CN110326765A - Quick-frozen opening chestnut processing technology - Google Patents
Quick-frozen opening chestnut processing technology Download PDFInfo
- Publication number
- CN110326765A CN110326765A CN201910754842.9A CN201910754842A CN110326765A CN 110326765 A CN110326765 A CN 110326765A CN 201910754842 A CN201910754842 A CN 201910754842A CN 110326765 A CN110326765 A CN 110326765A
- Authority
- CN
- China
- Prior art keywords
- quick
- chestnut
- frozen
- chinese chestnut
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N5/00—Machines for hulling, husking or cracking nuts
- A23N5/006—Machines for hulling, husking or cracking nuts for chestnuts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
- A23N2015/008—Sorting of fruit and vegetables
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of quick-frozen opening chestnut processing technology, including successively carry out designated port, steam, be baked, stand cooling, quick-frozen；The condition setting steamed is 95 DEG C -105 DEG C of temperature, time 10min-15min；The baking condition setting is 250 DEG C -280 DEG C of temperature, time 6min-12min；The fast freezing conditions are set as -30 DEG C to -40 DEG C of temperature, time 10h-14h.By using above-mentioned technical proposal, the Chinese chestnut processed is opening-like, and the adhesion ratio of fruit clothing and kernel is greatly lowered, therefore has reached the convenient purpose of decladding.
Description
Technical field
The present invention relates to the technical fields of Chinese chestnut processing, more particularly, to a kind of quick-frozen opening chestnut processing technology.
Background technique
Chinese chestnut is a kind of common and by the favorite agricultural product of people.
Existing Chinese chestnut shortening processing method mostly steams or frying, steams the Chinese chestnut removal shell processed with frying
Process is inconvenient, and the case where Chinese chestnut inside fruit clothing and kernel adhesion usually occurs, removes shell and fruit clothing to people, obtains
The edible process of kernel brings great inconvenience, thus how shortening processing Chinese chestnut make the Chinese chestnut processed removal shell and fruit clothing,
Obtain that kernel is more convenient is a problem to be solved.
Summary of the invention
The object of the present invention is to provide a kind of quick-frozen opening chestnut processing technologys, the advantage is that and are processed by this kind of technique
Chinese chestnut removal shell and fruit clothing, obtain kernel process it is more convenient.
Foregoing invention purpose of the invention has the technical scheme that
A kind of quick-frozen opening chestnut processing technology, including successively carry out designated port, steam, be baked, stand cooling, quick-frozen；The steaming
The condition setting of system is 95 DEG C -105 DEG C of temperature, time 30min-45min；The baking condition setting is 250 DEG C -280 of temperature
DEG C, time 6min-12min；The fast freezing conditions are set as -30 DEG C to -40 DEG C of temperature, time 10h-14h.
By using above-mentioned technical proposal, the Chinese chestnut processed is opening-like, and the adhesion ratio of fruit clothing and kernel is substantially
Degree reduces, therefore has reached the convenient purpose of decladding.
The present invention is further arranged to, and the concrete mode of the designated port is to mark by side in Chinese chestnut plan-position to another
The port of side, port are located at the middle section of Chinese chestnut；The plectane chestnut of no plane is needed standardized in plectane chestnut tow sides
Knife；Designated port needs to scratch the shell of Chinese chestnut and fruit clothing and prevents plowing from kernel as far as possible.
By using above-mentioned technical proposal, keep opening larger as far as possible, and chestnut shell is not easy certainly in process
Oneself falls off, and has not only facilitated finished product decladding when edible, but also will not influence the following process of the Chinese chestnut after designated port.
The present invention is further arranged to: the Chinese chestnut after designated port steam again after seminal plasma is washed.
By using above-mentioned technical proposal, the meeting being difficult to avoid that during carrying out designated port to Chinese chestnut by people or machinery is dirty
Chinese chestnut is contaminated, smart cleaning process, which is arranged, to Chinese chestnut can reduce the impurity on Chinese chestnut.
The present invention is further arranged to: air-dried, mouldy Chinese chestnut is rejected in smart cleaning process.
By using above-mentioned technical proposal, since air-dried, mouldy Chinese chestnut is lighter, therefore in the mistake for cleaning Chinese chestnut using crystal
Chinese chestnut can swim on the water surface in journey, reject air-dried, mouldy Chinese chestnut to facilitate.
The present invention is further arranged to: being baked again after Temperature fall 2min-5min after Chinese chestnut steams.
By using above-mentioned technical proposal, Chinese chestnut Temperature fall after steaming can make to steam the Chinese chestnut moisture finished
Volatile fraction, to reduce the moisture that cooking process needs to bake.
The present invention is further arranged to: stand temperature-fall period in by Chinese chestnut temperature be down to room temperature again to Chinese chestnut carry out it is quick-frozen.
By using above-mentioned technical proposal, the load of quick-frozen quick-freezing room in the process is reduced, meanwhile, it reduces Chinese chestnut and just puts
Influence when entering quick-freezing room to temperature in quick-freezing room.
The present invention is further arranged to: carrying out selecting rejecting to Chinese chestnut inferior during standing cooling.
By using above-mentioned technical proposal, longer time is generally required due to standing cooling, therefore to plate within this time
Inferior goods in chestnut are rejected, so that inferior goods in the Chinese chestnut processed are further reduced, meanwhile, poor quality is rejected selecting
It during product, needs to stir Chinese chestnut, to make Chinese chestnut cooling faster.
The present invention is further arranged to: the Chinese chestnut condition of storage that designated port crosses Cheng Qian is 0 DEG C ± 2 DEG C of temperature, humidity >=80%.
By using above-mentioned technical proposal, under this condition, it is easiest to save the natural quality of Chinese chestnut.
The present invention is further arranged to: designated port crosses Cheng Qian and is provided with thick cleaning process.
By using above-mentioned technical proposal, since the Chinese chestnut surface for obtaining and storing has more impurity, therefore in designated port
It is preceding that Chinese chestnut is cleaned, it can reduce the possibility of the kernel contamination impurity of Chinese chestnut during designated port.
The present invention is further arranged to: the quick-frozen Chinese chestnut sealed package finished and being put into warehouse for finished product stores, warehouse for finished product storage
Depositing temperature setting is -18 DEG C ± 2 DEG C.
By using above-mentioned technical proposal, under this condition, it is best able to save the finished product attribute for processing final finish chestnut.
In conclusion advantageous effects of the invention are as follows:
1. the Chinese chestnut opening and shell that process and the adhesion of fruit clothing, fruit clothing and kernel separation, thus facilitate Chinese chestnut removal shell and
Fruit clothing, the process for obtaining kernel；
2. repeatedly carrying out selecting rejecting in process to Chinese chestnut inferior, the quality for processing finished product ensure that；
3. repeatedly cleaning in process to Chinese chestnut, reduce the impurity on Chinese chestnut surface.
Detailed description of the invention
Fig. 1 is present invention process flow diagram.
Specific embodiment
A kind of quick-frozen opening chestnut processing technology, includes the following steps:
Step 1 detects fresh Chinese chestnut, detection project are as follows: Niran, decis and efficient decis, carbendazim.It wants
The mass fraction asked is as follows:
Niran :≤0.02mg/kg, cypermethrin≤0.01mg/kg, carbendazim≤0.1mg/kg.
Step 2, the fresh Chinese chestnut that will test qualification are put into freezer and are stored.
The temperature and humidity range of freezer storage condition is set as 0 DEG C ± 2 DEG C, humidity >=80%.In Chinese chestnut material storage
The previous day needs to set temperature of ice house to -5 DEG C, and is monitored to temperature of ice house, prevents Chinese chestnut excessively high and mouldy because of temperature
It is rotten.
Step 3, by processing need by the fresh Chinese chestnut stored in freezer take out, and by fresh Chinese chestnut mildew and rot fruit, damage by worms
Fruit air-dries fruit, splits the rejecting of the rejected products such as mouth fruit, and the fresh Chinese chestnut after selecting slightly is cleaned, it is therefore an objective to remove Chinese chestnut surface
Impurity.
Step 4 carries out designated port to the fresh Chinese chestnut finished is slightly cleaned.The concrete mode of designated port is drawn in Chinese chestnut plan-position
Out by the port of side to the other side, port is located at the middle section of Chinese chestnut；The plectane chestnut of no plane is needed in plectane chestnut
The standardized knife of tow sides；Designated port needs to scratch the shell of Chinese chestnut and fruit clothing and prevents plowing from kernel as far as possible.
Specific designated port mode can select that wallpaper knife is manually used to carry out designated port, can also select using designated port machine to Chinese chestnut
Carry out designated port.
After designated port, seminal plasma is carried out to Chinese chestnut using cleaning machine and is washed, it is therefore an objective to clean Chinese chestnut surface during designated port
The impurity of contamination, clean standard are to be visible by naked eyes impurity under twenty-twenty vision；Meanwhile it can be removed in the cleaning process of Chinese chestnut
It air-dries, mouldy Chinese chestnut, since air-dried, mouldy Chinese chestnut is lighter, therefore is air-dried in rinse cycle, mouldy Chinese chestnut meeting levitating,
Also the process for rejecting air-dried, mouldy Chinese chestnut is facilitated.
Step 5 steams the Chinese chestnut after cleaning using steam box.
Specifically, the Chinese chestnut uniform coding after designated port is put into steaming plate, steaming plate is then placed into such as steam box, starts steam box with right
The Chinese chestnut that Chinese chestnut designated port finishes is steamed.Uniform code-disc can guarantee the effect steamed and the uniformity.In the present embodiment, will
At 95 DEG C -105 DEG C, steaming time is controlled in 30min-45min for steaming temperature control；After steam box stops heating, to natural drop
Chinese chestnut is taken out after warm 2min-5min.
The uniform code-disc of Chinese chestnut after steaming is put into oven by step 6, is carried out using oven to the Chinese chestnut after the completion of steaming
Baking.In the present embodiment, at 250 DEG C -280 DEG C, cooking time is controlled in 6min-12min the control of baking temperature.Stop in oven
Chinese chestnut is taken out after only heating；The designated port opening for being baked the Chinese chestnut completed is opening-like.
It after the completion of baking, extracts 10 Chinese chestnuts and moisture and pol is detected, examined using the quick moisture of NF-50 equipment
Survey method detects Chinese chestnut, in the range of moisture content Luo ≤43%-58%；Chinese chestnut is examined using pol refractometer
It surveys, pol content is fallen in the range of >=12%.
It should be pointed out that water content detection and pol detection are intended merely to detect under processing conditions in the present embodiment and add
Work go out Chinese chestnut pol content and moisture content, with determine meet moisture standards Han Liang≤43%-58%, pol standard content >=
Processing conditions required for 12%, and and the step of be not belonging to processing technology of the present invention.
Step 7 carries out standing to the Chinese chestnut that baking finishes and is cooled to close to room temperature, and is standing temperature-fall period to Chinese chestnut
It is selected, the purpose selected is the rejected product rejected in Chinese chestnut herein, such as small holes caused by worms, black fourth.
To select the Chinese chestnut finished be put into quick-freezing room carry out it is quick-frozen, quick-freezing room temperature control at -30 DEG C to -40 DEG C, it is quick-frozen
Time controls in 10h-14h.Test through inventor it is found that with this condition, it is quick-frozen after Chinese chestnut adhesion, and it is quick-frozen after Chinese chestnut
Fruit central temperature reaches -18 DEG C.
Wherein, the purpose for standing cooling to Chinese chestnut is the load for reducing quick-freezing room, i.e., when reduction Chinese chestnut has just been put into quick-freezing room
Quick-freezing room bring temperature change is given, to reduce to script in quick-freezing room in the influence for carrying out quick-frozen Chinese chestnut.
What is carried out after the completion of baking due to Chinese chestnut is to stand cooling and quick-frozen step, water of the two steps to Chinese chestnut
Divide and pol content has little effect, and the Chinese chestnut temperature of quick-frozen completion is -18 DEG C, is not suitable for carrying out moisture and pol
Content detection, therefore the detection of moisture and pol content is arranged after baking, and be believed that the moisture measured and pol content
The moisture and pol content of as quick-frozen Chinese chestnut after the completion.
Detection is sampled to the quick-frozen Chinese chestnut finished, it is therefore an objective to judge the kernel of Chinese chestnut and the adhesion situation of fruit clothing.?
In the present embodiment, inventor extract 50 it is quick-frozen after the completion of Chinese chestnut, and be warming up to room temperature, examined in 50 Chinese chestnuts only
There is the fruit clothing of 1 Chinese chestnut and kernel to have a small amount of adhesion, the ratio of fruit clothing and kernel adhesion compared with it is traditional steam or frying substantially
Degree reduces, and cooperates the opening on Chinese chestnut, and people directly can strip shell and fruit by the opening on Chinese chestnut in edible Chinese chestnut
Clothing, to obtain complete kernel, to facilitate the decladding of Chinese chestnut.
Likewise, being sampled shell, kernel and the fruit detected be to judge quick-frozen rear Chinese chestnut to the Chinese chestnut after quick-frozen
The adhesion situation of clothing, and and the step of be not belonging to processing technology of the present invention.
Step 8 carries out metal detection to the quick-frozen Chinese chestnut finished, and main purpose is that removal Chinese chestnut is passing through various machines
The metal impurities being infected in equipment process.
Metal detection needs to use special gold inspection equipment, needs to check gold inspection equipment electricity before examining equipment using gold
Source, conveyer belt guarantee that power supply connection is correct, and inspection finishes the energization source that is followed by, and pre-heating device.
In the present embodiment, when the sensitivity of verification gold inspection equipment, test piece SUS≤2.0mm, Fe≤1.5mm need to be taken to be placed on
It is tested on conveyer belt, metal detector conveyer belt stops and alarms, and instrument is normal, into production status, after freezing to be checked
Chinese chestnut be placed on one end of conveyer belt and at the uniform velocity pass through metal detector.Test piece test carries out primary per hour.
After gold inspection, the Chinese chestnut qualified to gold inspection is further selected, and picks out Chinese chestnut inferior, and such as black fourth is damaged by worms
Deng.
Step 9, the Chinese chestnut qualified to gold inspection carry out filling metering, i.e., are weighed, weighed to Chinese chestnut by electronic scale
The Chinese chestnut of Unit Weight is fitted into packaging bag after finishing, and packaging bag is sealed using continuous sealer.
Further, packed Chinese chestnut is subjected to vanning or mounted box stores.
Step 10 stores packed/case dress/box-packed Chinese chestnut, i.e., is put into packed/case dress/box-packed Chinese chestnut low
Warm finished product storehouse storage, Chinese chestnut will be placed on backing plate, and liftoff 10cm or more, from wall 10cm or more.It is required that warm in warehouse for finished product
Degree is -18 DEG C ± 2 DEG C, the temperature of periodic monitor storehouse, in case storehouse temperature exceeds defined range.
Step 11, finished product delivery are pressed when finished product is delivered using refrigerator car (- 18 DEG C ± 2 DEG C, temperature is not higher than -12 DEG C)
According to the principle, in order, provided by batch of first in, first out.
In order to verify influence of the condition of each step of processing technology of the present invention to Chinese chestnut is processed, inventor is using control
Multiple groups comparative example is arranged in the mode of variable, likewise, comparative example does not represent a specific embodiment of the invention, be intended merely to and
The embodiment of the present invention makes comparison, to verify influence of each step processing technology of the present invention to processing result.Comparative example
The mode of the sampling Detection of sampling Detection mode and embodiment is completely the same, and stage after the completion of quick-frozen extract 50 into
The adhesion situation of row fruit clothing and kernel is detected, and the detection of moisture and pol content is arranged after the completion of baking.
| Comparative example | Difference condition is (with embodiment Difference in place of be) | Moisture content, pol situation | The fruit clothing of completion of processing Chinese chestnut With kernel adhesion situation | Other |
| Comparative example one | Steaming temperature is set in step 5 It sets at 90 DEG C -95 DEG C | Shui divides Han Liang≤43%, pol Content >=12% | Kernel and fruit clothing have adhesion Quantity is 13, and has 8 There is large area adhesion | It is not complete to steam the Chinese chestnut finished It is well done, it is baked the plate finished Chestnut opening is not easy unlimited and fruit Benevolence center is harder |
| Comparative example two | Steaming temperature is set in step 5 It sets at 105 DEG C -110 DEG C | Moisture content >=58%, pol Han Liang≤12% | Fruit clothing and kernel have adhesion Quantity is 8 but adhesion area It is smaller | The chestnut kernel of completion of processing It is softer, rapid wear in shell process Bad kernel, Guo Yiyu kernel it Between make containing a large amount of moisture Though fruit clothing and kernel adhesion But it can not equally be directly separated |
| Comparative example three | Steaming time is set in step 5 It sets in 25min -30min | Shui divides Han Liang≤43%, pol Content >=12% | Kernel and fruit clothing have adhesion Quantity is 15, and has 12 There is large area adhesion | It is not complete to steam the Chinese chestnut finished It is well done, it is baked the plate finished Chestnut opening is not easy unlimited and fruit Benevolence center is harder |
| Comparative example four | Steaming time is set in step 5 It sets in 45min-50min | Moisture content >=58%, pol Han Liang≤12% | Fruit clothing and kernel have adhesion Quantity is 7 but adhesion area It is smaller | The chestnut kernel of completion of processing It is softer, rapid wear in shell process Bad kernel, Guo Yiyu kernel it Between make containing a large amount of moisture Though fruit clothing and kernel adhesion But it can not equally be directly separated |
| Comparative example five | Temperature is baked in step 6 to set It sets at 240 DEG C -250 DEG C | Moisture content >=58%, pol Han Liang≤12% | Fruit clothing and kernel have adhesion Quantity is 16, and has 13 There is large area adhesion | The chestnut kernel of completion of processing It is softer, at designated port opening compared with It is small, shell process it is inconvenient and Kernel easy to damage |
| Comparative example six | Temperature is baked in step 6 to set It sets at 280 DEG C -290 DEG C | Shui divides Han Liang≤43%, pol Content >=12% | Fruit clothing and kernel have adhesion Quantity is 6 but adhesion area It is smaller | The chestnut kernel of completion of processing It is external harder, it is baked and finishes Opening is larger at Chinese chestnut designated port, It is baked subsequent procedure of processing Middle Chinese chestnut shell is easily and kernel Separation |
| Comparative example seven | Cooking time is set in step 6 It sets in 4min -6min | Moisture content >=58%, pol Han Liang≤12% | Fruit clothing and kernel have adhesion Quantity is 10, and has 7 There is large area adhesion | The chestnut kernel of completion of processing It is softer, at designated port opening compared with It is small, shell process it is inconvenient and Kernel easy to damage |
| Comparative example eight | Cooking time is set in step 6 It sets in 12min-14min | Shui divides Han Liang≤43%, pol Content >=12% | Fruit clothing and kernel have adhesion Quantity is 7 but adhesion area It is smaller | The chestnut kernel of completion of processing It is external harder, it is baked and finishes Opening is larger at Chinese chestnut designated port, It is baked subsequent procedure of processing Middle Chinese chestnut shell is easily and kernel Separation |
| Comparative example nine | Quick freezing temperature is set in step 7 It sets at -30 DEG C to -25 DEG C | Shui divide Han Liang≤43%-58%, Pol content >=12% | Fruit clothing and kernel have adhesion Quantity is 7 and has big face Product adhesion | In Chinese chestnut after quick-frozen Heart temperature is difficult to reach -18 DEG C |
| Comparative example ten | Quick freezing temperature is set in step 7 It sets at -45 DEG C to -40 DEG C | Shui divide Han Liang≤43%-58%, Pol content >=12% | Fruit clothing and kernel have adhesion Quantity is 4 but adhesion area It is smaller | Chinese chestnut after quick-frozen it Between easy adhesion, and quick-freezing room consume It can be higher |
| Comparative example 11 | Cooling is stood in step 7 Environment temperature is set as 15 DEG C | Shui divide Han Liang≤43%-58%, Pol content >=12% | Fruit clothing and kernel have adhesion Quantity is 7 but adhesion area It is smaller | Stand the time that cooling expends It is longer |
| Comparative example 12 | Cooling is stood in step 7 Environment temperature is set as 35 DEG C | Shui divide Han Liang≤43%-58%, Pol content >=12% | Fruit clothing and kernel have adhesion Quantity is 18 and adhesion face Product is larger | When Chinese chestnut has just been put into quick-freezing room The temperature of quick-freezing room is influenced It is larger |
| Comparative example 13 | The quick-frozen time sets in step 7 It sets in 8h -10h | Shui divide Han Liang≤43%-58%, Pol content >=12% | Fruit clothing and kernel have adhesion Quantity is 12 but adhesion face Product is smaller | In Chinese chestnut after quick-frozen Heart temperature is difficult to reach -18 DEG C |
| Comparative example 14 | The quick-frozen time sets in step 7 It sets in 14h-16h | Shui divide Han Liang≤43%-58%, Pol content >=12% | Fruit clothing and kernel have adhesion Quantity is 3 and adhesion area It is smaller | Quick-freezing room energy consumption is higher |
The embodiment of present embodiment is presently preferred embodiments of the present invention, not limits protection of the invention according to this
Range, therefore: the equivalence changes that all structures under this invention, shape, principle are done, should all be covered by protection scope of the present invention it
It is interior.
Claims (10)
1. a kind of quick-frozen opening chestnut processing technology, it is characterised in that: including successively carry out designated port, steam, be baked, stand drop
It is warm, quick-frozen；The condition setting steamed is 95 DEG C -105 DEG C of temperature, time 30min-45min；The baking condition setting is
250 DEG C -280 DEG C of temperature, time 6min-12min；The fast freezing conditions are set as -30 DEG C to -40 DEG C of temperature, time 10h-
14h。
2. quick-frozen opening chestnut processing technology according to claim 1, it is characterised in that: the concrete mode of the designated port be
Chinese chestnut plan-position is marked by the port of side to the other side, and port is located at the middle section of Chinese chestnut；For the plectane of no plane
Chestnut is needed in the standardized knife of plectane chestnut tow sides；Designated port needs to scratch the shell of Chinese chestnut and fruit clothing and prevents plowing from fruit as far as possible
Benevolence.
3. quick-frozen opening chestnut processing technology according to claim 1, it is characterised in that: the Chinese chestnut after designated port is carried out seminal plasma
It is steamed again after washing.
4. quick-frozen opening chestnut processing technology according to claim 3, it is characterised in that: reject wind in smart cleaning process
Dry, mouldy Chinese chestnut.
5. quick-frozen opening chestnut processing technology according to claim 1, it is characterised in that: dropped naturally after Chinese chestnut steams
It is baked again after warm 2min-5min.
6. quick-frozen opening chestnut processing technology according to claim 1, it is characterised in that: stand Chinese chestnut temperature in temperature-fall period
It is quick-frozen to Chinese chestnut progress again that degree is down to room temperature.
7. quick-frozen opening chestnut processing technology according to claim 1, it is characterised in that: to bad during standing cooling
Scutum chestnut carries out selecting rejecting.
8. quick-frozen opening chestnut processing technology according to claim 1, it is characterised in that: designated port crosses the Chinese chestnut storage item of Cheng Qian
Part is 0 DEG C ± 2 DEG C of temperature, humidity >=80%.
9. quick-frozen opening chestnut processing technology according to claim 1, it is characterised in that: designated port crosses Cheng Qian and is provided with thick cleaning
Process.
10. quick-frozen opening chestnut processing technology according to claim 1, it is characterised in that: the quick-frozen Chinese chestnut sealing packet finished
It fills and is put into warehouse for finished product and store, warehouse for finished product storage temperature is set as -18 DEG C ± 2 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910754842.9A CN110326765A (en) | 2019-08-15 | 2019-08-15 | Quick-frozen opening chestnut processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910754842.9A CN110326765A (en) | 2019-08-15 | 2019-08-15 | Quick-frozen opening chestnut processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110326765A true CN110326765A (en) | 2019-10-15 |
Family
ID=68149721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910754842.9A Pending CN110326765A (en) | 2019-08-15 | 2019-08-15 | Quick-frozen opening chestnut processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110326765A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828732A (en) * | 2010-05-13 | 2010-09-15 | 陈思 | Technique for processing quick-frozen open Chinese chestnuts |
| CN104542922A (en) * | 2014-12-25 | 2015-04-29 | 安徽东宝食品有限公司 | Processing technology for quick-frozen chestnuts |
| CN106262530A (en) * | 2016-08-16 | 2017-01-04 | 安徽合益食品有限公司 | A kind of instant processed opening Semen Castaneae that can preserve for a long time |
-
2019
- 2019-08-15 CN CN201910754842.9A patent/CN110326765A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828732A (en) * | 2010-05-13 | 2010-09-15 | 陈思 | Technique for processing quick-frozen open Chinese chestnuts |
| CN104542922A (en) * | 2014-12-25 | 2015-04-29 | 安徽东宝食品有限公司 | Processing technology for quick-frozen chestnuts |
| CN106262530A (en) * | 2016-08-16 | 2017-01-04 | 安徽合益食品有限公司 | A kind of instant processed opening Semen Castaneae that can preserve for a long time |
Non-Patent Citations (1)
| Title |
|---|
| 尤中尧: "速冻板栗的加工工艺", 《中国林副特产》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104799172A (en) | Sweet corn grain production line and sweet corn grain production process | |
| CN103478222A (en) | Method for manufacturing dehydrated broccoli | |
| Akpinar et al. | Mathematical modeling and experimental study on thin layer drying of strawberry | |
| CN101919522A (en) | Method for preparing canned orange in syrup | |
| US8563070B2 (en) | Method of manufacturing citrus snack using reduced pressure drying | |
| Kouchakzadeh et al. | Modeling of vacuum-infrared drying of pistachios | |
| CN110326765A (en) | Quick-frozen opening chestnut processing technology | |
| CN103983665B (en) | A kind of method of quick judgement fruit and vegetable food degree of drying | |
| CN203929626U (en) | The online MOISTURE MEASUREMENT SYSTEM of reconstituted tobacoo | |
| Hafezi et al. | The effect of drying kinetic on shrinkage and colour of potato slices in the vacuum-infrared drying method | |
| CN103493876B (en) | A kind of processing method of the green soya bean that dewaters | |
| CN107950675A (en) | A kind of preparation method of the skin of soya-bean milk | |
| CN210671992U (en) | Novel ham low temperature pickling case | |
| Pangavhane et al. | Drying kinetic studies on single layer Thompson seedless grapes under controlled heated air conditions | |
| CN110326766A (en) | Quick-frozen chestnut processing technology | |
| El-Rouby et al. | Implementation of ISO 22000 System in Spaghetti Industry | |
| Kouchakzadeh et al. | New practical method for evaluation of a conventional flat plate continuous pistachio dryer | |
| CN103284083A (en) | Dried balsam pear product with high vitamin C content and its preparation method | |
| JPH03201941A (en) | Grain-classifying method in grain drying and processing facility and apparatus therefor | |
| CN104839305A (en) | Processing method of grouper | |
| Tauriello et al. | Simulation of cold treatment during a cargo shipment of citrus fruit | |
| CN210513411U (en) | Noise detection device for refrigerator parts | |
| Wang et al. | Nondestructive detection of kiwifruit treated with N‐(2‐chloro‐4‐pyridyl)‐N′‐phenylurea by electrical method | |
| Yu et al. | Parameter optimization for microwave coupled with hot air drying process of hawthorn slices using response-surface methodology | |
| CN101919570A (en) | Method for refreshing soybean milk film steamed stuffed buns at room temperature |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191015 |
|
| RJ01 | Rejection of invention patent application after publication |