CN102406195A - Fried chestnut processing technique - Google Patents

Fried chestnut processing technique Download PDF

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Publication number
CN102406195A
CN102406195A CN2011103920505A CN201110392050A CN102406195A CN 102406195 A CN102406195 A CN 102406195A CN 2011103920505 A CN2011103920505 A CN 2011103920505A CN 201110392050 A CN201110392050 A CN 201110392050A CN 102406195 A CN102406195 A CN 102406195A
Authority
CN
China
Prior art keywords
chestnut
frying
fry
stir
time
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2011103920505A
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Chinese (zh)
Inventor
彭丽
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HUBEI HUALI FOOD CO Ltd
Original Assignee
HUBEI HUALI FOOD CO Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by HUBEI HUALI FOOD CO Ltd filed Critical HUBEI HUALI FOOD CO Ltd
Priority to CN2011103920505A priority Critical patent/CN102406195A/en
Publication of CN102406195A publication Critical patent/CN102406195A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a fried chestnut processing technique which comprises the following steps of: selecting 8-10 g of high-quality fresh chestnut which is not damaged by worms; rinsing with normal-temperature water and removing impurities; naturally drying in air; cutting; frying for two successive times at temperature over 50 DEG C and 45 DEG C respectively, wherein the time of each frying is within 35 minutes; after removing impurities, cooling the fried chestnut at a temperature below 20 DEG C, and sterilizing with ultraviolet at the same time; and filling nitrogen and deoxidizing and packing. According to the invention, the shortcomings that the chestnut kernel easily bursts into two parts in the chestnut frying process, the fried chestnut does not have fragrant, strong and pure mouthfeel, and the fried chestnut is not sealed, sterilized and packed and thus the chestnut cannot be stored for a long time and the like are solved; a fried chestnut processing technique is provided; and through the fried chestnut processing technique, the kernel of the chestnut does not burst into two parts and has fragrant, strong and pure mouthfeel, and the storage time can be prolonged.

Description

A kind of stir-fry chestnut processing technology
Technical field
The present invention relates to a kind of food processing technology, particularly a kind of stir-fry chestnut processing technology.
Background technology
Chinese chestnut also is chestnut; Nutty is sweet, contains various nutrients such as lot of starch, protein, fat, have the laudatory title of " king of dry fruit "; And Chinese chestnut can prevent and treat hypertension, coronary heart disease, artery sclerosis, osteoporosis diseases; And can tonifying spleen be good for the stomach, the effect of the strong muscle of kidney tonifying, promoting blood circulation and hemostasis, economic worth is high, is loved by the people.
The existing Li Fangfa of stir-fry be with Chinese chestnut through cleaning, directly putting into pot behind air-dry, the opening and stir-fry, slowly split up to Chinese chestnut, and darken; The method is artificial frying; Simply, become two lobes but fry the easy explosion of chestnut kernel of coming out, the Chinese chestnut mouthfeel is aromatic inadequately pure simultaneously.Chinese chestnut fails to do sealing or sterilization packaging after frying, thereby Chinese chestnut can not be preserved for a long time.
Summary of the invention
The present invention is directed to existing Chinese chestnut easy explosion of chestnut kernel in the frying process and become two lobes; And the Chinese chestnut mouthfeel that frying goes out is aromatic inadequately pure; Simultaneously the Chinese chestnut after the frying is not sealed sterilization packaging; Thereby make Chinese chestnut can not be often between defective such as preservation, a kind of stir-fry chestnut processing technology is provided, the Chinese chestnut that goes out through this frying chestnut processing technology frying not only kernel can explosion do not become two lobes, mouthfeel aromatic pure, can also prolong the holding time.
The present invention for realizing the technical scheme that technical purpose adopts is:
A kind of stir-fry chestnut processing technology may further comprise the steps:
(1) with the rinsing in normal-temperature water of fresh Chinese chestnut, the clean back of rinsing natural air drying;
(2) carry out frying under the condition of Chinese chestnut at least 50 ℃ of frying temperature in frying first time process, frying under the condition of at least 45 ℃ of temperature in the process of frying for the second time;
(3) Chinese chestnut that frying is good be placed in the temperature below 20 ℃ cool off, sterilization;
(4) will cool off, the Chinese chestnut after the sterilization carries out towards the nitrogen Deoxygen Packaging.
A kind of stir-fry chestnut processing technology also comprises in the described step (1) and uses cutter convex surface to be carried out opening is handled and the opening degree of depth is 2~6mm the Chinese chestnut behind the clean natural air drying of rinsing.
A kind of stir-fry chestnut processing technology, described step (2) Chinese chestnut frying temperature in a frying process are to carry out frying under 50~80 ℃ the condition, and temperature is frying under 45~75 ℃ the condition in the process of frying for the second time.
A kind of stir-fry chestnut processing technology, the time of described step (2) twice frying was controlled at respectively in 35 minutes.
A kind of stir-fry chestnut processing technology, described step (3) sterilization is to carry out sterilization processing with ultraviolet ray.
A kind of stir-fry chestnut processing technology, described step (3) cooling, sterilization operation time were controlled in 90 minutes.
A kind of stir-fry chestnut processing technology, the purity of described step (4) nitrogen is controlled at more than 85%.
Compared with prior art; The substantive distinguishing features that the present invention has is: adopt cutter that convex surface is carried out opening 2~6mm and handle; Solved the problem that the kernel explosion becomes two lobes, the frying through twice different temperatures makes the Chinese chestnut mouthfeel aromatic pure; Before packing, take simultaneously ultraviolet sterilization and, make Chinese chestnut to preserve for a long time towards the nitrogen deoxidation treatment.
The specific embodiment
Below to the invention specific embodiment be further described:
A kind of stir-fry chestnut processing technology provided by the invention may further comprise the steps:
(1) raw material are selected and are handled: will select high-quality, that no worm rots, fresh Chinese chestnut rinsing in normal-temperature water of 8~10g, removal of impurities for use, and let its natural air drying then;
(2) Chinese chestnut is fired: carry out frying under the condition of Chinese chestnut at least 50 ℃ of frying temperature in frying first time process, frying under the condition of at least 45 ℃ of temperature is fired into well done and surperficial paste of kernel and is standard in the process of frying for the second time;
(3) cooling, sterilization: after the removal of impurities Chinese chestnut that frying is good be placed in the temperature below 20 ℃ cool off, sterilization;
(4) packing: will cool off, the Chinese chestnut after the sterilization carries out towards the nitrogen Deoxygen Packaging.
A kind of stir-fry chestnut processing technology provided by the invention, the Chinese chestnut behind the clean natural air drying uses cutter convex surface to be carried out opening is handled and the opening degree of depth is 2~6mm with rinsing in step (1).
A kind of stir-fry chestnut processing technology provided by the invention, Chinese chestnut frying temperature in a frying process is to carry out frying under 50~80 ℃ the condition in step (2), temperature is frying under 45~75 ℃ the condition in the frying second time process.
A kind of stir-fry chestnut processing technology provided by the invention, the time of twice frying was controlled at respectively in 35 minutes in step (2).
A kind of stir-fry chestnut processing technology provided by the invention, sterilization is to carry out sterilization processing with ultraviolet ray in step (3).
A kind of stir-fry chestnut processing technology provided by the invention is cooled off in step (3), the sterilization operation time is controlled in 90 minutes.
A kind of stir-fry chestnut processing technology provided by the invention is controlled at more than 85% in the purity of step (4) nitrogen.

Claims (7)

1. fry the chestnut processing technology for one kind, it is characterized in that this technology may further comprise the steps:
(1) with the rinsing in normal-temperature water of fresh Chinese chestnut, the clean back of rinsing natural air drying;
(2) carry out frying under the condition of Chinese chestnut at least 50 ℃ of frying temperature in frying first time process, frying under the condition of at least 45 ℃ of temperature in the process of frying for the second time;
(3) Chinese chestnut that frying is good be placed in the temperature below 20 ℃ cool off, sterilization;
(4) will cool off, the Chinese chestnut after the sterilization carries out towards the nitrogen Deoxygen Packaging.
2. a kind of stir-fry chestnut processing technology according to claim 1 is characterized in that also comprising in the described step (1) and uses cutter convex surface to be carried out opening is handled and the opening degree of depth is 2~6mm the Chinese chestnut behind the clean natural air drying of rinsing.
3. a kind of stir-fry chestnut processing technology according to claim 1; It is characterized in that described step (2) Chinese chestnut frying temperature in frying first time process is to carry out frying under 50~80 ℃ the condition, temperature is frying under 45~75 ℃ the condition in the process of frying for the second time.
4. according to claim 1 or 3 described a kind of stir-fry chestnut processing technologys, it is characterized in that the time of described step (2) twice frying was controlled at respectively in 35 minutes.
5. a kind of stir-fry chestnut processing technology according to claim 1 is characterized in that described step (3) sterilization is to carry out sterilization processing with ultraviolet ray.
6. according to claim 1 or 4 described a kind of stir-fry chestnut processing technologys, it is characterized in that described step (3) cooling, sterilization operation time were controlled in 90 minutes.
7. a kind of stir-fry chestnut processing technology according to claim 1 is characterized in that the purity of described step (4) nitrogen is controlled at more than 85%.
CN2011103920505A 2011-12-01 2011-12-01 Fried chestnut processing technique Pending CN102406195A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2011103920505A CN102406195A (en) 2011-12-01 2011-12-01 Fried chestnut processing technique

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2011103920505A CN102406195A (en) 2011-12-01 2011-12-01 Fried chestnut processing technique

Publications (1)

Publication Number Publication Date
CN102406195A true CN102406195A (en) 2012-04-11

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CN2011103920505A Pending CN102406195A (en) 2011-12-01 2011-12-01 Fried chestnut processing technique

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CN (1) CN102406195A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187880A (en) * 2014-06-18 2014-12-10 陈仁光 New preparation method for ready-to-eat chestnut with shell
CN105211959A (en) * 2015-11-04 2016-01-06 河北栗源食品有限公司 Keep the processing method that Chinese chestnut Seed moisture is constant
CN105995384A (en) * 2016-05-18 2016-10-12 朱磊敏 Preserving method and eating method for stir-fried Chinese chestnuts

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100998428A (en) * 2006-01-09 2007-07-18 陈先保 Chinese chestnut and its processing method

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN100998428A (en) * 2006-01-09 2007-07-18 陈先保 Chinese chestnut and its processing method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
陈峰: "糖炒栗子新工艺", 《农业知识》, no. 1, 31 January 2001 (2001-01-31), pages 30 - 31 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104187880A (en) * 2014-06-18 2014-12-10 陈仁光 New preparation method for ready-to-eat chestnut with shell
CN105211959A (en) * 2015-11-04 2016-01-06 河北栗源食品有限公司 Keep the processing method that Chinese chestnut Seed moisture is constant
CN105995384A (en) * 2016-05-18 2016-10-12 朱磊敏 Preserving method and eating method for stir-fried Chinese chestnuts

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Application publication date: 20120411