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Leisure Chinese-chestnut food and processing method thereof

The technology of a snack food and a processing method, which is applied in the field of snack food and its processing, chestnut snack food and its processing field, can solve unseen problems and achieve the effects of long preservation time, no toxic side effects and unique flavor.

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

[0006] There is no relevant report on a kind of cake-type snack food that uses chestnut as the main raw material and uses plant extracts to keep fresh or season the chestnut raw material during its processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 Adopt the following steps to prepare chestnut snack food of the present invention:

[0027] (1) Chestnuts are manually peeled, the outer skin and inner skin are removed, and the moth-eaten, moldy, immature, and dry chestnut kernels are removed. Fresh, mature chestnut kernels with a moisture content of not less than 60% by mass are selected as raw materials, washed Clean; peel the taro, cut into taro pieces the size of chestnut kernels;

[0028] (2) Wash honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves, mix them according to the dosage ratio of 1:1:1:0.5, add 4 times the quality of water, heat to 100°C, keep the temperature at this temperature for 4 hours, filter, and get plant extracts;

[0029] (3) Soak the washed chestnut kernels and sweet taro pieces in the plant extract, the soaking solid-liquid ratio is 1:2, the soaking time is 2 hours, after soaking, drain;

[0030] (4) Put the soaked chestnut kernels and sweet taro pieces into the co...

Embodiment 2

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

[0034] (1) Peel chestnuts by machine, remove the outer skin and inner skin, remove moth-eaten, moldy, immature and dry chestnut kernels, choose fresh, mature chestnut kernels with a moisture content of not less than 60% by weight as raw materials, and wash them ;Peel the taro and cut it into chunks the size of chestnut kernels;

[0035] (2) Wash honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves, mix them according to the dosage ratio of 1:0.8:1:0.4, add 4 times the quality of water, heat to 90°C, keep the temperature at this temperature for 3 hours, filter, and get plant extracts;

[0036] (3) Soak the washed chestnut kernels and sweet taro pieces in the plant extract, the soaking solid-liquid ratio is 1:2, the soaking time is 3 hours, after soaking, drain;

[0037] (4) Put the soaked chestnut kernels and sweet taro pieces into the cooking container, cook on...

Embodiment 3

[0040] Example 3 Adopt the following steps to prepare chestnut snack food of the present invention:

[0041](1) Peel chestnuts by machine, remove the outer skin and inner skin, remove moth-eaten, moldy, immature and dry chestnut kernels, choose fresh, mature chestnut kernels with a moisture content of not less than 60% by weight as raw materials, and wash them ;Peel the taro and cut it into chunks the size of chestnut kernels;

[0042] (2) Wash honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves, mix them according to the dosage ratio of 1:0.7:1:0.3, add 3 times the quality of water, heat to 95°C, keep the temperature at this temperature for 2 hours, filter, and get plant extracts;

[0043] (3) Soak the washed chestnut kernels and sweet taro pieces in the plant extract, the solid-to-liquid ratio of soaking is 1:2.5, and the soaking time is 2.5 hours. After soaking, drain;

[0044] (4) Put the soaked chestnut kernels and sweet taro pieces into the cooking conta...

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PUM

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Abstract

The invention discloses a leisure Chinese-chestnut food and a processing method thereof. According to the leisure Chinese-chestnut food, Chinese chestnut, henry steudnera tuber, egg mixture, flour, baking powder and yeast powder are utilized as raw materials and biscuits with various shapes and with Chinese-chestnut particles are pressed by biscuit models. The leisure Chinese-chestnut food is processed by steps of peeling the Chinese chestnut, steeping the selected Chinese chestnut kernel in liquid extract, steaming the Chinese chestnut kernel and the henry steudnera tuber, smashing the Chinese chestnut kernel and the henry steudnera tuber to obtain a powder material and a particle material, mixing the powder material and the particle material with the egg mixture, the flour, the baking powder and the yeast powder to prepare dough, pressing into the biscuit models, and steaming or baking. In the processing process, the Chinese chestnut kernel is steeped in the liquid extract obtained by extracting honeysuckle flower, Chinese wolfberry, chrysanthemum flower and henom bamboo leaves, thus allowing the Chinese chestnut to maintain full aroma, protecting the Chinese chestnut from brown stain, playing a role of fresh keeping and increasing the faint plant scent and nutritive value. The leisure Chinese-chestnut food has rich taste and high nutrition value.

Description

technical field [0001] The invention relates to a snack food and a processing method thereof, in particular to a chestnut snack food and a processing method thereof, and belongs 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 ten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L3/3463A23L25/00
CPCA23L33/105A23L3/3463A23L7/117A23L25/30A23V2002/00
Inventor 李志坚
Owner DOSHAN NEW STRATEGY INTPROP CULTURECO
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