CN106035928A - Manufacture method of amber Chinese chestnut nutritious cans - Google Patents
Manufacture method of amber Chinese chestnut nutritious cans Download PDFInfo
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- CN106035928A CN106035928A CN201610354691.4A CN201610354691A CN106035928A CN 106035928 A CN106035928 A CN 106035928A CN 201610354691 A CN201610354691 A CN 201610354691A CN 106035928 A CN106035928 A CN 106035928A
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- China
- Prior art keywords
- semen castaneae
- sugar
- oil
- kilograms
- sarcocarp
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- 235000008935 nutritious Nutrition 0.000 title claims abstract description 12
- 229920002892 amber Polymers 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000006667 Aleurites moluccana Nutrition 0.000 title abstract 3
- 240000004957 Castanea mollissima Species 0.000 title abstract 3
- 235000018244 Castanea mollissima Nutrition 0.000 title abstract 3
- 235000009508 confectionery Nutrition 0.000 claims abstract description 17
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 210000000582 Semen Anatomy 0.000 claims description 84
- 239000007788 liquid Substances 0.000 claims description 35
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000015177 dried meat Nutrition 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000834 fixative Substances 0.000 claims description 10
- 238000009923 sugaring Methods 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 150000003700 vitamin C derivatives Chemical class 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- PIICEJLVQHRZGT-UHFFFAOYSA-N 1,2-ethanediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 claims description 4
- 210000003491 Skin Anatomy 0.000 claims description 4
- 230000002159 abnormal effect Effects 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- REDXJYDRNCIFBQ-UHFFFAOYSA-N aluminium(3+) Chemical compound [Al+3] REDXJYDRNCIFBQ-UHFFFAOYSA-N 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminum Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 230000000844 anti-bacterial Effects 0.000 claims description 4
- 108010052008 colla corii asini Proteins 0.000 claims description 4
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000013324 preserved food Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- MCSINKKTEDDPNK-UHFFFAOYSA-N Propyl propanoate Chemical compound CCCOC(=O)CC MCSINKKTEDDPNK-UHFFFAOYSA-N 0.000 claims description 3
- 241001593750 Turcica Species 0.000 claims description 3
- 240000002268 Citrus limon Species 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 210000000988 Bone and Bones Anatomy 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 208000001132 Osteoporosis Diseases 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 210000002435 Tendons Anatomy 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 230000001954 sterilising Effects 0.000 abstract 1
- 238000009495 sugar coating Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 4
- 210000003734 Kidney Anatomy 0.000 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N Malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 4
- 210000003205 Muscles Anatomy 0.000 description 4
- 229940099690 malic acid Drugs 0.000 description 4
- 239000001630 malic acid Substances 0.000 description 4
- 235000011090 malic acid Nutrition 0.000 description 4
- 210000000952 Spleen Anatomy 0.000 description 3
- 208000002399 Aphthous Stomatitis Diseases 0.000 description 2
- 241001070941 Castanea Species 0.000 description 2
- 235000014036 Castanea Nutrition 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- GUBGYTABKSRVRQ-YOLKTULGSA-N Maltose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)O[C@H]1CO)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 GUBGYTABKSRVRQ-YOLKTULGSA-N 0.000 description 2
- 210000002784 Stomach Anatomy 0.000 description 2
- 229940046009 Vitamin E Drugs 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 235000012970 cakes Nutrition 0.000 description 2
- 201000008286 diarrhea Diseases 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 150000003712 vitamin E derivatives Chemical class 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 210000004369 Blood Anatomy 0.000 description 1
- 208000004981 Coronary Disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000219428 Fagaceae Species 0.000 description 1
- 206010016256 Fatigue Diseases 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 206010018836 Haematochezia Diseases 0.000 description 1
- 210000001624 Hip Anatomy 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 210000003127 Knee Anatomy 0.000 description 1
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 description 1
- 210000002414 Leg Anatomy 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 210000004185 Liver Anatomy 0.000 description 1
- 235000014435 Mentha Nutrition 0.000 description 1
- 241001072983 Mentha Species 0.000 description 1
- 208000007117 Oral Ulcer Diseases 0.000 description 1
- 240000008915 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 229940069949 Propolis Drugs 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 244000235630 Prugna di Malabar Species 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229960002477 Riboflavin Drugs 0.000 description 1
- AUNGANRZJHBGPY-OUCADQQQSA-N Riboflavin Natural products OC[C@@H](O)[C@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-OUCADQQQSA-N 0.000 description 1
- 210000002356 Skeleton Anatomy 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229940088594 Vitamin Drugs 0.000 description 1
- 229940045997 Vitamin A Drugs 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 230000001058 adult Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 201000008739 coronary artery disease Diseases 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000003014 reinforcing Effects 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000001932 seasonal Effects 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 229930003231 vitamins Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Abstract
The present invention discloses a manufacture method of amber Chinese chestnut nutritious cans and belongs to the field of food processing. The manufacture method is characterized by comprising the following processing processes: raw material selecting, baking and shelling, color protecting, pre-cooking, rinsing, sugar boiling, sugar soaking, sugar coating, sugar spraying, oil frying, oil shaking, bagging, vacuum packing, sterilizing, cooling, and finished product obtaining. Beneficial effects are as follows: the product presents amber, is sour, sweet and palatable, fragrant, crisp, soft and tough in mouthfeel, and has special fragrant and sweet flavor of the Chinese chestnuts. The product is delicious and tasty, rich in nutrition, and conductive to improving human body immunity, has special curative effects for preventing osteoporosis, and painful tendons and bones, has efficacies of delaying aging, prolonging life, and preventing cancers, is convenient for consumption, easy to operate and green food which is delicious, tasty, and rich in nutrition.
Description
Technical field
The processing method that the present invention relates to a kind of food, especially relates to the making side of a kind of succinum Semen Castaneae nutritious can
Method.
Background technology
Semen Castaneae, also known as great Li, Semen Castaneae, hair plates chestnut, Herba Herminii, for the kernel of Fagaceae Semen Castaneae.Semen Castaneae is sweet in flavor and warm in property,
There is the kidney invigorating, bone and muscle strengthening, blood circulation-promoting functions, can treat diarrhea due to hypofunction of the spleen, soreness of the waist and knees, diarrhoea, the disease such as have blood in stool.Containing enrich
Protein, fat, starch, the composition such as carbohydrate and vitamin.The fresh goods of Semen Castaneae, dry product is the most edible.Can eat raw, fry
Food, cooks, or makees dish, thick soup, soup, congee, the dispensing of cake etc., or fries sustainability and grind clothes into powder, wears into rice-chestnut powder and can make cake, boils
Stick with paste the best of food.Semen Castaneae is warm in nature, and sweet in the mouth is put down；Enter spleen, stomach, kidney channel.The traditional Chinese medical science thinks that Semen Castaneae has kidney and spleen invigorating, physique enhancing and bone strengthening, stomach reinforcing
The effects such as suppressing the hyperactive liver.Therefore Semen Castaneae has had again the good name of " kidney fruit ".Abundant unsaturated fatty acid contained in Semen Castaneae and Wei Sheng
Element, mineral, can prevent and treat hypertension, coronary heart disease, arteriosclerosis, osteoporosis diseases, be the taste of defying age, life lengthening
Mend good merchantable brand.Semen Castaneae contains abundant vitamin C, it is possible to maintain tooth, skeleton, the normal function of vascular muscle, can prevent and
Treatment osteoporosis, lassitude loin and legs, bones and muscles pain, weak etc., delaying human body caducity.Possibly together with riboflavin in Semen Castaneae, often eat plate
Chestnut is useful with adult's oral ulcer to the passing of time difficult children's's aphtha of the mouth and tongue more.
Semen Castaneae belongs to seasonal food, not storage tolerance, can realize combining Semen Castaneae for being processed into succinum Semen Castaneae nutritious can
Close and utilize, it is simple to store, improve its nutritive value and economic worth.
Summary of the invention
Present invention aim to address the problem that Semen Castaneae is difficult to storage, it is provided that the making side of a kind of succinum Semen Castaneae nutritious can
Method.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of succinum Semen Castaneae nutritious can, it is characterised in that: using material choice, baking is peeled off, color fixative, in advance
Boil, rinsing, candy, sugaring, set sugar, drench sugar, fried, get rid of oil, pack, vacuum packaging, sterilize, cool down, the processing technique of finished product
Flow process, concrete operation step is:
A, material choice: select fresh well, without going rotten, damage by worms, abnormal flavour and the high-quality Semen Castaneae of mechanical damage；
B, baking are peeled off: after uniformly Semen Castaneae is put into baking tray, are placed in far-infrared oven baking, and baking temperature is maintained at 55-65
DEG C, 3-5 hour time, then take out and divest rapidly shell and puckery skin；
C, color fixative: Semen Castaneae sarcocarp is immediately placed in color fixative in colour-keeping liquid, and wherein colour-keeping liquid is by 0.15% vitamin C, 0.2% ethylenediamine
Tetraacethyl disodium, 0.3% sodium chloride, 0.5% citric acid and the preparation of 1% Mel；
D, precook: after Semen Castaneae sarcocarp is pulled out from colour-keeping liquid, place into by 0.18% Alumen, 0.2% vitamin C, 0.1% Fructus Citri Limoniae
What acid and 3% Mel were prepared precooks in liquid, by pre-to boil water: Semen Castaneae=2: 1, uses temperature-gradient method to precook: 45-55 DEG C, 20 minutes；
65-75 DEG C, 25 minutes；88-95 DEG C, 15 minutes；
E, rinsing: the Semen Castaneae sarcocarp of appropriateness of precooking is put in 55 DEG C of water and rinses 30-40 minute, in 30-35 DEG C of water, rinse 20 points
Clock；
F, candy, sugaring: the Semen Castaneae sarcocarp after rinsing is put in the sucrose solution of 55%, after boiling 25 minutes in 80-88 DEG C, then sugar liquid
Impregnate 6-8 hour；
G, set sugar: the Semen Castaneae sarcocarp after candy, sugaring is put in the sugar liquid of 68% and boil 25 minutes, make sugar concentration return to
68%, pull out immediately；Set sugar liquid formula is: sucrose 35 kilograms, 10 kilograms of Colla Corii Asini, Mel 8 kilograms, liquid glucose 15 kilograms, lemon
Lemon acid 0.5 kilogram, 12 kilograms of water；
H, pouring sugar: the Semen Castaneae sarcocarp after overlapping sugar is placed in screen cloth, drench and go to overlap sugar liquid；
I, fried: the Semen Castaneae sarcocarp after sugar will to be drenched and load in special gabion, 5 kilograms every basket, in the oil with 180 DEG C fried 1 point
Clock, it is amber and bright consistent for degree for making Semen Castaneae surface；The compound method of fried Semen Castaneae oil: Semen Sesami Nigrum oil 80 kilograms, Galla Turcica (Galla Helepensis)
Propyl propionate 0.05 kilogram, citric acid 0.01 kilogram, ethanol 0.06 kilogram, by rear three kinds of raw materials stirring and dissolving the most in a reservoir,
Pour oil into stir；
J, get rid of oil: by the succinum Semen Castaneae dried meat of fried cooling, get rid of 2-3 minute with centrifuge, slough surface oil and divide；
K, pack: the succinum Semen Castaneae dried meat after pack is entered the aluminum foil compound bag of 16 cm x 9 centimetres, the most packed 220 grams；
L, vacuum packaging: being sealed with vacuum packaging machine immediately by the succinum Semen Castaneae dried meat canned food after packed, vacuum is 0.35
MPa；
M, sterilize, cool down: bactericidal formula 15 '-30 '-25 '/108 DEG C, then cool down, be finished product.
Beneficial effect: product of the present invention is amber, sour and sweet palatability, the soft flexible of mouthfeel crisp-fried, there is Semen Castaneae peculiar
Fragrant and sweet local flavor.This product is the tastiest, nutritious, also advantageously improves body immunity, to pre-preventing bone rarefaction,
Bones and muscles pain has special curative effect, has effect of slow down aging, life lengthening and anti-cancer.Instant, simple to operate, it is one
Plant the tastiest but also nutritious pollution-free food.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of succinum Semen Castaneae nutritious can, concrete operation step is:
A, material choice: select fresh well, without going rotten, damage by worms, abnormal flavour and the high-quality Semen Castaneae of mechanical damage；
B, baking are peeled off: after uniformly Semen Castaneae is put into baking tray, are placed in far-infrared oven baking, and baking temperature is maintained at 75 DEG C,
1-2 hour time, then take out and divest rapidly shell and puckery skin；
C, color fixative: Semen Castaneae sarcocarp is immediately placed in color fixative in colour-keeping liquid, and wherein colour-keeping liquid is by 0.3% vitamin C, 0.15% ethylenediamine
Tetraacethyl disodium, 0.1% sodium chloride, 0.35% citric acid, 0.5% propolis and the preparation of 5% Mel；
D, precook: after Semen Castaneae sarcocarp is pulled out from colour-keeping liquid, place into by 0.3% Alumen, 0.35% vitamin E, 0.2% Fructus Mali pumilae
Acid is precooked in liquid with 1% ice sugar fluid configuration, by pre-to boil water: Semen Castaneae=1: 1, uses temperature-gradient method to precook: 38-42 DEG C, 30 minutes；
55-65 DEG C, 40 minutes；65-75 DEG C, 25 minutes；
E, rinsing: the Semen Castaneae sarcocarp of appropriateness of precooking is put in 60 DEG C of water and rinses 24 minutes, rinse 15 minutes in 45 DEG C of water；
F, candy, sugaring: the Semen Castaneae sarcocarp after rinsing is put in the fructose water of 35%, after boiling 30 minutes in 70-75 DEG C, then sugar
Immersion stain 12-15 hour；
G, set sugar: the Semen Castaneae sarcocarp after candy, sugaring is put in the sugar liquid of 53% and boil 35 minutes, make sugar concentration return to
53%, pull out immediately；Set sugar liquid formula is: glucose 25 kilograms, high fructose syrup 18 kilograms, 3 kilograms of Colla Corii Asini, Passion Fruit Juice, Bulbus Lilii
Juice, Fructus Rhodomyrti juice, the sweet each 500ml of Jambul juice, Mel 8 kilograms, liquid glucose 10 kilograms, malic acid 0.35 kilogram, water is appropriate；
H, pouring sugar: the Semen Castaneae sarcocarp after overlapping sugar is placed in screen cloth, drench and go to overlap sugar liquid；
I, fried: the Semen Castaneae sarcocarp after sugar will to be drenched and load in special gabion, 8 kilograms every basket, fried 3-5 in the oil with 165 DEG C
Minute, it is amber and bright consistent for degree for making Semen Castaneae surface；The compound method of fried Semen Castaneae oil: soybean oil 50 kilograms, Galla Turcica (Galla Helepensis)
Propyl propionate 0.08 kilogram, malic acid 0.2 kilogram, ethanol 0.08 kilogram, by rear three kinds of raw materials stirring and dissolving the most in a reservoir, is falling
Enter oil to stir；
J, get rid of oil: by the succinum Semen Castaneae dried meat of fried cooling, get rid of 2-3 minute with centrifuge, slough surface oil and divide；
K, pack: the succinum Semen Castaneae dried meat after pack is entered the aluminum foil compound bag of 25 cm x 10 centimetres, the most packed 350 grams；
L, vacuum packaging: being sealed with vacuum packaging machine immediately by the succinum Semen Castaneae dried meat canned food after packed, vacuum is 0.45
MPa；
M, sterilize, cool down: bactericidal formula 15 '-25 '-10 '/121 DEG C, then cool down, be finished product.
Embodiment 2:
A kind of manufacture method of succinum Semen Castaneae nutritious can, concrete operation step is:
A, material choice: select fresh well, without going rotten, damage by worms, abnormal flavour and the high-quality Semen Castaneae of mechanical damage；
B, baking are peeled off: after uniformly Semen Castaneae is put into baking tray, are placed in far-infrared oven baking, and baking temperature is maintained at 75 DEG C,
1-2 hour time, then take out and divest rapidly shell and puckery skin；
C, color fixative: Semen Castaneae sarcocarp is immediately placed in color fixative in colour-keeping liquid, and wherein colour-keeping liquid is by 0.45% vitamin A, 0.3% ethylenediamine
Tetraacethyl disodium, 0.2% sodium chloride, 0.4% malic acid and the preparation of 3% Mel；
D, precook: after Semen Castaneae sarcocarp is pulled out from colour-keeping liquid, place into by 0.25% Alumen, 0.5% vitamin E, 0.5% Fructus Citri Limoniae
What acid and 5% Colla Corii Asini were prepared precooks in liquid, by pre-to boil water: Semen Castaneae=3: 2, uses temperature-gradient method to precook: 35 DEG C, 45 minutes；50 DEG C,
35 minutes；65 DEG C, 40 minutes；
E, rinsing: the Semen Castaneae sarcocarp of appropriateness of precooking is put in 80 DEG C of water and rinses 55 minutes, rinse 30 minutes in 50 DEG C of water；
F, candy, sugaring: the Semen Castaneae sarcocarp after rinsing is put in the sucrose solution of 65%, after boiling 35 minutes in 55 DEG C, then sugar liquid dipping
12 hours；
G, set sugar: the Semen Castaneae sarcocarp after candy, sugaring is put in the sugar liquid of 55% and boil 30 minutes, make sugar concentration return to
55%, pull out immediately；Set sugar liquid formula is: lactose 40 kilograms, acacia honey 8 kilograms, maltose 5 kilograms, liquid glucose 8 kilograms, gold
Flos Lonicerae, Herba Centellae, mentha leave, oolong mixing extractive juice, malic acid 0.55 kilogram, water is appropriate；
H, pouring sugar: the Semen Castaneae sarcocarp after overlapping sugar is placed in screen cloth, drench and go to overlap sugar liquid；
I, fried: the Semen Castaneae sarcocarp after sugar will to be drenched and load in special gabion, every basket 5-7 kilogram, fried in the oil with 200 DEG C
30-45s, it is amber and bright consistent for degree for making Semen Castaneae surface；The compound method of fried Semen Castaneae oil: vegetable oil 50 kilograms, no food
Sub-propyl propionate 0.18 kilogram, citric acid 0.05 kilogram, ethanol 0.01 kilogram, by rear three kinds of raw materials stirring and dissolving the most in a reservoir,
Stir pouring oil into；
J gets rid of oil: by the succinum Semen Castaneae dried meat of fried cooling, gets rid of 2-3 minute with centrifuge, sloughs surface oil and divide；
K, pack: the succinum Semen Castaneae dried meat after pack is entered the aluminum foil compound bag of 20 cm x 8 centimetres, the most packed 160 grams；
L, vacuum packaging: being sealed with vacuum packaging machine immediately by the succinum Semen Castaneae dried meat canned food after packed, vacuum is 0.35
MPa；
M, sterilize, cool down: bactericidal formula 45 '-25 '-30 '/102 DEG C, then cool down, be finished product.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the manufacture method of a succinum Semen Castaneae nutritious can, it is characterised in that: using material choice, baking is peeled off, color fixative, in advance
Boil, rinsing, candy, sugaring, set sugar, drench sugar, fried, get rid of oil, pack, vacuum packaging, sterilize, cool down, the processing technique of finished product
Flow process, concrete operation step is:
A, material choice: select fresh well, without going rotten, damage by worms, abnormal flavour and the high-quality Semen Castaneae of mechanical damage；
B, baking are peeled off: after uniformly Semen Castaneae is put into baking tray, are placed in far-infrared oven baking, and baking temperature is maintained at 55-65
DEG C, 3-5 hour time, then take out and divest rapidly shell and puckery skin；
C, color fixative: Semen Castaneae sarcocarp is immediately placed in color fixative in colour-keeping liquid, and wherein colour-keeping liquid is by 0.15% vitamin C, 0.2% ethylenediamine
Tetraacethyl disodium, 0.3% sodium chloride, 0.5% citric acid and the preparation of 1% Mel；
D, precook: after Semen Castaneae sarcocarp is pulled out from colour-keeping liquid, place into by 0.18% Alumen, 0.2% vitamin C, 0.1% Fructus Citri Limoniae
What acid and 3% Mel were prepared precooks in liquid, by pre-to boil water: Semen Castaneae=2: 1, uses temperature-gradient method to precook: 45-55 DEG C, 20 minutes；
65-75 DEG C, 25 minutes；88-95 DEG C, 15 minutes；
E, rinsing: the Semen Castaneae sarcocarp of appropriateness of precooking is put in 55 DEG C of water and rinses 30-40 minute, in 30-35 DEG C of water, rinse 20 points
Clock；
F, candy, sugaring: the Semen Castaneae sarcocarp after rinsing is put in the sucrose solution of 55%, after boiling 25 minutes in 80-88 DEG C, then sugar liquid
Impregnate 6-8 hour；
G, set sugar: the Semen Castaneae sarcocarp after candy, sugaring is put in the sugar liquid of 68% and boil 25 minutes, make sugar concentration return to
68%, pull out immediately；Set sugar liquid formula is: sucrose 35 kilograms, 10 kilograms of Colla Corii Asini, Mel 8 kilograms, liquid glucose 15 kilograms, lemon
Lemon acid 0.5 kilogram, 12 kilograms of water；
H, pouring sugar: the Semen Castaneae sarcocarp after overlapping sugar is placed in screen cloth, drench and go to overlap sugar liquid；
I, fried: the Semen Castaneae sarcocarp after sugar will to be drenched and load in special gabion, 5 kilograms every basket, in the oil with 180 DEG C fried 1 point
Clock, it is amber and bright consistent for degree for making Semen Castaneae surface；The compound method of fried Semen Castaneae oil: Semen Sesami Nigrum oil 80 kilograms, Galla Turcica (Galla Helepensis)
Propyl propionate 0.05 kilogram, citric acid 0.01 kilogram, ethanol 0.06 kilogram, by rear three kinds of raw materials stirring and dissolving the most in a reservoir,
Pour oil into stir；
J, get rid of oil: by the succinum Semen Castaneae dried meat of fried cooling, get rid of 2-3 minute with centrifuge, slough surface oil and divide；
K, pack: the succinum Semen Castaneae dried meat after pack is entered the aluminum foil compound bag of 16 cm x 9 centimetres, the most packed 220 grams；
L, vacuum packaging: being sealed with vacuum packaging machine immediately by the succinum Semen Castaneae dried meat canned food after packed, vacuum is 0.35
MPa；
M, sterilize, cool down: bactericidal formula 15 '-30 '-25 '/108 DEG C, then cool down, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610354691.4A CN106035928A (en) | 2016-05-26 | 2016-05-26 | Manufacture method of amber Chinese chestnut nutritious cans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610354691.4A CN106035928A (en) | 2016-05-26 | 2016-05-26 | Manufacture method of amber Chinese chestnut nutritious cans |
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| CN106035928A true CN106035928A (en) | 2016-10-26 |
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ID=57174403
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| CN201610354691.4A Withdrawn CN106035928A (en) | 2016-05-26 | 2016-05-26 | Manufacture method of amber Chinese chestnut nutritious cans |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740925A (en) * | 2018-06-04 | 2018-11-06 | 山东沂农农业开发有限公司 | Sweet chestnut of shortening and preparation method thereof |
-
2016
- 2016-05-26 CN CN201610354691.4A patent/CN106035928A/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| 严奉伟，等: "《水果深加工技术与工艺配方》", 31 May 2001, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740925A (en) * | 2018-06-04 | 2018-11-06 | 山东沂农农业开发有限公司 | Sweet chestnut of shortening and preparation method thereof |
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Application publication date: 20161026 |