Chinese chestnut snack food and processing method thereof

A technology of snack food and processing method, which is applied in the fields of food preparation, food ingredients containing natural extracts, food science, etc., can solve unseen problems, and achieve the effect of long preservation time, maintaining color, fragrance and organizational state, and unique flavor.

CN104256737AInactive Publication Date: 2015-01-07DOSHAN NEW STRATEGY INTPROP CULTURECO
4 Cites 10 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2015-01-07
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention discloses a Chinese chestnut snack food and a processing method thereof. The Chinese chestnut snack food disclosed by the invention is a biscuit piece with crushed Chinese chestnut, which is processed by taking Chinese chestnut, henry steudnera tuber, egg wash, flour, baking powder and yeast powder as the raw materials, and pressing into various shapes by using a biscuit model. The Chinese chestnut snack food disclosed by the invention is prepared by peeling the Chinese chestnut at first, immersing selected Chinese chestnut kernels in plant extract, crushing with henry steudnera tuber after steaming to obtain powder and particles, mixing with egg wash, flour, baking powder and yeast powder to form paste, pressing into a biscuit model, and finally, steaming or baking. During processing, the Chinese chestnut kernels are immersed by the plant extract obtained by extracting honeysuckle, medlar, chrysanthemum and lophatherum gracile, so that the heavy fragrance of the Chinese chestnut can be kept; brown stain is prevented; the fresh keeping effect is achieved; simultaneously, light plant faint scent and nutritional value can be increased; and the Chinese chestnut snack food is abundant in mouth feel and high in nutritional value.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to a snack food and a processing method thereof, in particular to a chestnut snack food and a processing method thereof, and belongs to the technical field of food processing. Background technique

[0002] Chestnut (scientific name: Castanea mollissima), also known as chestnut, Chinese chestnut, is rich in nutrients, rich in vitamin C, minerals such as potassium, zinc, iron, etc. Chestnut also contains a lot of nutrients such as starch, protein, fat, and B vitamins , Known as the "King of Dried Fruits", it can prevent hypertension, coronary heart disease, arteriosclerosis, osteoporosis and other diseases. Traditional Chinese medicine believes that chestnut is sweet and warm, non-toxic, has the effect of strengthening the spleen and liver, and strengthening the body and bones. medical effect. The main functions of chestnut are: (1) Nourishing the stomach and strengthening the spleen, nourishing the kidney and strengthening the ten...

Examples

Embodiment 1

[0026] Example 1 Adopt the following steps to prepare chestnut snack food of the present invention:

[0027] (1) Chestnuts are manually peeled, the outer skin and inner skin are removed, and the moth-eaten, moldy, immature, and dry chestnut kernels are removed. Fresh, mature chestnut kernels with a moisture content of not less than 60% by mass are selected as raw materials, washed Clean; peel the taro, cut into taro pieces the size of chestnut kernels;

[0028] (2) Wash honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves, mix them according to the dosage ratio of 1:1:1:0.5, add 4 times the quality of water, heat to 100°C, keep the temperature at this temperature for 4 hours, filter, and get plant extracts;

[0029] (3) Soak the washed chestnut kernels and sweet taro pieces in the plant extract, the soaking solid-liquid ratio is 1:2, the soaking time is 2 hours, after soaking, drain;

[0030] (4) Put the soaked chestnut kernels and sweet taro pieces into the co...

Embodiment 2

[0033] Example 2 Adopt the following steps to prepare chestnut snack food of the present invention:

[0034] (1) Peel chestnuts by machine, remove the outer skin and inner skin, remove moth-eaten, moldy, immature and dry chestnut kernels, choose fresh, mature chestnut kernels with a moisture content of not less than 60% by weight as raw materials, and wash them ;Peel the taro and cut it into chunks the size of chestnut kernels;

[0035] (2) Wash honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves, mix them according to the dosage ratio of 1:0.8:1:0.4, add 4 times the quality of water, heat to 90°C, keep the temperature at this temperature for 3 hours, filter, and get plant extracts;

[0036] (3) Soak the washed chestnut kernels and sweet taro pieces in the plant extract, the soaking solid-liquid ratio is 1:2, the soaking time is 3 hours, after soaking, drain;

[0037] (4) Put the soaked chestnut kernels and sweet taro pieces into the cooking container, cook on...

Embodiment 3

[0040] Example 3 Adopt the following steps to prepare chestnut snack food of the present invention:

[0041](1) Peel chestnuts by machine, remove the outer skin and inner skin, remove moth-eaten, moldy, immature and dry chestnut kernels, choose fresh, mature chestnut kernels with a moisture content of not less than 60% by weight as raw materials, and wash them ;Peel the taro and cut it into chunks the size of chestnut kernels;

[0042] (2) Wash honeysuckle, wolfberry, chrysanthemum, and light bamboo leaves, mix them according to the dosage ratio of 1:0.7:1:0.3, add 3 times the quality of water, heat to 95°C, keep the temperature at this temperature for 2 hours, filter, and get plant extracts;

[0043] (3) Soak the washed chestnut kernels and sweet taro pieces in the plant extract, the solid-to-liquid ratio of soaking is 1:2.5, and the soaking time is 2.5 hours. After soaking, drain;

[0044] (4) Put the soaked chestnut kernels and sweet taro pieces into the cooking conta...