Cooked sweet chestnut kernels and preparation method thereof

A production method and a technology for sweet chestnut kernels, applied in the field of food processing, can solve the problems of reducing the taste of chestnut kernels, unfavorable instant food, easy breaking of chestnut kernels, etc., and achieve the effects of good taste, complete overall shape, and convenient eating.

Inactive Publication Date: 2018-11-06
山东沂农农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as we all know, due to the high starch content of chestnuts, chestnut kernels are relatively easy to break during cooking, and the breakage rate after cooking and processing mature products is also hig

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Cooked chestnut kernels are made from chestnut kernels, and the preparation method includes steps:

[0029] Preparation: Refrigerate fresh chestnuts at 1°C for 4 days, then cut a hole in the chestnut shell, bake the cut chestnuts, and use staged heating during the baking, first raise the temperature to 40°C, add chestnuts and bake Bake for 6 minutes, then raise the temperature to 70°C for 4 minutes and bake for 5 minutes, then raise the temperature to 150°C for 3 minutes, then shell the roasted chestnuts to obtain chestnut kernels, and then select plump chestnut kernels for cleaning, and then After cleaning, the chestnuts with water on the surface are quickly frozen and refrigerated at -12°C for 3 months for later use;

[0030] Sugar solution cooking: thaw the quick-frozen chestnuts naturally in a cool place, use water and honey to prepare a sugar solution with a sugar content of 32°Bx, add chestnuts at 88°C, heat and cook for 70 minutes, then stop heating, and cool dow...

Embodiment 2

[0034] Cooked chestnut kernels are made from chestnut kernels, and the preparation method includes steps:

[0035] Preparation: Refrigerate fresh chestnuts at 6°C for 2 days, then cut a hole in the chestnut shell, and bake the chestnuts after the cuts. During the baking, the temperature is raised in stages. First, the temperature is raised to 50°C, and the chestnuts are added to bake. Bake for 3 minutes, then raise the temperature to 90°C for 2 minutes in the next 7 minutes, then raise the temperature to 180°C for 1 minute in the next 5 minutes, then shell the roasted chestnuts to obtain chestnut kernels, and then select plump chestnut kernels for cleaning, and then After cleaning, the chestnuts with water on the surface are quickly frozen and refrigerated at -24°C for 6 months for later use;

[0036] Sugar solution cooking: thaw the quick-frozen chestnuts naturally in a cool place, use water and honey to prepare a sugar solution with a sugar content of 37°Bx, add chestnuts at...

Embodiment 3

[0040] Cooked chestnut kernels are made from chestnut kernels, and the preparation method includes steps:

[0041] Preparation: Refrigerate fresh chestnuts at 4°C for 3 days, then cut a hole in the chestnut shell, bake the cut chestnuts, and heat up in stages during the baking, first raise the temperature to 45°C, add chestnuts and bake Bake for 4 minutes, then raise the temperature to 80°C for 3 minutes, then raise the temperature to 170°C for 2 minutes in the next 4 minutes, then remove the shells from the baked chestnuts to obtain chestnut kernels, and then select plump chestnut kernels for cleaning, then The chestnuts with moisture on the surface after cleaning are quickly frozen at -18°C for 4 months for later use;

[0042] Sugar solution cooking: thaw the quick-frozen chestnuts naturally in a cool place, use water and honey to prepare a sugar solution with a sugar content of 35°Bx, add chestnuts at 90°C, heat and cook for 60 minutes, then stop heating, and cool down natu...

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PUM

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Abstract

The invention discloses cooked sweet chestnut kernels and a preparation method thereof. The cooked sweet chestnut kernels are prepared from chestnut kernels through the following steps: preparing chestnut kernels, boiling the chestnut kernels with sugar liquid, and then performing air-curing, vacuum packaging and sterilization, wherein the boiling with the sugar liquid comprises the steps of adding the chestnut kernels into the sugar liquid with sugar degree of 32-37 Bx at a temperature of 88-92 DEG C, then performing heating and heat preservation for boiling for 50-70 minutes, then stopping heating, and naturally cooling for 7-9 hours. The cooked sweet chestnut kernels effectively reserve the complete shape of the chestnut kernels and the sweetness and waxiness of the chestnut kernels, have taste and agreeable sweetness, and reserve the flavor of the chestnut kernels.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a cooked chestnut kernel and a preparation method thereof. Background technique [0002] Chestnut is rich in nutrients, the fruit contains 50-60% starch, 5.7-10.7% protein, 2-7.4% fat, and also contains monosaccharides and disaccharides, carotene, thiamine, riboflavin, niacin , ascorbic acid, calcium, phosphorus, iron, various vitamins and trace elements, especially the content of vitamin C, B1 and carotene are higher than that of ordinary dried fruits. Traditional Chinese medicine believes that chestnut has the functions of nourishing the kidney and spleen, strengthening the body, benefiting the stomach and calming the liver. and other effects, known as "the fruit of the kidney". Chestnuts are processed and eaten at present, and the chestnuts are shelled and processed into chestnut powder for consumption, or the shells are roasted, steamed and then shelled for consumption, which ...

Claims

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Application Information

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IPC IPC(8): A23L25/00
CPCA23L25/00
Inventor 于毅然于浩然葛家乐李姿璇于海然高文淼王稼祥贾春旺葛金梅朱雅婷
Owner 山东沂农农业开发有限公司
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