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Processing method of instant Chinese-chestnut

A processing method and technology of chestnut, which is applied in the field of food processing, can solve problems such as affecting the senses and appetite of eaters, darkening and browning of product color, and lightening the original quality and taste of chestnuts, so as to maintain color, fragrance and tissue state, and increase nutrition Health value, the effect of long preservation time

Inactive Publication Date: 2014-03-26
DOSHAN NEW STRATEGY INTPROP CULTURECO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, because chestnut itself is afraid of heat, is perishable, and is easy to be eaten by insects, it is difficult to preserve at room temperature, so its reprocessed products must first solve the problem of fruit quality preservation, but currently available in the market. There is a problem of dark browning of the product, which affects the senses and appetite of the eaters. In addition, due to the change of the processing season and the extension of the shelf life of the product, the strong original taste of the chestnut is weakened.
[0005] Patent CN 101601482 B discloses a processing method of chestnut snack food. The method aims to provide a processing method that can maintain the original color and taste of chestnuts. The method uses wild vegetables, thistle and shilancai in the processing process to prepare the extract Chestnut raw material is processed, but this method has adopted the boiling liquid that plant purified liquid, potassium alum, edetate disodium and water are mixed in the cooking process of chestnut, still has added artificially synthesized additive, can't Avoid the potential impact of the presence of additives on consumer health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 Adopt the following steps to prepare instant chestnut of the present invention:

[0024] 1. Raw material pretreatment: Peel chestnuts manually or by machine, remove the outer skin and inner skin, remove moth-eaten, moldy, immature and dry chestnut kernels, choose fresh and mature chestnut kernels as raw materials, and wash them;

[0025] 2. Soaking in plant preservation solution:

[0026] (1) Preparation of plant fresh-keeping liquid: according to the dosage ratio of honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves: 1:0.5:1:0.3, take honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves and wash them, add 3 times the quality of water, Heat to 100°C, keep the temperature at this temperature for 3 hours, filter to obtain a plant extract, and then add propolis accounting for 0.5% of the filtrate mass to the plant extract, so that the propolis and the filtrate are fully mixed to obtain a plant preservation solution.

[0027] (2) Soaking...

Embodiment 2

[0033] Example 2 Adopt the following steps to prepare instant chestnut of the present invention:

[0034] 1. Raw material pretreatment: Peel chestnuts manually or by machine, remove the outer skin and inner skin, remove moth-eaten, moldy, immature and dry chestnut kernels, choose fresh and mature chestnut kernels as raw materials, and wash them;

[0035] 2. Soaking in plant preservation solution:

[0036] (1) Preparation of plant fresh-keeping liquid: according to the dosage ratio of honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves: 1:1:1:0.5, take honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves and wash them, add 3 times the quality of water, Heat to 90°C, keep the temperature at this temperature for 4 hours, filter to obtain a plant extract, and then add propolis accounting for 5% of the filtrate mass to the plant extract, so that the propolis and the filtrate are fully mixed to obtain a plant preservation solution.

[0037] (2) Soaking: Boi...

Embodiment 3

[0043] Example 3 Adopt the following steps to prepare instant chestnut of the present invention:

[0044] 1. Raw material pretreatment: Peel chestnuts manually or by machine, remove the outer skin and inner skin, remove moth-eaten, moldy, immature and dry chestnut kernels, choose fresh and mature chestnut kernels as raw materials, and wash them;

[0045] 2. Soaking in plant preservation liquid:

[0046] (1) Preparation of plant preservation liquid: according to the dosage ratio of honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves: 1:1:1:0.3, take honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves and wash them, add 4 times the quality of water, Heat to 100°C, keep the temperature at this temperature for 2 hours, filter to obtain a plant extract, and then add propolis accounting for 2.5% of the filtrate mass to the plant extract, so that the propolis and the filtrate are fully mixed to obtain a plant preservation solution.

[0047] (2) Soaking: Boil...

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PUM

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Abstract

The invention discloses a processing method of instant Chinese-chestnut. The method comprises steps of pretreating raw materials, dipping with plant preserving liquid, rinsing, freezing rapidly, cooking, packaging and sterilizing by intense pulsed light. According to the processing method, the extract of natural plant raw materials is used to dip the Chinese chestnut kernel. By the natural sterilizing, disinfecting microbe-inhibiting effective components of the traditional Chinese medicines, preservation of the Chinese chestnut kernel is achieved, and the fragrance and tissue state of the Chinese chestnut kernel are preserved. The instant Chinese chestnut has a characteristic of long preservation time. The natural light fragrance of the Chinese chestnut is enhanced and the instant Chinese chestnut has a unique flavor. Chinese wolfberry, propolis, and other natural plant components increase the nutrition healthcare value. The processing process of the product is free of other antiseptics or chemical additives. The instant Chinese chestnut is a green and convenient leisure food.

Description

technical field [0001] The invention relates to a processing method of leisure food, in particular to a processing method of instant chestnuts, belonging to the technical field of food processing. Background technique [0002] Chestnut (scientific name: Castanea mollissima), also known as chestnut, Chinese chestnut, is rich in nutrients, rich in vitamin C, minerals such as potassium, zinc, iron, etc. Chestnut also contains a lot of nutrients such as starch, protein, fat, and B vitamins , Known as the "King of Dried Fruits", it can prevent hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. Traditional Chinese medicine believes that chestnut is sweet and warm, non-toxic, has the effect of strengthening the spleen and liver, and strengthening the body and bones. medical effect. The main functions of chestnut are: (1) Nourishing the stomach and strengthening the spleen, nourishing the kidney and strengthening the tendons, and its nourishing...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L25/00
CPCA23L3/3472A23L5/20A23L5/30A23L25/20A23V2002/00
Inventor 李志坚
Owner DOSHAN NEW STRATEGY INTPROP CULTURECO
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