CN111194775A - Color protection method for quick-frozen chestnut kernels by pure physical method and product - Google Patents
Color protection method for quick-frozen chestnut kernels by pure physical method and product Download PDFInfo
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- CN111194775A CN111194775A CN201811370175.6A CN201811370175A CN111194775A CN 111194775 A CN111194775 A CN 111194775A CN 201811370175 A CN201811370175 A CN 201811370175A CN 111194775 A CN111194775 A CN 111194775A
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- 241001070941 Castanea Species 0.000 title claims abstract description 75
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 75
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000000053 physical method Methods 0.000 title claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 239000005457 ice water Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000834 fixative Substances 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000008399 tap water Substances 0.000 claims abstract description 4
- 235000020679 tap water Nutrition 0.000 claims abstract description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 5
- 241000287828 Gallus gallus Species 0.000 abstract description 4
- 210000004905 finger nail Anatomy 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 235000006667 Aleurites moluccana Nutrition 0.000 description 4
- 240000004957 Castanea mollissima Species 0.000 description 4
- 235000018244 Castanea mollissima Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 239000007844 bleaching agent Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 241000644798 Canarium <sea snail> Species 0.000 description 1
- 235000000623 Chrysolepis chrysophylla Nutrition 0.000 description 1
- 244000265919 Chrysolepis chrysophylla Species 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000007 visual effect Effects 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a color protection method for quick-frozen chestnut kernels by a pure physical method and a product thereof, wherein the raw materials are immature (nine-to-half mature) white-shelled chestnuts, and the thick and soft white shells and the inner skins can be directly torn off together by fingernails without machine grading to strip out golden-yellow chestnut kernels, and the color protection method comprises the following steps: 1) and (3) continuous blanching: the chestnut kernels are passed through a blanching machine with the water temperature of 98-100 ℃, and a color fixative is not required to be added into the water for about 3 minutes; 2) and (3) continuous ice water cooling: directly feeding the chestnut kernels into a three-stage cooling machine after the chestnut kernels are discharged from the blanching machine, wherein the first stage is tap water, and the second stage and the third stage are ice water, and each stage is about 2-3 minutes, and the chestnut kernels are cooled to below 10 ℃; 3) quick-freezing: quickly freezing for 15 minutes in a quick freezer at-35 ℃ by a vibration draining machine, and then packaging and storing at-18 ℃. The golden quick-frozen chestnut kernels processed by the process are golden in color and have no residual smell of color-protecting medicaments, and the chestnut chicken soup stewed by the chestnut kernels is rich in chestnut flavor, delicious in taste and attractive in color and luster.
Description
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to a color protection method for quick-frozen chestnut kernels by a pure physical method and a product.
Background
Chestnut is a nut food with high nutritive value. Except for the eating method of the sugar fried chestnuts, the quick-frozen chestnuts or the chestnut cans are processed, and finally, the chestnut chicken products are made in the catering industry, SO that the large consumption market is occupied, the chestnut products which are protected by the sulfur-containing bleaching agent, EDTA and citric acid occupy the market, but with the implementation of the gradual regulation of the national food safety supervision and the new national standard GB2760 food adding and using standard, the chestnut can SO2 is allowed to remain 50 ppm.
The quick-frozen chestnut products are directly not allowed to have SO2 residue, and the process for solving the browning of the chestnuts by using the old edible chemical bleaching agent and the products do not meet the requirements of the current national food safety field.
The patent on the aspect of color protection of quick-frozen chestnut kernels mainly relates to a processing technology, and CN101843342A applied by Chinesota aristoichi et al, Jiangsu province academy of agricultural sciences, selects raw materials for processing in the aspect of detecting the content of reducing sugar in the natural mature red-skin chestnut raw materials by using instruments, but the south harvest season is 8 months and 9 months, the weather is high temperature and high humidity, the chestnuts need to be immediately put into a refrigerator for precooling and cooling, and the reducing sugar rapidly rises under the cold (low temperature) condition, so that the centralized shelling processing of a plurality of raw materials in a plurality of days is difficult, and certain difficulty is brought to the operation.
Disclosure of Invention
The practicability of the invention is that in a specified period (about 8 months, 16 days to 9 months, 12 days), the chestnut canvas are changed from emerald green to yellow green, the nine-ripe white-skin chestnut raw materials (all production places) are directly judged by naked eyes, common people can directly peel shells and inner seed coats manually at home, the golden yellow chestnut kernels are sold to factories in a centralized way, and the standardized and industrialized processing can be carried out to the quick-frozen golden yellow chestnut kernels without browning (without sulfur) by matching with modern large-scale quick-acting equipment.
The invention aims to solve the technical problem of providing a color protection method for quick-frozen chestnut kernels by a pure physical method and a product thereof aiming at the defects of the prior art.
The technical scheme of the invention is as follows:
a color protection method for quick-frozen chestnut kernels by a pure physical method is characterized in that immature (nine-percent and half-mature) white-shell chestnuts are used as raw materials, a machine is not needed for grading, thick and soft white shells and inner skins are directly torn off together by fingernails, and golden yellow chestnut kernels are peeled off, and the color protection method comprises the following steps:
1) and (3) continuous blanching: the chestnut kernels are passed through a blanching machine with the water temperature of 98-100 ℃, and a color fixative is not required to be added into the water for about 3 minutes;
2) and (3) continuous ice water cooling: directly feeding the chestnut kernels into a three-stage cooling machine after the chestnut kernels are discharged from the blanching machine, wherein the first stage is tap water, and the second stage and the third stage are ice water, and each stage is about 2-3 minutes, and the chestnut kernels are cooled to below 10 ℃;
3) quick-freezing: quickly freezing for 15 minutes in a quick freezer at-35 ℃ by a vibration draining machine, and then packaging and storing at-18 ℃.
The golden quick-frozen chestnut kernels processed by the process are golden in color and have no residual smell of color-protecting medicaments, and the chestnut chicken soup stewed by the chestnut kernels is rich in chestnut flavor, delicious in taste and attractive in color and luster.
The raw material selection of the process is visual and simple, the chestnut in the middle and last ten days of 8 months is changed from emerald green to yellow green, the white-skin chestnut is taken out and can be used, if the chestnut naturally cracks, the chestnut cannot be used even if the chestnut skin turns red when exposed to the wind, and the judgment is very simple.
The method has the advantages that shells and inner seed coats of white-skin chestnuts can be easily removed by using fingernails, the production process is simplified, the production cost is reduced, bacterial pollution possibly caused by secondary seed coat removal is avoided, and the chestnut kernels can be directly quick-frozen after being blanched and cooled.
The quick-frozen Chinese chestnut kernels not only have delicate taste, but also do not change the quality, are convenient and quick to use in restaurants, have the same fragrance as the freshly harvested Chinese chestnuts, have golden color and luster, and are very popular with guests.
The present invention will be described in detail with reference to specific examples.
The most representative of the southern Chinese chestnuts is the Chinese chestnuts in the Dabie mountain area, and the quality of the northern Huzhou Rotian is the best, the most representative; the method is characterized in that the three varieties of the hairy chestnuts, the Dahongpao and the Canarium bigeminum are used as the maximum varieties and represent the early, middle and late varieties respectively, the natural harvest period is finished from about 8-25 to about 9-25 days per year, so that the chestnut canopies are changed from emerald green to yellow-green from about 8-15 days, the chestnut canopies with more than nine-half-ripe parts can be picked, the chestnut canopies are pedaled by feet and are not moved, the chestnut canopies can be split by using a fruit branch shearing iron scissors, the chestnut canopies with more than nine-ripe parts are taken out, the white skin and the seed coats are very soft and rich in moisture, the inner and outer two layers of skins can be easily peeled by hands, and the golden chestnut flesh. The chestnut shell is naturally cracked, and a part of chestnut shells turn red (due to wind blowing and sun drying) cannot be peeled by hands because the shells are dehydrated and hardened, and even if the chestnut shells are peeled off by force, brown stain and flower stain are generated in the processing process.
The specific method of the invention is as follows:
1) the raw material is immature (half-mature) white shell chestnut without machine classification;
2) directly tearing off the thick and soft white shell and the inner skin together by using the fingernails, and peeling off the golden yellow chestnut kernels;
3) and (3) continuous blanching: passing through a blanching machine with the water temperature of 98-100 ℃, and adding no color fixative in the water for about 3 minutes;
4) and (3) continuous ice water cooling: directly feeding the chestnut kernels into a three-stage cooling machine after the chestnut kernels are discharged from the blanching machine, wherein the first stage is tap water, and the second stage and the third stage are ice water, and each stage is about 2-3 minutes, and the chestnut kernels are cooled to below 10 ℃;
5) quick-freezing: quickly freezing for 15 minutes in a quick freezer at-35 ℃ by a vibration draining machine, and then packaging and storing at-18 ℃.
6) The golden quick-frozen chestnut kernels processed by the process are golden in color and have no residual smell of color-protecting medicaments, and the chestnut chicken soup stewed by the chestnut kernels is rich in chestnut flavor, delicious in taste and attractive in color and luster.
It will be understood that modifications and variations can be made by persons skilled in the art in light of the above teachings and all such modifications and variations are intended to be included within the scope of the invention as defined in the appended claims.
Claims (2)
1. A pure physical method for protecting color of quick-frozen chestnut kernels is characterized in that the raw materials are nine-half cooked white shell chestnuts, machine classification is not needed, and the chestnut kernels can be directly peeled off by hands, and the method comprises the following steps:
1) and (3) continuous blanching: the chestnut kernels are passed through a blanching machine with the water temperature of 98-100 ℃, and a color fixative is not required to be added into the water for about 3 minutes;
2) and (3) continuous ice water cooling: directly feeding the chestnut kernels into a three-stage cooling machine after the chestnut kernels are discharged from the blanching machine, wherein the first stage is tap water, and the second stage and the third stage are ice water, and each stage is about 2-3 minutes, and the chestnut kernels are cooled to below 10 ℃;
3) quick-freezing: quickly freezing for 15 minutes in a quick freezer at-35 ℃ by a vibration draining machine, and then packaging and storing at-18 ℃.
2. Quick frozen chestnut kernel products prepared according to the process of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811370175.6A CN111194775A (en) | 2018-11-17 | 2018-11-17 | Color protection method for quick-frozen chestnut kernels by pure physical method and product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811370175.6A CN111194775A (en) | 2018-11-17 | 2018-11-17 | Color protection method for quick-frozen chestnut kernels by pure physical method and product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111194775A true CN111194775A (en) | 2020-05-26 |
Family
ID=70741123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811370175.6A Withdrawn CN111194775A (en) | 2018-11-17 | 2018-11-17 | Color protection method for quick-frozen chestnut kernels by pure physical method and product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111194775A (en) |
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2018
- 2018-11-17 CN CN201811370175.6A patent/CN111194775A/en not_active Withdrawn
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Legal Events
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200526 |