2. Boiling: Boil in boiling water for 2-4 minutes, immediately cool thoroughly with clear water, and rinse to remove astringency. Change the pre-cooked water frequently.
3. Water throwing: Put the peach kernels into a cloth bag and throw them into a centrifuge for 1 ~ 2 minutes, and control the content of walnut kernels at about 10%.
4. Cover the sugar solution: put about 50 kilograms of walnut kernels after water throwing into the sugar solution containing 75% dry matter at a time, cook the sugar for about 10 minute, restore the sugar solution to 75% concentration, immediately pick up and filter out part of the sugar solution, spread it out and cool it to 20 ~ 30℃ for frying.
5. Preparation of icing solution: 50 kg of sugar, 2.5 kg of liquid glucose, 0.5 kg of honey/kloc-0, 30 g of citric acid and 0.6 kg of water/kloc-0 were dissolved in a jacketed pot, boiled and poured into walnut kernels for icing.
6. Deep-frying: the oil temperature is 150 ~ 160℃, and the peach kernel is fried for 2 ~ 4 minutes to make it amber and bright.
7. Cooling: quickly cool the fried peach kernel to 60 ~ 70℃, turn it over several times to make it into loose particles, and cool it to below 50℃.
8. Oil throwing: centrifuge the fried and cooled walnut kernel for about 1 min to remove the surface grease (the centrifuge should not be stopped or braked too quickly to avoid the walnut kernel being broken due to inertial collision).
9. Sorting: Select unqualified walnuts which are burnt, too dark and too light in color, sticky and broken. Remove impurities. Walnut kernels should be canned separately according to the color size, and the amber color should be uniform.
10. Canning: No.889, 200g net weight, 200g walnut kernel. Empty cans are disinfected with boiling water and dried with 75% alcohol.
1 1. Venting and sealing: suction sealing: more than 400 mm Hg.
12. sterilization and cooling: amber peach kernels are not sterilized after canning, so the hygiene and personal hygiene requirements during processing must be strict.