CN102406195A - Fried chestnut processing technology - Google Patents
Fried chestnut processing technology Download PDFInfo
- 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
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- Prior art keywords
- frying
- chestnuts
- chestnut
- processing technology
- fry
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- 241001070941 Castanea Species 0.000 title claims abstract description 45
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 45
- 238000005516 engineering process Methods 0.000 title claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 15
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 33
- 240000004957 Castanea mollissima Species 0.000 claims description 33
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 33
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 238000007605 air drying Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 description 4
- 238000004880 explosion Methods 0.000 description 4
- 238000012856 packing Methods 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing technology of fried chestnuts, which comprises the steps of selecting high-quality fresh chestnuts without rotten worms, rinsing the chestnuts with normal-temperature water, removing impurities, naturally drying the chestnuts after rinsing and removing the impurities, cutting the chestnuts, frying the chestnuts twice at the temperature of more than 50 ℃ and more than 45 ℃ respectively, frying the chestnuts within 35 minutes each time, cooling the fried chestnuts at the temperature of less than 20 ℃ after removing the impurities, sterilizing the chestnuts by ultraviolet rays, and then filling nitrogen to deoxidize and package the chestnuts. The invention provides a fried chestnut processing technology, which solves the defects that chestnut kernels are easy to burst into two halves during the frying process of chestnuts, the fried chestnuts are not fragrant and pure enough in taste, and the fried chestnuts are not sealed, sterilized and packaged, so that the chestnuts cannot be stored for a long time.
Description
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%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103920505A CN102406195A (en) | 2011-12-01 | 2011-12-01 | Fried chestnut processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103920505A CN102406195A (en) | 2011-12-01 | 2011-12-01 | Fried chestnut processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102406195A true CN102406195A (en) | 2012-04-11 |
Family
ID=45908762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103920505A Pending CN102406195A (en) | 2011-12-01 | 2011-12-01 | Fried chestnut processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102406195A (en) |
Cited By (3)
| 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)
| 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 |
-
2011
- 2011-12-01 CN CN2011103920505A patent/CN102406195A/en active Pending
Patent Citations (1)
| 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)
| 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)
| 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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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120411 |