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Chestnut flavor food processing method

A processing method and flavor technology are applied in the processing field of chestnut flavored food, which can solve the problems of low nutritional value of finished products, inability to nutrient-enriched products, and inability to control product costs well, so as to improve production efficiency, reduce production costs, The effect of high utilization of raw materials

Inactive Publication Date: 2016-06-01
吕艳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current production process of chestnut-flavored food, the nutritional value of the finished product is low, and the cost of the product cannot be well controlled, and the product cannot be nutritious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] The processing method of the chestnut flavor food of the present embodiment, comprises the following steps:

[0014] (1) Raw material processing Select fresh chestnuts without mildew and rot, remove the brown shell with a sheller, soak in pure water for 40 minutes, remove, drain the water, and then put in 0.04% by weight Sodium pyrosulfite, 0.03% vitamin C, 0.14% cysteine ​​and 0.3% edetate disodium in aqueous solution, heated at 100°C for 5 minutes, and carried out color protection treatment, while using mechanical agitation to remove Chestnut inner skin, then fish out, rinse with pure water and drain, set aside;

[0015] (2) Flavor marinade preparation Take distiller's grains from brewing red wine and flavor seasoning agent, mix and stir evenly in a weight ratio of 1:2-4, prepare flavor marinade, and set aside;

[0016] (3) Mix the chestnuts in a ratio of 1:14 by weight, stir and knead evenly, put them into a pickling vat, put them in an environment of 25°C, and soak...

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Abstract

The present invention discloses a chestnut flavor food processing method, wherein the lees-made chestnut flavor food processed through the method has characteristics of maintain of inherent chestnut nutrients, addition of multi-flavor aroma substances, expanding of chestnut product diversity, and improvement of chestnut edible value. According to the present invention, red wine lees, a salty agent, a sweetener, a sour agent, a flavor enhancer and a natural seasoning agent are mixed to prepare a flavor sousing material, the a flavor sousing material and treated chestnut are subjected to a sousing treatment, steaming or frying is performed to achieve a cooked state, and sterilization and packaging are performed to prepare the chestnut flavor food, wherein the steamed product has characteristics of delicate chestnut meat and rich aroma, and is suitable for people with bad teeth and old people, and the fried product has characteristics of crisp and fragrant taste and chewiness, and is suitable for being eaten during leisure time; and the process of the method is simple, and the method is suitable for industrial production, is suitable for local processing at the chestnut-producing areas, and well promotes the economic development of the chestnut farming industry.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of chestnut-flavored food. Background technique [0002] Chestnut, also known as chestnut and Chinese chestnut, is a plant of the genus Chestnut in the Fagaceae. It is native to China and distributed in Vietnam, Taiwan, and mainland China. It grows in areas with an altitude of 370-2,800 meters. It is more common in mountains and has been widely used artificially. cultivation. In the current manufacturing process of chestnut-flavored food, the finished product has low nutritional value, cannot control the product cost well, and cannot make the product nutritious. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art field, the object of the present invention is to provide a processing method of chestnut-flavored food. The present invention not only has simple production process ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36
Inventor 吕艳
Owner 吕艳
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