CN105614535A - Making technology of fragrant crisp walnuts - Google Patents
Making technology of fragrant crisp walnuts Download PDFInfo
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- CN105614535A CN105614535A CN201410592629.XA CN201410592629A CN105614535A CN 105614535 A CN105614535 A CN 105614535A CN 201410592629 A CN201410592629 A CN 201410592629A CN 105614535 A CN105614535 A CN 105614535A
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- walnuts
- crisp
- semen juglandis
- making technology
- delicious
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Abstract
The invention discloses a making technology of fragrant crisp walnuts. The making technology comprises the following steps of immersing walnuts: adding an appropriate amount of table salt, an appropriate amount of cane sugar and an appropriate quantity of natural spices in water to be compounded into immersion liquid, loading the immersion liquid in a closed container, enabling the walnuts to be immersed into the immersion liquid, and performing vacuumizing operation or pressurized operation on the container, wherein the negative pressure is minus 0.02 to minus 0.07Mp, the vacuumizing time is 25-65 minutes, the positive pressure is 2-10Mp, and the pressurizing time is 3-8 hours; and boiling the treated walnuts, and drying the boiled walnuts. The walnuts made by the making technology disclosed by the invention are free from pollution, easy to preserve, and fragrant, crisp and delicious in flavor, and are modern green health-care foods.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing technology of a kind of delicious and crisp Semen Juglandis.
Background technology
Semen Juglandis in Semen Juglandis has abundant use value and nutritive value, has the strong body of qi-restoratives, provides nutrition, anti-inflammation and sterilization, maintaining skin, cancer-resisting, the anti-effect of waiting for a long time of brain-strengthening, and often eat Semen Juglandis has great benefit to human body. In the processing technology of current delicious and crisp Semen Juglandis, producing finished product taste bad, product is of low nutritive value, and not easily preserves.
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that the processing technology of a kind of delicious and crisp Semen Juglandis, improve product taste, produce delicious and crisp Semen Juglandis crisp, fragrant and pleasant to taste, can preserve for a long time.
The processing technology of delicious and crisp Semen Juglandis provided by the invention, comprises the following steps:
(1) dipping Semen Juglandis, appropriate Sal, sucrose and natural perfume material are added to the water and are configured to impregnation liquid, impregnation liquid is contained in hermetic container, and make Semen Juglandis be immersed among impregnation liquid, container intracavity is carried out evacuation or pressurized operation again: its negative pressure is-0.02 to-0.07Mp, and the pumpdown time is 25-65 minute; Its malleation gauge pressure is 2-10Mp, and pressing time is 3-8 hour;
(2) boil, dry.
The processing technology of delicious and crisp Semen Juglandis provided by the invention, it has the beneficial effects that, overcomes in the processing technology of prior art processing delicious and crisp Semen Juglandis and produces finished product taste bad, and product is of low nutritive value, not easily the problem such as preservation. Make product preservation pollution-free, easy, crisp, fragrant and pleasant to taste, meet the demand of people.
Detailed description of the invention
Below in conjunction with an embodiment, the processing technology of delicious and crisp Semen Juglandis provided by the invention is described in detail.
Embodiment
The processing technology of the delicious and crisp Semen Juglandis of the present embodiment, comprises the following steps:
(1) dipping Semen Juglandis: appropriate Sal, sucrose and natural perfume material are added to the water and are configured to impregnation liquid, impregnation liquid is contained in hermetic container, and make Semen Juglandis be immersed among impregnation liquid, container intracavity carrying out evacuation or pressurized operation again: its negative pressure is-0.05Mp, the pumpdown time is 50 minutes; Its malleation gauge pressure is 10Mp, and pressing time is 6 hours;
(2) boil, dry.
The processing technology of delicious and crisp Semen Juglandis, the delicious and crisp Semen Juglandis food produced is crisp, fragrant and pleasant to taste, can preserve for a long time. Not only the more existing Semen Juglandis processing technology of production technology is simple, and ensure that quality and the nutritive value of product, improves the utilization rate of raw material, extends the holding time of product.
Claims (1)
1. the processing technology of a delicious and crisp Semen Juglandis, it is characterised in that: said method comprising the steps of:
(1) dipping Semen Juglandis, appropriate Sal, sucrose and natural perfume material are added to the water and are configured to impregnation liquid, impregnation liquid is contained in hermetic container, and make Semen Juglandis be immersed among impregnation liquid, container intracavity is carried out evacuation or pressurized operation again: its negative pressure is-0.02 to-0.07Mp, and the pumpdown time is 25-65 minute; Its malleation gauge pressure is 2-10Mp, and pressing time is 3-8 hour;
(2) boil, dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410592629.XA CN105614535A (en) | 2014-10-30 | 2014-10-30 | Making technology of fragrant crisp walnuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410592629.XA CN105614535A (en) | 2014-10-30 | 2014-10-30 | Making technology of fragrant crisp walnuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105614535A true CN105614535A (en) | 2016-06-01 |
Family
ID=56030232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410592629.XA Pending CN105614535A (en) | 2014-10-30 | 2014-10-30 | Making technology of fragrant crisp walnuts |
Country Status (1)
| Country | Link |
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| CN (1) | CN105614535A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993736A (en) * | 2017-05-17 | 2017-08-01 | 黑龙江燕麦乡食品科技有限公司 | The preparation method of organic oat acid milk |
| CN107397182A (en) * | 2017-07-31 | 2017-11-28 | 大姚广益发展有限公司 | A kind of crisp shell walnut and preparation method thereof |
| CN114468262A (en) * | 2021-12-20 | 2022-05-13 | 广西凭祥汇隆食品有限公司 | Nut processing method |
-
2014
- 2014-10-30 CN CN201410592629.XA patent/CN105614535A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993736A (en) * | 2017-05-17 | 2017-08-01 | 黑龙江燕麦乡食品科技有限公司 | The preparation method of organic oat acid milk |
| CN107397182A (en) * | 2017-07-31 | 2017-11-28 | 大姚广益发展有限公司 | A kind of crisp shell walnut and preparation method thereof |
| CN114468262A (en) * | 2021-12-20 | 2022-05-13 | 广西凭祥汇隆食品有限公司 | Nut processing method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160601 |
|
| WD01 | Invention patent application deemed withdrawn after publication |