CN108936509A - A kind of processing method of walnut cream benevolence - Google Patents
A kind of processing method of walnut cream benevolence Download PDFInfo
- Publication number
- CN108936509A CN108936509A CN201810638760.3A CN201810638760A CN108936509A CN 108936509 A CN108936509 A CN 108936509A CN 201810638760 A CN201810638760 A CN 201810638760A CN 108936509 A CN108936509 A CN 108936509A
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- Prior art keywords
- walnut
- walnut kernel
- kernel
- minutes
- cream
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of processing methods of walnut cream benevolence, it is characterised in that: the following steps are included: (1) selection: choose it is fresh, mature, without worm walnut, core is stayed in decladding；(2) it heats: the walnut kernel selected is immersed in clear water 15-20 minutes, it is rinsed 2-3 times after taking-up, drain surface moisture naturally at room temperature again, be placed in hot water hot water bath 20-25 minutes, it is put into cooling in ice water after pulling out, cooling walnut kernel is sealed and is saved 24-26 hours；(3) it processes: 5% white granulated sugar, 5% salt, 10% honey, 50% fresh milk is added in the walnut kernel of sealing, 20% whipping cream, 10% cheese are cooked in boiling water bath, until all walnut kernel are uniformly wrapped up at mixed liquor, bored system is sealed, it is sufficiently 1-1.5 hours tasty, sift out the kernel system of drying in the air.The present invention has the advantage that there is very high practical value and promotional value invention achieves the purpose of the nutritive value and edible value that improve walnut kernel.
Description
Technical field
The present invention relates to walnut deep process technology field, in particular to a kind of processing methods of walnut cream benevolence.
Background technique
Protein, amino acid and mineral essence rich in walnut kernel have very high nutritive value, and have profit
The effect of strong kidney of lung reduces blood lipid, prevents coronary heart disease, long-term consumption have the effects of prolonging life and nursing face, anti-aging；And it has " benefit
Gas blood-nourishing, moistening dryness and resolving phlegm, the beneficial gate of vitality, place three is burnt, and warm lung ease constipation controls the cold of insufficiency type and breathes with cough, and waist foot aches again, trusted subordinate's colic, bloody flux intestines wind "
And other effects.Prolonging life and nursing face, anti-aging is eaten for a long time, pregnant woman has magical effect to fetal intelligence development.Existing walnut kernel
It is all mostly to cook gruel in routine use, since the kind leatherware that walnut kernel is wrapped in walnut kernel outer layer after the drying has hardship
Taste can heartily enjoy cuisines so that directly edible taste is slightly worse whenever and wherever possible for convenience, and improving walnut kernel has slightly
The problem of bitter taste, it is existing using condiment to walnut kernel carry out processing improve walnut kernel have the problem of slight bitter taste；But through cassia bark, fourth
The condiment such as perfume, fennel seeds, illiciumverum and Chinese prickly ash keep manufactured walnut kernel mouthfeel poor, and condiment taste is very heavy.
Summary of the invention
In order to solve the above technical problems, technical solution provided by the invention is a kind of processing method of walnut cream benevolence,
It is characterized in that: the following steps are included:
(1) selection: choose it is fresh, mature, without worm walnut, core is stayed in decladding；
(2) it heats: the walnut kernel selected being immersed in clear water 15-20 minutes, is rinsed 2-3 times after taking-up, then in room
The lower nature of temperature drains surface moisture, be placed in hot water hot water bath 20-25 minute, be put into ice water and cool down after pulling out,
Cooling walnut kernel is sealed and is saved 24-26 hours；
(3) it processes: the walnut kernel of sealing is added 5% white granulated sugar, 5% salt, 10% honey, 50% fresh milk, 20%
Whipping cream, 10% cheese cook in boiling water bath, until all walnut kernel are uniformly wrapped up at mixed liquor, seal bored system, sufficiently tasty
1-1.5 hours, sift out the kernel system of drying in the air；
(4) encapsulate: finished walnut kernel refrigerates at a temperature of 2-5 DEG C, then at a temperature of being placed in -10 DEG C to -15 DEG C it is cold
Freeze 2-3 hours, be then dried in vacuum freeze drier, until moisture content in 4%-7%, finally uses low oxygen flow
The coloured packaging bag of rate is packed, and makees nitrogen charging processing.
Preferably, the walnut kernel sealed environment in the step (2) is 15-20 DEG C of temperature, relative humidity 50-55%.
Preferably, boiling water bath heating time is 40-50 minutes in the step (3).
Preferably, cold preservation time is 20-30 minutes in the step (4).
The invention has the following advantages over the prior art: the filtrate that takes of method of boiling water is mentioned or crosses using water to extract
Substance in raw material, but existing method water is the surface or surface layer into raw material, and the essence of raw material effectively cannot adequately be precipitated
Ingredient；So that raw material is largely wasted, finally obtained product it is second-rate；The present invention using tanning by the essence in raw material at
Divide and be sufficiently precipitated, raw material is effectively utilized, also makes the quality of final product obtained more preferable, nutritive value is higher.
Specific embodiment
A kind of processing method of walnut cream benevolence, it is characterised in that: the following steps are included:
(1) selection: choose it is fresh, mature, without worm walnut, core is stayed in decladding；
(2) it heats: the walnut kernel selected being immersed in clear water 15-20 minutes, is rinsed 2-3 times after taking-up, then in room
The lower nature of temperature drains surface moisture, be placed in hot water hot water bath 20-25 minute, be put into ice water and cool down after pulling out,
Cooling walnut kernel is sealed and is saved 24-26 hours；
(3) it processes: the walnut kernel of sealing is added 5% white granulated sugar, 5% salt, 10% honey, 50% fresh milk, 20%
Whipping cream, 10% cheese cook in boiling water bath, until all walnut kernel are uniformly wrapped up at mixed liquor, seal bored system, sufficiently tasty
1-1.5 hours, sift out the kernel system of drying in the air；
(4) encapsulate: finished walnut kernel refrigerates at a temperature of 2-5 DEG C, then at a temperature of being placed in -10 DEG C to -15 DEG C it is cold
Freeze 2-3 hours, be then dried in vacuum freeze drier, until moisture content in 4%-7%, finally uses low oxygen flow
The coloured packaging bag of rate is packed, and makees nitrogen charging processing.
Walnut kernel sealed environment in the step (2) is 15-20 DEG C of temperature, relative humidity 50-55%.
Boiling water bath heating time is 40-50 minutes in the step (3).
Cold preservation time is 20-30 minutes in the step (4).
The filtrate that water mentions or the method for boiling water excessively takes is all made of in processing method of the invention to extract substance in raw material, but
Existing method water is the surface or surface layer into raw material, and the essential ingredient of raw material effectively cannot adequately be precipitated；Keep raw material big
Amount is wasted, finally obtained product it is second-rate；The essential ingredient in raw material is sufficiently precipitated using tanning by the present invention, is had
Raw material is utilized in effect, also makes the quality of final product obtained more preferable, nutritive value is higher.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., is all included in the scope of protection of the present invention.
Claims (4)
1. a kind of processing method of walnut cream benevolence, it is characterised in that: the following steps are included:
(1) selection: choose it is fresh, mature, without worm walnut, core is stayed in decladding；
(2) it heats: the walnut kernel selected being immersed in clear water 15-20 minutes, is rinsed 2-3 times after taking-up, then at room temperature
Naturally drain surface moisture, be placed in hot water hot water bath 20-25 minutes, be put into after pulling out in ice water it is cooling, will be cold
But walnut kernel is sealed and is saved 24-26 hours；
(3) it processes: 5% white granulated sugar, 5% salt, 10% honey, 50% fresh milk, 20% fresh milk is added in the walnut kernel of sealing
Oil, 10% cheese cook in boiling water bath, until all walnut kernel are uniformly wrapped up at mixed liquor, seal bored system, abundant tasty 1-
1.5 hours, sift out the kernel system of drying in the air；
(4) encapsulate: finished walnut kernel refrigerates at a temperature of 2-5 DEG C, then freezes 2-3 at a temperature of being placed in -10 DEG C to -15 DEG C
Hour, it is then dried in vacuum freeze drier, until moisture content in 4%-7%, finally uses low oxygen transmission rate
Coloured packaging bag is packed,
And make nitrogen charging processing.
2. a kind of processing method of walnut cream benevolence according to claim 1, it is characterised in that: in the step (2)
Walnut kernel sealed environment is 15-20 DEG C of temperature, relative humidity 50-55%.
3. a kind of processing method of walnut cream benevolence according to claim 1, it is characterised in that: boiling in the step (3)
The heating water bath time is 40-50 minutes.
4. a kind of processing method of walnut cream benevolence according to claim 1, it is characterised in that: cold in the step (4)
Hiding the time is 20-30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810638760.3A CN108936509A (en) | 2018-06-20 | 2018-06-20 | A kind of processing method of walnut cream benevolence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810638760.3A CN108936509A (en) | 2018-06-20 | 2018-06-20 | A kind of processing method of walnut cream benevolence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108936509A true CN108936509A (en) | 2018-12-07 |
Family
ID=64490390
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810638760.3A Withdrawn CN108936509A (en) | 2018-06-20 | 2018-06-20 | A kind of processing method of walnut cream benevolence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108936509A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357961A (en) * | 2020-04-02 | 2020-07-03 | 成都市世成食品有限公司 | Peeled amber peach kernel and preparation process thereof |
-
2018
- 2018-06-20 CN CN201810638760.3A patent/CN108936509A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111357961A (en) * | 2020-04-02 | 2020-07-03 | 成都市世成食品有限公司 | Peeled amber peach kernel and preparation process thereof |
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| 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: 20181207 |