MySheen

amber walnut

Published: 2024-11-21 Author: mysheen
Last Updated: 2024/11/21, Production method 1. Material selection: peach kernels pass 0.8 cm aperture concussion screen to remove broken kernels, broken skin, insect food, mildew and other unqualified kernels, and select impurities. two。 Boil: boil for 2 to 4 minutes, immediately cool thoroughly with clean water, rinse to remove astringency. The pre-boiled water should be changed frequently. 3. Flick water: put the walnut kernel in a cloth bag and shake the water in the centrifuge for 1 minute or 2 minutes, so that the walnut kernel content is controlled at about 10%. 4. Set sugar solution: walnut kernels after throwing water, about 50kg at a time

Manufacturing method

1. Material selection: peach kernels pass 0.8 cm aperture concussion screen to remove broken kernels, broken skin, insect food, mildew and other unqualified kernels, and select impurities.

two。 Boil: boil for 2 to 4 minutes, immediately cool thoroughly with clean water, rinse to remove astringency. The pre-boiled water should be changed frequently.

3. Flick water: put the walnut kernel in a cloth bag and shake the water in the centrifuge for 1 minute or 2 minutes, so that the walnut kernel content is controlled at about 10%.

4. Set sugar solution: after throwing water, about 50 kg of walnut kernel is placed in the sugar solution containing 75% dry matter at a time, and the sugar is boiled for about 10 minutes to restore the sugar solution to 75% concentration. Immediately pick up and filter out part of the sugar solution, spread out and cool to 20: 30 ℃ deep-fry.

5. Sugar solution preparation: 50 kg of sugar, 2.5 kg of liquid glucose, 1.5 kg of honey, 30 g of citric acid and 16 kg of water are dissolved in a sandwich pot and boiled, then pour into the walnut kernel sugar.

6. Deep-fry: oil temperature 150-160 ℃, deep-fry peach kernels for 2-4 minutes until amber and shiny.

7. Cooling: the fried peach kernels are quickly cooled to 60-70 ℃, turn a few times to become loose particles, cool to less than 50 ℃.

8. Oil flick: deep-fry cooled walnut kernels, centrifuge oil for about 1 minute, so that the surface oil off (centrifuge stop or brake should not be too fast, lest the walnut kernels collide and break due to inertia).

9. Sorting: remove unqualified walnut kernels such as scorched paste, too dark and light color, sticky, broken grains, etc. Select and remove impurities. Separate cans according to color and size, requiring walnut kernels to be amber.

10. Canned: can No. 889, net weight 200g, walnut kernel 200g. Empty cans of boiling water are sterilized, dried, and then sterilized with 75% alcohol.

11. Exhaust and seal: exhaust seal: above 400 mm Hg.

twelve。 Sterilization and cooling: Amber peach kernels are not sterilized after canning, so the hygiene and personal hygiene requirements of the processing process must be strict.

 
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