A kind of preparation method of novel amber peach kernel

Abstract

The invention provides a novel method for preparing amber walnut meat, and aims to overcome the defects of high acid value and easiness in rancidity of conventional amber walnut meat. The method comprises the following process steps: A, precooking: pouring walnut meat into boiling water, boiling the walnut meat for 1-4 minutes to remove the astringent taste of walnuts, and draining surface moisture after precooking; B, baking: baking the walnut meat of which the astringent taste is removed at the temperature of 90-120 DEG C for 30-90 minutes, and preserving heat of the baked walnut meat at the temperature of 70-100 DEG C for later use; C, decocting sugar syrup: putting white granulated sugar, honey and water into a boiler, uniformly mixing the white granulated sugar, the honey and the water, and heating the mixture till the white granulated sugar is fully molten and the sugar syrup can be drawn and becomes yellowish; D, wrapping sugar: adding the decocted sugar syrup to the heat-preserved walnut meat for wrapping sugar; and E, cooling: pouring the hot sugar-wrapped walnut meat into a cooling disk, dispersing the walnut meat aside to avoid adhesion, and cooling the walnut meat to obtain a finished product.

Description

technical field [0001] The invention belongs to the technical field of processed walnut kernels and their preparation, and in particular relates to a preparation method of novel amber walnut kernels. Background technique [0002] Walnuts are rich in nutrients, with a fat content of 65% to 80%, most of the fatty acids are linoleic acid and linolenic acid, protein content is 17% to 22%, carbohydrate content is 6% to 10%, and contains vitamins A and B1 , B2, B5, E and minerals calcium, magnesium, iron, zinc, chromium, etc., especially phosphorus content is the highest, accounting for 58% of the total mineral content. Walnuts also have high medical value and cosmetic effect. The phospholipids contained in it have a good protective effect on the brain nerves. Therefore, eating walnut products often can make people's skin delicate and smooth, and can reduce the absorption of intestinal cholesterol, arteries, etc. Sclerosis, high blood pressure, coronary heart disease and anti-agi...

AI Technical Summary

Problems solved by technology

This processing method adopts xylitol solution, xylitol is soluble in water and has no stickiness, and walnuts are added to the solution and dipped into the taste, which is not conducive to the taste of walnuts

[0005] 201210062170.3, an invention patent titled "A Processing Method of Cotton Walnut Kernel", which uses thick-skinned cotton walnut kernel as the main material, and uses microwave-light wave combination to perform two baking treatments to process and produce cotton walnut kernel; The technical scheme is as follows: the first step is boiling to remove astringency, the second step is baking, the third step is seasoning, and the fourth step is secondary baking; Combination baking, high cost, high equipment operation requirements, high maintenance costs, not suitable for small and medium-sized enterprises; in addition, the formula is not suitable for amber peach kernels, and the products produced are in different forms