CN103156217A - Watered chestnut sauce and manufacturing method - Google Patents
Watered chestnut sauce and manufacturing method Download PDFInfo
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- CN103156217A CN103156217A CN2012102940953A CN201210294095A CN103156217A CN 103156217 A CN103156217 A CN 103156217A CN 2012102940953 A CN2012102940953 A CN 2012102940953A CN 201210294095 A CN201210294095 A CN 201210294095A CN 103156217 A CN103156217 A CN 103156217A
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Abstract
The invention relates to watered chestnut sauce and a manufacturing method. The method comprises the following steps that a, raw materials are steamed until inner cores are cooked well; b, the raw materials are crushed until a target fineness is less than or equal to 2 millimeters; c, blending liquid is configured, raw materials of the blending liquid are purified water and white granulated sugar, and by weight, 100 parts of sugar are added to each 100 parts of water to modulate sugar liquid; d, allocation and stir-frying of the raw materials are carried out, by weight, the blending liquid and the raw materials are added to a stirring pot according to the proportion of 75:100 to be mixed with the raw materials until fully uniform stirring; e, canning is carried out; and f, sterilization is carried out. The manufactured chestnut sauce retains uniquely fragrant, sweet and glutinous mouthfeel of chestnuts, food additives are nit added in the whole processing process, grease is not used and not added, sterilization is carried out through high temperature and high pressure to guarantee quality, the quality of products can be guaranteed, and health of consumers is benefited.
Description
Technical field
The present invention relates to a kind of new food and preparation method thereof, be specifically related to a kind of water-based Chinese chestnut sauce and preparation method.
Background technology
At present, the method that Chinese chestnut deep processing field is used for doing sauce is mainly traditional oiliness Li Rong processing method, after namely using colloid mill with the complete fragmentation of raw material, adds the water sugaring and boils, then add edible oil to make it oil content and reach certain proportion, control bacterium by hot canning and realize guaranteeing the quality.The tannin layer that is mainly derived from the following 0.5mm of epidermis due to unique mouthfeel and the fragrance of Chinese chestnut itself, and the fragrance of Chinese chestnut forms very complicated, the fragrance of Chinese chestnut uniqueness and the mouthfeel of glutinous perfume (or spice) have not existed substantially after the fragmentation of process colloid mill, so currently marketed Chinese chestnut Rong product has just kept the taste of very little a part of Chinese chestnut, mouthfeel can not be given prominence to the Chinese chestnut characteristics, and product is very little for consumer's attraction.Realize guaranteeing the quality by floorboard with high oil content and interpolation anticorrisive agent, product quality can not effectively be guaranteed, be affected the consumer health.
Summary of the invention
It is improper to make for Chinese chestnut sauce in above-mentioned prior art, cause the Chinese chestnut sauce mouthfeel poor, product quality is difficult to guarantee, affect consumer health's technical barrier, the invention provides a kind of effective raising Chinese chestnut sauce mouthfeel, can guarantee product quality, be conducive to a kind of Chinese chestnut sauce preparation method of consumer health.
The technical solution used in the present invention is:
Water-based Chinese chestnut sauce and preparation method comprise the steps:
A, raw material steam, and steam to inner core raw material ripe rotten;
B, raw material fragmentation are crushed to the target fineness less than or equal to 2 millimeters with raw material;
C, configuration seasoning liquid, the final moisture content value of product is 50%-55%, and the pol value is 30%-40%, and the moisture content value of raw material itself is at 48%-50%, and the pol value is 15%, according to both gap configuration seasoning liquids; Being formulated in Cooling or heating jar of seasoning liquid carried out, and the raw material of this seasoning liquid is pure water and white granulated sugar, and the water that calculates every 100 parts according to parts by weight adds the sugar of 100 parts to be modulated into liquid glucose.
D, material allocation frying are calculated according to parts by weight, mix with raw material in the middle of seasoning liquid and raw material are added agitated kettle according to the ratio of 75:100, stir;
E, canned dresses up the fixedly product of grammes per square metre with raw material packet;
F, sterilization, the product sterilization makes finished product.
It is jacketed pan that described raw material steams equipment therefor.
The broken equipment therefor of described raw material is pulper.
The canned equipment therefor of described raw material is volume film packing machine.
Described product sterilization equipment therefor is high-temperature sterilization pot.
The beneficial effect of the relative prior art of the present invention:
Chinese chestnut sauce preparation method of the present invention produce Chinese chestnut sauce be the Chinese chestnut sauce product of a kind of new taste and state, its mouthfeel keeps the characteristics of the sweet and glutinous of Chinese chestnut uniqueness, do not add food additives in process whole process, do not use and do not add grease, realize guaranteeing the quality by high temperature high pressure sterilizing, can guarantee product quality, be conducive to the consumer health.
The specific embodiment
The present invention will be described in detail for following examples:
Chinese chestnut sauce preparation method of the present invention, procedure of processing is:
1, raw material steams
Use jacketed pan to steam to inner core raw material ripe rotten.
2, raw material is broken
Use pulper just raw material is crushed to the target fineness less than or equal to 2 millimeters.
3, the configuration seasoning liquid
The final moisture content value of product is 50%-55%, and the pol value is 30%-40%, and the moisture content value of raw material itself is at 48%-50%, and the pol value is 15%, according to both gap configuration seasoning liquids; Being formulated in Cooling or heating jar of seasoning liquid carried out, and the raw material of this seasoning liquid is pure water and white granulated sugar, and the water that calculates every 100 parts according to parts by weight adds the sugar of 100 parts to be modulated into liquid glucose.
4, the material allocation frying
Calculate according to parts by weight, mix with raw material in the middle of seasoning liquid and raw material are added agitated kettle according to the ratio of 75:100, stir.
5, canned
By volume film packing machine, raw material packet is dressed up the fixedly product of grammes per square metre, packaging material uses high temperature resistant anti-cooking food packaging material.
6, sterilization
Use the high-temperature sterilization pot sterilization to realize that product guarantees the quality, make finished product.
Chinese chestnut sauce preparation method of the present invention, raw material adopt the method that steams to make it ripe rotten, and nutritional labeling does not run off, and mouthfeel does not descend.Then adopt the technology of physics fragmentation, it is broken into Li Sha state with particle, guarantee that tannin is not destroyed to have guaranteed mouthfeel.Only add pure water and white granulated sugar seasoning, do not use food additives and grease, more healthy nature.Realize guaranteeing the quality by high temperature sterilization, product quality is more guaranteed.
Claims (5)
1. water-based Chinese chestnut sauce and preparation method, is characterized in that, comprises the steps:
A, raw material steam, and steam to inner core raw material ripe rotten;
B, raw material fragmentation are crushed to the target fineness less than or equal to 2 millimeters with raw material;
C, configuration seasoning liquid, the final moisture content value of product is 50%-55%, and the pol value is 30%-40%, and the moisture content value of raw material itself is at 48%-50%, and the pol value is 15%, according to both gap configuration seasoning liquids; Being formulated in Cooling or heating jar of seasoning liquid carried out, and the raw material of this seasoning liquid is pure water and white granulated sugar, and the water that calculates every 100 parts according to parts by weight adds the sugar of 100 parts to be modulated into liquid glucose;
D, material allocation frying are calculated according to parts by weight, mix with raw material in the middle of seasoning liquid and raw material are added agitated kettle according to the ratio of 75:100, stir;
E, canned dresses up the fixedly product of grammes per square metre with raw material packet;
F, sterilization, the product sterilization makes finished product.
2. Chinese chestnut sauce preparation method according to claim 1, it is characterized in that: it is jacketed pan that described raw material steams equipment therefor.
3. Chinese chestnut sauce preparation method according to claim 1, it is characterized in that: the broken equipment therefor of described raw material is pulper.
4. Chinese chestnut sauce preparation method according to claim 1, it is characterized in that: the canned equipment therefor of described raw material is volume film packing machine.
5. Chinese chestnut sauce preparation method according to claim 1, it is characterized in that: described product sterilization equipment therefor is high-temperature sterilization pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102940953A CN103156217A (en) | 2012-08-18 | 2012-08-18 | Watered chestnut sauce and manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102940953A CN103156217A (en) | 2012-08-18 | 2012-08-18 | Watered chestnut sauce and manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103156217A true CN103156217A (en) | 2013-06-19 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102940953A Pending CN103156217A (en) | 2012-08-18 | 2012-08-18 | Watered chestnut sauce and manufacturing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN103156217A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235234A (en) * | 2016-07-29 | 2016-12-21 | 张毅 | Preparation method of Chinese chestnut sauce and products thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278749A (en) * | 2008-05-26 | 2008-10-08 | 张书秘 | Technique for processing chestnut jam |
| CN101336736A (en) * | 2008-08-15 | 2009-01-07 | 赵存友 | Chinese chestnut sauce |
| CN102138683A (en) * | 2010-08-30 | 2011-08-03 | 安徽本草堂生物科技有限公司 | Chestnut jam and production process thereof |
-
2012
- 2012-08-18 CN CN2012102940953A patent/CN103156217A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278749A (en) * | 2008-05-26 | 2008-10-08 | 张书秘 | Technique for processing chestnut jam |
| CN101336736A (en) * | 2008-08-15 | 2009-01-07 | 赵存友 | Chinese chestnut sauce |
| CN102138683A (en) * | 2010-08-30 | 2011-08-03 | 安徽本草堂生物科技有限公司 | Chestnut jam and production process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 余兴华: "板栗综合加工研究", 《食品科学》, no. 11, 30 November 1996 (1996-11-30) * |
| 吴雪辉: "板栗酱的生产技术", 《中国农村科技》, no. 12, 1 December 2005 (2005-12-01) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235234A (en) * | 2016-07-29 | 2016-12-21 | 张毅 | Preparation method of Chinese chestnut sauce and products thereof |
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Application publication date: 20130619 |