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Boiling method of Chinese walnut kernels

A technology of walnut fruit and pecan, which is applied in the field of nut production, can solve the problems of little change in the taste of pecan, and it is not suitable for diversification of taste, and achieves the effect of mellow taste and rich nutrition.

Inactive Publication Date: 2018-01-23
ANHUI LIREN FOOD
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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) Making material water

[0020] Pork bones 0.3kg, fennel 0.2kg, cinnamon bark 0.3kg, medlar 6kg, dried chili 0.7kg, licorice 0.8kg, boiled in 50kg water for 5 hours; during this period, the amount of water reduced by evaporation should be added;

[0021] 2), boiled pecan nuts

[0022] Put 4.5kg of table salt in the aforementioned raw water to dissolve it, then pour into the dried pecan fruit that has been cracked in the shell, cook for 1 hour and then take it out; during the cooking process, all the pecans need to be submerged in the water, and the evaporation should be constantly added during the cooking process. Reduced water volume;

[0023] 3) Drying

[0024] The removed pecans are dried on a conventional hot-air dryer at a hot-air temperature of 60°C and a drying time of 12 hours; then they can be cooled naturally before packaging.

Embodiment 2

[0026] 1) Making material water

[0027] Pork bones 0.6kg, fennel 0.5kg, cinnamon 0.7kg, medlar 0.4kg, dried chili 0.4kg, licorice 0.5kg, boiled in 50kg water for 7 hours; during this period, the amount of water reduced by evaporation should be added;

[0028] 2), boiled pecan nuts

[0029] Put 5.5kg of salt in the aforementioned raw water to dissolve it, then pour into the dried pecan fruit that has been cracked in the shell, cook for 3 hours and then take it out; during the cooking process, all the pecans need to be submerged in the water, and the evaporation should be added during the cooking process. Reduced water volume;

[0030] 3) Drying

[0031] The removed pecans are dried on a conventional hot-air dryer at a hot-air temperature of 100°C and a drying time of 10 hours; then they can be cooled naturally before packaging.

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Abstract

The invention relates to a boiling method of Chinese walnut kernels and aims to provide a preparation method which enables the obtained Chinese walnut kernels to have the characteristics of rich nutrition, mellow taste and lasting aftertaste so as to meet the requirements of consumers on diversified tastes. The technical scheme is as follows: the boiling method of the Chinese walnut kernels comprises the following steps: 1) preparing a material solution; 2) boiling the Chinese walnut kernels; and 3) performing baking. Pork leg bones are front thigh bones of pigs and need to be smashed in advance to expose bone marrow before being boiled. During preparation of the material solution in the step 1), 0.3-0.6kg of dry dendrobium officinale can also be added. In a shell breaking process, shellsof the Chinese walnut kernels are stricken by a conventional tool, so that the shells of the Chinese walnut kernels are cracked or parts of the shells fall 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] Pecans are a specialty in Lin'an, Zhejiang, my country, and they have many fans in the Jiangnan area. The conventional method of making pecans is to soak the pecans in salt water for a period of time, then fry them in a wok or dry them in an oven. The production method of this kind of pecan snack food has many years of history, so the taste of the prepared pecan does not change much, which is not suitable for the demand of the society to pursue diversified food taste. Summary of the invention [0003] The purpose of the present invention is to overcome the deficiencies in the above-mentioned background technology and provide an improvement in the production method of pecan nuts. The pecan nuts obtained by the production method should have the characteristics of rich nutrition, mellow taste and endless aftertaste, so as to satisfy con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L33/10A23L33/105
Inventor 韦伟沈冯豹汪忠文唐绪锋
Owner ANHUI LIREN FOOD
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