CN1350805A - Technology for preparing walnut paste - Google Patents
Technology for preparing walnut paste Download PDFInfo
- Publication number
- CN1350805A CN1350805A CN00113968A CN00113968A CN1350805A CN 1350805 A CN1350805 A CN 1350805A CN 00113968 A CN00113968 A CN 00113968A CN 00113968 A CN00113968 A CN 00113968A CN 1350805 A CN1350805 A CN 1350805A
- Authority
- CN
- China
- Prior art keywords
- walnut
- powder
- walnut kernel
- granulated sugar
- white granulated
- 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
Abstract
A walnut paste is prepared from walnut kernel as primary raw material, edible salt, granular white sugar, anise powder and powdered Chinese prickly ash through scientific decocting. Its advantages include retaining original taste and smell of walnut, rich nutrients, delicious taste, and health-care function.
Description
The present invention relates to a kind of walnut and pay the preparation method's of food, particularly a kind of walnut cream preparation method.
Walnut nutritious abundant, the economic worth height is a woody oleiferous plants world-famous, is known as one of world's " four is big " dry fruit.According to data record, walnut kernel caloric value 8000-8500 card/kilogram, fatty 63%, protein 15.4%, carbohydrate 10%, crude fibre 5.8%, ash content 1.5%; The trace element that also contains multiple human body needs.With regard to nutrition relatively, 0.5 kilogram of walnut kernel equals the nutritive value of 2.5 kilograms of eggs or 4.5 kilograms of milk.Aspect the enhancement health, be again the important auxiliary material of Chinese patent drug, pleasant enriching blood arranged, relieving cough and reducing sputum, moistening lung kidney tonifying, functions such as nourishes rough skin.At present, people aspect edible walnut, the one, directly edible kernel; The 2nd, be processed into and pay food." the strong walnut of the intelligence lake " that Zhiqiang Food Group Co Ltd, Sichuan produces, it is mainly prepared burden and is: walnut kernel, bulking ground rice, compound sugar, white granulated sugar, milk powder, through being processed into powdery, adopt warm boiling water furnishing pasty state edible." the southern jujube walnut jelly drops " that Co., Ltd produces brewageed in adret prosperous city in Shaanxi Province's, the main batching of this product is: walnut kernel, starch, white granulated sugar, liquid glucose, red date, earlier starch, white granulated sugar, liquid glucose, red date are brewed into pasty state, again walnut kernel is directly put into, and through baking dry in the air, that machine is cut into sugar is edible.Above-mentionedly pay food by what walnut kernel was produced, the selecting materials and processing method of its prescription, and edible form and the present invention differ widely.
The objective of the invention is with the walnut kernel is major ingredient, with addition of spices, boils through science processing, and having the fragrant and ester fragrance of the original natural sauce of walnut, its nutrition is unique abundant, delicious flavour, the degree of saltiness is agreeable to the taste, does not have pained and other smell, the preparation method of a kind of walnut cream of thickness appropriateness.
The present invention realizes like this, it is to be major ingredient with walnut kernel preferably, be aided with salt, white granulated sugar, big fennel powder and zanthoxylum powder, the weight ratio of its each materials and materials is walnut kernel: salt: white granulated sugar: big fennel powder: zanthoxylum powder=2100: 108: 54: 8: 5, earlier with the walnut kernel parch, machinery is rubbed peeling then, and through pulverizing and defibrination becomes slurry, add boiling water in the slurry and, decoct adding salt when decocting again by the mesh screen filtration, and stirring adds white granulated sugar in proper order repeatedly, big fennel powder and zanthoxylum powder, slurry is decocted to pasty state, and the cooling tinning is again through high temperature sterilization, naturally the cooling and be finished product.
The invention will be further described below in conjunction with embodiment.
It is to select preferably that walnut kernel is a major ingredient for use for the present invention, and with salt, white granulated sugar, big fennel powder and zanthoxylum powder are auxiliary material, the anharmonic ratio of its each materials and materials is walnut kernel: salt: white granulated sugar: big fennel powder: zanthoxylum powder=2100: 108: 54: 8: 5, earlier walnut kernel is used 40-50 ℃ of slow fire parch 30-35 minute, its shortcake is as the criterion, adopt machinery to rub peeling then, through pulverizing and use 60 order mesh screens after the peeling, taking mechanical jordaning behind the mesh screen is slurry, adding 90 ℃ of boiling water in the slurry stirs, filter with 200 order mesh screens again and become filter pulp, filter pulp adds salt after heating while stirring and decocting 15 minutes, and continue to stir 15 minutes, order adds white granulated sugar then, big fennel powder, zanthoxylum powder, and continue to decoct, make temperature reach 94 ℃ and be pasty state, sealing tinning after lowering the temperature is cooled off naturally and is finished product with 118 ℃ of high temperature sterilizations 40 minutes.
Advantage of the present invention is the fragrant and ester fragrance of sauce that has kept the original natural flavor of walnut, its nutrition Unique abundant, entrance aftertaste giving off a strong fragrance, the taste deliciousness, the degree of saltiness is agreeable to the taste, and nothing is pained and other is bad different Flavor, the thickness appropriateness namely can be used as the flavouring of cold and dressed with sauce food, again can be as the main product of hot drink, And have benefiting qi and nourishing blood, and to invigorate the kidney and stop nocturnal emission, warm lung ease constipation is mended brain and is lengthened one's life, the effect of beauty treatment health, That men and women, old and young, ideal suitable for four seasons, at home travelling are selected food. This product is product matter Measure examination, and meet the requirement of tinned food commercial sterilization.
Claims (1)
1, a kind of preparation method of walnut cream, it is characterized in that: it is to be major ingredient with walnut kernel preferably, be aided with salt, white granulated sugar, big fennel powder and zanthoxylum powder, the weight ratio of its each materials and materials is walnut kernel: salt: white granulated sugar: big fennel powder: zanthoxylum powder=2100: 108: 54: 8: 5, earlier with the walnut kernel parch, machinery is rubbed peeling then, and through pulverizing and defibrination becomes slurry, add 90 ℃ of boiling water in the slurry and filter by mesh screen, decoct again and when decocting, add salt, and stirring adds white granulated sugar in proper order repeatedly, big fennel powder and zanthoxylum powder, make slurry decoct to 94 ℃ for the tinning of lowering the temperature behind the pasty state, again through high temperature sterilization, naturally the cooling and be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00113968A CN1350805A (en) | 2000-10-31 | 2000-10-31 | Technology for preparing walnut paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00113968A CN1350805A (en) | 2000-10-31 | 2000-10-31 | Technology for preparing walnut paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1350805A true CN1350805A (en) | 2002-05-29 |
Family
ID=4583700
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00113968A Pending CN1350805A (en) | 2000-10-31 | 2000-10-31 | Technology for preparing walnut paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1350805A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957769B (en) * | 2006-11-28 | 2010-05-12 | 迪庆香格里拉舒达有机食品有限公司 | Walnut cream and preparation method |
| CN101874641A (en) * | 2010-05-31 | 2010-11-03 | 北京林业大学 | Walnut protein sauce |
| CN104305154A (en) * | 2014-10-20 | 2015-01-28 | 杭州姚生记食品有限公司 | Brain tonifying walnut seasoning sauce and preparation method thereof |
-
2000
- 2000-10-31 CN CN00113968A patent/CN1350805A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957769B (en) * | 2006-11-28 | 2010-05-12 | 迪庆香格里拉舒达有机食品有限公司 | Walnut cream and preparation method |
| CN101874641A (en) * | 2010-05-31 | 2010-11-03 | 北京林业大学 | Walnut protein sauce |
| CN104305154A (en) * | 2014-10-20 | 2015-01-28 | 杭州姚生记食品有限公司 | Brain tonifying walnut seasoning sauce and preparation method thereof |
| CN104305154B (en) * | 2014-10-20 | 2016-03-30 | 杭州姚生记食品有限公司 | A kind of brain-invigorating walnut tartar sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1094239A (en) | A kind of black rice gruel can and processing method | |
| CN105685929A (en) | Hotpot condiment and preparation method thereof | |
| CN104109617A (en) | Liver clearing and vision improving yellow rice wine and preparation method thereof | |
| CN108552317A (en) | A kind of functionality highland barley milk tea and preparation method | |
| CN1451317A (en) | Method for making crisp walnut meat | |
| CN102273687A (en) | Rose and wax apple beverage and preparation method thereof | |
| CN107897716A (en) | A kind of orange peel natto product | |
| CN103975985B (en) | One protects heart improving eyesight blueberry parfait and preparation method thereof | |
| CN1350805A (en) | Technology for preparing walnut paste | |
| CN104621518A (en) | Method for processing multi-taste health wild pepper sauce | |
| CN104543167A (en) | Okra partridge tea and production process thereof | |
| CN106490471A (en) | A kind of tomato red curved surface bar and preparation method thereof | |
| CN106490470A (en) | A kind of Radix Et Rhizoma Fagopyri Tatarici cocoa perfume noodles and preparation method thereof | |
| CN106261643A (en) | A kind of anti-ageing noodles of Rhizoma Dioscoreae and preparation method thereof | |
| CN105942214A (en) | Preparation method of fermented soya bean-chickens | |
| KR101848805B1 (en) | Pheasant sauce with herb medicine extract and manufacturing method of the same | |
| CN110140905A (en) | Utilize the method for embedding processing technology production capsicum nutritional health food | |
| CN109055091A (en) | A kind of buckwheat okra health liquor and preparation method thereof | |
| CN103976222A (en) | Bouquet blueberry-containing steamed cake and making method thereof | |
| CN109287985A (en) | A kind of fructus crataegi pinnatifidae cake and preparation method thereof | |
| CN106858004A (en) | Peach piece and preparation method thereof | |
| CN1254195C (en) | Instant porridge food, and its prodn. method | |
| CN106307387A (en) | Thick soup with pickled cucumbers and Chinese chestnuts and making method of thick soup | |
| CN106562399A (en) | Spinacia oleracea and highland barley vermicelli and preparation method thereof | |
| CN105918563A (en) | Summer-heat-relieving and saliva-producing bamboo-leaf health care tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |