Processing method of quick-frozen castanea henryi

Abstract

The invention provides a processing method of quick-frozen castanea henryi. The processing method comprises the following steps of selecting fresh castanea henryi which is full in granules, free fromdiseases and not germinated, and performing hulling, peeling and cleaning; adding 1.0 part by weight of chitosan, 0.7 part by weight of glyceride and 0.15-0.25 part by weight of tea polyphenols to 98.05-98.15 parts by weight of an acetic acid solution of which the volume concentration is 1.0%, performing mixing to obtain compound fluid, and performing cold storage on the compound fluid until the temperature of the fluid is 8-12 DEG C; immersing the pretreated castanea henryi in color protection fluid, and performing ultrasonic treatment for 5-7min; immersing the castanea henryi after color protection in the compound fluid after the cold storage in the step 1, and performing film coating for 2min; and quick-freezing the castanea henryi after the film coating in a liquid nitrogen quick-freezing manner, then performing vacuum packing on the quick-frozen castanea henryi, and then putting the packed castanea henryi at the temperature of minus 15 DEG C -minus 20 DEG C for frozen storage so as to obtain a target product. Through the processing method of the quick-frozen castanea henryi disclosed by the invention, brown stains of the castanea henryi can be effectively delayed, and the nutrition losses of the castanea henryi can be effectively prevented.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of quick-frozen cone chestnuts. Background technique [0002] Cone chestnut, the fruit is conical in appearance, the color of the shell is like chestnut, and the flesh is sweeter than chestnut. Its fruit is rich in nutrition, sweet and waxy, and is very popular among consumers. It can be eaten fresh and processed, and has good economic value and utilization prospect. According to the "Compendium of Materia Medica" records: chestnut, the fruit of the kidney, chestnut can unblock the kidney, benefit the temperature and stomach, long-term food will be strong. [0003] Fresh chestnuts are easily eaten by moths, browned, mildewed, and germinated, which limits their supply period. As an improvement, the journal article "Research on the Preservation Process of Chestnut" suppresses browning through the coating preservative; Although the above-mentioned meth...

AI Technical Summary

Problems solved by technology

Although the above method and other fresh-keeping storage techniques protect the color and coat the Chinese chestnut, the fresh-keeping period is short, and the Chinese chestnut is still prone to browning and serious nutrient loss.

At present, there are no relevant documents and patents on the direct application of quick-freezing technology to fresh chestnuts. It is only occasionally used in the semi-finished product stage for processing convenience. The fresh-keeping technology is used for fresh-keeping processing of chestnuts. The freezing speed of ordinary quick-freezing is slow, which will cause damage to the cells and protoplasm of the chestnuts. At the same time, during the circulation process of quick-frozen chestnuts, due to many reasons such as shopping malls or consumer buying habits, the browning problem of quick-frozen chestnuts caused by repeated freezing and thawing has caused the quality of quick-frozen chestnuts to decline.

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