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Preparation method of fresh walnut kernel can

A technology of walnut kernels and canned food is applied in the field of preparation of canned fresh walnut kernels, which can solve the problem of not having canned fresh walnut kernels, and achieve the effects of avoiding protein denaturation, maintaining taste, and long-term stable storage.

Inactive Publication Date: 2018-12-14
库尔班古丽库木拉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because fresh walnuts are more delicious than dry walnuts and have richer nutritional components, people prefer to eat fresh walnuts. At present, there is no canned fresh walnut kernels processed and produced with fresh walnut kernels and fresh walnut kernel pulp.

Method used

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  • Preparation method of fresh walnut kernel can

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The method for preparing canned fresh walnuts of this embodiment includes the following steps:

[0052] (1) Pick the green-skinned walnuts at the late stage of maturity and remove the green-skinned walnuts from immature and bad fruits. The water content of the green-skinned walnuts is 18%. The green skins are peeled off with a green peeling machine, then washed with water, and dried in a drying oven. The temperature is 20℃ until the shell and kernel separate;

[0053] (2) Peel the shells and take the walnut kernels. After removing the immature and bad fruits, divide the selected walnut kernels into two-level kernels. One-half of the walnut kernels and one-quarter of the walnut kernels are first-grade fresh walnut kernels. Other walnut kernels are secondary fresh walnut kernels;

[0054] (3) Soak the first-grade fresh walnut kernels and the second-grade fresh walnut kernels in 0℃ water for 4 hours, then change the water and soak them in 0℃ water for 2 hours. The mass ratios of...

Embodiment 2

[0061] The method for preparing canned fresh walnuts of this embodiment includes the following steps:

[0062] (1) Pick ripe green-skin walnuts, remove immature and bad green-skin walnuts. The water content of green-skin walnuts is 21%. Use a green peeling machine to peel and remove the green skin, then wash with water, and dry it in a drying box with ventilation and drying temperature. It is 22℃, until the shell and kernel are separated;

[0063] (2) Peel the shells and take the walnut kernels. After removing the immature and bad fruits, divide the selected walnut kernels into two-level kernels. One-half of the walnut kernels and one-quarter of the walnut kernels are first-grade fresh walnut kernels. Other walnut kernels are secondary fresh walnut kernels;

[0064] (3) Soak the first-grade fresh walnut kernels and the second-grade fresh walnut kernels in water at 3°C ​​for 5 hours, then change the water and soak them in water at 3°C ​​for 3 hours. The mass ratios of the first-grade...

Embodiment 3

[0071] The method for preparing canned fresh walnuts of this embodiment includes the following steps:

[0072] (1) Pick ripe green-skin walnuts, remove immature and bad green-skin walnuts. The water content of green-skin walnuts is 24%. Use a green peeling machine to peel off the green skin, then wash with water, and dry it in a drying box with ventilation and drying temperature. At 24°C, until the shell and kernel separate;

[0073] (2) Peel the shells and take the walnut kernels. After removing the immature and bad fruits, divide the selected walnut kernels into two-level kernels. One-half of the walnut kernels and one-quarter of the walnut kernels are first-grade fresh walnut kernels. Other walnut kernels are secondary fresh walnut kernels;

[0074] (3) Soak the first-grade fresh walnut kernels and the second-grade fresh walnut kernels in 5℃ water for 6 hours respectively, and then change the water and soak them in 5℃ water for 4 hours. The mass ratios of the first-grade fresh wa...

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Abstract

The invention provides a preparation method of a fresh walnut kernel can. The prepared fresh walnut kernel can adopts walnuts with fully manure kernels at the late mature stage, and the walnuts have sufficient nutrients and produce peculiar walnut flavor; after green peels of picked green peel walnuts are removed, the walnuts are cleaned with clear water without ethephon or bleaching powder, and the environment cannot be polluted. The fresh walnut kernels are not subjected to coat removal, bitterness is removed through water soaking, no chemical agents are added, no pollution or residues can be produced, and nutritional ingredients of the coats of the fresh walnuts are reserved. After bitterness of the fresh walnuts are removed through water soaking at the temperature of 0-5 DEG C, the fresh walnuts are stored in a cold storage and can be used for production all year round. With the adoption of high-energy electronic beam irradiation cold sterilization of the fresh walnut kernel can, the characteristic of crisp taste of the fresh walnut kernels is kept.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a preparation method of canned fresh walnut kernels. Background technique [0002] Canned food is the first product of many Chinese foods to enter the international market, and the product quality is earlier than the international standard. The canned food industry has also maintained a rapid development speed. [0003] At present, with the development of society and economy, people’s living standards are improving year by year. Convenient, healthy, nutritious and safe canned food is becoming more and more recognized by consumers. Especially in recent years, health food has received more and more attention from people. Favored, canned food has a broad space for development in the health food market due to its nutrition, health, and convenient storage. [0004] Walnut is one of the four famous dried fruits in the world. The Song Dynasty "Kaibao Materia Medica" said: "Wa...

Claims

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Application Information

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IPC IPC(8): A23B9/00A23B9/06A23L5/20A23B9/10
CPCA23B9/00A23B9/06A23B9/10A23V2002/00A23L5/27A23V2200/14A23V2200/16A23V2250/154A23V2300/20
Inventor 孙学兵库尔班古丽·库木拉万兵
Owner 库尔班古丽库木拉
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