Application Of Jacketed Kettle In The Production Of Sweet-flavored Walnut Kernels
Cooking Mixer News /
08/01/2021
Application of jacketed kettle in the Production of Sweet-flavored Walnut Kernels
1. The walnuts with green peel in the jacketed kettle begin to mature from late August to early September. At this time, the peel changes from dark green to yellow-green or light yellow, and some involucres are cracked and there are a few fruit drops, which can be harvested for processing. Green-skinned walnuts cannot be sun-dried, and dried walnuts are not easy to peel. Walnuts should be stacked in a cool place or indoors, with a deposition height of 30 cm-50 cm, covered with walnut leaves or grass. After 3 to 5 days, when the crust is removed from the shell, it is peeled off by hand or with a knife. Usually 4.5 kg of walnuts can yield 1 kg of dried walnuts.
2. Rinse with water in time after rinsing, drying and peeling. Put the walnuts in a basket, put them in the water, and wash them with a bamboo broom for 5 minutes each time. Wash 2 to 3 batches and change the water once.
After the wet walnuts are washed, they are then bleached. Add 1 kg of bleaching powder to 6 kg-8 kg of warm water, filter to remove the residue after dissolution, and then add 60 kg-80 kg of water to dilute it into a bleaching solution. After the walnuts are put into the bleaching solution, keep stirring and remove them when the shell changes from blue-red to yellow-white. Rinse repeatedly with clean water, and wash off the white freckles remaining on the shell with bleaching powder until it is light white. The bleaching is carried out in the vat, not the iron bucket. Rinse 80 kg of walnuts each time, and the bleaching time is 8 minutes to 10 minutes. After the walnuts are taken out, add 0.5 kg of bleaching powder to the bleaching solution, and use them repeatedly 7-8 times. After bleaching, walnuts can be dried in the shade for half a day, and then spread out after most of the water has evaporated. It can also be dried at 40℃-50℃. The dried barnyardgrass is yellowish brown, and the diaphragm is easy to break. Dried walnuts should be stored in a ventilated, monotonous room.
3. When taking the kernels by hand, place the walnut sutures parallel to the ground, and strike evenly. Do not strike hard or repeatedly. Usually 38 kilograms of kernels can be taken for every 100 kilograms of walnuts.
4. Soak the fragrance liquid with 20% cinnamon bark, 5% clove, 25% cumin, 20% licorice, 15% star anise, 10% Chinese prickly ash, and 5% fragrant flakes. Add 10 times the amount of water, heat it to boiling and keep it warm. After 30 minutes, filter out the extract. Add 2%-5% table salt and 0.03%-0.05% monosodium glutamate into the extract. Soak the walnut kernels in the fragrance liquid made by the above method for 1 hour, remove and drain.
5. Bake the soaked walnut kernels at a temperature of 60℃-70℃ until the moisture content is below 10%, and bake them in an infrared oven at 180℃-190℃ for 20 minutes-30 minutes to produce aroma, but Not burnt.
6. Add sugar coating. Add 20kg-30kg of water to the Longze jacketed kettle, then add 60kg beet sugar, 30kg glucose and 10kg fructose syrup, stir and heat to boiling, when the whole is dissolved, add citric acid 100 grams-200 grams. Pour the toasted walnuts into the liquid while it is hot, and stir evenly. After being out of the pan, continue to bake it at a temperature of 60 ℃-80 ℃.
7. Packed in a monotonous and hygienic room, put the cooled sugar-dipped walnut kernels into an aluminum foil composite bag, seal it with a vacuum packaging machine or pack it with nitrogen, and it is the finished product.
1. The walnuts with green peel in the jacketed kettle begin to mature from late August to early September. At this time, the peel changes from dark green to yellow-green or light yellow, and some involucres are cracked and there are a few fruit drops, which can be harvested for processing. Green-skinned walnuts cannot be sun-dried, and dried walnuts are not easy to peel. Walnuts should be stacked in a cool place or indoors, with a deposition height of 30 cm-50 cm, covered with walnut leaves or grass. After 3 to 5 days, when the crust is removed from the shell, it is peeled off by hand or with a knife. Usually 4.5 kg of walnuts can yield 1 kg of dried walnuts.
economy.
2. Rinse with water in time after rinsing, drying and peeling. Put the walnuts in a basket, put them in the water, and wash them with a bamboo broom for 5 minutes each time. Wash 2 to 3 batches and change the water once.
After the wet walnuts are washed, they are then bleached. Add 1 kg of bleaching powder to 6 kg-8 kg of warm water, filter to remove the residue after dissolution, and then add 60 kg-80 kg of water to dilute it into a bleaching solution. After the walnuts are put into the bleaching solution, keep stirring and remove them when the shell changes from blue-red to yellow-white. Rinse repeatedly with clean water, and wash off the white freckles remaining on the shell with bleaching powder until it is light white. The bleaching is carried out in the vat, not the iron bucket. Rinse 80 kg of walnuts each time, and the bleaching time is 8 minutes to 10 minutes. After the walnuts are taken out, add 0.5 kg of bleaching powder to the bleaching solution, and use them repeatedly 7-8 times. After bleaching, walnuts can be dried in the shade for half a day, and then spread out after most of the water has evaporated. It can also be dried at 40℃-50℃. The dried barnyardgrass is yellowish brown, and the diaphragm is easy to break. Dried walnuts should be stored in a ventilated, monotonous room.
3. When taking the kernels by hand, place the walnut sutures parallel to the ground, and strike evenly. Do not strike hard or repeatedly. Usually 38 kilograms of kernels can be taken for every 100 kilograms of walnuts.
4. Soak the fragrance liquid with 20% cinnamon bark, 5% clove, 25% cumin, 20% licorice, 15% star anise, 10% Chinese prickly ash, and 5% fragrant flakes. Add 10 times the amount of water, heat it to boiling and keep it warm. After 30 minutes, filter out the extract. Add 2%-5% table salt and 0.03%-0.05% monosodium glutamate into the extract. Soak the walnut kernels in the fragrance liquid made by the above method for 1 hour, remove and drain.
5. Bake the soaked walnut kernels at a temperature of 60℃-70℃ until the moisture content is below 10%, and bake them in an infrared oven at 180℃-190℃ for 20 minutes-30 minutes to produce aroma, but Not burnt.
6. Add sugar coating. Add 20kg-30kg of water to the Longze jacketed kettle, then add 60kg beet sugar, 30kg glucose and 10kg fructose syrup, stir and heat to boiling, when the whole is dissolved, add citric acid 100 grams-200 grams. Pour the toasted walnuts into the liquid while it is hot, and stir evenly. After being out of the pan, continue to bake it at a temperature of 60 ℃-80 ℃.
7. Packed in a monotonous and hygienic room, put the cooled sugar-dipped walnut kernels into an aluminum foil composite bag, seal it with a vacuum packaging machine or pack it with nitrogen, and it is the finished product.
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WhatsApp/Wechat:0086 13153609533
Tel:0086 13153609533
E-mail:rena@loneze.com
Address:Zhucheng Economic Development Zone, Shandong Province, the first five lines west
Contact:Ms. Rena
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