A kind of preparation method of novel amber peach kernel
A peach kernel and amber technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of high equipment operation requirements, unfavorable walnut taste, and different product forms, so as to ensure the product sensory and avoid the walnut sugar coating being too thick , the effect of good nutrition
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Embodiment 1
[0029] A kind of method that novel amber peach kernel is prepared, process step is as follows:
[0030] A. Precooking: Pour walnut kernels into boiling water and boil for 1 minute to remove the astringent taste of walnuts. After precooking, drain the surface water;
[0031] B. Baking: bake the deastringent walnut kernels at a temperature of 90°C for 90 minutes, keep the baked walnut kernels at a temperature of 70°C, and set aside;
[0032] C. Boiling sugar solution: put white sugar, honey and water into the pot, mix evenly, heat until the white sugar is completely melted, the sugar solution can be drawn, and the color is slightly yellow;
[0033] D. Coating with sugar: Add the boiled sugar solution into the insulated walnut kernels to coat with sugar;
[0034] E. Cooling: Pour the sugar-coated walnut kernels into the cooling plate while they are still hot, push the walnut kernels apart to avoid sticking, and then cool to get the finished product.
Embodiment 2
[0036] A kind of method that novel amber peach kernel is prepared, process step is as follows:
[0037] A. Precooking: Pour walnut kernels into boiling water and boil for 4 minutes to remove the astringent taste of walnuts. After precooking, drain the surface water;
[0038] B. Baking: bake the deastringent walnut kernels at a temperature of 120°C for 30 minutes, keep the baked walnut kernels at a temperature of 100°C, and set aside;
[0039] C. Boiling sugar solution: put white sugar, honey and water into the pot, mix evenly, heat until the white sugar is completely melted, the sugar solution can be drawn, and the color is slightly yellow;
[0040] D. Coating with sugar: Add the boiled sugar solution into the insulated walnut kernels to coat with sugar;
[0041] E. Cooling: Pour the sugar-coated walnut kernels into the cooling plate while they are still hot, push the walnut kernels apart to avoid sticking, and then cool to get the finished product.
Embodiment 3
[0043] A kind of method that novel amber peach kernel is prepared, process step is as follows:
[0044] A. Precooking: Pour walnut kernels into boiling water and boil for 2 minutes to remove the astringent taste of walnuts. After precooking, drain the surface water;
[0045] B. Baking: Bake the deastringent peach kernels at a temperature of 100°C for 60 minutes, keep the baked walnut kernels at a temperature of 80°C, and set aside;
[0046] C. Cook sugar liquid: put white sugar, honey and water into the pot, mix well, heat until the white sugar is completely melted, the sugar liquid can be drawn, and the color is slightly yellow;
[0047] D. Coating with sugar: Add the boiled sugar solution into the insulated walnut kernels to coat with sugar;
[0048] E. Cooling: Pour the sugar-coated walnut kernels into the cooling plate while they are still hot, push the walnut kernels apart to avoid sticking, and then cool to get the finished product.
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