CN1260125A - Method for storing Chinese chestnut - Google Patents
Method for storing Chinese chestnut Download PDFInfo
- Publication number
- CN1260125A CN1260125A CN 99121290 CN99121290A CN1260125A CN 1260125 A CN1260125 A CN 1260125A CN 99121290 CN99121290 CN 99121290 CN 99121290 A CN99121290 A CN 99121290A CN 1260125 A CN1260125 A CN 1260125A
- Authority
- CN
- China
- Prior art keywords
- chinese chestnut
- grams
- salt solution
- chestnut
- skin
- 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
- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 52
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 52
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000003860 storage Methods 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- 239000012266 salt solution Substances 0.000 claims description 17
- 241001070941 Castanea Species 0.000 claims description 15
- 235000014036 Castanea Nutrition 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 206010044565 Tremor Diseases 0.000 claims description 7
- 235000019606 astringent taste Nutrition 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000012267 brine Substances 0.000 abstract description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 210000001672 ovary Anatomy 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract 2
- 235000013601 eggs Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 210000004681 ovum Anatomy 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 3
- 241000238631 Hexapoda Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002420 orchard Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 description 1
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 235000010703 Modiola caroliniana Nutrition 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 230000012447 hatching Effects 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000002631 hypothermal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035040 seed growth Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
The invention relates to a Chinese chestnut storage method, in particular to a method for storing Chinese chestnuts by soaking in salt water. The method is characterized by comprising the following steps of 1, preparing the Chinese chestnut subjected to shelling into a brine Chinese chestnut can, and 2, directly soaking the Chinese chestnut subjected to shelling in brine. The preservation period of the Chinese chestnut preserved by the method can reach more than one year, and the preserved Chinese chestnut still retains the original nutritional ingredients and has good taste. And worm eggs intruding into the ovary of the female Chinese chestnut flowers in the flowering phase can be killed, the process is simple, the cost is low, and the Chinese chestnut can be eaten in the direction of common vegetables.
Description
The present invention relates to a kind of chestnut storage method, especially adopt the method for saline sook storage Chinese chestnut.
Chinese chestnut is China's special product name dry fruit, and is with unique flavor, nutritious and be subjected to deeply that the consumer is blue or green to hide.Chinese chestnut production development in recent years is swift and violent, and cultivated area is wide, the output height.Yet because fresh Chinese chestnut water content height, metabolism is prosperous, and storage is difficulty quite, has restricted the development that Chinese chestnut produces to a great extent.The storage practice of Ying Yonging is more in the market, and commonly used have four classes: 1. huskyly hide, this method is easy and simple to handle, cost is low, and weak point is that storage period is shorter, and storage effect is not good; 2. antistaling agent storage, this method is easy and simple to handle, and is widely applicable, and its weak point is that antistaling agent is normally formulated by relevant chemicals, taste and the nutrition of influence chestnut fruit, and also some chemical reagent is unfavorable to health of human body; 3. cryopreservation is promptly utilized natural cooling source or artificial hypothermia's method, makes storage environment keep low temperature, and this method storage Chinese chestnut effect is better, and its weak point is that temperature, storage environment are had higher requirement, and cost is higher, is difficult in the mountain area and promotes; 4. air conditioned storage, promptly under cryogenic conditions, regulate storage yard in gas componant, make it to help fruit vegetables storing, thereby reach fresh-keeping purpose, this storage practice is compared with general storage practice, its fresh keeping time will be grown more than one times, and the taste variation is less, and its weak point is that the controlled atmosphere plant investment is too big.In addition, Chinese chestnut also has a kind of phenomenon, promptly just has worm's ovum to invade at Chinese chestnut seed growth developmental stage, treats that Chinese chestnut gathers about a week, and worm's ovum is just hatching also, and insect has a strong impact on the Chinese chestnut quality from the inner outwards moth of Chinese chestnut food.The above four class methods all fails to address this problem.Thereby how to make the chestnut storage time longer, and taste, colourity changes still less, and storage method is easy, and cost is low and can solve the Chinese chestnut florescence and become current problem demanding prompt solution with regard to the problem of invading the insect pest in the female flower ovary.
Purpose of the present invention promptly is to be directed to above-mentioned weak point of the prior art and provides a kind of easy and simple to handle, and cost is low, and the goods after the processing can keep the original local flavor of Chinese chestnut, nutrition substantially, also can kill the chestnut storage method of worm's ovum in the early stage intrusion chestnut fruit.
Task of the present invention is achieved through the following technical solutions, and its major technique is characterized as: the Chinese chestnut shell is removed, adopted saline sook to reach the storage purpose then, its main technical schemes has following two:
One, processing salt solution Chinese chestnut can
Raw material proportion of composing (weight)
Chinese chestnut (skin shells, removes astringent taste) 1000 grams
Salt 20 grams-50 grams
Citric acid 0.5 gram-1.5 grams
Processing and eating water 1000 grams
Its processing technology is:
Raw material sorting, cleaning → peel off, the skin that removes astringent taste → protect look → clear water rinsing, classification → tinning, fluid injection → exhaust, sealing, cover typewriting → sterilization, cooling, wiping jar, warehouse-in.
Two, directly use the saline sook Chinese chestnut
Raw material proportion of composing (weight)
Chinese chestnut (shelling, keep puckery skin) 1000 grams
Salt 50 grams-80 grams
Clear water 1000 grams
It adds technology:
Raw material sorting, cleaning → peel off → soak → often change salt solution.
The present invention has following characteristics and effect:
1, the Chinese chestnut after the storage still keeps original nutritional labeling, and mouthfeel is good.
2, small investment, cost is low, fresh-keeping effect is good, if make brine pack and can preserve more than 1 year.
3, technology is simple, easy to operate, and wherein the big orchard worker of scale of operation can adopt and make salt solution Chinese chestnut can storage Chinese chestnut, and the orchard worker of small scale, decentralized management can adopt direct with saline sook chestnut storage Chinese chestnut.
4, adopt the present invention to preserve Chinese chestnut, chestnut edible is developed to general vegetables aspect.
5, the chestnut fruit of removing exocarp is invaded the worm's ovum in the Chinese chestnut female flower ovary in the time of also can killing the florescence behind saline sook.
To do detailed description by embodiment below the present invention:
Embodiment one: salt solution Chinese chestnut can preparation method:
Raw material proportion of composing (weight)
Chinese chestnut 1000 grams
Salt 20 grams-50 grams
Citric acid 0.5 gram-1.5 grams
Processing and eating water 1000 grams
Concrete preparation method is:
1, raw material sorting, clean: select even particle size, plumpness is good, and the chestnut of the no disease and pest in surface really is put in the water and cleans up;
2, the skin of peeling off, remove astringent taste: manually peel off or decorticator shells with blade (preferably adopting stainless steel knife), remove mauve puckery skin simultaneously, note avoiding injuring pulp as far as possible;
3, protect look: standby in the citric acid solutions that will shell, the fruit of the chestnut behind the skin that removes astringent taste are dipped in 0.5 gram-1.5 grams/1000 grams immediately;
4, clear water rinsing, classification: the fruit that will tremble is taken out from citric acid solution, put into rinsing bath and use 1 week of clear water rinsing of flowing, changed water 1 time every 2 hours, (do not need frequent stirring, in order to avoid cause damage when stirring, influence its institutional framework, thereby starch oozes out easily, cause the muddy soup of can), then according to chestnut fruit size fractionation;
5, tinning, fluid injection: the fruit that will tremble is loaded in the can (adopting full coat material 9116 types made of iron and 15173 types) of sterilizing by standard quality, and injecting the mass concentration of boiling immediately is the salt solution of 20 grams-50 grams/1000 grams;
6, exhaust, sealing: 68-72 ℃ of exhaust requirements jar central temperature, time 8-10 minute, seal the cover typewriting then;
7, sterilization, cooling, warehouse-in: the bactericidal formula of 9116 jars of types is: 10 '-35 '-5 '/110 ℃, the bactericidal formula of 15173 jars of types is: 15 '-40 '-10 '/110 ℃, speed is chilled to 38 ℃ after the sterilization, wipes jar, labeling, warehouse-in then.
Embodiment two: the preparation method of directly using the saline sook Chinese chestnut:
Raw material proportion of composing (weight)
Chinese chestnut (shelling, keep puckery skin) 1000 grams
Salt 50 grams-80 grams
Clear water 1000 grams
Concrete preparation method is:
1, raw material sorting, cleaning: select even particle size, plumpness chestnut fruit good, the no disease and pest in surface in water, to clean up;
2, remove husk: with blade (preferably adopting stainless steel knife), the fruit shell of will trembling is removed, and keeps endocarp (being puckery skin);
3, soak: the Chinese chestnut that will have puckery skin places pond (manually being built into certain scale as required), injects the salt solution of 50-80 gram/1000 grams, makes salt solution flood institute and soaks the chestnut fruit;
4, change salt solution: every 2-3 days, change primary brine, changed primary brine after one month every 5 days.
When edible, the fruit that will tremble is taken out from salt solution, and water is drained, and will tremble then really blanching 5-10 second in boiling water, can be with puckery skin removal.
Claims (3)
1, a kind of method of preserving Chinese chestnut is characterized in that the Chinese chestnut shell is removed, and adopts saline sook:
1. make the salt solution Chinese chestnut can, its raw material proportioning is as follows:
Chinese chestnut (skin shells, removes astringent taste) 1000 grams
Salt 20 grams-50 grams
Citric acid 0.5 gram-1.5 grams
Processing and eating water 1000 grams
2. directly use the saline sook Chinese chestnut, its raw material proportioning is as follows:
Chinese chestnut (shelling, keep puckery skin) 1000 grams
Salt 0.5 gram-1.5 grams
Clear water 1000 grams
2, the method for storage Chinese chestnut as claimed in claim 1 is characterized in that making the salt solution Chinese chestnut can and is made up of following technology:
2.1 with Chinese chestnut sorting, cleaning;
2.2 shell shell, skin removes astringent taste;
2.3 protecting look be about to shell, the remove astringent taste chestnut fruit of skin is dipped in the citric acid solutions of 1 gram/1000 grams standby immediately;
2.4 clear water rinsing, classification: the fruit that will tremble is taken out from citric acid solution, puts into rinsing bath and uses mobile 1 week of clear water rinsing, changed water 1 time every 2 hours, classification then;
2.5 tinning, fluid injection: the fruit that will tremble is loaded in the can of sterilizing by standard quality, and injecting the mass concentration of boiling immediately is the salt solution of 30 grams/1000 grams;
2.6 exhaust, sealing;
2.7 sterilization, cooling, warehouse-in.
3, the method for storage Chinese chestnut as claimed in claim 1 is characterized in that directly being made up of following technology with the saline sook Chinese chestnut:
3.1 raw material sorting, cleaning;
3.2 shell shell, keep puckery skin (endocarp);
3.3 soak: the Chinese chestnut that will have puckery skin places the pond, injects the salt solution of 50-80 gram/1000 grams, makes salt solution flood institute and soaks the chestnut fruit;
3.4 change salt solution: changed 1 time salt solution every 2-3 days, changed 1 time salt solution after one month every 5 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99121290 CN1260125A (en) | 1999-11-04 | 1999-11-04 | Method for storing Chinese chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99121290 CN1260125A (en) | 1999-11-04 | 1999-11-04 | Method for storing Chinese chestnut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1260125A true CN1260125A (en) | 2000-07-19 |
Family
ID=5281923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99121290 Pending CN1260125A (en) | 1999-11-04 | 1999-11-04 | Method for storing Chinese chestnut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1260125A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1321576C (en) * | 2004-11-16 | 2007-06-20 | 赵国强 | Chestnut permanent storage method |
| CN101861892A (en) * | 2010-05-16 | 2010-10-20 | 粟学俐 | Chinese chestnut biological antistaling agent |
| CN103040037A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black chestnut leisure food and preparation method thereof |
| CN103564550A (en) * | 2013-11-29 | 2014-02-12 | 中南林业科技大学 | Processing method for unshelled instant castanea henryi fruits |
-
1999
- 1999-11-04 CN CN 99121290 patent/CN1260125A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1321576C (en) * | 2004-11-16 | 2007-06-20 | 赵国强 | Chestnut permanent storage method |
| CN101861892A (en) * | 2010-05-16 | 2010-10-20 | 粟学俐 | Chinese chestnut biological antistaling agent |
| CN103040037A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black chestnut leisure food and preparation method thereof |
| CN103564550A (en) * | 2013-11-29 | 2014-02-12 | 中南林业科技大学 | Processing method for unshelled instant castanea henryi fruits |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |