CN101601482B - Processing method of Chinese chestnut leisure food - Google Patents
Processing method of Chinese chestnut leisure food Download PDFInfo
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- CN101601482B CN101601482B CN2009100233284A CN200910023328A CN101601482B CN 101601482 B CN101601482 B CN 101601482B CN 2009100233284 A CN2009100233284 A CN 2009100233284A CN 200910023328 A CN200910023328 A CN 200910023328A CN 101601482 B CN101601482 B CN 101601482B
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Abstract
The invention relates to a processing method of Chinese chestnut leisure food. Fresh Chinese chestnut or wild chestnut with favourable ripeness is chosen to be processed with the procedures of sorting, pretreating, storing, peeling for finishing, boiling, rinsing, bagging, sealing, sterilizing and the like to make Chinese chestnut leisure food with fresh chestnut cores, pure color and original flavour, and the Chinese chestnut leisure food can be eaten without cooking. The processing method of the Chinese chestnut leisure food totally performs biotechnology to produce, no pollution exists in the processing process, and the processing method conforms to the development direction of nature and nutrition of leisure food. The research, development and popularization of the technology of the invention has positive significance on improving chestnut product additional value, extending economic forest fruit industry planting chains, driving the development of deep processing industry of chestnut fruit industry and the like, provides paths for vast poor areas to shake off poverty and become prosperous, and proposes and accelerates high-technology course of industrialization of pure green tonic food.
Description
Technical field
Content of the present invention belongs to food processing technology field, relates to a kind of processing method of the leisure food take Chinese chestnut as raw material.
Background technology
Chinese chestnut (Castanea mollissima) is traditional fruit of the ground such as China southeast, southwest, Shaanxi, Hebei half high Mountain area, fruit matter contains the high materials of nutritive value such as a large amount of sugar, starch, vitamin, amino acid, protein, unrighted acid, its peculiar strong chestnut fragrance is also liked by the trencherman deeply, a kind of food that human body is highly profitable, the traditional Chinese medicine and pharmacy book also with Li Guoren as strong tonic.
In recent years, country pays much attention to rural economy, and lay special stress on will carry out industrial restructuring to the mountain area traditional agriculture, the forestry that fall behind, walks the industrial scale road with Lin Weizhu.Under above-mentioned state basic policy promotes, the development of domestic economy woods fruit plant husbandry is very swift and violent, the Chinese chestnut planting patterns develops into large-area artificial growth by the natural plantation in past, and cultivated area also increases considerably, and becomes the important channel that place of production peasant improves pattern of farming and gets rich.Along with bearing fruit in a large number of cultivation woods, output constantly is doubled, and bright Chinese chestnut is saturated by the ability that market digests in a short time, and the Chinese chestnut reprocessing product has become the certainty of Market Selection.On the other hand, day by day vigorous to the demand of leisure food along with the enriching constantly and improve of people's daily life level, really tremble kernel, Chinese chestnut can etc. as the reprocessing goods of raw material such as instant type take Chinese chestnut and all be subject to consumer's favor.To Be Protected from Heat owing to Chinese chestnut itself, perishable, easily damaged by worms, be difficult at normal temperatures preserve, thereby its reprocessing product at first must solve the problem of fruit quality guarantee aquatic foods, but the Chinese chestnut leisure food that the existing market existing preservation technique of employing on sale is made, ubiquity the deficiency of the dim brown stain of product color, affect eater's sense organ and appetite, furthermore product causes the strong protoplasm flavor of Chinese chestnut thin out because of the processing variation in season and the prolongation of commodity shelf life.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of processing method that keeps the Chinese chestnut leisure food of Chinese chestnut original color and taste is provided.
Be used for realizing that the technical solution of foregoing invention purpose is such: the processing method of the Chinese chestnut leisure food that provides comprises following procedure of processing:
1, select materials---select the Chinese chestnut fresh, that maturity is sufficient or wild chestnut, remove damage by worms, go rotten, dry up, broken chestnut, by large, medium and small classification;
2, preliminary treatment---(a) preparation of plant purification soak: the wild vegetable field thistle that will clean adds 2 times of water gagings and boils, and boils 90～100 ℃ of temperature, 20 minutes time, with field thistle boil that liquid purifies, after the distillation, for subsequent use; The wild vegetable stone railing dish that cleaned is added 2 times of water gagings boils, boil 90～100 ℃ of temperature, 10 minutes time, with the stone railing dish boil that liquid purifies, after the distillation, for subsequent use; Above two kinds of wild vegetables are boiled liquid mixed by weight 1: 2, being watered and making percentage by weight is 0.05～0.01% plant purification soak; (b) immersion treatment: soaked chestnut 2 hours with plant purification soak, chestnut: soak=1: 1.2, pull control out and do rear pack;
3, storage---with pretreated pack chestnut warehouse-in, in 0～4 ℃ of storehouse temperature scope, preserved 7～365 days;
4, peeling finishing---peel off interior crust the chestnut of storage boiled 5～10 minutes in 70～80 ℃ of water temperatures after, repair scar, the sick fruit of blanking;
5, boiling---(a) preparation of boiling liquid: the wild vegetable field thistle that will clean adds 2 times of water gagings and boils, and boils 90～100 ℃ of temperature, 20 minutes time, then field thistle is boiled liquid and purifies, distills; The wild vegetable stone railing dish that cleaned is added 2 times of water gagings boil, boil 90～100 ℃ of temperature, 10 minutes time, then the stone railing dish is boiled liquid and purify, distill; Field thistle is boiled liquid and stone railing dish boil liquid and mixed by weight 2: 1, make plant purification liquid; Plant is purified liquid, potassium alum, disodium ethylene diamine tetraacetate and water by 3～5: 0.5～1: 0.5～1: 1000 weight ratio is mixed and made into boiling liquid; (b) boiling: will be to carry out boiling after 1: 2 ratio is mixed by weight through chestnut after the peeling finishing and boiling liquid, the temperature-gradient method mode is adopted in boiling, namely first with 50～60 ℃ of temperature heating 10 minutes, adopt again 75～80 ℃ of temperature to boil 15 minutes, at last with 95～98 ℃ of warm boilings 25～30 minutes;
6, rinsing---the chestnut after the boiling is used first 60 ℃ of clear water rinsings 10 minutes, use again 40～45 ℃ of clear water rinsings 10 minutes (in the time of need doing the sugaring chestnut, the liquid glucose that then adopts customer requirement after the rinsing is digestion 30 minutes again);
7, pack sealing---will be by specification weighing pack after the chestnut drying of rinsing, seal after finding time, fill nitrogen with the nitrogen charger of finding time again;
8, sterilization---will pack chestnut and place in 120～125 ℃ of environment and kept 40 minutes, again through water-cooled to normal temperature.
The present invention used raw material edible wild herbs field thistle in liquid and the boiling liquid of purifying, another name field thistle dish, aerial part for feverfew field thistle (Cephai anop-los seegetum Kitam), mainly contain alkaloid and saponin, used raw material stone railing dish is Caryophyllaceae gypsophila stone railing dish (Gypso-Phila Acutifolia Fisch) in purification liquid and the boiling liquid, its root contains triterpenoid saponin, and glucoside unit is gypsogenin.The purification liquid and the boiling liquid that utilize above-mentioned two flavor raw materials to make are purified and boiling to chestnut respectively, and two kinds of wild vegetables are rich in multiple natural complex, chestnut are had the effect of keeping fresh and protecting color.
Compared with prior art, utilize the product of the method for the invention processing to have the following advantages: (1). the sparkling and crystal-clear Huang of product is tender, the pure color and luster that has kept living fresh chestnut kernel, do not contain pigment and other additive, instant bagged, Li Xiang is strong, has kept the distinctive genuineness of sugared stir-fry Chinese chestnut, reaches color three and has both; (2). mouthfeel is sticking, crisp, face, particularly heating are edible, and its shortcake, face degree all obviously are better than like product; (3). can process throughout the year and remain the consistent of taste quality; (4). compare with existing like product, reduced production cost.
The processing method of Chinese chestnut leisure food of the present invention is carried out biotechnology production fully, the raw material of its use all derive from agricultural byproducts, thereby in preparation process, do not produce any pollution, meet the developing direction of present international market leisure food " natural, nutrition ".Except use value and direct economic benefit that technology itself has, the present invention also has great social benefit, it takes full advantage of the resources advantage of mountain area Chinese chestnut plant, further digging utilization the land resource of China's length and breadth of land, extend economic fruit and already planted chain, driven the development of Chinese chestnut fruit industry process deeply industry, the R﹠D and promotion of its technical products is shaken off poverty and set out on the road to prosperity for vast poverty-stricken area provides outlet, also advocates and promoted simultaneously the high-tech industry process of pure green help food.
The specific embodiment
Embodiment
The processing method of Chinese chestnut leisure food of the present invention comprise successively select materials, the process such as preliminary treatment, storage, peeling finishing, boiling, rinsing, pack sealing and sterilization, the operation of each process is as described below.
1, selects materials
Select the Chinese chestnut fresh, that maturity is sufficient or wild chestnut, remove damage by worms, go rotten, dry up, broken chestnut, by large, medium and small classification.
2, preliminary treatment
The preparation and the immersion treatment two procedures that comprise plant purification soak, wherein
2.1, the preparation of plant purification soak: (a). the field thistle that will clean adds 2 times of water gagings and boils, and boils 100 ℃ of temperature, 20 minutes time, with field thistle boil that liquid purifies, after the distillation, for subsequent use; (b). the stone railing dish that will clean adds 2 times of water gagings and boils, and boils 100 ℃ of temperature, 10 minutes time, with the stone railing dish boil that liquid purifies, after the distillation, for subsequent use; (c). boil liquid with above two kinds and mixed by weight 1: 2, being watered and making percentage by weight is 0.05 plant purification soak;
2.2, immersion treatment: soaked chestnut 2 hours with plant purification soak, chestnut: soak=1: 1.2, pack after pulling control out and doing.
3, storage
Pretreated pack chestnut warehouse-in is stored, and storage temperature is controlled at 0～4 ℃, and storage time is 90 days.
4, peeling finishing
Chestnut behind the storage is peelled off interior crust boil 10 minutes in 75 ℃ of water temperatures after, repair scar, the sick fruit of blanking.
5, boiling
5.1, the preparation of boiling liquid: (a). the field thistle that will clean adds 2 times of water gagings and boils, and boils 100 ℃ of temperature, 20 minutes time, then field thistle is boiled that liquid purifies, distillation; (b). the stone railing dish that will clean adds 2 times of water gagings and boils, and boils 100 ℃ of temperature, 10 minutes time, then the stone railing dish is boiled liquid and purifies, distills; (c). field thistle is boiled liquid and stone railing dish boil liquid and mixed by weight 2: 1, make plant purification liquid; (d). plant purification liquid, potassium alum, disodium ethylene diamine tetraacetate and water were by 5: 0.5: 0.5: 1000 weight ratio is mixed and made into boiling liquid.
5.2, boiling: will be to carry out boiling after 1: 2 ratio is mixed by weight through chestnut after the peeling finishing and boiling liquid, the temperature-gradient method mode is adopted in boiling, namely first with 50～60 ℃ of temperature heating 10 minutes, adopt again 75～80 ℃ of temperature to boil 15 minutes, with 95～98 ℃ of warm boilings 25～30 minutes, be as the criterion with well-done at last.
6, rinsing
Chestnut after the boiling is used first 60 ℃ of clear water rinsings 10 minutes, use again 40 ℃ of clear water rinsings 10 minutes (in the time of need doing the sugaring chestnut, the liquid glucose that then adopts customer requirement after the rinsing is digestion 30 minutes again).
7, pack sealing
Will be after the chestnut drying of rinsing by specification weighing pack, seal after finding time, fill nitrogen with the nitrogen charger of finding time again.
8, sterilization
To pack chestnut and place in 120 ℃ of environment and kept 40 minutes, again through water-cooled to normal temperature.
Claims (1)
1. the processing method of a Chinese chestnut leisure food is characterized in that comprising following procedure of processing:
1.1 select materials---select the Chinese chestnut fresh, that maturity is sufficient or wild chestnut, remove damage by worms, go rotten, dry up, broken chestnut, by large, medium and small classification;
1.2 preliminary treatment---(a) preparation of plant purification soak: the field thistle that will clean adds 2 times of water gagings and boils, and boils 90～100 ℃ of temperature, 20 minutes time, with field thistle boil that liquid purifies, after the distillation, for subsequent use; The stone railing dish that cleaned is added 2 times of water gagings boils, boil 90～100 ℃ of temperature, 10 minutes time, with the stone railing dish boil that liquid purifies, after the distillation, for subsequent use; Boil liquid with above two kinds and mixed by weight 1: 2, being watered and making percentage by weight is 0.05% plant purification soak; (b) immersion treatment: soaked chestnut 2 hours with plant purification soak, chestnut: soak=1: 1.2, pull control out and do rear pack;
1.3 storage---with pretreated pack chestnut warehouse-in, in 0～4 ℃ of storehouse temperature scope, preserved 7～365 days;
1.4 peeling finishing---peel off interior crust the chestnut of storage boiled 5～10 minutes in 70～80 ℃ of water temperatures after, repair scar, the sick fruit of blanking;
1.5 boiling---(a) preparation of boiling liquid: the field thistle that will clean adds 2 times of water gagings and boils, and boils 90～100 ℃ of temperature, 20 minutes time, then field thistle is boiled liquid and purifies, distills; The stone railing dish that cleaned is added 2 times of water gagings boil, boil 90～100 ℃ of temperature, 10 minutes time, then the stone railing dish is boiled liquid and purify, distill; Field thistle is boiled liquid and stone railing dish boil liquid and mixed by weight 2: 1, make plant purification liquid; Plant is purified liquid, potassium alum, disodium ethylene diamine tetraacetate and water by 3～5: 0.5～1: 0.5～1: 1000 weight ratio is mixed and made into boiling liquid; (b) boiling: will be to carry out boiling after 1: 2 ratio is mixed by weight through chestnut after the peeling finishing and boiling liquid, the temperature-gradient method mode is adopted in boiling, namely first with 50～60 ℃ of heating 10 minutes, adopt again 75～80 ℃ to boil 15 minutes, at last with 95～98 ℃ of boilings 25～30 minutes;
1.6 rinsing---the chestnut after the boiling is used first 60 ℃ of clear water rinsings 10 minutes, use again 40～45 ℃ of clear water rinsings 10 minutes;
1.7 pack sealing---will be by specification weighing pack after the chestnut drying of rinsing, seal after finding time, fill nitrogen with the nitrogen charger of finding time again;
1.8 sterilization---will pack chestnut and place in 120～125 ℃ of environment and kept 40 minutes, again through water-cooled to normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100233284A CN101601482B (en) | 2009-07-15 | 2009-07-15 | Processing method of Chinese chestnut leisure food |
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| CN2009100233284A CN101601482B (en) | 2009-07-15 | 2009-07-15 | Processing method of Chinese chestnut leisure food |
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| CN101601482A CN101601482A (en) | 2009-12-16 |
| CN101601482B true CN101601482B (en) | 2013-04-24 |
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| CN2009100233284A Expired - Fee Related CN101601482B (en) | 2009-07-15 | 2009-07-15 | Processing method of Chinese chestnut leisure food |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828732B (en) * | 2010-05-13 | 2012-08-08 | 陈思 | Technique for processing quick-frozen open Chinese chestnuts |
| CN103549545B (en) * | 2013-11-08 | 2015-11-18 | 徐州绿之野生物食品有限公司 | The processing method of red wine dregs Chinese chestnut leisure food |
| CN103549547B (en) * | 2013-11-08 | 2015-12-30 | 徐州绿之野生物食品有限公司 | A kind of processing method of poor making sheet chestnut typical local food |
| CN104719458A (en) * | 2013-12-19 | 2015-06-24 | 陈仁光 | Method for drying chestnuts and eating dried chestnuts |
| CN104041865B (en) * | 2014-05-26 | 2016-04-06 | 江苏派乐滋食品有限公司 | Preparation method of a kind of crisp Chinese chestnut benevolence and products thereof |
| CN104643172A (en) * | 2014-06-25 | 2015-05-27 | 融安县众得利食品有限公司 | Instant Chinese chestnut processing method |
| CN108486133B (en) * | 2018-06-29 | 2021-06-01 | 江南大学 | Application method of L-serine transport protein |
| CN109077276B (en) * | 2018-08-15 | 2022-04-15 | 陈菊霞 | Chinese chestnut processing equipment and processing method thereof |
| CN112741337A (en) * | 2021-01-20 | 2021-05-04 | 白祖云 | Pretreatment method for removing inner and outer seed coats of Chinese chestnut fruits |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1040486A (en) * | 1988-12-22 | 1990-03-21 | 山东郯城罐头厂 | The production and processing technology of chestnut dried meat |
| CN1214882A (en) * | 1997-10-21 | 1999-04-28 | 泰安市泰山对外贸易冷藏厂 | Productive technology of Chinese chestnut can |
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2009
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1040486A (en) * | 1988-12-22 | 1990-03-21 | 山东郯城罐头厂 | The production and processing technology of chestnut dried meat |
| CN1214882A (en) * | 1997-10-21 | 1999-04-28 | 泰安市泰山对外贸易冷藏厂 | Productive technology of Chinese chestnut can |
Non-Patent Citations (2)
| Title |
|---|
| 周红翠等.糖水板栗罐头制作工艺.《企业技术开发》.2002,(第05期),45. |
| 糖水板栗罐头制作工艺;周红翠等;《企业技术开发》;20021231(第05期);45 * |
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