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Making method of syrup chestnut can

A production method and canning technology, which is applied in the production field of canned chestnuts in syrup, can solve the problems that chestnuts are not easy to store, and achieve the effects of improving human immunity, rich nutrition, crispy taste and toughness

Inactive Publication Date: 2016-11-09
余林岚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that chestnuts are not easy to store, and to provide a method for making canned chestnuts in syrup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of canned chestnut in syrup, the specific operation steps are:

[0018] A. Material selection: choose chestnuts that are fresh and plump, free of moths, mildew, and non-germinated as raw materials;

[0019] B. Remove the shell: boil it in water at 102°C for 10 minutes, then peel off the shell after showering;

[0020] C. Peel off the inner skin: heat 1% sodium hydroxide solution to 98°C, pour in the shelled chestnuts, process for 10 minutes, remove the fruit coat, and then neutralize with 0.2% hydrochloric acid solution to remove the residual solution ;

[0021] D. Trimming and color protection: Use a mixture of 3% salt and 0.5% vitamin C to protect the color. While protecting the color, trim it to remove residual skin, black spots and damaged parts;

[0022] E. Precooking and cooling: Add 0.06% disodium edetate, 0.12% alum, 8% rose, and 3% mint to the precooking liquid, and precook three times; for the first time, precook at 55°C Boil in boiling...

Embodiment 2

[0027] A preparation method of canned chestnut in syrup, the specific operation steps are:

[0028] A. Material selection: choose chestnuts that are fresh and plump, free of moths, mildew, and non-germinated as raw materials;

[0029] B. Remove the shell: boil it in water at 85°C for 10 minutes, then peel off the shell after showering;

[0030] C. Peel off the inner skin: heat the sodium hydroxide solution with a concentration of 7-8% to 100°C, pour the shelled chestnuts into the chestnuts for 2-3 minutes, remove the fruit coat, and then put in 2% hydrochloric acid solution to neutralize Remove residual solution;

[0031] D. Trimming and color protection: Use a mixture of 0.8% salt and 0.2% citric acid to protect the color. While protecting the color, trim it to remove residual skin, black spots and damaged parts;

[0032] E. Precooking and cooling: Add 0.25% disodium edetate, 0.45% alum, 5% fresh reed root, and 2% honeysuckle to the precooking liquid, and precook three time...

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Abstract

The invention discloses a making method of a syrup chestnut can and belongs to the field of food processing. The making method is characterized by including: selecting materials; removing outer shells and inner peels; trimming; protecting color; preboiling; cooling; canning; sealing a can; sterilizing; cooling; obtaining the syrup chestnut can. The making method has the advantages that the syrup chestnut can is brown, sour, sweet, palatable, clear in soup and crisp and chewy in taste and has fragrant and sweet flavor unique to chestnut. The syrup chestnut can is delicious, rich in nutrition and conducive to improving human immunity, has special treatment effect on preventing osteoporosis and arthralgia and myalgia and has efficacy of delaying aging and prolonging life. The syrup chestnut can is convenient to eat and simple to operate and is green food which is delicious and rich in nutrition.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of canned chestnuts in syrup. Background technique [0002] Chestnut, also known as big chestnut, chestnut, hairy chestnut, ginseng fruit, is the seed kernel of Fagaceae chestnut. Chestnut is sweet and warm in nature, has the functions of nourishing the kidney, strengthening bones and bones, and promoting blood circulation. It can treat diarrhea due to spleen deficiency, soreness of the waist and knees, diarrhea, blood in the stool and other diseases. It is rich in protein, fat, starch, carbohydrates and vitamins. Both fresh and dried chestnuts are for consumption. It can be eaten raw, stir-fried, cooked, or used as an ingredient in dishes, soups, soups, rice porridge, cakes, etc., or fried and ground into powder, ground into chestnut powder for cakes, or boiled and eaten. Chestnut is warm in nature and sweet in taste; it enters the spleen, stomach and kidney me...

Claims

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Application Information

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IPC IPC(8): A23L25/00A23L33/00
CPCA23V2002/00A23V2200/048A23V2200/324A23V2200/306A23V2200/302A23V2200/308A23V2250/032A23V2250/616A23V2250/1564A23V2250/16A23V2250/1624A23V2300/24
Inventor 余林岚程琳
Owner 余林岚
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