CN103040036A - Spiced black chestnut leisure food and preparation method thereof - Google Patents
Spiced black chestnut leisure food and preparation method thereof Download PDFInfo
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Abstract
The invention discloses spiced black chestnut leisure food and a preparation method thereof. The spiced black chestnut leisure food is prepared by taking chestnuts as a raw material, adding the chestnuts into a mixed seasoning liquid prepared from seasonings, impregnating, performing steam cooking, fermenting by preserving heat, drying, packaging and sterilizing. By the preparation method, permeation of added materials can be effectively ensured, effective conversion of chestnut kernels is facilitated, the nutritional value of the chestnut kernels is improved, the color, fragrance and taste of the chestnuts are enriched, and thus the color varieties of the chestnut food are enriched. The spiced black chestnut leisure food is simple in preparation process, low in investment and quick in effect, is easily commercialized, and is extremely applicable to use of local materials for local processing in a Chestnut producing region so as to obtain the maximum economic and social benefits.
Description
Technical field
The present invention relates to food processing field, specifically relate to a kind of spiced blackboard chestnut leisure food and preparation method thereof.
Background technology
Chinese chestnut claims again chestnut, chestnut fruit, Da Li.Warm in nature, distinguish the flavor of sweet.Enter spleen, stomach, kidney channel.The traditional Chinese medical science thinks, Chinese chestnut has the effects such as nourishing stomach and spleen, the strong muscle of kidney tonifying, promoting blood circulation and hemostasis, can be used for that gastric disorder causing nausea is not eaten, dysentery, haematemesis, bleeding from five sense organs or subcutaneous tissue, has blood in stool, and that injury of tendon and muscle fracture is become silted up is swollen, pain, scrofula, the illnesss such as pyogenic infections." prescriptions worth thousand gold " recorded and narrated: " chestnut, kidney be fruit.Ephrosis should be eaten it." " food book on Chinese herbal medicine ": " kidney tonifying gas makes us anti-famine for main beneficial gas, thick stomach." content of carotenoid is higher in the chestnut, and therefore the well effect of anti-oxidant, pre-anti-cancer is arranged, and reduces in addition cholesterol, anti-tampon, and the effect that prevents virus, bacteria attack.The abundant unrighted acid of chestnut Mi Hanyou and vitamin, mineral matter can preventing hypertensions, coronary heart disease, artery sclerosis, osteoporosis diseases, also can be anti-ageing, promote longevity.Contain a large amount of pantothenic acid (Cobastabs in the chestnut
3), can lack the various symptoms that cause by supplemental treatment pantothenic acid.The mineral matter of chestnut Mi Suohan is very comprehensive, can be used for auxiliary treatment of prostatitis.That the contained carbohydrate of chestnut helps to eliminate is tired, regain one's strength, relieving asthma, have replenish qi to invigorate the spleen, the effect of Mangnolia officinalis stomach and intestine, can prevent functional disturbances of gastrointestinal tract.Chestnut is historical in the plantation in existing more than 2,000 year of China, and it is a kind of fragrant and sweet good fruit, also is a kind of good and cheap, polytrophic invigorant and tonic good medicine.Chestnut not only contains much starch, and the multiple nutritional components content such as protein, fat, B family vitamin is rich, energy preventing hypertension, coronary heart disease, artery sclerosis, osteoporosis diseases are excellent tonic products anti-ageing, that promote longevity, have the laudatory title of " kings of thousand fruits ".The deep process technology of China Chinese chestnut is still very weak at present, add that market product running level is not high, cause some Chinese chestnut producing regions to go out the cash sale difficulty, cause very large waste, injure the enthusiasm of many Li Nong, the Chinese chestnut product of China is still fried Chinese chestnut, meat stir-fry Chinese chestnut as main take bright Chinese chestnut, sugar at present, and this compares with the overseas market product, has larger gap.Patent CN1484978A discloses " jujube chestnut series food and production method thereof ", and this invention is to make respectively jujube chestnut sauce, jujube chestnut, beverage, jujube chestnut mash, jujube chestnut paste, jujube chestnut sheet-like food take red date, chestnut, compound sugar, white granulated sugar as primary raw material; Patent CN1039950A discloses " producing the method for canned syrup Chinese chestnut "; CN101292753A discloses " liquor-saturated chestnut process technique ", its technique be with Li Ren with soaking in Chinese liquor liquor-saturated system, and then add in proportion white granulated sugar, honey, mature vinegar and continue to form liquor-saturated one week of system; CN101601482A discloses " a kind of processing method of Chinese chestnut leisure food ", and CN101878932A discloses " a kind of oil-fried chestnut processing technology ", and CN102488254A also discloses " manufacture craft of saline taste chestnut "; Can find out with regard to prior art, its processing method all be unable to do without the basic technology that boils, roasts, explodes, and can not fundamentally solve Chinese chestnut as trophism, convenience and the long shelf-life of leisure food, is difficult to form the competitiveness in market.
Summary of the invention
The object of the present invention is to provide a kind of spiced blackboard chestnut leisure food.
The present invention also aims to provide a kind of preparation method of spiced blackboard chestnut leisure food.
For achieving the above object, the technical solution used in the present invention is:
A kind of spiced blackboard chestnut leisure food of the present invention is take Chinese chestnut as raw material, in the blend flavouring liquid that the adding flavoring is made, makes through dipping, boiling, heat-preservation fermentation, drying, packing, sterilization.
Its making step is: select completely filled fruit, even particle size, free from insect pests, mildew and rot, Chinese chestnut dry, the old knot of shell is raw material, be immersed in and contain the 2%(weight ratio) salt and 0.5%(weight ratio) the lemon aqueous acid in, behind the soak at room temperature 10 hours, drag in the bamboo basket to the greatest extent immersion liquid and drying of drop, with cutter shell is cut 0.5-1.0cm one osculum, for subsequent use; Again Chinese prickly ash 10-15 gram, Chinese anise 15-25 gram, cassia bark 7-10 gram, pepper 5-10 gram, flos caryophylli 10-15 gram are ground into respectively 60 order powder, add 2 kilograms in water, put into after pot heating boils 10 minutes, use slow fire instead and boil 30 minutes, get filtrate with 300 order filter-cloth filterings, add salt 5-10 gram, monosodium glutamate 5-8 gram, D-sorbite powder 30-60 gram in the filtrate, continue to boil, constant volume is made 1 kilogram of liquid seasoning; With the above-mentioned Chinese chestnut raw material of handling well, put into pot, Chinese chestnut raw material by weight: liquid seasoning=1:1 adds liquid seasoning, mix thoroughly, left standstill dipping 8 hours, after covering tightly then that pot cover very hot oven heating is stewing and boiling 1-2 hour, turn again low baking temperature, make a pot interior feed temperature remain on 70-80 ℃, leave standstill heat-preservation fermentation 36-48 hour after, the fire heating of larding speech with literary allusions is again use up interior the feed liquid receipts of pot, pull out, put into drip pan, send into drying room, temperature is controlled at 55-60 ℃, dry 3-5 hour, the oven dry shell is interior without feed liquid, till crust is tack-free, the Chinese chestnut after the oven dry is taken out, allow it naturally cool off after, adopt the high density polyethylene packaging bag, vacuum exhaust sealing was inserted in 100 ℃ of boiling water sterilization 30 minutes, namely got spiced blackboard chestnut leisure food.
A kind of preparation method of spiced blackboard chestnut leisure food is characterized in that it comprises following sequential steps:
Step (one) raw material screening:
Select completely filled fruit, even particle size, free from insect pests, mildew and rot, Chinese chestnut dry, the old knot of shell is raw material;
Step (two) raw material is processed:
With choose the good chestnut of picking up screening really be immersed in contain the 2%(weight ratio) salt and 0.5%(weight ratio) the lemon aqueous acid in, behind the soak at room temperature 10 hours, drag for to the greatest extent immersion liquid of drop in the bamboo basket, and dry, with cutter shell is cut 0.5-1.0cm one osculum, for subsequent use;
The preparation of step (three) feed liquid:
Chinese prickly ash 10-15 gram, Chinese anise 15-25 gram, cassia bark 7-10 gram, pepper 5-10 gram, flos caryophylli 10-15 gram are ground into respectively 60 order powder, add 2 kilograms in water, put into after pot heating boils 10 minutes, use slow fire instead and boil 30 minutes, get filtrate with 300 order filter-cloth filterings, add salt 5-10 gram, monosodium glutamate 5-8 gram, D-sorbite powder 30-60 gram in the filtrate, continue to boil, constant volume is made 1 kilogram of liquid seasoning;
Step (four) boiling fermentation:
With the Chinese chestnut raw material after step (two) processing, put into pot, Chinese chestnut raw material by weight: liquid seasoning=1:1 adds step (three) liquid seasoning, mixes thoroughly, leaves standstill dipping 8 hours, then after covering tightly that pot cover very hot oven heating is stewing and boiling 1-2 hour, turn again low baking temperature, make a pot interior feed temperature remain on 70-80 ℃, leave standstill heat-preservation fermentation 36-48 hour after, the fire heating of larding speech with literary allusions is again received to the greatest extent a pot interior feed liquid, pulls out;
Step (five) drying:
The Chinese chestnut of pulling out is put into drip pan, send into drying room, temperature is controlled at 55-60 ℃, dry 3-5 hour, dry by the fire to the shell tack-free without feed liquid, crust till;
Step (six) packing:
Chinese chestnut after the oven dry is taken out, allow it naturally cool off after, adopt the high density polyethylene packaging bag, vacuum exhaust seals, and inserts in 100 ℃ of boiling water sterilization 30 minutes, namely gets spiced blackboard and trembles the leisure food finished product.
Beneficial effect of the present invention
1, product of the present invention adopts the production technology that dipping, boiling, heat-preservation fermentation combine, and can effectively solve the infiltration that adds materials, and also is conducive to effective conversion of chestnut kernel simultaneously, improves its nutritive value, has also enriched the color of Chinese chestnut.
2, adopt the preparation method of product of the present invention, the change that effectively solves color, shape and the kernel organic principle of product has improved edible quality, thereby has enriched the designs and varieties of Chinese chestnut food, satisfies the needs of all orders of society.
3, product producing process of the present invention is fairly simple, small investment, and instant effect makes product be easy to form commercialization, and the utmost point is suitable for the Chinese chestnut producing region gathers materials on the spot, and maximum economic benefit and social benefit are obtained in processing on the spot.
The specific embodiment
Embodiment 1
Select completely filled fruit, even particle size, free from insect pests, mildew and rot, the old Chinese chestnut of tying of dry, shell, be immersed in and contain the 2%(weight ratio) salt and 0.5%(weight ratio) the lemon aqueous acid in, behind the soak at room temperature 10 hours, drag for to the greatest extent immersion liquid of drop in the bamboo basket, after drying, with cutter shell is cut the 0.5-1.0cm osculum, for subsequent use.
Embodiment 2
Get Chinese prickly ash 1000 grams, Chinese anise 2500 grams, cassia bark 700 grams, pepper 500 grams, flos caryophylli 1000 grams are ground into respectively 60 order powder, add 200 kilograms in water, put into after pot heating boils 10 minutes, use slow fire instead and boil 30 minutes, with 300 order filter-cloth filterings, add salt 500 grams in the filtrate, monosodium glutamate 500 grams, D-sorbite powder 3000 grams, put in the pot and to continue slow fire and boil, make 100 kilograms of liquid seasonings, insert in the pot, 100 kilograms of the Chinese chestnuts that adding embodiment 1 obtains, mix thoroughly, leave standstill dipping after 8 hours, cover tightly pot cover, after boiling 1 hour with very hot oven heating is stewing, use low baking temperature instead, make a pot interior feed temperature remain on 70-80 ℃, leave standstill heat-preservation fermentation after 48 hours, with the slow fire heating a pot interior feed liquid is received to the greatest extent again, pull Chinese chestnut out and put into drip pan, send drying room to, 55 ℃ of temperature controls, dry 5 hours to the shell without feed liquid, crust is tack-free to be got final product, Chinese chestnut after the oven dry is taken out drying room, allow it naturally cool off after, use the high density polyethylene packaging bag, employing vacuum exhaust sealing inserts that sterilization got product after 30 minutes in 100 ℃ of boiling water.
Embodiment 3
Get Chinese prickly ash 1500 grams, Chinese anise 1500 grams, cassia bark 1000 grams, pepper 1000 grams, flos caryophylli 1500 grams are ground into respectively 60 order powder, add 200 kilograms in water, put into after pot heating boils 10 minutes, use slow fire instead and boil 30 minutes, with 300 order filter-cloth filterings, add salt 600 grams in the filtrate, monosodium glutamate 800 grams, D-sorbite powder 8000 grams, put in the pot and to continue slow fire and boil, make 100 kilograms of liquid seasonings, insert in the pot, 100 kilograms of the Chinese chestnuts that adding embodiment 1 obtains, mix thoroughly, leave standstill dipping after 8 hours, cover tightly pot cover, after boiling 2 hours with very hot oven heating is stewing, use low baking temperature instead, make a pot interior feed temperature remain on 70-80 ℃, leave standstill heat-preservation fermentation after 36 hours, with the slow fire heating a pot interior feed liquid is received to the greatest extent, pull Chinese chestnut out and put into drip pan, send drying room to, 60 ℃ of temperature controls, dry 4 hours to the shell without feed liquid, crust is tack-free to be got final product, Chinese chestnut after the oven dry is taken out drying room, allow it naturally cool off after, use the high density polyethylene packaging bag, employing vacuum exhaust sealing inserts that sterilization got product after 30 minutes in 100 ℃ of boiling water.
Embodiment 4
Get Chinese prickly ash 800 grams, Chinese anise 2000 grams, cassia bark 800 grams, pepper 700 grams, flos caryophylli 900 grams are ground into respectively 60 order powder, add 200 kilograms in water, put into after pot heating boils 10 minutes, use slow fire instead and boil 30 minutes, with 300 order filter-cloth filterings, add salt 1000 grams in the filtrate, monosodium glutamate 700 grams, D-sorbite powder 6000 grams, put in the pot and to continue slow fire and boil, make 100 kilograms of liquid seasonings, insert in the pot, 100 kilograms of the Chinese chestnuts that adding embodiment 1 obtains, mix thoroughly, leave standstill dipping after 8 hours, cover tightly pot cover, after boiling 1.5 hours with very hot oven heating is stewing, use low baking temperature instead, make a pot interior feed temperature remain on 70-80 ℃, leave standstill heat-preservation fermentation after 42 hours, with the slow fire heating a pot interior feed liquid is received to the greatest extent, pull Chinese chestnut out and put into drip pan, send drying room to, 58 ℃ of temperature controls, dry 3 hours to the shell without feed liquid, crust is tack-free to be got final product, Chinese chestnut after the oven dry is taken out drying room, allow it naturally cool off after, use the high density polyethylene packaging bag, employing vacuum exhaust sealing inserts that sterilization got product after 30 minutes in 100 ℃ of boiling water.
Claims (2)
1. a spiced blackboard chestnut leisure food is characterized in that: be take Chinese chestnut as raw material, in the blend flavouring liquid that the adding flavoring is made, make through dipping, boiling, heat-preservation fermentation, drying, packing, sterilization; Its making step is: select completely filled fruit, even particle size, free from insect pests, mildew and rot, Chinese chestnut dry, the old knot of shell is raw material, be immersed in and contain the 2%(weight ratio) salt and 0.5%(weight ratio) the lemon aqueous acid in, behind the soak at room temperature 10 hours, drag in the bamboo basket to the greatest extent immersion liquid and drying of drop, with cutter shell is cut 0.5-1.0cm one osculum, for subsequent use; Again Chinese prickly ash 10-15 gram, Chinese anise 15-25 gram, cassia bark 7-10 gram, pepper 5-10 gram, flos caryophylli 10-15 gram are ground into respectively 60 order powder, add 2 kilograms in water, put into after pot heating boils 10 minutes, use slow fire instead and boil 30 minutes, get filtrate with 300 order filter-cloth filterings, add salt 5-10 gram, monosodium glutamate 5-8 gram, D-sorbite powder 30-60 gram in the filtrate, continue to boil, constant volume is made 1 kilogram of liquid seasoning; With the above-mentioned Chinese chestnut raw material of handling well, put into pot, Chinese chestnut raw material by weight: liquid seasoning=1:1 adds liquid seasoning, mix thoroughly, left standstill dipping 8 hours, after covering tightly then that pot cover very hot oven heating is stewing and boiling 1-2 hour, turn again low baking temperature, make a pot interior feed temperature remain on 70-80 ℃, leave standstill heat-preservation fermentation 36-48 hour after, the fire heating of larding speech with literary allusions is again use up interior the feed liquid receipts of pot, pull out, put into drip pan, send into drying room, temperature is controlled at 55-60 ℃, dry 3-5 hour, the oven dry shell is interior without feed liquid, till crust is tack-free, the Chinese chestnut after the oven dry is taken out, allow it naturally cool off after, adopt the high density polyethylene packaging bag, vacuum exhaust sealing was inserted in 100 ℃ of boiling water sterilization 30 minutes, namely got spiced blackboard chestnut leisure food.
2. the preparation method of a kind of spiced blackboard chestnut leisure food according to claim 1 is characterized in that comprising following sequential steps:
Step (one) raw material screening:
Select completely filled fruit, even particle size, free from insect pests, mildew and rot, Chinese chestnut dry, the old knot of shell is raw material;
Step (two) raw material is processed:
With choose the good chestnut of picking up screening really be immersed in contain the 2%(weight ratio) salt and 0.5%(weight ratio) the lemon aqueous acid in, behind the soak at room temperature 10 hours, drag for to the greatest extent immersion liquid of drop in the bamboo basket, and dry, with cutter shell is cut 0.5-1.0cm one osculum, for subsequent use;
The preparation of step (three) feed liquid:
Chinese prickly ash 10-15 gram, Chinese anise 15-25 gram, cassia bark 7-10 gram, pepper 5-10 gram, flos caryophylli 10-15 gram are ground into respectively 60 order powder, add 2 kilograms in water, put into after pot heating boils 10 minutes, use slow fire instead and boil 30 minutes, get filtrate with 300 order filter-cloth filterings, add salt 5-10 gram, monosodium glutamate 5-8 gram, D-sorbite powder 30-60 gram in the filtrate, continue to boil, constant volume is made 1 kilogram of liquid seasoning;
Step (four) boiling fermentation:
With the Chinese chestnut raw material after step (two) processing, put into pot, Chinese chestnut raw material by weight: liquid seasoning=1:1 adds step (three) liquid seasoning, mixes thoroughly, leaves standstill dipping 8 hours, then after covering tightly that pot cover very hot oven heating is stewing and boiling 1-2 hour, turn again low baking temperature, make a pot interior feed temperature remain on 70-80 ℃, leave standstill heat-preservation fermentation 36-48 hour after, the fire heating of larding speech with literary allusions is again received to the greatest extent a pot interior feed liquid, pulls out;
Step (five) drying:
The Chinese chestnut of pulling out is put into drip pan, send into drying room, temperature is controlled at 55-60 ℃, dry 3-5 hour, dry by the fire to the shell tack-free without feed liquid, crust till;
Step (six) packing:
Chinese chestnut after the oven dry is taken out, allow it naturally cool off after, adopt the high density polyethylene packaging bag, vacuum exhaust seals, and inserts in 100 ℃ of boiling water sterilization 30 minutes, namely gets spiced blackboard and trembles leisure food.
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| CN103584206A (en) * | 2013-11-27 | 2014-02-19 | 福建乡下厨房食品有限公司 | Instant spiced Chinese chestnut processing technology |
| CN105380214A (en) * | 2015-11-30 | 2016-03-09 | 全椒县周杨农业有限公司 | Processing and production method of five-spice carya illinoensis |
| CN107751531A (en) * | 2017-10-30 | 2018-03-06 | 广西天峨县果然美食品有限公司 | A kind of preparation method of fragrant and sweet Chinese chestnut |
| CN107981303A (en) * | 2017-11-28 | 2018-05-04 | 广西天峨县果然美食品有限公司 | A kind of preparation method of spices Chinese chestnut |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584206A (en) * | 2013-11-27 | 2014-02-19 | 福建乡下厨房食品有限公司 | Instant spiced Chinese chestnut processing technology |
| CN103584206B (en) * | 2013-11-27 | 2015-05-06 | 福建乡下厨房食品有限公司 | Instant spiced Chinese chestnut processing technology |
| CN105380214A (en) * | 2015-11-30 | 2016-03-09 | 全椒县周杨农业有限公司 | Processing and production method of five-spice carya illinoensis |
| CN107751531A (en) * | 2017-10-30 | 2018-03-06 | 广西天峨县果然美食品有限公司 | A kind of preparation method of fragrant and sweet Chinese chestnut |
| CN107981303A (en) * | 2017-11-28 | 2018-05-04 | 广西天峨县果然美食品有限公司 | A kind of preparation method of spices Chinese chestnut |
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