How to obtain complete kernels of Northeast walnuts

The key to obtaining complete kernels of Northeast walnuts lies in controlling the impact force and angle, which can be achieved through methods such as boiling water softening, tool assistance, and refrigeration separation. There are mainly five methods: soaking in warm water, softening in a steamer, cracking with pliers, freezing separation, and baking in an oven.

1. Warm water soaking method

Soak walnuts in water at around 50 degrees Celsius for half an hour, and the shell fibers will absorb water and expand, enhancing their toughness. Vertically clamp the protruding edge of the walnut with a walnut clip, and apply slow and even force to reduce the fragmentation of the kernel. This method is suitable for fresh walnuts with thick shells, as soaking for too long may cause the kernels to absorb water and become soft.

2. Steaming Pot Softening Method

Steam the walnuts flat in a steamer for 5 minutes, allowing the steam to penetrate and soften the lignin. Immediately wrap and lightly tap with a towel after removal, as the gap between the expanded inner shell and the nut is easier to separate due to heat. It should be noted that steaming for more than 8 minutes will lead to adhesion of the facial mask coat on the nut surface, affecting the integrity.

Third, the method of breaking the shell with pliers

uses specialized walnut pliers with a curved front end to clamp along the natural suture line of the walnut. First, gently press out the crack, then rotate the pliers to enlarge the opening, and finally use pointed tweezers to pick out the nut. Maintain the stability of the walnut during operation to avoid lateral stress that may cause the kernels to break.

Fourth, Freeze Separation Method

After sealing, walnut kernels are frozen for 2 hours, and low temperature increases the difference in shell shrinkage rate. After removal, quickly tap the suture thread, and the brittle shell appears as regular cracks. This method is particularly suitable for aged walnuts, but the kernels need to be warmed before consumption to avoid affecting the taste.

Fifth, Oven Baking Method

Preheat at 150 degrees Celsius and bake for 8 minutes until grease seeps out to form a lubricating layer. When cooled to 60 degrees, break along the texture and over roasting can cause the nuts to char. It is recommended to choose specialized varieties for baking with shells, as ordinary walnuts are prone to producing bitter substances at high temperatures.

During the process of picking kernels, it is necessary to maintain the stability of the operating table and cushion the impact force with a soft cloth. Fresh walnuts are recommended to be dried in the shade for 3 days to allow the moisture in the shell to evaporate moderately. Aged walnuts can be sun dried for 1 hour in advance to restore their toughness. The extracted nuts should be sealed and stored away from light to prevent oxidation and the production of a rancid taste. If long-term storage is required, it can be vacuum packaged and frozen, and reheating before consumption can maximize the crispy taste. After using the shell breaking tool, the residue should be cleaned in a timely manner to prevent oil oxidation from affecting the effectiveness of the next use.