Walnut is rich in nutrients, walnut nutrients equal to five times the nutritional content of eggs or four times the beef, and contains a lot of unsaturated fat, cellulose, minerals, in particular, contains large amounts of selenium and vitamin E, can It helps to lower cholesterol and protect the heart. People who are frail in the winter eat a few walnuts a day, which can help protect the body from cold. Women eat walnuts during pregnancy, can make the baby's head and fontanelle closed earlier; people with poor hair quality or dandruff more eat more walnuts, beneficial to improve hair and remove dandruff; walnuts contain a substance called pyruvic acid, Can prevent the combination of mucin and calcium ions, unbound bilirubin, eat more walnuts in patients with gallstones can make stones dissolve, fade and be excreted; walnut itself is rich in protein, calcium, magnesium, manganese, zinc and other elements, Can enhance memory and help children's intellectual development.
1. After peeling Walnut fruit, it is necessary to remove the peel from the nut as soon as possible to keep the nut surface clean and increase the appearance and quality of the product. Peeling methods include conventional stacking and peeling and ethephon peeling.
(1) The traditional method of stacking and peeling puts unpeeled fruit into the shade or ventilated room after harvesting. It is forbidden to be exposed to sunlight in the open air to prevent discoloration and deterioration of the nucleolus. Then, the peel is piled into a peeling pile with a height of about 50 cm. Cover a single bag or straw or weed with a thickness of about 10 cm to increase the temperature inside the heap and promote the detachment of the nucleus. After 4 days to 6 days, when the peels swell or they appear to be flaky, the green peels the nuts with a wooden stick. Some of the fruits that cannot be peeled should be stacked for a few days until they are fully peeled. The length of the stacking process is related to the maturity of the fruit. The higher the maturity, the shorter the stacking time. Do not pile the skin dark for a long time and the juice will contaminate the nut shells and nucleolus.
(2) Ethephon peeling method has reached the mature and freshly harvested fruit, with the mass fraction of 3000mg/kg ~ 5000mg/kg dipped in ethephon for 0.5min, sprayer can also spray the above concentration of ethephon , and then stir well so that each fruit is stained. Then put the ethephon-stained husked fruit into a 50-cm-thick fruit pile, and cover it with moisturizing straw, so that the temperature in the heap is kept at 30°C and the humidity is between 80% and 90%. Generally, the green skin can swell from the nucleus after 2 days. , Begin to take off the peel, the peel rate can reach above 95% from 3 days to 4 days. The use of ethephon has a close relationship with the use of mass fraction, treatment time, and fruit maturity. The higher the fruit maturity, the lower the dose fraction of the drug, and the shorter the time required for ripening and peeling. In addition, the use of ethephon must have good ventilation conditions to maintain the normal respiration of walnut fruit.
2. Pre-storage treatment To make walnuts have good commercial properties, they should be washed, bleached and dried prior to storage.
(1) Wash the green peels, dirt and other contaminants left on the surface of the walnut fruit immediately after peeling. The washing method is divided into two kinds: artificial washing method and mechanical washing method. The artificial method is to put husked walnut fruit in the basket and put the basket on the flowing water and the water tank, stir it while soaking, and change the water and wash in time, but it is not appropriate to wash for a long time, so as to prevent the water dirt from entering the nuclear pollution core. Ren, the washed walnut fruit may not be bleached if sold domestically, and may be directly dried on an outdoor banquet.
(2) The bleaching of bleached walnut shall be carried out in a ceramic jar. Firstly dissolve the sodium hypochlorite solution in clean water (inside the cylinder) of liquid quality 4 to 6 times to make up the bleaching liquid, then pour the washed wet nuts into the jar. In bleach solution, submerge the nuts with bleach, and then stir thoroughly with a wooden stick for 4 to 5 minutes. When the surface of the nut becomes white, stop stirring and remove and rinse the remaining bleach on the walnut surface with water. Used for sowing walnut nuts, can be washed and bleached without rinsing, and can be directly dried and stored for later use.
(3) After drying the rinsed walnut, it should not be immediately exposed to direct sunlight. It should be placed in a ventilated place until most of the nut epidermis is dry and dry, and then moved to the sun to spread out to dry so as not to expose the wet walnuts to sunlight. Cracking of the lower shell causes pollution and reduces the quality of the product. The thickness of the dried walnuts is preferably two layers of nuts, and should be turned frequently to achieve even drying, uniform color, usually after 5 days to 7 days to dry, the moisture content of dry nuts should be less than 8%, the drying temperature should not exceed 43 °C. In addition to natural drying, when the rain continues, it can be dried with fire. The thickness of the nuts to be distributed is not more than 5cm, which is too thick for inconvenience, and the baking is not even. Too thin to scorch or crack. The baking temperature is crucial. Humidity of the nut when it is freshly smashed, and the temperature of the barn is 25°C to 30°C is appropriate. At the same time, the sunroof must be opened to allow a large amount of water to evaporate. When the roasting is completed, the sunroof is closed and the temperature is raised to 35°C to 40°C. When the nuts are dried, the temperature is reduced to about 30°C, and finally the roasting is performed with slow fire. After the fruit is smashed, a large amount of water vapor is discharged. Before turning, the fruit should not be turned. After baking for about 10 hours, the surface of the shell can only be turned when there is no water. The closer it gets to dryness, the more the work is turned, and the last stage is turned every 2 hours.
3. Before storage, insect repellent treatment should be carried out. Carbon disulfide (40.5g/m3) can be used for airtightness in the room for 18h to 24h; fumigation with methyl bromide, dosage of 40g/m3 to 56g/m3, time for 3.5h~ 10h; sulfur dioxide or aluminum phosphide can also be used for fumigation.
(1) Store the dried walnuts in a dry and ventilated place. Dry them until the separator of the walnuts is broken. If the seed coat is not easily separated from the seed kernels, the color of the seed kernels can be stored inside or out. Store the dried walnuts in a sack and place in a room that is ventilated, cool, and not directly exposed to light. Prevent the occurrence of rodent damage, mildew, and fever during storage.
(2) Wet trenches are to be dug in the terrain with high dryness, good drainage, and sheltered from the wind to dig a ditch with a depth of 1m, a width of 1m to 0.5m, and a long storage length. The bottom of the ditch is covered with a layer of clean wet sand with a thickness of about 10 cm. The humidity of the sand is crushed into a group but not water. A layer of walnut is then layered on the sand, and the trench walls and walnuts are filled with wet sand, leaving no gaps. About 20cm away from the mouth of the ditch, cover the wet sand with the ground, the soil is ridge-shaped on the sand, and its span is greater than the width of the ditch. Gutters open drainage ditch around to avoid the infiltration of rain, causing excessive humidity, easy to make walnuts rotten. When the length of the ditch exceeds 2m, a bundle of tightly-knotted straw should be used as a ventilation hole every 2m when storing walnuts, and the height of the grass should be exposed to the degree of "roof". The thickness of soil on which it varies varies with the weather, and it is necessary to grow thicker in cold regions in winter.
(3) Use plastic film account storage 0.2mm ~ 0.23mm thick polyethylene film made of account, account size and shape can be set according to the storage amount and storage conditions. Then the dried walnuts are sealed in the account and the oxygen content in the account is less than 2%. In winter in the northern regions, due to the low temperature and dry air, under normal conditions, the product will not undergo a significant deterioration, so the walnuts entered in the fall should not be immediately sealed. From the end of February of the following year, when the temperature gradually recovered, it began to be sealed with a plastic sheet. The seal should be selected when the temperature is low and the air is dry so as to keep the air humidity lower than 50% to 60% in order to prevent mildew after sealing. When the temperature rises in the late spring and early summer, it is not safe to store in a sealed account. At this time, it can be used together with carbon dioxide or nitrogen filling and oxygen reduction. A high concentration of carbon dioxide can inhibit respiration, reduce consumption, and can also inhibit mold activity and prevent mildew. If the carbon dioxide volume fraction is more than 50%, it can also prevent the oil from oxidizing and causing the bad failure and insect pests. Nitrogen filling in the accounts also has the same effect and can prevent aging from a certain extent. After 25 weeks of nitrogen storage, the quality remained good while it became rancid and dark in the air. Yan Huimei from: "Processing of agricultural products" 2006.12
1. After peeling Walnut fruit, it is necessary to remove the peel from the nut as soon as possible to keep the nut surface clean and increase the appearance and quality of the product. Peeling methods include conventional stacking and peeling and ethephon peeling.
(1) The traditional method of stacking and peeling puts unpeeled fruit into the shade or ventilated room after harvesting. It is forbidden to be exposed to sunlight in the open air to prevent discoloration and deterioration of the nucleolus. Then, the peel is piled into a peeling pile with a height of about 50 cm. Cover a single bag or straw or weed with a thickness of about 10 cm to increase the temperature inside the heap and promote the detachment of the nucleus. After 4 days to 6 days, when the peels swell or they appear to be flaky, the green peels the nuts with a wooden stick. Some of the fruits that cannot be peeled should be stacked for a few days until they are fully peeled. The length of the stacking process is related to the maturity of the fruit. The higher the maturity, the shorter the stacking time. Do not pile the skin dark for a long time and the juice will contaminate the nut shells and nucleolus.
(2) Ethephon peeling method has reached the mature and freshly harvested fruit, with the mass fraction of 3000mg/kg ~ 5000mg/kg dipped in ethephon for 0.5min, sprayer can also spray the above concentration of ethephon , and then stir well so that each fruit is stained. Then put the ethephon-stained husked fruit into a 50-cm-thick fruit pile, and cover it with moisturizing straw, so that the temperature in the heap is kept at 30°C and the humidity is between 80% and 90%. Generally, the green skin can swell from the nucleus after 2 days. , Begin to take off the peel, the peel rate can reach above 95% from 3 days to 4 days. The use of ethephon has a close relationship with the use of mass fraction, treatment time, and fruit maturity. The higher the fruit maturity, the lower the dose fraction of the drug, and the shorter the time required for ripening and peeling. In addition, the use of ethephon must have good ventilation conditions to maintain the normal respiration of walnut fruit.
2. Pre-storage treatment To make walnuts have good commercial properties, they should be washed, bleached and dried prior to storage.
(1) Wash the green peels, dirt and other contaminants left on the surface of the walnut fruit immediately after peeling. The washing method is divided into two kinds: artificial washing method and mechanical washing method. The artificial method is to put husked walnut fruit in the basket and put the basket on the flowing water and the water tank, stir it while soaking, and change the water and wash in time, but it is not appropriate to wash for a long time, so as to prevent the water dirt from entering the nuclear pollution core. Ren, the washed walnut fruit may not be bleached if sold domestically, and may be directly dried on an outdoor banquet.
(2) The bleaching of bleached walnut shall be carried out in a ceramic jar. Firstly dissolve the sodium hypochlorite solution in clean water (inside the cylinder) of liquid quality 4 to 6 times to make up the bleaching liquid, then pour the washed wet nuts into the jar. In bleach solution, submerge the nuts with bleach, and then stir thoroughly with a wooden stick for 4 to 5 minutes. When the surface of the nut becomes white, stop stirring and remove and rinse the remaining bleach on the walnut surface with water. Used for sowing walnut nuts, can be washed and bleached without rinsing, and can be directly dried and stored for later use.
(3) After drying the rinsed walnut, it should not be immediately exposed to direct sunlight. It should be placed in a ventilated place until most of the nut epidermis is dry and dry, and then moved to the sun to spread out to dry so as not to expose the wet walnuts to sunlight. Cracking of the lower shell causes pollution and reduces the quality of the product. The thickness of the dried walnuts is preferably two layers of nuts, and should be turned frequently to achieve even drying, uniform color, usually after 5 days to 7 days to dry, the moisture content of dry nuts should be less than 8%, the drying temperature should not exceed 43 °C. In addition to natural drying, when the rain continues, it can be dried with fire. The thickness of the nuts to be distributed is not more than 5cm, which is too thick for inconvenience, and the baking is not even. Too thin to scorch or crack. The baking temperature is crucial. Humidity of the nut when it is freshly smashed, and the temperature of the barn is 25°C to 30°C is appropriate. At the same time, the sunroof must be opened to allow a large amount of water to evaporate. When the roasting is completed, the sunroof is closed and the temperature is raised to 35°C to 40°C. When the nuts are dried, the temperature is reduced to about 30°C, and finally the roasting is performed with slow fire. After the fruit is smashed, a large amount of water vapor is discharged. Before turning, the fruit should not be turned. After baking for about 10 hours, the surface of the shell can only be turned when there is no water. The closer it gets to dryness, the more the work is turned, and the last stage is turned every 2 hours.
3. Before storage, insect repellent treatment should be carried out. Carbon disulfide (40.5g/m3) can be used for airtightness in the room for 18h to 24h; fumigation with methyl bromide, dosage of 40g/m3 to 56g/m3, time for 3.5h~ 10h; sulfur dioxide or aluminum phosphide can also be used for fumigation.
(1) Store the dried walnuts in a dry and ventilated place. Dry them until the separator of the walnuts is broken. If the seed coat is not easily separated from the seed kernels, the color of the seed kernels can be stored inside or out. Store the dried walnuts in a sack and place in a room that is ventilated, cool, and not directly exposed to light. Prevent the occurrence of rodent damage, mildew, and fever during storage.
(2) Wet trenches are to be dug in the terrain with high dryness, good drainage, and sheltered from the wind to dig a ditch with a depth of 1m, a width of 1m to 0.5m, and a long storage length. The bottom of the ditch is covered with a layer of clean wet sand with a thickness of about 10 cm. The humidity of the sand is crushed into a group but not water. A layer of walnut is then layered on the sand, and the trench walls and walnuts are filled with wet sand, leaving no gaps. About 20cm away from the mouth of the ditch, cover the wet sand with the ground, the soil is ridge-shaped on the sand, and its span is greater than the width of the ditch. Gutters open drainage ditch around to avoid the infiltration of rain, causing excessive humidity, easy to make walnuts rotten. When the length of the ditch exceeds 2m, a bundle of tightly-knotted straw should be used as a ventilation hole every 2m when storing walnuts, and the height of the grass should be exposed to the degree of "roof". The thickness of soil on which it varies varies with the weather, and it is necessary to grow thicker in cold regions in winter.
(3) Use plastic film account storage 0.2mm ~ 0.23mm thick polyethylene film made of account, account size and shape can be set according to the storage amount and storage conditions. Then the dried walnuts are sealed in the account and the oxygen content in the account is less than 2%. In winter in the northern regions, due to the low temperature and dry air, under normal conditions, the product will not undergo a significant deterioration, so the walnuts entered in the fall should not be immediately sealed. From the end of February of the following year, when the temperature gradually recovered, it began to be sealed with a plastic sheet. The seal should be selected when the temperature is low and the air is dry so as to keep the air humidity lower than 50% to 60% in order to prevent mildew after sealing. When the temperature rises in the late spring and early summer, it is not safe to store in a sealed account. At this time, it can be used together with carbon dioxide or nitrogen filling and oxygen reduction. A high concentration of carbon dioxide can inhibit respiration, reduce consumption, and can also inhibit mold activity and prevent mildew. If the carbon dioxide volume fraction is more than 50%, it can also prevent the oil from oxidizing and causing the bad failure and insect pests. Nitrogen filling in the accounts also has the same effect and can prevent aging from a certain extent. After 25 weeks of nitrogen storage, the quality remained good while it became rancid and dark in the air. Yan Huimei from: "Processing of agricultural products" 2006.12
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