Processing method for unshelled instant castanea henryi fruits

A processing method and technology of chestnut fruit, which are applied in the field of processing chestnut fruit, can solve the problems that the shell of the chestnut fruit is easy to change color, starch is easy to age and harden, and is difficult to separate, so as to facilitate industrial production, process operation is simple, and extend The effect of shelf life

Inactive Publication Date: 2014-02-12
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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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 p

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  • Processing method for unshelled instant castanea henryi fruits
  • Processing method for unshelled instant castanea henryi fruits
  • Processing method for unshelled instant castanea henryi fruits

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Embodiment Construction

[0031] The present invention will be described in further detail below in conjunction with specific embodiments, but these examples should not be used to explain the limitation of the protection scope of the present invention.

[0032] (1) Appearance screening

[0033] The fruits for processing were screened according to the appearance of the chestnut fruit. The chestnut fruit used for processing is required to be fresh and plump, with a shiny shell, no damage, moth and mildew, and the diameter of the chestnut fruit should be controlled at 16-20mm.

[0034] (2) Salt water screening

[0035] Take 5.6% salt and 94.4% water to prepare a saline solution, and then put the chestnut fruit into it. Chestnut kernels that have undergone qualitative change or moth-eaten have a relatively light density and will float on the upper layer after being put into a salt solution, while good-quality chestnut fruits will sink to the bottom. Remove the chestnut fruit floating on the upper layer ...

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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...

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Application Information

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IPC IPC(8): A23L1/36A23L3/40A23L3/3562A23L1/27A23L3/3418A23L25/00A23L5/40
CPCA23L3/3418A23L3/3562A23L3/36A23L3/40A23L5/40A23V2002/00A23V2300/38
Inventor 李安平袁德义周玉杰
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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