Honey colla corii asini walnut kernels and making method thereof

Abstract

The invention discloses honey colla corii asini walnut kernels and a making method thereof. The honey colla corii asini walnut kernels comprise, by weight, 80-120 parts of walnut kernels, 15-25 parts of honey, 15-25 parts of white sugar, 2-5 parts of vegetable oil and 3-8 parts of colla corii asini pulp. The making method of the honey colla corii asini walnut kernel comprises the steps that 1, the walnut kernels are boiled in water for 3-8 minutes, then frozen quickly at the temperature of 25 DEG C-30 DEG C below zero for 5-10 hours, and then baked at the temperature of 160 DEG C-190 DEG C for 3-8 minutes to obtain the cooked walnut kernels; 2, the honey and the colla corii asini pulp are mixed and heated at the low temperature of 15 DEG C-25 DEG C for 2-4 hours to obtain mixed pulp; 3, the walnut kernels prepared in advance, the mixed pulp, the white sugar and the vegetable oil are mixed, and kept for 10-10 minutes at the temperature of 50 DEG C-70 DEG C to obtain the honey colla corii asini walnut kernels made in advance; 4, the honey colla corii asini walnut kernels made in advance are frozen at the temperature of 25 DEG C-30 DEG C below zero for at least 10 hours to obtain the honey colla corii asini walnut kernels.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a honey donkey-hide gelatin walnut kernel and a preparation method thereof. Background technique [0002] Walnut kernels are harvested when the walnut fruit is ripe, the fleshy peel is removed, dried in the sun, and the core shell and wooden septum are removed. Walnut kernel contains about 22% crude protein, about 64% crude lipid, about 13% sugar, about 3.9% sterol lipid, containing 1,4-naphthoquinone, juglone, 4-hydroxy-1-naphthyl-β -D-glucopyranoside, 4,8-dihydroxy-1-naphthyl-β-D-glucopyranoside and other active ingredients, potassium, calcium, iron, manganese, zinc, copper, strontium and other trace elements. According to traditional Chinese medicine, walnut kernels are sweet and warm in nature and belong to the kidney, lung and large intestine channels. Nourishes the kidney, warms the lung, moistens the intestines. Tonify the kidney and strengthen the essence, warm the lung...

AI Technical Summary

Problems solved by technology

[0003] There are many techniques for processing walnut kernels. Honey-juice walnut kernels are loved by the masses because of their sweetness and deliciousness. However, due to the limitation of formula and processing technology, the traditional honey-juice walnut kernels often do not remove the bitterness and astringency of walnuts thoroughly. In addition, walnut kernels The crispness is not enough, which affects the taste of honey walnut kernels