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Method for boiling pecan

A technology of walnut fruit and pecan, which is applied in the field of nut production, can solve the problems of being unsuitable for diversification of tastes, and the taste of pecans does not change much, and achieves the effect of mellow taste and rich nutrition.

Inactive Publication Date: 2013-08-21
杭州青睐食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production method of this kind of pecan snack food has a history of many years, so the taste of the made pecans has not changed much, and it is not suitable for the needs of today's society to pursue the diversification of food tastes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Make water

[0020] Put 0.3kg of pork bone, 0.2kg of fennel, 0.3kg of cinnamon, 6kg of medlar, 0.7kg of dried chili, and 0.8kg of licorice into 50kg of water and boil for 5 hours;

[0021] 2), boiled pecan nuts

[0022] Put 4.5kg of salt into the aforementioned material water to dissolve it, then pour in the dried hickory nuts that have been shelled, cook for 1 hour, and remove them; during the cooking process, all the hickory nuts need to sink into the water, and evaporation needs to be continuously replenished during the cooking process reduced water volume;

[0023] 3) drying

[0024] The hickory nuts that have been fished out are dried on a conventional hot air dryer at a temperature of 60°C for 12 hours; then cooled naturally and then packaged.

Embodiment 2

[0026] 1) Make water

[0027] Put 0.4kg of pork bone, 0.4kg of fennel, 0.5kg of cinnamon, 0.5kg of medlar, 0.55kg of dried chili, 0.6kg of licorice, and 0.4kg of dried Dendrobium officinale into 50kg of water and boil for 6 hours; ;

[0028] 2), boiled pecan nuts

[0029] Put 5.0kg of salt into the aforementioned material water to dissolve it, then pour in the dried hickory nuts that have been shelled, cook for 2 hours and remove them; during the cooking process, the hickory nuts must all sink into the water, and evaporation must be continuously replenished during the cooking process reduced water volume;

[0030] 3) drying

[0031] The hickory nuts taken out are dried on a conventional hot-air dryer with a hot-air temperature of 80°C and a drying time of 13 hours; then cooled naturally and then packaged.

Embodiment 3

[0033] 1) Make water

[0034] Put 0.6kg of pork bone, 0.5kg of fennel, 0.7kg of cinnamon, 0.4kg of medlar, 0.4kg of dried chili, and 0.5kg of licorice into 50kg of water and boil for 7 hours; during this period, the amount of water reduced by evaporation needs to be replenished;

[0035] 2), boiled pecan nuts

[0036] Put 5.5kg of salt into the aforementioned material water to dissolve it, then pour in the dried hickory nuts that have been shelled, cook for 3 hours and remove them; during the cooking process, the hickory nuts must all sink into the water, and evaporation must be continuously replenished during the cooking process reduced water volume;

[0037] 3) drying

[0038] The hickory nuts that have been fished out are dried on a conventional hot air dryer at a temperature of 100°C for 10 hours; then cooled naturally and then packaged.

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PUM

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Abstract

The invention relates to a method for boiling pecan so that the pecan is rich in nutrients and mellow and has long-lasting aftertaste to meet the needs of the diverse tastes of consumers. According to the technical scheme of the invention, the method for boiling the pecan comprises the following steps: (1) preparing material water; (2) boiling the pecan; and (3) baking. The pig barrel bone is thepig foreleg bone, and the pig barrel bone needs to be smashed before being boiled so that marrow is exposed. 0.3-0.6kg of dried dendrobium candidum can be added to prepare the material water. The hull of the pecan is broken by adopting the conventional tool to hit so that the hull of the pecan cracks or part of the hull falls off.

Description

technical field [0001] The invention relates to a method for making nuts, in particular to a method for making pecans. Background technique [0002] Hickory is a special product in Lin'an, Zhejiang, my country, and has many fans in the south of the Yangtze River. The conventional preparation method of hickory nuts is to soak the hickory nuts in salt water for a period of time, and then fry them in a wok or dry them in an oven. The preparation method of this kind of hickory nut leisure food has many years of history, so the hickory nut taste of making does not have much change, is not quite suitable for today's society and pursues the demand of food taste diversification. Contents of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the above-mentioned background technology, provide a kind of improvement of the preparation method of pecan fruit, the pecan fruit obtained by this preparation method should have the characteristics ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 邵干云
Owner 杭州青睐食品有限公司
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