Pickling processing method of chestnut flowers before essential oil extraction

A processing method and technology for chestnut flowers, which are applied in the production of essential oils/spice, fat oil/fat, and fat production, to achieve the effects of long storage time, less investment, and reduced capital

Inactive Publication Date: 2012-10-10
迁西县板栗产业研究发展中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the defect of the existing treatment method of chestnut flower before extracting essential oil,...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: Get 100KG of chestnut fresh flowers and 15KG of industrial salt and mix and stir evenly; put the chestnut flowers fully stirred with pickling salt into an airtight plastic bag for sealed preservation, preferably within 50 days after pickling.

Embodiment 2

[0020] Embodiment 2: Get 50KG of Chinese chestnut fresh flowers, 10KG of edible salt without iodine and mix and stir evenly; Put the Chinese chestnut flower fully stirred with pickling salt into the airtight fresh flower pickling pond, cover one deck plastic cloth above the pond The flowers should be sealed and preserved, and it is best to process them within 60 days after pickling.

Embodiment 3

[0021] Embodiment 3: get Chinese chestnut fresh flower 100KG, the mineral salt 18KG after pulverizing and mix, spray appropriate amount of mist on the chestnut flower, guarantee that the flower is moist, stir the chestnut fresh flower and mineral salt; The stirred chestnut flowers are put into an airtight flower pickling pool, and a layer of plastic cloth is covered over the pool to seal and preserve the fresh flowers. It is best to process them within 45 days after pickling.

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PUM

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Abstract

A pickling processing method of chestnut flowers before essential oil extraction includes the steps of mixing and evenly stirring picked fresh chestnut flowers and pickling salt according to the ratio of, by weight, 1: (0.15-0.2); placing the chestnut flowers fully stirred with the pickling salt into a closed plastic bag or fresh flower pickling storage pool for sealing storage, wherein the pickling salt is one of edible salt free of iodine, powder mineral salt and industrial salt; discharging the air in the plastic bag and fastening the bag opening when the chestnut flowers are placed into the plastic bag for sealing storage; and compacting the chestnut flowers in the storage pool and coating plastic cloth on the storage pool when the chestnut flowers are placed into the fresh flower pickling storage pool for sealing storage. The pickling processing method of the chestnut flowers is simple in operation, little in investment, convenient and rapid, and long in storage period; not only the storage problem when the optimal processing time of the chestnut flowers is exceeded is solved, but also capital input by factories for processing of chestnut flowers is reduced, and the method is suitable for production practices of processing factories in various scales.

Description

technical field [0001] The invention relates to a treatment method of chestnut flowers, in particular to a pickling treatment method of chestnut flowers before extracting essential oil. Background technique [0002] The extraction of essential oil from chestnut flowers requires the use of fresh chestnut flowers as raw materials, and the picked chestnut flowers must be sent to the processing factory immediately for processing. Generally, at room temperature, if the chestnut flower is not processed for more than 4 hours, it will undergo high-temperature fermentation, which seriously affects the content and quality of its own essential oils and aromatic compounds, and the flowers that cannot be processed in a short period of time (within 4 hours) Can be stored in cold storage temporarily. This method of extracting essential oil from fresh chestnut flowers is quite strict on the time after the flowers are picked, and the chestnut flowers that have passed the optimal processing ...

Claims

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Application Information

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IPC IPC(8): C11B1/04C11B9/02
Inventor 王凤春
Owner 迁西县板栗产业研究发展中心
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