How to make candied walnut kernels, a sweet, crisp walnut kernel snack
Production method
1. Material selection: Pass the walnut kernels through a vibrating sieve with 0.8 cm apertures to remove broken kernels, broken skins, insect-damaged and moldy kernels and other substandard kernels, and remove impurities.
2. Boiling: Boil in boiling water for 2-4 minutes, then immediately cool thoroughly with clean water, and rinse to remove the astringent taste. The pre-boiling water should be changed frequently.
3. Water spinning: Put the walnut kernels in cloth bags and spin in a centrifuge for 1-2 minutes so that the walnut kernel content is controlled at about 10%.
4. Sugar coating: Place about 50 kg of the water-spun walnut kernels at a time in sugar syrup containing 75% dry matter, boil in the syrup for about 10 minutes to restore the syrup to 75% concentration, immediately remove and filter off part of the syrup, spread out and cool to 20-30°C for deep-frying.
5. Sugar syrup preparation: Place 50 kg granulated sugar, 2.5 kg liquid glucose, 1.5 kg honey, 30 g citric acid and 16 kg water in a double-layer pot, dissolve and bring to a boil, then pour in the walnut kernels for sugar coating.
6. Deep-frying: At an oil temperature of 150-160°C, fry for 2-4 minutes until the walnut kernels are fried to an amber color and are uniformly glossy.
7. Cooling: Quickly cool the fried walnut kernels to 60-70°C, stir a few times to form loose particles, and cool to below 50°C.
8. Oil spinning: Centrifuge the fried and cooled walnut kernels for about 1 minute to remove surface oil (when the centrifuge stops or brakes, it should not be too fast, so that inertia does not cause the walnut kernels to collide and break).
9. Sorting: Remove burnt, overly dark or overly light, sticky, broken and other substandard walnut kernels. Remove impurities. Pack separately into cans according to color and size; the walnut kernels are required to be relatively uniform in amber color.
10. Canning: Can number 889, net weight 200 g, walnut kernels 200 g. Disinfect empty cans with boiling water, dry them, and then disinfect with 75% alcohol.
11. Exhausting and sealing: Vacuum sealing: above 400 mmHg.
12. Sterilization and cooling: Because candied walnut kernels are not sterilized after canning, the hygiene requirements for the processing process and personal hygiene must be strict.