CN112314910A - Processing method of honey cheese nut kernels - Google Patents
Processing method of honey cheese nut kernels Download PDFInfo
- Publication number
- CN112314910A CN112314910A CN202011226603.5A CN202011226603A CN112314910A CN 112314910 A CN112314910 A CN 112314910A CN 202011226603 A CN202011226603 A CN 202011226603A CN 112314910 A CN112314910 A CN 112314910A
- Authority
- CN
- China
- Prior art keywords
- nut
- honey
- parts
- baking
- cheese
- 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- Withdrawn
Links
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
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/086—Cheese powder; Dried cheese preparations
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a processing method of honey cheese nut kernels, which mainly comprises (1) baking the nut kernels for the first time to cook the nut kernels primarily; (2) wrapping the primarily cooked nut kernels obtained in the step (1) with syrup; (3) spreading cheese powder on the surface of the nut kernels coated with the syrup; (4) then, carrying out secondary baking until the surface of the nut kernels is dried; (5) sprinkling honey butter seasoning powder on the nuts after the second baking; (6) then, carrying out third baking; (7) naturally cooling, spreading and airing to obtain the honey cheese nut kernels. The invention can make the nut meat more tasty through baking for many times, and the cheese and the honey butter have aromatic flavor, thereby conforming to the pursuit of modern people for rich mouthfeel. Moreover, the honey and the maltose are added to replace part of white granulated sugar, so that the product is healthier and has a health-care effect.
Description
Technical Field
The invention belongs to the technical field of nut processing, and particularly relates to a processing method of honey cheese nut kernels.
Background
The nuts are the essential parts of plants, are rich in nutrition, are rich in protein, oil, mineral substances and vitamins, and also contain monounsaturated fatty acids and polyunsaturated fatty acids, such as linolenic acid, linoleic acid and the like which are necessary for human bodies. Has good effects on the growth and development of human bodies, the enhancement of physique and the prevention of diseases. The health care effect of the nut kernels is mainly reflected in that: can scavenge free radicals, supplement brain, improve intelligence, reduce incidence of sudden death due to heart disease, and improve vision.
The nuts contain trace elements such as zinc, manganese, phosphorus and the like which are necessary for human beings, and are very valuable for the human beings. Can also regulate endocrine of human body, has good regulating function for cranial nerve, and can prevent and resist cancer. Has great help for human beings, is economical and practical and is a good medicine for human beings. Experts have also found that people who eat nuts have a low chance of coronary heart disease. The nuts are beneficial to the health of our bodies, and particularly for our hearts, the nuts can effectively reduce the disease probability and the disease risk of heart diseases.
With the improvement of living standard of people, the nut meat also becomes an essential snack in the life of people.
However, at present, nut meat snacks in the market have common taste and cannot meet the pursuit of people for the taste.
Disclosure of Invention
Based on the technical problems, the invention aims to provide a method for processing honey cheese nut kernels.
In order to realize the purpose, the invention adopts the technical scheme that: a processing method of honey cheese nut kernels comprises the following steps:
(1) baking the nut kernels for the first time to cook the nut kernels primarily;
(2) wrapping the primarily cooked nut kernels obtained in the step (1) with syrup;
(3) spreading cheese powder on the surface of the nut kernels coated with the syrup;
(4) then, carrying out secondary baking until the surface of the nut kernels is dried;
(5) sprinkling honey butter seasoning powder on the nuts after the second baking;
(6) then, carrying out third baking;
(7) naturally cooling, spreading and airing to obtain the honey cheese nut kernels.
Preferably, the nut kernel is selected from the group consisting of pecan kernel, walnut kernel or almond kernel.
Preferably, in the step (1), the first baking is baking at 100-110 ℃ for 1-2 hours, the second baking is baking at 90-100 ℃ for 1-1.5 hours, and the third baking is baking at 90-100 ℃ for 30min-1 h.
Preferably, the syrup in the step (2) accounts for 10-15% of the weight of the nuts, the cheese powder in the step (3) accounts for 15-20% of the weight of the nuts, and the honey butter seasoning powder in the step (5) accounts for 20-25% of the weight of the nuts.
Preferably, the honey butter seasoning powder in the step (5) contains the following raw materials in parts by weight: 250 parts of white granulated sugar, 80 parts of milk powder, 50 parts of corn starch, 20 parts of edible salt, 40 parts of anhydrous cream, 42 parts of maltodextrin, 6 parts of food essence and 2 parts of citric acid. The invention has the beneficial effects that: compared with the prior art, the nuts are more tasty through multiple baking, the flavor of cheese and honey butter is rich, and the pursuit of modern people for rich mouthfeel is met. Moreover, the honey and the maltose are added to replace part of white granulated sugar, so that the product is healthier and has a health-care effect.
Detailed Description
The present invention is described in detail below for the purpose of better understanding technical solutions of the present invention by those skilled in the art, and the description of the present invention is only exemplary and explanatory and should not be construed as limiting the scope of the present invention in any way.
Example 1
A processing method of honey cheese pecan kernels comprises the following steps:
(1) baking the nut kernels for the first time to cook the nut kernels primarily;
(2) wrapping the primarily cooked nut kernels obtained in the step (1) with syrup;
(3) spreading cheese powder on the surface of the nut kernels coated with the syrup;
(4) then, carrying out secondary baking until the surface of the nut kernels is dried;
(5) sprinkling honey butter seasoning powder on the nuts after the second baking;
(6) then, carrying out third baking;
(7) naturally cooling, spreading and airing to obtain the honey cheese nut kernels.
Preferably, in step (1), the first baking is baking at 105 ℃ for 1.5 hours, the second baking is baking at 98 ℃ for 1.2 hours, and the third baking is baking at 100 ℃ for 30 min.
Preferably, the amount of the syrup in the step (2) is 12% of the weight of the nut kernels, the amount of the cheese powder in the step (3) is 15% of the weight of the nut kernels, and the amount of the honey-fried butter seasoning powder in the step (5) is 22% of the weight of the nut kernels.
Preferably, the honey-fried butter seasoning powder in the step (5) contains the following raw materials in parts by weight: 250 parts of white granulated sugar, 80 parts of milk powder, 50 parts of corn starch, 20 parts of edible salt, 40 parts of anhydrous cream, 42 parts of maltodextrin, 6 parts of food essence and 2 parts of citric acid.
Example 2:
a processing method of honey cheese almond kernels comprises the following steps:
(1) baking the nut kernels for the first time to cook the nut kernels primarily;
(2) wrapping the primarily cooked nut kernels obtained in the step (1) with syrup;
(3) spreading cheese powder on the surface of the nut kernels coated with the syrup;
(4) then, carrying out secondary baking until the surface of the nut kernels is dried;
(5) sprinkling honey butter seasoning powder on the nuts after the second baking;
(6) then, carrying out third baking;
(7) naturally cooling, spreading and airing to obtain the honey cheese nut kernels.
Preferably, the nut kernel is selected from the group consisting of pecan kernel, walnut kernel and walnut kernel.
Preferably, in step (1), the first baking is baking at 108 ℃ for 1.6 hours, the second baking is baking at 95 ℃ for 1.3 hours, and the third baking is baking at 98 ℃ for 45 min.
Preferably, the amount of the syrup in the step (2) is 12% of the weight of the nut kernels, the amount of the cheese powder in the step (3) is 16% of the weight of the nut kernels, and the amount of the honey-fried butter seasoning powder in the step (5) is 22% of the weight of the nut kernels.
Preferably, the honey-fried butter seasoning powder in the step (5) contains the following raw materials in parts by weight: 250 parts of white granulated sugar, 80 parts of milk powder, 50 parts of corn starch, 20 parts of edible salt, 40 parts of anhydrous cream, 42 parts of maltodextrin, 6 parts of food essence and 2 parts of citric acid.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts of the present invention. It should be noted that there are no specific structures but a few objective structures due to the limited character expressions, and that those skilled in the art may make various improvements, decorations or changes without departing from the principle of the invention or may combine the above technical features in a suitable manner; such modifications, variations, combinations, or adaptations of the invention using its spirit and scope, as defined by the claims, may be directed to other uses and embodiments.
Claims (5)
1. The processing method of the honey cheese nut kernels is characterized by comprising the following steps:
(1) baking the nut kernels for the first time to cook the nut kernels primarily;
(2) wrapping the primarily cooked nut kernels obtained in the step (1) with syrup;
(3) spreading cheese powder on the surface of the nut kernels coated with the syrup;
(4) then, carrying out secondary baking until the surface of the nut kernels is dried;
(5) sprinkling honey butter seasoning powder on the nuts after the second baking;
(6) then, carrying out third baking;
(7) naturally cooling, spreading and airing to obtain the honey cheese nut kernels.
2. A method of processing honey cheese nut as claimed in claim 1, wherein said nut is selected from the group consisting of pecan nut, walnut kernel and almond kernel.
3. A method for processing honey cheese nuts as claimed in claim 2, wherein in step (1), the first roasting is carried out at 100-110 ℃ for 1-2 hours, the second roasting is carried out at 90-100 ℃ for 1-1.5 hours, and the third roasting is carried out at 90-100 ℃ for 30min-1 h.
4. A honey cheese nut kernel processing method according to claim 3, characterized in that the amount of syrup used in step (2) is 10-15% of the nut kernel by mass, the amount of cheese powder used in step (3) is 15-20% of the nut kernel by mass, and the amount of honey butter seasoning powder used in step (5) is 20-25% of the nut kernel by mass.
5. A processing method of honey cheese nuts according to claim 4, characterized in that the honey butter seasoning powder in step (5) contains the following raw materials in parts by weight: 250 parts of white granulated sugar, 80 parts of milk powder, 50 parts of corn starch, 20 parts of edible salt, 40 parts of anhydrous cream, 42 parts of maltodextrin, 6 parts of food essence and 2 parts of citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011226603.5A CN112314910A (en) | 2020-11-05 | 2020-11-05 | Processing method of honey cheese nut kernels |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011226603.5A CN112314910A (en) | 2020-11-05 | 2020-11-05 | Processing method of honey cheese nut kernels |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112314910A true CN112314910A (en) | 2021-02-05 |
Family
ID=74316257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011226603.5A Withdrawn CN112314910A (en) | 2020-11-05 | 2020-11-05 | Processing method of honey cheese nut kernels |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112314910A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113455633A (en) * | 2021-07-06 | 2021-10-01 | 杭州临安良呈食品有限公司 | Method for preparing probiotics nut meat |
| CN115005413A (en) * | 2022-07-14 | 2022-09-06 | 青岛沃隆食品股份有限公司 | Flavored nut, preparation method and health-care food |
-
2020
- 2020-11-05 CN CN202011226603.5A patent/CN112314910A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113455633A (en) * | 2021-07-06 | 2021-10-01 | 杭州临安良呈食品有限公司 | Method for preparing probiotics nut meat |
| CN115005413A (en) * | 2022-07-14 | 2022-09-06 | 青岛沃隆食品股份有限公司 | Flavored nut, preparation method and health-care food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101851655B1 (en) | Manufacturing method of patty using mushroom concentrates and bovine satellite cell culture media | |
| Sarwar et al. | The role of oilseeds nutrition in human health: A critical | |
| CN106509316A (en) | Honey butter nut-kernels and production technology thereof | |
| CN105533604A (en) | Amber liked nut and processing technology thereof | |
| CN112314910A (en) | Processing method of honey cheese nut kernels | |
| KR101909002B1 (en) | Pig feed composition including the Acorn, a breeding method using the same and pork obtained therefrom | |
| Srujana et al. | Processing technologies and health benefits of quinoa | |
| CN105309728A (en) | Chocolate nut meat and processing technology thereof | |
| CN105519753A (en) | Feature beautifying and skin nourishing honey, butter and nut meat processing technology | |
| CN107279238A (en) | One kind is without sucrose nut energy biscuit and its production technology | |
| CN101627744B (en) | Production method of sanchi egg | |
| CN114468262A (en) | Nut processing method | |
| CN104206496A (en) | Toadstool wheat germ chewy cookies and preparation method thereof | |
| CN103461443A (en) | Method for making maca-walnut biscuits | |
| CN103829290A (en) | Nut can processing technology | |
| CN106614901A (en) | Nut biscuit with functions of improving eyesight and strengthening brain and preparing method thereof | |
| CN111700144B (en) | Preparation method of coating syrup and durian cashew nuts | |
| CN104431304A (en) | Production method of egg with low cholesterol, rich iron and rich DHA | |
| KR101702014B1 (en) | Composition of Food for relief of alcoholic hangover and preparation method thereof | |
| CN105029471A (en) | Bath chap product manufacturing method | |
| CN103829023A (en) | Amber walnut kernel honey and preparation process thereof | |
| JP5718678B2 (en) | Non-heat-processed food or non-heat-processed beverage using brown rice just before germination | |
| CN104430144A (en) | Method for producing eggs with low cholesterol, rich zinc and rich DHA | |
| CN102210337A (en) | Maca and walnut biscuit and preparation method thereof | |
| CN105341844A (en) | Health-care black sugar nut kernels capable of expelling intestinal parasites and processing technology of health-care black sugar nut kernels |
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: 20210205 |
|
| WW01 | Invention patent application withdrawn after publication |