Chestnut food preparation method

A technology of food preparation and chestnuts, which is applied in the field of chestnut food preparation, can solve problems such as complexity, difficulty in operation, and difficulty in storage of chestnut noodles and pastries, and achieve the effects of avoiding pollution, promoting fermentation, and maintaining indoor temperature and humidity

Pending Publication Date: 2021-04-20
刘继祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the present invention provides a method for preparing chestnut food, which solves the problems that the chestnut flour pastry made after ordinary fermentation treatment is not easy to store, and the traditional fermentation method is relatively complicated and difficult to operate.

Method used

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  • Chestnut food preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Step 1: Basic preparations: clean and disinfect relevant equipment, thoroughly clean surface bacteria, debug equipment functions, and sort relevant materials;

[0032] Step 2: Preparation of qualified bacterial liquid: heat the pure water to boiling, then let it cool to 25 degrees Celsius, pour the mucormyces spores into the pure water, stir the mixed solution, adjust the pH of the bacterial liquid, and stir evenly after debugging , heat preservation spare;

[0033] Step 3: Basic production of chestnut noodles: After grinding the chestnuts into powder, repeatedly rolling the chestnut noodles, then sieving the powdered chestnut noodles, or directly purchasing chestnut noodles to sieve, and stably collecting the sifted chestnut noodles;

[0034] Step 4: The basic operation of the main ingredients: mix the chestnut noodles and water, mix well, put the dough at room temperature and let it stand for 10 minutes, steam the chestnut noodles with a thickness of 1 cm, spread them...

Embodiment 2

[0039] Step 1: Basic preparations: clean and disinfect relevant equipment, thoroughly clean surface bacteria, debug equipment functions, and sort relevant materials;

[0040]Step 2: Preparation of qualified bacterial liquid: heat the pure water to boiling, then let it cool to 27.5 degrees Celsius, pour the mucormyces spores into the pure water, stir the mixed solution, adjust the pH of the bacterial liquid, and stir evenly after debugging , heat preservation spare;

[0041] Step 3: Basic production of chestnut noodles: After grinding the chestnuts into powder, repeatedly rolling the chestnut noodles, then sieving the powdered chestnut noodles, or directly purchasing chestnut noodles to sieve, and stably collecting the sifted chestnut noodles;

[0042] Step 4: The basic operation of the main ingredients: mix the chestnut noodles and water, mix well, put the dough at room temperature and let it stand for 15 minutes, steam the chestnut noodles with a thickness of 1.1 cm, spread t...

Embodiment 3

[0047] Step 1: Basic preparations: clean and disinfect relevant equipment, thoroughly clean surface bacteria, debug equipment functions, and sort relevant materials;

[0048] Step 2: Preparation of qualified bacterial liquid: heat the pure water to boiling, then let it cool to 30 degrees Celsius, pour the mucormyces spores into the pure water, stir the mixed solution, adjust the pH of the bacterial liquid, and stir evenly after debugging , heat preservation spare;

[0049] Step 3: Basic production of chestnut noodles: After grinding the chestnuts into powder, repeatedly rolling the chestnut noodles, then sieving the powdered chestnut noodles, or directly purchasing chestnut noodles to sieve, and stably collecting the sifted chestnut noodles;

[0050] Step 4: The basic operation of the main ingredients: mix the chestnut noodles and water, mix well, put the dough at room temperature and let it stand for 20 minutes, steam the chestnut noodles with a thickness of 1.2 cm, spread th...

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Abstract

The invention discloses a chestnut food preparation method. The chestnut food preparation method specifically comprises the following steps: step 1, basic preparation work, step 2, blending of qualified bacterial liquid, step 3, basic preparation of chestnut flour, step 4, basic operation of a main material, step 5, advanced operation of the main material, step 6, blending of auxiliary materials, and step 7, subsequent treatment of products. The chestnut food preparation method relates to the technical field of food processing. According to the chestnut food preparation method, through the combined arrangement of the step 4 and the step 5, the main materials and the water are repeatedly mixed, stirred uniformly and fermented, and the mixture is left to stand for cooling after being completely steamed, so that the pollution of external infectious microbes to finished chestnut flour products can be effectively avoided, the storage time of the chestnut flour pastries is greatly prolonged, the qualified bacterial liquid is sprayed to the cooled cooked chestnut flour, it can be guaranteed that single bacterial liquid acts on the chestnut flour in time, meanwhile, the indoor temperature and humidity are kept, bacterial liquid fermentation is further promoted, and the storage time of the chestnut flour pastries in the later period is effectively prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chestnut food preparation method. Background technique [0002] Chestnut, also known as big chestnut, Chinese chestnut, chestnut, etc., belongs to the economic plant of the Fagaceae chestnut genus, and is one of the earliest fruit trees domesticated and utilized by humans. Chestnut has been cultivated for more than 3,000 years. It is widely distributed and has abundant germplasm resources. Chestnuts are known as the "King of Dried Fruits" and have important health care value. Its fruit is delicious, unique in flavor and fine in powder. It has the effects of nourishing the stomach and strengthening the spleen, nourishing the kidney and strengthening tendons, promoting blood circulation and stopping bleeding. Although chestnuts have high nutritional value, they are also high in calories. Eating too many chestnuts may cause abdominal distension. It is advisable to eat 6 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/10A23L27/24A23L27/10A23L27/40
Inventor 刘继祥
Owner 刘继祥
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