Vacuum nitrogen aerated instant chestnut core processing method

A processing method and technology of chestnut kernels, which are applied in the field of vacuum nitrogen-filled instant chestnut kernel processing, can solve the problems of loss of chestnut taste, trouble, unhygienic, etc., and achieve the effects of good sealing performance, convenient consumption, and extended shelf life

Inactive Publication Date: 2005-07-06
李志华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Chestnut foods sold in the market include: sugar dipped chestnuts, fried chestnuts, etc. These chestnut foods are all skinned foods, which are troublesome to eat and unhygienic
There are also deep-processed chestnut foods such as chestnut soup and preserved chestnuts. A large amount of starch, sugar and other substances are added to these foods during the production process, and the finished product loses the original taste of chestnuts.

Method used

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Examples

Experimental program
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Embodiment Construction

[0008] The present invention will be further described below in conjunction with the examples.

[0009] The invention relates to a processing method of chestnut kernels. It operates in the following steps:

[0010] First peel off the outer skin and inner skin of the chestnut, rinse and set aside;

[0011] Aluminum-plastic bags are used as packaging bags, and chestnut kernels are packed into aluminum-plastic bags according to the weight of the bag. First, the aluminum-plastic bag is evacuated, and then nitrogen is filled into the bag, and then sealed after the nitrogen is filled.

[0012] Put the aluminum-plastic bag filled with chestnut kernels in a steamer and heat to 122°C for 0.5 hour, then sterilize at high temperature. Then it can be eaten after cooling down to room temperature.

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PUM

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Abstract

The invention relates to a vacuum nitrogen aerated instant chestnut core processing method wherein the preparation comprises the steps of, filling nitrogen and sealing, loading chestnut kernels into plastic-aluminum bag, vacuating the bag with vacuum nitrogen filling machine, filing fresh nitrogen, sealing and high temperature germicidal treating, heating the plastic-aluminum bag containing chestnut kernel in steaming pan to 122 deg. C, steaming for 0.5 hour, cooling down to normal temperature, loading the chestnut kernel in vacuum plastic-aluminum bag, sterilizing through thermophilic digestion.

Description

technical field [0001] The invention relates to a processing method of chestnut food, in particular to a processing method of vacuum-filled instant chestnut kernels. Background technique [0002] Chestnut foods sold in the market include: sugar dipped chestnuts, fried chestnuts, etc. These chestnut foods are all skinned foods, which are troublesome to eat and unhygienic. There are also deep-processed chestnut foods such as chestnut soup and dried chestnuts. In the process of making these foods, a lot of starch, sugar and other substances are added, and the finished product loses the original taste of chestnuts. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method of vacuum-filled instant chestnut kernels with long shelf life, convenient eating and simple processing technology. [0004] The technical solution for solving the above-mentioned technical problems is: a kind of processing method of vacu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/00A23L3/3418A23L25/00
Inventor 李志华姜存成王希青
Owner 李志华
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