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Chestnut permanent storage method

A chestnut, durable technology, applied in the field of storage, can solve the problem of not paying attention to the best flavor and singleness of chestnut

Inactive Publication Date: 2007-06-20
赵国强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the past, storage methods did not pay attention to the best flavor of chestnuts after storage, but only focused on maintaining low temperature and moisture so as not to deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] Concrete steps of the present invention are as follows:

[0010] Chestnut described in the present invention is Chinese chestnut kernel. During storage or packaging, chestnuts need to undergo a simple surface drying treatment. The purpose is to kill the bacteria on the surface of the chestnut to prevent the growth of bacteria on the surface and at the same time weaken the germination ability. The specific method is first to simply dry the surface of the chestnuts to be stored For processing, dry in a drying oven at a temperature of 50°C for 2-3 hours.

[0011] Storage containers, bottles or bags or boxes, bottle caps or bags or boxes shall be provided with ventilation holes, and the ventilation holes shall be covered with a biological culture film that oxygen can pass through but mold and macromolecules cannot pass through. The weight of chestnuts stored is related to the volume of the container and the amount of oxygen in and out of the vent hole. Generally, a contain...

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PUM

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Abstract

This invention pertains a way of storing, specific speaking; it's a long term storing method of Chinese chestnut. Its procedure is: do the faces an hydration processing to the chestnut, dry up for 2-3 hours in the furnace of 50 deg.C, choose the storage container, in which there is the agent for keeping taste made of inner skin of Chinese chestnut and silica gel drier. Then put in the Chinese chestnut, to two over three of volume, in the container there are air holes, finally use the ane filter cover the holes, then store the container in the cool and dry place. This way kills bacteria on Chinese chestnut face, prevent bacteria' born, at the same time, weaken the ability of buding, promote losing water at 15%--30%, and sugar degree over 15%. This way of storing applies for the family and production of small scale.

Description

technical field [0001] The invention relates to a storage method, in particular to a long-lasting storage method for chestnut peaks and sweetness. Background technique [0002] Under natural conditions, after-ripening of chestnuts occurs after picking, the water content decreases, and the contents of the nuts undergo saccharification. After a certain period of time, the saccharification degree is the highest, and the chestnut flavor is the strongest. The quality of this period is called peak-sweet quality. Many people like to eat chestnuts during peak and sweet periods. After that, chestnuts are prone to weathering, and soon the kernels will lose water and harden, or be infected with mold, resulting in loss of edible value. In the past, chestnuts were mostly stored by sand burial or cold storage before the chestnuts peaked and sweetened, mainly by maintaining moisture and low temperature for long-term preservation. Therefore, many people did not eat peak sweet chestnuts, bu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/148A23B7/02
Inventor 赵国强李强王风春杨军
Owner 赵国强