CN103549547B - A kind of processing method of poor making sheet chestnut typical local food - Google Patents
A kind of processing method of poor making sheet chestnut typical local food Download PDFInfo
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- CN103549547B CN103549547B CN201310549989.7A CN201310549989A CN103549547B CN 103549547 B CN103549547 B CN 103549547B CN 201310549989 A CN201310549989 A CN 201310549989A CN 103549547 B CN103549547 B CN 103549547B
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- chinese chestnut
- chestnut
- leaf
- chinese
- making sheet
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of processing method of poor making sheet chestnut typical local food, belong to food processing field.The poor making sheet chestnut typical local food be processed into by the method, had both maintained the nutritional labeling that Chinese chestnut is intrinsic, had added again the aroma substance of multi-flavour, expanded the diversity of Chinese chestnut product, promoted Chinese chestnut edibility.The present invention adopts red wine vinasse and savory agent, sweetener, acid, tasty agents and natural flavouring to be mixed and made into local flavor preserved materials to carry out pickling process with the Chinese chestnut handled well, carry out again cooking or frying, make through sterilization, packaging, after cooking product food, chestnut meat is fine and smooth, aromatic, the bad and designed for old people of suitable tooth; Then mouthfeel is crisp fragrant to fry product, and chew food chewiness, during people's leisure amusement preferably, leisure is edible, and the method technique is simple, and suitability for industrialized is produced, and suitable Chinese chestnut producing region processes on the spot, promotes the economic development of Chinese chestnut plant husbandry better.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of processing method of poor making sheet chestnut typical local food.
Background technology
Chinese chestnut is also known as chestnut, Li Guo, great Li.Warm in nature, taste is sweet.Enter spleen, stomach, kidney channel.The traditional Chinese medical science is thought, 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, to have blood in stool, and injury of tendon and muscle fracture is become silted up swollen, pain, scrofula, the illnesss such as pyogenic infections." prescriptions worth thousand gold " describes: " chestnut, kidney is fruit.Ephrosis should eat it." " food book on Chinese herbal medicine ": " kidney tonifying gas, makes us resistance to famine for main beneficial gas, thick stomach." carbohydrate contained by chestnut contributes to dispelling fatigue, regains one's strength, relievings asthma, have replenish qi to invigorate the spleen, the effect of Mangnolia officinalis stomach and intestine, can functional disturbances of gastrointestinal tract be prevented.Chestnut has the plantation history of more than 2,000 year in China, 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 is not only containing 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 that is anti-ageing, that promote longevity, have the laudatory title of " kings of thousand fruits ".The deep process technology of current China Chinese chestnut is still very weak, add that market product operation level is not high, some Chinese chestnut producing regions are caused to go out cash sale difficulty, cause very large waste, injure the enthusiasm of many Li Nong, the Chinese chestnut product of current China still fries Chinese chestnut, meat burning Chinese chestnut based on fresh Chinese chestnut, sugar, and this is compared with the product of overseas market, there is larger gap, be difficult to the competitiveness forming market.
Summary of the invention
The object of the present invention is to provide a kind of processing method of poor making sheet chestnut typical local food, the poor making sheet chestnut typical local food be processed into by the method, both the nutritional labeling that Chinese chestnut is intrinsic had been maintained, add again the fragrance of Chinese chestnut multi-flavour, to expand the diversity of Chinese chestnut product, enrich the kind of chestnut product and the demand of mass consumption, promote Chinese chestnut edibility.
The object of the invention is to be realized by following technical scheme:
A processing method for poor making sheet chestnut typical local food, is characterized in that, is be made up of following processing step:
Step (one) Feedstock treating
Select without fresh Chinese chestnut fruit that is mildew and rot, free from insect pests, after removing brown shell with hulling machine, first soak 30min with pure water, pull out, after the most moisture of drop, drop into again containing the sodium pyrosulfite of percentage by weight 0.05%, the vitamin C of 0.02%, the NAC of 0.15% and 0.1% disodium ethylene diamine tetraacetate the aqueous solution in, heat 95-100 DEG C of blanching 3-5min, carry out color retention, adopt mechanical agitation simultaneously, slough inner skin of Chinese chestnut, then pull out, clean and after draining away the water with purified rinse water, for subsequent use;
Step (two) local flavor preserved materials is prepared
Get the vinasse of brewageing red wine and flavored condiment by weight the ratio mixing and stirring for 1:2-3, be mixed with local flavor preserved materials, for subsequent use;
Step (three) pickle
The Chinese chestnut that the local flavor preserved materials obtain step (two) and step () obtain after treatment, by weight the ratio mixing being 1:10-12, stirs, gently rubs with the hands evenly, load and pickle in cylinder, under being placed in 20-25 DEG C of environment, and dipping 40-45 days;
Step (four) Chinese chestnut is cleared up
By the Chinese chestnut that step (three) is pickled, after washing away with pure water the local flavor preserved materials sticking to Chinese chestnut surface fast, carry out shortening;
Step (five) cook or fry
According to the needs of consumption market, the Chinese chestnut after step (three) cleaning adopts and cooks or fry; Wherein cook be by cleaning after Chinese chestnut, insert in digester, atmospheric cooking 20-30min, make it well-done, take out, naturally cool and get final product;
Wherein fry be by diameter after the stone water of 2-3mm is rinsed well repeatedly, dry moisture, be placed in frying pan and first make popular, add Chinese chestnut in the Chinese chestnut after stone and cleaning by weight the ratio of 10:3 again, continue to fry well-done to Chinese chestnut, incline and, after sieve de-stone, Chinese chestnut is allowed naturally to cool and get final product;
Step (six) sterilization, packaging
By step (five) Chinese chestnut through cooking or frying, after sterilization, pick broken chestnut or damaged chestnut respectively, select complete Chinese chestnut and adopt polyethylene or aluminum foil compound bag to carry out vacuum or nitrogen-filled packaging, obtain poor making sheet chestnut typical local food finished product.
Wherein said flavor enhancement is that savory agent (includes but not limited to salt, soy sauce), sweetener (includes but not limited to white granulated sugar, brown sugar, maltose, steviol glycoside, D-sorbite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, Sucralose, xylitol, maltitol, honey), acid (includes but not limited to citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar), tasty agents (includes but not limited to sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, chickens' extract), natural flavouring (includes but not limited to Chinese prickly ash, pepper, anistree, ginger, garlic, capsicum, cumin, cassia bark, Chinese cassia tree, fructus amomi, tsaoko, nutmeg, cloves, galingal, fennel seeds, the root of Dahurain angelica, mustard, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, sanchi flower, rose, lilac and spice material are as five-spice powder, curry powder, in 13 perfume (or spice) one or both and be above combined).
Perilla leaf in natural flavouring described above, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
Chrysanthemum in natural flavouring described above, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, sanchi flower, rose, lilac are its dried flowers.
One or both and above arbitrary combination of savory agent described above, sweetener, acid, tasty agents, natural flavouring and spice material, the solid matter except liquid substance, all should pulverize the application of 1000-1200 mesh sieve.
Beneficial effect of the present invention
The present invention adopts red wine grain and savory agent, sweetener, acid, tasty agents and natural flavouring to be mixed and made into local flavor preserved materials to carry out pickling process with the Chinese chestnut handled well, its maximum advantage is that one is the Chinese chestnut typical local food that can be prepared into different flavor and mouthfeel according to the demand of different taste people, and being beneficial to consumer has more selection; Two is that curing process adopts ultramicro grinding technique that flavor enhancement is ground into superfine powder, is beneficial to distribution, is easy to be attached to the surface of Chinese chestnut, be beneficial to the infiltration in curing process, make curing process evenly tasty; Three is pickle the preserved materials that rear pure water washes away Chinese chestnut surface adhesion, makes Chinese chestnut any surface finish, appearance looks elegant, and taste is hidden wherein, eats crisp fragrance U.S..The inventive method also can carry out cooking or frying processing technology according to the demand in market respectively, cooks water content high, and after food, chestnut meat is fine and smooth, aromatic, the bad and designed for old people of suitable tooth; And frying the obtained Chinese chestnut of processing, mouthfeel is crisp fragrant, chews food chewiness, and during people's leisure amusement preferably, leisure is edible.The inventive method processes that poor making sheet chestnut typical local food technique is simple, suitability for industrialized is produced, product succinctly facilitates, delicious in taste, crisp fragrant, for chestnut product has newly added new product, Product processing Chinese chestnut producing region preferably processes on the spot, plants regional deep processing provide developing direction and method for Chinese chestnut, promote the economic development of plant husbandry better, because product of the present invention is unique, local flavor is unique, instant, product has good market prospects.
Detailed description of the invention
According to following examples, the present invention is further illustrated.
Embodiment 1
Select without fresh Chinese chestnut fruit that is mildew and rot, free from insect pests, after removing brown shell with hulling machine, first soak 30min with pure water, pull out, after the most moisture of drop, drop into again containing the sodium pyrosulfite of percentage by weight 0.05%, the vitamin C of 0.02%, the NAC of 0.15% and 0.1% disodium ethylene diamine tetraacetate the aqueous solution in, heat 95-100 DEG C of blanching 3-5min, carry out color retention, adopt mechanical agitation simultaneously, slough inner skin of Chinese chestnut, then pull out, clean and after draining away the water with purified rinse water, for subsequent use;
Embodiment 2
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1000 order fine powder salt 1.5 kilograms, 0.3 kilogram, Chinese prickly ash, five-spice powder 0.1 kilogram, after monosodium glutamate 0.1 kilogram of mixing and stirring, take the Chinese chestnut 30 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 20 DEG C of environment, after pickling 45 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, be placed in steamer, atmospheric cooking 20-30min, make it well-done, take out, it is allowed naturally to cool, after sterilization, adopt Polythene Bag to vacuumize, pack, obtain poor making sheet chestnut typical local food.
Embodiment 3
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1000 order fine powder salt 0.5 kilogram, white granulated sugar 2 kilograms, after citric acid 0.5 kilogram of mixing and stirring, take the Chinese chestnut 40 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 20 DEG C of environment, after pickling 45 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, be placed in steamer, atmospheric cooking 20-30min, make it well-done, take out, it is allowed naturally to cool, after sterilization, adopt aluminum foil compound bag to fill nitrogen, pack, obtain poor making sheet chestnut typical local food.
Embodiment 4
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1200 order fine powder salt 1 kilogram, 0.2 kilogram, Chinese prickly ash, 0.2 kilogram, cassia bark, cloves 0.1 kilogram, ginger 0.3 kilogram, after capsicum 1 kilogram of mixing and stirring, take the Chinese chestnut 41.8 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 25 DEG C of environment, after pickling 40 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, be placed in steamer, atmospheric cooking 20-30min, make it well-done, take out, it is allowed naturally to cool, after sterilization, adopt Polythene Bag to vacuumize, pack, obtain poor making sheet chestnut typical local food.
Embodiment 5
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1200 order fine powder salt 1.5 kilograms, 1 kilogram, capsicum, after cumin 0.5 kilogram of mixing and stirring, take the Chinese chestnut 48 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 22 DEG C of environment, after pickling 42 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, first will clean up with frying pan and dry the diameter after moisture and make popular at the stone of 2-3mm, the ratio being 10:3 in the weight ratio of stone and Chinese chestnut adds Chinese chestnut, carry out propagandizing hotly well-done to Chinese chestnut after, incline and, sieve de-stone, its Chinese chestnut is allowed naturally to cool, after sterilization, aluminum foil compound bag is adopted to fill nitrogen, pack, obtain poor making sheet chestnut typical local food.
Embodiment 6
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1000 order fine powder white granulated sugar 2.5 kilograms, after citric acid 0.5 kilogram of mixing and stirring, take the Chinese chestnut 40 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 20 DEG C of environment, after pickling 40 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, first will to clean up with frying pan and the diameter drying moisture is made popular at the stone of 2-3mm, the ratio being 10:3 in the weight ratio of stone and Chinese chestnut adds Chinese chestnut, carry out propagandizing hotly well-done to Chinese chestnut after, incline and, sieve de-stone, its Chinese chestnut is allowed naturally to cool, after sterilization, aluminum foil compound bag is adopted to fill nitrogen, pack, obtain poor making sheet chestnut typical local food.
Embodiment 7
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1000 order fine powder salt 0.5 kilogram, black tea 1 kilogram, after xylitol 1 kilogram of mixing and stirring, take the Chinese chestnut 35 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 20 DEG C of environment, after pickling 40 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, first will to clean up with frying pan and the diameter drying moisture is made popular at the stone of 2-3mm, the ratio being 10:3 in the weight ratio of stone and Chinese chestnut adds Chinese chestnut, carry out propagandizing hotly well-done to Chinese chestnut after, incline and, sieve de-stone, its Chinese chestnut is allowed naturally to cool, after sterilization, aluminum foil compound bag is adopted to fill nitrogen, pack, obtain poor making sheet chestnut typical local food.
Embodiment 8
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1100 order fine powder xylitol 2 kilograms, chrysanthemum 0.8 kilogram, after citric acid 0.2 kilogram of mixing and stirring, take the Chinese chestnut 40 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 23 DEG C of environment, after pickling 43 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, be placed in steamer, atmospheric cooking 20-30min, make it well-done, take out, it is allowed naturally to cool, after sterilization, adopt Polythene Bag to vacuumize, pack, obtain poor making sheet chestnut typical local food.
Embodiment 9
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1200 order fine powder Arabinose 2.5 kilograms, dried peppermint leaf 0.25 kilogram, after citric acid 0.15 kilogram of mixing and stirring, take the Chinese chestnut 39 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 20 DEG C of environment, after pickling 40 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, be placed in steamer, atmospheric cooking 20-30min, make it well-done, take out, it is allowed naturally to cool, after sterilization, adopt Polythene Bag to vacuumize, pack, obtain poor making sheet chestnut typical local food.
Embodiment 10
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1000 order fine powder salt 2 kilograms, after Chinese prickly ash 0.5 kilogram of mixing and stirring, take the Chinese chestnut 42 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 25 DEG C of environment, after pickling 40 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, first will to clean up with frying pan and the diameter drying moisture is made popular at the stone of 2-3mm, the ratio being 10:3 in the weight ratio of stone and Chinese chestnut adds Chinese chestnut, carry out propagandizing hotly well-done to Chinese chestnut after, incline and, sieve de-stone, its Chinese chestnut is allowed naturally to cool, after sterilization, aluminum foil compound bag is adopted to fill nitrogen, pack, obtain poor making sheet chestnut typical local food.
Embodiment 11
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1100 order fine powder salt 1 kilogram, sweet osmanthus 0.25 kilogram, after fructose 1 kilogram of mixing and stirring, take the Chinese chestnut 32.5 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 23 DEG C of environment, after pickling 43 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, be placed in steamer, atmospheric cooking 20-30min, make it well-done, take out, it is allowed naturally to cool, after sterilization, adopt Polythene Bag to vacuumize, pack, obtain poor making sheet chestnut typical local food.
Embodiment 12
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1000 order fine powder salt 1 kilogram, five-spice powder 0.5 kilogram, citric acid 0.25 kilogram, after chickens' extract 0.25 kilogram of mixing and stirring, take the Chinese chestnut 33 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 20 DEG C of environment, after pickling 45 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, first will to clean up with frying pan and the diameter drying moisture is made popular at the stone of 2-3mm, the ratio being 10:3 in the weight ratio of stone and Chinese chestnut adds Chinese chestnut, carry out propagandizing hotly well-done to Chinese chestnut after, incline and, sieve de-stone, its Chinese chestnut is allowed naturally to cool, after sterilization, aluminum foil compound bag is adopted to fill nitrogen, pack, obtain poor making sheet chestnut typical local food.
Embodiment 13
Take 1 kilogram, the vinasse brewageing red wine, add flavor enhancement 1200 order fine powder salt 1.25 kilograms, bunge pricklyash leaf 0.5 kilogram, perilla leaf 0.25 kilogram, fennel seeds 0.25 kilogram, after monosodium glutamate 0.2 kilogram of mixing and stirring, take the Chinese chestnut 41.4 kilograms mixing that embodiment 1 obtains again, and stir, light stranding is even, loading pickles in cylinder, under 25 DEG C of environment, after pickling 40 days, take out, the local flavor preserved materials sticking to Chinese chestnut surface is washed away fast with pure water, first will to clean up with frying pan and the diameter drying moisture is made popular at the stone of 2-3mm, the ratio being 10:3 in the weight ratio of stone and Chinese chestnut adds Chinese chestnut, carry out propagandizing hotly well-done to Chinese chestnut after, incline and, sieve de-stone, its Chinese chestnut is allowed naturally to cool, after sterilization, aluminum foil compound bag is adopted to fill nitrogen, pack, obtain poor making sheet chestnut typical local food.
Claims (4)
1. a poor making sheet chestnut typical local food, is characterized in that, be made up of following processing step:
Step (one) Feedstock treating
Select without fresh Chinese chestnut fruit that is mildew and rot, free from insect pests, after removing brown shell with hulling machine, first soak 30min with pure water, pull out, after the most moisture of drop, drop into again containing the sodium pyrosulfite of percentage by weight 0.05%, the vitamin C of 0.02%, the NAC of 0.15% and 0.1% disodium ethylene diamine tetraacetate the aqueous solution in, heat 95-100 DEG C of blanching 3-5min, carry out color retention, adopt mechanical agitation simultaneously, slough inner skin of Chinese chestnut, then pull out, clean and drain away the water with purified rinse water;
Step (two) local flavor preserved materials is prepared
Get the vinasse of brewageing red wine and flavored condiment by weight the ratio mixing and stirring for 1:2-3, be mixed with local flavor preserved materials, wherein flavored condiment is savory agent, sweetener, acid, tasty agents, natural flavouring, described savory agent is salt, soy sauce, sweetener is white granulated sugar, brown sugar, maltose, steviol glycoside, D-sorbite, Arabinose, fructose, glucose, witloof sugar, Radix Glycyrrhizae, lactitol, Sucralose, xylitol, maltitol, honey, acid is citric acid, tartaric acid, malic acid, lactic acid, phosphoric acid, fumaric acid, vinegar, tasty agents is sodium glutamate, Sodium Inosinate, sodium ribonucleotide, sodium guanylate, chickens' extract, natural flavouring is Chinese prickly ash, pepper, anistree, ginger, garlic, capsicum, cumin, cassia bark, Chinese cassia tree, fructus amomi, tsaoko, nutmeg, cloves, galingal, fennel seeds, the root of Dahurain angelica, mustard, dried orange peel, Radix Angelicae Sinensis, perilla leaf, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, black tea, green tea, oolong tea, chrysanthemum, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, sanchi flower, rose, lilac, five-spice powder, curry powder, one or more in 13 perfume (or spice) combine arbitrarily,
Step (three) pickle
The Chinese chestnut that the local flavor preserved materials obtain step (two) and step () obtain after treatment, by weight the ratio mixing being 1:10-12, stirs, gently rubs with the hands evenly, load and pickle in cylinder, under being placed in 20-25 DEG C of environment, and dipping 40-45 days;
Step (four) Chinese chestnut is cleared up
By the Chinese chestnut that step (three) is pickled, after washing away with pure water the local flavor preserved materials sticking to Chinese chestnut surface fast, carry out shortening;
Step (five) cook or fry
Chinese chestnut after step (four) cleaning is inserted in digester, and atmospheric cooking 20-30min, makes it to cook, and takes out, naturally cools and get final product;
First will clean up with frying pan and dry the diameter after moisture and make popular at the stone of 2-3mm, the ratio being 10:3 in the weight of stone and Chinese chestnut add step (four) clear up after Chinese chestnut, continue to fry and fry to Chinese chestnut, incline and, after sieve de-stone, Chinese chestnut is allowed naturally to cool and get final product;
Step (six) sterilization, packaging
By step (five) Chinese chestnut through cooking or frying, after sterilization, pick broken chestnut or damaged chestnut respectively, select complete Chinese chestnut and adopt polyethylene or aluminum foil compound bag to carry out vacuum or nitrogen-filled packaging, obtain poor making sheet chestnut typical local food finished product.
2. poor making sheet chestnut typical local food according to claim 1, it is characterized in that, the perilla leaf in described natural flavouring, bunge pricklyash leaf, fennel seeds leaf, cumin leaf, dried peppermint leaf, lotus leaf, lophatherum gracile, chicory leaf, folium lycii, ginkgo leaf, mulberry leaf, leaf of Herba Origani, balm leaf, green tea are its cured leafs.
3. poor making sheet chestnut typical local food according to claim 1, is characterized in that, the chrysanthemum in described natural flavouring, FI puerariae, russianolive flower, gardenia jasminoides, Jasmine, sweet osmanthus, dahurian rose flower, sanchi flower, rose, lilac are its dried flowers.
4. poor making sheet chestnut typical local food according to claim 1, it is characterized in that, one or more of described savory agent, sweetener, acid, tasty agents, natural flavouring combine arbitrarily, the solid matter except liquid substance, all should pulverize the application of 1000-1200 mesh sieve.
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| CN108065000A (en) * | 2016-11-17 | 2018-05-25 | 江西省英才食品科技有限公司 | A kind of preparation method of hypoglycemic, weight-losing toxin-expelling apple mulberry tea beverage |
| CN107279929A (en) * | 2017-08-08 | 2017-10-24 | 何家平 | One kind fries Chinese chestnut and preparation method thereof |
| CN108378315A (en) * | 2018-03-29 | 2018-08-10 | 上海海洋大学 | A kind of instant flavour Tilapia Fillet processing technology of low nitrite and amine substance |
| CN109588679A (en) * | 2018-12-31 | 2019-04-09 | 昆明源水农产品开发有限公司 | A kind of method for processing chestnut |
| CN109907280A (en) * | 2019-02-27 | 2019-06-21 | 陕西省生物农业研究所 | A kind of color protecting method for Chinese chestnut production and processing |
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| CN101601482A (en) * | 2009-07-15 | 2009-12-16 | 魏四海 | A kind of processing method of Chinese chestnut leisure food |
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| CN101292753A (en) * | 2008-05-26 | 2008-10-29 | 张书秘 | Liquor-saturated chestnut process technique |
| CN101601482A (en) * | 2009-07-15 | 2009-12-16 | 魏四海 | A kind of processing method of Chinese chestnut leisure food |
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