CN108576642A - Instant walnut cream and preparation method thereof - Google Patents
Instant walnut cream and preparation method thereof Download PDFInfo
- Publication number
- CN108576642A CN108576642A CN201810446451.6A CN201810446451A CN108576642A CN 108576642 A CN108576642 A CN 108576642A CN 201810446451 A CN201810446451 A CN 201810446451A CN 108576642 A CN108576642 A CN 108576642A
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- Prior art keywords
- walnut
- walnut kernel
- soya bean
- fermented soya
- preparation
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- 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.)
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 151
- 235000020234 walnut Nutrition 0.000 title claims abstract description 151
- 239000006071 cream Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 150
- 244000068988 Glycine max Species 0.000 claims abstract description 62
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 62
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 15
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 239000000312 peanut oil Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 4
- 238000000227 grinding Methods 0.000 claims description 24
- 241000557624 Nucifraga Species 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 11
- 238000000576 coating method Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 11
- 241000196324 Embryophyta Species 0.000 claims description 10
- 239000003245 coal Substances 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 239000012634 fragment Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000003337 fertilizer Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 11
- 238000010586 diagram Methods 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 4
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 description 4
- 239000003345 natural gas Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 1
- 230000007937 eating Effects 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
Abstract
The invention discloses a kind of instant walnut creams and preparation method thereof, raw material includes walnut kernel, fermented soya bean, salt, capsicum, Chinese prickly ash, peanut oil, mashed garlic, step includes that walnut is isolated walnut kernel, it is cooled down after walnut kernel crushing is fried, fermented soya bean are ground, are crushed and with fermented soya bean powder according to 1 after walnut kernel is cooled down:1 ratio is mixed, and flavouring is added, and stirs aftershaping.The invention has the advantages that of simple structure and strong practicability.
Description
Technical field
The present invention relates to food production field, especially a kind of instant walnut cream and preparation method thereof.
Background technology
Contain higher nutritive value in walnut cream, walnut cream common at present is substantially to be carried out automatically by mechanical equipment
Production, the health in production process can not ensure, there is food-safety problem sometimes, and general walnut cream is taken
Canned preservation, shelf-life can not equally ensure, once the overlong time that walnut cream is placed, can not only influence its taste, can also
Influence health.
Invention content
The purpose of the present invention is to solve the above problem, a kind of instant walnut cream and preparation method thereof is devised.
Realize above-mentioned purpose the technical scheme is that, the raw material includes walnut kernel 100g, fermented soya bean 100g, salt
3g, capsicum 5g, 3, Chinese prickly ash, 1 barrel of peanut oil, mashed garlic are a little；
Described a kind of instant walnut cream and preparation method thereof, which is characterized in that include the following steps：
The first step：The veteran walnut of Shangluo Prefecture tried to win sb.'s favor in advance is chosen in walnut preliminary treatment, new without using on the market
Nutcracker is split using nutcracker, walnut kernel is chosen by kind crackling walnut, and walnut shell is collected and is stored, walnut kernel is crushed
At fritter and collect；
Second step：Walnut kernel stir-frying is handled, and frying pan is put on coal-fired stove, and coal-fired stove is adjusted to small fire, in frying pan
It is inside put into appropriate peanut oil, after rusting is opened, walnut kernel fragment is put into frying pan, is stir-fried using slice, after 3 minutes,
A small amount of salt is added wherein, removes frying pan after stir-frying 2 minutes again；
Third walks：Walnut kernel cooling treatment takes out modulation bowl, filter screen is put on modulation bowl, by the walnut in frying pan
Benevolence is poured into modulation bowl, and filter screen filters out walnut kernel, and walnut kernel is removed, and is cooled to；
4th step：Fermented soya bean make, and take out suitable soya bean, put it in steamer and cook, and take out wooden barrel, the Huang that will be cooked
Beans are put into wooden barrel, and the seasonings such as suitable capsicum, Chinese prickly ash, edible salt are added, close the lid, it is made to ferment in wooden barrel；
5th step：Fermented soya bean drying is handled, and is taken out the fermented soya bean that fermentation finishes, is put it on Po trailing plants, and Po trailing plants is put into frame
It is dried on son；
6th step：The fermented soya bean that drying finishes are put into grinding bowl, soya bean are ground into grinding bowl by fermented soya bean milled processed
Powdery, taking-up are collected into holding box
7th step：Walnut kernel milled processed pours into walnut kernel after cooling in grinding bowl, is ground into powdery and takes out receipts
Collect in holding box；
8th step：Walnut cream modulation treatment, by walnut meat powder and fermented soya bean powder with 1:1 ratio is poured into respectively in modulation bowl,
And the flavouring such as suitable salt, capsicum, Chinese prickly ash, mashed garlic are added according to the taste of eater, and modulating bowl using chopsticks
In be stirred.
When using nutcracker in the first step, only walnut shell folder is split, the walnut kernel that be not damaged to inside walnut.
It is used as fertilizers for potted flowers after collected walnut shell can be crushed in the first step.
Walnut kernel is crushed to fritter in the first step, rubs with the hands by the coating of walnut kernel with hand, walnut kernel is collected into
In surge drum, it is stirred using chopsticks, covers the lid of surge drum, with hand wobble surge drum, stood a period of time, remove lid
The coating of son, walnut kernel is lighter, can float on top, take out small-sized exhaust fan, coating therein is taken away, prevents from influencing mouth
Taste.
Coal-fired stove is old-fashioned bellows coal stove in the second step, and the size of fire can be adjusted by bellows.
To be put into after the walnut kernel fried filtering in third step it is dry hold in disk, scattered and put, and will
It holds disk to be put into cold water basin, the process for accelerating it to cool down.
Fermented soya bean should ensure that the environment residing for it is in the wooden cask fermentation and be protected from light place in 4th step, can not be by sunlight
Direct irradiation.
Fermented soya bean depend on the circumstances in the fermentation time of wooden barrel probably between 10 to 15 days in 4th step.
Grinding bowl takes out strainer after having ground fermented soya bean or walnut kernel in 6th step, by satisfactory powdery granule
It takes out, it is incongruent, continue to grind.
Grinding bowl grinds walnut kernel again after having ground fermented soya bean in 7th step after being cleaned.
Description of the drawings
Fig. 1 is the flow diagram of instant walnut cream of the present invention and preparation method thereof；
Fig. 2 is the flow diagram of walnut preliminary treatment of the present invention；
Fig. 3 is the flow diagram of walnut kernel stir-frying processing of the present invention；
Fig. 4 is the flow diagram of walnut kernel cooling treatment of the present invention；
Fig. 5 is the flow diagram that fermented soya bean of the present invention make；
Fig. 6 is the flow diagram of walnut kernel milled processed of the present invention；
Fig. 7 is the flow diagram of walnut cream modulation treatment of the present invention.
Specific implementation mode
The present invention is specifically described below in conjunction with the accompanying drawings, as shown in figs. 1-7, a kind of instant walnut cream and its preparation side
Method, the raw material include that walnut kernel 100g, fermented soya bean 100g, salt 3g, capsicum 5g, 3, Chinese prickly ash, 1 barrel of peanut oil, mashed garlic are a little；
Described a kind of instant walnut cream and preparation method thereof, includes the following steps：The first step：Walnut preliminary treatment, selection are tried to win sb.'s favor in advance
The veteran walnut of Shangluo Prefecture nutcracker is split using nutcracker, by walnut without using new varieties crackling walnut on the market
Benevolence is chosen, and walnut shell is collected and is stored, walnut kernel is crushed to fritter and is collected；Second step：Walnut kernel stir-frying is handled, and is burning coal
Frying pan is put on stove, and coal-fired stove is adjusted to small fire, appropriate peanut oil is put into frying pan, after rusting is opened, by walnut kernel
Fragment is put into frying pan, is stir-fried using slice, and after 3 minutes, a small amount of salt is added wherein, will after stir-frying 2 minutes again
Frying pan is removed；Third walks：Walnut kernel cooling treatment takes out modulation bowl, filter screen is put on modulation bowl, by the walnut in frying pan
Benevolence is poured into modulation bowl, and filter screen filters out walnut kernel, and walnut kernel is removed, and is cooled to；4th step：Fermented soya bean make,
Suitable soya bean is taken out, puts it in steamer and cooks, wooden barrel is taken out, the soya bean cooked is put into wooden barrel, is added suitable
The seasonings such as capsicum, Chinese prickly ash, edible salt, close the lid, it is made to ferment in wooden barrel；5th step：Fermented soya bean drying is handled, and is taken out
Ferment the fermented soya bean finished, puts it on Po trailing plants, and Po trailing plants is put on shelf and is dried；6th step：Fermented soya bean milled processed,
The fermented soya bean that drying finishes are put into grinding bowl, soya bean are ground into powdery in grinding bowl, taking-up is collected into holding box；7th
Step：Walnut kernel milled processed pours into walnut kernel after cooling in grinding bowl, is ground into powdery and taking-up is collected into holding box
In；8th step：Walnut cream modulation treatment, by walnut meat powder and fermented soya bean powder with 1:1 ratio is poured into respectively in modulation bowl, and according to
The flavouring such as suitable salt, capsicum, Chinese prickly ash, mashed garlic are added in the taste of eater, and are carried out in modulating bowl using chopsticks
Stirring；When using nutcracker in the first step, only walnut shell folder is split, the walnut kernel that be not damaged to inside walnut；It is described
It is used as fertilizers for potted flowers after collected walnut shell can be crushed in the first step；Walnut kernel is crushed in the first step small
The coating of walnut kernel is rubbed with the hands, walnut kernel is collected into surge drum, is stirred to it using chopsticks, covers surge drum by block with hand
Lid stood a period of time, removed lid with hand wobble surge drum, the coating of walnut kernel is lighter, can float on top, takes out
Small-sized exhaust fan takes coating therein away, prevents from influencing taste；Coal-fired stove is old-fashioned bellows coal in the second step
Stove can be adjusted the size of fire by bellows；To be put into after the walnut kernel fried filtering in third step it is dry hold in disk, will
It, which scatters, puts, and will hold disk and be put into cold water basin, the process for accelerating it to cool down；Fermented soya bean are sent out in wooden barrel in 4th step
It should ensure that the environment residing for it is in when ferment and be protected from light place, it can not be by sunlight direct irradiation；Fermented soya bean are in wooden barrel in 4th step
Fermentation time depends on the circumstances probably between 10 to 15 days；After grinding bowl has ground fermented soya bean or walnut kernel in 6th step
Strainer is taken out, satisfactory powdery granule is taken out, it is incongruent, continue to grind；Grinding bowl is being ground in 7th step
After having ground fermented soya bean, walnut kernel is ground after being cleaned again.
The characteristics of the present embodiment is, raw material include walnut kernel 100g, fermented soya bean 100g, salt 3g, capsicum 5g, 3, Chinese prickly ash,
1 barrel of peanut oil, mashed garlic are a little；A kind of instant walnut cream and preparation method thereof, includes the following steps：The first step：Walnut is tentatively located
Reason chooses the veteran walnut for the Shangluo Prefecture tried to win sb.'s favor in advance, will using nutcracker without using new varieties crackling walnut on the market
Nutcracker is split, and walnut kernel is chosen, and walnut shell is collected and is stored, walnut kernel is crushed to fritter and is collected；Second step：Walnut kernel
Stir-frying is handled, and frying pan is put on coal-fired stove, and coal-fired stove is adjusted to small fire, appropriate peanut oil is put into frying pan, waits for oil
After boiled, walnut kernel fragment is put into frying pan, is stir-fried using slice, after 3 minutes, a small amount of salt is added wherein, then
Secondary stir-frying removed frying pan after 2 minutes；Third walks：Walnut kernel cooling treatment takes out modulation bowl, and filtering is put on modulation bowl
Net pours into the walnut kernel in frying pan in modulation bowl, and filter screen filters out walnut kernel, and walnut kernel is removed, and is cooled to；
4th step：Fermented soya bean make, and take out suitable soya bean, put it in steamer and cook, and take out wooden barrel, the soya bean cooked is put into wood
In bucket, the seasonings such as suitable capsicum, Chinese prickly ash, edible salt are added, close the lid, it is made to ferment in wooden barrel；5th step：Beans
Fermented soya beans, salted or other wise drying is handled, and is taken out the fermented soya bean that fermentation finishes, is put it on Po trailing plants, and Po trailing plants is put on shelf and is dried；6th
Step：The fermented soya bean that drying finishes are put into grinding bowl by fermented soya bean milled processed, and soya bean is ground into powdery in grinding bowl, takes out and receives
Collect in holding box；7th step：Walnut kernel milled processed pours into walnut kernel after cooling in grinding bowl, is ground into powdery simultaneously
Taking-up is collected into holding box；8th step：Walnut cream modulation treatment, by walnut meat powder and fermented soya bean powder with 1:1 ratio is fallen respectively
Enter to modulate in bowl, and the flavouring such as suitable salt, capsicum, Chinese prickly ash, mashed garlic are added according to the taste of eater, and is using chopsticks
Son is stirred in modulating bowl；It is a kind of oneself can make, the raw material that uses is simple, the simply instant walnut cream of production method
And preparation method thereof, ensure the taste of walnut cream and the health of human body.
In the present embodiment, the veteran walnut for the Shangluo Prefecture tried to win sb.'s favor is split using nutcracker folder, then passes through craft
Walnut kernel is taken out, walnut shell is collected, fertilizers for potted flowers can be regarded after crushing, the walnut kernel of taking-up is put on chopping board, uses knife
Side crushed, the walnut kernel of crushing is picked up with hand, and the coating being scattered is extractd, by the walnut kernel of crushing
It is collected into surge drum, it is stirred using chopsticks, after stirring, cover mixing drum and shaken, after the time of one end,
Lid is removed, using small-sized exhaust fan, the coating for floating on top is taken away, suitable coal is inserted in coal furnace, uses wind
Coal furnace control is small fire by case, and frying pan is put on coal furnace, suitable peanut oil is added, after rusting is opened, by walnut kernel
Fragment is put into frying pan, is stir-fried using slice, and after 3 minutes, a small amount of salt is added wherein, will after stir-frying 2 minutes again
Frying pan is removed, and modulation bowl is taken out, and the raw material processed in frying pan pours into modulation bowl, and the filter screen modulated on bowl can block walnut kernel
It cuts, stand oil is fallen into modulation bowl, and walnut kernel is put into and is held in disk, and is disperseed to put using chopsticks, disk will be held and is put into
In cold water basin, at the same time the process for accelerating it to cool down takes out steamer, is put into suitable water, is put on natural gas range, take out
Suitable soya bean, soya bean is uniformly distributed and is placed in steamer, is closed the lid, and natural gas range is lighted, and is cooked, the Huang that will be cooked
It is put into wooden barrel after beans cooling, the seasonings such as suitable capsicum, Chinese prickly ash, edible salt is added, close the lid, puts it to and is protected from light
Place, makes it ferment 10 to 15 days in wooden barrel, after its fermentation, is drawn off coming, is placed on Po trailing plants, Po trailing plants is placed on frame
It is dried under sunlight on son, after drying, fermented soya bean is poured into grinding bowl, are ground, after a period of time, stopped
Grinding, removes grinding rod, covers strainer, the fermented soya bean powder in grinding bowl is poured into modulation bowl, and shake electric filter, accelerates fermented soya bean powder
It is put into the process of falling, is returned in strainer by the fermented soya bean powder that strainer intercepts and continues to grind, until complete qualified, after having ground,
Grinding bowl and grinding rod are cleaned, walnut kernel after cooling is repeated into grinding operation, and is poured into modulation bowl, according to walnut
Benevolence powder and fermented soya bean powder are with 1:1 ratio addition, will shift to an earlier date the flavouring such as ready dispensing salt, capsicum, Chinese prickly ash, mashed garlic according to
The taste of eater carries out considering addition, is stirred to it using chopsticks, completes the making of walnut cream, this walnut cream is mixed
Face, cooking, adjusts cool skin, adjusts the multiple eatings modes such as cold dish folder steamed bun.
Above-mentioned technical proposal only embodies the optimal technical scheme of technical solution of the present invention, those skilled in the art
The principle of the present invention is embodied to some variations that some of which part may be made, belongs to the scope of protection of the present invention it
It is interior.
Claims (10)
1. a kind of instant walnut cream and preparation method thereof, which is characterized in that the raw material include walnut kernel 100g, fermented soya bean 100g,
Salt 3g, capsicum 5g, 3, Chinese prickly ash, 1 barrel of peanut oil, mashed garlic are a little；
Described a kind of instant walnut cream and preparation method thereof, which is characterized in that include the following steps：
The first step：The veteran walnut for the Shangluo Prefecture tried to win sb.'s favor in advance is chosen in walnut preliminary treatment, without using new varieties on the market
Nutcracker is split using nutcracker, walnut kernel is chosen by crackling walnut, and walnut shell is collected and is stored, walnut kernel is crushed to small
Block is simultaneously collected；
Second step：Walnut kernel stir-frying is handled, and frying pan is put on coal-fired stove, and coal-fired stove is adjusted to small fire, is put in frying pan
Enter appropriate peanut oil, after rusting is opened, walnut kernel fragment is put into frying pan, is stir-fried using slice, after 3 minutes, at it
It is middle that a small amount of salt is added, frying pan is removed after stir-frying 2 minutes again；
Third walks：Walnut kernel cooling treatment takes out modulation bowl, is put into filter screen on modulation bowl, the walnut kernel in frying pan is fallen
Enter to modulate in bowl, filter screen filters out walnut kernel, and walnut kernel is removed, and is cooled to；
4th step：Fermented soya bean make, and take out suitable soya bean, put it in steamer and cook, and take out wooden barrel, the soya bean cooked is put
Enter in wooden barrel, the seasonings such as suitable capsicum, Chinese prickly ash, edible salt are added, close the lid, it is made to ferment in wooden barrel；
5th step：Fermented soya bean drying is handled, and is taken out the fermented soya bean that fermentation finishes, is put it on Po trailing plants, and Po trailing plants is put on shelf
It is dried；
6th step：The fermented soya bean that drying finishes are put into grinding bowl, soya bean are pulverized in grinding bowl by fermented soya bean milled processed
Shape, taking-up are collected into holding box
7th step：Walnut kernel milled processed pours into walnut kernel after cooling in grinding bowl, is ground into powdery and taking-up is collected into
In holding box；
8th step：Walnut cream modulation treatment, by walnut meat powder and fermented soya bean powder with 1:1 ratio is poured into respectively in modulation bowl, and root
Be added the flavouring such as suitable salt, capsicum, Chinese prickly ash, mashed garlic according to the taste of eater, and using chopsticks in modulating bowl into
Row stirring.
2. a kind of instant walnut cream according to claim 1 and preparation method thereof, which is characterized in that make in the first step
When with nutcracker, only walnut shell folder is split, the walnut kernel that be not damaged to inside walnut.
3. a kind of instant walnut cream according to claim 1 and preparation method thereof, which is characterized in that received in the first step
The walnut shell that collection gets up uses after being crushed as fertilizers for potted flowers.
4. a kind of instant walnut cream according to claim 1 and preparation method thereof, which is characterized in that will in the first step
Walnut kernel is crushed to fritter, rubs with the hands by the coating of walnut kernel with hand, walnut kernel is collected into surge drum, is stirred it using chopsticks
It mixes, covers the lid of surge drum, with hand wobble surge drum, stand a period of time, remove lid, the coating of walnut kernel is lighter, meeting
Top is floated on, small-sized exhaust fan is taken out, coating therein is taken away, prevents from influencing taste.
5. a kind of instant walnut cream according to claim 1 and preparation method thereof, which is characterized in that burnt in the second step
Coal stove is old-fashioned bellows coal stove, and the size of fire can be adjusted by bellows.
6. a kind of instant walnut cream according to claim 1 and preparation method thereof, which is characterized in that will in the third step
Fried walnut kernel filtering after be put into it is dry hold in disk, scattered and put, and disk will be held and be put into cold water basin, accelerate
Its process cooled down.
7. a kind of instant walnut cream according to claim 1 and preparation method thereof, which is characterized in that beans in the 4th step
Fermented soya beans, salted or other wise should ensure that the environment residing for it, can not be by sunlight direct irradiation in place is protected from light in the wooden cask fermentation.
8. a kind of instant walnut cream according to claim 1 and preparation method thereof, which is characterized in that beans in the 4th step
Fermented soya beans, salted or other wise wooden barrel fermentation time probably between 10 to 15 days, depend on the circumstances.
9. a kind of instant walnut cream according to claim 1 and preparation method thereof, which is characterized in that ground in the 6th step
Mill bowl takes out strainer after having ground fermented soya bean or walnut kernel, and satisfactory powdery granule is taken out, incongruent, continues to grind
Mill.
10. a kind of instant walnut cream according to claim 1 and preparation method thereof, which is characterized in that in the 7th step
Grinding bowl grinds walnut kernel again after having ground fermented soya bean after being cleaned.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810446451.6A CN108576642A (en) | 2018-05-11 | 2018-05-11 | Instant walnut cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810446451.6A CN108576642A (en) | 2018-05-11 | 2018-05-11 | Instant walnut cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576642A true CN108576642A (en) | 2018-09-28 |
Family
ID=63636705
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810446451.6A Pending CN108576642A (en) | 2018-05-11 | 2018-05-11 | Instant walnut cream and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771860A (en) * | 2019-11-19 | 2020-02-11 | 何军 | Walnut chili sauce and preparation method thereof |
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|---|---|---|---|---|
| CN106562220A (en) * | 2016-11-10 | 2017-04-19 | 北海和思科技有限公司 | Walnut-containing fermented soybean paste and preparation method thereof |
| CN106722821A (en) * | 2016-12-20 | 2017-05-31 | 新疆林科院经济林研究所 | A kind of walnut thick chilli sauce and preparation method thereof |
| CN107594357A (en) * | 2017-10-16 | 2018-01-19 | 栾欣欣 | A kind of black bean-walnut sauce and preparation method thereof |
-
2018
- 2018-05-11 CN CN201810446451.6A patent/CN108576642A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106562220A (en) * | 2016-11-10 | 2017-04-19 | 北海和思科技有限公司 | Walnut-containing fermented soybean paste and preparation method thereof |
| CN106722821A (en) * | 2016-12-20 | 2017-05-31 | 新疆林科院经济林研究所 | A kind of walnut thick chilli sauce and preparation method thereof |
| CN107594357A (en) * | 2017-10-16 | 2018-01-19 | 栾欣欣 | A kind of black bean-walnut sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771860A (en) * | 2019-11-19 | 2020-02-11 | 何军 | Walnut chili sauce and preparation method thereof |
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