CN105029533A - 一种咸味山核桃仁的制作方法 - Google Patents
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Classifications
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
本发明公开了一种咸味山核桃仁的制作方法，属于食品加工领域。其特征在于：采用选料、初炒、浸盐、再炒、冷却、包装、成品的加工工艺流程。有益效果：本发明产品表面微带白色盐霜，核仁饱满，香脆可口，略带咸味，具有核桃仁应有的风味，本产品食用方便，老少皆宜，既能健脑益智，又能防抗衰老，是一种美味可口，营养保健的休闲食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种咸味山核桃仁的制作方法。
背景技术
核桃仁，又名胡桃仁、胡桃肉，为胡桃科植物的干燥成熟种子。秋季果实成熟时采收，除去肉质果皮，晒干，再除去核壳及木质隔膜。种仁多破碎成不规则的块状，完整者类球形，由二瓣种仁合成，皱缩多沟，凹凸不平。外被棕褐色薄膜状的种皮包围，剥去种皮显黄白色。质脆，子叶富油质，子叶味淡，油样，种皮味涩，以色黄、个大、饱满、油多者为佳。核桃仁富含丰富的营养素，有人体必需的钙、磷、铁等多种微量元素和矿物质，以及胡萝卜素、核黄素等多种维生素。核桃仁中所含脂肪的主要成分是亚油酸甘油脂，食用后不但不会使胆固醇升高，还能减少肠道对胆固醇的吸收，可作为高血压、动脉硬化患者的滋补品。这些油脂还可供给大脑基质的需要，核桃中所含的微量元素锌和锰是脑垂体的重要成分，常食有益于脑的营养补充，有健脑益智作用。
核桃外壳较硬，不易剥开取其果仁，用于加工成咸味山核桃仁可实现对核桃原料的综合利用，食用方便，且便于储存，提高其经济价值。
发明内容
本发明的目的是解决核桃食用不方便的问题，提供一种咸味山核桃仁的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种咸味山核桃仁的制作方法，其特征在于：采用选料、初炒、浸盐、再炒、冷却、包装、成品的加工工艺流程，具体操作步骤为：
A、选料：选用成熟、饱满、新鲜的山核桃为原料，剔除生虫、走油的山核桃，将核桃晒干后用筛子去掉杂草、树叶及其他杂质，再脱涩；
B、初炒：用旺火炒山核桃至壳缝线自然张开，手摸山核桃感到烫手为止；
C、浸盐：按每50千克山核桃、8千克细盐的比例配好盐水，将炒热的山核桃浸入盐水中，使山核桃仁充分吸收盐分后捞出；
D、再炒：浸盐后的山核桃沥去盐水后进行再炒，将盐巴加入锅中炒热，立即倒进山核桃，加入少许味精和冰糖，先用旺火炒，当炒至山核桃表面水分全部挥发后，淋少许柠檬汁，再用文火继续炒，直到核桃呈象牙色时起锅，炒制过程中，应不断搅动，以免生熟不均匀；
E、冷却：自然冷却即可；
F、包装：用塑料薄膜食品袋密封包装，即为成品。
有益效果：本发明产品表面微带白色盐霜，核仁饱满，香脆可口，略带咸味，具有核桃仁应有的风味，本产品食用方便，老少皆宜，既能健脑益智，又能防抗衰老，是一种美味可口，营养保健的休闲食品。
具体实施方式
实施例1：
一种咸味山核桃仁的制作方法，具体操作步骤为：
A、选料：选用成熟、饱满、新鲜的山核桃为原料，剔除生虫、走油的山核桃，将核桃晒干后用筛子去掉杂草、树叶及其他杂质，再脱涩；
B、初炒：用旺火炒山核桃至壳缝线自然张开，手摸山核桃感到烫手为止；
C、浸盐：按每80千克山核桃、10千克细盐的比例配好盐水，将炒热的山核桃浸入盐水中，加入少许柠檬酸，使山核桃仁充分吸收盐分后捞出；
D、再炒：浸盐后的山核桃沥去盐水后进行再炒，将盐巴加入锅中炒热，立即倒进山核桃，加入少许糖粉和桂花，先用旺火炒，当炒至山核桃表面水分全部挥发后，淋少许余甘果汁，再用文火继续炒，直到核桃呈象牙色时起锅，炒制过程中，应不断搅动，以免生熟不均匀；
E、冷却：自然冷却即可；
F、包装：用塑料薄膜食品袋密封包装，即为成品。
实施例2：
一种咸味山核桃仁的制作方法，具体操作步骤为：
A、选料：选用成熟、饱满、新鲜的山核桃为原料，剔除生虫、走油的山核桃，将核桃晒干后用筛子去掉杂草、树叶及其他杂质，再脱涩；
B、初炒：用旺火炒山核桃至壳缝线自然张开，手摸山核桃感到烫手为止；
C、浸盐：按每30千克山核桃、2千克细盐的比例配好盐水，将炒热的山核桃浸入盐水中，加入少许冰糖，使山核桃仁充分吸收盐分后捞出；
D、再炒：浸盐后的山核桃沥去盐水后进行再炒，将盐巴加入锅中炒热，立即倒进山核桃，加入少许孜然粉和鸡精，先用旺火炒，当炒至山核桃表面水分全部挥发后，淋少许玫瑰茄汁，再用文火继续炒，直到核桃呈象牙色时起锅，炒制过程中，应不断搅动，以免生熟不均匀；
E、冷却：自然冷却即可；
F、包装：用塑料薄膜食品袋密封包装，即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种咸味山核桃仁的制作方法，其特征在于：选料、初炒、浸盐、再炒、冷却、包装、成品的加工工艺流程，具体操作步骤为：
A、选料：选用成熟、饱满、新鲜的山核桃为原料，剔除生虫、走油的山核桃，将核桃晒干后用筛子去掉杂草、树叶及其他杂质，再脱涩；
B、初炒：用旺火炒山核桃至壳缝线自然张开，手摸山核桃感到烫手为止；
C、浸盐：按每50千克山核桃、8千克细盐的比例配好盐水，将炒热的山核桃浸入盐水中，使山核桃仁充分吸收盐分后捞出；
D、再炒：浸盐后的山核桃沥去盐水后进行再炒，将盐巴加入锅中炒热，立即倒进山核桃，加入少许味精和冰糖，先用旺火炒，当炒至山核桃表面水分全部挥发后，淋少许柠檬汁，再用文火继续炒，直到核桃呈象牙色时起锅，炒制过程中，应不断搅动，以免生熟不均匀；
E、冷却：自然冷却即可；
F、包装：用塑料薄膜食品袋密封包装，即为成品。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072308A (zh) * | 2016-06-14 | 2016-11-09 | 安徽真心食品有限公司 | 强体健脑的包膜核桃仁及其制备方法 |
| CN114403408A (zh) * | 2021-12-20 | 2022-04-29 | 浙江农林大学 | 一种基于固定酶的山核桃加工装置及其加工工艺 |
-
2015
- 2015-08-24 CN CN201510518918.XA patent/CN105029533A/zh active Pending
Non-Patent Citations (1)
| Title |
|---|
| 严泽湘: "《野菜野果食品加工技术与工艺配方》", 31 January 2004, 科学技术文献出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072308A (zh) * | 2016-06-14 | 2016-11-09 | 安徽真心食品有限公司 | 强体健脑的包膜核桃仁及其制备方法 |
| CN114403408A (zh) * | 2021-12-20 | 2022-04-29 | 浙江农林大学 | 一种基于固定酶的山核桃加工装置及其加工工艺 |
| CN114403408B (zh) * | 2021-12-20 | 2023-10-13 | 浙江农林大学 | 一种基于固定酶的山核桃加工装置及其加工工艺 |
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Application publication date: 20151111 |