Method for producing Chinese chestnut crisp-baked cake
A production process, the technology of crispy crispy cake, applied in the field of chestnut crispy crispy cake production technology, can solve the problem that chestnut flavor and nutrition cannot be well preserved, and achieve the effect of retaining nutritional value, convenient production and processing, and short processing cycle
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[0026] 1. Use fresh and mature chestnuts to wash, shell, peel, and process into chestnut kernels;
[0027] 2. After washing the chestnut kernels, steam them in a cooking pot until they are seven ripe;
[0028] 3. Put the cooked chestnut kernels into the cold storage quickly, so that the core temperature of the chestnut kernels can quickly drop to 0°C;
[0029] 4. Take the quick-frozen chestnut kernels and put them into the chopping machine and chop slowly to form granules. After sieving, separate the oversized and undersized chestnut particles (including a certain amount of chestnut powder close to the debris); keep the chestnut kernels The particle size is 5--6mm;
[0030] 5. Add an appropriate amount of japonica rice flour and ice water to the chestnut granule raw material with uniform particle size and stir evenly. The weight ratio is: chestnut kernel: japonica rice flour: ice water=100:5:3;
[0031] 6. Put the above chestnut stuffing into the molding machine to form, and...
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