CN1640297A - Walnut sauce and its preparing method - Google Patents
Walnut sauce and its preparing method Download PDFInfo
- Publication number
- CN1640297A CN1640297A CNA2004100026027A CN200410002602A CN1640297A CN 1640297 A CN1640297 A CN 1640297A CN A2004100026027 A CNA2004100026027 A CN A2004100026027A CN 200410002602 A CN200410002602 A CN 200410002602A CN 1640297 A CN1640297 A CN 1640297A
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- CN
- China
- Prior art keywords
- walnut
- portions
- walnut cream
- cream
- margarine
- 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
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Abstract
The present invention relates to a flavouring material and its preparation method. The walnut cream described by said invention mainly contains the following copmonents (by weight portion): 62-85 portions of shelled walnut, 1-3 portions of lecithin, 20-30 portions of artificial butter, 1.2-1.6 portions of sugar and 0.17-0.25 portions of salt. Its nutrients are rich, and its flavour is unique.
Description
Technical field
The present invention relates to the preparation method of a kind of flavouring and this flavouring.
Technical background
The new conclusion of looking into according to (2003) 53b2000592 number scientific and technological novelty assessment report: " vacuumize at a high speed and fritter mulser domestic not appearing in the newspapers of application on processing peanut butter, sesame paste, walnut cream, date sauce, Chinese chestnut sauce, salad dressing, millet thick chilli sauce; With lecithin, phosphate as application domestic do not appear in the newspapers of emulsifying agent in peanut butter, sesame paste, walnut cream, date sauce, Chinese chestnut sauce, salad dressing, hot millet jam products.”
Summary of the invention
Purpose of the present invention aims to provide a species tool local flavor walnut cream.
Another object of the present invention is to provide the preparation method of this walnut cream.
Walnut cream of the present invention mainly contains following material in 100 fens weight:
Shelling walnut 62-85, lecithin 1-3, margarine 20-30, sugared 1.2-1.6, salt 0.17-0.25.
In above-mentioned prescription, also can add honey 0.2-1.8; Margarine is a curing agent, can be commercially available; Lecithin is emulsifying agent, and also phosphoric acid salt substitutes, and all can be commercially available; Described salt can substitute with other savory agents; Available other sweeteners of described sugar substitute.Described raw material is all in dry measure.
The preparation method of walnut cream of the present invention is made up of following steps:
One, decortication, warm bubbly water 24 hours;
Two, oven dry;
Three, pouring all raw materials into vacuum fritters in the mulser;
Four, fritter at 5 ℃-40 ℃ temperature range internal emulsification;
Five, vacuumize sterilization, bottling.
The present invention has surmounted the mode of thinking of this area, and a kind of food of innovation is provided, and prepared walnut cream quality state is even, profit is not stratified, do not lump, non-sclerous, mouthfeel is satiny, nutritious and unique flavor, long shelf-life.As emulsifying agent, margarine is not destroyed as the nutrition that curing agent can keep raw materials used process of the present invention with lecithin, phosphate, simply is easy to again implement.
Specific implementation method
Embodiment:
Get shelling walnut 72, lecithin 1.5, margarine 25, honey 1, salt 0.2, white granulated sugar 1.5, all raw materials are stirred, pouring vacuum into fritters in the mulser, emulsification is frittered under the condition of 8 ℃-10 ℃ of temperature, vacuum 1kpa, be even shape, vacuumize routinely, sterilization treatment, bottling had both obtained finished product.
Claims (4)
1, a kind of walnut cream is characterized in that mainly containing following material in 100 parts of weight: shelling walnut 62-85, lecithin 1-3, margarine 20-30, sugared 1.2-1.6, salt 0.17-0.25.
2, according to the described walnut cream of claim 1, it is characterized in that containing honey 0.5-5.
3, according to the described walnut cream of claim 1, it is characterized in that containing margarine 20-30.
4,, it is characterized in that forming by following steps according to the preparation method of the described walnut cream of claim 1:
One, decortication, warm bubbly water 24 hours;
Two, oven dry;
Three, pouring all raw materials into vacuum fritters in the mulser;
Four, fritter at 5 ℃-40 ℃ temperature range internal emulsification;
Five, vacuumize sterilization, bottling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100026027A CN1640297A (en) | 2004-01-13 | 2004-01-13 | Walnut sauce and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100026027A CN1640297A (en) | 2004-01-13 | 2004-01-13 | Walnut sauce and its preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1640297A true CN1640297A (en) | 2005-07-20 |
Family
ID=34867399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100026027A Pending CN1640297A (en) | 2004-01-13 | 2004-01-13 | Walnut sauce and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1640297A (en) |
Cited By (6)
| 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 |
| CN102018240B (en) * | 2009-09-17 | 2012-09-05 | 北京联合大学 | Konjaku flour walnut sauce with function of health care and preparation method thereof |
| CN103549378A (en) * | 2013-10-28 | 2014-02-05 | 饶攀 | Preparation method for functional 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 |
| CN106418407A (en) * | 2016-11-02 | 2017-02-22 | 无粉世家核桃乳品技术（大连）有限公司 | Walnut sauce produced by non-high-temperature grinding technique at 72 DEG C |
-
2004
- 2004-01-13 CN CNA2004100026027A patent/CN1640297A/en active Pending
Cited By (8)
| 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 |
| CN102018240B (en) * | 2009-09-17 | 2012-09-05 | 北京联合大学 | Konjaku flour walnut sauce with function of health care and preparation method thereof |
| CN101874641A (en) * | 2010-05-31 | 2010-11-03 | 北京林业大学 | Walnut protein sauce |
| CN103549378A (en) * | 2013-10-28 | 2014-02-05 | 饶攀 | Preparation method for functional protein sauce |
| CN103549378B (en) * | 2013-10-28 | 2015-08-19 | 饶攀 | A kind of preparation method of functional 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 |
| CN106418407A (en) * | 2016-11-02 | 2017-02-22 | 无粉世家核桃乳品技术（大连）有限公司 | Walnut sauce produced by non-high-temperature grinding technique at 72 DEG C |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |