CN1219373A - Sugar-adhered Chinese chestnut and its preparation method - Google Patents
Sugar-adhered Chinese chestnut and its preparation method Download PDFInfo
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- CN1219373A CN1219373A CN97120322A CN97120322A CN1219373A CN 1219373 A CN1219373 A CN 1219373A CN 97120322 A CN97120322 A CN 97120322A CN 97120322 A CN97120322 A CN 97120322A CN 1219373 A CN1219373 A CN 1219373A
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- chinese chestnut
- sugar
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- ren
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Abstract
A sugar coated chestnut is made up of chestnut kernel (80-90%) and granular white sugar (10-20%) through heating granular white sugar until it is molten at 50 deg.C, putting the chestnut kernels in molten sugar for 50-60 min, baking for 30 min in constant-temp. oven, and vacuum bagging, and features agreeable taste and sweetness, high sugar content, and simple preparing process.
Description
The present invention relates to a kind of sugar-adhered Chinese chestnut and preparation method thereof, belong to chestnut system pot foods processing technique field.
Numerous with the pot foods kind that Chinese chestnut is made, fry Chinese chestnut, chestnut can as sugar, chestnut in syrup etc., it has enriched market makes the eating method of Chinese chestnut varied, but it is found that, although in numerous chestnut food, add the sugar of a large amount, really few by the amount that chestnut absorbs, fry Chinese chestnut as sugar, it just has been stained with sugar at Li Pishang, Li Ren and sweetless, and the Li Ren that fries out face do not tumble very, people thirst for having the sugar content height for this reason, and the nice chestnut food of somersault occurs.
The objective of the invention is to overcome the deficiencies in the prior art and a kind of sugar content height is provided, the preparation method is simple, and mouthfeel is good, sugar-adhered Chinese chestnut that somersault is nice and preparation method thereof.
The object of the present invention is achieved like this: it is a major ingredient with Chinese chestnut benevolence, contains 80-90%, is equipped with white granulated sugar 10-20% and processes.The step of its preparation method is: white granulated sugar is placed in the stainless-steel pan heats in proportion, make it dissolve into 50 ° syrup, the Chinese chestnut benevolence of choosing is put into syrup in proportion boiled 50-60 minute, put to the insulating box oven dry and removed moisture content in 30 minutes and be finished product Li Ren from the pot Li Ren being pulled out then.Li Ren is packed in the bag, with true packing machine bag is evacuated, envelope is finished product then.
Purpose of the present invention can also reach by following technical measures: the content optimum value of Chinese chestnut benevolence is 90%, white granulated sugar 10%.Described Chinese chestnut benevolence is unabroken Chinese chestnut.
Compared to existing technology, the advantage that the present invention has is a well face not of mouthfeel, and the fragrant and sweet somersault of Li Ren, because Li Ren dry after syrup boils nearly 1 hour, sugar part is fully absorbed the sugar content height of Li Ren by Li Ren.The nutrition height, every hectogram Li Ren contains protein 4.8g, sugared 44.8g, fatty 1.5g, iron 1.7mg, calcium 15mg, phosphorus 91mg, potassium 381mg.The heat content height is 2120 kilocalories, and contains multivitamin, and the instant health is preserved easily.
Below in conjunction with embodiment in detail the present invention is described in detail:
The present invention is a raw material with Jingdone district Chinese chestnut, is equipped with white granulated sugar and makes.The content of Chinese chestnut benevolence is 80-90%, and white granulated sugar is 10-20%.The step of its preparation method is:
1, tans by the sun Chinese chestnut.Chinese chestnut was tanned by the sun 4-6 days, send into skinning machine after drying and remove crust and moccasin.
2, select Li Ren.Li Ren with breakage in selecting the benevolence machine removes, and it is standby to choose unabroken Li Ren.
3, in proportion white granulated sugar being put into stainless-steel pan, is example with 10 kilograms of finished products, puts into 10 kilograms of white granulated sugars, and 15 kilograms or 20 kilograms, white granulated sugar heated is fused into 50 syrup.
4, according to the above ratio with Chinese chestnut benevolence, with 10 kilograms be example, get 9 kilograms, 8.5 kilograms or 8 kilograms and add in the syrup pots and boiled 50-60 minute;
5, well-done Li Ren is pulled out in the pot put into insulating box oven dry 30 minutes;
6, the Chinese chestnut benevolence after will drying is gone in the food bag, and every bag of 500g is evacuated food bag with vacuum packing machine then, and bag is obturaged is finished product.
Claims (4)
1, a kind of sugar-adhered Chinese chestnut and preparation method thereof is characterized in that it is a major ingredient with Chinese chestnut benevolence, contains 80-90%, is equipped with white granulated sugar 10-20%, processes.
2, sugar-adhered Chinese chestnut according to claim 1 and preparation method thereof, the content optimum value that it is characterized in that Chinese chestnut benevolence is 90%, white granulated sugar 10%.
3, a kind of preparation method who makes sugar-adhered Chinese chestnut as claimed in claim 1 is characterized in that comprising the following steps:
A, white granulated sugar is placed in the stainless-steel pan heats in proportion, make it dissolve into 50 ° syrup;
B, the Chinese chestnut benevolence of choosing is put into syrup in proportion boiled 59-60 minute;
C, removed moisture content in 30 minutes and be finished product Li Ren from the pot Li Ren being pulled to the insulating box out oven dry;
D, Jiang Liren pack in the bag, with vacuum packing machine bag are evacuated again, and envelope is finished product then.
4, the preparation method of sugar-adhered Chinese chestnut according to claim 1 is characterized in that Chinese chestnut benevolence is unabroken Chinese chestnut.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97120322A CN1059081C (en) | 1997-12-08 | 1997-12-08 | Sugar-adhered Chinese chestnut and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97120322A CN1059081C (en) | 1997-12-08 | 1997-12-08 | Sugar-adhered Chinese chestnut and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1219373A true CN1219373A (en) | 1999-06-16 |
| CN1059081C CN1059081C (en) | 2000-12-06 |
Family
ID=5175890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97120322A Expired - Fee Related CN1059081C (en) | 1997-12-08 | 1997-12-08 | Sugar-adhered Chinese chestnut and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1059081C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100341433C (en) * | 2005-04-12 | 2007-10-10 | 山东绿润食品有限公司 | Chestnut product and its making method |
| CN100998428B (en) * | 2006-01-09 | 2010-06-16 | 洽洽食品股份有限公司 | Chinese chestnut processing method |
| CN105341841A (en) * | 2015-10-10 | 2016-02-24 | 平顶山市玉龙山生态农业科技发展有限公司 | Castanea mollissima processing method |
| CN113017056A (en) * | 2021-03-29 | 2021-06-25 | 溧阳市中润食品有限公司 | Processing technology of chestnut in syrup |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1134792A (en) * | 1995-05-04 | 1996-11-06 | 翁也鸿 | Deep processed food made of Chinese chestnut and prescription thereof |
-
1997
- 1997-12-08 CN CN97120322A patent/CN1059081C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100341433C (en) * | 2005-04-12 | 2007-10-10 | 山东绿润食品有限公司 | Chestnut product and its making method |
| CN100998428B (en) * | 2006-01-09 | 2010-06-16 | 洽洽食品股份有限公司 | Chinese chestnut processing method |
| CN105341841A (en) * | 2015-10-10 | 2016-02-24 | 平顶山市玉龙山生态农业科技发展有限公司 | Castanea mollissima processing method |
| CN113017056A (en) * | 2021-03-29 | 2021-06-25 | 溧阳市中润食品有限公司 | Processing technology of chestnut in syrup |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1059081C (en) | 2000-12-06 |
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