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Fried flour-coated Chinese chestnuts, and processing method thereof

A processing method and chestnut technology, applied in the confectionary industry, confectionery, food science, etc., can solve the problem of single eating method of chestnuts, achieve low processing cost, meet diversified needs and nutrition diversification needs, and have simple steps Effect

Inactive Publication Date: 2018-09-28
张帆
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  • Description
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AI Technical Summary

Problems solved by technology

[0003] At present, people eat chestnuts in a single way, generally roasting and frying the nuts directly.
With the continuous improvement of people's living standards and the increasing demand for food diversification, the traditional method of eating chestnuts can no longer meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Material preparation: take 24 kg of chestnuts and shell them, remove mildew, broken petals and irregular chestnuts, screen out chestnut kernels of the same size, and use pulsed strong light to preliminarily sterilize the screened chestnut kernels. at 4J / cm;

[0021] (2) Powdered sugar slurry: Soak the powdered sugar in the container with warm water and stir until it completely melts, and the saturation reaches 100%, becoming a saturated syrup. Pour the dry flour into the mixer, and then inject the saturated syrup. Stir while injecting saturated syrup, the ratio of saturated syrup to dry flour is about 1:1, and then add 1.5-2% rapeseed oil, 0.25-0.5% milk, 0.25-0.5% egg Pour the slurry into the powdered sugar slurry slowly until it is completely stirred evenly;

[0022] (3) Dry powder: Take 26 kg of glutinous rice flour, 0.65 kg of starch, 4 kg of salt, and 0.25 kg of monosodium glutamate and mix well;

[0023] (4) Coloring liquid: mix 0.48 kg of fish sauce, 0.048 ...

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Abstract

The invention provides a processing method of fried flour-coated Chinese chestnuts, and belongs to the field of food processing. The processing method mainly comprises following steps: material preparation, sugar powder slurry preparation, dry powder preparation, dying solution preparation, skin coating, air drying, baking, coloring, and packaging. The processing method is mainly used for machineproduction, manpower labor is reduced, the steps are simple, the processing cost is low, the self life is long, and the manufacturing method is suitable for batch production. The fried flour-coated Chinese chestnuts possess both the local flavor of Chinese chestnuts and fish skin, are crispy and delicious, are abundant in nutrients, and are capable of satisfying requirements of people on food taste diversification and nutrient diversification.

Description

technical field [0001] The invention relates to a fish-skin chestnut, and also relates to a processing method of the fish-skin chestnut. Background technique [0002] Chestnut, also known as: Li, Kui Li, Mao Li, Feng Li, known as the "King of Dried Fruits", is also known as "Ginseng Fruit" abroad. Chestnut, first seen in the "Book of Songs" in ancient books, shows that the cultivation history of chestnut has a history of at least 2,500 years in my country. According to scientific experiments, chestnuts are rich in nutrition. The sugar and starch content in the fruit is as high as 70.1%, and the protein is 7%. In addition, it also contains fat, calcium, phosphorus, iron, various vitamins and trace elements, especially the content of vitamin C, B1 and carotene is higher than that of ordinary dried fruits. Chestnuts are rich in nutrients. Sugar, carotene, thiamine, riboflavin, niacin, ascorbic acid, protein, fat, inorganic salts and other nutrients. Chinese medicine believes...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/48A23G3/54
CPCA23G3/48A23G3/364A23G3/54
Inventor 张帆
Owner 张帆
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