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Method for processing chestnut in syrup

A processing method and technology of chestnut, applied in application, food preparation, food science and other directions, can solve the problems of labor and time-consuming, long production cycle, smaller chestnut particles, etc., and achieve simple and easy process, high utilization rate of raw materials, bright and bright The effect of natural color

Inactive Publication Date: 2009-11-11
WUHU XINXIN FOOD INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

This technology solves the problem of chestnut browning to a certain extent, but because it is grinding, the loss of raw materials is large, making the chestnut particles smaller, and it is labor-intensive and time-consuming, the production cycle is long, and there is also the problem that the texture of chestnuts after canning is poor Hard Cons

Method used

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Embodiment Construction

[0013] Steps:

[0014] Step 1: Selection of raw materials: Choose fresh chestnuts that are free from diseases, insects, mold and rot, and the single fruit should be more than 6 grams.

[0015] Step 2: Raw material processing: Put the chestnut fruit into 60-70°C water and boil for 30 minutes, let cool, remove the shell, and then trim and remove the chestnut and yellow coat.

[0016] Step 3: Color protection: chestnuts are easy to change color during processing, so the chestnuts with repaired skins should be quickly put into a solution containing 0.3% citric acid.

[0017] Step 4: Precooking and rinsing: 0.15% potassium alum and 0.15% disodium edetate should be added to the precooking liquid, and the amount of the used precooking liquid is twice the weight of chestnuts. Put the fruit in the pre-cooking liquid at 50-60°C for 30 minutes, then cook at 75-85°C for 60 minutes, and at 95-97°C for 120 minutes, until it is basically cooked through. When rinsing, first rinse in hot wat...

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Abstract

The invention relates to a method for processing chestnut in syrup, belonging to the technical field of methods for processing food. The invention aims at providing a method for preserving a high sugar degree can under the condition of high temperature sterilization so that the high sugar degree can is kept in a certain water holding state for a long time. The technical scheme of the invention is as follows: chestnut is cleaned, shucked and sliced into a jewel shape, and the original color is maintained; precooking and rinsing: 0.15 percent of potassium alum and 0.15 percent of disodium ethylene diamine tetraacetate need to be added to precooking solution, and the mixture is rinsed in circulating water; liquid syrup preparation: liquid syrup of which the syrup content is 50 percent is prepared; and air exhaust and can seal: a can is led into an exhaust box and then is processed by the steps of heating and air exhaust for 40 minutes, so as to lead the central temperature in the can to be no less than 85 DEG C, and finally the can is sealed. The preparation method of the invention has the advantages of easy operation and simple process, and contributes to the fresh keeping.

Description

Technical field: [0001] The invention relates to a food processing method, in particular to a processing method of chestnuts in syrup. technical background: [0002] Chestnut, also known as chestnut, is a health product for nourishing and treating diseases. Chinese medicine believes that chestnuts are sweet and warm in nature and have the effects of nourishing the stomach and spleen, nourishing the kidney and strengthening the waist, strengthening tendons and blood circulation, stopping bleeding and reducing swelling. [0003] Chestnuts are rich in nutrients, including carbohydrates, proteins, fats, vitamins and inorganic salts. Chestnuts have a good preventive effect on hypertension, coronary heart disease, and atherosclerosis. The elderly often eat chestnuts, which is good for anti-aging, anti-aging, and prolonging life. [0004] Chestnut is an important dried fruit, which is deeply loved by people because of its high nutritional value. However, due to the strong metabo...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/29A23L25/00A23L33/00
Inventor 高家俊汤义明贾永志
Owner WUHU XINXIN FOOD INDAL
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