Select fresh, full, no pests, walnuts of the same size and shell thickness as processing materials, or rinse with 10% saline to remove the fruits and pests, then air dry for use.
Soak in and remove the selected walnuts with water or light salt water to wash them. Change the water once a day, remove them after 3 days, and air dry.
The preparation method of the seasoning liquid soaking seasoning liquid is: 1% of aniseed material, 0.3% of soybean meal, 0.3% of cinnamon, 0.2% of clove, 0.3% of licorice, 0.2% of cumin, 0.1% of pepper, 4% of salt, and 93% of water. The above various seasonings are weighed and mixed uniformly, and boiled for about 1 hour with water (note that the lost water is added), and the aqueous solution is a seasoning liquid. Soak the dried walnuts directly in the seasoning liquid to prevent floating. Stir for 2 to 3 times a day to make the taste even. After 5 days, remove and drain the water.
Bake the walnuts soaked in the oven in the oven or baking room, the temperature is controlled at 75 ~ 80 degrees, to prevent the temperature from being too high to produce burnt phenomenon. During the baking process, turn it 2 or 3 times to make it evenly heated, and bake until the walnut kernel is crispy and has a strong aroma.
After the finished package is cooled, it is graded according to the size, and then packaged in different weights of 250g, 500g, etc., sealed in plastic food bags, and stored in low temperature ventilation.
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