How to remove the inner lining of walnuts

Walnut endothelium can be removed by soaking in hot water, steaming and softening, or peeling off after refrigeration. Walnut endothelium contains substances such as tannic acid, which may affect the taste when consumed directly, but retains some nutrients. Soak walnuts in boiling water for a few minutes, and the inner lining will expand and separate from the kernels due to heat. At this time, it can be easily scraped off with a toothpick or knife. The temperature of hot water should not be too high to avoid damaging the unsaturated fatty acids in walnuts. Steaming walnuts with skin for three to five minutes can also achieve a similar effect, and high-temperature steam can quickly soften the fibrous tissue. This method is suitable for situations that require batch processing and can preserve the complete shape of walnuts to the maximum extent possible. After freezing, the endothelium is more easily peeled off due to low-temperature contraction. Seal the walnut and refrigerate for two hours, then take it out and tap lightly to break and peel off the endothelium. This method causes minimal damage to walnut kernels, but it is important to note that prolonged refrigeration may result in moisture loss from the kernels. If pursuing higher efficiency, walnut kernels can be microwave heated for 20 seconds, using the principle of thermal expansion and contraction to naturally curl and peel off the inner lining.

Although walnut endothelium has a slightly astringent taste, it contains antioxidant components and dietary fiber, which do not need to be deliberately removed for gastrointestinal health. It is recommended to choose unbleached natural color walnuts for daily consumption to avoid chemical peeling residues. Peeled walnut kernels can be sealed and refrigerated for two weeks for better flavor when baked or consumed directly. Individuals with special physical conditions who experience oral mucosal irritation after consuming walnuts can switch to low-temperature baking to reduce tannin activity.