CN103040036B - Spiced black chestnut leisure food and preparation method thereof - Google Patents
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Abstract
The invention discloses spiced black chestnut leisure food and a preparation method thereof. The spiced black chestnut leisure food is prepared by taking chestnuts as a raw material, adding the chestnuts into a mixed seasoning liquid prepared from seasonings, impregnating, performing steam cooking, fermenting by preserving heat, drying, packaging and sterilizing. By the preparation method, permeation of added materials can be effectively ensured, effective conversion of chestnut kernels is facilitated, the nutritional value of the chestnut kernels is improved, the color, fragrance and taste of the chestnuts are enriched, and thus the color varieties of the chestnut food are enriched. The spiced black chestnut leisure food is simple in preparation process, low in investment and quick in effect, is easily commercialized, and is extremely applicable to use of local materials for local processing in a Chestnut producing region so as to obtain the maximum economic and social benefits.
Description
Technical field
The present invention relates to food processing field, specifically relate to a kind of spiced black Chinese chestnut leisure food and preparation method thereof.
Background technology
Chinese chestnut claims again chestnut, chestnut fruit, great Li.Warm in nature, taste is sweet.Enter spleen, stomach, kidney channel.The traditional Chinese medical science thinks, Chinese chestnut has the effects such as nourishing stomach and spleen, the strong muscle of kidney tonifying, promoting blood circulation and hemostasis, can be used for that gastric disorder causing nausea is not eaten, dysentery, haematemesis, bleeding from five sense organs or subcutaneous tissue, has blood in stool, and that injury of tendon and muscle fracture is become silted up is swollen, pain, scrofula, the illnesss such as pyogenic infections.< < prescriptions worth thousand gold > > describes: " chestnut, kidney is fruit.Ephrosis should be eaten it." < < food book on Chinese herbal medicine > >: " kidney tonifying gas, makes us resistance to famine for main beneficial gas, thick stomach." content of carotenoid is higher in chestnut, therefore has the well effect of anti-oxidant, pre-anti-cancer, reduce in addition cholesterol, anti-tampon, and prevent the effect of virus, bacteria attack.The abundant unrighted acid that chestnut rice contains and vitamin, mineral matter, can preventing hypertension, coronary heart disease, artery sclerosis, osteoporosis diseases, also can be anti-ageing, promote longevity.In chestnut, contain a large amount of pantothenic acid (Cobastabs
3), can lack the various symptoms that cause by auxiliary curing pantothenic acid.The contained mineral matter of chestnut rice is very comprehensive, can be used for auxiliary treatment of prostatitis.That the contained carbohydrate of chestnut contributes to eliminate is tired, regain one's strength, relieving asthma, have replenish qi to invigorate the spleen, the effect of Mangnolia officinalis stomach and intestine, can prevent functional disturbances of gastrointestinal tract.Chestnut is in China's plantation history of existing more than 2,000 year, and it is a kind of fragrant and sweet good fruit, is also a kind of good and cheap, polytrophic invigorant and tonic good medicine.Chestnut not only contains much starch, and the multiple nutritional components content such as protein, fat, B family vitamin is rich, energy preventing hypertension, coronary heart disease, artery sclerosis, osteoporosis diseases, be excellent tonic product anti-ageing, that promote longevity, have the laudatory title of " kings of thousand fruits ".The deep process technology of China Chinese chestnut is still very weak at present, add that market product running level is not high, cause some Chinese chestnut producing regions to go out cash sale difficulty, cause very large waste, injure the enthusiasm of many Li Nong, the Chinese chestnut product of China is still fried Chinese chestnut, meat stir-fry Chinese chestnut as main take fresh Chinese chestnut, sugar at present, and this exists larger gap compared with the product of overseas market.Patent CN1484978A discloses " jujube chestnut series food and production method thereof ", and this invention is to make respectively jujube chestnut sauce, jujube chestnut, beverage, jujube chestnut mash, jujube chestnut paste, jujube chestnut sheet-like food take red date, chestnut, compound sugar, white granulated sugar as primary raw material; Patent CN1039950A discloses " producing the method for canned syrup Chinese chestnut "; CN101292753A discloses " liquor-saturated chestnut process technique ", and its technique is by Li Ren soaking in Chinese liquor liquor-saturated system, and then adds in proportion white granulated sugar, honey, mature vinegar to continue liquor-saturated system to form for one week; CN101601482A discloses " a kind of processing method of Chinese chestnut leisure food ", and CN101878932A discloses " a kind of oil-fried chestnut processing technology ", and CN102488254A also discloses " manufacture craft of saline taste chestnut "; With regard to prior art, can find out, its processing method all be unable to do without boil, roast, fried basic technology, can not fundamentally solve trophism, convenience and the longer shelf-life of Chinese chestnut as leisure food, be difficult to form the competitiveness in market.
Summary of the invention
The object of the present invention is to provide a kind of spiced black Chinese chestnut leisure food.
The present invention also aims to provide the preparation method of the black Chinese chestnut leisure food of a kind of spices.
For achieving the above object, the technical solution used in the present invention is:
The spiced black Chinese chestnut leisure food of one of the present invention, is take Chinese chestnut as raw material, adds in the blend flavouring liquid that flavoring makes, and through dipping, boiling, heat-preservation fermentation, dry, packing, sterilization, makes.
Its making step is: select completely filled fruit, even particle size, free from insect pests, mildew and rot, Chinese chestnut dry, the old knot of shell is raw material, be immersed in and contain 2%(weight ratio) salt and 0.5%(weight ratio) lemon aqueous acid in, after soak at room temperature 10 hours, drag in bamboo basket drop immersion liquid drying to the greatest extent, shell is cut to 0.5-1.0cm mono-osculum with cutter, standby, again Chinese prickly ash 10-15 gram, Chinese anise 15-25 gram, cassia bark 7-10 gram, pepper 5-10 gram, flos caryophylli 10-15 gram are ground into respectively to 60 order powder, add 2 kilograms, water, putting into pot heating boiled after 10 minutes, use slow fire instead and boil 30 minutes, obtain filtrate with 300 order filter-cloth filterings, in filtrate, add salt 5-10 gram, monosodium glutamate 5-8 gram, D-sorbite powder 30-60 gram, continue to boil, constant volume is made 1 kilogram of liquid seasoning, by the above-mentioned Chinese chestnut raw material of handling well, put into pot, Chinese chestnut raw material by weight: liquid seasoning=1:1 adds liquid seasoning, mix thoroughly, standing dipping 8 hours, then cover tightly pot cover very hot oven and heat stewing boiling after 1-2 hour, turn again low baking temperature, make a pot interior feed temperature remain on 70-80 ℃, after standing heat-preservation fermentation 36-48 hour, the fire heating of larding speech with literary allusions is again received to the greatest extent a pot interior feed liquid, pull out, put into drip pan, send into drying room, temperature is controlled at 55-60 ℃, dry 3-5 hour, dry in shell without feed liquid, till crust is tack-free, Chinese chestnut after drying is taken out, after making it naturally cooling, adopt high density polyethylene packaging bag, vacuum exhaust sealing, insert in 100 ℃ of boiling water sterilization 30 minutes, obtain spiced black Chinese chestnut leisure food.
A preparation method for the black Chinese chestnut leisure food of spices, is characterized in that it comprises following sequential steps:
Step (one) raw material screening:
Select completely filled fruit, even particle size, free from insect pests, mildew and rot, Chinese chestnut dry, the old knot of shell is raw material;
The processing of step (two) raw material:
By choose pick up the chestnut fruit of having screened be immersed in contain 2%(weight ratio) salt and 0.5%(weight ratio) lemon aqueous acid in, after soak at room temperature 10 hours, drag for drop immersion liquid to the greatest extent in bamboo basket, and dry, shell is cut to 0.5-1.0cm mono-osculum with cutter, standby;
The preparation of step (three) feed liquid:
Chinese prickly ash 10-15 gram, Chinese anise 15-25 gram, cassia bark 7-10 gram, pepper 5-10 gram, flos caryophylli 10-15 gram are ground into respectively to 60 order powder, add 2 kilograms, water, putting into pot heating boiled after 10 minutes, use slow fire instead and boil 30 minutes, obtain filtrate with 300 order filter-cloth filterings, in filtrate, add salt 5-10 gram, monosodium glutamate 5-8 gram, D-sorbite powder 30-60 gram, continue to boil, constant volume is made 1 kilogram of liquid seasoning;
Step (four) boiling fermentation:
By Chinese chestnut raw material after treatment step (two), put into pot, Chinese chestnut raw material by weight: liquid seasoning=1:1 adds step (three) liquid seasoning, mixes standing dipping 8 hours thoroughly, then cover tightly pot cover very hot oven and heat stewing boiling after 1-2 hour, turn again low baking temperature, make a pot interior feed temperature remain on 70-80 ℃, after standing heat-preservation fermentation 36-48 hour, the fire heating of larding speech with literary allusions is again received to the greatest extent a pot interior feed liquid, pulls out;
Step (five) is dry:
The Chinese chestnut of pulling out is put into drip pan, send into drying room, temperature is controlled at 55-60 ℃, dry 3-5 hour, be dried in shell tack-free without feed liquid, crust till;
Step (six) packing:
Chinese chestnut after drying is taken out, after making it naturally cooling, adopt high density polyethylene packaging bag, vacuum exhaust seals, and inserts in 100 ℃ of boiling water sterilization 30 minutes, obtains spiced black Chinese chestnut leisure food finished product.
Beneficial effect of the present invention
1, product of the present invention adopts the production technology that dipping, boiling, heat-preservation fermentation combine, and can effectively solve the infiltration adding materials, and is also conducive to effective conversion of chestnut kernel simultaneously, improves its nutritive value, has also enriched the color of Chinese chestnut.
2, the preparation method who adopts product of the present invention, the change that effectively solves color, shape and the kernel organic principle of product, has improved edible quality, thereby has enriched the designs and varieties of Chinese chestnut food, meets the needs of all orders of society.
3, product producing process of the present invention is fairly simple, small investment, and instant effect, makes product be easy to form commercialization, and the utmost point is suitable for Chinese chestnut producing region gathers materials on the spot, and processing, obtains maximum economic benefit and social benefit on the spot.
The specific embodiment
Embodiment 1
Select completely filled fruit, even particle size, free from insect pests, mildew and rot, the old Chinese chestnut of tying of dry, shell, be immersed in and contain 2%(weight ratio) salt and 0.5%(weight ratio) lemon aqueous acid in, after soak at room temperature 10 hours, drag for drop immersion liquid to the greatest extent in bamboo basket, after drying, shell is cut to 0.5-1.0cm osculum with cutter, standby.
Embodiment 2
Get 1000 grams, Chinese prickly ash, 2500 grams of Chinese anises, 700 grams, cassia bark, 500 grams, pepper, 1000 grams of flos caryophyllis are ground into respectively 60 order powder, add 200 kilograms, water, putting into pot heating boiled after 10 minutes, use slow fire instead and boil 30 minutes, with 300 order filter-cloth filterings, in filtrate, add 500 grams of salt, 500 grams of monosodium glutamates, 3000 grams, D-sorbite powder, put and in pot, continue slow fire and boil, make 100 kilograms of liquid seasonings, insert in pot, add 100 kilograms of the Chinese chestnuts that embodiment 1 obtains, mix thoroughly, standing dipping is after 8 hours, cover tightly pot cover, with very hot oven heating is stewing, boil after 1 hour, use low baking temperature instead, make a pot interior feed temperature remain on 70-80 ℃, standing heat-preservation fermentation is after 48 hours, with slow fire heating, a pot interior feed liquid is received to the greatest extent again, pull Chinese chestnut out and put into drip pan, send drying room to, 55 ℃ of temperature controls, dry 5 hours in shell without feed liquid, crust is tack-free, Chinese chestnut after drying is taken out to drying room, after making it naturally cooling, use high density polyethylene packaging bag, employing vacuum exhaust sealing, inserting sterilization in 100 ℃ of boiling water got product after 30 minutes.
Embodiment 3
Get 1500 grams, Chinese prickly ash, 1500 grams of Chinese anises, 1000 grams, cassia bark, 1000 grams, pepper, 1500 grams of flos caryophyllis are ground into respectively 60 order powder, add 200 kilograms, water, putting into pot heating boiled after 10 minutes, use slow fire instead and boil 30 minutes, with 300 order filter-cloth filterings, in filtrate, add 600 grams of salt, 800 grams of monosodium glutamates, 8000 grams, D-sorbite powder, put and in pot, continue slow fire and boil, make 100 kilograms of liquid seasonings, insert in pot, add 100 kilograms of the Chinese chestnuts that embodiment 1 obtains, mix thoroughly, standing dipping is after 8 hours, cover tightly pot cover, with very hot oven heating is stewing, boil after 2 hours, use low baking temperature instead, make a pot interior feed temperature remain on 70-80 ℃, standing heat-preservation fermentation is after 36 hours, with slow fire heating, a pot interior feed liquid is received most, pull Chinese chestnut out and put into drip pan, send drying room to, 60 ℃ of temperature controls, dry 4 hours in shell without feed liquid, crust is tack-free, Chinese chestnut after drying is taken out to drying room, after making it naturally cooling, use high density polyethylene packaging bag, employing vacuum exhaust sealing, inserting sterilization in 100 ℃ of boiling water got product after 30 minutes.
Embodiment 4
Get 800 grams, Chinese prickly ash, 2000 grams of Chinese anises, 800 grams, cassia bark, 700 grams, pepper, 900 grams of flos caryophyllis are ground into respectively 60 order powder, add 200 kilograms, water, putting into pot heating boiled after 10 minutes, use slow fire instead and boil 30 minutes, with 300 order filter-cloth filterings, in filtrate, add 1000 grams of salt, 700 grams of monosodium glutamates, 6000 grams, D-sorbite powder, put and in pot, continue slow fire and boil, make 100 kilograms of liquid seasonings, insert in pot, add 100 kilograms of the Chinese chestnuts that embodiment 1 obtains, mix thoroughly, standing dipping is after 8 hours, cover tightly pot cover, with very hot oven heating is stewing, boil after 1.5 hours, use low baking temperature instead, make a pot interior feed temperature remain on 70-80 ℃, standing heat-preservation fermentation is after 42 hours, with slow fire heating, a pot interior feed liquid is received most, pull Chinese chestnut out and put into drip pan, send drying room to, 58 ℃ of temperature controls, dry 3 hours in shell without feed liquid, crust is tack-free, Chinese chestnut after drying is taken out to drying room, after making it naturally cooling, use high density polyethylene packaging bag, employing vacuum exhaust sealing, inserting sterilization in 100 ℃ of boiling water got product after 30 minutes.
Claims (1)
1. a preparation method for the black Chinese chestnut leisure food of spices, is characterized in that comprising following sequential steps:
Step (one) raw material screening:
Select completely filled fruit, even particle size, free from insect pests, mildew and rot, Chinese chestnut dry, the old knot of shell is raw material;
The processing of step (two) raw material:
By choosing, pick up in the lemon aqueous acid that the chestnut fruit of having screened is immersed in the salt that contains weight ratio 2% and 0.5%, soak at room temperature, after 10 hours, drags for drop immersion liquid to the greatest extent in bamboo basket, and dries, and shell is cut to 0.5-1.0cm mono-osculum with cutter, standby;
The preparation of step (three) feed liquid:
Chinese prickly ash 10-15 gram, Chinese anise 15-25 gram, cassia bark 7-10 gram, pepper 5-10 gram, flos caryophylli 10-15 gram are ground into respectively to 60 order powder, add 2 kilograms, water, putting into pot heating boiled after 10 minutes, use slow fire instead and boil 30 minutes, obtain filtrate with 300 order filter-cloth filterings, in filtrate, add salt 5-10 gram, monosodium glutamate 5-8 gram, D-sorbite powder 30-60 gram, continue to boil, constant volume is made 1 kilogram of liquid seasoning;
Step (four) boiling fermentation:
By Chinese chestnut raw material after treatment step (two), put into pot, by weight Chinese chestnut raw material: liquid seasoning=1:1, add step (three) liquid seasoning, mix standing dipping 8 hours thoroughly, then cover tightly pot cover very hot oven and heat stewing boiling after 1-2 hour, turn again low baking temperature, make a pot interior feed temperature remain on 70-80 ℃, after standing heat-preservation fermentation 36-48 hour, the fire heating of larding speech with literary allusions is again received to the greatest extent a pot interior feed liquid, pulls out;
Step (five) is dry:
The Chinese chestnut of pulling out is put into drip pan, send into drying room, temperature is controlled at 55-60 ℃, dry 3-5 hour, be dried in shell tack-free without feed liquid, crust till;
Step (six) packing:
Chinese chestnut after drying is taken out, after making it naturally cooling, adopt high density polyethylene packaging bag, vacuum exhaust seals, and inserts in 100 ℃ of boiling water sterilization 30 minutes, obtains spiced black Chinese chestnut leisure food.
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| CN103584206B (en) * | 2013-11-27 | 2015-05-06 | 福建乡下厨房食品有限公司 | Instant spiced Chinese chestnut processing technology |
| CN105380214A (en) * | 2015-11-30 | 2016-03-09 | 全椒县周杨农业有限公司 | Processing and production method of five-spice carya illinoensis |
| CN107751531A (en) * | 2017-10-30 | 2018-03-06 | 广西天峨县果然美食品有限公司 | A kind of preparation method of fragrant and sweet Chinese chestnut |
| CN107981303A (en) * | 2017-11-28 | 2018-05-04 | 广西天峨县果然美食品有限公司 | A kind of preparation method of spices Chinese chestnut |
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| CN1732806A (en) * | 2004-08-11 | 2006-02-15 | 周运富 | Vacuum packaged ringent chestnut |
| CN100998428B (en) * | 2006-01-09 | 2010-06-16 | 洽洽食品股份有限公司 | Chinese chestnut processing method |
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