Processing method for unshelled instant castanea henryi fruits

Abstract

A processing method for unshelled instant castanea henryi fruits is characterized in that castanea henryi fruits are used as principal raw materials, and the unshelled instant castanea henryi fruits are manufactured through the steps of screening, cooling, steaming, color protecting, rinsing, primary drying, coating, preserving, secondary drying, modified atmosphere packaging and inspecting. The castanea henryi fruits obtained through the processing method be cracked by squeezing with hands; the seed, the inner membranes and the shells can be easily separated; the shells of the castanea henryi fruits look shiny and are dark red in color; the seeds are crispy, fragrant and sweet, and free from the obvious phenomena of ageing and hardening. The unshelled instant castanea henryi fruits can be preserved at the normal temperature for 6-8 months, and are an instant leisure and tourist food.

Description

technical field [0001] The invention relates to a processing method of chestnut fruit, in particular to a processing method of ready-to-eat chestnut fruit with shell. Background technique [0002] Chestnut belongs to the Fagaceae chestnut plant, widely distributed in more than a dozen provinces in the southern subtropical region, and is one of the famous woody food tree species in my country. The appearance of the chestnut fruit is smooth and beautiful, the flesh is delicate and sweet, and rich in nutrition. In recent years, with the expansion of the area of ​​chestnut cultivation, the yield of chestnut fruit has continued to increase, but the fruit of the chestnut is not resistant to storage, and fruit farmers are worried that the increase in production will not increase their income. At present, there are few high-value-added deep-processing methods for chestnut fruit, and the market urgently needs to develop some practical deep-processing methods. [0003] At present, t...

AI Technical Summary

Problems solved by technology

[0003] At present, there are several problems in the processing of chestnut fruit: (1) the chestnut kernel, inner membrane, and shell of the chestnut fruit are closely connected together, and it is not easy to separate; (2) if the moisture content of the chestnut kernel is high, it is not easy to preserve. If the water content is low, the starch will age and harden, and the taste will deteriorate; (3) the chestnut shell is beautiful, which originally protects the chestnut kernel. If it is removed during processing, it will be a waste of materials and does not conform to the law of low-carbon economy; (4) The shell of the chestnut fruit is easy to change color during baking and heating, which affects the appearance

For retaining the chestnut shell, the chestnut fruit can be opened by hand, and the chestnut kernel, inner membrane, and shell can be easily separated. Longer techniques are rarely reported

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