Walnut deep processing

Fried walnuts, walnut kernels (sugar walnut kernels, pastry walnut kernels, chocolate walnut kernels, etc.), walnut dew, walnut oil, walnut powder; walnut deep processing industry is still a sunrise industry, the profit is considerable.

Debeading water selection

(1) harvested fruit after 3-4 days of stacking (to accelerate the dispersion of fruit and bushes) should be stripped off the outer husk (bushes), bushes to have electric shelling machine and the traditional wooden mill shelling method of two kinds.

(2) the fruit by the debeau disposal punishment, that is, into the water selection process, the line will be fruit into the water into the larger vessel (such as a large wooden barrel), fishing to float in the water on the empty seeds, shriveled grains, and then the fruit will be fished out of the sun for 2-3 days in order to dry out the water, such as in the case of rainy days, will be fruit bushes piled up in the shade in the wind, in order to avoid the heat and the conduction of germination.

2, fruit astringency

(1) family astringency method: will be selected by the water to dry the water small walnut fruit in a small under the big specially manufactured barrel (commonly known as the "hickory steam"), steamed in the name of the excellent full of water, generally steam 5-7 hours, and then take out of the sun 3-4 days or baked.

(2) high-pressure astringent: the end of the fruit treatment and punishment of small walnuts into the steam barrel, linked to the 0.1Mpa hot atmospheric pressure steaming 1-1.5 hours, to be steamed out of small walnuts light yellow with a reddish color for the consort color, the meat cut off the surface of the whitish, astringent taste that is the completion of the astringent.

(3) small walnut kernel de-astringent: the progress of the first generation of hand-broken shell (inner shell) to take kernel, and then selected a good qualified raw tide kernel in a tank of water, 30 kg per tank to add astringent agent, with 100 degrees of boiling water immersion for 15-16 minutes, remove the residue of astringent water and yellow water rinsing, then put into stainless steel steamer box to steam 15 minutes Then put into the stainless steel steamer for 15 minutes to completely remove the astringent flavor. Steaming hot steam pressure control in 0.05Mpa.

Two, several major processing technology

1, butter small walnut processing technology

(1) the steamed qualified small walnut into the flat tin rolling fried 15-25 minutes, small walnuts appeared 1mm cracks when removed, cracked small walnut to link more than 96%.

(2) the cracked gift how to wrap the grain of small walnuts immediately into the salt, cinnamon, aniseed, sweetener, butter nose, etc. in proportion to the preparation of the ingredients of the pool soaked for 8-10 minutes, such as the ingredients of the water seeped into the small walnuts and take out, drain the ingredients of the water.

(3) drain the ingredients of the water of the small walnuts into the flat tin pan rolling fried 30-50 minutes, to be small walnuts within the white, and with a slight yellow for the frying of the good scale, take out and pour in the unfinished things to cool the cold, in the frying process should pay attention to the degree of humidity in the control of the flat tin pan, the first stage of the temperature is a little higher, the later temperature is slightly lower, and make the appearance of small walnuts connected to the oil, strictly prevent the burning of the small walnuts. Strictly prevent frying scorched.

(4) the fried walnut out of the small pour on the unfinished thing to cool down, such as the fruit temperature drops to the exterior can be touched with the hand, with a small sprayer evenly sprayed has been pre-prepared with the butter spray. Selected broken seeds, bud seeds, oil seeds, with the unfinished machinery sieve to remove small seeds impurities and the appearance of salt powder. Frying a good butter walnut must be smooth in appearance, slightly salty sweetness butter flavor moderate, dry to the degree of crispy, crispy and delicious nose can be bagged and packaged.

2, salt and pepper small walnut processing technology

(1) steamed small walnuts into the flat tin pan rolling frying 15-25 minutes, small walnuts appeared 1mm cracks when removed, cracked small walnuts to link more than 96%.

(2) the cracked walnuts with heat immediately into the salt, cinnamon, aniseed, sweet licorice in the pool of ingredients, soak for 8-15 minutes, until the ingredients of the water seeped into the walnuts and remove, drain the ingredients of water.

(3) drained ingredients water of small walnuts into the flat tin pan rolling fried 30-50 minutes, to be small walnut meat appeared slightly white, and with a slight yellow for the less good scale, take out and pour in the unfinished things to cool the cold, in the process of frying should pay attention to the degree of humidity within the control of the flat tin, the first stage of the degree of humidity is slightly higher, the later temperature is a little lower, and to make the appearance of small walnuts connected to the smooth

(4) the fried small walnuts taken out and poured in the unfinished work and Rao Xueman novel icing table cooling. Selected broken seeds, bud seeds, oil seeds, with unfinished machinery sieve to remove small seeds impurities and the appearance of salt powder. Frying a good pepper salt walnut must be smooth in appearance, salty flavor moderate, dry degree to reach the crisp, pungent and crunchy can be bagged and packaged.

Three, small walnut kernel processing technology

To remove astringent small walnut kernel into the water chestnut sugar coating machine stainless steel mixer and mixing, and then add sugar, salt, cinnamon, aniseed to dregs material water to join the mixing machine mixing mixing mixing and mixing for 15-20 minutes, mixing should be in a reasonably high temperature condition, so that the ingredients water thoroughly melted into the Small walnut kernel. Mixed small walnut kernel link light yellow, the mixed small walnut kernel out into the plastic box with microwave sterilization dryer baking. After baking, the walnut kernel should be crispy and fragrant, light yellow and bright in color, after cooling, sieve off the broken kernel can be packaged in bags.

Copy from the Internet, I hope it can help you.