CN112075609A - Peeling process of walnut kernels - Google Patents
Peeling process of walnut kernels Download PDFInfo
- Publication number
- CN112075609A CN112075609A CN202010537953.7A CN202010537953A CN112075609A CN 112075609 A CN112075609 A CN 112075609A CN 202010537953 A CN202010537953 A CN 202010537953A CN 112075609 A CN112075609 A CN 112075609A
- Authority
- CN
- China
- Prior art keywords
- walnut kernels
- walnut
- kernels
- soaked
- peeling
- 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.)
- Pending
Links
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 51
- 235000020234 walnut Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 17
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000019640 taste Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 230000003116 impacting effect Effects 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral 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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N5/00—Machines for hulling, husking or cracking nuts
- A23N5/002—Machines for hulling, husking or cracking nuts for skinning nut kernels
Abstract
The invention discloses a peeling process of walnut kernels, which comprises the following steps: s1, firstly, soaking walnut kernels in warm water of 40 ℃, and then putting the soaked walnut kernels into a peeling roller device; s2, impacting the soaked walnut kernels by using a high-pressure water gun; s3, after the step S2 is completed, filtering sundries from the walnut kernels in a conveying water pool, and then manually re-selecting; and S4, after manual selection, putting the mixture into a tunnel baking oven, raising the temperature to 60-65 ℃ to bake for 2 hours until the mixture reaches a crisp taste, and finally raising the temperature to 80 ℃ to bake for 30 minutes. The invention ensures the fragrance of the walnut kernel, removes the bitter taste on the walnut shell, and has no additive, health and delicious taste and no residue in the process.
Description
Technical Field
The invention relates to the technical field of preparation of walnut kernels, in particular to a peeling process of walnut kernels.
Background
The walnut kernel is rich in fat, protein and trace elements, and has high nutritive value and health-care function.
However, the walnut kernel after the hulling has a seed coat layer which contains components such as pigment, bitter taste and the like, and the processed series products have poor taste and are easy to generate brown color, so that the taste and color of the products are affected, and the seed coat of the walnut kernel needs to be removed. Because the surface of the walnut kernel is uneven and has a plurality of folds, the seed coat is deeply sunk in the folds, which brings certain difficulty to peeling.
Disclosure of Invention
The invention aims to solve the defects in the prior art, and provides a peeling process of walnut kernels, which ensures the fragrance of the walnut kernels and removes the bitter taste on the walnut kernels, and in the process, no additive is added. Has good taste and no residue.
In order to achieve the purpose, the invention adopts the following technical scheme:
a peeling process of walnut kernels comprises the following steps:
s1, firstly, soaking walnut kernels in warm water of 40 ℃, and then putting the soaked walnut kernels into a peeling roller device;
s2, impacting the soaked walnut kernels by using a high-pressure water gun;
s3, after the step S2 is completed, filtering sundries from the walnut kernels in a conveying water pool, and then manually re-selecting;
and S4, after manual selection, putting the mixture into a tunnel baking oven, raising the temperature to 60-65 ℃ to bake for 2 hours until the mixture reaches a crisp taste, and finally raising the temperature to 80 ℃ to bake for 30 minutes.
Preferably, in step S1, the walnut kernel needs to be soaked in warm water for 10-15 minutes.
Preferably, in the step S2, the walnut kernels are impacted by a high-pressure water gun for 10-15 minutes.
Preferably, in step S4, the walnut kernels entering the oven are first baked and preheated at 40-45 ℃ for about 1.5 hours.
The invention has the following beneficial effects:
1. the hulled walnut kernel prepared by the process not only ensures the fragrance of the walnut kernel, but also removes the bitter taste on the walnut kernel, and in the process, no additive is added. Has good taste and no residue.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to make the aforementioned objects, features and advantages of the invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.
A peeling process of walnut kernels comprises the following steps:
s1, firstly, soaking walnut kernels in warm water of 40 ℃, and then putting the soaked walnut kernels into a peeling roller device;
s2, impacting the soaked walnut kernels by using a high-pressure water gun;
s3, after the step S2 is completed, filtering sundries from the walnut kernels in a conveying water pool, and then manually re-selecting;
and S4, after manual selection, putting the mixture into a tunnel baking oven, raising the temperature to 60-65 ℃ to bake for 2 hours until the mixture reaches a crisp taste, and finally raising the temperature to 80 ℃ to bake for 30 minutes.
In step S1, the walnut kernel needs to be soaked in warm water for 10-15 minutes.
In step S2, the walnut kernels are impacted by a high-pressure water gun for 10-15 minutes.
In step S4, the walnut kernels are first baked and preheated at 40-45 ℃ for about 1.5 hours.
The hulled walnut kernel prepared by the process not only ensures the fragrance of the walnut kernel, but also removes the bitter taste on the walnut kernel, and in the process, no additive is added. Has good taste and no residue.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (4)
1. The peeling process of the walnut kernels is characterized by comprising the following steps:
s1, firstly, soaking walnut kernels in warm water of 40 ℃, and then putting the soaked walnut kernels into a peeling roller device;
s2, impacting the soaked walnut kernels by using a high-pressure water gun;
s3, after the step S2 is completed, filtering sundries from the walnut kernels in a conveying water pool, and then manually re-selecting;
and S4, after manual selection, putting the mixture into a tunnel baking oven, raising the temperature to 60-65 ℃ to bake for 2 hours until the mixture reaches a crisp taste, and finally raising the temperature to 80 ℃ to bake for 30 minutes.
2. The peeling process of walnut kernels according to claim 1, wherein in step S1, the walnut kernels need to be soaked in warm water for 10-15 minutes.
3. The peeling process of walnut kernels according to claim 1, wherein in step S2, the walnut kernels are impacted with a high pressure water gun for 10-15 minutes.
4. The process of peeling off walnut kernels according to claim 1, wherein in step S4, the walnut kernels are first baked and preheated at 40-45 ℃ for about 1.5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010537953.7A CN112075609A (en) | 2020-06-12 | 2020-06-12 | Peeling process of walnut kernels |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010537953.7A CN112075609A (en) | 2020-06-12 | 2020-06-12 | Peeling process of walnut kernels |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112075609A true CN112075609A (en) | 2020-12-15 |
Family
ID=73736113
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010537953.7A Pending CN112075609A (en) | 2020-06-12 | 2020-06-12 | Peeling process of walnut kernels |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112075609A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113424937A (en) * | 2021-07-13 | 2021-09-24 | 鲁绍荣 | Preparation process of hulled original-taste walnut kernels |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411364A (en) * | 2007-10-19 | 2009-04-22 | 王丰俊 | A kind of technique for producing walnut oil by cold pressing and cold refining method |
| CN102224952A (en) * | 2011-05-24 | 2011-10-26 | 中国农业大学 | Method for preparing multi-flavor thin-shell entire walnuts |
| CN108308627A (en) * | 2017-12-27 | 2018-07-24 | 杭州姚生记食品有限公司 | A kind of hickory kernel takes off the physical method of benevolence clothing |
| CN109757694A (en) * | 2019-03-13 | 2019-05-17 | 江苏极宇生物科技有限公司 | A kind of preparation method seasoning walnut kernel |
-
2020
- 2020-06-12 CN CN202010537953.7A patent/CN112075609A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411364A (en) * | 2007-10-19 | 2009-04-22 | 王丰俊 | A kind of technique for producing walnut oil by cold pressing and cold refining method |
| CN102224952A (en) * | 2011-05-24 | 2011-10-26 | 中国农业大学 | Method for preparing multi-flavor thin-shell entire walnuts |
| CN108308627A (en) * | 2017-12-27 | 2018-07-24 | 杭州姚生记食品有限公司 | A kind of hickory kernel takes off the physical method of benevolence clothing |
| CN109757694A (en) * | 2019-03-13 | 2019-05-17 | 江苏极宇生物科技有限公司 | A kind of preparation method seasoning walnut kernel |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113424937A (en) * | 2021-07-13 | 2021-09-24 | 鲁绍荣 | Preparation process of hulled original-taste walnut kernels |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201215 |