CN110326766A - Quick-frozen chestnut processing technology - Google Patents
Quick-frozen chestnut processing technology Download PDFInfo
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- CN110326766A CN110326766A CN201910754856.0A CN201910754856A CN110326766A CN 110326766 A CN110326766 A CN 110326766A CN 201910754856 A CN201910754856 A CN 201910754856A CN 110326766 A CN110326766 A CN 110326766A
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- chestnut
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- frozen
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- chinese chestnut
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- 241001070941 Castanea Species 0.000 title claims abstract description 89
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 89
- 238000012545 processing Methods 0.000 title claims abstract description 30
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 235000006667 Aleurites moluccana Nutrition 0.000 claims abstract description 102
- 240000004957 Castanea mollissima Species 0.000 claims abstract description 102
- 235000018244 Castanea mollissima Nutrition 0.000 claims abstract description 102
- 238000000034 method Methods 0.000 claims abstract description 28
- 238000001816 cooling Methods 0.000 claims abstract description 27
- 239000004576 sand Substances 0.000 claims abstract description 21
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims description 21
- 238000007689 inspection Methods 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 8
- 239000010931 gold Substances 0.000 claims description 8
- 229910052737 gold Inorganic materials 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 3
- 230000000052 comparative effect Effects 0.000 description 12
- 238000001514 detection method Methods 0.000 description 8
- 239000012535 impurity Substances 0.000 description 6
- 239000002184 metal Substances 0.000 description 5
- 229910052751 metal Inorganic materials 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000005070 sampling Methods 0.000 description 3
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 2
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 2
- 239000006013 carbendazim Substances 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- OWZREIFADZCYQD-NSHGMRRFSA-N deltamethrin Chemical compound CC1(C)[C@@H](C=C(Br)Br)[C@H]1C(=O)O[C@H](C#N)C1=CC=CC(OC=2C=CC=CC=2)=C1 OWZREIFADZCYQD-NSHGMRRFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- LCCNCVORNKJIRZ-UHFFFAOYSA-N parathion Chemical compound CCOP(=S)(OCC)OC1=CC=C([N+]([O-])=O)C=C1 LCCNCVORNKJIRZ-UHFFFAOYSA-N 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- WURBVZBTWMNKQT-UHFFFAOYSA-N 1-(4-chlorophenoxy)-3,3-dimethyl-1-(1,2,4-triazol-1-yl)butan-2-one Chemical compound C1=NC=NN1C(C(=O)C(C)(C)C)OC1=CC=C(Cl)C=C1 WURBVZBTWMNKQT-UHFFFAOYSA-N 0.000 description 1
- 239000005946 Cypermethrin Substances 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- KAATUXNTWXVJKI-UHFFFAOYSA-N cypermethrin Chemical compound CC1(C)C(C=C(Cl)Cl)C1C(=O)OC(C#N)C1=CC=CC(OC=2C=CC=CC=2)=C1 KAATUXNTWXVJKI-UHFFFAOYSA-N 0.000 description 1
- 229960005424 cypermethrin Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
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- 239000000463 material Substances 0.000 description 1
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- 230000035939 shock Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
It is cooling, quick-frozen including the designated port that successively carries out, frying, fast cooling, peeling, cleaning the present invention relates to a kind of quick-frozen chestnut processing technology；The condition setting of the frying is 230 DEG C -280 DEG C of temperature, time 35min-45min；Frying process is by the way of Chinese chestnut and the mixed stir-fry of sand and Chinese chestnut needs to wrap up side maltose outside before frying, is separated sand and Chinese chestnut using sieve after frying；The condition setting of the fast cooling is -30 DEG C to -20 DEG C of temperature, time 30s-40s.By using above-mentioned technical proposal, chestnut can be processed and more completely save the natural quality of chestnut, to be suitable for the needs of modern fast pace life.
Description
Technical field
The present invention relates to the technical fields of processing of farm products, more particularly, to a kind of quick-frozen 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 generally steams or frying, steam or Chinese chestnut shell process that frying obtains not
It is convenient, the needs of modern fast pace life are unsatisfactory for, also has businessman to take out the Chestnut kernel after shortening and is compressed into Chinese chestnut brick
With to edible, but the mode of this compression process can destroy the natural shape of chestnut, influence edible experience.Therefore one kind is provided and is not required to
Decladding and obtain the more complete Chinese chestnut product processing technique of chestnut be a problem to be solved.
Summary of the invention
The object of the present invention is to provide a kind of quick-frozen chestnut processing technology, advantage can be obtained by this kind of processing method
Obtain more complete chestnut.
Foregoing invention purpose of the invention has the technical scheme that
A kind of quick-frozen chestnut processing technology, it is cooling, quick-frozen including the designated port that successively carries out, frying, fast cooling, peeling, cleaning；
The condition setting of the frying is 230 DEG C -280 DEG C of temperature, time 35min-45min；Frying process is mixed using Chinese chestnut and sand
The mode of stir-fry and Chinese chestnut needs to wrap up side maltose outside before frying, using sieve by sand and Chinese chestnut point after frying
From；The condition setting of the fast cooling is -30 DEG C to -20 DEG C of temperature, time 30s-40s.
By using above-mentioned technical proposal, the temperature shock of fast cooling makes the ratio of Chinese chestnut fruit clothing and kernel adhesion after frying
Example significantly reduces, and makes the shell tender of Chinese chestnut, thus make the shell of Chinese chestnut be easier to remove and in shell process not
Chestnut easy to damage；There is designated port on Chinese chestnut, and maltose will form hard sugar shell after frying, not only reduces chestnut by sand
The possibility of pollution also further makes the shell of Chinese chestnut become fragile, so that the shell of Chinese chestnut be made to be easier to remove, it is not easy to damage chestnut
Benevolence；Obtained chestnut will do it cleaning, and the maltose for keeping chestnut surface viscous is cleaned out, and the presence of maltose is avoided to influence Chinese chestnut itself
Attribute；Quick-frozen can save is carried out to chestnut after chestnut completion of processing and processes the attribute of chestnut, when extending the storage of chestnut
Between；Natural quality can be obtained through the above steps and saves more intact chestnut, to be adapted to the need of modern fast pace life
It wants.
The present invention is further arranged to: during frying, sand being first added in frying pan, is promoted to sand temperature
Chinese chestnut is added at 230 DEG C or more.
By using above-mentioned technical proposal, preheat sand before Chinese chestnut is added, so as to avoid the mistake of heating sand
The influence that Cheng Wendu deficiency processes Chinese chestnut.
The present invention is further arranged to: 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 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: draining is carried out after chestnut cleaning is cooling, carried out again after chestnut draining it is quick-frozen, it is quick-frozen
Condition setting is that condition setting is -30 DEG C to -40 DEG C of temperature, time 10h-14h.
It is quick-frozen to chestnut progress by using above-mentioned technical proposal, the attribute for processing chestnut can be preferably saved, together
The holding time of Shi Yanchang chestnut, draining be in order to avoid it is quick-frozen when chestnut between adhesion, and under above-mentioned fast freezing conditions, chestnut
Between be not easy adhesion and it is quick-frozen after chestnut central temperature can reach -18 DEG C.
The present invention is further arranged to: carrying out golden inspection to the quick-frozen chestnut finished.
By using above-mentioned technical proposal, examine the tenor of chestnut whether exceeded.
The present invention is further arranged to: the qualified chestnut sealed package of gold inspection and being put into warehouse for finished product being stored, warehouse for finished product
Storage temperature is set as -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 finished product chestnut.
The present invention is further arranged to: finished product chestnut will be placed on backing plate, and liftoff 10cm or more, from wall 10cm with
On.
By using above-mentioned technical proposal, avoid space temperature different morning in ground and metope and warehouse for finished product close to
Adhesion between ground and the finished product of metope.
In conclusion advantageous effects of the invention are as follows:
1. chestnut can be processed and more can completely save the natural quality of chestnut, the need of modern fast pace life are adapted to
It wants；
2. cleaning before processing to Chinese chestnut, reduce the impurity on Chinese chestnut surface；
3. the preserving type after processing finished product is able to extend the storage time of finished product and can preferably save the category of finished product
Property.
Detailed description of the invention
Fig. 1 is process flow diagram of the invention.
Specific embodiment
Below in conjunction with attached drawing, invention is further described in detail.
A kind of quick-frozen 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.
Step 5 carries out frying to the Chinese chestnut after designated port using frying pan.
The frying of Chinese chestnut after designated port is carried out according to Unit Weight, and in the present embodiment, single is fried in each frying pan
The Chinese chestnut quality of system is 20kg, and is put into frying pan the sand of 20kg, and frying temperature setting is 230 DEG C -280 DEG C, when frying
Between be set as 35min-45min, in frying pan be added sand after, first start frying pan so that sand is warming up to 230 DEG C or more after adding
Enter Chinese chestnut and carries out frying, during frying, frying pan uniform rotation, and due to the presence of sand, it is heated evenly Chinese chestnut, therefore is protected
More uniform frying effect is held.
Further, in order to avoid during frying Chinese chestnut be stained with sand and do not allow easy to clean, therefore the Chinese chestnut after designated port into
One layer of maltose, the main opening for smearing filling Chinese chestnut are smeared on Chinese chestnut surface before row frying, the presence of maltose makes sand only
It can be sticked on chestnut or on maltose outer surface without being adhered directly in chestnut, meanwhile, maltose after the completion of Chinese chestnut frying
The hard sugar shell that will form package Chinese chestnut, is conducive to the removal to Chinese chestnut shell.
Step 6 carries out fast cooling to the Chinese chestnut that frying finishes.The Chinese chestnut for being finished frying using sieve and sand point
It opens, sand can reuse, and Chinese chestnut is placed in low temperature environment and carries out fast cooling, but the Chinese chestnut after cooling still keeps
Certain temperature.In the present embodiment, fast cooling is manufactured by low temperature thermostat bath, the Chinese chestnut sifted out is laid in code-disc is put into
In low temperature thermostat bath, the condition setting of low temperature thermostat bath is -30 DEG C to -20 DEG C of temperature, temperature fall time time 30s-40s.In plate
After Li Jiangwen, 50 DEG C to 60 DEG C of temperature is still kept.Fast cooling can not only make the temperature of Chinese chestnut to a certain extent
It reduces, and the fruit clothing of Chinese chestnut and the ratio of kernel separation can be made to improve, to facilitate the subsequent shell process of Chinese chestnut, in turn
Be conducive to obtain more complete chestnut.
Step 7 carries out decladding to the Chinese chestnut that fast cooling finishes.Manually rowed dry side or directly from broken using cutter
Chestnut is taken out at mouthful, completes the shell process of Chinese chestnut while hot.Due to the presence of above-mentioned fast cooling process, therefore the temperature of Chinese chestnut
Lower, the process for making staff remove Chinese chestnut shell is more easy, meanwhile, the ratio of the fruit clothing of Chinese chestnut and kernel adhesion compared with
It is small, therefore it is easy to get more complete kernel.
In the shell process of Chinese chestnut, it will become the sugared shell of hard due to having opening and maltose frying on Chinese chestnut later, have
Conducive to the shell process of Chinese chestnut.
The fruit clothing of Chinese chestnut and kernel adhesion degree are observed in the shell process of Chinese chestnut, it can through inventor's test
Know, the shell process for intercepting 50 Chinese chestnuts is observed record, and the fruit clothing and kernel of only 1 Chinese chestnut have a small amount of adhesion, dies
Shell process is relatively easy to and is easy to get more complete chestnut.
Step 7 cleans chestnut.
What this cleaning process made to carry out by hand, it needs opponent and operational instrument to clean and disinfection before cleaning, then exists
Clean water is piled in sink, and chestnut is then poured into cleaning basket, is put into sink and cleans.In the present embodiment, single cleans
Chestnut amount is set as a quarter Turnround basket, when cleaning, slightly uniformly to stir chestnut and remove impurity, and cleaning process also can
The a small amount of maltose for removing chestnut surface contamination, makes the presence of maltose will not influence the pol of chestnut.By chestnut after the completion of cleaning
Draining.
Sampling carries out moisture and pol detection after Chinese chestnut draining, extracts 10 chestnuts and detects to moisture and pol, makes
Chinese chestnut is detected with NF-50 equipment quick moisture detecting method, in the range of moisture content Luo ≤43%-58%；It uses
Pol refractometer detects Chinese chestnut, and 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 8 carries out the chestnut after draining quick-frozen.Chestnut classification is put into quick-freezing room and carries out quick-frozen, quick-freezing room temperature
Control is at -30 DEG C to -40 DEG C, and quick-frozen time control is in 10h-14h.It is tested it is found that with this condition, after quick-frozen through inventor
It is not easy adhesion between chestnut, and quick-frozen rear chestnut central temperature reaches -18 DEG C.
Step 10 carries out metal detection to the quick-frozen chestnut finished, and main purpose is that removal 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.
Step 11, the Chinese chestnut qualified to gold inspection carry out filling metering, i.e., are weighed, weighed to chestnut by electronic scale
After the chestnut of Unit Weight is fitted into packaging bag, and packaging bag is sealed using continuous sealer.
Further, packed chestnut is subjected to vanning or mounted box stores.
Step 12 stores packed/case dress/box-packed chestnut, i.e., is put into packed/case dress/box-packed chestnut
The storage of low temperature finished product storehouse, chestnut will be placed on backing plate, and liftoff 10cm or more, from wall 10cm or more.It is required that in warehouse for finished product
Temperature is -18 DEG C ± 2 DEG C, the temperature of periodic monitor storehouse, in case storehouse temperature exceeds defined range.
Step 13, 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 the decladding stage intercept 50 progresss fruit clothing with
The adhesion situation observational record of kernel.
| Comparative example | Difference condition (the area with embodiment Place is not) | Fruit clothing kernel adhesion situation | Other |
| Comparative example one | Frying temperature setting be 220 DEG C- 230℃ | Fruit clothing and kernel have the number of adhesion For 10 and adhesion area it is larger | Chestnut is not completely well-done, and the Chinese chestnut that frying is completed is open It is not easy to open and kernel center quality is harder |
| Comparative example two | Frying temperature setting be 280 DEG C- 290℃ | The adhesion number of fruit clothing and kernel is 8 but adhesion area it is smaller | Chinese chestnut is open larger and shell is easy during stir-frying Falling off is exposed to kernel in frying pan, chestnut quality compared with Firmly |
| Comparative example three | The frying time is set as 30min- 35min | Fruit clothing and kernel have the quantity of adhesion For 12 and adhesion area it is larger | Chestnut is not completely well-done, and the Chinese chestnut that frying is completed is open It is not easy to open and kernel center quality is harder |
| Comparative example four | The frying time is set as 45min- 50min | Fruit clothing and kernel have the quantity of adhesion For 9 but adhesion area it is smaller | Chinese chestnut is open larger and shell is easy during stir-frying Falling off is exposed to kernel in frying pan, chestnut quality compared with Firmly |
| Comparative example without | The temperature setting of fast cooling be- 20 DEG C to -10 DEG C | Fruit clothing and kernel have the quantity of adhesion For 13 and adhesion area it is larger | Chinese chestnut temperature after fast cooling is unfavorable higher than 60 DEG C In worker's shell process |
| Comparative example six | The temperature setting of fast cooling be- 40 DEG C to -30 DEG C | Fruit clothing and kernel have the quantity of adhesion For 15 and adhesion area it is larger | Chinese chestnut surface temperature after fast cooling lower than 20 DEG C and The central temperature of Chinese chestnut differs greatly with external temperature, Chinese chestnut surface be precipitated a large amount of steam make fruit clothing with kernel i.e. It is not easily separate adhesion also |
| Comparative example seven | The time of fast cooling is set as 20s-30s | Fruit clothing and kernel have the quantity of adhesion For 5 and adhesion area it is smaller | Chinese chestnut temperature after fast cooling is unfavorable higher than 60 DEG C In worker's shell process |
| Comparative example eight | The time of fast cooling is set as 40s-50s | Fruit clothing and kernel have the quantity of adhesion For 4 and adhesion area it is smaller | Chinese chestnut temperature after fast cooling is lower than 20 DEG C, Chinese chestnut Even if a large amount of steam, which are precipitated, in surface makes fruit clothing and kernel not Adhesion is also not easily separate |
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 (9)
1. a kind of quick-frozen chestnut processing technology, it is characterised in that: including successively carry out designated port, frying, fast cooling, peeling,
Cleaning is cooling, quick-frozen；The condition setting of the frying is 230 DEG C -280 DEG C of temperature, time 35min-45min；Frying process is adopted
With Chinese chestnut and the mixed mode fried of sand and Chinese chestnut needs to wrap up side maltose outside before frying, and sieve is used after frying
Sand and Chinese chestnut are separated；The condition setting of the fast cooling is -30 DEG C to -20 DEG C of temperature, time 30s-40s.
2. quick-frozen chestnut processing technology according to claim 1, it is characterised in that: during frying, first in frying pan
Sand is added, adds Chinese chestnut when sand temperature is promoted to 230 DEG C or more.
3. quick-frozen chestnut processing technology according to claim 1, it is characterised in that: the concrete mode of the designated port is in plate
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 chestnut of no plane
It needs 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 kernel as far as possible.
4. quick-frozen chestnut processing technology according to claim 1, it is characterised in that: designated port crosses the Chinese chestnut condition of storage of Cheng Qian
It is 0 DEG C ± 2 DEG C of temperature, humidity >=80%.
5. quick-frozen chestnut processing technology according to claim 1, it is characterised in that: designated port, which is crossed Cheng Qian and is provided with, slightly to be cleaned
Journey.
6. quick-frozen chestnut processing technology according to claim 1, it is characterised in that: draining is carried out after chestnut cleaning is cooling,
Carried out after chestnut draining again quick-frozen, it is -30 DEG C to -40 DEG C of temperature that fast freezing conditions, which are set as condition setting, time 10h-14h.
7. quick-frozen chestnut processing technology according to claim 1, it is characterised in that: carry out gold to the quick-frozen chestnut finished
Inspection.
8. quick-frozen chestnut processing technology according to claim 7, it is characterised in that: by the qualified chestnut sealed package of gold inspection
And be put into warehouse for finished product and store, warehouse for finished product storage temperature is set as -18 DEG C ± 2 DEG C.
9. quick-frozen chestnut processing technology according to claim 8, it is characterised in that: finished product chestnut will be placed on backing plate,
And liftoff 10cm or more, from wall 10cm or more.
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