Freezed boiled chestnut kernel processing technics

Abstract

The invention provides a processing technique of frozen boiled chestnut nut. The technique comprises the following steps: high-quality chestnut is selected carefully and strictly and washed thoroughly; the chestnut is steamed for 1.5 to 2 minutes under the ordinary pressure; the chestnut is shelled and the inner membrence is removed; the chestnut is soaked in vinegar for 1 or 2 minutes to be washed and browned; the chestnut is placed in color-defended liquid for 1.5 to 2.5 minutes to defend color; the color-defended chestnut is washed rapidly by clean water; the color-defended chestnut is put into dietary alkali liquid for acid-base neutralization if the acidic flavor is not removed thoroughly before the chestnut is washed by water; the chestnut after being washed is quickly frozen, packed, finally the frozen boiled chestnut nut is prepared. The processing technique has the advantages of mature and simple technique, and good effectiveness. By adopting the processing technique, the product is characterized by high quality, strong practicality, no heavy metal pollution, no residual agricultural and veterinary products, which meets the present domestic need of fine processed chestnut.

Description

technical field [0001] The invention relates to a chestnut deep processing technology, in particular to a processing technology of frozen and boiled chestnut kernels. Background technique [0002] Chestnut is rich in aroma, sweet and delicious, and has high nutritional value. Its main component is starch, and its content can reach 40%-60%. It also contains 10%-20% of sugar, 5%-11% of protein, and 2%-7.4% of fat. %, also contains minerals such as vitamins A, B1, B2, C and calcium, phosphorus, potassium; [0003] Chestnut planting has a history of more than 3,000 years in my country. According to relevant statistics, at present, my country's chestnut planting area has reached more than 8 million mu, and the annual output has exceeded 150,000 tons, accounting for more than half of the world's total chestnut output, ranking first in the world. Moreover, The chestnut planting area is expanding continuously, with an annual growth rate of more than 10%; [0004] Countries all over...

AI Technical Summary

Problems solved by technology

[0007] The culture of chestnut food has a long history, but the deep processing technology is quite backward, and the cold storage and sugar frying are still used. The deep processing technology of chestnut is still at the level of raw material rough processing, 80% of which are sold all over the country as raw materials, and the economic benefits are not high.

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