The process of making butter small walnuts, how to make walnut oil??

Raw material formula: 10 kg of pecan green billet, 2 kg of fine salt, 500 grams of coarse salt.

Process flow Raw material selection: initial frying, soaking salt, and then frying packaging.

Prepare materials: appropriate amount of walnuts covered in a paper car.

1. Take out the prepared paper walnuts.

2. Crack open the shell of the paper walnut and take out the walnut kernel for later use.

3. Put the walnut kernels into the oil press, turn off the Wangzhou start, and start pressing.

4. After squeezing, pour it into a container and filter and precipitate for five days.

5. After five days, the filtered and precipitated walnut oil can be bottled.

Nowadays, people have become very picky about food, and the general traditional taste can no longer meet everyone's needs, just like walnuts were still very hot in the past few years, and in recent years, everyone has begun to dislike the taste too single, because there are milky walnuts on the market, speaking of which, many people want to know how to make milky walnuts, how to make milky walnuts?

Introduction to the home-style production of milky walnuts:

Step 1: Put the sugar, eggs, and corn oil into a container, and then use a whisk to stir the above ingredients continuously until they are completely mixed together into a thin paste.

Step 2: Mix the flour, salt, baking powder and baking soda together, filter them in a strainer and put them into the above solution.

Step 3: Mix all the ingredients well with a blender again, after which the walnuts are placed in it and continue to stir.

Step 4: Let each walnut be dipped in flour, rolled into a ball, flattened, and placed in a baking sheet.

Step 5: Put it in the oven at 150 degrees for 10 minutes, wait until it turns yellow, then take it out and cool it, and when it is completely cold, you can eat.

The production method of milky walnuts is introduced above, in fact, it does not seem very complicated, as long as everyone is familiar with it or do it twice, you will know it, and you will soon be able to master the skills.

1. Salt and pepper walnuts.

When making salt and pepper walnuts, prepare 200 grams of raw walnut kernels and a little salt, wash the walnuts first, drain the water, sprinkle some salt on them to taste, and then spread the walnuts on the baking sheet, preheat the oven for 5 minutes in advance, choose 210 degrees above and below the heat, put it in the oven and bake it for about 8 minutes, and take it out.

2. Red dates and walnuts.

When making jujube walnuts, prepare 200 grams of red dates and raw walnut kernels, first steam the red dates, put the walnuts on top of the steamed red dates, take a small wooden board and press it into a small rectangle, then spread it on the baking sheet, put it in the oven at 160 degrees and bake it for about 15 minutes, and then take it out.

3. Walnut soufflé biscuits.

Prepare 100 grams of unsalted butter and low-gluten flour, 35 grams of egg yolk, 40 grams of walnut kernels, 70 grams of sugar, first soften the butter and add sugar to beat well, then add egg yolk to continue to mix well, bake the walnut kernels into fine walnuts and then add them, sieve in low-gluten flour, mix well into a batter and put them into piping tape, squeeze out a good-looking shape, preheat the oven, bake at 185 degrees for about 25 minutes until the surface is golden brown.

As follows:

Ingredients: 200 grams of walnuts, 100 grams of sugar, appropriate amount of salad oil, 20 grams of honey.

Method: 1. Prepare peeled walnut kernels.

2. After the water boils, put in the walnut kernels and boil for about a minute, then remove and drain the water, this is to remove the bitter and astringent taste of the walnuts.

3. Take a small bowl of water, add white sugar and honey to it, add it according to the amount of walnuts, stir constantly in the pot until the juice is reduced on high heat, but the sugar can not be pulled up.

4. Then pour it into the pot and stir, add hot oil when pulling the shreds, continue to rummage for 40 seconds and <>

5. Pay attention to the low heat after the hot oil.

6. Okay, this is the finished picture, without any filters. My son likes to eat very much, and the most important thing is to make it himself.

Prepare the ingredients: appropriate amount of walnuts in paper bark.

1. Take out the prepared paper walnuts.

2. Crack open the shell of the paper walnut and take out the walnut kernel for later use.

3. Put the walnut kernels into the oil press and click the start switch to start pressing.

4. After squeezing, pour it into a container and filter and precipitate for five days.

5. After five days, the filtered and precipitated walnut oil can be bottled.

Ingredients: 1000g walnut kernels

Auxiliary materials: 1 oil press.

1. Preheat the oil press for 30 minutes in advance.

2. Prepare nucleolus.

3. If the walnut kernel is too large, it should be chopped with a knife.

4. Finely chopped walnuts.

5. Microwave the walnut kernels for about 2 minutes.

6. After the oil press is preheated, pour it into the oil funnel of the oil press while it is hot.

7. Start the switch and start squeezing the oil, the oil residue comes out first, and the golden oil flows out from another outlet.

8. Pour it into the container, the oil just squeezed out will be relatively turbid and need to stand for more than 8 hours.

9. After standing, pour the clear oil on it into the glass bottle.

10. Finished product.

Soybean OilSunflower OilPeanut Oil may not be unfamiliar to everyone, but walnut oil may not be known to everyone, this oil has a mild, nutty flavor and a rich aroma that is not only essential for brain function, but also reduces the risk of heart disease as well as arthritis and other chronic diseases!

The easiest way to do this is to wash the walnuts and put them in the microwave to cook. There are two precautions: 1. Do not cover when turning, so that the water can evaporate.

2. Pay attention to the time when turning, the time will not be familiar if the time is insufficient, and after the space, it is recommended to set less time and turn several times, generally waiting for the surface of the walnut to be oily. After turning, the walnuts can be eaten after natural cooling, crispy and delicious

Xiaoman 33 said that the method is okay, and the walnut kernels that come out of this way are delicious. But it's not a routine to make oil. It would be better if we could make oil at low temperatures, because high temperatures will destroy the nutrients inside.

The normal operation is to press at a low temperature, so that the oil that comes out has almost no taste. The fragrance comes out only when it is heated. However, it should not be heated too high.

Because walnuts are high oleolea crystals, pre-pressing and leaching processes must be selected, and the selected oil press is generally a hydraulic oil press. 1. Pre-pressing First of all, lay a textile bag on the utensil, put an appropriate amount of walnut kernels, package the walnut kernels into small bags (5 kg per package is the most suitable), put the wrapped walnut kernels in a special mold (there are many holes in the mold, used to flow oil, the mold should have a suitable thickness and can withstand a certain pressure), and each material layer should be separated by a thin iron sheet to facilitate the outflow of oil between the material layers. Then the pressure is applied, and when the pressure rises to 4 megapascals, the oil begins to be produced; When the pressure rises to 10 megapascals, very little walnut oil flows out, and the pressure can be discharged.

The main point is that the smaller the bag, the higher the oil yield; The pressure should be less and diligent, and the pressure should not be too high at one time, otherwise the oil is easy to be sprayed out in the form of slurry or the oil channel between the oil is closed and contracted, and the oil yield will decrease. During the entire oil extraction process, the walnut kernels are not heated and there is no thermal denaturation. The walnut oil squeezed out is light in color and translucent, and the oil output is about 32 of the weight of the kernel.

Walnut cake meal is semi-defatted, the meal is loose, has the inherent fragrance of walnut, and the protein is unchanged, which is convenient for the development and utilization of walnut protein. 2. Crushing The structure of the walnut kernel after crushing has been changed due to the action of external force, and then processed by the crusher and broken into small pieces, which is conducive to rolling billet. It is required that the powder degree is small, and the particle size meets the rolling conditions, which is convenient for the rolling mill to eat materials.

3. Billet rolling Billet rolling is a very important process, which directly affects the leaching effect. The rolled walnut kernel billet has a certain toughness and structure, and the powder degree is small, which is suitable for extraction conditions. During extraction, the solvent is easy to penetrate into the meal, and the residual oil of the meal is low.

4. Solvent low-temperature leaching The nature of the solvent determines that the leacher is a tank group leacher, with a loading capacity of about 65 and a material-solution ratio of 1:1. The leaching and desolubilization of the material are carried out in the same equipment.

The obtained walnut oil is light yellow, and the oil residue is less than 50 milligrams kilograms, the meal is white, the meal residual oil is less than 3, and the meal residue is less than 400 milligrams kilograms. The active substances (vitamins, bioactive enzymes, etc.) in crude oil and meal are basically not destroyed.

Maybe it was extracted after crushing the walnut kernels, right? Hey hey personal opinion!