Novel method for preparing shelled ready-to-eat chestnuts

Abstract

The invention relates to a processing method of shelled ready-to-eat chestnuts. According to the method, the fragrance of the chestnuts is kept by steaming and then baking. Enzyme to-be-destroyed and inhibited is employed, and the original taste of chestnuts needs to be kept by utilizing the enzyme. A moisture detection method is adopted, so that the problem that the mouth feel of the ready-to-eat chestnuts can be influenced when the ready-to-eat chestnuts are opened for eating if the ready-to-eat chestnuts are too much and too little in moisture is solved. The specific baking temperature and time are adopted, so that the problem that the inner membranes of the shelled ready-to-eat chestnuts can be adhered to the kernels and are not easy to peel off is effectively solved. In addition, after the technical structure is changed by supplementing a new process, the problems of bad flavor and browning caused by heat treatment are effectively reduced. In addition, some new machines, new equipment and the like which are independently researched and developed are adopted, the product quality is effectively improved, the cost is reduced, and compared with the prior art, obvious difference and obvious improvement are achieved.

Description

technical field [0001] The invention relates to a new technology and method for processing chestnut and chestnut food, in particular to a technical problem that Chinese chestnut processing and manufacturing enterprises cannot solve at present. Background technique [0002] Chestnut and chestnut, also known as chestnuts, belong to the beech family. They are nuts with high nutritional value and high-grade woody grains. They also have good medicinal value and economic value. The output ranks first in the world's edible chestnuts, and the quality also ranks first in the world's edible chestnuts. The chestnuts in my country, especially the famous cone chestnut in southern my country, are also called pearl chestnuts. Because there is only one nut in the bud, it is shaped like a cone, so it is named Chestnut, not only the shape of the chestnut is beautiful, the chestnut kernel is plump, and has the quality characteristics of waxy and sweet, but also the grains of the chestnut are mor...

AI Technical Summary

Problems solved by technology

However, due to the late start of deep processing of chestnuts in our country, the ready-to-eat chestnuts that are produced through deep processing in our country will brown after the finished product, and cannot better maintain the original taste of chestnuts and improve the quality of the product. It has brought many adverse effects. Therefore, how to independently develop new technologies and new methods for processing chestnuts with shells and open bags, how to make the products better maintain the original taste of chestnuts, and how to be able to Processing and producing high-quality ready-to-eat chestnuts has become a problem that chestnut processing and production enterprises in my country must and urgently need to solve