Liquor-saturated chestnut process technique

A processing technology, chestnut technology, applied in the field of chestnut deep processing technology, can solve problems such as unhygienic, troublesome peeling, etc., achieve sweet taste, resist high blood pressure, and increase shelf life

Inactive Publication Date: 2008-10-29
张书秘
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, although there are some deep-processing projects for chestnuts, most of them are still stir-fried and cooked, especially the fried chestnuts are made with skin, which is very troublesome and unhygienic to peel when eating.

Method used

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  • Liquor-saturated chestnut process technique

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Embodiment Construction

[0016] The present invention will be described in detail below in conjunction with the accompanying drawings and embodiments.

[0017] The drunken chestnut processing technique described in the present embodiment is carried out in the following steps:

[0018] a. Material selection: choose chestnuts with uniform grains, no moths, and no mildew;

[0019] b. Drying: Dry the selected chestnuts at room temperature for 48 hours;

[0020] c. Peeling: Peel off the skin of the dried chestnuts to obtain chestnut kernels;

[0021] d. Sterilization: cleaning and sterilizing chestnut kernels with aseptic steam;

[0022] e. Drying: the chestnuts after aseptic steam cleaning and sterilization are dried with a breeze;

[0023] f. Intoxication: Put the chestnuts in a container, soak them in liquor above 45 degrees for 40 minutes, then add white sugar, honey, and mature vinegar in a weight ratio of 2:1:1, and continue the intoxication for a week;

[0024] g. Confidential storage: sealed st...

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PUM

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Abstract

The invention relates to a technique for deeply processing chestnuts, in particular to a technique for processing drunken chestnuts, which comprises the following steps: selecting materials: selecting the chestnuts which have even size and no worm-eaten and rotten; sunning: sunning the selected chestnuts under normal temperature for 48 hours; peeling: peeling the dried chestnuts to obtain the chestnut kernels; sterilizing: cleaning and sterilizing the chestnut kernels by aseptic steam; air drying: drying the chestnut kernels cleaned and sterilized by aseptic steam in breeze; liquor-saturating: putting the chestnut kernels in the container, soaking the kernels in the liquor with higher than 45 percent of alcohol concentration for 40 minutes and adding white sugar, honey, mature vinegar according to the mass ratio of 2:1:1 and keeping the kernel liquor-saturated for a week; sealed storage: storing the liquor-saturated kernels in a sealed manner for ten days; package: packing the kernels in separated bags in a vacuum condition after 10-day sealed storage. The invention puts forth a new path for deeply processing chestnuts; the chestnuts liquor-saturated by the technique of the invention has golden yellow in color and sweet in taste; the technique completely preserves the original contents of chestnuts and prolongs the shelf life.

Description

Technical field: [0001] The invention relates to a chestnut deep processing technology, in particular to a chestnut processing technology. Background technique: [0002] At present, although there are some deep-processing projects for chestnuts, most of them are still stir-fried and cooked. Especially the chestnuts fried in sugar are made with skins, which is troublesome and unhygienic to peel when eating. Invention content: [0003] The purpose of the present invention is to provide a kind of drunken chestnut processing technology, fill up the deficiency of above-mentioned deep processing project of chestnut, increase the diversification of chestnut food, satisfy people's living needs. [0004] The technical scheme that realizes the object of the present invention adopts is: [0005] A kind of drunken chestnut processing technology, carries out according to the following steps: [0006] a. Material selection: choose chestnuts with uniform grains, no moths, and no mildew...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L25/00
Inventor 张书秘
Owner 张书秘
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