Technique for processing chestnut jam

A processing technology and jam technology, applied in application, food preparation, food science and other directions, can solve the problem of insufficient varieties of chestnut deep processing, and achieve the effect of good adaptability and rich nutrition

Inactive Publication Date: 2008-10-08
张书秘
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims to solve the problem of insufficient varieties of chestnut fruit deep processing, and provides a chestnut jam processing technology with chestnut as the main ingredient

Method used

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Experimental program
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Embodiment Construction

[0015] Describe the present invention in detail below in conjunction with embodiment:

[0016] A kind of chestnut jam processing technology, carries out according to the following steps:

[0017] a. Material selection: choose chestnuts that are free from insects and rot;

[0018] b. Peeling: Peel off the outer skin and take out the chestnut kernel;

[0019] c. Drying: dry the peeled chestnut kernels to remove moisture;

[0020] d. Crush: Crush the fried or boiled chestnuts into powder for later use;

[0021] e. Cooking: mix chestnut powder, flour and soybean powder with water in a weight ratio of 7:2:1 to make a paste;

[0022] f. Fermentation: add yeast, salt, and sesame powder to the boiled chestnut sauce for fermentation, the fermentation temperature is 20-25°C, and the fermentation time is one week;

[0023] g. Preparation: Add the fermented chestnut jam with an appropriate amount of chili, soy sauce, chicken essence, monosodium glutamate, vinegar, and cooked oil, and ...

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Abstract

The invention relates to a jam processing technique, in particular to a chestnut jam processing technique, which is performed by the following steps that: selecting materials, chestnuts which are not eaten by moth and are not rotten are selected; peeling, the skins are peeled off and chestnut kernels are taken out; airing, the peeled chestnut kernels are aired for removing water; crushing, the aired chestnuts are crushed into powder for using; decocting, the chestnut powder, flour and soybean powder are mixed by the weight proportion of 7 to 2 to 1, the water is added for mixing and decocting into paste; fermenting, yeast, salt and sesame powder are added into chestnut jam for fermenting under 20 DEG C to 25 DEG C for one week; confecting, the well-fermented chestnut jam are matched with the proper quantity of pimiento, sauce, chicken powder, monosodium glutamate, vinegar and boiled oil to be stirred uniformly, and then the chestnut jam can be obtained. The invention provides the further processing of the chestnut with a new approach. The chestnut jam manufactured by the proposal of the invention has good adaptability, abundant nutrition and the functions of cooking and frying and health care value.

Description

Technical field: [0001] The invention relates to a jam processing technology, in particular to a chestnut jam processing technology. Background technique: [0002] Known chestnut fruit processing product is mainly frying product or boiled product, and the existing known only of relevant chestnut fruit deep processing technology is used for making wine, as application number is a kind of chestnut wine disclosed in 97119423.8 and preparation method thereof. At present, there is no literature report on processing sauce products with chestnut as the main ingredient. Invention content: [0003] The invention aims to solve the problem of insufficient varieties of chestnuts for deep processing, and provides a chestnut jam processing technology with chestnuts as the main ingredient. [0004] The technical scheme adopted in the present invention is: [0005] A kind of chestnut jam processing technology, carries out according to the following steps: [0006] a. Material selection...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/38A23L25/10
Inventor 张书秘
Owner 张书秘
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