Walnut Kernel Process Flow: Traditional Chinese Recipe & Ratios
In short: Traditional Chinese Walnut kernel process flow. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2814 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Walnut kernelsProcess flow Raw material selection → Stacking → Rinse → Bleaching → Drying → Grading → Kernel extraction → Grading → PackagingPreparation method 1. Raw material selection: Use ripe fruits with hard peel and color changing from light brown to dark brown as raw materials.2. Stacking: After 2 to 3 days of stacking unpeeled fruits, the peels can be peeled off.3． Rinse: After taking off the green peel, the walnuts should be rinsed with water in time.4. Bleaching: The formula of bleaching liquid is: first dissolve 1 kilogram of bleaching powder with about 7 kilograms of hot water, then filter it with gauze, and then pour 60 to 80 kilograms of clean water to make a bleaching liquid. Pour the walnuts into the bleaching solution and stir continuously. When the shell surface changes from green-red to yellow-white, remove it and rinse with clean water. …
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