JPS57110143A - Preparation of marron glace - Google Patents

Preparation of marron glace

Info

Publication number
JPS57110143A
JPS57110143A JP18868080A JP18868080A JPS57110143A JP S57110143 A JPS57110143 A JP S57110143A JP 18868080 A JP18868080 A JP 18868080A JP 18868080 A JP18868080 A JP 18868080A JP S57110143 A JPS57110143 A JP S57110143A
Authority
JP
Japan
Prior art keywords
sugar
chestnuts
marron
glace
sugar solution
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
Application number
JP18868080A
Other languages
Japanese (ja)
Inventor
Yoichi Ogiwara
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dai Nippon Printing Co Ltd
Original Assignee
Dai Nippon Printing Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Dai Nippon Printing Co Ltd filed Critical Dai Nippon Printing Co Ltd
Priority to JP18868080A priority Critical patent/JPS57110143A/en
Publication of JPS57110143A publication Critical patent/JPS57110143A/en
Pending legal-status Critical Current

Links

Landscapes

  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: To prepare a marron glace in a short time, by heating Japanese chestnuts with the astringent coat removed together with a syrup of a sugar solution having a sugar degree of 50W70% using a pressure cooker.
CONSTITUTION: Japanese chestnuts with the bur shell, astringent coat, and harshness removed together with a syrup of a sugar solution having a sugar degree of 50W70% are fed and sealed in a heat-resistant packing bag. The chestnuts are heated by a pressure cooker such as a retort sterilization cooker, etc. at 105W 120°C under pressure of 0.5W3.0kg/cm2 for 60W180min so that sugar is penetrated into the texture of the flesh in a short time. The Japanese chestnuts are taken out from the bag, heated at about 80°C, transferred to a condensed sugar solution, soaked in it, and dried to give a marron glace.
COPYRIGHT: (C)1982,JPO&Japio
JP18868080A 1980-12-27 1980-12-27 Preparation of marron glace Pending JPS57110143A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP18868080A JPS57110143A (en) 1980-12-27 1980-12-27 Preparation of marron glace

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP18868080A JPS57110143A (en) 1980-12-27 1980-12-27 Preparation of marron glace

Publications (1)

Publication Number Publication Date
JPS57110143A true JPS57110143A (en) 1982-07-08

Family

ID=16227956

Family Applications (1)

Application Number Title Priority Date Filing Date
JP18868080A Pending JPS57110143A (en) 1980-12-27 1980-12-27 Preparation of marron glace

Country Status (1)

Country Link
JP (1) JPS57110143A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01240141A (en) * 1988-03-18 1989-09-25 Hisaka Works Ltd Production of extremely soft sweet-boiled japanese chestnut
JPH0716048A (en) * 1992-08-11 1995-01-20 Hyogo Pref Gov Preparation of cooked chestnut suppliable all the year round

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01240141A (en) * 1988-03-18 1989-09-25 Hisaka Works Ltd Production of extremely soft sweet-boiled japanese chestnut
JPH0716048A (en) * 1992-08-11 1995-01-20 Hyogo Pref Gov Preparation of cooked chestnut suppliable all the year round

Similar Documents

Publication Publication Date Title
IE832777L (en) Hot water dispersible base product for sauces and soups
JPS57110143A (en) Preparation of marron glace
ES2004815A6 (en) Method of producing retort packaged fish
DE3067031D1 (en) Method of producing a decaffeinated coffee product
JPS543937A (en) High-frequency heater
JPS55156567A (en) Production of broiled eel
JPS57155975A (en) Film for food packaging and method for packaging
JPS5545331A (en) Making method of instant half-boiled noodle
JPS5539747A (en) Preparation of steamed chestnut
JPS57152863A (en) Production of spices
JPS56151447A (en) Preparation of can of oysters boiled in hot water
JPS55150879A (en) Preparation of seasoned flatfish by heating at high pressure
JPS5577858A (en) Method of preparing chestnut for cook
JPS56164772A (en) Preparation of boiled fish paste
JPS57130918A (en) Preparation of antitumor agent
JPS53119183A (en) Apparatus for and method of sterilizing foods
JPS5519073A (en) Processing of adlay
Shimizu Processing method for meat.
JPS5678558A (en) Processing of coffee bean
JPS55114272A (en) Preparation of "mamushi" extract
JPS574924A (en) Production of reddened ginseng
JPS5548355A (en) Feed and its production
JPS57129675A (en) Treatment of spine bone of eel
JPS56158047A (en) Preparation of "fushi" dried and smoked fish from bony part of bonito
JPS5611766A (en) Production of undried "harusame"