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Instant Chinese chestnut processing method

A processing method and chestnut technology, applied in food preparation, food science, application, etc., can solve the problems of loss of nutrition, dark chestnut color, easy to deteriorate, etc., and achieve the effect of reducing outflow and inhibiting breeding and reproduction

Inactive Publication Date: 2015-05-27
RONGAN ZHONGDELI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of my country's planting industry, the area of ​​artificially planted chestnut trees is constantly expanding, and the output of chestnuts is also increasing. However, chestnuts are only harvested in September and October every year. It is difficult to produce a large amount of fresh chestnuts in a short period of time. Digested by the market, if it is not processed in time, it will easily deteriorate and cause economic losses. The existing instant chestnut processing method is to dry the chestnut, dry and dry the chestnut. The chestnut produced by these methods is dull in color and hard in taste. And dry, without the original natural fragrance of chestnut, and also lost part of the nutrition in the process of making

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0018] This instant chestnut processing method comprises the following steps:

[0019] a. Material selection: Choose chestnuts that are fresh and plump, free from insect eyes, mildew, and uniform in particle size;

[0020] B, shelling: adopt chestnut shelling machine to take off the shell of described chestnut;

[0021] c, storage: the chestnut that step b makes is put into freezing warehouse, and the temperature in described freezing warehouse is subzero 36 degrees centigrade, and humidity is 70%, and keeps 40 minutes, then described chestnut is put into storage in cold storage, so The temperature in the refrigerator is minus 18 degrees Celsius, and the humidity is 78%;

[0022] d. Steaming: Steaming adopts a staged heating method, that is, first heat at 45 degrees Celsius for 8 minutes, then steam at 70 degrees Celsius for 10 minutes, and finally steam at 100 degrees Celsius for 26 minutes;

[0023] E, packing: after cooling the chestnuts steamed in step d, carry out vacuu...

Embodiment 2

[0026] This instant chestnut processing method comprises the following steps:

[0027] a. Material selection: Choose chestnuts that are fresh and plump, free from insect eyes, mildew, and uniform in particle size;

[0028] B, shelling: adopt chestnut shelling machine to take off the shell of described chestnut;

[0029] c, storage: the chestnut that step b makes is put into freezing warehouse, and the temperature in described freezing warehouse is subzero 36 degrees centigrade, and humidity is 78%, and keeps 40 minutes, then described chestnut is put into storage in cold storage, so The temperature in the refrigerator is minus 18 degrees Celsius, and the humidity is 70%;

[0030] d. Steaming: Steaming adopts a staged heating method, that is, first heat at 45 degrees Celsius for 8 minutes, then steam at 70 degrees Celsius for 10 minutes, and finally steam at 100 degrees Celsius for 26 minutes;

[0031] E, packing: after cooling the chestnuts steamed in step d, carry out vacuu...

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Abstract

The invention discloses an instant Chinese chestnut processing method, and belongs to the technical field of food processing. The method comprises the following steps: a. selecting materials, namely selecting uniform, fresh and full Chinese chestnuts free from phenomena of being eaten by insects and mildewing; b. shelling, namely shelling the Chinese chestnuts; c. storing, namely storing the Chinese chestnuts obtained from the step b in a freezer for 40min, wherein the temperature inside the freezer is -36 DEG C and the humidity is 70%-78%, and then storing the Chinese chestnuts in a refrigerating house, wherein the temperature inside the refrigerating house is -18 DEG C and the humidity is 70%-78%; d. steaming, namely steaming the Chinese chestnuts in a sectional heating mode; e. packaging, namely packaging the Chinese chestnuts in a vacuum seal environment; and f. sterilizing, namely sterilizing the Chinese chestnuts so as to obtain the instant Chinese chestnuts. The Chinese chestnuts disclosed by the invention are free from any additive; the original natural flavor of the Chinese chestnuts which are sweet and soft is maintained, the Chinese chestnuts are kept golden in color, and nutritional ingredients are protected from being lost as well.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for instant chestnuts. Background technique [0002] Chestnut is a kind of health product for nourishing and treating diseases. According to traditional Chinese medicine, chestnut is sweet and warm in nature and has the functions of nourishing the stomach and strengthening the spleen, nourishing the kidney and strengthening the waist, strengthening tendons and blood circulation, stopping bleeding and reducing swelling. Chestnut is rich in nutrients, including Sugar, protein, fat, multivitamins and inorganic salts, chestnut has a good preventive effect on hypertension, coronary heart disease, atherosclerosis, etc. People often eat chestnut, which has great benefits in anti-aging, anti-aging, and prolonging life. With the development of my country's planting industry, the area of ​​artificially planted chestnut trees is constantly expanding, and the outp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 莫定刚
Owner RONGAN ZHONGDELI FOOD CO LTD
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