CN109548946A - A kind of processing method of amber sugar coated walnut meat - Google Patents
A kind of processing method of amber sugar coated walnut meat Download PDFInfo
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- CN109548946A CN109548946A CN201811264010.0A CN201811264010A CN109548946A CN 109548946 A CN109548946 A CN 109548946A CN 201811264010 A CN201811264010 A CN 201811264010A CN 109548946 A CN109548946 A CN 109548946A
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 82
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 80
- 235000000346 sugar Nutrition 0.000 title claims abstract description 60
- 235000013372 meat Nutrition 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title claims description 20
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 79
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 62
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 61
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 44
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 235000012907 honey Nutrition 0.000 claims abstract description 19
- 235000009508 confectionery Nutrition 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims description 21
- 238000003860 storage Methods 0.000 claims description 18
- 238000007689 inspection Methods 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000000249 desinfective effect Effects 0.000 claims description 6
- 238000004090 dissolution Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 claims description 6
- 229910052753 mercury Inorganic materials 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000005204 segregation Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 235000017550 sodium carbonate Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 241000758791 Juglandaceae Species 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 15
- 235000019198 oils Nutrition 0.000 description 15
- 238000011161 development Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 239000000571 coke Substances 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000036449 good health Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000005787 Cistanche Species 0.000 description 1
- 208000005189 Embolism Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003005 anti-senility effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 210000004720 cerebrum Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001906 cholesterol absorption Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000020261 walnut milk Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to Walnut Processing Technology field more particularly to a kind of amber sugar coated walnut meat, the amber sugar coated walnut meat includes the liquid glucose that walnut kernel and concentration are 75%；The liquid glucose is mainly prepared by the raw material of following weight: 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, 1.5 kilograms of honey, 30 grams of citric acid and 16 kilograms of water；It is one of traditional characteristics snack made of main food materials that Honeyed Walnuts of the invention, which are with walnut meat, and color is like amber, delicious sweet, sweet tea, shortcake, perfume (or spice), crisp, and the strong fragrance with peach kernel, mellow, Gan Shuan is convenient, full of nutrition.
Description
Technical field
The invention belongs to Walnut Processing Technology fields, and in particular to a kind of processing method of amber sugar coated walnut meat.
Background technique
It is first of the big dry fruit in the world four that walnut is arranged with its nutrition abundant and unique flavor, and walnut kernel is nutritive value pole
High natural green intelligence development antisenility cistanche food.Walnut kernel linoleic acid plus linolenic acid rich in and protein abundant,
Vitamin B, C, E etc..Because it contains the unsaturated fatty acid of a large amount, cerebrovascular elastic force can be strengthened and promote nerve cell vigor,
It is the good merchantable brand of cerebrum tonifying brain tonic.Mineral element iron, calcium, zinc, manganese etc. contained by walnut kernel will be high than other fresh and preserved fruit contents, to increasing
Strong constitution, anti-aging have unique effect.10 kilograms of occupancy volume of U.S.'s walnut per capita at present, China is per capita less than 0.2 kilogram, no
The 2% of the sufficient U.S..Walnut postpartum, developable project was more, such as processed walnut kernel, walnut drink, Walnut Milk, walnut powder, walnut oil
Deng as the improvement of people's living standards, the enhancing of nutrition and health care consciousness, the demand of walnut increases year by year, and supply falls short of demand.Cause
This says, in China, walnut production has vast potential for future development and market prospects.
Modern age great mass of data shows that walnut has different degrees of health-care effect to the people at various ages.Woman gestationperiod
Between often eat walnut, babies can be promoted to physically well develop, crown fontanel can ahead of time healthily be closed.Nutrition abundant in walnut kernel
It is very beneficial to the physical and intellectual development of children, young people, which often eats walnut kernel, can mitigate labour and work caused tired
Labor degree makes energy be easy to restore.The middle-aged and the old suitably takes walnut kernel daily can soften blood vessel, reduce bowel movement to cholesterol
Absorption, play the role of to cardiovascular diseases such as preventing hypertension, coronary heart disease, blood vessel embolism, artery sclerosis positive, facilitate old age
People's good health and a long life.In addition, walnut kernel also has stomach invigorating, enriches blood, moistening lung, the multiple functions such as kidney-nourishing.Have just because of walnut good
Good health keeping and medical function, people summarize and form many walnut herbal cuisine in a large amount of practice and treat more for a long time
Kind of disease using walnut as the medicament and proved recipe of main ingredient (or important compatibility drug).According to incompletely statistics, it is related to nerve, disappears
Hundreds of disease of 13 major class of the systems and face, skin etc. such as change, breathing, uropoiesis, reproduction sections, sufficiently shows walnut conduct
Health food vast potential for future development.
The present invention adheres to that handle is increased farmers' income as fundamental starting point and foothold.It is excellent with obviously competing by helping
The industrialization management project of gesture and radiation induced effect, promotes advantageous agricultural product construction of base, and Development area leading industry promotes
Agricultural and rural economic restructuring improves Agricultural groups degree and the industrial management of agriculture, develops Modern Agriculture
Industry pushes new countryside construction, promotes increasing peasant income.
Summary of the invention
The purpose of the present invention is to provide a kind of processing methods of amber sugar coated walnut meat, to solve to propose in above-mentioned background technique
The problem of.
To achieve the above object, the invention provides the following technical scheme: a kind of amber sugar coated walnut meat, the amber sugar coated walnut meat packet
Walnut kernel and concentration are included as 75% liquid glucose；
The liquid glucose is mainly prepared by the raw material of following weight: 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, honey
1.5 kilograms, 30 grams of citric acid and 16 kilograms of water.
A kind of processing method of amber sugar coated walnut meat, including preparing a kind of amber sugar coated walnut meat described herein, the amber
The processing method of walnut kernel comprises the steps of:
S1, sorting remove the underproof peach kernel such as broken benevolence, onal, worm food, mildew and rot, rancid through screening, and reject impurity,
It is substantially uniform consistent to make peach kernel block shape, and chooses 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, 1.5 kilograms of honey, citric acid 30
Gram and 16 kilograms of water；
S2, boiling select intact peach kernel with boiling water boiling 2~4 minutes, immediately with cooling water cooling, rinsing；
S3, water dumping, peach kernel are packed into cloth bag, with hydro-extracting cage water dumping certain time, make the control of peach kernel water content in a certain range；
S4, sugar fluid configuration, granulated sugar, liquid glucose, honey, citric acid and water are placed in jacketed pan to be boiled after dissolution,
Sugared concentration is set to reach 75%；
S5, set sugar, the peach kernel after water dumping are put in the liquid glucose that people's concentration is 75%, candy 5~10 minutes, pick up elimination portion
It is put in the reciprocating cooler of people after point liquid glucose and is cooled to 20~30 DEG C；
S6, frying will be put in people's oil with the peach kernel after sugar and fry certain time, until peach kernel is deep-fried and non-burnt, it is in light brown
, it is then cooled to 50 DEG C or less as early as possible；
S7, oil is got rid of, fried peach kernel is put into people's centrifuge and gets rid of oil while hot, is then cooled down；
S8, sorted and packaged, rejecting be charred, color is too deep or the underproof peach kernel such as excessively shallow, tacky, particle, according to color,
Size is packed respectively；
S9, exhaust sealing, slack tank are dried after being sterilized with boiling water, then with 75% alcohol disinfecting, slack tank dress after processing
Enter amber sugar coated walnut meat, then more than 400 millimetress of mercury, is exhausted, is sealed using vacuum seamer；
S10, inspection, according to the standard index of canned pack, one by one check and inspection, net weight tolerance is ± 3%, average weight
Not less than net weight, substandard product, bulk segregation are rejected；
S11, packaging, will close canned products labelled, joint sealing；
Packaged product is put into cleaning, drying, well-ventilated, bright light, Land leveling by S12, storage and keeping
Library in it is conscientious storage and keeping.
Preferably, S2 can also be to undress, and boiled 2~3 minutes with 5%Na2CO3, rinsed well with clear water.
Preferably, in S3, the time of hydro-extracting cage water dumping is 1~2 minute, and the water content of walnut is controlled 10% or so.
Preferably, in S6, oily temperature is 150~160 DEG C, and the fried time is 2~4 minutes.
Preferably, in S12, the room temperature of storage and keeping is maintained at 15 DEG C hereinafter, humidity is maintained at 70%~75%.
Compared with prior art, the beneficial effects of the present invention are: Honeyed Walnuts of the invention are to take walnut meat as main food
One of traditional characteristics snack made of material, color is like amber, delicious sweet, sweet tea, shortcake, perfume (or spice), crisp, the strong fragrance with peach kernel, alcohol
Thick, Gan Shuan, it is convenient, it is full of nutrition.
Specific embodiment
Below with reference to embodiment, the present invention will be further described.
The following examples are intended to illustrate the invention, but cannot be used to limit the scope of the invention.Item in embodiment
Part can be adjusted according to actual conditions are further, under concept thereof of the invention all to method simple modifications of the invention
Belong to the scope of protection of present invention.
Embodiment 1
A kind of amber sugar coated walnut meat, the liquid glucose that the amber sugar coated walnut meat includes walnut kernel and concentration is 75%；
The liquid glucose is mainly prepared by the raw material of following weight: 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, honey
1.5 kilograms, 30 grams of citric acid and 16 kilograms of water.
A kind of processing method of amber sugar coated walnut meat, including preparing a kind of amber sugar coated walnut meat described herein, the amber
The processing method of walnut kernel comprises the steps of:
S1, sorting remove the underproof peach kernel such as broken benevolence, onal, worm food, mildew and rot, rancid through screening, and reject impurity,
It is substantially uniform consistent to make peach kernel block shape, and chooses 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, 1.5 kilograms of honey, citric acid 30
Gram and 16 kilograms of water；
S2, boiling select intact peach kernel with boiling water boiling 2~4 minutes, immediately with cooling water cooling, rinsing；
S3, water dumping, peach kernel is packed into cloth bag, with hydro-extracting cage water dumping 1~2 minute, makes the control of peach kernel water content 10% or so；
S4, sugar fluid configuration, granulated sugar, liquid glucose, honey, citric acid and water are placed in jacketed pan to be boiled after dissolution,
Sugared concentration is set to reach 75%；
S5, set sugar, the peach kernel after water dumping are put in the liquid glucose that people's concentration is 75%, candy 5~10 minutes, pick up elimination portion
It is put in the reciprocating cooler of people after point liquid glucose and is cooled to 20~30 DEG C；
S6, frying fry putting in 150~160 DEG C of people of oil with the peach kernel after sugar 2~4 minutes, until peach kernel is deep-fried without coke
Paste is in light brown, is then cooled to 50 DEG C or less as early as possible；
S7, oil is got rid of, fried peach kernel is put into people's centrifuge and gets rid of oil while hot, is then cooled down；
S8, sorted and packaged, rejecting be charred, color is too deep or the underproof peach kernel such as excessively shallow, tacky, particle, according to color,
Size is packed respectively；
S9, exhaust sealing, slack tank are dried after being sterilized with boiling water, then with 75% alcohol disinfecting, slack tank dress after processing
Enter amber sugar coated walnut meat, then more than 400 millimetress of mercury, is exhausted, is sealed using vacuum seamer；
S10, inspection, according to the standard index of canned pack, one by one check and inspection, net weight tolerance is ± 3%, average weight
Not less than net weight, substandard product, bulk segregation are rejected；
S11, packaging, will close canned products labelled, joint sealing；
Packaged product is put into cleaning, drying, well-ventilated, bright light, Land leveling by S12, storage and keeping
Library in it is conscientious storage and keeping, storage with keeping room temperature be maintained at 15 DEG C hereinafter, humidity is maintained at 70%~75%.
Embodiment 2
A kind of amber sugar coated walnut meat, the liquid glucose that the amber sugar coated walnut meat includes walnut kernel and concentration is 75%；
The liquid glucose is mainly prepared by the raw material of following weight: 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, honey
1.5 kilograms, 30 grams of citric acid and 16 kilograms of water.
A kind of processing method of amber sugar coated walnut meat, including preparing a kind of amber sugar coated walnut meat described herein, the amber
The processing method of walnut kernel comprises the steps of:
S1, sorting remove the underproof peach kernel such as broken benevolence, onal, worm food, mildew and rot, rancid through screening, and reject impurity,
It is substantially uniform consistent to make peach kernel block shape, and chooses 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, 1.5 kilograms of honey, citric acid 30
Gram and 16 kilograms of water；
S2, boiling select intact peach kernel with boiling water boiling 2~4 minutes, immediately with cooling water cooling, rinsing；
S3, water dumping, peach kernel is packed into cloth bag, with hydro-extracting cage water dumping 1~2 minute, makes the control of peach kernel water content 10% or so；
S4, sugar fluid configuration, granulated sugar, liquid glucose, honey, citric acid and water are placed in jacketed pan to be boiled after dissolution,
Sugared concentration is set to reach 75%；
S5, set sugar, the peach kernel after water dumping are put in the liquid glucose that people's concentration is 75%, candy 5~10 minutes, pick up elimination portion
It is put in the reciprocating cooler of people after point liquid glucose and is cooled to 20~30 DEG C；
S6, frying fry putting in 150 DEG C of people of oil with the peach kernel after sugar 4 minutes, until peach kernel is deep-fried and non-burnt, in shallow
Then brown is cooled to 50 DEG C or less as early as possible；
S7, oil is got rid of, fried peach kernel is put into people's centrifuge and gets rid of oil while hot, is then cooled down；
S8, sorted and packaged, rejecting be charred, color is too deep or the underproof peach kernel such as excessively shallow, tacky, particle, according to color,
Size is packed respectively；
S9, exhaust sealing, slack tank are dried after being sterilized with boiling water, then with 75% alcohol disinfecting, slack tank dress after processing
Enter amber sugar coated walnut meat, then more than 400 millimetress of mercury, is exhausted, is sealed using vacuum seamer；
S10, inspection, according to the standard index of canned pack, one by one check and inspection, net weight tolerance is ± 3%, average weight
Not less than net weight, substandard product, bulk segregation are rejected；
S11, packaging, will close canned products labelled, joint sealing；
Packaged product is put into cleaning, drying, well-ventilated, bright light, Land leveling by S12, storage and keeping
Library in it is conscientious storage and keeping, storage with keeping room temperature be maintained at 15 DEG C hereinafter, humidity is maintained at 70%~75%.
Embodiment 3
A kind of amber sugar coated walnut meat, the liquid glucose that the amber sugar coated walnut meat includes walnut kernel and concentration is 75%；
The liquid glucose is mainly prepared by the raw material of following weight: 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, honey
1.5 kilograms, 30 grams of citric acid and 16 kilograms of water.
A kind of processing method of amber sugar coated walnut meat, including preparing a kind of amber sugar coated walnut meat described herein, the amber
The processing method of walnut kernel comprises the steps of:
S1, sorting remove the underproof peach kernel such as broken benevolence, onal, worm food, mildew and rot, rancid through screening, and reject impurity,
It is substantially uniform consistent to make peach kernel block shape, and chooses 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, 1.5 kilograms of honey, citric acid 30
Gram and 16 kilograms of water；
S2, boiling select intact peach kernel with boiling water boiling 2~4 minutes, immediately with cooling water cooling, rinsing；
S3, water dumping, peach kernel is packed into cloth bag, with hydro-extracting cage water dumping 1~2 minute, makes the control of peach kernel water content 10% or so；
S4, sugar fluid configuration, granulated sugar, liquid glucose, honey, citric acid and water are placed in jacketed pan to be boiled after dissolution,
Sugared concentration is set to reach 75%；
S5, set sugar, the peach kernel after water dumping are put in the liquid glucose that people's concentration is 75%, candy 5~10 minutes, pick up elimination portion
It is put in the reciprocating cooler of people after point liquid glucose and is cooled to 20~30 DEG C；
S6, frying fry putting in 160 DEG C of people of oil with the peach kernel after sugar 2 minutes, until peach kernel is deep-fried and non-burnt, in shallow
Then brown is cooled to 50 DEG C or less as early as possible；
S7, oil is got rid of, fried peach kernel is put into people's centrifuge and gets rid of oil while hot, is then cooled down；
S8, sorted and packaged, rejecting be charred, color is too deep or the underproof peach kernel such as excessively shallow, tacky, particle, according to color,
Size is packed respectively；
S9, exhaust sealing, slack tank are dried after being sterilized with boiling water, then with 75% alcohol disinfecting, slack tank dress after processing
Enter amber sugar coated walnut meat, then more than 400 millimetress of mercury, is exhausted, is sealed using vacuum seamer；
S10, inspection, according to the standard index of canned pack, one by one check and inspection, net weight tolerance is ± 3%, average weight
Not less than net weight, substandard product, bulk segregation are rejected；
S11, packaging, will close canned products labelled, joint sealing；
Packaged product is put into cleaning, drying, well-ventilated, bright light, Land leveling by S12, storage and keeping
Library in it is conscientious storage and keeping, storage with keeping room temperature be maintained at 15 DEG C hereinafter, humidity is maintained at 70%~75%.
Embodiment 4
A kind of amber sugar coated walnut meat, the liquid glucose that the amber sugar coated walnut meat includes walnut kernel and concentration is 75%；
The liquid glucose is mainly prepared by the raw material of following weight: 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, honey
1.5 kilograms, 30 grams of citric acid and 16 kilograms of water.
A kind of processing method of amber sugar coated walnut meat, including preparing a kind of amber sugar coated walnut meat described herein, the amber
The processing method of walnut kernel comprises the steps of:
S1, sorting remove the underproof peach kernel such as broken benevolence, onal, worm food, mildew and rot, rancid through screening, and reject impurity,
It is substantially uniform consistent to make peach kernel block shape, and chooses 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, 1.5 kilograms of honey, citric acid 30
Gram and 16 kilograms of water；
S2, it undresses, selects intact peach kernel to be boiled 2~3 minutes with 5%Na2CO3, rinsed well with clear water；
S3, water dumping, peach kernel is packed into cloth bag, with hydro-extracting cage water dumping 1~2 minute, makes the control of peach kernel water content 10% or so；
S4, sugar fluid configuration, granulated sugar, liquid glucose, honey, citric acid and water are placed in jacketed pan to be boiled after dissolution,
Sugared concentration is set to reach 75%；
S5, set sugar, the peach kernel after water dumping are put in the liquid glucose that people's concentration is 75%, candy 5~10 minutes, pick up elimination portion
It is put in the reciprocating cooler of people after point liquid glucose and is cooled to 20~30 DEG C；
S6, frying fry putting in 150~160 DEG C of people of oil with the peach kernel after sugar 2~4 minutes, until peach kernel is deep-fried without coke
Paste is in light brown, is then cooled to 50 DEG C or less as early as possible；
S7, oil is got rid of, fried peach kernel is put into people's centrifuge and gets rid of oil while hot, is then cooled down；
S8, sorted and packaged, rejecting be charred, color is too deep or the underproof peach kernel such as excessively shallow, tacky, particle, according to color,
Size is packed respectively；
S9, exhaust sealing, slack tank are dried after being sterilized with boiling water, then with 75% alcohol disinfecting, slack tank dress after processing
Enter amber sugar coated walnut meat, then more than 400 millimetress of mercury, is exhausted, is sealed using vacuum seamer；
S10, inspection, according to the standard index of canned pack, one by one check and inspection, net weight tolerance is ± 3%, average weight
Not less than net weight, substandard product, bulk segregation are rejected；
S11, packaging, will close canned products labelled, joint sealing；
Packaged product is put into cleaning, drying, well-ventilated, bright light, Land leveling by S12, storage and keeping
Library in it is conscientious storage and keeping, storage with keeping room temperature be maintained at 15 DEG C hereinafter, humidity is maintained at 70%~75%.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
1. a kind of amber sugar coated walnut meat, it is characterised in that: the liquid glucose that the amber sugar coated walnut meat includes walnut kernel and concentration is 75%；
The liquid glucose is mainly prepared by the raw material of following weight: 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, honey 1.5 thousand
Gram, 30 grams of citric acid and 16 kilograms of water.
2. a kind of processing method of amber sugar coated walnut meat, including a kind of amber sugar coated walnut meat described in claim 1 is prepared, feature exists
In: the processing method of the amber sugar coated walnut meat comprises the steps of:
S1, sorting remove the underproof peach kernel such as broken benevolence, onal, worm food, mildew and rot, rancid through screening, and reject impurity, make peach
Benevolence block shape is substantially uniform consistent, and choose 50 kilograms of granulated sugar, 5 kilograms of liquid glucose, 1.5 kilograms of honey, 30 grams of citric acid with
And 16 kilograms of water；
S2, boiling select intact peach kernel with boiling water boiling 2~4 minutes, immediately with cooling water cooling, rinsing；
S3, water dumping, peach kernel are packed into cloth bag, with hydro-extracting cage water dumping certain time, make the control of peach kernel water content in a certain range；
S4, sugar fluid configuration, granulated sugar, liquid glucose, honey, citric acid and water are placed in jacketed pan to be boiled after dissolution, makes sugar
Concentration reaches 75%；
S5, set sugar, the peach kernel after water dumping are put in the liquid glucose that people's concentration is 75%, candy 5~10 minutes, pick up elimination part sugar
It is put after liquid in the reciprocating cooler of people and is cooled to 20~30 DEG C；
S6, frying will be put in people's oil with the peach kernel after sugar and fry certain time, until peach kernel is deep-fried and non-burnt, it is in light brown,
Then it is cooled to 50 DEG C or less as early as possible；
S7, oil is got rid of, fried peach kernel is put into people's centrifuge and gets rid of oil while hot, is then cooled down；
S8, sorted and packaged, rejecting is charred, color is too deep or the underproof peach kernel such as excessively shallow, tacky, particle, according to color, size
It packs respectively；
S9, exhaust sealing, slack tank are dried after being sterilized with boiling water, then with 75% alcohol disinfecting, and slack tank after processing is packed into amber
Amber walnut kernel is exhausted using vacuum seamer, is sealed then more than 400 millimetress of mercury；
S10, inspection, according to the standard index of canned pack, one by one check and inspection, net weight tolerance is ± 3%, and average weight is not low
In net weight, substandard product, bulk segregation are rejected；
S11, packaging, will close canned products labelled, joint sealing；
Packaged product is put into cleaning, drying, well-ventilated, bright light, the library of Land leveling by S12, storage and keeping
Interior conscientious storage and keeping.
3. a kind of processing method of amber sugar coated walnut meat according to claim 2, it is characterised in that: S2 can also be to undress,
It is boiled 2~3 minutes with 5%Na2CO3, is rinsed well with clear water.
4. a kind of processing method of amber sugar coated walnut meat according to claim 3, it is characterised in that: in S3, hydro-extracting cage is got rid of
The time of water is 1~2 minute, and the water content of walnut is controlled 10% or so.
5. a kind of processing method of amber sugar coated walnut meat according to claim 3, it is characterised in that: in S6, oily temperature
It is 150~160 DEG C, the fried time is 2~4 minutes.
6. a kind of processing method of amber sugar coated walnut meat according to claim 3, it is characterised in that: in S12, storage and guarantor
The room temperature of pipe is maintained at 15 DEG C hereinafter, humidity is maintained at 70%~75%.
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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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| CN102960787A (en) * | 2012-11-16 | 2013-03-13 | 葛伟 | Manufacturing method of amber sugar coated walnut meat |
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| CN101946926A (en) * | 2010-09-07 | 2011-01-19 | 杨柏金 | Method for preparing amber walnut kernel |
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