How to make candied walnut canned food? Detailed production method shared

  (1) Ingredient preparation: walnut kernels, 1% sodium hydroxide solution, 1% hydrochloric acid, 0.5% alum, 0.03% sodium metabisulfite, 0.9% disodium edetate, sugar liquid.

  (2) Process flow: ingredient inspection -> boiling -> shelling to obtain walnut kernels -> removing the dark skin -> rinsing -> precooking -> cooling -> rinsing -> filling into cans -> adding sugar liquid -> sealing -> sterilization -> cooling -> inspection -> finished product.

Image: walnuts

  (3) Key operating points

  Ingredient handling: remove unqualified walnuts such as insect-damaged and diseased ones as required. Boil the qualified ones in water amounting to 1.5~2 times their weight for 3~5 minutes, then take out the walnut kernels, keeping them as intact as possible.

  Removing the dark skin: place the walnut kernels in a 1% sodium hydroxide solution at 90°C for 5~8 minutes, take them out and rub off the dark skin in clean water, after rinsing neutralize with 1% hydrochloric acid, rinse again 2~3 times, then soak in clean water and rinse for 1 hour, changing the water 2~3 times during this period.

  Precooking and cooling: use precooking water amounting to 2~3 times the walnut kernels, just enough to submerge them, add 0.5% alum, 0.03% sodium metabisulfite and 0.9% disodium edetate to the water, boil for 25~30 minutes, until the walnut kernels are cooked through and appear transparent. Cool in running water for 1~1.5 hours.

  Sugar liquid preparation: the sugar liquid contains 20% white granulated sugar, 0.06% sucrose fatty acid ester, 0.02% disodium edetate, 0.1% citric acid and 0.5% calcium chloride.

  Filling into cans and adding sugar liquid: generally use 500-gram glass jars, with a walnut kernel filling amount of 275~300 grams, and add sugar liquid up to the jar neck.

  Sealing and sterilization: use vacuum sealing, with a vacuum degree of 40 kPa, sterilize in boiling water for 40 minutes, then cool in stages to 40°C.