CN1063618C - Method for preparing peeled walnut kernel - Google Patents

Abstract

The present invention relates to a method for preparing peeled walnut kernels, which comprises the steps that walnuts are firstly immersed in cold water; the outer skins are peeled from completely immersed walnuts; the walnut kernels are immersed in hot water for 10 to 30 minutes; the outer skins of the walnut kernels are peeled, and then the peeled walnut kernels are immersed in salt water for half an hour to make the walnut kernels into white; the walnut kernels are steamed in high pressure for sterilization; finally the steps of the vacuum sealing packaging, etc. are carried out. The present invention both maintains the nutritional ingredients of the walnut kernels, and also removes the acerb taste from the walnut kernels. The present invention has the advantages of simple processing, etc.

Description

A kind of preparation method of blanched walnut meat

The present invention relates to a kind of preparation method of blanched walnut meat, it belongs to a kind of processing method of food.

Walnut kernel contains multiple human body desired substances such as rich in protein, fat, carbohydrate, vitamin B complex, vitamin C, vitamin E and zinc, iron, magnesium, has effects such as invigorating qi and benefiting blood, nourshing kidney controlling nocturnal emission with astringent drugs, beauty treatment Wu Fa, is suitable to people of all ages optimum food.But because the skin bitter taste of walnut kernel is puckery, difficulty of processing is big, brings a lot of inconvenience to the consumer.

The purpose of this invention is to provide a kind of production does not have the preparation method of blanched walnut meat bitter taste, easy to process.

Task of the present invention is achieved in that

This production method is made up of the following step:

1), earlier walnut was soaked in 10～20 ℃ cold water 22～24 hours,

2), soaked walnut is removed crust, make walnut kernel excellent,

3), walnut kernel is placed in 80～100 ℃ the hot water and soaked 10～30 minutes, remove the walnut kernel crust then,

4), the walnut kernel of removing crust is placed in 0.9% the salt solution and soaks half an hour, walnut kernel is bleached,

5), steam walnut kernel sterilization in 2～3 minutes with high pressure, steam pressure is 100～200 kPas,

6), with the walnut kernel vacuum sealed package of sterilizing.

Because the present invention removes the crust of walnut kernel, so the present invention has the nutrition that has promptly kept walnut kernel and removed bitter taste again, and advantage such as production and processing is convenient.

Embodiment:

1), earlier walnut was soaked 24 hours in 15 ℃ cold water,

2), soaked walnut kernel is removed crust, make walnut kernel excellent,

3), walnut kernel is placed in 80～100 ℃ the hot water and soaked 10 minutes, remove the walnut kernel crust then,

4), the walnut kernel of removing crust is placed in 0.9% the salt solution and soaks half an hour, walnut kernel is bleached,

5), at 150 kPas, pressure under, steam walnut kernel sterilization in 3 minutes,

6), the walnut kernel vacuum sealed package with sterilization promptly makes appetizing walnut kernel food.

Claims (1)

1, a kind of preparation method of blanched walnut meat, it is characterized in that: it is made up of the following step:

1), earlier walnut was soaked in 10～20 ℃ cold water 22～24 hours,

2), soaked walnut is removed crust, make walnut kernel excellent,

3), walnut kernel is placed in 80～100 ℃ the hot water and soaked 10～30 minutes, remove the walnut kernel crust then,

4), the walnut kernel of removing crust is placed in 0.9% the salt solution and soaks half an hour, walnut kernel is bleached,

5), steam walnut kernel sterilization in 2～3 minutes with high pressure, steam pressure is 100～200 kPas,

6), with the walnut kernel vacuum sealed package of sterilizing.