Method for processing Chinese chestnut
A processing technology, chestnut technology, applied in the confectionery industry, confectionery, food science, etc., can solve the problems of uneven chestnut kernel particles, long consumption time, long production cycle, etc., to maintain bright color, prolong shelf life, beautiful shape effect
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[0014] The specific embodiment of the invention is described further below:
[0015] A kind of chestnut processing technique provided by the invention comprises the following steps:
[0016] (1) Raw material selection and treatment: select high-quality, insect-free fresh chestnuts larger than 10g, shell the chestnuts, cut them into eight sides with a knife, and soak them in salt water for 30 minutes.
[0017] (2) Pre-cooking and rinsing: Put the soaked chestnuts into clean water and rinse for 20 minutes, and then put them into the pre-cooking liquid with 0.2% edetate disodium and 0.25% citric acid after rinsing with clean water. The amount of pre-cooking liquid is twice that of the chestnut kernels, and then the chestnuts are pre-cooked at a temperature of 52-58°C for 40 minutes, then at a temperature of 80-84°C for 70 minutes, and then at a temperature of 90-58°C. Pre-boil for 90 minutes at a temperature of 94°C; then rinse the pre-boiled chestnuts in hot water at 50°C for 2...
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