Fried walnut with long shelf life
A shelf life, walnut technology, applied in food ingredients as antioxidants, confectionery, confectionery industry and other directions, can solve the problems of loss of product crispy taste, bad taste, oil oxidation, etc., to achieve golden color, no burnt taste, Protect the effect of nutrients
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Embodiment 1
[0025] The fried walnut with long shelf life is characterized in that it comprises the following steps:
[0026] S1. adding antioxidants to the oil, frying the walnut kernels to obtain fried walnut kernels;
[0027] The specific method of the step S1 is as follows: adding antioxidants to the oil, heating to 120° C., adding walnut kernels, and frying for 2 minutes to obtain fried walnut kernels.
[0028] The temperature of frying is controlled at 120-170°C, preferably 150°C. One is to prevent the decomposition of antioxidants caused by excessive oil temperature and affect the antioxidant effect. The other is to prevent the walnuts from being burnt when the oil temperature is too high during frying. . The purpose of controlling the frying time is to ensure that the fried walnut kernels can be fried thoroughly, golden in color, crisp in taste, pure in aroma, and free of burnt smell. The suitable range is 2-2.5 minutes. If it is more than 2.5 minutes, it will be fried until it i...
Embodiment 2
[0032] Deep-fried walnuts with a long shelf life, including the following steps:
[0033] S1. add antioxidant in oil, walnut kernel is fried, obtain fried walnut kernel; Described antioxidant is t-butyl hydroquinone, and the addition amount of tert-butyl hydroquinone is oil weight 0.1‰.
[0034] Tertiary butyl hydroquinone (TBHQ), the antioxidant effect in vegetable oils is 5-10 times that of other commonly used antioxidants, especially suitable for vegetable oils, it is the first choice for salad oils, blended oils, and high cooking oils Antioxidants. Secondly, TBHQ can better enter the walnut kernel with the frying oil in fried food, and distribute in the finished walnut kernel, so as to play a role, which is better than other antioxidants; third, TBHQ heat resistance Well, the maximum temperature can reach more than 230 ℃, which is very important for fried food. Usually the frying temperature is above 150°C, and antioxidants with poor heat resistance will decompose durin...
Embodiment 3
[0039] The fried walnut with long shelf life is characterized in that it comprises the following steps:
[0040] S1. Add antioxidants to the oil, heat to 170°C, add walnut kernels, and fry for 2.5 minutes to obtain fried walnut kernels. The antioxidant is t-butyl hydroquinone, and the addition amount of t-butyl hydroquinone is 0.5‰ of the oil weight.
[0041] The walnut kernels are honey-made walnut kernels, and the preparation method of the honey-made walnut kernels is: after stirring the peeled walnut kernels, white granulated sugar and honey evenly; ; Obtain honeydewed walnut kernels. The weight ratio of the peeled walnut kernels to white sugar and honey is 300:100:1.
[0042] In the present application, the walnut kernels are processed into honey, which not only increases the flavor of the walnuts, but also makes the fried walnut kernels sweet and delicious, and is especially popular among young people. In addition, the honeydewed walnut kernels can effectively reduce t...
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