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Production method of water chestnuts

A technology of water chestnuts and clear water, which is applied in the field of food processing to achieve the effects of low raw material prices, simple process flow, and overcoming seasonal restrictions

Inactive Publication Date: 2012-11-14
NINGBO SHOWCO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is a lack of a preparation method that can not only prolong the storage time of water chestnuts, but also maintain its natural taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of water chestnuts is as follows:

[0028] (1) Thawing: each pack of quick-frozen water chestnuts is about 14 kg, and they will form a block due to freezing. Put the whole block of water chestnuts into the sink, add water until the water chestnuts are submerged, and soak until the water chestnuts are completely melted and dispersed; feed each time Before use, clean water should be replaced; water chestnuts that fall on the ground should be washed with clean water before use.

[0029] (2) Peeling: Take the water chestnuts out of the sink, trim the remaining skin around the water chestnuts by hand with a knife, and put them in a stainless steel basin.

[0030] (3) Cleaning: Before dicing, clean the peeled water chestnuts, specifically: rinse the peeled water chestnuts in clean water to remove foreign matter; visually check to remove water chestnuts with disease spots and insect mouths; put the water chestnuts into the In the hair machine, the speed...

Embodiment 2

[0038] The other steps are the same as in Embodiment 1, except that the raw material is fresh water chestnuts, which do not need to be thawed. Before the peeling step, the soil and other dirt attached to the water chestnuts are washed with water.

Embodiment 3

[0040] Other steps are the same as in Example 1, except that during high temperature and high pressure sterilization, the temperature is 121.0° C. and the pressure is 0.20 MPa.

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PUM

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Abstract

The invention discloses a production method of water chestnuts. The production method includes the steps of removing whole peel of each water chestnut, and cleaning the water chestnut the peel removed; dicing the cleaned water chestnuts; adding the dices of the water chestnuts and water into plastic packing bags resistant to more than 110 DEG C according to a 1-5:1 weight ratio of the dices to the water, and packing at the vacuum degree of -0.05MPa to -0.15MPa; and sterilizing for 20-40 minutes at the temperature of 110-123 DEG C and under the pressure of 0.15-0.20MPa. By the preparation method, shelf time of the water chestnuts can be prolonged, nutrition and crispiness of the water chestnuts can also be maintained, and the water chestnuts with no additives are green and healthy.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of water chestnuts. Background technique [0002] Water chestnuts, commonly known as "horseshoes", are rich in nutrients and contain protein, vitamin C, calcium, phosphorus, iron, protein, carotene and other elements. Eating raw, it is sweet and fragrant, better than autumn pears; cooked food, it can be cooked into a variety of delicacies. According to traditional Chinese medicine, water chestnuts are a cold food, which has the effects of nourishing qi and calming the middle, clearing heat and quenching thirst, appetizing and eliminating food, relieving throat and improving eyesight, and promoting Qi and Tonghua. [0003] However, water chestnuts have a strong seasonality, and the seedlings usually die before and after the heavy snowfall, and the harvest begins in the next spring. Like other fruits and vegetables, water chestnuts are prone to qual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00
Inventor 钱德康钱春萍
Owner NINGBO SHOWCO FOOD