First, the common pecan
1. In addition to the skin: wooden huller huller or hickory shelling machine to remove the peel.
2. water selection: the walnuts will be removed from the skin into the basket into the water rafting, remove the empty shells floating in the water and impurities.
3. Water steaming: the drupe is put into the barrel pot with water to steam for 4-6 hours, the drupe turns from white to brownish-yellow.
4. Drying: after the walnuts are steamed, put them in the sun or dry them with charcoal.
Second, multi-flavored pecans
1. Ingredients: 3 grams of saccharin, 200-300 grams of milk powder, 10 kilograms of water, 200 grams of salt, 10-14 grams of cloves, 30 grams of cinnamon, 40 grams of licorice, 40 grams of star anise, 6-10 grams of fruits of the grass, 6-10 grams of crabapple.
2. production: ① spices, water, salt poured into an iron pot to heat, boil and add ordinary pecans to cook for about 1 hour, pick up the walnuts and the spice water placed separately; ② powdered milk, saccharin poured into the pot of spice water and stir well, then pick up the walnuts poured into the soaking and turning, and then use a basket to drain the spice water. ③ with a four-mesh sieve screen washed to remove the mud of coarse sand and multi-flavored walnuts together in the pot heating and mixing frying, constantly turning, so that the heat is uniform, until the hickory is dry, can also be used to dry the charcoal baking.
Third, salt and pepper pecans
1. Raw materials: 5 kg of raw pecans, 1 kg of fine salt, 0.25 kg of coarse salt, pepper 0.25 kg.
2. Production: the fine salt and raw walnuts poured into the iron pot together, with a high fire frying, the use of hickory shell suture line heat cracking characteristics of fine salt infiltration cracks. Stir-fried that is immersed in brine mixed with pepper, so that the kernel to absorb its flavor, and then fished out, drained off the water, and then stir-fried until dry that is. Re-fry, first fry with high fire, when frying to the surface of the pecan water all volatile, and then continue to fry with the fire until the kernel is ivory color can be out of the pot, frying should be constantly turning, so as not to be cooked unevenly.
The surface of the fried pecans with white salt cream, 100 kilograms of light pecans fried not less than 95 kilograms. Kernel full, easy to take off the kernel, crispy when eating, slightly salty.