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Rose hickory nut kernels and making method thereof

A production method and pecan kernel technology, applied in food science and other directions, can solve the problems of poor fluidity of rose extract and uneven taste of pecan kernels, and achieve the effect of increasing permeability

Pending Publication Date: 2021-02-19
邵剑
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in above-mentioned prior art, the fluidity of rose extract is relatively poor, thereby is difficult to adhere to the surface of each hickory kernel evenly, causes hickory kernel to taste inhomogeneous

Method used

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  • Rose hickory nut kernels and making method thereof
  • Rose hickory nut kernels and making method thereof
  • Rose hickory nut kernels and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: a kind of rose pecan kernel, its preparation method specifically comprises the steps:

[0041] S1. Selection of hickory kernels: select hickory kernels with complete grains and full grains;

[0042] S2. Cooking: immerse the pecan kernels selected in step S1 into water, add dried rose flowers, heat to boil the water, and cook for 2 hours;

[0043] S3. Stir-frying: take out the boiled hickory kernels, add seasoning, and stir-fry at 115°C for 25 minutes;

[0044] S4. Drying: drying and subpackaging the stir-fried pecan kernels.

[0045] Wherein, in step S2, the added amount of dried rose flowers is 3% of the weight of pecan kernels, and in step S3, the seasoning is white sugar, and the added amount of white granulated sugar is 4% of the weight of hickory kernels. In step S4, the hickory kernels are dried in a natural state.

Embodiment 2

[0046] Embodiment 2: a kind of rose pecan kernel, the difference with embodiment 1 is: in step 3, stir-fry temperature is 130 ℃, stir-fry time is 40min, and the addition amount of white granulated sugar is 6% of pecan weight.

Embodiment 3

[0047] Embodiment 3: a kind of rose pecan kernel, the difference with embodiment 1 is: step S2 specifically comprises the following sub-steps:

[0048] S2-1. The first cooking: soak the hickory kernels in water, heat to boil the water, and cook for 20 minutes to obtain the hickory kernels after the first cooking;

[0049] S2-2, the second cooking: remove the hickory kernels after the first cooking, add water, add salt with a weight of 3% of the weight of the hickory kernels, heat the water to boil, and cook for 20 minutes to obtain the second hickory kernels. Hickory kernels cooked for the second time;

[0050] S2-3, the third cooking: take out the pecan kernels that have been boiled for the second time, soak them in water, add dried roses, boil the water for 80 minutes, and evaporate the water to the water in step S2-3 5% of the volume initially added.

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Abstract

The invention relates to the technical field of hickory nut processing, in particular to rose hickory nut kernels and a making method thereof. The making method of the rose hickory nut kernels specifically comprises the following steps that S1, selection of hickory nut kernels; S2, boiling: the hickory nut kernels and dried rose flowers are mixed, water is added, and boiling is conducted for 2-4 h; S3, stir-frying: the cooked hickory nut kernels are fished out, seasonings are added, and stir-frying is conducted; and S4, drying: the stir-fried hickory nut kernels are dried and sub-packaged. Thehickory nut kernels prepared with the method are flavored more uniformly, and the flavor of roses can be better maintained. The invention also relates to the rose hickory nut kernels prepared with the method.

Description

technical field [0001] The application relates to the technical field of pecan processing, in particular to a kind of rose pecan kernel. The present application also relates to a method for preparing rose pecan kernels. Background technique [0002] Pecan kernel is a kind of nut food, which is loved by many consumers because of its excellent taste and rich nutritional value. Because pecans themselves have no obvious taste, seasonings are often added in the process of making pecans to adjust the taste of pecans, thus forming a rich aroma and taste. [0003] The Chinese invention patent with the publication number CN109303313A and the publication date of February 5, 2019 discloses a hickory kernel, which includes the following components by weight: 800-1200 parts of hickory kernel, 60-90 parts of white sugar, edible salt 15 to 25 parts, 0.2 to 0.6 parts of ethyl maltol, 0.04 to 0.08 parts of tert-butyl hydroquinone, 0.05 to 0.2 parts of vc palmitate, 2 to 6 parts of rosemary...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L5/10A23L5/20A23L5/00A23L33/105
CPCA23L25/25A23L5/13A23L5/276A23L5/10A23L5/00A23L33/105A23V2002/00
Inventor 邵剑
Owner 邵剑
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