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Processing method for sweet-water castanea mollissimas

A processing method and technology of chestnut, applied in the fields of application, food preparation, food science, etc., can solve the problems of wasting water and reducing processing efficiency, and achieve the effect of reducing water consumption, improving processing efficiency and soft tissue

Inactive Publication Date: 2014-10-01
黄山桃源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the commonly used chestnut storage method is to make it into canned chestnuts in syrup. The applicant of the present application has previously applied for an invention patent (publication number is CN102228123A) named "processing method of chestnuts in syrup", which discloses The processing steps are: shelling and peeling chestnuts→cleaning after boiling→cleaning after adding additives and boiling→sugar boiling→canning, exhausting, and sterilization. The problem with this method is that the prepared sugar water Chestnuts can meet the food safety requirements, and a large amount of water needs to be used to wash them, which not only wastes water sources, but also reduces processing efficiency

Method used

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  • Processing method for sweet-water castanea mollissimas
  • Processing method for sweet-water castanea mollissimas
  • Processing method for sweet-water castanea mollissimas

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the processing of chestnut in syrup

[0017] a), remove the shell and astringent skin of the chestnut, then peel off the yellow skin on the surface of the chestnut until its surface is smooth;

[0018] b), add low sodium sulfite and edetate disodium to the chestnut meat and boil it and wash it, the addition amount of low sodium sulfite and edetate disodium in the chestnut meat is 0.4g / kg and 0.25g / kg respectively In this step, the chestnut meat is boiled in three stages. The first stage is boiled at 62°C for 60 minutes, the second stage is boiled at 70°C for 60 minutes, and the third stage is boiled at 90°C for 2 hours. Rinse the boiled chestnut meat with running water for 10 minutes.

[0019] c), boil the chestnut meat obtained in step b with water for 30 minutes at 80° C., and then rinse with running water for 15 minutes;

[0020] d) Drain the rinsed chestnut meat, put it into the sugar solution for candiing, cool the candied chestnut meat for 12 hours...

Embodiment 2

[0022] Embodiment 2: the processing of chestnut in syrup

[0023] a), remove the shell and astringent skin of the chestnut, then peel off the yellow skin on the surface of the chestnut until its surface is smooth;

[0024] b), add low sodium sulfite and edetate disodium to the chestnut meat and wash it after boiling, the addition amount of low sodium sulfite and edetate disodium in the chestnut meat is 0.3g / kg and 0.2g / kg respectively In this step, the chestnut meat is boiled in three stages. The first stage is boiled at 65°C for 30 minutes, the second stage is boiled at 73°C for 30 minutes, and the third stage is boiled at 94°C for 1 hour. Rinse the boiled chestnut meat with running water for 8 minutes.

[0025] c), boil the chestnut meat obtained in step b with water for 25 minutes at 85° C., and then rinse with running water for 12 minutes;

[0026] d) Drain the rinsed chestnut meat, place it in sugar solution for candiing, cool the candied chestnut meat for 12 hours unti...

Embodiment 3

[0028] Embodiment 3: the processing of chestnut in syrup

[0029] a), remove the shell and the astringent skin of the chestnut, then peel off the yellow skin on the surface of the chestnut until its surface is smooth;

[0030] b), add low sodium sulfite and disodium edetate to the chestnut meat, boil it and wash it, the addition amount of low sodium sulfite and disodium edetate in the chestnut meat is 0.2g / kg and 0.15g / kg respectively In this step, chestnut meat is boiled in three stages. The first stage is boiled at 63°C for 45 minutes, the second stage is boiled at 71°C for 40 minutes, and the third stage is boiled at 92°C for 1.5 hours. , Rinse the boiled chestnut meat with running water for 5 minutes.

[0031] c), boil the chestnut meat obtained in step b with water for 20 minutes at 80° C., and then rinse with running water for 10 minutes;

[0032]d) Drain the rinsed chestnut meat, place it in sugar solution for candiing, cool the candied chestnut meat for 10 hours unti...

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Abstract

The invention belongs to the field of food processing, and particularly discloses a processing method for sweet-water castanea mollissimas. The processing method comprises the following steps: a. removing the shells and the unsmooth peels of the castanea mollissimas, then, peeling the yellow peels on the surface of the castanea mollissima flesh until the surfaces of the castanea mollissimas are smooth; b. adding sodium hydrosulphite and ethylenediamine tetraacetic acid disodium to the castanea mollissimas, and washing the castanea mollissimas after boiling the castanea mollissimas in water for three to five hours; the additive mount of the sodium hydrosulphite ranges from 0.2 g / kg to 0.4 g / kg and the additive mount of the ethylenediamine tetraacetic acid disodium ranges from 0.1 g / kg to 0.25 g / kg; c. boiling the castanea mollissimas in clear water, and washing the castanea mollissimas; d. draining the washed castanea mollissimas, placing the castanea mollissimas into candy liquid to carry out a candy-boiling process, and cooling the candy-boiled castanea mollissima flesh until the castanea mollissimas are golden yellow; e. adding the candy liquid into the golden yellow castanea mollissimas, processing the castanea mollissimas in a tinning, vacuumizing and germicidal manner, and packaging the castanea mollissimas after the castanea mollissimas are cooled. According to the processing method, the castanea mollissimas which are boiled and washed through additives are boiled in the clear water and washed with the clear water again. Therefore, the softening property of the sweet-water castanea mollissimas is high and the taste of the sweet-water castanea mollissimas is good, and the residual micro-additives in the castanea mollissimas can be removed maximally to meet food safety requirements.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method of chestnuts in syrup. Background technique [0002] Chestnut is a kind of food that people love very much. It has a good taste and high nutritional value, but chestnuts are only produced in specific seasons. Therefore, if you want to eat nutritious and delicious chestnuts all year round, you need to process chestnuts for storage. In the prior art, the commonly used chestnut storage method is to make it into canned chestnuts in syrup. The applicant of the present application has previously applied for an invention patent (publication number is CN102228123A) named "processing method of chestnuts in syrup", which discloses The processing steps are: shelling and peeling chestnuts→cleaning after boiling→cleaning after adding additives and boiling→sugar boiling→canning, exhausting, and sterilization. The problem with this method is that the prepared sugar water Che...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/20A23V2002/00
Inventor 胡昶辉汤希亮
Owner 黄山桃源食品有限公司
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