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Processing method of instant Chinese chestnuts

A processing method and technology of chestnut, applied in food ingredients as antimicrobial preservation, food science, food preservation, etc., to achieve the effect of maintaining color, fragrance and tissue state, increasing natural aroma, and increasing nutritional and health care value

Inactive Publication Date: 2014-12-24
DOSHAN NEW STRATEGY INTPROP CULTURECO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Patent CN 101601482 B discloses a processing method of chestnut snack food, which aims to provide a processing method that can maintain the original color and taste of chestnut. The processing process adopts wild vegetable thistle and Shilancai to prepare extracts to process chestnut raw materials, but in the cooking process of chestnuts, this method uses a mixture of plant extracts, potassium alum, disodium ethylenediaminetetraacetic acid and water. The finished cooking liquid is still added with synthetic additives, which cannot avoid the potential impact of additives on the health of consumers

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 liquid:

[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: B...

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 liquid:

[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: Boil ...

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 solution:

[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: Bo...

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Abstract

The invention discloses a processing method of instant Chinese chestnuts. The processing method of the instant Chinese chestnuts comprises the following seven steps: pretreating raw materials, immersing the raw materials in a plant preservation solution, rinsing, quickly freezing, steaming, packaging and carrying out pulse highlight sterilization. According to the processing method, the Chinese chestnuts are immersed with an extraction solution of pure natural plant raw materials; the preservation of the Chinese chestnut kernels is realized through natural effective components with the functions of sterilizing, disinfecting and inhibiting microorganisms in Chinese herbal medicines, and the color, aroma and taste and tissue states of the Chinese chestnut kernels are kept; the light natural aroma of the Chinese chestnuts can be increased and the flavor is unique; the nutritional and health value is increased by pure natural plant components, namely medlar, propolis and the like; and other preservatives or chemical additives are not added in a processing process of the product so that the instant Chinese chestnuts are of an environmental friendly and convenient snack 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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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/272A23L25/00A23L5/41
CPCA23B7/015A23B7/153A23L25/20A23V2002/00A23V2200/10A23V2250/21
Inventor 李志坚
Owner DOSHAN NEW STRATEGY INTPROP CULTURECO
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