CN102488068A - Method for processing Chinese chestnut - Google Patents
Method for processing Chinese chestnut Download PDFInfo
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- CN102488068A CN102488068A CN2011104508902A CN201110450890A CN102488068A CN 102488068 A CN102488068 A CN 102488068A CN 2011104508902 A CN2011104508902 A CN 2011104508902A CN 201110450890 A CN201110450890 A CN 201110450890A CN 102488068 A CN102488068 A CN 102488068A
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- chinese chestnut
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- precooked
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Abstract
The invention relates to a method for processing Chinese chestnut, the method comprises the following steps: selecting fresh Chinese chestnut with high-quality, no rot and weight greater than 10g, immersing by brine, placing the immersed Chinese chestnut in clear water for washing for 20 minutes, placing precooking fluid containing 0.2% disodium ethylenediamintetraacetate and 0.25% citric acid, precooking and washing under five conditions of different temperatures and different times, adding a sugar solution with sugar content of 55% and filling into a pot, finally heating, exhausting and sealing the pot, high temperature disinfecting and treating. The method of the invention has the advantages of easy operation, short production period, can keep uniform particle, beautiful shape and fragrant mouthfeel of the prepared Chinese chestnut, and can achieve the better effect of color protection.
Description
Technical field
The present invention relates to a kind of food processing technology, particularly a kind of Chinese chestnut processing technology.
Background technology
Chinese chestnut is edible for a long time can to reach health-care efficacies such as nourishing the stomach, invigorating the spleen, kidney tonifying, beauty treatment, and the laudatory title of east " pearl " and " Qarnet " is arranged.
Chinese chestnut also is chestnut, and chestnut is nutritious, and Vitamin C content is more taller than tomato, tens of apple times especially.Mineral matter in the chestnut is also very comprehensive, and potassium, zinc, iron etc. are arranged, though content is high less than fibert, but still more much higher than common fruits such as apples, especially potassium content exceeds more than 3 times than apple.
Existing Chinese chestnut process technology adopts and puts into the boiling water boiling.This technology has solved the problem of Chinese chestnut browning to a certain extent; But because the Li Ren color and luster is inconsistent after the boiling; Can not be vivid natural colour; And long at the process elapsed time, and the production cycle is long, also has shortcomings such as system jar back Li Ren particle is inhomogeneous, shape is not attractive in appearance, mouthfeel is aromatic inadequately.
Summary of the invention
The present invention is directed to existing Chinese chestnut and in process, have problems; Provide a kind of simple, with short production cycle, can keep a system jar back Li Ren uniform particles, shape is attractive in appearance, mouthfeel is aromatic, and reaches a kind of Chinese chestnut processing technology of better protecting chromatic effect.
The present invention for realizing the technical scheme that technical purpose adopts is:
May further comprise the steps:
(1) Chinese chestnut is removed decapsidate, cut seven cuttves and become Li Ren after the diamond shaped to put into salt solution to soak 30 minutes;
(2) soaked Li Ren was put into the clear water rinsing 20 minutes; After the clear water rinsing, drop in the liquid of precooking of the citric acid that 0.2% disodium ethylene diamine tetraacetate and 0.25% are arranged; Under 52～58 ℃ temperature conditions, precooked 40 minutes; Under 80～84 ℃ temperature conditions, precooked 70 minutes subsequently, under 90～94 ℃ temperature conditions, precooked 90 minutes then;
(3) Hou Liren that will precook puts into 50 ℃ hot water rinsing 20 minutes, rinsing tinning and to add sugar content be 55% liquid glucose after 10～20 minutes in circulating water again.
(4) with above-mentioned jar put into fumer thermal exhaust to central temperature and be not less than 90 ℃ after envelope jar.
(5) put under 110～150 ℃ of temperature conditions after will sealing jar and carried out high temperature sterilization 40 minutes, carry out the segmentation cooling after sterilization is accomplished.
Compared with prior art, the substantive distinguishing features that the present invention has is: adopt cutter that Li Ren is cut seven cuttves and become diamond shaped to put into salt solution to soak, make Li Ren keep vivid color and luster, and the uniform particles shape is attractive in appearance; Adopt and drop into 0.2% disodium ethylene diamine tetraacetate; Carry out in the liquid of precooking of 0.25% citric acid precooking under three different phase temperature conditions; Thereby Li Ren can be good at keeping vivid color and luster behind the system jar; And can maintain strong Chinese chestnut fragrance, and adopt the present technique scheme can suppress the metabolic activity of microorganisms such as bacterium, mould simultaneously, prolong storage life.
The specific embodiment
Below to the invention specific embodiment be further described:
A kind of Chinese chestnut processing technology provided by the invention may further comprise the steps:
(1) raw material are selected and are handled: will select for use high-quality, that no worm is mashed, greater than the fresh Chinese chestnut of 10g, the Chinese chestnut back of shelling is whittled into eight faces with cutter, put into salt solution immersion 30 minutes.
(2) rinsing of precooking: soaked Li Ren was put into the clear water rinsing 20 minutes; After the clear water rinsing, drop in the liquid of precooking of the citric acid that 0.2% disodium ethylene diamine tetraacetate and 0.25% are arranged; The amount of the used liquid of precooking is the twice of Li Ren two; Then Li Ren was precooked under 52～58 ℃ temperature conditions 40 minutes, under 80～84 ℃ temperature conditions, precooked 70 minutes subsequently, under 90～94 ℃ temperature conditions, precooked 90 minutes then; The Hou Liren that will precook then puts into 50 ℃ hot water rinsing 20 minutes, rinsing 10～20 minutes in circulating water again;
(3) sorting: carry out classification by the fruit colour size, choose the underproof Li Ren of band spot;
(4) tinning: the 420 gram pulp of packing into after the glass tinning need be sterilized, and add 250 gram liquid glucoses;
(5) exhaust envelope jar: envelope jar after above-mentioned jar put into fumer thermal exhaust to central temperature and be not less than 90 ℃.
(6) sterilization, cooling: put under 110～150 ℃ of temperature conditions behind the envelope jar and carried out high temperature sterilization 40 minutes, through double water pipe water guide jar is carried out the segmentation cooling after sterilization is accomplished.
Claims (1)
1. Chinese chestnut processing technology is characterized in that this technology may further comprise the steps:
(1) Chinese chestnut is removed decapsidate, cut seven cuttves and become Li Ren after the diamond shaped to put into salt solution to soak 30 minutes;
(2) soaked Li Ren was put into the clear water rinsing 20 minutes; After the clear water rinsing, drop in the liquid of precooking of the citric acid that 0.2% disodium ethylene diamine tetraacetate and 0.25% are arranged; Under 52～58 ℃ temperature conditions, precooked 40 minutes; Under 80～84 ℃ temperature conditions, precooked 70 minutes subsequently, under 90～94 ℃ temperature conditions, precooked 90 minutes then;
(3) Hou Liren that will precook puts into 50 ℃ hot water rinsing 20 minutes, rinsing tinning and to add sugar content be 55% liquid glucose after 10～20 minutes in circulating water again.
(4) with above-mentioned jar put into fumer thermal exhaust to central temperature and be not less than 90 ℃ after envelope jar.
(5) put under 110～150 ℃ of temperature conditions after will sealing jar and carried out high temperature sterilization 40 minutes, carry out the segmentation cooling after sterilization is accomplished.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104508902A CN102488068A (en) | 2011-12-28 | 2011-12-28 | Method for processing Chinese chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104508902A CN102488068A (en) | 2011-12-28 | 2011-12-28 | Method for processing Chinese chestnut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102488068A true CN102488068A (en) | 2012-06-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104508902A Pending CN102488068A (en) | 2011-12-28 | 2011-12-28 | Method for processing Chinese chestnut |
Country Status (1)
| Country | Link |
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| CN (1) | CN102488068A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976415A (en) * | 2014-06-07 | 2014-08-13 | 遵化市金泰工贸有限公司 | Production method of soft flavor Chinese chestnut can |
| CN104305064A (en) * | 2014-10-14 | 2015-01-28 | 王惠莹 | Preparation method of instant taros |
| CN104522589A (en) * | 2014-12-19 | 2015-04-22 | 重庆雪瑞盛泉农业开发有限公司 | Preparation method of marinated bamboo shoot |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513967A (en) * | 2003-03-05 | 2004-07-21 | 北京市农林科学院植物营养与资源研究 | Chinese chestnut fruit wine preparation method and antibrowning composition |
| CN101125014A (en) * | 2006-08-14 | 2008-02-20 | 于山大 | Chestnut bifidobacterium factor functional beverage and preparation method thereof |
| CN101574160A (en) * | 2009-03-16 | 2009-11-11 | 芜湖新欣食品实业有限公司 | Method for processing chestnut in syrup |
-
2011
- 2011-12-28 CN CN2011104508902A patent/CN102488068A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513967A (en) * | 2003-03-05 | 2004-07-21 | 北京市农林科学院植物营养与资源研究 | Chinese chestnut fruit wine preparation method and antibrowning composition |
| CN101125014A (en) * | 2006-08-14 | 2008-02-20 | 于山大 | Chestnut bifidobacterium factor functional beverage and preparation method thereof |
| CN101574160A (en) * | 2009-03-16 | 2009-11-11 | 芜湖新欣食品实业有限公司 | Method for processing chestnut in syrup |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976415A (en) * | 2014-06-07 | 2014-08-13 | 遵化市金泰工贸有限公司 | Production method of soft flavor Chinese chestnut can |
| CN103976415B (en) * | 2014-06-07 | 2016-05-18 | 唐山市金泰旺食品有限公司 | The production method of flavor chestnut foods packed in carton containers |
| CN104305064A (en) * | 2014-10-14 | 2015-01-28 | 王惠莹 | Preparation method of instant taros |
| CN104522589A (en) * | 2014-12-19 | 2015-04-22 | 重庆雪瑞盛泉农业开发有限公司 | Preparation method of marinated bamboo shoot |
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Application publication date: 20120613 |