| 摘要 |
PURPOSE: A method for manufacturing a roasted walnut by putting walnut with hull in loess oven and heating is provided to eliminate fishy or the astringent taste by roasting evenly inner of walnut through far infrared rays from loess and ensure roasted walnut with crispy and nutty taste. CONSTITUTION: A raw walnut is thrown in loess oven and roasted at 250~300°C for 2 minutes and 30 second. A first roasted walnut accustomed is roasted again in the loess oven at 250~300°C for 2 minutes and 30 second. A second roasted walnut is turned inside out and is roasted once again in the loess oven at 250~300°C for 2 minutes and 30 second.
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