CN102771842B - Curry flavor baked walnut and production method of curry flavor baked walnut - Google Patents
Curry flavor baked walnut and production method of curry flavor baked walnut Download PDFInfo
- Publication number
- CN102771842B CN102771842B CN2012102379935A CN201210237993A CN102771842B CN 102771842 B CN102771842 B CN 102771842B CN 2012102379935 A CN2012102379935 A CN 2012102379935A CN 201210237993 A CN201210237993 A CN 201210237993A CN 102771842 B CN102771842 B CN 102771842B
- Authority
- CN
- China
- Prior art keywords
- walnut
- parts
- flavor
- baking
- powder
- 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.)
- Expired - Fee Related
Links
- 241000758789 Juglans Species 0.000 title claims abstract description 138
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 138
- 235000020234 walnut Nutrition 0.000 title claims abstract description 138
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 43
- 235000019634 flavors Nutrition 0.000 title claims abstract description 43
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 235000021438 curry Nutrition 0.000 title abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 19
- 235000020232 peanut Nutrition 0.000 claims abstract description 19
- 235000019503 curry powder Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 239000006071 cream Substances 0.000 claims abstract description 12
- 229940029982 garlic powder Drugs 0.000 claims abstract description 12
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 11
- 239000003205 fragrance Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 230000008901 benefit Effects 0.000 claims abstract description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 47
- 235000013599 spices Nutrition 0.000 claims description 19
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 18
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 18
- 235000018262 Arachis monticola Nutrition 0.000 claims description 18
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 18
- 238000009495 sugar coating Methods 0.000 claims description 15
- 239000002245 particle Substances 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical class OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000571 coke Substances 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000009826 distribution Methods 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000012856 packing Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 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
- 235000014571 nuts Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to curry flavor baked walnut, which is prepared from the following ingredients in parts by weight: 74 to 77 parts of baked walnut, 1.8 to 2.0 parts of white sugar powder, 0.15 to 0.20 parts of garlic powder, 0.45 to 0.47 parts of common salts, 0.45 to 0.47 parts of monosodium glutamate, 0.84 to 0.86 parts of dried yeast powder, 9.0 to 10 parts of crushed peanuts, 2.0 to 2.4 parts of cream, 7.0 to 8.0 parts of malt syrup, 0.93 to 0.95 parts of curry powder essence and 0.50 to 0.54 parts of curry powder. The curry flavor baked walnut provided by the invention belongs to the flavor type walnut products mainly obtained through being refined via the processes of shelling, baking, seasoning and the like. The product is mixed with other auxiliary materials for adding other flavors on the basis of the original walnut fragrance, so the walnut has the unique Indian curry flavor, in addition, the flavor is pluralistic through being compared with that in the prior art, the taste is richer, and the palatability is better, so the curry flavor baked walnut is more suitable for the requirements of customers, and better economic benefits are realized.
Description
Technical field
The present invention relates to a kind ofly cure walnut and this cures the production method of walnut, belong to foodstuff.
Background technology
Walnut is woody oleiferous plants world-famous, and it has abundant nutrition and higher economic value, therefore is called as one of world's " four is big " dry fruit.Simultaneously the caloric value of walnut is 8000-8500 cards/kilogram, and fat content is about 63%, protein content about 15.4%, carbohydrate content is about 10%, and crude fiber content is about 5.8%, content of ashes about 1.5%, the trace element that needs of the multiple human body of content in addition is so there is very high nutritive value.In addition, walnut also have pleasantly enrich blood, function such as relieving cough and reducing sputum, moistening lung kidney tonifying, nourishes rough skin.But mainly be directly to eat walnut kernel at present, the bitter taste that not only has the walnut clothing to cause, and its fragrance matter better do not discharged, so its mouthfeel etc. is not fine.
Summary of the invention
The objective of the invention is for the diversification more of a kind of local flavor is provided, taste is abundanter, and the curried flavor of the better India of palatability cures walnut and production method thereof.
The technical scheme that the present invention adopts to achieve these goals is: a kind of curried flavor cures walnut, it is characterized in that being made by the raw material of following parts by weight, walnut roasted 74-77 parts, 1.8-2.0 parts of powdered sugar, 0.15-0.20 part of garlic powder, 0.45-0.47 part of salt, 0.45-0.47 part of monosodium glutamate, 0.84-0.86 part of dried yeast powder, 9.0-10 parts of peanut particles, 2.0-2.4 parts in cream, 7.0-8.0 parts of malt syrups, 0.93-0.95 part of curried powdered flavor, 0.50-0.54 part of curry powder.
Fragrant and sweet flavor described in the present invention cures walnut, is wherein more preferably made by the raw material of following parts by weight, walnut roasted 76.23 parts, 1.9 parts of powdered sugar, 0.18 part of garlic powder, 0.46 part of salt, 0.46 part of monosodium glutamate, 0.85 part of dried yeast powder, 9.5 parts of peanut particles, 2.1 parts in cream, 7.5 parts of malt syrups, 0.94 part of curried powdered flavor, 0.52 part of curry powder.
The production method that the present invention also provides a kind of curried flavor to cure walnut is characterized in that may further comprise the steps:
1), walnut decortication: shelling walnut that will be to be peeled drops into little sodium hydroxide solution that boils, sodium hydroxide solution need flood walnut, more than the heating sodium hydroxide solution to 90 ℃, and keeps about 3 minutes, the centre should be stirred for several times, then walnut is pulled out decortication and is immersed in the clear water;
2), rinsing: rinsing mainly is residual NaOH solution on the flush away walnut, at first cleans with clear water, walnut is placed clear water to soak about 1 hour again, pulls out then to drain, and is standby;
3), drain: will distinguish the flavor of except lixiviating, the kernel of color and luster milky white is laid on the filter frame, and walnut is drained to the surface does not have the tangible globule, refrigerates standby then;
4), baking for the first time: the baking box that the above-mentioned walnut that drains is put between 125 ℃ and 135 ℃ toasted 3～3.5 hours, be between 45～60 minutes the time at stoving time, walnut in the baking plate stirs once at least, make the walnut baking evenly, the standard of judging the walnut baking degree occurs glossy with the walnut surface, the inside of walnut kernel presents lighter coke yellow, and give out the distinctive roasting fragrance of walnut, can conclude that walnut has toasted finishes, after baking finishes, place on the conveyer belt and cool off fast, standby;
5), spice for the first time: malt syrup, the cream that weighs up is preheated to about 70 ℃, make it to become runny liquid, then this sugar liquors is poured in the sugar coating machine, fully stir about 5 minutes with walnut, make and wrap up in even liquid glucose on the walnut kernel, again garlic powder, salt, monosodium glutamate, dried yeast powder and peanut particle and powdered sugar are sprinkled in the sugar coating machine and stirred again 5～10 minutes with the walnut kernel that wraps liquid glucose, each supplementary material is mixed thoroughly fully, pull out standby then;
6), baking for the second time: the above-mentioned walnut of mixing honest material is tiled on the baking tray, places baking box, under 130 ℃ the temperature roasting about 10 minutes, make the fragrance of spice bake, and the moisture content that the walnut kernel surface is unnecessary dries, make the product mouthfeel crisp;
7), spice for the second time: the walnut that baking is for the second time come out of the stove takes advantage of heat to pour in the sugar coating machine, then accurate weighing and the curried powdered flavor of mixing thoroughly and curry powder are sprinkled in the sugar coating machine, the spice time evenly sticks on the walnut kernel spices more than 5 minutes, and it is standby to take the dish out of the pot then;
8), with the said goods pack successively, beat the sign indicating number, the vanning, dispatch from the factory at last.
Wherein above-mentioned steps 1) described in decortication be by giant flushing walnut, remove Cortex walnut, the Cortex walnut of not rinsing well by artificial rejecting simultaneously, and sodium hydrate aqueous solution concentration wherein is 2%.
Above-mentioned steps 2) overweight as finding the alkali lye processing after the rinsing, cause the walnut color darker, then the citric acid of adding 0.2～0.5% carries out rinsing when soaking.
Walnut is mainly made with extra care the local flavor class that forms by technologies such as decortication, baking, seasonings walnut product is cured in seasoning of the present invention, this product has been allocated other on the basis of the roasting fragrance of original walnut increases the auxiliary material of local flavor, make the unique India's curry flavor of having of walnut, and local flavor is earlier than diversification more in the past, taste is abundanter, palatability is better, is fit to consumer demand so more, thereby has favorable economic benefit.
Description of drawings
Fig. 1 is technological process of production figure of the present invention.
The specific embodiment
Understand more easily and implement the present invention for the ease of everybody, make further instruction below in conjunction with 1 pair of technical scheme of the present invention of accompanying drawing.
Embodiment 1: each raw material adopts following parts by weight in the present embodiment:
Walnut roasted 74 parts, 1.8 parts of powdered sugar, 0.15 part of garlic powder, 0.45 part of salt, 0.45 part of monosodium glutamate, 0.84 part of dried yeast powder, 9.0 parts of peanut particles, 2.0 parts in cream, 7.0 parts of malt syrups, 0.93 part of curried powdered flavor, 0.50 part of curry powder.
Its production technology is as follows:
The auxiliary material preliminary treatment, the making of powdered sugar because the white sugar particle is thicker, is unfavorable for spice, should be earlier with food masher with the white sugar pulverize, and segment by 60 purpose screen clothes.The peanut of taking off scarlet is chosen in the making of peanut particle, screens out impurity in the shelled peanut with vibratory sieve, again by the method for hand picking, removes wherein the shelled peanut that goes mouldy, ruins.The shelled peanut of handling well is tiled on the baking tray, places baking box to carry out baking again, temperature is controlled to be 130 ℃, and the time is about 3～3.5 hours, is cooled to 25 ℃ after roasting good shelled peanut is taken out from baking box.Cooled shelled peanut is ground into the granular of sesame size with food masher, standby then.
Begin formally to carry out the curry flavor subsequently and cure walnut production,
1, walnut decortication
Compound concentration is 2% caustic soda (NaOH) solution, heats to little boiling, and walnut to be peeled is dropped into, what of walnut addition are flooded walnut with alkali lye and are as the criterion, and continue to heat up, when treating that alkali liquid temperature reaches more than 90 ℃, pick up counting, it is about 3 minutes that alkali lye is handled the walnut time, and the centre should be stirred for several times, when handling fast the end, getting an amount of walnut from pot immerses in the clear water, gently rub wiping with have gentle hands, Cortex walnut is namely tear-away, proves the walnut processing of peeling that can take the dish out of the pot.
The walnut that takes the dish out of the pot is placed screen frame rapidly, wash walnut with giant, remove Cortex walnut, the Cortex walnut of not rinsing well by artificial rejecting simultaneously, and be immersed in the clear water.
2, rinsing
Rinsing mainly is alkali lye residual on the flush away walnut, and rinsing need be carried out 2～3 times, places clear water to soak again about 1 hour, pulls out then to drain, and is standby.As find that the alkali lye processing is overweight, and cause the walnut color darker, when soaking, can add 0.2～0.5% citric acid.
3, drain
Will be except the lixiviating flavor, the kernel of color and luster milky white is laid on the filter frame, and walnut is drained to the surface does not have the tangible globule, refrigerates standby then.
4, baking for the first time
After walnut drained, it is tiled on the baking tray, is difficult for blocked up.Oven temperature is risen to 130 ℃, the baking tray of completing walnut is put into baking box, open the air-blast device in the baking box simultaneously, make the temperature in the baking box even, toast under the time about 3～3.5 hours 130 ℃ of left and right sides, when stoving time enters 45～60 minutes, answer the walnut in the baking plate to stir once, spread blocked uply as the walnut on the baking tray, in bake process, should stir several times more, make the walnut baking evenly.Baking places on the conveyer belt and cools off fast after finishing, and is standby.
In that walnut baking is fast when finishing, the standard of judging the walnut baking degree occurs glossy with the walnut surface, and the inside of walnut kernel presents lighter coke yellow, and gives out the distinctive roasting fragrance of walnut, can conclude that walnut has toasted to finish.
In addition, consider easy to operately as need, it is fragrant to adopt automatic baking machine that walnut is fried, and temperature can transfer to 200～220 ℃, fry to the time be about 10 minutes, concrete temperature and time should arrange according to the performance of baking machine and the moisture of walnut.
5, spice for the first time
Open sugar coating machine, and open heater, the walnut kernel that weighs up is poured in the sugar coating machine, in advance syrup, the cream that weighs up is preheated to about 70 ℃, make it to become runny liquid, then this sugar liquors is poured in the sugar coating machine, fully stir about 5 minutes with walnut, make and wrap up in even liquid glucose on the walnut kernel.Powdered sugar, garlic powder, salt, monosodium glutamate, dried yeast powder and the peanut grain etc. of accurate weighing and mixing are sprinkled into again and stirred 5～10 minutes with the walnut kernel that wraps liquid glucose in the sugar coating machine again, each supplementary material is mixed thoroughly fully, it is standby to take the dish out of the pot then.
6, baking for the second time
The main purpose of baking is to bake by the fragrance of high temperature with spice for the second time, and the moisture content oven dry that the walnut kernel surface is unnecessary, makes the product mouthfeel crisp.The walnut of mixing honest material is tiled on the baking tray, places baking box, can come out of the stove in roasting about 10 minutes under 130 ℃ the temperature.
7, spice for the second time
Spice mainly is to add some spices for the second time, and the local flavor of product is finally finalized the design.Open sugar coating machine, this time spice need not be driven heater, take advantage of heat to pour in the sugar coating machine walnut that baking is for the second time come out of the stove, then accurate weighing and the curried powdered flavor of mixing thoroughly and curry powder are sprinkled in the sugar coating machine, the spice time is more than 5 minutes, spices is evenly sticked on the walnut kernel, begin to take shape the walnut that cures of the curried flavor of India, it is standby to take the dish out of the pot then.
8, packing
Adopt full-automatic particles packing machine to pack, packaging bag can be adopted composite membrane or aluminum foil material.Can adopt the inflated with nitrogen packing, the method can prolong the shelf-life of product, makes the quality of product have more reliability if needed.
9, play the sign indicating number vanning
Can directly beat sign indicating number after packaging, cross the processing of just can casing behind the metal detector.
Embodiment 2: each raw material adopts following parts by weight in the present embodiment:
Walnut roasted 77 parts, 2.0 parts of powdered sugar, 0.20 part of garlic powder, 0.47 part of salt, 0.47 part of monosodium glutamate, 0.86 part of dried yeast powder, 10 parts of peanut particles, 2.4 parts in cream, 8.0 parts of malt syrups, 0.95 part of curried powdered flavor, 0.54 part of curry powder.The production method of present embodiment is as embodiment 1.
Embodiment 3: each raw material adopts following parts by weight in the present embodiment: walnut roasted 76.23 parts, 1.9 parts of powdered sugar, 0.18 part of garlic powder, 0.46 part of salt, 0.46 part of monosodium glutamate, 0.85 part of dried yeast powder, 9.5 parts of peanut particles, 2.1 parts in cream, 7.5 parts of malt syrups, 0.94 part of curried powdered flavor, 0.52 part of curry powder.
The production technology of this embodiment is the same with embodiment 1.
In the various embodiments described above: walnut roasted is the high-quality walnut process shelling then that our company purchases at the Guangyuan City Chaotian District, and baking is handled and obtained.Towards the sky walnut according to towards unique geography and climate in area, sky and well-known throughout the country.Chaotian District is located in the middle part, Qin Bashan area that the cold and heat air convection current crosses, winter-spring season is windy so summer and autumn is rainy, because northeast and southwestern relative relief great disparity, so season, weather differed nearly 30 days, exactly because also such climatic characteristic, so the growth of suitable especially summer autumn crop wherein just has large local and special products walnut.Towards the sky walnut not only the quality uniqueness also have long history, according to historical records, when Zhuge Liang six goes out the Qishan, just become the supply of short-commons in wartime towards the sky walnut.In the period of the Tang Dynasty of Tian Bao, also be listed in into the palace tribute, enjoy fleeting fame.Mainly be grown in the area, gentle slope of hill-side, the foot of a mountain towards the sky walnut, unique natural ecological environment, bring up the unique quality towards the sky walnut: individual big, mean fruit weight 14.1 grams, average benevolence weighs 8.4 grams; Shell is thin, thick only 0.9 millimeter of shell; Fragrance U.S., meat is plump fine and smooth, delicious and crisp; Product are of fine quality, and beneficial element content is high, and protein content reaches 15.2%, and fat content 73.04% contains trace elements such as abundant calcium, iron, phosphorus, zinc simultaneously; Be the kernel percent height at last, easily get benevolence, the nut of kernel percent average out to 70%, 80% can round benevolence.
Secondly salt, monosodium glutamate, peanut and white sugar are from directly buying on the market, malt syrup (75%) becomes food Development Co., Ltd well available from Shanghai, cream is available from Shanghai Bright Cheese and Butter Co., Ltd., dried yeast powder is available from Tangshan Tuopu Biotechnology Co., Ltd., garlic powder is available from Jiangsu Xinghua City Rui Sheng Food Co., Ltd, curried powdered flavor V003 is available from Tianjin Chunfa Bio-technology Group Co., Ltd., and curry powder is available from Sichuan You Jia Food Co., Ltd.
The walnut that the present invention makes through the various embodiments described above has the curried flavor of unique India, and local flavor is earlier than diversification more in the past, and taste is abundanter, and palatability is better, is fit to consumer demand so more, thereby has favorable economic benefit.
Claims (6)
1. production method that curried flavor cures walnut is characterized in that may further comprise the steps:
1), walnut decortication: shelling walnut that will be to be peeled drops into little sodium hydroxide solution that boils, sodium hydroxide solution need flood walnut, more than the heating sodium hydroxide solution to 90 ℃, and keeps 3 minutes, the centre should be stirred for several times, then walnut is pulled out decortication and is immersed in the clear water;
2), rinsing: rinsing mainly is residual NaOH solution on the flush away walnut, at first cleans with clear water, walnut is placed clear water to soak 1 hour again, pulls out then to drain, and is standby;
3), drain: will distinguish the flavor of except lixiviating, the walnut kernel of color and luster milky white is laid on the filter frame, and walnut is drained to the surface does not have the tangible globule, refrigerates standby then;
4), baking for the first time: the baking box that the above-mentioned walnut that drains is put between 125 ℃～135 ℃ toasted 3～3.5 hours, be between 45～60 minutes the time at stoving time, walnut in the baking plate stirs once at least, make the walnut baking evenly, the standard of judging the walnut baking degree occurs glossy with the walnut surface, the inside of walnut kernel presents lighter coke yellow, and give out the distinctive roasting fragrance of walnut, can conclude that walnut has toasted finishes, after baking finishes, place on the conveyer belt and cool off fast, standby;
5), take by weighing the raw material for standby of following weight distribution ratio:
Walnut roasted 74-77 parts, 1.8-2.0 parts of powdered sugar, 0.15-0.20 part of garlic powder, 0.45-0.47 part of salt, 0.45-0.47 part of monosodium glutamate, 0.84-0.86 part of dried yeast powder, 9.0-10 parts of peanut particles, 2.0-2.4 parts in cream, 7.0-8.0 parts of malt syrups, 0.93-0.95 part of curried powdered flavor, 0.50-0.54 part of curry powder;
6), spice for the first time: malt syrup, the cream that weighs up is preheated to 70 ℃, make it to become runny liquid, then this liquid glucose is poured in the sugar coating machine, fully stirred 5 minutes with walnut, make and wrap up in even liquid glucose on the walnut kernel, again garlic powder, salt, monosodium glutamate, dried yeast powder and peanut particle and powdered sugar are sprinkled in the sugar coating machine and stirred again 5～10 minutes with the walnut kernel that wraps liquid glucose, each supplementary material is mixed thoroughly fully, pull out standby then;
7), baking for the second time: the above-mentioned walnut of mixing honest material is tiled on the baking tray, places baking box, under 130 ℃ temperature roasting 10 minutes, make the fragrance of spice bake, and the moisture content that the walnut kernel surface is unnecessary dries, make the product mouthfeel crisp;
8), spice for the second time: the walnut that baking is for the second time come out of the stove takes advantage of heat to pour in the sugar coating machine, then accurate weighing and the curried powdered flavor of mixing thoroughly and curry powder are sprinkled in the sugar coating machine, the spice time evenly sticks on the walnut kernel spices more than 5 minutes, and it is standby to take the dish out of the pot then;
9), with the said goods pack successively, beat the sign indicating number, the vanning, dispatch from the factory at last.
2. the curried production method of distinguishing the flavor of and curing walnut according to claim 1 is characterized in that the decortication described in the step 1) is by giant flushing walnut, removes Cortex walnut, simultaneously the Cortex walnut of not rinsing well by artificial rejecting.
3. the curried production method of distinguishing the flavor of and curing walnut according to claim 1 is characterized in that the concentration of sodium hydroxide solution in the described step 1) is 2%.
4. the curried flavor according to claim 1 production method of curing walnut is characterized in that step 2) after the rinsing as find that alkali lye handles overweightly, cause the walnut color darker, then when soaking, add 0.2～0.5% citric acid and carry out rinsing.
5. the curried flavor according to claim 1 production method of curing walnut, it is characterized in that: described raw material is made up of following components in weight portions:
Walnut roasted 76.23 parts, 1.9 parts of powdered sugar, 0.18 part of garlic powder, 0.46 part of salt, 0.46 part of monosodium glutamate, 0.85 part of dried yeast powder, 9.5 parts of peanut particles, 2.1 parts in cream, 7.5 parts of malt syrups, 0.94 part of curried powdered flavor, 0.52 part of curry powder.
6. prepared walnut of method according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102379935A CN102771842B (en) | 2012-07-11 | 2012-07-11 | Curry flavor baked walnut and production method of curry flavor baked walnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102379935A CN102771842B (en) | 2012-07-11 | 2012-07-11 | Curry flavor baked walnut and production method of curry flavor baked walnut |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102771842A CN102771842A (en) | 2012-11-14 |
| CN102771842B true CN102771842B (en) | 2013-10-09 |
Family
ID=47117154
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102379935A Expired - Fee Related CN102771842B (en) | 2012-07-11 | 2012-07-11 | Curry flavor baked walnut and production method of curry flavor baked walnut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102771842B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799356B (en) * | 2015-05-22 | 2018-08-07 | 湖南亚林食品有限公司 | A kind of processing method of leatheroid walnut |
| CN108175068A (en) * | 2017-12-31 | 2018-06-19 | 三只松鼠股份有限公司 | A kind of blueberry Chinese yam nut and preparation method thereof |
| CN115568573A (en) * | 2022-10-31 | 2023-01-06 | 三门峡华阳食品有限公司 | Production method of hand-peeled walnut |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301099A (en) * | 2008-06-27 | 2008-11-12 | 王晶平 | Method for processing crisp-fried barking walnut kernel |
| CN101623114A (en) * | 2009-08-07 | 2010-01-13 | 安徽詹氏食品有限公司 | Pecan nut and processing technology thereof |
| CN102379437A (en) * | 2011-10-30 | 2012-03-21 | 左权县麻田顺康天然农产品有限公司 | Method for producing crisp walnut kernel |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100492296B1 (en) * | 2003-01-10 | 2005-05-27 | 박연숙 | a walnut/ginkgo extract manufacturing method |
-
2012
- 2012-07-11 CN CN2012102379935A patent/CN102771842B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301099A (en) * | 2008-06-27 | 2008-11-12 | 王晶平 | Method for processing crisp-fried barking walnut kernel |
| CN101623114A (en) * | 2009-08-07 | 2010-01-13 | 安徽詹氏食品有限公司 | Pecan nut and processing technology thereof |
| CN102379437A (en) * | 2011-10-30 | 2012-03-21 | 左权县麻田顺康天然农产品有限公司 | Method for producing crisp walnut kernel |
Non-Patent Citations (2)
| Title |
|---|
| 李清亚，等.奶油核桃花生.《栗子花生的保健功能与食疗方》.金盾出版社,2003,(第1版),第294页. * |
| 高海生,等.咖喱核桃仁.《核桃贮藏与加工技术》.金盾出版社,2004,(第1版),第84页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102771842A (en) | 2012-11-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102771837B (en) | Matcha milk flavor baked walnut and production method of matcha milk flavor baked walnut | |
| CN103315321B (en) | Processing method of fruit-flavor dried goose slices | |
| CN101530148B (en) | Method for fermenting coffee by Pu'er tea liquid | |
| CN105475440A (en) | Orange peel biscuits and preparation method thereof | |
| CN102771843B (en) | Dry process walnut sauce and production method of dry process walnut sauce | |
| CN105077078B (en) | A kind of processing method of baked batata | |
| CN102771574A (en) | Wet grinding process walnut milk and production method of wet grinding process walnut milk | |
| CN107373547A (en) | A kind of Mango Low-sugar jam and preparation method thereof | |
| NL2032247B1 (en) | Method for preparing low-sugar citrus preserved fruits through enzymatic hardening and intermittent vacuum sugar soaking | |
| CN102771838B (en) | Sweet baked walnut and production method thereof | |
| CN102771842B (en) | Curry flavor baked walnut and production method of curry flavor baked walnut | |
| CN107198222A (en) | A kind of preparation method of the special sweet potato noodles of spicy soup | |
| CN102771840B (en) | Tomato flavor baked walnut and production method of tomato flavor baked walnut | |
| CN102356800A (en) | Production process for preserved dogberries | |
| CN102771841B (en) | Garlic flavor baked walnut and production method of garlic flavor baked walnut | |
| CN102771839B (en) | Sea moss-roasted flavour baked walnut and production method thereof | |
| CN1084029A (en) | A kind of opening pine production technology | |
| CN105146433A (en) | Process for processing sun-cured moisture snake melons | |
| CN104970169A (en) | Processing method for preserved litchis | |
| CN101356986A (en) | Scallop skirt leisure food processing method | |
| CN105104695A (en) | Processing method of common sterculia preserved fruit | |
| CN105520102B (en) | A kind of preparation method of milk taste taro powder | |
| CN109007178A (en) | One plants vegetables with jute pickles tea and preparation method thereof | |
| CN108991391A (en) | A kind of bamboo rice steamed meat powder and preparation method thereof | |
| CN106376893A (en) | Pitaya-flavored sandwich pecan kernels and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee | ||
| CP03 | Change of name, title or address |
Address after: 628031 seven industrial parks, overturned District, Sichuan, Guangyuan Patentee after: GUANGYUAN BANGREN FOOD TECHNOLOGY CO.,LTD. Address before: 628031, Sichuan City, Guangyuan province Chao District Township Patentee before: GUANGYUAN BANGREN FOOD Co.,Ltd. |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131009 |