CN109674006A - A kind of uncooked chestnut processing technology - Google Patents
A kind of uncooked chestnut processing technology Download PDFInfo
- Publication number
- CN109674006A CN109674006A CN201910040400.8A CN201910040400A CN109674006A CN 109674006 A CN109674006 A CN 109674006A CN 201910040400 A CN201910040400 A CN 201910040400A CN 109674006 A CN109674006 A CN 109674006A
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- CN
- China
- Prior art keywords
- chinese chestnut
- chestnut
- storage
- uncooked
- saccharification
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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
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
The present invention relates to a kind of uncooked chestnut processing technologys, belong to technical field of agricultural product process, specifically comprise the following steps: the saccharification storage of 1, uncooked chestnut；2, sieve screens；3, washing screening；4, secondary pure water cleaning and designated port；5, Chinese chestnut is cured；6, it is baked Chinese chestnut；7, quick-frozen Chinese chestnut；8, it is vacuum-packed；9, freezer storage；Uncooked chestnut processing technology of the present invention is sweetened in the state of no sugaring using the process of zero addition using the Chinese chestnut that saccharification storage makes, health environment-friendly.
Description
Technical field
The present invention relates to technical field of agricultural product process more particularly to a kind of uncooked chestnut processing technologys.
Background technique
Traditional sugar stir-fry Chinese chestnut is with sand sugaring oiling frying Chinese chestnut, and it is big to need to sell space, professional, special plate
Chestnut stores a series of conditions such as freezer, invests greatly for businessman, the facilities such as some hardware conditions such as flue are difficult to meet.
And for consumers, in edible during peeling chestnut skin it is difficult, glue hand, the problems such as dirty hand, experience property ratio
It is poor.More seriously: traditional sugar stir-fry Chinese chestnut is there are frying process is unhygienic, and there may be nocuousness for the sugar and oil of frying repeatedly
The food safety hazards of substance.
Traditional marrons glaces can only be sold in the March in annual October to second year, and general summer people are reluctant
Meaning eats the Chinese chestnut of heat, so needing further to develop slab chestnut to meet consumer demand.
Such as Chinese Patent Application No. are as follows: a kind of preparation side of spiced Chinese chestnut of the patent disclosure of CN201711218176.4
Method.It is a kind of spices Chinese chestnut preparation method, include the following steps: (1) Chinese chestnut pretreatment, (2) select classification, (3) boiling handle,
(4) baking, (5) packaging and (6) sterilization.Spiced Chinese chestnut of the invention selects a variety of first-class raw materials, refines by processing, gas
Taste fragrance is pleasant, bright in colour beautiful, in good taste；Spiced Chinese chestnut preparation method of the invention is simple, is suitble to large-scale industrial raw
It produces.The patent belongs to the manufacture craft of traditional sugar stir-fry Chinese chestnut, can not directly apply to the application.
Summary of the invention
The purpose of the present invention is providing a kind of uncooked chestnut processing technology in view of the deficiencies of the prior art, for manufacturing slab
Chestnut.
The uncooked chestnut processing technology, includes the following steps:
Step 1, the saccharification storage of uncooked chestnut: the Chinese chestnut that choosing is newly collected is taken using dress, is filled out 40~50kg per packed, is placed
Saccharification storage is done in freezer；Concrete operations include:
1) setting temperature of ice house is -4~+4 DEG C, daily to the Chinese chestnut timing thermometric in gunnysack, at least 4 times daily；
2) when the Chinese chestnut temperature in gunnysack is more than 4 DEG C, overturning heat dissipation is carried out to gunnysack；
3) temperature of ice house is monitored, the position high to local temperature is individually cooled down；
4) oxygen content in icebox is monitored using lambda sensor, when the oxygen content in freezer is lower than 15%, is adopted
Take ventilation；
Step 2, sieve screens:
Sugariness test is carried out to the Chinese chestnut after the saccharification storage in freezer, Chinese chestnut sugariness after storage reaches 0.3 when being saccharified
When~0.4, the Chinese chestnut after saccharification storage is screened, is sieved using 21 mesh sieve, 19 mesh sieve, 18 mesh sieve, 17 mesh sieve
Choosing, separates 4~5 order of magnitude；
Step 3, washing screening:
By the Chinese chestnut after step 2 screening, it is respectively placed in the service sink of depth of water 40cm by grade separation, washing 1~
2min, while the bad Chinese chestnut for floating on cleaning pool surface being removed；
Step 4, secondary pure water cleaning and designated port:
Chinese chestnut after washing screening in step 3 is rinsed by 1~2min using pure water, designated port is carried out to the Chinese chestnut after flushing
Processing, and the Chinese chestnut after designated port is picked, remove bad Chinese chestnut；
Step 5, Chinese chestnut is cured:
Chinese chestnut in step 4 is put into high temperature sterilization tank to carry out steaming curing and disinfection, temperature is controlled at 100~110 DEG C,
Curing time is 20~30min；
Step 6, it is baked Chinese chestnut: the Chinese chestnut after curing will be steamed in step 6, be put into oven and be baked, oven temperature control
For system at 180~200 DEG C, cooking time is 3~4min, makes Chinese chestnut opening；
Step 7, quick-frozen Chinese chestnut: by step 6 be baked after Chinese chestnut cool after, be placed in it is quick-frozen in subzero 40 DEG C of freezer,
Cooling time is at least 12 hours；
Step 8, it is vacuum-packed: the Chinese chestnut freezed in step 7 being carried out to vacuumize packaging, and breaks into rectangular Chinese chestnut brick；
Step 9, it freezer storage: by Chinese chestnut brick packaged in step 8, is placed in the freezer of minus 20 degrees and stores；
Further, the gunnysack in step 1 uses national standard No.1 gunnysack.
Further, in step 1, saccharification storage time is 60.
Further, in step 3, the water in service sink contains 1~2% alcohol.
Further, in step 2, sugariness test uses sugariness detector.
The beneficial effects of the present invention are:
1. uncooked chestnut processing technology of the present invention, using the process of zero addition, the Chinese chestnut made using saccharification storage
It sweetens in the state of no sugaring, health environment-friendly.
2. uncooked chestnut processing technology of the present invention obtains to eat in summer by the way of cryogenic freezing
Slab chestnut, while cryopreservation is used, extend storage time.
Specific embodiment
Embodiment 1
The uncooked chestnut processing technology, includes the following steps:
Step 1, the saccharification storage of uncooked chestnut: the Chinese chestnut that choosing is newly collected is taken using dress, is filled out 40~50kg per packed, is placed
Saccharification storage is done in freezer；Concrete operations include:
1) setting temperature of ice house is -4~+4 DEG C, daily to the Chinese chestnut timing thermometric in gunnysack, at least 4 times daily；
2) when the Chinese chestnut temperature in gunnysack is more than 4 DEG C, overturning heat dissipation is carried out to gunnysack；
3) temperature of ice house is monitored, the position high to local temperature is individually cooled down；
4) oxygen content in icebox is monitored using lambda sensor, when the oxygen content in freezer is lower than 15%, is adopted
Take ventilation；
Step 2, sieve screens:
Chinese chestnut sugariness after saccharification storage in freezer is tested, when being saccharified, Chinese chestnut sugariness after storage reaches 0.3
When~0.4, the Chinese chestnut after saccharification storage is screened, is sieved using 21 mesh sieve, 19 mesh sieve, 18 mesh sieve, 17 mesh sieve
Choosing, separates 4~5 order of magnitude；
Step 3, washing screening:
By the Chinese chestnut after step 2 screening, it is respectively placed in the service sink of depth of water 40cm by grade separation, washing 1~
2min, while the bad Chinese chestnut for floating on cleaning pool surface being removed；
Step 4, secondary pure water cleaning and designated port:
Chinese chestnut after washing screening in step 3 is rinsed by 1~2min using pure water, designated port is carried out to the Chinese chestnut after flushing
Processing, and the Chinese chestnut after designated port is picked, remove bad Chinese chestnut；
Step 5, Chinese chestnut is cured:
Chinese chestnut in step 4 is put into high temperature sterilization tank to carry out steaming curing and disinfection, temperature is controlled at 100~110 DEG C,
Curing time is 20~30min；
Step 6, it is baked Chinese chestnut: the Chinese chestnut after curing will be steamed in step 6, be put into oven and be baked, oven temperature control
For system at 180~200 DEG C, cooking time is 3~4min, makes Chinese chestnut opening；
Step 7, quick-frozen Chinese chestnut: by step 6 be baked after Chinese chestnut cool after, be placed in it is quick-frozen in subzero 40 DEG C of freezer,
Cooling time is at least 12 hours；On the one hand the nutrition for keeping Chinese chestnut to greatest extent, carries out cold sterilization.
Step 8, it is vacuum-packed: the Chinese chestnut freezed in step 7 being carried out to vacuumize packaging, and breaks into rectangular Chinese chestnut brick；
Step 9, it freezer storage: by Chinese chestnut brick packaged in step 8, is placed in the freezer of minus 20 degrees and stores；
Further, the gunnysack in step 1 uses national standard No.1 gunnysack.
Further, in step 1, saccharification storage time is 60.
Further, in step 3, the water in service sink contains 1~2% alcohol.
Further, in step 2, sugariness test uses sugariness detector.
The aforementioned description to specific exemplary embodiment of the invention is in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to the above instruction, can much be changed
And variation.The purpose of selecting and describing the exemplary embodiment is that explaining specific principle of the invention and its actually answering
With so that those skilled in the art can be realized and utilize a variety of different exemplary implementation schemes of the invention and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (5)
1. a kind of uncooked chestnut processing technology, which comprises the steps of:
Step 1, the saccharification storage of uncooked chestnut: the Chinese chestnut that choosing is newly collected is taken using dress, is filled out 40~50kg per packed, is placed in cold
Do saccharification storage in library；Concrete operations include:
1) setting temperature of ice house is -4~+4 DEG C, daily to the Chinese chestnut timing thermometric in gunnysack, at least 4 times daily；
2) when the Chinese chestnut temperature in gunnysack is more than 4 DEG C, overturning heat dissipation is carried out to gunnysack；
3) temperature of ice house is monitored, the position high to local temperature is individually cooled down；
4) oxygen content in icebox is monitored using lambda sensor, when the oxygen content in freezer is lower than 15%, is taken logical
Wind ventilation；
Step 2, sieve screens:
Chinese chestnut sugariness after saccharification storage in freezer is tested, when being saccharified, Chinese chestnut sugariness after storage reaches 0.3~0.4
When, the Chinese chestnut after saccharification storage is screened, is screened using 21 mesh sieve, 19 mesh sieve, 18 mesh sieve, 17 mesh sieve, point
4~5 order of magnitude out；
Step 3, washing screening:
By the Chinese chestnut after step 2 screening, it is respectively placed in the service sink of depth of water 40cm by grade separation, washes 1~2min, together
When will float on cleaning pool surface bad Chinese chestnut removal；
Step 4, secondary pure water cleaning and designated port:
Chinese chestnut after washing screening in step 3 is rinsed by 1~2min using pure water, the Chinese chestnut after flushing is carried out at designated port
Reason, and the Chinese chestnut after designated port is picked, remove bad Chinese chestnut；
Step 5, Chinese chestnut is cured:
Chinese chestnut in step 4 is put into high temperature sterilization tank to carry out steaming curing and disinfection, temperature controls the curing at 100~110 DEG C
Time is 20~30min；
Step 6, it is baked Chinese chestnut: the Chinese chestnut after curing will be steamed in step 6, be put into oven and be baked, oven temperature control exists
180~200 DEG C, cooking time is 3~4min, makes Chinese chestnut opening；
Step 7, quick-frozen Chinese chestnut: after the Chinese chestnut after being baked in step 6 is cooled, it is placed in quick-frozen in subzero 40 DEG C of freezer, freezing
Time is at least 12 hours；
Step 8, it is vacuum-packed: the Chinese chestnut freezed in step 7 being carried out to vacuumize packaging, and breaks into rectangular Chinese chestnut brick；
Step 9, it freezer storage: by Chinese chestnut brick packaged in step 8, is placed in the freezer of minus 20 degrees and stores.
2. a kind of uncooked chestnut processing technology according to claim 1, which is characterized in that the gunnysack in the step 1 is adopted
With national standard No.1 gunnysack.
3. a kind of uncooked chestnut processing technology according to claim 1, which is characterized in that in the step 1, saccharification storage
Time is 60.
4. a kind of uncooked chestnut processing technology according to claim 1, which is characterized in that in the step 3, in service sink
Water contain 1~2% alcohol.
5. a kind of uncooked chestnut processing technology according to claim 1, which is characterized in that in the step 2, sugariness test
Using sugariness detector.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910040400.8A CN109674006A (en) | 2019-01-16 | 2019-01-16 | A kind of uncooked chestnut processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910040400.8A CN109674006A (en) | 2019-01-16 | 2019-01-16 | A kind of uncooked chestnut processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109674006A true CN109674006A (en) | 2019-04-26 |
Family
ID=66193402
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910040400.8A Pending CN109674006A (en) | 2019-01-16 | 2019-01-16 | A kind of uncooked chestnut processing technology |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326766A (en) * | 2019-08-15 | 2019-10-15 | 北京富亿农板栗有限公司 | Quick-frozen chestnut processing technology |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01179645A (en) * | 1987-12-30 | 1989-07-17 | Yoneda Seika Shokuhin Kk | Method for sweet-boiling and processing chestnut |
| JPH0716048A (en) * | 1992-08-11 | 1995-01-20 | Hyogo Pref Gov | Preparation of cooked chestnut suppliable all the year round |
| CN101828732A (en) * | 2010-05-13 | 2010-09-15 | 陈思 | Technique for processing quick-frozen open Chinese chestnuts |
| CN104643172A (en) * | 2014-06-25 | 2015-05-27 | 融安县众得利食品有限公司 | Instant Chinese chestnut processing method |
| CN105795254A (en) * | 2014-12-29 | 2016-07-27 | 天长市地震办公室 | Processing method of chestnut snack food |
-
2019
- 2019-01-16 CN CN201910040400.8A patent/CN109674006A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01179645A (en) * | 1987-12-30 | 1989-07-17 | Yoneda Seika Shokuhin Kk | Method for sweet-boiling and processing chestnut |
| JPH0716048A (en) * | 1992-08-11 | 1995-01-20 | Hyogo Pref Gov | Preparation of cooked chestnut suppliable all the year round |
| CN101828732A (en) * | 2010-05-13 | 2010-09-15 | 陈思 | Technique for processing quick-frozen open Chinese chestnuts |
| CN104643172A (en) * | 2014-06-25 | 2015-05-27 | 融安县众得利食品有限公司 | Instant Chinese chestnut processing method |
| CN105795254A (en) * | 2014-12-29 | 2016-07-27 | 天长市地震办公室 | Processing method of chestnut snack food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110326766A (en) * | 2019-08-15 | 2019-10-15 | 北京富亿农板栗有限公司 | Quick-frozen chestnut processing technology |
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Application publication date: 20190426 |