CN112369590A - Processing technology of marinated walnuts - Google Patents
Processing technology of marinated walnuts Download PDFInfo
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- CN112369590A CN112369590A CN202011119601.6A CN202011119601A CN112369590A CN 112369590 A CN112369590 A CN 112369590A CN 202011119601 A CN202011119601 A CN 202011119601A CN 112369590 A CN112369590 A CN 112369590A
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- process comprises
- walnuts
- walnut
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 41
- 241000758791 Juglandaceae Species 0.000 title claims abstract description 21
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 240000007232 Illicium verum Species 0.000 claims abstract description 4
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 238000005336 cracking Methods 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 240000007049 Juglans regia Species 0.000 claims abstract 6
- 235000013616 tea Nutrition 0.000 claims description 6
- 235000006468 Thea sinensis Nutrition 0.000 claims description 3
- 235000020333 oolong tea Nutrition 0.000 claims description 3
- 241000758789 Juglans Species 0.000 description 15
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000218378 Magnolia Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 229940108928 copper Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 125000005314 unsaturated fatty acid group Chemical group 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A processing technology of marinated walnuts comprises the following steps in sequence: preparing materials, cleaning, slotting, marinating and soaking; the preparation process comprises the following steps: preparing walnut, salt, onion, ginger slices, cassia bark, star anise, dried orange peel, pepper, dried chili, bay leaves, light soy sauce, dark soy sauce and tea; the cleaning process comprises the following steps: cleaning the walnut prepared in advance; wherein the slotting process comprises the following steps: cracking the walnuts along the center seam clamp by using a walnut cracker; wherein the marinating process comprises the following steps: putting the cleaned and slotted walnuts and other ingredients into a pot, wherein cold water is added into the pot, and boiling for 15 minutes with big fire; the soaking process comprises the following steps: after the cooking is finished, the mixture is placed for one night to be fully tasty.
Description
Technical Field
The invention relates to the field of marinated walnuts, in particular to a processing technology of marinated walnuts.
Background
Walnut, also known as walnut and walnut, is a plant of the family juglandaceae. It is distributed in central asia, western asia, south asia and europe. The tree bark is generally as high as 3-5 meters, the bark is gray white, the tip of a twig has fine and soft hair, the crown is wide, the bark is gray green when young, the twig has no hair, the bark has luster, the feathery compound leaves are 25-50 centimeters long, and the bark is oval to elliptical; the base part is round or wedge-shaped, the length of the odd-feather complex leaf is 25-30 cm, the length of the male magnolia inflorescence is 5-10 cm, 1-3 female flowers gather, the flowering phase is 5 months, and the fruit is oval. It is light-loving, cold-resistant, suitable for various soil growth, and is loving sandy loam. The walnut has rich nutritive value and is reputed by 'Wansui', 'Changshou' and 'health preserving treasure'. 86% of fat in walnut is unsaturated fatty acid, walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, and also contains fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid. Every 50 g of walnut contains 3.6% of water and 7.2 g of protein, 31 g of fat and 9.2 g of carbohydrate.
The walnut is usually eaten by breaking the shell and directly eating. However, due to the taste and slightly bitter characteristics of walnuts, if the walnuts are eaten directly, the walnut cake cannot be born by a part of people.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a processing technology of marinated walnuts, which is simple to prepare, has better taste and is suitable for more people.
In order to achieve the aim of the invention, the invention adopts the specific scheme that:
a processing technology of marinated walnuts comprises the following steps in sequence: preparing materials, cleaning, slotting, marinating and soaking;
the preparation process comprises the following steps:
preparing walnut, salt, onion, ginger slices, cassia bark, star anise, dried orange peel, pepper, dried chili, bay leaves, light soy sauce, dark soy sauce and tea;
the cleaning process comprises the following steps:
cleaning the walnut prepared in advance;
wherein the slotting process comprises the following steps:
cracking the walnuts along the center seam clamp by using a walnut cracker;
wherein the marinating process comprises the following steps: putting the cleaned and slotted walnuts and other ingredients into a pot, wherein cold water is added into the pot, and boiling for 15 minutes with big fire;
the soaking process comprises the following steps:
after the cooking is finished, the mixture is placed for one night to be fully tasty.
Preferably, the tea leaves are oolong tea.
The invention has the beneficial effects that: the preparation method is simple, the taste is better, and the product can be more suitable for the taste of most people, thereby supplementing rich nutrition.
Detailed Description
The present invention is further described below by way of specific examples, but the present invention is not limited to only the following examples. Variations, combinations, or substitutions of the invention, which are within the scope of the invention or the spirit, scope of the invention, will be apparent to those of skill in the art and are within the scope of the invention.
A processing technology of marinated walnuts comprises the following steps in sequence: preparing materials, cleaning, slotting, marinating and soaking;
the preparation process comprises the following steps:
preparing walnut, salt, onion, ginger slices, cassia bark, star anise, dried orange peel, pepper, dried chili, bay leaves, light soy sauce, dark soy sauce and tea;
the cleaning process comprises the following steps:
cleaning the walnut prepared in advance;
wherein the slotting process comprises the following steps:
cracking the walnuts along the center seam clamp by using a walnut cracker;
wherein the marinating process comprises the following steps: putting the cleaned and slotted walnuts and other ingredients into a pot, wherein cold water is added into the pot, and boiling for 15 minutes with big fire;
the soaking process comprises the following steps:
after the cooking is finished, the mixture is placed for one night to be fully tasty.
The tea is oolong tea.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (2)
1. A processing technology of marinated walnuts is characterized by comprising the following steps: the method comprises the following steps in sequence: preparing materials, cleaning, slotting, marinating and soaking;
the preparation process comprises the following steps:
preparing walnut, salt, onion, ginger slices, cassia bark, star anise, dried orange peel, pepper, dried chili, bay leaves, light soy sauce, dark soy sauce and tea;
the cleaning process comprises the following steps:
cleaning the walnut prepared in advance;
wherein the slotting process comprises the following steps:
cracking the walnuts along the center seam clamp by using a walnut cracker;
wherein the marinating process comprises the following steps: putting the cleaned and slotted walnuts and other ingredients into a pot, wherein cold water is added into the pot, and boiling for 15 minutes with big fire;
the soaking process comprises the following steps:
after the cooking is finished, the mixture is placed for one night to be fully tasty.
2. The processing technology of marinated walnuts according to claim 1, wherein the processing technology comprises the following steps: the tea is oolong tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011119601.6A CN112369590A (en) | 2020-10-19 | 2020-10-19 | Processing technology of marinated walnuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011119601.6A CN112369590A (en) | 2020-10-19 | 2020-10-19 | Processing technology of marinated walnuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112369590A true CN112369590A (en) | 2021-02-19 |
Family
ID=74580117
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011119601.6A Withdrawn CN112369590A (en) | 2020-10-19 | 2020-10-19 | Processing technology of marinated walnuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112369590A (en) |
-
2020
- 2020-10-19 CN CN202011119601.6A patent/CN112369590A/en not_active Withdrawn
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210219 |