Preparation method of canned walnut in syrup

  (1)Raw material preparation Walnut kernel, 1% sodium hydroxide solution, 1% hydrochloric acid, 0. 5% alum, 0. 0.03% sodium metabisulfite, 0. 9% EDTA sodium salt, sugar solution.

  (2)Process flow Raw material acceptance → boiling → breaking walnut kernel → removing black color → rinsing → precooking → cooling → standard washing → canning → sugar injection → sealing → sterilization → cooling → inspection → finished product

Picture: Walnut

  (3)operation points

  Raw material treatment: according to the requirements to eliminate moth-eaten, diseases and other unqualified walnut. The qualified product is used for the equivalent of 1. 5~2 times boiled for 3~5 minutes, then take walnut kernel, try to keep intact.

  To black: walnut kernel placed in 1% sodium hydroxide solution at 90°C for 5~8 minutes, removed and placed in clean water to rub off black, rinsed with 1% hydrochloric acid neutralization, then rinsed 2~3 times, then soaked in clean water rinse for 1 hour, intermediate water change 2~3 times.

  Pre-boiling, cooling: pre-boiling water for walnut kernel 2~3 times, to submerge walnut kernel for the degree, add 0. 5% alum, 0. 0.03% sodium metabisulfite and 0. 9% EDTA sodium salt, boil for 25~30 minutes until walnut kernel is transparent. Cool in running water 1~1. 5 hours.

  Sugar solution preparation: sugar solution contains 20% white granulated sugar, 0.06% fatty acid sucrose ester, 0.02% EDTA sodium salt, 0. 1% citric acid and 0. 5% calcium chloride.

  Canning, sugar injection: generally use 500 grams of glass bottles, walnut filling capacity of 275~300 grams, sugar solution added to the bottleneck.

  Sealing and sterilization: vacuum sealing, vacuum degree of 40 kPa, boiling water sterilization for 40 minutes, and then cooling to 40℃.