission in auxiliary material in water, is conducive to the immersion of walnut.
The time of boiling described in step b is 2 minutes.Boil and the fragrance of auxiliary material within 2 minutes, both can have been made fully to distribute, fragrance can not be caused again to run off, and effect is just right.
The time of soaking described in step c is 12 hours.The present invention's walnut used raw material is the complete walnut of belt leather, and inventor utilizes walnut suture tip place opening own, and opening accounts for this feature of whole walnut sutural 1/2, only adopts the process of immersion just can realize the tasty of walnut.
The time of centrifugal water dumping described in steps d is 20-30 minute, the rotating speed of centrifugal water dumping is 500 revs/min, walnut shell both can not rotate because of violent or collide for a long time and broken shell occurs, and most circulating water in shell also can be made to throw away within the shortest time, and Energy Efficiency Ratio is better.
The time controlling water described in steps d is 6-7 hour, and temperature during control water is 15-25 DEG C, and ambient humidity during control water is 35-40%.Because the walnut temperature after soaking is 15-20 DEG C, with temperature close during control water, therefore do not have transmission and the exchange of temperature between two step operations, this temperature can not cause rotten in lower 6 hours; Under selected damp condition, the control water time can not be extended because ambient temperature is excessive, also can not make walnut shell exocuticle overdrying because humidity is too low; Under above-mentioned temperature and humidity conditions, control water 6-7 hour, the moisture of finished product can be made to reach the requirement of 20-25%.
The strange of above-mentioned walnut boils processing technology, and the ratio of weight and number of described raw material is: walnut 283 parts, aniseed 2.9 parts, 2.3 parts, Chinese prickly ash, fennel seeds 2.9 parts, 1.2 parts, capsicum, ginger 0.6 part, salt 26 parts.
By the strange walnut product boiling processing technology and prepare of above-mentioned walnut, the pungent perfume (or spice) of taste, micro-sweet in be mingled with again limp and numb taste, taste and do not have some local flavor.
The processing technology of walnut of the present invention, be different from general direct poach or the fried mode of being put together by supplementary material, through hot water punching material, boiling water boiling material after first all auxiliary materials being mixed, then walnut is soaked in the feed liquid of auxiliary material, eventually pass water dumping, control water obtains strange taste walnut, its water content is 20-25%, can deposit and never degenerate for 180 days after vacuum packaging, good stability, is convenient to store, carry.Whole technological process is short, simple to operate, yield rate is high, production efficiency is high.
Compared with original flavor walnut, the strange taste walnut that technique of the present invention obtains directly soaks gained by feed liquid, can not destroy the nutritional labeling of walnut, fully remain its edibility.
After control water, the water content of walnut is 20-25%, under this moisture state, obtained walnut does not have current obviously to leach, vacuum-packed sealing serviceability rate is so just made to improve, the probability of walnut microbiological contamination reduces, the shelf life extension of walnut, the moisture content of 20-25% can not have obvious emollescence to the quality of walnut simultaneously, does not affect its mouthfeel.
The present invention is by selecting rational supplementary material proportioning, suitable processing technology, and the strange taste walnut obtained absorbs the moisture soaking feed liquid, draw the flavor component of feed liquid, eliminated the astringent taste of walnut itself, make finished product mouthfeel no longer dry and astringent, entrance wets fresh, and more product are more fragrant, its flavour of product, with micro-salty be main body taste, the slightly spicy hot of the micro-sweet and Chinese prickly ash of fennel, hardness is moderate, pulp toughness is strong, fresh crisp-fried is glutinous, not oily not puckery, can strengthen the appetite of people.
Because the water suction of walnut shell is softening when eating raw, easily removing, so easily edible, with eating with stripping, being particularly suited for often putting on the dining table of people as vegetable.
Detailed description of the invention
Below in conjunction with specific embodiment, content of the present invention is described in further detail.
Embodiment 1
Raw material: walnut 28.3kg, aniseed 0.29kg, Chinese prickly ash 0.23kg, fennel seeds 0.29kg, capsicum 0.12kg, ginger 0.06 part, salt 2.6kg.
A. take various raw material, by all auxiliary material mixing except walnut, add the hot water 885kg of 100 DEG C, stir, make immersion feed liquid;
The immersion feed liquid heating of b. being made by step a is boiled, and keeps violent boiling 2 minutes, obtains feed liquid of seething with excitement;
C. after feed liquid stops boiling, add walnut at 75 DEG C and soak, soak 12h;
D. the complete walnut of immersion is pulled out, 500 revs/min of centrifugal water dumpings 20 minutes, then walnut is divided and under temperature 25 DEG C, humidity 40% condition, leave standstill control water 7 hours on mesh screen with holes;
Walnut after being terminated by control water carries out vacuum packaging in the cleaning shop of 300,000 grades, and 9 thick two-layer compound retort pouch selected by packaging material, and packaging is placed on 121 DEG C, sterilizing 25min under 0.1-0.12MPa pressure condition.Normal temperature keeps in Dark Place.
Embodiment 2
Raw material: walnut 28.2kg, aniseed 0.28kg, Chinese prickly ash 0.22kg part, fennel seeds 0.28kg, capsicum 0.10kg, ginger 0.05, salt 2.5kg.
A. take various raw material, by all auxiliary material mixing except walnut, add the hot water 790.8kg of 90 DEG C, stir, make immersion feed liquid;
The immersion feed liquid heating of b. being made by step a is boiled, and keeps boiling 2 minutes, obtains feed liquid of seething with excitement;
C. after feed liquid stops boiling, add walnut at 70 DEG C and soak, soak 12h;
D. the complete walnut of immersion is pulled out, 500 revs/min of centrifugal water dumpings 20 minutes, then walnut is divided and under temperature 20 DEG C, humidity 35% condition, leave standstill control water 6 hours on mesh screen with holes;
Packaging, sterilizing, storage are with embodiment 1.
Embodiment 3
Walnut 28.4kg, aniseed 0.30kg, Chinese prickly ash 0.24kg, fennel seeds 0.30kg, capsicum 0.12kg, ginger 0.07 part, salt 2.7kg.
A. take various raw material, by all auxiliary material mixing except walnut, add the hot water 963.9kg of 95 DEG C, stir, make immersion feed liquid;
The immersion feed liquid heating of b. being made by step a is boiled, and keeps boiling 2 minutes, obtains feed liquid of seething with excitement;
C. after feed liquid stops boiling, add walnut at 70 DEG C and soak, soak 12h;
D. the complete walnut of immersion is pulled out, 500 revs/min of centrifugal water dumpings 20 minutes, then walnut is divided and under temperature 15 DEG C, humidity 40% condition, leave standstill control water 7 hours on mesh screen with holes;
Packaging, sterilizing, storage are with embodiment 1.
Embodiment 4
The main nutrient composition of relevant criterion to the walnut that embodiment 1-3 obtains that inventor specifies according to GB/T22165 is checked, and contrasts with the nutritional labeling of raw material walnut, and result is as shown in table 1.
Table 1
| Sample | Protein (%) | Fat (%) | Carbohydrate (%) |
| Embodiment 1 raw material walnut | 18％ | 58％ | 5.6％ |
| Embodiment 1 finished product walnut | 15.71％ | 43.63％ | 8.1％ |
| Embodiment 2 raw material walnut | 18.3％ | 58.1％ | 5.8％ |
| Embodiment 2 finished product walnut | 15.6％ | 42.12％ | 8.2％ |
| Embodiment 3 raw material walnut | 17.9％ | 58.9％ | 5.7％ |
| Embodiment 3 finished product walnut | 15.61％ | 43.24％ | 8.0％ |
Embodiment 5
The walnut that embodiment 1-3 prepares by inventor samples respectively, does destructive cultivation, detect after 28 days under 55 DEG C of constant temperatures, and sensory properties is all good, and concrete outcome is as shown in table 2.
GB22165 requires other class roasted seeds and nuts acid value: acid value (with fatty acid, KOH)/(mg/g)≤3; Peroxide value (with buttermeter)/(g/100g)≤0.38.
Table 2
The amplification of acid value under 55 DEG C of conditions, peroxide value average every day is 6 times of amplification under normal temperature (20 DEG C) condition, and 55 DEG C of preservations are never degenerated for one month, therefore at least can preserve 6 months under normal temperature condition.Reach limit value 60%.
Claims (10)
1. the strange of walnut boils a processing technology, it is characterized in that, comprises following operating procedure:
A. take various raw material, by all auxiliary material mixing except walnut, add hot water, stir, make immersion feed liquid;
The immersion feed liquid heating of b. being made by step a is boiled, and obtains feed liquid of seething with excitement;
C., after feed liquid stops boiling, add walnut at 70-80 DEG C and soak;
D. pull out when the walnut soaked is cooled to 15-20 DEG C, carry out centrifugal water dumping successively, divide to leave standstill and control water;
Wherein, the ratio of weight and number of raw material is: walnut 282-284 part, aniseed 2.8-3.0 part, Chinese prickly ash 2.2-2.4 part, fennel seeds 2.8-3.0 part, capsicum 1.0-1.2 part, ginger 0.5-0.7 part, salt 25-27 part.
2. the strange of a kind of walnut according to claim 1 boils processing technology, it is characterized in that, the amount adding hot water described in step a is 25-30 times of auxiliary material gross weight.
3. the strange of a kind of walnut according to claim 1 boils processing technology, it is characterized in that, the temperature adding hot water described in step a is >=90 DEG C.
4. the strange of a kind of walnut according to claim 1 boils processing technology, it is characterized in that, the time of boiling described in step b is 2 minutes.
5. the strange of a kind of walnut according to claim 1 boils processing technology, it is characterized in that, the time of soaking described in step c is 12 hours.
6. the strange of a kind of walnut according to claim 1 boils processing technology, it is characterized in that, the time of centrifugal water dumping described in steps d is 20-30 minute.
7. the strange of a kind of walnut according to claim 1 boils processing technology, it is characterized in that, the rotating speed of centrifugal water dumping described in steps d is 500 revs/min.
8. the strange of a kind of walnut according to claim 1 boils processing technology, it is characterized in that, the time controlling water described in steps d is 6-7 hour, and temperature during control water is 15-25 DEG C, and ambient humidity during control water is 35-40%.
9. the strange of a kind of walnut according to claim 1 boils processing technology, it is characterized in that, the ratio of weight and number of described raw material is: walnut 283 parts, aniseed 2.9 parts, 2.3 parts, Chinese prickly ash, fennel seeds 2.9 parts, 1.2 parts, capsicum, ginger 0.6 part, salt 26 parts.
10. the strange walnut product boiling processing technology and prepare of a kind of walnut as described in claim 1-9 any one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510082950.8A CN104720004A (en) | 2015-02-15 | 2015-02-15 | Special walnut boiling process |
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| CN201510082950.8A CN104720004A (en) | 2015-02-15 | 2015-02-15 | Special walnut boiling process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112947A (en) * | 2018-01-12 | 2018-06-05 | 杭州姚生记食品有限公司 | A kind of hickory kernel subtracts oxygen quality keeping processing method |
| WO2020130973A3 (en) * | 2018-12-19 | 2020-10-15 | Amac Dincer | A food preparation method |
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|---|---|---|---|---|
| CN1063027A (en) * | 1991-12-27 | 1992-07-29 | 陕西省汉中市罐头食品厂 | Blanched walnut meat |
| CN1689458A (en) * | 2004-04-28 | 2005-11-02 | 北京华尔纳生态科技有限公司 | Method for processing walnut kernel |
| CN1927055A (en) * | 2006-09-23 | 2007-03-14 | 山西威特食品有限公司 | Multi-taste walnut kernel and making method thereof |
| CN1981637A (en) * | 2005-12-16 | 2007-06-20 | 浙江科技学院 | Serial dried fruits and their production |
| CN102100377A (en) * | 2009-12-22 | 2011-06-22 | 周晟 | Technology and method for processing sugar-free hickory nut kernels |
| CN102224952A (en) * | 2011-05-24 | 2011-10-26 | 中国农业大学 | Method for preparing multi-flavor thin-shell entire walnuts |
-
2015
- 2015-02-15 CN CN201510082950.8A patent/CN104720004A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063027A (en) * | 1991-12-27 | 1992-07-29 | 陕西省汉中市罐头食品厂 | Blanched walnut meat |
| CN1689458A (en) * | 2004-04-28 | 2005-11-02 | 北京华尔纳生态科技有限公司 | Method for processing walnut kernel |
| CN1981637A (en) * | 2005-12-16 | 2007-06-20 | 浙江科技学院 | Serial dried fruits and their production |
| CN1927055A (en) * | 2006-09-23 | 2007-03-14 | 山西威特食品有限公司 | Multi-taste walnut kernel and making method thereof |
| CN102100377A (en) * | 2009-12-22 | 2011-06-22 | 周晟 | Technology and method for processing sugar-free hickory nut kernels |
| CN102224952A (en) * | 2011-05-24 | 2011-10-26 | 中国农业大学 | Method for preparing multi-flavor thin-shell entire walnuts |
Non-Patent Citations (1)
| Title |
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| 李志成等: "怪味核桃加工工艺研究", 《陕西农业科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112947A (en) * | 2018-01-12 | 2018-06-05 | 杭州姚生记食品有限公司 | A kind of hickory kernel subtracts oxygen quality keeping processing method |
| CN108112947B (en) * | 2018-01-12 | 2021-06-08 | 杭州姚生记食品有限公司 | Oxygen-reducing quality-guaranteeing processing method for hickory nut kernels |
| WO2020130973A3 (en) * | 2018-12-19 | 2020-10-15 | Amac Dincer | A food preparation method |
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Application publication date: 20150624 |