CN103584206A - Instant spiced Chinese chestnut processing technology - Google Patents
Instant spiced Chinese chestnut processing technology Download PDFInfo
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- CN103584206A CN103584206A CN201310608975.8A CN201310608975A CN103584206A CN 103584206 A CN103584206 A CN 103584206A CN 201310608975 A CN201310608975 A CN 201310608975A CN 103584206 A CN103584206 A CN 103584206A
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- chinese chestnut
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- chestnut
- sterilization
- vacuum packaging
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- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses an instant spiced Chinese chestnut processing technology which comprises the following steps: 1) sorting; 2) temporarily storing; 3) blanching; 4) cooling; 5) shelling chestnuts; 7) braising: drained Chinese chestnuts and five spices are placed in a jacketed kettle to be braised for 20-25min at 95-105 DEG C; 8) drying: the braised Chinese chestnuts are placed in a dryer to be dried for 25-30min at 65-70 DEG C; 9) vacuum packaging; 10) sterilizing; 11) warehousing. Chinese chestnuts produced by the instant spiced Chinese chestnut processing technology reserve the nutritive value of Chinese chestnuts, taste mellow and have the five-spice flavor; the processing technology provided by the invention can also restrain the metabolic activities of bacteria, mildews and other microorganisms in Chinese chestnuts so as to prolong the storage life of the Chinese chestnuts.
Description
Technical field
The present invention relates to the processing technology of a kind of Chinese chestnut, relate in particular to a kind of instant spiced method for processing Chinese chestnut.
Background technology
Chinese chestnut is also chestnut, and chestnut is nutritious, and vitamin C content is more taller than tomato, tens of apple times especially.Mineral matter in chestnut is also very comprehensive, has potassium, zinc, iron etc., although content is high less than fibert, but still more much higher than common fruits such as apples, especially potassium content exceeds more than 3 times than apple.Chinese chestnut is edible for a long time can reach the health-care efficacies such as nourishing the stomach, invigorating the spleen, kidney tonifying, beauty treatment, has the laudatory title of east " pearl " and " Qarnet ".
Chinese chestnut because of its nutritive value and unique mouthfeel fragrance very popular, but Chinese chestnut only has in particular season
Output, if process and store through processing, is easy to go bad spoiled, has lost its original nutritive value and taste flavor.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of time of storage long, keep the nutritive value of Chinese chestnut, and there is the instant spiced method for processing Chinese chestnut of spiced.
Technical scheme of the present invention is: a kind of instant spiced method for processing Chinese chestnut, and described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: by the Chinese chestnut of choosing temporary 5-10 days at 0-5 ℃;
3) blanching: Chinese chestnut is put into water and boil 5-10min, stop after heating, continue to soak 3-10min, put into immediately cold water after pulling out;
4) cooling: water is cooled to room temperature by Chinese chestnut;
5) remove chestnut clothing;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain standby;
7) stewing boiling: the Chinese chestnut draining and five spices are put into jacketed pan, the stewing 20-25min that boils at 95-105 ℃;
8) dry: the Chinese chestnut after stewing boiling is put into dryer, at 65-70 ℃, dry 25-30min;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packing is adopted to superhigh temperature water dip sterilization;
11) warehouse-in.
Step 2 of the present invention) in, by the Chinese chestnut of choosing temporary 5-10 days at 0-5 ℃.
In step 3) of the present invention, Chinese chestnut is carried out to blanching, thereby it is separated that chestnut clothing and chestnut film are produced, be convenient to remove in step 5) chestnut clothing.
The committed step that step 7) of the present invention stewing boiled and the drying operation of step 8) is method for processing Chinese chestnut of the present invention, stewing boiling in process, not only Chinese chestnut can be boiled, the nutritive value that keeps Chinese chestnut, can also make the taste of five spices infiltrate through in Chinese chestnut, make Chinese chestnut have spiced, mouthfeel is aromatic, and has spiced local flavor.In drying course, remove the moisture on Chinese chestnut surface, can extend the storage period of Chinese chestnut.Meanwhile, in these two steps, strictly control time and the temperature of technique, avoid the stewing overlong time of boiling, not only the nutritional labeling of Chinese chestnut can part run off, and also can affect the mouthfeel of Chinese chestnut.And in drying course, if too remove Chinese chestnut moisture, can affect the mouthfeel of Chinese chestnut, and moisture removal is very few, affects the memory time of Chinese chestnut.
In described step 7), the parts by weight of Chinese chestnut and each component of five spices are as follows:
100 parts of Chinese chestnuts;
Anistree 0.1-0.2 part;
Fennel seeds 0.1-0.2 part;
Cassia bark 0.05-0.1 part;
Cloves 0.05-0.1 part;
Pericarpium zanthoxyli schinifolii 0.05-0.1 part.
In described step 4), with circulating water, Chinese chestnut is cooled to room temperature, can makes fast Chinese chestnut surface cool.
In the drying course of described step 8), stirring once, dry by packing Chinese chestnut surface uniform.
In described step 10), the Chinese chestnut after packing is carried out to superhigh temperature water dip sterilization, sterilization 20min at 121 ℃, avoids sterilization not thorough, extends the pot-life of Chinese chestnut.
In the middle of step 10) sterilization of the present invention and step 11) in-stockroom operation, also comprise leak test and drying process, be specially: the vacuum packaging Chinese chestnut after sterilization is poured in pond or bucket, the vacuum packaging Chinese chestnut of choosing the gas leakage of keeping afloat, then adopts strong dc hot-air seasoning by the vacuum packaging Chinese chestnut of not gas leakage.
The Chinese chestnut product that the instant spiced method for processing Chinese chestnut of the present invention is produced, has preserved the nutritive value of Chinese chestnut, mouthfeel sweet-smelling, and there is spiced local flavor; Processing technology of the present invention can also suppress the metabolic activity of the microorganism such as bacterium, mould in Chinese chestnut, extends the storage life of Chinese chestnut.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention is further detailed explanation.
A kind of instant spiced method for processing Chinese chestnut of the present invention, described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: by the Chinese chestnut of choosing temporary 5-10 days at 0-5 ℃;
3) blanching: Chinese chestnut is put into water and boil 5-10min, stop after heating, continue to soak 3-10min, put into immediately cold water after pulling out;
4) cooling: with circulating water, Chinese chestnut to be cooled to room temperature;
5) remove chestnut clothing;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain standby;
7) stewing boiling: the Chinese chestnut draining and five spices are put into jacketed pan, the stewing 20-25min that boils at 95-105 ℃;
The parts by weight of Chinese chestnut and each component of five spices are as follows:
100 parts of Chinese chestnuts;
Anistree 0.1-0.2 part;
Fennel seeds 0.1-0.2 part;
Cassia bark 0.05-0.1 part;
Cloves 0.05-0.1 part;
Pericarpium zanthoxyli schinifolii 0.05-0.1 part;
8) dry: the Chinese chestnut after stewing boiling is put into dryer, at 65-70 ℃, dry 25-30min; In drying course, stirring once;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packing is adopted to superhigh temperature water dip sterilization, sterilization 20min at 121 ℃;
11) leak test and drying process: the vacuum packaging Chinese chestnut after sterilization is poured in pond or bucket, choose the vacuum packaging Chinese chestnut of the gas leakage of keeping afloat, then the vacuum packaging Chinese chestnut of not gas leakage is adopted to strong dc hot-air seasoning;
12) warehouse-in.
Embodiment 1
A spiced method for processing Chinese chestnut, described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: the Chinese chestnut of choosing is kept in 7 days at 3 ℃;
3) blanching: Chinese chestnut is put into water and boil 7min, stop after heating, continue to soak 5min, put into immediately cold water after pulling out;
4) cooling: with circulating water, Chinese chestnut to be cooled to room temperature;
5) remove chestnut clothing;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain standby;
7) stewing boiling: the Chinese chestnut draining and five spices are put into jacketed pan, the stewing 22min that boils at 100 ℃;
The parts by weight of Chinese chestnut and each component of five spices are as follows:
100 parts of Chinese chestnuts;
Anistree 0.16 part;
0.12 part of fennel seeds;
0.09 part, cassia bark;
0.07 part of cloves;
0.05 part of pericarpium zanthoxyli schinifolii;
8) dry: the Chinese chestnut after stewing boiling is put into dryer, at 65-70 ℃, dry 28min; In drying course, stirring once;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packing is adopted to superhigh temperature water dip sterilization, sterilization 20min at 121 ℃;
11) leak test and drying process: the vacuum packaging Chinese chestnut after sterilization is poured in pond or bucket, choose the vacuum packaging Chinese chestnut of the gas leakage of keeping afloat, then the vacuum packaging Chinese chestnut of not gas leakage is adopted to strong dc hot-air seasoning;
12) warehouse-in.
Embodiment 2
A spiced method for processing Chinese chestnut, described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: the Chinese chestnut of choosing is kept in 10 days at 0 ℃;
3) blanching: Chinese chestnut is put into water and boil 10min, stop after heating, continue to soak 3min, put into immediately cold water after pulling out;
4) cooling: with circulating water, Chinese chestnut to be cooled to room temperature;
5) remove chestnut clothing;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain standby;
7) stewing boiling: the Chinese chestnut draining and five spices are put into jacketed pan, the stewing 25min that boils at 95 ℃;
The parts by weight of Chinese chestnut and each component of five spices are as follows:
100 parts of Chinese chestnuts;
Anistree 0.2 part;
0.1 part of fennel seeds;
0.1 part, cassia bark;
0.051 part of cloves;
0.1 part of pericarpium zanthoxyli schinifolii;
8) dry: the Chinese chestnut after stewing boiling is put into dryer, at 65-70 ℃, dry 30min; In drying course, stirring once;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packing is adopted to superhigh temperature water dip sterilization, sterilization 20min at 121 ℃;
11) leak test and drying process: the vacuum packaging Chinese chestnut after sterilization is poured in pond or bucket, choose the vacuum packaging Chinese chestnut of the gas leakage of keeping afloat, then the vacuum packaging Chinese chestnut of not gas leakage is adopted to strong dc hot-air seasoning;
12) warehouse-in.
Embodiment 3
A spiced method for processing Chinese chestnut, described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: the Chinese chestnut of choosing is kept in 5 days at 5 ℃;
3) blanching: Chinese chestnut is put into water and boil 5min, stop after heating, continue to soak 10min, put into immediately cold water after pulling out;
4) cooling: with circulating water, Chinese chestnut to be cooled to room temperature;
5) remove chestnut clothing;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain standby;
7) stewing boiling: the Chinese chestnut draining and five spices are put into jacketed pan, the stewing 20min that boils at 105 ℃;
The parts by weight of Chinese chestnut and each component of five spices are as follows:
100 parts of Chinese chestnuts;
Anistree 0.1 part;
0.2 part of fennel seeds;
0.05 part, cassia bark;
0.1 part of cloves;
0.05 part of pericarpium zanthoxyli schinifolii;
8) dry: the Chinese chestnut after stewing boiling is put into dryer, at 65-70 ℃, dry 25min; In drying course, stirring once;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packing is adopted to superhigh temperature water dip sterilization, sterilization 20min at 121 ℃;
11) leak test and drying process: the vacuum packaging Chinese chestnut after sterilization is poured in pond or bucket, choose the vacuum packaging Chinese chestnut of the gas leakage of keeping afloat, then the vacuum packaging Chinese chestnut of not gas leakage is adopted to strong dc hot-air seasoning;
12) warehouse-in.
Claims (6)
1. an instant spiced method for processing Chinese chestnut, its feature is being: described processing technology comprises the following steps:
1) select materials: selecting without rotten, undamaged fresh Chinese chestnut is raw material;
2) temporary: by the Chinese chestnut of choosing temporary 5-10 days at 0-5 ℃;
3) blanching: Chinese chestnut is put into water and boil 5-10min, stop after heating, continue to soak 3-10min, put into immediately cold water after pulling out;
4) cooling: water is cooled to room temperature by Chinese chestnut;
5) remove chestnut clothing;
6) rinsing: with clear water rinsing Chinese chestnut, remove the chestnut film clothing on Chinese chestnut surface, then pull out drain standby;
7) stewing boiling: the Chinese chestnut draining and five spices are put into jacketed pan, the stewing 20-25min that boils at 95-105 ℃;
8) dry: the Chinese chestnut after stewing boiling is put into dryer, at 65-70 ℃, dry 25-30min;
9) vacuum packaging;
10) sterilization: the Chinese chestnut after packing is adopted to superhigh temperature water dip sterilization;
11) warehouse-in.
2. instant spiced method for processing Chinese chestnut according to claim 1, its feature is being: in described step 7), the parts by weight of Chinese chestnut and each component of five spices are as follows:
100 parts of Chinese chestnuts;
Anistree 0.1-0.2 part;
Fennel seeds 0.1-0.2 part;
Cassia bark 0.05-0.1 part;
Cloves 0.05-0.1 part;
Pericarpium zanthoxyli schinifolii 0.05-0.1 part.
3. instant spiced method for processing Chinese chestnut according to claim 1, its feature is being: in described step 4), with circulating water, Chinese chestnut is cooled to room temperature.
4. instant spiced method for processing Chinese chestnut according to claim 1, its feature is being: in the drying course of described step 8), stirring once.
5. instant spiced method for processing Chinese chestnut according to claim 1, its feature is being: in described step 10), the Chinese chestnut after packing is carried out to superhigh temperature water dip sterilization, sterilization 20min at 121 ℃.
6. instant spiced method for processing Chinese chestnut according to claim 1, its feature is being: in the middle of described step 10) sterilization and step 11) in-stockroom operation, also comprise leak test and drying process, be specially: the vacuum packaging Chinese chestnut after sterilization is poured in pond or bucket, the vacuum packaging Chinese chestnut of choosing the gas leakage of keeping afloat, then adopts strong dc hot-air seasoning by the vacuum packaging Chinese chestnut of not gas leakage.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310608975.8A CN103584206B (en) | 2013-11-27 | 2013-11-27 | Instant spiced Chinese chestnut processing technology |
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| CN201310608975.8A CN103584206B (en) | 2013-11-27 | 2013-11-27 | Instant spiced Chinese chestnut processing technology |
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| CN103584206A true CN103584206A (en) | 2014-02-19 |
| CN103584206B CN103584206B (en) | 2015-05-06 |
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Cited By (8)
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|---|---|---|---|---|
| CN104041865A (en) * | 2014-05-26 | 2014-09-17 | 江苏派乐滋食品有限公司 | Preparation method of crisp chestnut kernel and product thereof |
| CN105249447A (en) * | 2015-11-26 | 2016-01-20 | 福建绿宝食品集团有限公司 | Instant pleurotus eryngii and making method thereof |
| CN106262495A (en) * | 2016-08-08 | 2017-01-04 | 承德神栗食品股份有限公司 | The processing method of spiced Semen Castaneae lyophilizing section |
| CN106993793A (en) * | 2017-04-10 | 2017-08-01 | 卿小艳 | A kind of processing technology of Chinese chestnut |
| 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 |
| CN109198555A (en) * | 2017-07-06 | 2019-01-15 | 陕西镇安云岭生态产业发展有限公司 | A kind of instant spiced method for processing Chinese chestnut |
| CN112741337A (en) * | 2021-01-20 | 2021-05-04 | 白祖云 | Pretreatment method for removing inner and outer seed coats of Chinese chestnut fruits |
| CN115590171A (en) * | 2022-10-26 | 2023-01-13 | 惠州市双成利食品有限公司（Cn） | Production process of water-boiled Chinese chestnut |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041865A (en) * | 2014-05-26 | 2014-09-17 | 江苏派乐滋食品有限公司 | Preparation method of crisp chestnut kernel and product thereof |
| 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 |
| CN105249447A (en) * | 2015-11-26 | 2016-01-20 | 福建绿宝食品集团有限公司 | Instant pleurotus eryngii and making method thereof |
| CN106262495A (en) * | 2016-08-08 | 2017-01-04 | 承德神栗食品股份有限公司 | The processing method of spiced Semen Castaneae lyophilizing section |
| CN106993793A (en) * | 2017-04-10 | 2017-08-01 | 卿小艳 | A kind of processing technology of Chinese chestnut |
| CN109198555A (en) * | 2017-07-06 | 2019-01-15 | 陕西镇安云岭生态产业发展有限公司 | A kind of instant spiced method for processing Chinese chestnut |
| 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 |
| CN112741337A (en) * | 2021-01-20 | 2021-05-04 | 白祖云 | Pretreatment method for removing inner and outer seed coats of Chinese chestnut fruits |
| CN115590171A (en) * | 2022-10-26 | 2023-01-13 | 惠州市双成利食品有限公司（Cn） | Production process of water-boiled Chinese chestnut |
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| CN103584206B (en) | 2015-05-06 |
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