CN107149001A - Extend the method for walnut shelf-life - Google Patents
Extend the method for walnut shelf-life Download PDFInfo
- Publication number
- CN107149001A CN107149001A CN201710262416.4A CN201710262416A CN107149001A CN 107149001 A CN107149001 A CN 107149001A CN 201710262416 A CN201710262416 A CN 201710262416A CN 107149001 A CN107149001 A CN 107149001A
- Authority
- CN
- China
- Prior art keywords
- walnut
- shelf
- life
- pine
- spread
- 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.)
- Withdrawn
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/08—Drying; Subsequent reconstitution
Abstract
The invention discloses a kind of method for extending the walnut shelf-life, belong to walnut deep process technology field.The present invention includes the walnut that firm harvesting is returned removing pulp, cleans up, dries its surface moisture, it is then placed in baking room, individual layer is spread, and tealeaves is sprinkled on the walnut spread, then using the charcoal that is made to pine as thermal source, walnut is baked.Charcoal of the present invention by being made using pine adds tealeaves as thermal source, and during being baked to walnut around walnut, so as to not only make more than walnut the fragrance of tea and pine, the local flavor of abundant walnut, but also can effectively prevent walnut surface from going mouldy, extend its shelf-life.
Description
Technical field
The invention belongs to walnut deep process technology field, more particularly to a kind of store method of walnut.
Background technology
Walnut, also known as English walnut, Qiang peach is juglandaceae plant.With almond, cashew nut, fibert and referred to as world-renowned " four is big
Dry fruit ".Walnut kernel contains abundant nutrient, and 15~20 grams of protein, fatty more, 10 grams of carbohydrate are contained per hectogram；
And contain a variety of dimension lifes such as various trace elements and the mineral matters such as calcium needed by human, phosphorus, iron, and carrotene, riboflavin
Element, it is beneficial to human body, it is one of deep nut based food liked by common people.At present, walnut is mainly dry by being made into
Fruit reaches the purpose preserved for a long time.But traditional processing mode is excessively simple and crude so that shelf-life of walnut dry fruit is too short, easy hair
Mildew the phenomenons such as change.
The content of the invention
Present invention solves the technical problem that being to provide a kind of method for extending the walnut shelf-life, this method can be solved effectively
Certainly the shelf-life of walnut dry fruit it is too short, it is easy go mouldy etc. phenomenon the problem of.
In order to solve the above-mentioned technical problem, the technical solution adopted in the present invention is：
It comprises the following steps：
The walnut that firm harvesting is returned is removed into pulp, is cleaned up, is dried its surface moisture, be then placed in baking room, individual layer
Spread, and sprinkle on the walnut spread tealeaves, then using the charcoal that is made to pine as thermal source, walnut is dried
System.
Due to using above-mentioned technical proposal, the beneficial effect that the present invention is obtained is：
The present invention by the charcoal that is made using pine as thermal source, and during being baked to walnut, in the week of walnut
Addition tealeaves is enclosed, so as to not only make more than walnut the fragrance of tea and pine, the local flavor of walnut is enriched, but also can effectively prevent
Walnut surface is gone mouldy, and extends its shelf-life.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, and protection scope of the present invention is not only limited to
In following examples.
Embodiment 1 --- the method for extension walnut shelf-life
This method comprises the following steps：
The walnut that firm harvesting is returned is removed into pulp, is cleaned up, is dried its surface moisture, be then placed in baking room, individual layer
Spread, and it is uniform on the walnut spread sprinkle the Lonicera flower tea for accounting for walnut quality percent 10, then with to pine system
Into charcoal as thermal source, make walnut first at 65 DEG C bake 8 hours, then at 105 DEG C bake drying.
The product walnut that the present embodiment processing is obtained has light Lonicera flower tea and loose fragrance, and its surface color light
It is bright, lover is sold, the shelf-life was up to 4 years.
Embodiment 2 --- the method for extension walnut shelf-life
This method comprises the following steps：
The walnut that firm harvesting is returned is removed into pulp, is cleaned up, is dried its surface moisture, be then placed in baking room, individual layer
Spread, and it is uniform on the walnut spread sprinkle the black tea for accounting for walnut quality percent 11, then to be made to pine
Charcoal makes walnut first be baked 6 hours at 75 DEG C as thermal source, then the baking drying at 105 DEG C.
The product walnut that the present embodiment processing is obtained has light black tea fragrance and loose fragrance, and its surface color light
It is bright, lover is sold, the shelf-life was up to 4 years.
Embodiment 3 --- the method for extension walnut shelf-life
This method comprises the following steps：
The walnut that firm harvesting is returned is removed into pulp, is cleaned up, is dried its surface moisture, be then placed in baking room, individual layer
Spread, and it is uniform on the walnut spread sprinkle the green tea for accounting for walnut quality percent 12, then to be made to pine
Charcoal makes walnut first be baked 8 hours at 55 DEG C as thermal source, then the baking drying at 105 DEG C.
The product walnut that the present embodiment processing is obtained has light green tea fragrance and loose fragrance, and its surface color light
It is bright, lover is sold, the shelf-life was up to 4 years.
Claims (1)
1. a kind of method for extending the walnut shelf-life, it is characterised in that comprise the following steps：
The walnut that firm harvesting is returned is removed into pulp, is cleaned up, is dried its surface moisture, be then placed in baking room, individual layer
Spread, and sprinkle on the walnut spread tealeaves, then using the charcoal that is made to pine as thermal source, walnut is dried
System.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710262416.4A CN107149001A (en) | 2017-04-20 | 2017-04-20 | Extend the method for walnut shelf-life |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710262416.4A CN107149001A (en) | 2017-04-20 | 2017-04-20 | Extend the method for walnut shelf-life |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107149001A true CN107149001A (en) | 2017-09-12 |
Family
ID=59794143
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710262416.4A Withdrawn CN107149001A (en) | 2017-04-20 | 2017-04-20 | Extend the method for walnut shelf-life |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107149001A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1912076A (en) * | 2006-08-18 | 2007-02-14 | 张云国 | Fuel for smoking food and its making method |
| CN102228099A (en) * | 2011-08-08 | 2011-11-02 | 陈金发 | Method for making Tie Guanyin-red bud |
| CN105495499A (en) * | 2015-12-01 | 2016-04-20 | 永平县果亮农副产品有限责任公司 | Walnut making method |
-
2017
- 2017-04-20 CN CN201710262416.4A patent/CN107149001A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1912076A (en) * | 2006-08-18 | 2007-02-14 | 张云国 | Fuel for smoking food and its making method |
| CN102228099A (en) * | 2011-08-08 | 2011-11-02 | 陈金发 | Method for making Tie Guanyin-red bud |
| CN105495499A (en) * | 2015-12-01 | 2016-04-20 | 永平县果亮农副产品有限责任公司 | Walnut making method |
Non-Patent Citations (1)
| Title |
|---|
| 曹尚银: "《优质核桃规模化栽培技术》", 31 March 2010, 金盾出版社 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170912 |
|
| WW01 | Invention patent application withdrawn after publication |