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Method for processing Chinese chestnut

A processing technology, chestnut technology, applied in the confectionery industry, confectionery, food science, etc., can solve the problems of uneven chestnut kernel particles, long consumption time, long production cycle, etc., to maintain bright color, prolong shelf life, beautiful shape effect

Inactive Publication Date: 2012-06-13
湖北华丽食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

This technology solves the problem of chestnut browning to a certain extent, but due to the inconsistent color of chestnut kernels after cooking, it cannot have a bright natural color, and it takes a long time in the processing process, and the production cycle is long. Disadvantages such as uneven kernel particles, unattractive shape, and insufficient taste

Method used

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Embodiment Construction

[0014] The specific embodiment of the invention is described further below:

[0015] A kind of chestnut processing technique provided by the invention comprises the following steps:

[0016] (1) Raw material selection and treatment: select high-quality, insect-free fresh chestnuts larger than 10g, shell the chestnuts, cut them into eight sides with a knife, and soak them in salt water for 30 minutes.

[0017] (2) Pre-cooking and rinsing: Put the soaked chestnuts into clean water and rinse for 20 minutes, and then put them into the pre-cooking liquid with 0.2% edetate disodium and 0.25% citric acid after rinsing with clean water. The amount of pre-cooking liquid is twice that of the chestnut kernels, and then the chestnuts are pre-cooked at a temperature of 52-58°C for 40 minutes, then at a temperature of 80-84°C for 70 minutes, and then at a temperature of 90-58°C. Pre-boil for 90 minutes at a temperature of 94°C; then rinse the pre-boiled chestnuts in hot water at 50°C for 2...

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Abstract

The invention relates to a method for processing Chinese chestnut, the method comprises the following steps: selecting fresh Chinese chestnut with high-quality, no rot and weight greater than 10g, immersing by brine, placing the immersed Chinese chestnut in clear water for washing for 20 minutes, placing precooking fluid containing 0.2% disodium ethylenediamintetraacetate and 0.25% citric acid, precooking and washing under five conditions of different temperatures and different times, adding a sugar solution with sugar content of 55% and filling into a pot, finally heating, exhausting and sealing the pot, high temperature disinfecting and treating. The method of the invention has the advantages of easy operation, short production period, can keep uniform particle, beautiful shape and fragrant mouthfeel of the prepared Chinese chestnut, and can achieve the better effect of color protection.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a chestnut processing technology. Background technique [0002] Long-term consumption of chestnut can achieve health benefits such as nourishing the stomach, strengthening the spleen, nourishing the kidney, and beautifying the face. It has the laudatory titles of oriental "pearls" and "purple jade". [0003] Chestnuts are also called chestnuts. Chestnuts are rich in nutrients, and their vitamin C content is higher than that of tomatoes, and more than ten times that of apples. The minerals in chestnuts are also very comprehensive, including potassium, zinc, iron, etc. Although the content is not as high as hazelnuts, it is still much higher than ordinary fruits such as apples, especially the potassium content is more than three times higher than apples. [0004] Existing chestnut processing technology adopts putting into boiling water and steaming. This technology solves the probl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 彭丽
Owner 湖北华丽食品股份有限公司
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