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Chestnut permanent storage method

A chestnut, long-lasting technology, applied in the field of storage, can solve the problem of single, unfocused chestnut's best flavor, etc.

Inactive Publication Date: 2005-04-06
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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Embodiment Construction

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

[0010] The chestnut in the present invention is chestnut kernels. When storing or packaging, chestnuts need a simple surface drying treatment, the purpose is to kill the chestnut surface bacteria, to prevent the growth of surface bacteria, and at the same time reduce the germination ability, the specific method first of all, the chestnut to be stored is simply dried on the surface For treatment, use 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 should be provided with vents covered with filter membranes. This filter membrane uses biological culture membranes. Oxygen can pass, but molds and macromolecules can't pass. The weight of the stored chestnut is related to the volume of the container and the amount of oxygen in and out of the vent. Generally, a container with a volume of 500 ml is provided with one vent, a container...

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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 of chestnut sweetness. Background technique [0002] Under natural conditions, chestnuts undergo post-ripening effect after picking, the moisture is reduced, and the saccharification of the contents of the nuts occurs. After a certain period of time, the degree of saccharification is the highest, and the flavor of chestnuts is the strongest. The quality of this period is called Fenggan quality. Many people like to eat chestnuts in the peak Gan period. After that, the chestnut is prone to weathering, and soon the nuts lose water and harden, or become infected with mold, resulting in loss of edible value. In the past, chestnuts were mostly stored in sand or cold storage before the chestnuts were harvested. They were mainly preserved by keeping moisture and low temperature for a long time. Therefore, many people did not eat the chestnuts at the peaks, but the chestnuts be...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/148
Inventor 赵国强李强王风春杨军
Owner 赵国强
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