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Chinese chestnut food and preparation method thereof

A technology for chestnut and food, applied in the field of chestnut food and its preparation, can solve problems such as waste, weak chestnut deep processing technology, and difficulty in selling chestnut production areas.

Inactive Publication Date: 2015-03-11
QINGDAO DERUN BATTERY MATERIALS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the deep processing technology of chestnut in our country is still very weak, and the operation level of market products is not high, which makes it difficult to sell chestnuts in some producing areas, resulting in a lot of waste and hurting the enthusiasm of many chestnut farmers. At present, my country's chestnut products are still fresh Chestnuts, sugar-fried chestnuts, and meat-fried chestnuts are the main ones. Compared with foreign market products, there is a big gap
As can be seen from the prior art, its processing methods are all inseparable from the basic techniques of boiling, baking, and frying, and can not fundamentally solve the nutrition, convenience and long shelf life of Chinese chestnut as a snack food, so it is difficult to form a market. Competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A chestnut food, the main raw materials of the chestnut food include: fresh chestnuts, ingredients include: malic acid, cellulase, fructose, refined salt, light soy sauce, and the mass ratio of each ingredient is: 1-5:3-6:10- 60:5~30:5~10.

Embodiment 2

[0022] A chestnut food, the main raw materials of the chestnut food include: 200 parts of chestnuts, 30 parts of Shilancai, 20 parts of thistle, 20 parts of Chinese prickly ash, 30 parts of star anise, 15 parts of cinnamon, 10 parts of pepper, 20 parts of cloves, 10 parts of table salt, 10 parts of monosodium glutamate, 60 parts of sorbitol powder, appropriate amount of malic acid water;

[0023] Or the main raw materials of chestnut food include: 300 parts of chestnuts, 60 parts of stone bar vegetables, 40 parts of thistles, 30 parts of Chinese prickly ash, 50 parts of star anise, 30 parts of cinnamon, 20 parts of pepper, 30 parts of male cloves, 20 parts of table salt, 15 parts of monosodium glutamate 80 parts, 80 parts of sorbitol powder, appropriate amount of malic acid water;

[0024] Or the main raw materials of chestnut food include: 270 parts of chestnut, 40 parts of Shilancai, 30 parts of thistle, 25 parts of pepper, 40 parts of star anise, 20 parts of cinnamon, 15 pa...

Embodiment 3

[0026] A chestnut food, the main raw materials of the chestnut food include: 200-300 parts of chestnuts, 30-60 parts of Shilancai, 20-40 parts of thistles, 20-30 parts of Chinese prickly ash, 30-50 parts of star anise, 15-60 parts of cassia 30 parts, 10-20 parts of pepper, 20-30 parts of male clove, 10-20 parts of table salt, 10-15 parts of monosodium glutamate, 60-80 parts of sorbitol powder, appropriate amount of malic acid water.

[0027] The preparation method steps are as follows: (1) mix the selected shilancai and thistle with water and cook at a temperature of 90-100°C for 20 minutes, filter to obtain the extract, wash the chestnuts, After soaking the chestnuts with the above extract for 2 hours, remove and dry the chestnuts, then immerse the chestnuts in an aqueous solution containing 2% by weight of salt and 0.5% of malic acid, soak them at room temperature for 10 hours, then remove them into bamboo baskets and drain. Soak in the liquid, and after drying, remove the s...

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Abstract

The invention discloses Chinese chestnut food and a preparation method thereof. The Chinese chestnut food mainly comprises the main raw materials: 200-300 parts of Chinese chestnuts, 30-60 parts of column vegetables, 20-40 parts of herba cepbalanoplosis segeti, 20-30 parts of peppers, 30-50 parts of illicium verum, 15-30 parts of cinnamon, 10-20 parts of black peppers, 20-30 parts of flos caryophylli, 10-20 parts of edible salt, 10-15 parts of monosodium glutamate, 60-80 parts of sorbitol powder and a proper amount of malic acid water and is prepared by pickling, stewing, rinsing, packaging and sterilization. The Chinese chestnut food retains the pure color, the original juice and the original taste of raw fresh Chinese chestnuts; the processing method for the Chinese chestnut food completely realizes biological technical production, so that any pollution is avoided in a preparation process, and the development direction of 'nature and nutrition' of leisure food is met.

Description

technical field [0001] The invention belongs to the field of food, and relates to a chestnut food and a preparation method thereof. Background technique [0002] Chestnut is also known as chestnut, chestnut fruit, and big chestnut. Warm in nature, sweet in taste. Go into spleen, stomach, kidney channel. Traditional Chinese medicine believes that chestnut has the functions of nourishing the stomach and strengthening the spleen, nourishing the kidney and strengthening the tendons, promoting blood circulation and stopping bleeding, etc. disease. "Qian Jin Fang" records: "Chestnut, the fruit of the kidney. Kidney disease should be eaten." "Food Materia Medica": "Mainly nourishes qi, thickens the stomach, nourishes kidney qi, and makes people resistant to hunger." The content of carotenoids in chestnuts is relatively high , so it has good anti-oxidation and cancer prevention effects, as well as lowering cholesterol, preventing blood clots, and preventing viruses and bacteria ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/36A23L1/29A23L25/00A23L33/00
CPCA23L25/40A23L25/20A23L33/00A23L33/105
Inventor 李春霞
Owner QINGDAO DERUN BATTERY MATERIALS
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