CN110584053A - Flavored walnut and method for preparing flavored walnut - Google Patents

Abstract

The invention provides a flavored walnut and a method for preparing the flavored walnut. The flavored walnut is prepared by the following steps: (1) providing walnut kernels, and removing seed coats of the walnut kernels to obtain peeled walnut kernels; (2) providing an ingredient solution, mixing the peeled walnut kernels with the ingredient solution, and boiling and pickling; (3) fishing out the cooked and pickled walnut kernels in the step (2), draining, and wrapping with membrane liquid containing maltodextrin and mannan to obtain the filmed walnut kernels; (4) and drying the walnut kernels coated with the film, and cooling to obtain the flavored walnut. The prepared flavored walnut has unique flavor, crisp taste and no bitter feeling, supplements nutrition for human bodies while meeting taste buds, and is a novel walnut instant food.

Description

Flavored walnut and method for preparing flavored walnut

Technical Field

The invention relates to the field of food, in particular to flavored walnuts and a method for preparing the flavored walnuts.

Background

Walnut (Juglans regia L.) belongs to Juglandaceae plant, is a woody oil plant with rich nutrition, the walnut kernel contains abundant oil, the content of the oil accounts for 65-70% of the kernel, the content of unsaturated fatty acid in the walnut oil is up to more than 90%, the ratio of n-6 and n-3 polyunsaturated fatty acid in the walnut oil is 4: 1, useful in preventing diseases. The walnut kernel also contains a plurality of amino acids, wherein the composition proportion of the essential amino acids is very close to that required by human body, so that the digestion rate and the utilization rate of the walnut protein are higher, and the walnut protein is a protein which is excellent for human body.

At present, various nut products on the market are rich and diversified, and most of the nut products are flavored by adding honey, edible salt and the like on the surfaces of the nut products or are combined with other nuts or dried fruits, so that the taste of the nut products is richer.

Further improvements are needed for walnut ready-to-eat food.

Disclosure of Invention

The present invention is directed to solving, at least to some extent, one of the technical problems in the related art. Therefore, the invention aims to provide a flavored walnut and a method for preparing the flavored walnut.

When the walnut kernel is manually peeled or peeled by alkali liquor, the manual peeling efficiency is low, and the consumed time is long; alkali liquor peeling is easy to have residual alkali, and the taste and the safety of walnuts are influenced. When the flavor of the walnut kernel is developed, the commonly used honey and syrup have high sweetness, and are not suitable for diabetes patients and people who do not like sweet foods. The inventor finds out in the research process that: the walnut kernel is peeled by high pressure water, so that the problems of easy powder falling and crushing in the subsequent drying process can be effectively solved, and in order to make the types of walnut leisure food more diversified, the walnut kernel is added with ingredients for boiling, and is coated with maltodextrin and mannan film for baking, so that the walnut kernel has unique flavor and crisp feeling, and the requirements of more consumers on the sense organ are met. Meanwhile, the walnut is baked to give off rich fragrance, so that the appetite of consumers can be stimulated to a greater extent, and the walnut baking tea has guiding significance for developing flavor nut products.

The maltodextrin is also called water-soluble dextrin or enzyme dextrin, and is obtained by using various starches as raw materials and performing hydrolytic transformation through an enzyme process. The maltodextrin has good solubility, no peculiar smell, almost no sweet taste, moderate viscosity, good thickening effect, easy digestion, contains microelements and mineral substances such as calcium, iron and the like which are beneficial to human bodies, and can promote normal substance metabolism of the human bodies. Mannan is mostly extracted from natural products such as konjak, coconut, seaweed and the like, is an economical and efficient natural food preservative, is colorless, nontoxic and odorless, can effectively prevent food from being corrupted and deteriorated, and is mainly applied to preservation of fruits such as strawberries and oranges and preservation of eggs, bean curd and the like. By wrapping maltodextrin and mannan, the problem that the surface of the traditional peeled baked walnut kernel is easy to crisp is solved. And the mannan can form a film to wrap the walnut kernels, is a natural preservative, can slow down the oxidation rate of the walnut kernels and fat, and can prolong the shelf life of the flavored walnut products. The invention provides a method for preparing flavored walnuts, and the flavored walnuts prepared by the method can be used as instant walnut food and can also be matched with other foods for eating.

Specifically, the invention provides the following technical scheme:

in a first aspect of the invention, the invention provides a method for preparing a flavored walnut, comprising the steps of: (1) providing walnut kernels, and removing seed coats of the walnut kernels to obtain peeled walnut kernels; (2) providing an ingredient solution, mixing the peeled walnut kernels with the ingredient solution, and boiling and pickling; (3) fishing out the cooked and pickled walnut kernels in the step (2), draining, and wrapping with membrane liquid containing maltodextrin and mannan to obtain the filmed walnut kernels; (4) and drying and cooling the film-coated walnut kernels to obtain the flavored walnut products.

According to the preparation method of the flavored walnut, the surface of the walnut is coated with the film, so that the problem that the surface of the traditional peeled and baked walnut kernel is easy to crisp is solved. In the process of wrapping the walnut kernel with the film, the film liquid contains mannan which can form a film to wrap the walnut kernel and is a natural preservative which can slow down the oxidation rate of walnut kernel grease, prevent oxidative deterioration and prolong the shelf life of flavor walnut products. The maltodextrin in the membrane liquid has proper sweetness and viscosity, can enhance the taste and supplement trace elements. The flavored walnut kernels obtained by the method provided by the invention have unique flavor, crisp mouthfeel, complete shape and bright color, and the problem that the surface of the peeled walnut kernels is easy to loosen into powder is well solved. And the instant walnut food has no bitter feeling, can supplement nutrition for human bodies while satisfying taste buds, and can be used as a novel instant walnut food.

According to an embodiment of the present invention, the method for preparing flavored walnuts as described above may further comprise the following technical features:

in some embodiments of the present invention, the seed coat of the walnut kernel is removed by using high pressure water of 1.5MPa or more in step (1), and then washed by using low pressure water of 0.8MPa or less to obtain the peeled walnut kernel. The walnut inner seed coat removing machine is used for removing the walnut seed coats by means of high-pressure water and cleaning the walnut inner seed coats by low-pressure water, so that the seed coats of the walnut kernels can be removed quickly and efficiently, and surface oxidation caused by long time of manual peeling is avoided.

In some embodiments of the invention, the seed coat of the walnut kernel is removed using high pressure water of 1.8MPa and then washed using low pressure water of 0.3MPa to obtain peeled walnut kernel. Therefore, the seed coats of the walnut kernels can be removed quickly and efficiently, and surface oxidation caused by long time of manual peeling is avoided.

In some embodiments of the invention, the ingredient solution in the step (2) is obtained by boiling ingredients for 20-30 minutes, preferably 30 minutes, wherein the ingredients comprise edible salt, white granulated sugar and anise, and the ingredients further comprise pepper and/or dried pepper. Therefore, the flavor substances in the ingredients can be fully dissolved in water, and the prepared flavor walnut has good taste and flavor.

In some embodiments of the invention, the ingredient solution in step (2) comprises: 2-4% of edible salt, preferably 2%, 2-5% of white granulated sugar, preferably 3%, 0.2-0.5% of anise, preferably 0.4%, 0.2-0.5% of pepper, preferably 0.4%. The prepared flavored walnut has good taste and flavor.

In some embodiments of the invention, the ingredient solution in step (2) comprises: 2-4% of edible salt, preferably 2%, 2-5% of white granulated sugar, preferably 3%, 0.2-0.5% of anise, preferably 0.4%, 0.2-0.5% of dried pepper, preferably 0.5%. The prepared flavored walnut has good taste and flavor.

In some embodiments of the present invention, when the boiling-pickling is performed in step (2), the mass ratio of the peeled walnut kernels to the ingredient solution is 1: 3-1: 5, preferably 1: and 5, the cooking and pickling time is 20-30 minutes, and preferably 30 minutes. Therefore, the flavor substances in the ingredients can be fully permeated into the walnut kernels, and the prepared flavored walnut has unique flavor.

In some embodiments of the invention, the mass to volume ratio of said maltodextrin, said mannan and water in said membrane solution in step (3) is 2 g: 1 g: 10mL-2 g: 1 g: 20mL, preferably 2 g: 1 g: 15 mL.

In some embodiments of the present invention, the temperature of the water is 60-95 ℃. Therefore, the film liquid with proper viscosity can be quickly prepared and used for wrapping the walnut kernels.

In some embodiments of the invention, step (3) further comprises: (3-1) fishing out the cooked and pickled walnut kernels, spreading the walnut kernels on absorbent gauze, and draining the surface water under natural conditions; (3-2) adding the walnut kernels with the water drained to membrane liquid containing maltodextrin and mannan, and stirring for 3-5 minutes, preferably 5 minutes; (3-3) allowing the product obtained in step (3-2) to stand at room temperature for 10-30 minutes, preferably 15 minutes, so as to solidify the walnut kernel surface film liquid and form a film, so as to obtain the filmed walnut kernels.

In some embodiments of the invention, the temperature of the drying in step (4) is 80-100 ℃, preferably 80 ℃; the baking time is 8-10 hours, preferably 8 hours.

In a second aspect of the invention, the invention provides a method of preparing a flavoured walnut, comprising:

1) providing peeled walnut kernels, wherein the peeled walnut kernels are obtained by peeling off seed coats from walnut kernels;

2) providing an ingredient solution, wherein the ingredient solution is obtained by boiling ingredients including edible salt, white granulated sugar, aniseed, pepper and dried hot pepper for 20-30 minutes;

3) mixing the peeled walnut kernels with the ingredient solution, and boiling and pickling for 20-30 minutes;

4) fishing out the walnut kernels pickled in the step 3), draining, and wrapping with a film liquid containing maltodextrin and mannan to obtain the film-wrapped walnut kernels, wherein the mass-to-volume ratio of the maltodextrin to the mannan to water in the film liquid is 2: 1: 10-2: 1: 20 said maltodextrin, said mannan, and said hot water;

5) and drying the walnut kernels coated with the film, and cooling at room temperature to obtain the flavored walnut products.

In a third aspect of the invention, there is provided a flavoured walnut prepared according to the method of any embodiment of the first aspect of the invention or prepared according to the method of the second aspect of the invention. The flavored walnut provided by the invention has unique flavor, crisp mouthfeel and no bitter feeling, can supplement nutrition for human bodies while meeting taste buds, and can be used as instant walnut food or be matched with other edible foods for eating.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 shows a schematic flow diagram for preparing a flavored walnut according to one embodiment of the present invention.

Fig. 2 shows a comparison of a flavored walnut provided according to an embodiment of the present invention with a traditionally flavored walnut, wherein (a) in fig. 2 is a traditionally flavored walnut and (b) is a flavored walnut prepared according to embodiment 1 of the present invention.

Detailed Description

Reference will now be made in detail to the embodiments of the present invention, which are illustrated by way of example and not by way of limitation.

Referring to fig. 1, the present invention provides a method for preparing flavored walnuts, comprising the steps of: (1) peeling the walnut kernels to obtain peeled walnut kernels; (2) providing a batching solution, wherein the batching solution is prepared by wrapping batching with absorbent gauze and boiling, the batching comprises edible salt, white granulated sugar and aniseed, and the batching further comprises pepper and/or dried pepper; (3) mixing the peeled walnut kernels with the ingredient solution, and boiling and pickling; (4) fishing out the cooked and pickled walnut kernels, draining, and wrapping with a film liquid containing maltodextrin and mannan to obtain film-wrapped walnut kernels; (4) and drying the walnut kernels coated with the film, and cooling to obtain the flavored walnut. The method removes the inner seed coat of the walnut, adds ingredients to boil the walnut to make the walnut have flavor, wraps maltodextrin and mannan on the surface to form a film shape to keep the particles complete, removes the water in the walnut by drying, and gives off grease fragrance at a proper temperature, thereby obtaining a novel walnut leisure food with unique taste while keeping the nutritive value.

When the walnut kernel is selected for peeling treatment, the high-quality walnut kernel with complete particles, no peculiar smell and no mildew can be selected. Then, in the process of peeling, the walnut seed coat can be peeled in a walnut seed coat removing machine, so that the bitterness of the walnut seed coat is eliminated. In at least some embodiments of the present invention, the walnut seed coat removing machine can be used for separating the walnut seed coat from the walnut kernel by injecting high-pressure water of 1.8MPa into a high-pressure water pipe, and for cleaning the walnut kernel by injecting low-pressure water of 0.3MPa into a low-pressure water pipe, so that the walnut seed coat is completely removed.

In at least some embodiments of the invention, ingredients including edible salt, white granulated sugar, anise and pepper can be added into water and boiled for 20-30 minutes, so that soluble components in the ingredients are fully dissolved in the water, the mass fraction of the edible salt is 2-4%, the mass fraction of the white granulated sugar is 2-5%, the mass fraction of the anise is 0.2-0.5%, and the mass fraction of the pepper is 0.2-0.5%, so as to provide an ingredient solution, and the prepared ingredient solution can be used as a spiced salt seasoning. In at least some embodiments of the invention, ingredients including edible salt, white granulated sugar, anise and dry pepper can be added into water and boiled for 20-30 minutes, so that soluble components in the ingredients are fully dissolved in the water, the mass fraction of the edible salt is 2-4%, the mass fraction of the white granulated sugar is 2-5%, the mass fraction of the anise is 0.2-0.5%, and the mass fraction of the dry pepper is 0.2-0.5%, so as to provide an ingredient solution, and the prepared ingredient solution can be used as a spicy seasoning liquid. During the preparation process, the aniseed, the pepper and/or the dry pepper can be wrapped and boiled by absorbent gauze, so that the spicery is prevented from scattering and is prevented from being difficultly fished out.

In at least some embodiments of the present invention, water 500 parts, edible salt 10 parts, white granulated sugar 15 parts, anise 2 parts, and zanthoxylum 2 parts by weight can be used for pickling 100 parts of peeled walnut kernels.

In other embodiments of the present invention, water 500 parts, edible salt 10 parts, white granulated sugar 15 parts, anise 2 parts, and dried pepper 2.5 parts may be used to pickle 100 parts of peeled walnut kernels.

Mixing the peeled walnut kernels with the ingredient solution, and boiling and pickling for 20-30 minutes to ensure that the taste of the ingredients can fully permeate into the walnut kernels. Taking out the cooked and pickled walnut kernels, and draining water. When the moisture is drained, the surface moisture may be drained under natural conditions. By draining the surface moisture, the influence of the surface moisture of the walnut kernels on the concentration of the film liquid during the next film wrapping can be avoided.

When the walnut kernel film-coating liquid is drained, the film-coating liquid can be prepared by using hot water, for example, maltodextrin and mannan are dissolved by using hot water at 60-95 ℃, and the film-coating liquid with proper viscosity can be quickly prepared. In at least some embodiments of the present invention, maltodextrin, mannan, and water may be mixed in a mass to volume ratio of 2 g: 1 g: 10mL-2 g: 1 g: mixing and dissolving 20mL of the walnut kernels into the film liquid, adding the walnut kernels with drained water into the film liquid, stirring the walnut kernels for 3 to 5 minutes to enable the walnut kernels to be uniformly covered with the film liquid, taking the walnut kernels out, and draining the walnut kernels for 10 to 30 minutes under natural conditions to enable the walnut kernels to be solidified into a film. Wherein, in some preferred embodiments, the mass ratio of the maltodextrin to the mannan to the hot water is 2 g: 1 g: 15mL, the obtained film liquid has uniform texture and is slightly viscous, and a uniform film can be formed on the surface of the walnut kernel.

The filmed walnut kernels can be placed in a forced air drying oven at 80-100 ℃ to be dried for 8-10 hours, so that the interior of the walnut kernels is completely crisp and has no burnt flavor, and the walnut kernels are taken out and placed at room temperature until the interior and exterior temperatures of the walnut kernels are consistent to obtain the flavored walnut food. In the treatment process, the forced air drying oven can be preheated to 80 ℃ before the walnut kernels are dried, so that the drying time can be better controlled. In some preferred embodiments, the temperature of the baking is 80 ℃ and the baking time is 8 hours. The condition can ensure that the walnuts are heated uniformly, the internal and external moisture content tends to be consistent, and the full-bodied oil fragrance and the flavor of ingredients are emitted. In the baking process, in order to avoid uneven heating of the walnut kernels, the walnut kernels can be turned once in the middle.

The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.

Example 1

Example 1 provides a method of preparing a flavored walnut, comprising the steps of:

(1) preparing peeled walnut kernels: manually husking, selecting to obtain 100g of complete and high-quality walnut kernels, separating the walnut seed coats from the walnut kernels by using high-pressure water of 1.8MPa in a walnut seed coat removing machine, cleaning the walnut kernels by using low-pressure water of 0.3MPa, and removing the seed coats.

(2) Preparing a batching solution: weighing 10g of edible salt, 15g of white granulated sugar, 2g of star anise and 2g of pepper, wrapping the star anise and the pepper with absorbent gauze, adding 500g of distilled water into a pot, boiling, adding all ingredients into water, and boiling for 30 minutes.

(3) Then adding the peeled walnut kernels into the ingredient solution, covering a pot cover, boiling for 30 minutes, fishing out by using a strainer, uniformly placing on absorbent gauze, and draining off surface water under natural conditions.

(4) Weighing 2g of maltodextrin and 1g of mannan, adding 15mL of hot water, stirring until the powder is completely dissolved to obtain a membrane liquid, adding the walnut kernel, slightly stirring for 5 minutes to fully wrap the surface of the walnut kernel with the liquid, taking out the walnut kernel, and placing the walnut kernel in a tray with holes for 15 minutes to form a layer of uniform and consistent membrane on the surface of the walnut kernel; wherein the temperature of the hot water is approximately 80 degrees celsius.

(5) Adjusting the temperature of the blast drying oven to 80 ℃ for preheating, uniformly spreading the filmed walnut kernels in the blast drying oven after the temperature is constant, copying the walnut kernels after 4 hours, taking out the walnut kernels after 8 hours, uniformly spreading the walnut kernels on absorbent gauze, standing at room temperature, and obtaining the flavored walnut after the rest heat is dissipated and the internal and external temperatures are consistent.

Wherein the prepared flavored walnut is shown as (b) in figure 2. As can be seen from figure 2 (b), the surface of the flavored walnut is smooth after being coated with the film, no loose slag is found, and the complete shape is maintained.

Example 2

Embodiment 2 provides a method for preparing a flavored walnut, which is different from embodiment 1 in that during preparation of an ingredient solution, pepper is replaced by dry hot peppers, namely 10g of edible salt, 15g of white granulated sugar, 2g of anise and 2.5g of dry hot peppers are weighed and wrapped by absorbent gauze to serve as ingredients of the spicy flavored walnut, and the spicy flavored walnut is prepared.

The flavor walnut prepared by the embodiment has the appearance similar to that of the flavor walnut prepared by the embodiment 1, the surface is smooth, loose slag is avoided, and the complete shape is kept. The flavored walnut product prepared by the embodiment has unique and rich spicy flavor and crisp mouthfeel, and is more suitable for the requirements of consumers, so that better economic benefits are obtained.

Comparative example 1

Comparative example 1 provides a method for roasting walnuts by a conventional method, comprising the steps of:

(1) preparing peeled walnut kernels: manually husking, selecting to obtain 100g of complete and high-quality walnut kernels, separating the walnut seed coats from the walnut kernels by using high-pressure water of 1.8MPa in a walnut seed coat removing machine, cleaning the walnut kernels by using low-pressure water of 0.3MPa, and removing the seed coats.

(2) Preparing a batching solution: adding a certain proportion of seasonings and boiling for 30 minutes.

(3) Adding peeled semen Juglandis into the mixture solution, and decocting for 30 min to make the flavor of the mixture fully soaked in semen Juglandis.

(4) And drying the walnuts for 8 hours in an air drying oven at the temperature of 80 ℃ to obtain the walnuts with the traditional flavor.

The prepared traditional flavor walnut is shown in (a) in figure 2. As shown in FIG. 2(a), the surface of the walnut kernel has loose slag, which has poor integrity and affects the packaging effect and the eating feeling.

Taking the flavored walnut prepared in the example 1 and the traditional flavored walnut prepared in the comparative example 1 as examples, the following characteristics are carried out:

randomly selecting 10 evaluators, and performing sensory evaluation on the flavored walnuts prepared in the example 1 and the traditional flavored walnuts prepared in the comparative example 1 respectively. These flavored walnuts were then again evaluated after 30 days at room temperature (25 ℃) without packaging. The scoring standard is as follows: the flavor preference degree of the product is graded by adopting a percent system, and the product is very preferred when the flavor preference degree is 85-100; 70-84 are divided into more favorite categories; 60-69 are divided into general; 45-60 are disliked; 45 points or less is very undesirable. The scoring results are shown in table 1 below:

TABLE 1 sensory evaluation table for flavor walnut and traditional flavor walnut

As can be seen from table 1, the preference of all sensory evaluators for the flavored walnuts prepared in example 1 was higher than that of the traditional flavored walnuts, and most sensory evaluators considered that the flavor of the flavored walnuts after being wrapped with the film was reduced to a lower extent after being left at room temperature for 30 days.

Comparative example 2

Comparative example 2 provides a process for preparing flavored walnuts similar to that of example 1, except that: adding 2g of gelatin and 1g of tert-butylhydroquinone into 15mL of hot water, stirring, and preparing membrane liquid for membrane wrapping.

The experimental result shows that: the prepared flavor walnut has the advantages that the shape of the surface film of the prepared flavor walnut is not uniform, the texture is slightly sticky, the packaging effect and the eating feeling are influenced, and the main reason is probably caused by the poor thermal stability of gelatin.

Comparative example 3

Comparative example 3 provides a process for preparing flavored walnuts similar to that of example 1, except that:

adding 2g of maltodextrin and 2g of mannan into 15mL of hot water, stirring to obtain membrane liquid, and coating the membrane.

The experimental result shows that: due to the fact that the addition amount of mannan is increased, the thickness of the surface film of the prepared flavored walnut is increased and becomes hard, and the taste of the product is affected.

Comparative example 4

Comparative example 4 provides a process for preparing flavored walnuts similar to that of example 1, except that:

adding 2g of maltodextrin and 0.5g of mannan into 15mL of hot water, stirring to obtain membrane liquid, and wrapping the membrane.

The experimental result shows that: the prepared flavored walnuts have slight crushed slag on the surfaces. The fact that the addition amount of the mannan is reduced leads the membrane liquid to be incapable of forming a complete protective membrane to wrap the surface of the walnut kernel after being baked, and the improvement effect on the surface looseness degree of the walnut kernel is reduced.

In conclusion, the flavored walnut prepared by the method provided by the invention has better surface morphology integrity degree of walnut kernels, and is beneficial to storage, transportation and packaging.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims (10)

1. A method for preparing flavored walnuts is characterized by comprising the following steps:

(1) providing walnut kernels, and removing seed coats of the walnut kernels to obtain peeled walnut kernels;

(2) providing an ingredient solution, mixing the peeled walnut kernels with the ingredient solution, and boiling and pickling;

(3) fishing out the cooked and pickled walnut kernels in the step (2), draining, and wrapping with membrane liquid containing maltodextrin and mannan to obtain the filmed walnut kernels;

(4) and drying the walnut kernels coated with the film, and cooling to obtain the flavored walnut.

2. The method according to claim 1, wherein the seed coat of the walnut kernel is removed by high pressure water of 1.5MPa or more in step (1), and then washed by low pressure water of 0.8MPa or less to obtain peeled walnut kernel;

optionally, the seed coat of the walnut kernel is removed with high pressure water of 1.8MPa, and then washed with low pressure water of 0.3MPa to obtain the peeled walnut kernel.

3. The method according to claim 1, wherein the ingredient solution in the step (2) is obtained by boiling ingredients for 20-30 minutes, preferably 30 minutes, wherein the ingredients comprise edible salt, white granulated sugar and aniseed, and the ingredients further comprise pepper and/or dried chili.

4. The method of claim 1, wherein the ingredient solution in step (2) comprises:

2-4% of edible salt by mass, preferably 2%;

white granulated sugar with the mass fraction of 2-5%, preferably 3%;

0.2 to 0.5 percent of anise, preferably 0.4 percent;

and

0.2-0.5% of pepper, preferably 0.4%; or dried pepper with the mass fraction of 0.2-0.5%, preferably 0.5%.

5. The method as claimed in claim 1, wherein the boiling and pickling is performed in step (2) in a mass ratio of the peeled walnut kernels to the ingredient solution of 1: 3-1: 5, preferably 1: and 5, the cooking and pickling time is 20-30 minutes, and preferably 30 minutes.

6. The method according to claim 1, wherein the mass to volume ratio of maltodextrin, mannan and water in the membrane solution in step (3) is 2 g: 1 g: 10mL-2 g: 1 g: 20mL, preferably 2 g: 1 g: 15 mL;

optionally, the temperature of the water is 60-95 ℃.

7. The method of claim 1, wherein step (3) further comprises:

(3-1) fishing out the cooked and pickled walnut kernels, spreading the walnut kernels on absorbent gauze, and draining the surface water under natural conditions;

(3-2) adding the walnut kernels with the water drained to membrane liquid containing maltodextrin and mannan, and stirring for 3-5 minutes, preferably 5 minutes;

(3-3) allowing the product obtained in step (3-2) to stand at room temperature for 10-30 minutes, preferably 15 minutes, so as to solidify the walnut kernel surface film liquid and form a film, so as to obtain the filmed walnut kernels.

8. The method according to claim 1, wherein the temperature of the drying in the step (4) is 80-100 ℃, preferably 80 ℃; the baking time is 8-10 hours, preferably 8 hours.

9. A method for preparing flavored walnuts, comprising:

1) providing peeled walnut kernels, wherein the peeled walnut kernels are obtained by peeling off seed coats from walnut kernels;

2) providing a material mixing solution, wherein the material mixing solution is obtained by boiling materials for 20-30 minutes;

the ingredients comprise edible salt, white granulated sugar, aniseed and pepper;

or edible salt, white granulated sugar, anise and dry hot pepper;

3) mixing the peeled walnut kernels with the ingredient solution, and boiling and pickling for 20-30 minutes;

4) fishing out the walnut kernels pickled in the step 3), draining, and wrapping with a film liquid containing maltodextrin and mannan to obtain the filmed walnut kernels, wherein the mass-volume ratio of the maltodextrin to the mannan to water in the film liquid is 2 g: 1 g: 10mL-2 g: 1 g: 20 mL;

5) and drying the walnut kernels coated with the film, and cooling at room temperature to obtain the flavored walnut products.

10. A flavored walnut, characterized in that it is prepared according to the method of any one of claims 1 to 8 or according to the method of claim 9.