Instant spiced Chinese chestnut processing technology

A processing technology, chestnut technology, applied in the field of instant five-flavored chestnut processing technology, can solve the problems of easy deterioration, loss of nutritional value and taste and flavor, and achieve the effect of prolonging the storage period and mellow taste

Inactive Publication Date: 2014-02-19
福建乡下厨房食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] If it is not processed and stored, it will easily de

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0055] Example 1

[0056] A processing technology of instant five-scented chestnut, the processing technology includes the following steps:

[0057] 1) Material selection: choose fresh chestnuts without rot and damage as raw materials;

[0058] 2) Temporary storage: temporarily store the selected chestnuts at 3°C ​​for 7 days;

[0059] 3) Blanching: Put the chestnut in water and boil for 7 minutes, after stopping heating, continue to soak for 5 minutes, and immediately put it in cold water after removing it;

[0060] 4) Cooling: Cool the chestnut to room temperature with flowing water;

[0061] 5) Go to chestnut clothes;

[0062] 6) Rinse: Rinse the chestnut with clean water, remove the chestnut film on the surface of the chestnut, and then remove it and drain it for later use;

[0063] 7) Simmering: Put the drained chestnuts and five spices into a jacketed pot and simmer for 22 minutes at 100°C;

[0064] The parts by weight of each component of chestnut and five spices are as follows:

[00...

Example Embodiment

[0076] Example 2

[0077] A processing technology of instant five-scented chestnut, the processing technology includes the following steps:

[0078] 1) Material selection: choose fresh chestnuts without rot and damage as raw materials;

[0079] 2) Temporary storage: temporarily store the selected chestnuts at 0℃ for 10 days;

[0080] 3) Blanching: Put the chestnut in water and boil for 10 minutes, after stopping heating, continue to soak for 3 minutes, and immediately put it in cold water after removing it;

[0081] 4) Cooling: Cool the chestnut to room temperature with flowing water;

[0082] 5) Go to chestnut clothes;

[0083] 6) Rinse: Rinse the chestnut with clean water, remove the chestnut film on the surface of the chestnut, and then remove it and drain it for later use;

[0084] 7) Simmering: Put the drained chestnuts and five spices into a jacketed pot and simmer for 25 minutes at 95°C;

[0085] The parts by weight of each component of chestnut and five spices are as follows:

[0086...

Example Embodiment

[0097] Example 3

[0098] A processing technology of instant five-scented chestnut, the processing technology includes the following steps:

[0099] 1) Material selection: choose fresh chestnuts without rot and damage as raw materials;

[0100] 2) Temporary storage: temporarily store the selected chestnuts at 5°C for 5 days;

[0101] 3) Blanching: Put the chestnut in water and boil for 5 minutes, after stopping heating, continue to soak for 10 minutes, and immediately put it in cold water after removing it;

[0102] 4) Cooling: Cool the chestnut to room temperature with flowing water;

[0103] 5) Go to chestnut clothes;

[0104] 6) Rinse: Rinse the chestnut with clean water, remove the chestnut film on the surface of the chestnut, and then remove it and drain it for later use;

[0105] 7) Stew: Put the drained chestnut and five spices in a jacketed pot, and simmer for 20 minutes at 105°C;

[0106] The parts by weight of each component of chestnut and five spices are as follows:

[0107] ...

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PUM

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Abstract

The invention discloses an instant spiced Chinese chestnut processing technology which comprises the following steps: 1) sorting; 2) temporarily storing; 3) blanching; 4) cooling; 5) shelling chestnuts; 7) braising: drained Chinese chestnuts and five spices are placed in a jacketed kettle to be braised for 20-25min at 95-105 DEG C; 8) drying: the braised Chinese chestnuts are placed in a dryer to be dried for 25-30min at 65-70 DEG C; 9) vacuum packaging; 10) sterilizing; 11) warehousing. Chinese chestnuts produced by the instant spiced Chinese chestnut processing technology reserve the nutritive value of Chinese chestnuts, taste mellow and have the five-spice flavor; the processing technology provided by the invention can also restrain the metabolic activities of bacteria, mildews and other microorganisms in Chinese chestnuts so as to prolong the storage life of the Chinese chestnuts.

Description

technical field [0001] The invention relates to a processing technology of chestnuts, in particular to a processing technology of instant five-flavored chestnuts. Background technique [0002] Chestnuts are also called chestnuts. Chestnuts are rich in nutrients, and their vitamin C content is higher than that of tomatoes, and more than ten times that of apples. The minerals in chestnuts are also very comprehensive, including potassium, zinc, iron, etc. Although the content is not as high as hazelnuts, it is still much higher than ordinary fruits such as apples, especially the potassium content is more than three times higher than apples. Long-term consumption of chestnut can achieve health benefits such as nourishing the stomach, strengthening the spleen, nourishing the kidney, and beautifying the face. It has the laudatory titles of oriental "pearls" and "purple jade". [0003] Chestnuts are loved by people for their nutritional value and unique taste and aroma, but chestn...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
CPCA23L25/20A23L27/10A23L33/00
Inventor 吴治德余盛灯杨莆城
Owner 福建乡下厨房食品有限公司
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