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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 deteriorate and lose its original nutritional value and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A kind of processing technology of instant five-flavor chestnut, described processing technology comprises the following steps:

[0057] 1) Material selection: select 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 chestnuts into the water and boil for 7 minutes. After stopping the heating, continue to soak for 5 minutes, and put them in cold water immediately after taking them out;

[0060] 4) Cooling: Cool the chestnuts to room temperature with running water;

[0061] 5) Remove the chestnut coat;

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

[0063] 7) Stewing: put the drained chestnuts and five spices into a jacketed pot, and stew at 100°C for 22 minutes;

[0064] The parts by weight of each component of chestnut and five spices...

Embodiment 2

[0077] A kind of processing technology of instant five-flavor chestnut, described processing technology comprises the following steps:

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

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

[0080] 3) Blanching: Put the chestnuts into the water and boil for 10 minutes. After stopping the heating, continue to soak for 3 minutes, and put them in cold water immediately after taking them out;

[0081] 4) Cooling: Cool the chestnuts to room temperature with running water;

[0082] 5) Remove the chestnut coat;

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

[0084] 7) Stewing: put the drained chestnuts and five spices into a jacketed pot, and stew at 95°C for 25 minutes;

[0085] The parts by weight of each component of chestnut and five spices ar...

Embodiment 3

[0098] A kind of processing technology of instant five-flavor chestnut, described processing technology comprises the following steps:

[0099] 1) Material selection: select 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 chestnuts into the water and boil for 5 minutes. After stopping the heating, continue to soak for 10 minutes, and put them in cold water immediately after taking them out;

[0102] 4) Cooling: Cool the chestnuts to room temperature with running water;

[0103] 5) Remove the chestnut coat;

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

[0105] 7) Stewing: Put the drained chestnuts and five spices into a jacketed pot, and stew at 105°C for 20 minutes;

[0106] The parts by weight of each component of chestnut and five spices ...

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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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