CN103584206B - Instant spiced Chinese chestnut processing technology - Google Patents

Instant spiced Chinese chestnut processing technology Download PDF

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Publication number
CN103584206B
CN103584206B CN201310608975.8A CN201310608975A CN103584206B CN 103584206 B CN103584206 B CN 103584206B CN 201310608975 A CN201310608975 A CN 201310608975A CN 103584206 B CN103584206 B CN 103584206B
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CN
China
Prior art keywords
chinese chestnut
chestnut
chinese
sterilization
processing
Prior art date
Application number
CN201310608975.8A
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Chinese (zh)
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CN103584206A (en
Inventor
吴治德
余盛灯
杨莆城
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福建乡下厨房食品有限公司
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Priority to CN201310608975.8A priority Critical patent/CN103584206B/en
Publication of CN103584206A publication Critical patent/CN103584206A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

The invention discloses an instant spiced Chinese chestnut processing technology which comprises the following steps: 1) sorting; 2) temporarily storing; 3) blanching; 4) cooling; 5) shelling chestnuts; 7) braising: drained Chinese chestnuts and five spices are placed in a jacketed kettle to be braised for 20-25min at 95-105 DEG C; 8) drying: the braised Chinese chestnuts are placed in a dryer to be dried for 25-30min at 65-70 DEG C; 9) vacuum packaging; 10) sterilizing; 11) warehousing. Chinese chestnuts produced by the instant spiced Chinese chestnut processing technology reserve the nutritive value of Chinese chestnuts, taste mellow and have the five-spice flavor; the processing technology provided by the invention can also restrain the metabolic activities of bacteria, mildews and other microorganisms in Chinese chestnuts so as to prolong the storage life of the Chinese chestnuts.

Description

A kind of instant spiced method for processing Chinese chestnut
Technical field
The present invention relates to the processing technology of a kind of Chinese chestnut, particularly relate to a kind of instant spiced method for processing Chinese chestnut.
Background technology
Chinese chestnut is also chestnut, and chestnut is nutritious, and vitamin C content is more taller than tomato, tens times of apple especially.Mineral matter in chestnut is also very comprehensive, has potassium, zinc, iron etc., although 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.Chinese chestnut is edible for a long time can reach the health-care efficacies such as nourishing the stomach, invigorating the spleen, kidney tonifying, beauty treatment, has the laudatory title of east " pearl " and " Qarnet ".
Chinese chestnut because of its nutritive value and unique mouthfeel fragrance very popular, but Chinese chestnut only has in particular season
Output, if do not stored through processing process, is easy to rotten spoiled, loses its original nutritive value and taste flavor.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of time of storage long, keeping the nutritive value of Chinese chestnut, and there is the instant spiced method for processing Chinese chestnut of spiced.
Technical scheme of the present invention is: a kind of instant spiced method for processing Chinese chestnut, and described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: by the Chinese chestnut temporary 5-10 days at 0-5 DEG C chosen;
3) blanching: Chinese chestnut is put into water and boils 5-10min, after stopping heating, continues to soak 3-10min, puts into cold water immediately after pulling out;
4) cool: with water, Chinese chestnut is cooled to room temperature;
5) chestnut clothing is removed;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain for subsequent use;
7) simmer: the Chinese chestnut drained and five spices are put into jacketed pan, at 95-105 DEG C, simmer 20-25min;
8) dry: the Chinese chestnut after simmering is put into dryer, at 65-70 DEG C, dries 25-30min;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packaging is adopted superhigh temperature water dip sterilization;
11) put in storage.
Step 2 of the present invention) in, by the Chinese chestnut temporary 5-10 days at 0-5 DEG C chosen.
In step 3) of the present invention, Chinese chestnut is carried out blanching, thus chestnut clothing is produced with chestnut film be separated, be convenient in step 5), remove chestnut clothing.
Step 7) of the present invention simmer and the drying operation of step 8) is the committed step of method for processing Chinese chestnut of the present invention, simmer in process, not only Chinese chestnut can be boiled, keep the nutritive value of Chinese chestnut, the taste of five spices can also be made to infiltrate through in Chinese chestnut, make Chinese chestnut have spiced, mouthfeel is aromatic, and has spiced local flavor.In drying course, remove the moisture on Chinese chestnut surface, the storage period of Chinese chestnut can be extended.Meanwhile, in these two steps, the time of strict Controlling Technology and temperature, avoid simmering overlong time, and not only the nutritional labeling of Chinese chestnut can part run off, and also can affect the mouthfeel of Chinese chestnut.And in drying course, remove Chinese chestnut moisture if undue, the mouthfeel of Chinese chestnut can be affected, and moisture removal is very few, then affect the memory time of Chinese chestnut.
In described step 7), the parts by weight of Chinese chestnut and each component of five spices are as follows:
Chinese chestnut 100 parts;
Anistree 0.1-0.2 part;
Fennel seeds 0.1-0.2 part;
Cassia bark 0.05-0.1 part;
Cloves 0.05-0.1 part;
Pericarpium zanthoxyli schinifolii 0.05-0.1 part.
With circulating water, Chinese chestnut is cooled to room temperature in described step 4), Chinese chestnut surface cool can be made fast.
In the drying course of described step 8), stirring once, and packaging Chinese chestnut surface uniform is dried.
In described step 10), the Chinese chestnut after packaging is carried out superhigh temperature water dip sterilization, sterilization 20min at 121 DEG C, avoid sterilization not thorough, extend the pot-life of Chinese chestnut.
Leak test and drying process is also comprised in the middle of step 10) sterilization of the present invention and step 11) in-stockroom operation, be specially: the vacuum packaging Chinese chestnut after sterilization is poured in pond or bucket, choose the vacuum packaging Chinese chestnut of gas leakage of keeping afloat, then the vacuum packaging Chinese chestnut of not leaking gas is adopted strong dc hot-air seasoning.
The Chinese chestnut product that the instant spiced method for processing Chinese chestnut of the present invention is produced, saves the nutritive value of Chinese chestnut, taste mellow, and has spiced local flavor; Processing technology of the present invention can also suppress the metabolic activity of the microorganism such as bacterium, mould in Chinese chestnut, extends the storage life of Chinese chestnut.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is further detailed explanation.
A kind of instant spiced method for processing Chinese chestnut of the present invention, described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: by the Chinese chestnut temporary 5-10 days at 0-5 DEG C chosen;
3) blanching: Chinese chestnut is put into water and boils 5-10min, after stopping heating, continues to soak 3-10min, puts into cold water immediately after pulling out;
4) cool: with circulating water, Chinese chestnut is cooled to room temperature;
5) chestnut clothing is removed;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain for subsequent use;
7) simmer: the Chinese chestnut drained and five spices are put into jacketed pan, at 95-105 DEG C, simmer 20-25min;
The parts by weight of Chinese chestnut and each component of five spices are as follows:
Chinese chestnut 100 parts;
Anistree 0.1-0.2 part;
Fennel seeds 0.1-0.2 part;
Cassia bark 0.05-0.1 part;
Cloves 0.05-0.1 part;
Pericarpium zanthoxyli schinifolii 0.05-0.1 part;
8) dry: the Chinese chestnut after simmering is put into dryer, at 65-70 DEG C, dries 25-30min; In drying course, stirring once;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packaging is adopted superhigh temperature water dip sterilization, sterilization 20min at 121 DEG C;
11) leak test and drying process: poured in pond or bucket by the vacuum packaging Chinese chestnut after sterilization, chooses the vacuum packaging Chinese chestnut of gas leakage of keeping afloat, and then the vacuum packaging Chinese chestnut of not leaking gas is adopted strong dc hot-air seasoning;
12) put in storage.
Embodiment 1
A kind of instant spiced method for processing Chinese chestnut, described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: the Chinese chestnut chosen is kept in 7 days at 3 DEG C;
3) blanching: Chinese chestnut is put into water and boils 7min, after stopping heating, continues to soak 5min, puts into cold water immediately after pulling out;
4) cool: with circulating water, Chinese chestnut is cooled to room temperature;
5) chestnut clothing is removed;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain for subsequent use;
7) simmer: the Chinese chestnut drained and five spices are put into jacketed pan, at 100 DEG C, simmer 22min;
The parts by weight of Chinese chestnut and each component of five spices are as follows:
Chinese chestnut 100 parts;
Anistree 0.16 part;
Fennel seeds 0.12 part;
0.09 part, cassia bark;
Cloves 0.07 part;
Pericarpium zanthoxyli schinifolii 0.05 part;
8) dry: the Chinese chestnut after simmering is put into dryer, at 65-70 DEG C, dries 28min; In drying course, stirring once;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packaging is adopted superhigh temperature water dip sterilization, sterilization 20min at 121 DEG C;
11) leak test and drying process: poured in pond or bucket by the vacuum packaging Chinese chestnut after sterilization, chooses the vacuum packaging Chinese chestnut of gas leakage of keeping afloat, and then the vacuum packaging Chinese chestnut of not leaking gas is adopted strong dc hot-air seasoning;
12) put in storage.
Embodiment 2
A kind of instant spiced method for processing Chinese chestnut, described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: the Chinese chestnut chosen is kept in 10 days at 0 DEG C;
3) blanching: Chinese chestnut is put into water and boils 10min, after stopping heating, continues to soak 3min, puts into cold water immediately after pulling out;
4) cool: with circulating water, Chinese chestnut is cooled to room temperature;
5) chestnut clothing is removed;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain for subsequent use;
7) simmer: the Chinese chestnut drained and five spices are put into jacketed pan, at 95 DEG C, simmer 25min;
The parts by weight of Chinese chestnut and each component of five spices are as follows:
Chinese chestnut 100 parts;
Anistree 0.2 part;
Fennel seeds 0.1 part;
0.1 part, cassia bark;
Cloves 0.051 part;
Pericarpium zanthoxyli schinifolii 0.1 part;
8) dry: the Chinese chestnut after simmering is put into dryer, at 65-70 DEG C, dries 30min; In drying course, stirring once;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packaging is adopted superhigh temperature water dip sterilization, sterilization 20min at 121 DEG C;
11) leak test and drying process: poured in pond or bucket by the vacuum packaging Chinese chestnut after sterilization, chooses the vacuum packaging Chinese chestnut of gas leakage of keeping afloat, and then the vacuum packaging Chinese chestnut of not leaking gas is adopted strong dc hot-air seasoning;
12) put in storage.
Embodiment 3
A kind of instant spiced method for processing Chinese chestnut, described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: the Chinese chestnut chosen is kept in 5 days at 5 DEG C;
3) blanching: Chinese chestnut is put into water and boils 5min, after stopping heating, continues to soak 10min, puts into cold water immediately after pulling out;
4) cool: with circulating water, Chinese chestnut is cooled to room temperature;
5) chestnut clothing is removed;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain for subsequent use;
7) simmer: the Chinese chestnut drained and five spices are put into jacketed pan, at 105 DEG C, simmer 20min;
The parts by weight of Chinese chestnut and each component of five spices are as follows:
Chinese chestnut 100 parts;
Anistree 0.1 part;
Fennel seeds 0.2 part;
0.05 part, cassia bark;
Cloves 0.1 part;
Pericarpium zanthoxyli schinifolii 0.05 part;
8) dry: the Chinese chestnut after simmering is put into dryer, at 65-70 DEG C, dries 25min; In drying course, stirring once;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packaging is adopted superhigh temperature water dip sterilization, sterilization 20min at 121 DEG C;
11) leak test and drying process: poured in pond or bucket by the vacuum packaging Chinese chestnut after sterilization, chooses the vacuum packaging Chinese chestnut of gas leakage of keeping afloat, and then the vacuum packaging Chinese chestnut of not leaking gas is adopted strong dc hot-air seasoning;
12) put in storage.

Claims (6)

1. an instant spiced method for processing Chinese chestnut, its feature is being: described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: by the Chinese chestnut temporary 5-10 days at 0-5 DEG C chosen;
3) blanching: Chinese chestnut is put into water and boils 5-10min, after stopping heating, continues to soak 3-10min, puts into cold water immediately after pulling out;
4) cool: with water, Chinese chestnut is cooled to room temperature;
5) chestnut clothing is removed;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain for subsequent use;
7) simmer: the Chinese chestnut drained and five spices are put into jacketed pan, at 95-105 DEG C, simmer 20-25min;
8) dry: the Chinese chestnut after simmering is put into dryer, at 65-70 DEG C, dries 25-30min;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packaging is adopted superhigh temperature water dip sterilization;
11) put in storage.
2. instant spiced method for processing Chinese chestnut according to claim 1, its feature is being: in described step 7), and the parts by weight of Chinese chestnut and each component of five spices are as follows:
Chinese chestnut 100 parts;
Anistree 0.1-0.2 part;
Fennel seeds 0.1-0.2 part;
Cassia bark 0.05-0.1 part;
Cloves 0.05-0.1 part;
Pericarpium zanthoxyli schinifolii 0.05-0.1 part.
3. instant spiced method for processing Chinese chestnut according to claim 1, its feature is being: with circulating water, Chinese chestnut is cooled to room temperature in described step 4).
4. instant spiced method for processing Chinese chestnut according to claim 1, its feature is being: in the drying course of described step 8), stirring once.
5. instant spiced method for processing Chinese chestnut according to claim 1, its feature is being: in described step 10), and the Chinese chestnut after packaging is carried out superhigh temperature water dip sterilization, sterilization 20min at 121 DEG C.
6. instant spiced method for processing Chinese chestnut according to claim 1, its feature is being: also comprise leak test and drying process in the middle of described step 10) sterilization and step 11) in-stockroom operation, be specially: the vacuum packaging Chinese chestnut after sterilization is poured in pond or bucket, choose the vacuum packaging Chinese chestnut of gas leakage of keeping afloat, then the vacuum packaging Chinese chestnut of not leaking gas is adopted strong dc hot-air seasoning.
CN201310608975.8A 2013-11-27 2013-11-27 Instant spiced Chinese chestnut processing technology CN103584206B (en)

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CN103584206B true CN103584206B (en) 2015-05-06

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Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104041865B (en) * 2014-05-26 2016-04-06 江苏派乐滋食品有限公司 Preparation method of a kind of crisp Chinese chestnut benevolence and products thereof
CN105249447B (en) * 2015-11-26 2018-04-17 福建绿宝食品集团有限公司 A kind of instant Pleurotus eryngii and preparation method thereof
CN106262495A (en) * 2016-08-08 2017-01-04 承德神栗食品股份有限公司 The processing method of spiced Semen Castaneae lyophilizing section
CN106993793A (en) * 2017-04-10 2017-08-01 卿小艳 A kind of processing technology of Chinese chestnut
CN109198555A (en) * 2017-07-06 2019-01-15 陕西镇安云岭生态产业发展有限公司 A kind of instant spiced method for processing Chinese chestnut
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

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