Select fresh, full, pest free, walnuts with the same size and shell thickness as raw materials for processing, or rinse the selected fruits with 10% saline, remove empty fruits and pests, and then air dry.
Soaked to astringent to select the good walnut soaked in clean water or light salt to astringent, change the water once a day, 3 days, remove and air dry.
Seasoning liquid soaking seasoning liquid preparation method is: aniseed 1%, 0.3% soybean meal, cinnamon 0.3%, cloves 0.2%, licorice 0.3%, cumin 0.2%, 0.1% pepper, salt 4%, water, about 93%. The above-mentioned various spices are weighed and mixed evenly, and boiled with water for about 1 hour (note that the lost moisture is added), and the aqueous solution is a seasoning liquid. The astringent walnuts are directly soaked in the seasoning liquid to prevent floating, stirring 2 to 3 times a day to make it taste evenly, remove it after 5 days, and drain the water.
Baking Soak the tasty walnuts in the baking oven or roasting room, and control the temperature at 75-80°C to prevent the temperature from being too high and causing burnt. During the roasting process, it is turned 2 or 3 times to make it heated evenly, and it is baked until the walnuts are brittle and there are rich aromas.
After cooling, the finished products are sorted by size and then packed with different weights of 250 grams, 500 grams, etc., sealed in plastic food bags, and stored in a low-temperature and ventilated place.
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