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Chinese chestnut and its processing method

A processing method and technology of chestnut, applied in application, food preparation, food science, etc., can solve problems such as single taste and short shelf life, and achieve good effect, long shelf life and reasonable processing method

Active Publication Date: 2007-07-18
CHACHA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, most of the chestnut products that appear on the market are sugar-fried chestnuts, which have a single taste and a short shelf life (generally 5 to 7 days).

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Use a selection machine to remove impurities from the chestnuts to be processed, and select chestnuts that meet the requirements. Open the surface of the selected chestnuts. The length of the opening should be 1.5-2.0 cm, that is, the chestnut kernels can be seen when pinched by hand, and the chestnuts after opening are put into a mixture of salt, citric acid, tea polyphenols, iso-Vc and water. The color protection is carried out in the color protection liquid prepared with a weight ratio of 25-30:15-20:5-6:3-5:1000, and the time is 15-20 minutes, and the floating chestnut in the color protection liquid is removed at the same time. Weigh 1.2kg of star anise, 1kg of Chinese prickly ash, 0.8kg of licorice, 0.6kg of tangerine peel, 0.3kg of clove, 2kg of dried ginger and 4.0kg of granulated sugar, put them into 1000kg of water, boil at 100°C for 100-120°C to obtain a soup stock solution for later use . Add chestnuts immediately after the above-mentioned soup material liqu...

Embodiment 2

[0026] Use a selection machine to remove impurities from the chestnuts to be processed, and select chestnuts that meet the requirements. Open the surface of the selected chestnuts. The length of the opening should be 1.5-2.0 cm, that is, the chestnut kernels can be seen when pinched by hand, and the chestnuts after opening are put into a mixture of salt, citric acid, tea polyphenols, iso-Vc and water. The color protection is carried out in the color protection liquid prepared with a weight ratio of 25-30:15-20:5-6:3-5:1000, and the time is 15-20 minutes, and the floating chestnut in the color protection liquid is removed at the same time. Weigh 1.8kg of star anise, 1.5kg of Chinese prickly ash, 1.2kg of licorice, 1kg of tangerine peel, 0.4kg of clove, 3kg of ginger and 5.0kg of granulated sugar, put them into 1000kg of water, and boil at 100°C for 100-120 to obtain a soup stock solution for later use. . Add chestnuts immediately after the above-mentioned soup material liquid ...

Embodiment 3

[0028] Use a selection machine to remove impurities from the chestnuts to be processed, and select chestnuts that meet the requirements. Open the surface of the selected chestnuts. The length of the opening should be 1.5-2.0 cm, that is, the chestnut kernels can be seen when pinched by hand, and the chestnuts after opening are put into a mixture of salt, citric acid, tea polyphenols, iso-Vc and water. The color protection is carried out in the color protection liquid prepared with a weight ratio of 25-30:15-20:5-6:3-5:1000, and the time is 15-20 minutes, and the floating chestnut in the color protection liquid is removed at the same time. Weigh 1.5kg of star anise, 1.25kg of Chinese prickly ash, 1kg of licorice, 0.8kg of tangerine peel, 0.35kg of clove, 2.5kg of dried ginger and 4.5kg of granulated sugar, put them into 1000kg of water, boil at a temperature of 100°C for 100-120 to obtain a soup stock liquid spare. Add chestnuts immediately after the above-mentioned soup mater...

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Abstract

A chestnut food is prepared from chestnut and flavouring through carefully choosing the ripe nuts of chestnut, cracking its shell, boiling, vacuum flavouring, drying, parching and sterilizing. It has good taste and long quality guaranteed time (6 months).

Description

technical field [0001] The invention relates to a food and a food processing method, specifically a chestnut and a processing method thereof. technical background [0002] As a snack food, chestnut has always been loved by people and overseas Chinese. And because Chinese chestnut is the special product of my country, have the laudatory title of " king of thousand fruits ", be described as " ginseng fruit " abroad. According to scientific experiments, chestnuts contain 70.1% sugar and starch, 10.7% protein, and 2.7% fat. In addition, they also contain various vitamins, phosphorus, calcium, iron and other minerals, especially vitamin C and vitamin B. 1 The content of carotene and carotene is higher than that of ordinary dried fruits. The nourishing function of chestnut to the human body is comparable to that of ginseng, astragalus, and angelica. So far, the chestnut products that appear on the market are mostly sugar-fried chestnuts, which have a single mouthfeel and a shor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/221A23L25/00A23L27/10
Inventor 陈先保
Owner CHACHA FOOD CO LTD
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