Processing method for multi-flavor thin-skin walnut and walnut prepared by same

Abstract

The invention relates to the technical field of production and processing of walnut products, in particular to a processing method for a multi-flavor thin-skin walnut and the walnut processed by the processing method. The processing method comprises the following process steps of: selecting a thin-skin walnut; cleaning, drying and cracking; preparing a liquid; soaking the walnut in a seasoning liquid at high pressure for 24 hours; removing a residual liquid in the walnut by using a food dryer; placing the walnut into an electro-thermostatic blast oven for roasting; controlling the temperature to be about 100DEG C for 2 hours; cooling the roasted walnut; and bagging, vacuumizing and sealing. According to the processing method disclosed by the invention, a traditional production process of easily-cracked nuts is improved from the selecting and processing method; and the thin-skin walnuts from Sinkiang are selected and a high-pressure soaking technology is adopted, so that the process time is shortened and the quality of products is improved. The invention provides the simple and high-efficiency processing method with easiness in operation; peels of walnut products processed by the processing method are easily stripped; and the walnut products are convenience to eat, can be processed to obtain spiced and cream flavors and have fragrant and crisp mouthfeeling.

Description

technical field [0001] The invention relates to the technical field of production and processing of walnut products, in particular to a processing method of multiflavored thin-skinned walnuts and walnuts processed by the method Background technique [0002] Walnuts are rich in nutrition and have high health care and medicinal value. The phospholipids, glutamic acid, aspartic acid, arginine, linoleic acid and linolenic acid contained in walnuts have a good protective effect on the brain nerves, and those with higher content have important physiological functions for the human body. Edible walnuts have the functions of nourishing the kidneys, warming the lungs, and moistening the intestines, and also have the effects of strengthening the body and brain, maintaining the appearance and prolonging life. Since ancient times, the eating method of walnut in my country is mainly based on raw food, which has problems such as difficult peeling and bitter taste. With the development o...

AI Technical Summary

Problems solved by technology

Since ancient times, the eating method of walnuts in my country is mainly raw food, which has problems such as difficult peeling and bitter taste.

With the development of food processing technology, deep-processing products such as Longpai walnut kernel, easy-open walnut, walnut oil, walnut powder, etc. have been developed and produced, but the variety is still single, and the breadth and depth of walnut resource utilization in my country are far behind the international market Walnut products cannot meet the needs of multi-taste consumer groups

Although there are easy-to-open walnut products on the market at present, their processing time is long, the peeling of the outer skin is still laborious, and the taste is not good.

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