CN105995384A - Preserving method and eating method for stir-fried Chinese chestnuts - Google Patents
Preserving method and eating method for stir-fried Chinese chestnuts Download PDFInfo
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- CN105995384A CN105995384A CN201610331238.1A CN201610331238A CN105995384A CN 105995384 A CN105995384 A CN 105995384A CN 201610331238 A CN201610331238 A CN 201610331238A CN 105995384 A CN105995384 A CN 105995384A
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- Prior art keywords
- semen castaneae
- packaging
- stir
- eating
- preservation
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preserving method and an eating method for stir-fried Chinese chestnuts. According to the preserving method, the stir-fried Chinese chestnuts are cooled, packaged and stored at the temperature lower than or equal to 0 DEG C; packaging adopts sealed packaging with vacuum bags, sealed packaging with preservation bags, packaging with mesh bags, packaging with plastic bags, packaging with gunny bags or packaging with refrigeration boxes; the stir-fried Chinese chestnuts are packaged within 8 h after cooling. According to the eating method, the preserved Chinese chestnuts are boiled for 5-8 min for eating. With adoption of the methods, the Chinese chestnuts are easy to shell and not skin-sticking; each Chinese chestnut can be shelled, waste is avoided, the skin is integrally stuck to the shell, and the Chinese chestnut is convenient to eat; no additive is added, and the taste reaches the optimal state of the stir-fried Chinese chestnuts.
Description
Technical field
The invention belongs to food processing technology field, especially relate to the fresh-keeping and eating method of a kind of parch after-ripening Semen Castaneae.
Background technology
Semen Castaneae is a kind of famous-brand and high-quality dry fruit being of high nutritive value, and especially fries Semen Castaneae, extremely people and likes, fries Semen Castaneae and is also
The important channel that whole nation Semen Castaneae is sold, but physical characteristic after cooling down due to sugar stir-fry Semen Castaneae inherently, its moisture is few
Starch is many, easy to be dry hardening after cooling, and normal-temperature fresh-keeping loses again sugar and fries original local flavor of Semen Castaneae, there is presently no people
The storage problem of Semen Castaneae fried by the real sugar that solves, and the way generally used is sugar to be fried Semen Castaneae carry out deep processing process, but still
Because its use cost is big, can not really meet not only like eating stir-fry Semen Castaneae consumers in general requirement (color, but also
Good stripping).Generally Semen Castaneae Semen Castaneae after parch cools down in 12 hours, the most completely with the mouthfeel of the remaining temperature of parch
Most preferably.
The artificial opening of Semen Castaneae, breach are primarily to convenient good stripping at present, also there will be one in the Semen Castaneae course of processing simultaneously
A little breaches, Semen Castaneae mouthfeel can have a great impact by these openings, breach Semen Castaneae, and Semen Castaneae occurs pressing from both sides during processed
Raw, and have the Semen Castaneae of opening unhygienic；And band shell, uniform without breach, astomous Semen Castaneae mouthfeel, without half-cooked,
But bad stripping, uses inconvenience.
After now stir-fry Semen Castaneae directly places one day, meeting ixoderm, viscous shell, color become grey brown, and taste slightly has Kazakhstan taste, places
Three days kernel of Semen Castaneae Mollissimae become dry stripping hardening, good, but mouthfeel is poor, places 7 days Semen Castaneaes become stiff, kernel atrophy, shell well,
Become harder, mouthfeel is very poor, places 10 days Semen Castaneaes and is little to eat.
Summary of the invention
It is an object of the invention to provide the fresh-keeping and eating method of a kind of parch after-ripening Semen Castaneae, can solve existing band shell,
Imperforation, fry Semen Castaneae fresh-keeping without breach and be difficult to the problem peeled off.
Technical solution of the present invention is:
The preservation method of a kind of parch after-ripening Semen Castaneae, described method is packaging after the Semen Castaneae cooling after frying, and is placed in≤0 DEG C
Preservation.
The described vacuum bag that is packaged as packs or freshness protection package packs or mesh pocket packaging or plastic bag packaging or gunnysack
Packaging or cold closet packaging.
Described Semen Castaneae cooling means, for being immediately placed in cold water immersion 2～5 minutes after being fried by Semen Castaneae, drains away the water, ventilates
Dry up.
The air temperature that described ventilation dries up is 20～30 DEG C.
Described cold water temperature is 0～5 DEG C.
After described method is the Semen Castaneae cooling after frying, in 8 hours, carry out preservation.
Use the eating method of the fresh-keeping Semen Castaneae of described method, described eating method be fresh-keeping after Semen Castaneae carry out boiling 5～8
Min i.e. edible.
The method have the benefit that
1, the present invention can not only make the accumulating after parch of the stir-fry Semen Castaneae constant rotten, do not become dry, never degenerate, the most vast
Fry the practitioner of Semen Castaneae；
2, the present invention fries consumer's commercialization of Semen Castaneae, domestic storage and edible a whole set of combination for liking eating；
3, the present invention the most suitably fry Semen Castaneae long-distance transport and strange land is fresh-keeping, sell, for whole sale without being bound by
Only bottleneck taught what one has just learned；
4, Semen Castaneae of the present invention is without any additive, and mouthfeel has reached stir-fry Semen Castaneae optimum state；
5, employing the technology of the present invention Semen Castaneae is without breach, imperforation, good stripping, not ixoderm, and every Semen Castaneae can be peeled off,
Not waste, cot sticks together, and kernel is complete, edible very convenient；
6, using the inventive method to put half a year more than, color, smell and taste remain intact, and quality is not changed in, and meet plate
The needs of chestnut production cycle；
Optimal mouthfeel state when 7, using the inventive method that fresh Semen Castaneae can be kept to have tepid state after frying；
8, the inventive method is applicable to the Semen Castaneae of different cultivars, be applicable not only to sugar fry Semen Castaneae, apply also for various its
The Semen Castaneae of his taste；
9, using the preservation method of the present invention, Semen Castaneae can be heated with iterative cycles, also can keep the optimal mouthfeel of Semen Castaneae
State；
10, using the Semen Castaneae of the technology of the present invention parch due to imperforation, without breach, Semen Castaneae mouthfeel is uniform, without half-cooked shape
State；
11, quickly cooled down in cold water by the ripe Semen Castaneae after parch in the present invention, sector-style of going forward side by side is done, and can quickly remove
The moisture on chestnut shell surface, carries out cooling and locks fresh, and ensure that inner skin of Chinese chestnut is completely disengaged with chestnut shell, beneficially plate
The shelling of chestnut.
Accompanying drawing explanation
Fig. 1 uses the view that Semen Castaneae of the present invention shells completely；
Ripe Semen Castaneae room temperature after Fig. 2 prior art parch place 1～3 day back cover stick with skin together with schematic diagram；
The view that ripe Semen Castaneae room temperature after Fig. 3 prior art parch is shrivelled after placing 4～10 days.
Detailed description of the invention
Further illustrate the present invention below in conjunction with embodiment, but the scope of protection of present invention is not limited to implement
The scope of example statement.
Embodiment 1
The preservation method of a kind of parch after-ripening Semen Castaneae, described method is packaging after the Semen Castaneae cooling after frying, and is placed in 0 DEG C of guarantor
Hide.
The described vacuum bag that is packaged as packs.
Described Semen Castaneae cooling means, for being immediately placed in cold water immersion 3 minutes after being fried by Semen Castaneae, drains away the water, ventilates
Dry up.
The air temperature that described ventilation dries up is 28 DEG C.
Described cold water temperature is 2 DEG C.
After described method is the Semen Castaneae cooling after frying, packed at 8 hours.
Use the eating method of the fresh-keeping Semen Castaneae of described method, fresh-keeping after Semen Castaneae carry out boiling 6min i.e. edible.
Embodiment 2
The preservation method of a kind of parch after-ripening Semen Castaneae, described method is packaging after the Semen Castaneae cooling after frying, and is placed in-5 DEG C
Preservation.
The described freshness protection package that is packaged as packs.
Described Semen Castaneae cooling means, for being immediately placed in cold water immersion 4 minutes after being fried by Semen Castaneae, drains away the water, and ventilation is blown
Dry.
The air temperature that described ventilation dries up is 29 DEG C.
Described cold water temperature is 3 DEG C.
After described method is the Semen Castaneae cooling after frying, packed at 6 hours.
Use the eating method of the fresh-keeping Semen Castaneae of described method, fresh-keeping after Semen Castaneae carry out boiling 7min i.e. edible.
Embodiment 3
The preservation method of a kind of parch after-ripening Semen Castaneae, described method is packaging after the Semen Castaneae cooling after frying, and is placed in-15 DEG C
Preservation.
The described mesh pocket that is packaged as is packed.
Described Semen Castaneae cooling means, for being immediately placed in cold water immersion 4 minutes after being fried by Semen Castaneae, drains away the water, and ventilation is blown
Dry.
The air temperature that described ventilation dries up is 28 DEG C.
Described cold water temperature is 4 DEG C.
After described method is the Semen Castaneae cooling after frying, packed at 8 hours.
Use the eating method of the fresh-keeping Semen Castaneae of described method, fresh-keeping after Semen Castaneae carry out cold water and boil 6min i.e. edible.
Embodiment 4
The preservation method of a kind of parch after-ripening Semen Castaneae, described method is packaging after the Semen Castaneae cooling after frying, and is placed in-18 DEG C
Preservation.
Described it is packaged as plastic bag packaging.
Described Semen Castaneae cooling means, for being immediately placed in cold water immersion 5 minutes after being fried by Semen Castaneae, drains away the water, and ventilation is blown
Dry.
The air temperature that described ventilation dries up is 25 DEG C.
Described cold water temperature is 3 DEG C.
After described method is the Semen Castaneae cooling after frying, packed at 5 hours.
Use the eating method of the fresh-keeping Semen Castaneae of described method, fresh-keeping after Semen Castaneae carry out boiled water and boil 5min i.e. edible.
Embodiment 5
The preservation method of a kind of parch after-ripening Semen Castaneae, described method is packaging after the Semen Castaneae cooling after frying, and is placed in-10 DEG C
Preservation.
Described it is packaged as bale packing.
Described Semen Castaneae cooling means, for being immediately placed in cold water immersion 5 minutes after being fried by Semen Castaneae, drains away the water, and ventilation is blown
Dry.
The air temperature that described ventilation dries up is 30 DEG C.
Described cold water temperature is 5 DEG C.
After described method is the Semen Castaneae cooling after frying, packed at 7 hours.
Use the eating method of the fresh-keeping Semen Castaneae of described method, fresh-keeping after Semen Castaneae carry out cold water and boil 8min i.e. edible.
Embodiment 6
The preservation method of a kind of parch after-ripening Semen Castaneae, described method is packaging after the Semen Castaneae cooling after frying, and is placed in-4 DEG C
Preservation.
The described vacuum bag that is packaged as packs.
Described Semen Castaneae cooling means is for being immediately placed in cold water immersion 2 minutes after being fried by Semen Castaneae, the ventilation that drains away the water dries up.
The air temperature that described ventilation dries up is 30 DEG C.
Described cold water temperature is 0 DEG C.
After described method is the Semen Castaneae cooling after frying, packed at 3 hours.
Use the eating method of the fresh-keeping Semen Castaneae of described method, fresh-keeping after Semen Castaneae carry out cold water and boil 5min i.e. edible.
The different preservation times are shown in Table 1 to the impact of Semen Castaneae sensory evaluation scores, use preservation method of the present invention, can keep fresh
The color of Semen Castaneae 1 year, adapts to the market periods of Semen Castaneae.
The impact on Semen Castaneae sensory evaluation scores of the table 1 preservation time
| The preservation time | Color | Fragrant | Taste |
| 0 day | 9 | 10 | 10 |
| 1 day | 9 | 10 | 10 |
| 5 days | 9 | 10 | 10 |
| 10 days | 9 | 10 | 10 |
| 1 month | 9 | 10 | 10 |
| 3 months | 9 | 10 | 9 |
| Half a year | 8 | 10 | 9 |
| 1 year | 8 | 10 | 9 |
Note: each full marks 10 points
Table 2 preservation of the present invention post-heating processes the impact on Semen Castaneae quality
The above embodiments are only the preferred technical solution of the present invention, and are not construed as the restriction for the present invention, this Shen
Embodiment in please and the feature in embodiment, can mutual combination in any in the case of not conflicting.The guarantor of the present invention
The scope of protecting should with claim record technical scheme, including claim record technical scheme in technical characteristic etc.
It is protection domain with alternative.Equivalent the most in this range is improved, also within protection scope of the present invention.
Claims (7)
1. the preservation method of a parch after-ripening Semen Castaneae, it is characterised in that: described method is packaging after the Semen Castaneae cooling after frying, and is placed in≤0 DEG C of preservation.
Method the most according to claim 1, it is characterised in that be packaged as vacuum bag described in: and pack or freshness protection package packs or mesh pocket packaging or plastic bag packaging or bale packing or cold closet packaging.
Method the most according to claim 1, it is characterised in that: described Semen Castaneae cooling means, for being immediately placed in cold water immersion 2 ~ 5 minutes after being fried by Semen Castaneae, drains away the water, and ventilation dries up.
Method the most according to claim 3, it is characterised in that: the air temperature that described ventilation dries up is 20 ~ 30 DEG C.
Method the most according to claim 3, it is characterised in that: described cold water temperature is 0 ~ 5 DEG C.
Method the most according to claim 1, it is characterised in that: after described method is the Semen Castaneae cooling after frying, in 8 hours, carry out preservation.
7. use the eating method of the fresh-keeping Semen Castaneae of method described in claim 1 or 2 or 3 or 4 or 5 or 6, it is characterised in that: described eating method be fresh-keeping after Semen Castaneae carry out boiling 5 ~ 8 min i.e. edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610331238.1A CN105995384A (en) | 2016-05-18 | 2016-05-18 | Preserving method and eating method for stir-fried Chinese chestnuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610331238.1A CN105995384A (en) | 2016-05-18 | 2016-05-18 | Preserving method and eating method for stir-fried Chinese chestnuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995384A true CN105995384A (en) | 2016-10-12 |
Family
ID=57097876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610331238.1A Pending CN105995384A (en) | 2016-05-18 | 2016-05-18 | Preserving method and eating method for stir-fried Chinese chestnuts |
Country Status (1)
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406195A (en) * | 2011-12-01 | 2012-04-11 | 湖北华丽食品有限公司 | Fried chestnut processing technique |
| CN102687896A (en) * | 2012-06-04 | 2012-09-26 | 山东绿润食品有限公司 | Safe freshness-keeping storage and processing method for chestnuts |
| CN105831552A (en) * | 2016-03-24 | 2016-08-10 | 张伟艳 | Processing technology of dry fruit roasted with sugar before and after freeze storage |
-
2016
- 2016-05-18 CN CN201610331238.1A patent/CN105995384A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406195A (en) * | 2011-12-01 | 2012-04-11 | 湖北华丽食品有限公司 | Fried chestnut processing technique |
| CN102687896A (en) * | 2012-06-04 | 2012-09-26 | 山东绿润食品有限公司 | Safe freshness-keeping storage and processing method for chestnuts |
| CN105831552A (en) * | 2016-03-24 | 2016-08-10 | 张伟艳 | Processing technology of dry fruit roasted with sugar before and after freeze storage |
Non-Patent Citations (1)
| Title |
|---|
| 树洞: "炒熟的栗子怎么保存", 《宝宝知道百度母婴知识社区》 * |
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Application publication date: 20161012 |
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