Walnut kernels are rich in fat, protein, carbohydrates and a variety of minerals and vitamins, with the role of nourishing the lungs and intestines, treating cold cough, waist and knee pain, etc., is the ideal health care food. Walnuts are rich in nutrients, but not many people are willing to eat them because their taste is not popular. So the walnut needs to be processed to give it a better popular taste.
Walnut processed products are rare except canned. Introduce a new processing method, that is, the processing method of multi-flavored walnuts, multi-flavored walnuts have a crisp and fragrant taste, and are popular foods for the public. Especially for children's tastes.
1. Choose walnuts
Choose walnuts to choose fresh, plump, disease-free, consistent size and shell thickness of walnuts as processing raw materials, rinse with 10% salt water to select fruits is the best, remove empty fruits and diseased fruits and other bad walnuts, and then placed in a cool and dry place to air dry for backup.
2. Soak to remove astringency
Walnuts have a natural astringency that is removed to match the taste of multi-flavored walnuts. Soak the selected walnuts in water or light salt water to remove astringency, change the water once a day, fish out after 3 days, and air dry in a cool, dry place.
3. Soak in the seasoning solution
The production of multi-flavored walnuts first requires the production of flavoring liquid, and the production of flavoring liquid is the key to the processing of multi-flavored walnuts. The preparation method of the seasoning solution is: 1% of the large ingredients, 0.3% of cardamom, 0.3% of the cinnamon, 0.2% of the cloves, 0.3% of the licorice, 0.2% of the cumin, 0.1% of the peppercorns, 4% of the salt, and about 93% of the water. The above various spices are weighed and mixed evenly, boiled in water for about 1 hour (pay attention to adding the lost water), and the aqueous solution is the seasoning solution. Soak the de-astringent walnuts directly in the seasoning solution to prevent floating, stir 2-3 times a day to make it taste evenly, fish out after 5 days, drain the water.
4. Bake walnut kernels
The soaked walnuts are baked in the oven or baking room, and the temperature is controlled at 75-80 degrees to prevent the scorching phenomenon from being too high. Turn 2-3 times during baking to heat evenly until the walnuts are crisp and fragrant.
5. Finished product packaging
After cooling, it is graded according to size, and then packaged in different weights such as 250 grams and 500 grams, sealed in plastic food bags, and stored in a low-temperature ventilation place.