CN1602703A - Chestnut permanent storage method - Google Patents
Chestnut permanent storage method Download PDFInfo
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- CN1602703A CN1602703A CN 200410091019 CN200410091019A CN1602703A CN 1602703 A CN1602703 A CN 1602703A CN 200410091019 CN200410091019 CN 200410091019 CN 200410091019 A CN200410091019 A CN 200410091019A CN 1602703 A CN1602703 A CN 1602703A
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- chestnut
- container
- chinese chestnut
- storage method
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Abstract
This invention pertains a way of storing, specific speaking; it's a long term storing method of Chinese chestnut. Its procedure is: do the faces an hydration processing to the chestnut, dry up for 2-3 hours in the furnace of 50 deg.C, choose the storage container, in which there is the agent for keeping taste made of inner skin of Chinese chestnut and silica gel drier. Then put in the Chinese chestnut, to two over three of volume, in the container there are air holes, finally use the ane filter cover the holes, then store the container in the cool and dry place. This way kills bacteria on Chinese chestnut face, prevent bacteria' born, at the same time, weaken the ability of buding, promote losing water at 15%--30%, and sugar degree over 15%. This way of storing applies for the family and production of small scale.
Description
Technical field
The present invention relates to a kind of storage method, specifically, is a kind of storage method of chestnut permanent.
Background technology
Chinese chestnut is plucked the back afterripening takes place under natural situation, and moisture reduces, kernel inclusion generation saccharification, and after the regular period, the saccharification degree is the highest, and the Chinese chestnut local flavor is the strongest, and we are called the sweet quality in peak the quality in this period.Many people like eating Chinese chestnut of sweet phase of peak.After this Chinese chestnut is easy to take place weathering, and very fast kernel dehydration hardening, and perhaps fungal infection causes and loses edibility.Mostly the method for in the past storing Chinese chestnut is not adopt sand to bury or the freezer method before sweet in the peak Chinese chestnut, and main by keeping moisture and the lasting preservation of low temperature, therefore, what a lot of people had is not the sweet Chinese chestnut in peak, but the peak sweet before Chinese chestnut.Many people let alone uncooked chestnut and deposit naturally, are easy to the excessive hardening of dehydration, often are called air-dryly by people, and be the sweet Chinese chestnut afterwards in peak this moment.Air-dry but kernel as yet not the Chinese chestnut during hardening just can cry the peak sweet Chinese chestnut.Under the nature situation, the peak can only keep 15-30 days sweet period, and fungal infection or rotten very easily.Storage practice was not paid close attention to the best flavor of storage back Chinese chestnut in the past, was that single emphasis keeps low temperature and moisture in the hope of the stay-in-grade purpose.
Summary of the invention
The storage method that the purpose of this invention is to provide a kind of chestnut.Start with from the physiologic factor that influences the chestnut quality,, select to reach the approaches and methods of the sweet quality in peak fast and keep method lastingly according to environmental factor, packing factor, the fruit factor that the sweet quality of different times Chinese chestnut honeybee changes.And then realize that the chestnut phase can be people's grasp and utilization.
Realize that foregoing invention purpose technical scheme is: a kind of storage method of chestnut permanent, it is undertaken by following step:
A, Chinese chestnut that at first will be to be stored carry out simple surperficial drying and other treatment, and with the drying oven oven dry, furnace temperature is 50 ℃ of oven dry 2-3 hour,
B, select tank, container is provided with air-vent, and air-vent covers with filter membrane, puts into the guarantor who is made up of Chinese chestnut endothelium and the silica-gel desiccant agent of distinguishing the flavor of in the container, the Chinese chestnut of packing into then, and the Chinese chestnut volume of being adorned is 2/3rds of a container, at last sealing container;
C, the container that is sealed are placed on shady and cool dry place storage.
This method solves a uncooked chestnut dehydration storage difficult problem by the ventilation filter membrane is set, and surperficial drying and other treatment has been killed the bacterium on Chinese chestnut surface, can prevent effectively that the assorted bacterium in surface from growing, and weakens germinating capacity simultaneously.Promote dehydration 15%-30%, pol reaches more than 15%.Even the Chinese chestnut after sealing preserves, also can preserve not hardening in 6 months, not mouldy under 23-24 ℃ temperature.Protect the adding of flavor agent, can make Chinese chestnut keep the sweet good to eat original flavor of Chinese chestnut for a long time.Owing to be inner wrapping, be very suitable for market or supermarket and sell.This Chinese chestnut storage technology is applicable to family and scale inner wrapping uncooked chestnut or growing chestnut kernel commodity production.
The specific embodiment
Concrete steps of the present invention are as follows:
Chinese chestnut of the present invention is a Chinese chestnut benevolence.When storing or packing, Chinese chestnut need carry out simple surperficial drying and other treatment, purpose is to kill the Chinese chestnut surface bacteria, to prevent that the assorted bacterium in surface from growing, weaken germinating capacity simultaneously, the Chinese chestnut that concrete grammar at first will be to be stored carries out simple surperficial drying and other treatment, dries with drying oven, furnace temperature is 50 ℃, dries 2-3 hour.
Tank, bottle or bag or box will be provided with the air-vent that covers filter membrane on bottle cap or bag or the box, and this filter membrane adopts the biological culture film, and oxygen can pass through, but mould and big molecule can not mistakes.The Chinese chestnut weight of storing up and vessel volume, air-vent turnover amount of oxygen relevant, general volume is that 500 milliliters container is established an air-vent, the container of 500-1000 milliliter is established one or two air-vent, and the container of 1500-2000 milliliter is provided with 3-4 air-vent, and the diameter of air-vent is that 1-3cm is advisable.Ventilative thickness 1-3 millimeter.If select bottle for use, only air-vent is set on bottle cap and gets final product.Dress Chinese chestnut volume can only be 2/3rds of a container, and the space of reservation 1/3rd gives over to the gas exchange.Put into the guarantor who forms by Chinese chestnut endothelium and the silica-gel desiccant agent of distinguishing the flavor of in the container, the Chinese chestnut of packing into then, the Chinese chestnut volume of being adorned is 2/3rds of a container, the air-vent of container is covered with filter membrane seal at last; Be placed on shady and cool dry place storage.
In order better to keep its original local flavor, to add in bottle, bag or the box and protect the flavor agent, the addition of protecting the agent of distinguishing the flavor of is every hectogram Chinese chestnut benevolence adding 1 gram Chinese chestnut endothelium, but 5 silica gel.
The Chinese chestnut fruit also can store by this method, does not add the Chinese chestnut endothelium during storage, directly adds silica gel and gets final product.
Claims (5)
1, a kind of storage method of chestnut permanent is characterized in that, it is undertaken by following step:
A, Chinese chestnut that at first will be to be stored carry out simple surperficial drying and other treatment, and with the drying oven oven dry, furnace temperature is 50 ℃ of oven dry 2-3 hour,
B, select tank, container is provided with air-vent, and air-vent covers with filter membrane, puts into the guarantor who is made up of Chinese chestnut endothelium and the silica-gel desiccant agent of distinguishing the flavor of in the container, the Chinese chestnut of packing into then, and the Chinese chestnut volume of being adorned is 2/3rds of a container, at last with container closure;
C, the container that is sealed are placed on shady and cool dry place storage.
2, the storage method of chestnut permanent according to claim 1 is characterized in that, described container is selected bottle or polybag for use, can also select box for use.
3, the storage method of chestnut permanent according to claim 1 is characterized in that, described filter membrane is the biological culture film, thickness 1-3 millimeter.
4, the storage method of chestnut permanent according to claim 1 is characterized in that, the number of described container air-vent is directly proportional with the volume of selected container, and the diameter of air-vent is 1-3cm.
5, the storage method of chestnut permanent according to claim 1 is characterized in that, the distinguish the flavor of addition of agent of described guarantor is that every hectogram Chinese chestnut benevolence adds 1 gram Chinese chestnut endothelium, 5 gram silica gel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100910198A CN1321576C (en) | 2004-11-16 | 2004-11-16 | Chestnut permanent storage method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100910198A CN1321576C (en) | 2004-11-16 | 2004-11-16 | Chestnut permanent storage method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1602703A true CN1602703A (en) | 2005-04-06 |
| CN1321576C CN1321576C (en) | 2007-06-20 |
Family
ID=34667239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100910198A Expired - Fee Related CN1321576C (en) | 2004-11-16 | 2004-11-16 | Chestnut permanent storage method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1321576C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485601A (en) * | 2010-12-03 | 2012-06-06 | 何宗益 | Tea leaf packaging container with tea-caring function |
| CN102502068A (en) * | 2011-10-13 | 2012-06-20 | 徐寿海 | Breathable plastic film and preparation method thereof |
| CN104473244A (en) * | 2014-12-30 | 2015-04-01 | 河北科技师范学院 | Method for processing highest-sweetness castanea mollissima |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090072A (en) * | 1993-01-18 | 1994-07-27 | 周宇 | The character string system of notation and structure generating device and manufacture method and purposes |
| CN1112811A (en) * | 1995-04-06 | 1995-12-06 | 付斌 | Worm-proofing and fresh-keeping method for Chinese chestnut |
| CN1268302A (en) * | 1999-03-29 | 2000-10-04 | 曹愫 | New method for storing and preserving Chinese chestnut |
| CN1260125A (en) * | 1999-11-04 | 2000-07-19 | 浙江林业学校 | Method for storing Chinese chestnut |
| JP2002211667A (en) * | 2001-01-12 | 2002-07-31 | Sumitomo Bakelite Co Ltd | Packaging member for keeping freshness of chestnut |
| JP2003284487A (en) * | 2002-03-28 | 2003-10-07 | Sumitomo Bakelite Co Ltd | Freshness retaining package for vegetable and fruit |
| CN1398528A (en) * | 2002-09-04 | 2003-02-26 | 浙江省农业科学院 | Chinese chestnut preserving process |
| CN1257676C (en) * | 2003-03-28 | 2006-05-31 | 浙江省农业科学院 | Preservation of chestnuts in sand and with a tent |
-
2004
- 2004-11-16 CN CNB2004100910198A patent/CN1321576C/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102485601A (en) * | 2010-12-03 | 2012-06-06 | 何宗益 | Tea leaf packaging container with tea-caring function |
| CN102502068A (en) * | 2011-10-13 | 2012-06-20 | 徐寿海 | Breathable plastic film and preparation method thereof |
| CN104473244A (en) * | 2014-12-30 | 2015-04-01 | 河北科技师范学院 | Method for processing highest-sweetness castanea mollissima |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1321576C (en) | 2007-06-20 |
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070620 Termination date: 20091216 |