Zanhuang Walnut [Hebei Zanhuang Specialty]

What is the Zanhuang walnut? Authentic Hebei Zanhuang specialty: Zanhuang walnuts

Content summary:Do you want to know what Zanhuang walnuts are? This article is a detailed introduction to the Hebei Zanhuang specialty - Zanhuang walnuts. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zanhuang walnuts. The full text takes about 4 minutes to read, mainly including the basic introduction of Zanhuang walnuts and their nutritional value? What are the product characteristics of Zanhuang walnuts? How did the history of Zanhuang walnuts come about? The production method of Zanhuang walnuts, etc

Basic introduction of Zanhuang walnuts

Zanhuang thin skinned walnuts grow in mountainous areas with an average altitude of over 500 meters, in superior growth environments and without any pollution

Accompanied by Shenzhou-8 spacecraft, participated in the national space breeding project, and Zanhuang walnut was selected as the only high-quality walnut variety in the national space breeding project (walnut variety)

Large, thin skin, high kernel yield, with beautiful and elegant brown patterns on the surface

How did the history of Zanhuang walnuts come about

Method of making Zanhuang walnuts

Harvesting, processing, and storage

1. Harvesting period: The green skin of the green fruit changes from green to yellow, some of the top of the skin cracks, and the inner folds turn black before being harvested in batches

2. Processing:

(1) Removal of green fruit skin: Use heap fermentation peeling method or mechanical peeling method to remove the green fruit skin, and do not use chemical peeling method. The heap thickness of the heap fermentation and peeling method is ≤ 50cm, the time is ≤ 72 hours, the temperature is controlled between 20 ℃ and 25 ℃, and it is cooled halfway

(2) Rinse treatment: Rinse with clean water and do not use chemical bleaching agents

(3) Drying treatment: Natural sun drying or drying until the moisture content of the seeds is ≤ 7%

3. Storage: Storage period at room temperature ≤ 240 days; Storage period at low temperature ≤ 360 days