Method for drying chestnuts and eating dried chestnuts

Abstract

The invention provides a novel method for artificially drying chestnuts. The novel method comprises the following steps: before drying the chestnuts, adopting a low-temperature air drying process to ensure that part of moisture of the chestnuts is lost, the sugar content of the chestnuts can be increased, and the taste can be significantly sweetened; and then artificially drying the chestnuts to ensure that the moisture of the chestnuts is diffused and evaporated from inside to outside in a drying process, and finally drying a finished product. A dried chestnut product which is dried by using the method provided by the invention cannot cause taste difference and can be used for ensuring the consistency of product quality.

Description

technical field [0001] The invention relates to a new method for drying chestnuts, and also relates to a conception and a method of how Chinese dried chestnut products can enter public dining tables. Background technique [0002] Chestnut and chestnut are also called chestnuts, belonging to the beech family. They are nuts with high nutritional value and high-grade woody grains. At the same time, chestnuts also have high medicinal value. A variety of vitamins and minerals can also supplement the lack of amino acids in our staple food rice and flour by eating chestnuts every day, and improve the nutritional content of the meal. [0003] The excellent quality of Chinese chestnuts is recognized all over the world. Not only the output ranks first in the world, but also the nutritional value is far higher than many fruits. Except for the fresh sales of 100 percent, the rest must be further processed. Due to the serious lag in equipment, technology and comprehensive utilization of...

AI Technical Summary

Problems solved by technology

[0006] The traditional natural drying method of chestnuts is affected by climate and other conditions, so the product quality is uneven. Although the existing artificial drying method of chestnuts is not affected by climate and other conditions, it can be mass-produced continuously. Alternate temperature changes, sequential cooling and other methods are used, but because a series of changes in the drying process of chestnuts cannot be solved, sometimes the quality of dried chestnuts is not as good as that of natural dried ones, and sometimes they are worse than natural ones in terms of color and fragrance. Dried inferior