Chestnut permanent storage method

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...