A kind of processing method of distilled chestnut flavor food
A technology for chestnut and flavor is applied in the processing field of stale chestnut flavored food, which can solve the problems of weak chestnut deep processing technology, hurt the enthusiasm of chestnut farmers, and difficulty in selling chestnut production areas, and achieve suitable industrial production, good market prospects, and products. unique effect
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Embodiment 1
[0027] Choose fresh chestnuts without mildew and rot, remove the brown shell with a sheller, soak in pure water for 30 minutes, remove, drain the water, and then put in sodium metabisulfite containing 0.05% by weight, 0.02% Vitamin C, 0.15% cysteine and 0.1% disodium edetate in aqueous solution, heated at 95-100°C for 3-5 minutes, and carried out color protection treatment, while using mechanical agitation to remove the chestnut The inner skin, then fish out, rinse with pure water and drain the water, and set aside;
Embodiment 2
[0029] Take by weighing 1 kilogram of distiller's grains for brewing red wine, add 1.5 kilograms of seasoning agent 1000 mesh fine powder salt, 0.3 kilogram of Chinese prickly ash, 0.1 kilogram of five-spice powder, after mixing and stirring 0.1 kilogram of monosodium glutamate, take by weighing 30 kilograms of chestnuts that embodiment 1 obtains and mix again, Stir and knead evenly, put into a marinating vat, marinate at 20°C for 45 days, take it out, quickly wash off the flavored marinade adhering to the chestnut surface with pure water, put it in a steamer, Cook it at normal pressure for 20-30 minutes to make it fully cooked, take it out, let it cool naturally, vacuumize it with a polyethylene bag after sterilization, and pack it in a sealed package to obtain a chestnut-flavored food.
Embodiment 3
[0031] Take by weighing 1 kilogram of distiller's grains for brewing red wine, add 0.5 kilogram of flavoring agent 1000 mesh fine powder salt, 2 kilograms of white granulated sugar, after mixing and stirring 0.5 kilogram of citric acid, then take by weighing 40 kilograms of chestnuts that embodiment 1 obtains and mix, and stir, Gently rub it evenly, put it into a marinating tank, marinate it at 20°C for 45 days, take it out, quickly wash off the flavored marinating material adhering to the chestnut surface with pure water, put it in a steamer, and cook under normal pressure 20-30min, make it ripe, take it out, let it cool down naturally, use aluminum foil composite bag to fill nitrogen after sterilization, seal the package, get the bad chestnut flavor food.
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