TW200624041A - Preparation method of retort roast chestnuts using far infrared ray thawing - Google Patents

Preparation method of retort roast chestnuts using far infrared ray thawing

Info

Publication number
TW200624041A
TW200624041A TW094125407A TW94125407A TW200624041A TW 200624041 A TW200624041 A TW 200624041A TW 094125407 A TW094125407 A TW 094125407A TW 94125407 A TW94125407 A TW 94125407A TW 200624041 A TW200624041 A TW 200624041A
Authority
TW
Taiwan
Prior art keywords
chestnuts
infrared ray
far infrared
thawing
during
Prior art date
Application number
TW094125407A
Other languages
Chinese (zh)
Other versions
TWI279191B (en
Inventor
Hee-Soon Cheon
Original Assignee
Cj Corp
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 Cj Corp filed Critical Cj Corp
Publication of TW200624041A publication Critical patent/TW200624041A/en
Application granted granted Critical
Publication of TWI279191B publication Critical patent/TWI279191B/en

Links

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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • 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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments

Abstract

The present invention relates to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly the preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170 to 200 DEG C during 5 to 10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170 to 230 DEG C during 30 to 60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.
TW094125407A 2004-12-16 2005-07-27 Preparation method of retort roast chestnuts using far infrared ray thawing TWI279191B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020040107079A KR100644383B1 (en) 2004-12-16 2004-12-16 Preparation method of retort roast chestnuts using far infrared ray thawing

Publications (2)

Publication Number Publication Date
TW200624041A true TW200624041A (en) 2006-07-16
TWI279191B TWI279191B (en) 2007-04-21

Family

ID=36588044

Family Applications (1)

Application Number Title Priority Date Filing Date
TW094125407A TWI279191B (en) 2004-12-16 2005-07-27 Preparation method of retort roast chestnuts using far infrared ray thawing

Country Status (5)

Country Link
JP (1) JP4295760B2 (en)
KR (1) KR100644383B1 (en)
CN (1) CN100386027C (en)
TW (1) TWI279191B (en)
WO (1) WO2006065018A1 (en)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102325466B (en) * 2009-02-19 2014-07-02 客乐谐食品株式会社 Cooked chestnuts packed in sealed container, method for forming maltose in chestnut, method for enhancing sweetness of cooked chestnuts and method for producing cooked chestnuts packed in sealed container
KR101117828B1 (en) * 2009-10-13 2012-03-20 최성철 A new method for processing chestnut and the processed chestnut
CN102084894B (en) * 2010-12-14 2013-02-27 天津科技大学 Chinese chestnut brown stain preventing processing technology
JP5723021B2 (en) * 2010-12-14 2015-05-27 天津科技大学 Chestnut browning prevention processing method
JP6283926B2 (en) * 2013-05-24 2018-02-28 三浦工業株式会社 Sterilizer
CN105211959A (en) * 2015-11-04 2016-01-06 河北栗源食品有限公司 Keep the processing method that Chinese chestnut Seed moisture is constant
KR101662798B1 (en) 2016-03-10 2016-10-06 주식회사 마롱빌리지 Method for preparing food using chestnut and food prepared by the method
CN107343535A (en) * 2017-06-20 2017-11-14 泰宁县点石食品有限公司 It is a kind of can prevent-browning chinquapin process technology
KR20230166283A (en) * 2022-05-30 2023-12-07 씨제이제일제당 (주) Easy to cook and eat chestnut snack and preparing method thereof

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5515789A (en) * 1978-07-24 1980-02-04 Shigeru Ono Method for improving and keeping taste of roasted chestnut
JPS63273435A (en) * 1987-04-30 1988-11-10 Daioo:Kk Long-term preservation of roast chestnut
JPS63240763A (en) * 1988-03-02 1988-10-06 Nitsuchiyuu Bussan Kk Method for preserving sweet roasted chestnut
JP2707452B2 (en) * 1988-06-06 1998-01-28 東海高熱工業株式会社 Method and apparatus for thawing frozen food
JPH07102079B2 (en) * 1993-01-13 1995-11-08 三島食品株式会社 Chestnut processed food manufacturing method
CN1094247A (en) * 1993-04-28 1994-11-02 蒋科化 A kind of processing and fabricating method of fruit food
KR970005121A (en) * 1995-07-11 1997-02-19 최문도 How to make chestnut
JP3085413U (en) 2001-10-17 2002-05-10 大和通商株式会社 Sweet chestnut
KR100502167B1 (en) * 2002-10-29 2005-08-04 주식회사 진미 A cold defrosting apparatus of frozen food
CN1423951A (en) * 2002-12-22 2003-06-18 李鸿 Typical local Chinese chestnut and preparation thereof

Also Published As

Publication number Publication date
JP4295760B2 (en) 2009-07-15
KR20060068403A (en) 2006-06-21
TWI279191B (en) 2007-04-21
JP2006166915A (en) 2006-06-29
CN100386027C (en) 2008-05-07
CN1788576A (en) 2006-06-21
KR100644383B1 (en) 2006-11-10
WO2006065018A1 (en) 2006-06-22

Similar Documents

Publication Publication Date Title
TW200624041A (en) Preparation method of retort roast chestnuts using far infrared ray thawing
CN102008087B (en) Method for producing instant spicy rabbit meat food
CN103843871A (en) Preservation method of peeled water chestnut
FI78224B (en) FOERVAELLNINGSFOERFARANDE.
CN103431030A (en) Non-living body preservation method of bamboo shoot
KR101322525B1 (en) Processed chustnut and the the method of making it
CN104381422A (en) Freeze-drying method for straw mushrooms
JP2007159516A (en) Vegetable preserving method
CN105475982A (en) Processing method of cedrela sinensis sauce
CN111374176A (en) Fresh-keeping production method for inhibiting bamboo shoot respiration
JP4466452B2 (en) How to thaw frozen fruits
CN107668532A (en) A kind of processing method of flavor halogen meat
US7785643B2 (en) Preparation method of retort roast chestnuts using far infrared ray thawing
KR101642343B1 (en) Pretreatment method of dried walleye pollock for canned dried walleye pollock and canned dried walleye pollock therefrom
JP2014076025A (en) Astringent persimmon processed food and manufacturing method thereof
JP6999156B2 (en) Method for preparing γ-aminobutyric acid-enriched dried papaya, and method for preparing γ-aminobutyric acid-enriched papaya powder
JP5294814B2 (en) Method for producing food containing dry ingredients
Bower et al. A process to prevent browning of frozen avocado halves and chunks
US9095151B1 (en) Method for making tuna salad
KR20170076982A (en) Bulgogi for flavoring manufacturing methods, and consequently its makchang
ES2351139B1 (en) PROCEDURE FOR THE PREPARATION OF A EDIBLE PRODUCT FROM THE TOMATO
KR20090111531A (en) A manufacturing method of ginger juice
JP4888664B2 (en) Method for producing sushi sashimi, sushi sushi by sashimi, and soaking seasoning liquid and simmering sauce for sushi sashimi
JP2002209545A (en) Method for producing processed food using vegetable and fruit containing lipoxygenase
JP2000308456A (en) Treating liquid before freezing for vegetable, treatment before freezing, vegetable treated before freezing and the like