Novel method for producing instant products by using dry-made castanea henryi
A new method, the technology of chestnut making, is applied in the direction of application, food preservation, food preparation, etc., which can solve the problems of reducing production costs, limited raw materials, difficulty in keeping freshness of chestnuts or shelling, and achieves the reduction of production costs and production methods. The effect of simplicity, easy storage and transportation
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[0018] Take 5000g of dried chestnut, directly grind and press, wash with water to remove the shell, rehydrate at room temperature for 4 hours, and drain;
[0019] Put it in an electric oven at around 180°C, bake for 8 to mature, spray malt caramel, and bake for 1-3 minutes;
[0020] Quick-frozen at a temperature ≤ -20°C and stored at -10°C for later use;
[0021] Put the roasted and quick-frozen spare chestnut kernels into self-supporting aluminum-plastic film bags or other retort bags with the same performance, 50g / bag, vacuumize and fill with nitrogen. The required vacuum degree should reach -0.1mpa, and the purity of nitrogen gas should reach 99.9 %;
[0022] Moderate heating is used to sterilize at high temperature; keep at 110°C for 10 minutes and rise to 121°C for 20 minutes;
[0023] Cool to a temperature of about 40°C, use the remaining temperature to dry the moisture on the packaging bag, and finish the product.
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