CN110771846A - Preparation method of instant Chinese chestnut food and instant Chinese chestnut food - Google Patents
Preparation method of instant Chinese chestnut food and instant Chinese chestnut food Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Abstract
The invention provides a preparation method of an instant Chinese chestnut food, which is characterized in that fresh Chinese chestnuts/fresh chestnut kernels are cooked, and the cooking is to carry out combined treatment on the fresh Chinese chestnuts/fresh chestnut kernels by utilizing microwave, steaming and baking to obtain the instant Chinese chestnuts/chestnut kernels. In the process of making the instant Chinese chestnut/chestnut kernel, the raw and fresh Chinese chestnuts/raw and fresh chestnut kernels are subjected to combined treatment by microwave, steaming and baking to achieve the purpose of cooking, frying sand and white sugar are not added, the auxiliary material cost expenditure of the frying sand and the white sugar is reduced, smoke and dust are not generated in the heating process, the problem that the chestnut shells are cracked and polluted by the frying sand to need manual picking is avoided, the processing environment is clean, and the processing technology is simplified. Because the white sugar is not added in the processing process, the taste of the instant Chinese chestnut and the chestnut kernel is more natural, and the instant Chinese chestnut and chestnut kernel are suitable for more people to eat.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of an instant Chinese chestnut food, and the instant Chinese chestnut food is also disclosed.
Background
The chestnut belongs to plant angiosperma, dicotyledonous plant class, Fagales, Fagaceae, chestnut, is rich in nutrition, high in edible value, and can be eaten fresh, fried and boiled. The sugar-fried Chinese chestnut is a traditional snack food in China, and is deeply popular with people due to soft and glutinous meat, strong aroma, sweet taste and rich nutrition.
The preparation method of the prior sugar-fried Chinese chestnut generally comprises the steps of selecting fresh Chinese chestnut stored in a refrigeration mode, putting the selected fresh Chinese chestnut into a semi-automatic frying pan preheated by sand, adding white sugar in due time, frying until the Chinese chestnut is completely cooked, and taking the sugar-fried Chinese chestnut out of the frying pan for sale. The method has the following technical defects: firstly, the stir-frying process adds stir-frying sand to assist uniform heat conduction, smoke dust is generated in the process, and the processing environment is not clean; secondly, when the frying end point is approached, part of chestnut shells of the chestnuts can crack, chestnut kernels are polluted by frying sand, manual removal is needed before sale, and the operation process is not simple; thirdly, the finished product of the sugar-fried chestnut has chestnut shells, consumers can enjoy the chestnut shells by manually peeling the chestnut shells while the chestnut shells are hot, the chestnut shells are difficult to peel after natural cooling or freezing storage, and the eating mode is inconvenient.
In view of the above, there is a need for a method for preparing an instant chestnut food, which replaces the conventional method for frying chestnuts with sugar by frying sand, and realizes three functions of clean processing, simple operation and convenient eating, while ensuring the physicochemical index quality of the chestnut product.
Disclosure of Invention
The invention aims to provide a preparation method of an instant Chinese chestnut food, which solves the technical problem that the Chinese chestnut product is polluted by stir-fried sand because stir-fried sand needs to be added for auxiliary stir-frying in the sugar stir-fried Chinese chestnut processing process in the prior art.
The second purpose of the invention is to provide an instant Chinese chestnut food.
In order to achieve the first purpose, the invention adopts the following technical scheme:
a preparation method of an instant Chinese chestnut food comprises the step of cooking raw and fresh Chinese chestnuts/raw and fresh chestnut kernels, wherein the cooking step is to carry out combined treatment on the raw and fresh Chinese chestnuts/raw and fresh chestnut kernels by utilizing microwaves, steaming and baking to obtain the instant Chinese chestnuts/chestnut kernels.
In some embodiments of the invention, the combined treatment comprises three stages, respectively a microwave steaming combined treatment, a steaming roasting combined treatment and a separate roasting treatment.
Further, the microwave steaming combined treatment is carried out for 10min to 20min under the conditions that the microwave output power is 1200W to 1500W and the steaming temperature is 95 ℃ to 100 ℃. The microwave treatment has the effects of utilizing the dielectric heating effect to uniformly heat the interior and the exterior of the Chinese chestnut, avoiding the phenomenon of half-cooked Chinese chestnut, and the steaming treatment has the effects of ensuring the heating effect and avoiding the influence of the water loss of the instant Chinese chestnut on the taste through the damp-heat conduction.
The steaming and baking combined treatment is carried out for 5min to 10min under the conditions that the steaming temperature is 95 ℃ to 100 ℃ and the baking temperature is 105 ℃ to 115 ℃. The steaming treatment has the same effect as that of the microwave steaming combined treatment, and the baking treatment has the effect of promoting the gelatinization of the instant Chinese chestnut starch.
The single baking treatment is baking for 10-30 min at the temperature of 250-280 ℃. The separate baking treatment has the functions of promoting the gelatinization of the Chinese chestnut starch, flavoring the chestnut kernel and embrittling the chestnut shell.
The invention can be improved as follows, the fresh chestnut kernels are quickly frozen and frozen before being cooked.
Further, the quick freezing is to immerse the chestnut kernels in liquid nitrogen, and the processing time is 1 min-2 min, so that the central temperature of the chestnut kernels is lower than-18 ℃. Under normal pressure, the liquid nitrogen temperature is-196 ℃, the chestnut kernels can be rapidly cooled by soaking treatment, and rapidly pass through the largest ice crystal generation zone, so that the phenomenon of ageing of the chestnut starch is maximally inhibited, and the taste of the fresh chestnut kernels is prevented from being deteriorated in the process of freezing storage.
The frozen storage is to store the quick-frozen fresh chestnut kernels in a refrigeration house at the temperature lower than-18 ℃.
The invention can be further improved, the fresh chestnut kernels are quickly frozen and frozen, and then are thawed by microwave, the microwave output power is 1200-1500W, and the microwave treatment time is 1-2 min.
The invention can be improved as follows, and the instant frozen chestnut kernels are frozen and stored in a refrigerator at the temperature lower than 0 ℃ to obtain the instant frozen chestnut kernels.
In some embodiments of the invention, the fresh chestnut kernels are obtainable by: carrying out shelling pretreatment on fresh Chinese chestnuts, wherein the shelling pretreatment comprises charcoal burning, peeling, blanching, cleaning and grading to obtain fresh Chinese chestnut kernels.
Preferably, the charcoal burning temperature is 800-1200 ℃. The purpose of charcoal burning is to completely carbonize chestnut shells through high-temperature treatment.
The skin rubbing is to ensure the integrity of the chestnut kernels while breaking the carbonized chestnut shells by the friction and extrusion of the rubber roll body. Preferably, the distance between the rubber roller bodies is set to be 15-25 mm, and the rubber roller bodies are matched with the Chinese chestnuts with different particle sizes.
The water temperature of the blanching is 85-95 ℃, and the treatment time is 1-3 min. The blanching purpose is to inactivate peroxidase in the chestnut kernels through high-temperature treatment and inhibit the chestnut kernels from browning.
And the grading is to visually judge the integrity of the blanched Chinese chestnut kernels and distinguish the grades.
Preferably, the grade standard is A grade chestnut kernels with complete chestnut kernels and less than two damaged surfaces, the complete chestnut kernels are above 1/2 or the chestnut kernels are naturally separated according to the growth textures and have damaged surfaces less than 1/3, B grade chestnut kernels are used, the rest are C grade chestnut kernels, and the B grade chestnut kernels and the C grade chestnut kernels are removed to obtain the fresh chestnut kernels.
In some embodiments of the invention, the fresh chestnuts are refrigerated and sorted for bad quality.
Furthermore, the refrigeration condition of the fresh Chinese chestnut is that the temperature is 0 ℃ to-2 ℃, and the relative humidity is more than 90%.
The selecting and rejecting are to select and reject broken fruits, worsted fruits and mildewed fruits in the Chinese chestnut.
In order to achieve the second object, the invention adopts the following technical scheme:
an instant chestnut food is prepared by the above preparation method.
The invention has the following beneficial effects:
(1) in the process of making the instant Chinese chestnut/chestnut kernel, the raw and fresh Chinese chestnuts/raw and fresh chestnut kernels are subjected to combined treatment by microwave, steaming and baking to achieve the purpose of cooking, frying sand and white sugar are not added, the auxiliary material cost expenditure of the frying sand and the white sugar is reduced, smoke and dust are not generated in the heating process, the problem that the chestnut shells are cracked and polluted by the frying sand to need manual picking is avoided, the processing environment is clean, and the processing technology is simplified. Because the white sugar is not added in the processing process, the taste of the instant Chinese chestnut and the chestnut kernel is more natural, and the instant Chinese chestnut and chestnut kernel are suitable for more people to eat.
(2) After the instant Chinese chestnut is taken out of the furnace, the instant Chinese chestnut is rapidly cooled at normal temperature, and the chestnut shell is subjected to shock heating and quenching and is easy to crack naturally, so that the instant Chinese chestnut is convenient for consumers to peel and is convenient to eat; the fresh Chinese chestnut is peeled in advance and frozen, and the instant Chinese chestnut kernel can be obtained after cooking, so that the instant Chinese chestnut kernel is convenient to eat without peeling by consumers.
(3) The preparation method of the instant Chinese chestnut food is easy to operate, can improve the standardization level of the Chinese chestnut processing technology, and has the advantages that the hardness of the instant Chinese chestnut/chestnut kernel is 3000-5000 g, the central temperature is 95-105 ℃, the water content is 40-45%, the central gelatinization degree is 90-100%, and the flavor is good.
Detailed Description
The technical solutions of the present invention are described in detail below with reference to specific examples so that those skilled in the art can better understand and implement the technical solutions of the present invention.
Example 1
A preparation method of an instant Chinese chestnut food comprises the following specific steps:
(1) selecting: picking fresh Chinese chestnut from a cold storage with the temperature of 0 ℃ and the relative humidity of more than 90 percent, and removing the Chinese chestnut with abnormal appearance such as worm damage, mouth cracking, mildew and rot, sprouting and the like;
(2) cooking: 10kg of fresh Chinese chestnuts are put into a micro-steaming and baking integrated machine, the microwave output power of the first stage is 1200W, the steaming temperature is 95 ℃, the microwave steaming combined treatment time is 20min, the steaming temperature of the second stage is 95 ℃, the baking temperature is 105 ℃, the steaming and baking combined treatment time is 10min, the baking temperature of the third stage is 250 ℃, and the baking treatment time is 30min, so that the instant Chinese chestnuts are obtained.
Example 2
A preparation method of an instant Chinese chestnut food comprises the following specific steps:
(1) selecting: picking fresh Chinese chestnut from a cold storage with the temperature of 2 ℃ and the relative humidity of more than 90 percent, and removing the Chinese chestnut with abnormal appearance such as worm damage, mouth cracking, mildew and rot, sprouting and the like;
(2) cooking: putting 15kg of fresh Chinese chestnuts into a micro-steaming and baking integrated machine, wherein the microwave output power at the first stage is 1500W, the steaming temperature is 100 ℃, the microwave steaming combined treatment time is 10min, the steaming temperature at the second stage is 100 ℃, the baking temperature is 115 ℃, the steaming and baking combined treatment time is 5min, the baking temperature at the third stage is 300 ℃, and the baking treatment time is 10min to obtain the instant Chinese chestnuts.
Example 3
A preparation method of an instant Chinese chestnut food comprises the following specific steps:
(1) selecting: picking fresh Chinese chestnut from a cold storage with the temperature of 0 ℃ and the relative humidity of more than 90 percent, and removing the Chinese chestnut with abnormal appearance such as worm damage, mouth cracking, mildew and rot, sprouting and the like;
(2) husking: placing fresh Chinese chestnut into a shelling production line, setting charcoal burning temperature at 800 ℃, setting the distance between the peeling rubber roller bodies at 15mm, immersing the Chinese chestnut into water at 85 ℃ for blanching for 3min, grading according to the integrity of the Chinese chestnut kernels, wherein the grades are according to the standard that the Chinese chestnut kernels are intact and have less than two damaged surfaces, A-grade Chinese chestnut kernels are arranged, the intact surfaces of the Chinese chestnut kernels are above 1/2 or the Chinese chestnut kernels are obviously naturally separated according to the growth textures, B-grade Chinese chestnut kernels are arranged, the damaged surfaces of the Chinese chestnut kernels are less than 1/3, the rest are C-grade Chinese chestnut kernels, and removing the B-grade Chinese chestnut kernels and the C-grade Chinese chestnut kernels to obtain the fresh Chinese chestnut kernels.
(3) Quick-freezing: immersing fresh chestnut kernel in liquid nitrogen for 1 min.
(4) Freezing and storing: storing the quick-frozen fresh chestnut kernels in a refrigeration house at the temperature lower than-18 ℃.
(5) Cooking: 15kg of frozen fresh chestnut kernels are placed into a micro-steaming and roasting integrated machine, microwave thawing is carried out at the first stage with microwave output power of 1500W and microwave treatment time of 1min, the second stage with microwave output power of 1500W and steaming temperature of 100 ℃, the microwave steaming combined treatment time of 10min, the third stage with steaming temperature of 100 ℃, roasting temperature of 115 ℃, steaming and roasting combined treatment time of 5min, the fourth stage with roasting temperature of 280 ℃ and roasting treatment time of 10min, and the instant chestnut kernels are obtained.
(6) Freezing and storing: freezing the instant chestnut kernels in a refrigerator at the temperature lower than 0 ℃ to obtain the instant frozen chestnut kernels.
Example 4
A preparation method of an instant Chinese chestnut food comprises the following specific steps:
(1) selecting: picking fresh Chinese chestnut from a cold storage with the temperature of 2 ℃ and the relative humidity of more than 90 percent, and removing the Chinese chestnut with abnormal appearance such as worm damage, mouth cracking, mildew and rot, sprouting and the like;
(2) husking: placing fresh Chinese chestnut into a shelling production line, setting charcoal burning temperature at 1200 ℃, setting the distance between the peeling rubber roller bodies at 25mm, immersing the Chinese chestnut into water at 95 ℃ for blanching for 1min, grading according to the integrity of the Chinese chestnut kernels, wherein the grades are according to the standard that the Chinese chestnut kernels are intact and have less than two damaged surfaces, A-grade Chinese chestnut kernels are arranged, the intact surfaces of the Chinese chestnut kernels are above 1/2 or the Chinese chestnut kernels are obviously naturally separated according to the growth textures, B-grade Chinese chestnut kernels are arranged, the damaged surfaces of the Chinese chestnut kernels are less than 1/3, the rest are C-grade Chinese chestnut kernels, and removing the B-grade Chinese chestnut kernels and the C-grade Chinese chestnut kernels to obtain the fresh Chinese chestnut kernels.
(3) Quick-freezing: immersing fresh chestnut kernel in liquid nitrogen for 2 min.
(4) Freezing and storing: storing the quick-frozen fresh chestnut kernels in a refrigeration house at the temperature lower than-18 ℃.
(5) Cooking: putting 10kg of frozen fresh chestnut kernels into a micro-steaming and roasting integrated machine, wherein the microwave output power is 1200W in the first stage, the microwave treatment time is 2min, performing microwave thawing, the microwave output power is 1200W in the second stage, the steaming temperature is 95 ℃, the microwave steaming combined treatment time is 20min, the steaming temperature is 95 ℃, the roasting temperature is 105 ℃, the steaming and roasting combined treatment time is 10min, and the roasting temperature is 250 ℃ in the fourth stage, and the roasting treatment time is 30min to obtain the instant chestnut kernels.
(6) Freezing and storing: freezing the instant chestnut kernels in a refrigerator at the temperature lower than 0 ℃ to obtain the instant frozen chestnut kernels.
Experimental example 1 test of physical and chemical properties of chestnut products by different processes
1. Test method
The processes of the embodiment 1 and the embodiment 3 are respectively used for preparing the instant Chinese chestnut and the instant chestnut kernel, and compared with the process for preparing the sugar fried Chinese chestnut by the prior art, the physicochemical property change of the Chinese chestnut products obtained by different processes is examined.
2. Detecting the index
Hardness, center temperature, moisture content, center gelatinization degree
Wherein, the hardness is measured by a TA-XTplus texture analyzer; the specific detection method of the central temperature comprises the following steps: after the Chinese chestnut product is manufactured, a probe type thermometer is immediately used for inserting Chinese chestnuts, and after data are stable, the central temperature is read; the moisture content is measured according to the first method of GB 5009.3 determination of moisture in national food Standard for food safety; the central gelatinization degree is measured according to the method of GB/T31323 instant rice appendix B, the central gelatinization degree specifically refers to the gelatinization degree of the center of chestnut kernels, and the sampling method comprises the following steps: a commercially available fruit and vegetable coring device is used for digging a cylindrical core tissue of the Chinese chestnut, and then 3 parts of the core tissue are equally divided in a mode of being parallel to the cross section, and the middle part of the core tissue is taken for testing.
3. Test results
TABLE 1 influence of physicochemical Properties of chestnut products of different processes
Note: the same row marked with different lower case letters indicates significant difference between groups (P <0.05), and the same lower case letter indicates insignificant difference between groups (P > 0.05).
The results in table 1 show that compared with the prior art, the processes in examples 1 and 3 are used for respectively preparing the instant Chinese chestnut and the instant chestnut kernel, the differences of hardness, central temperature, moisture content and central gelatinization degree are not obvious (P is more than 0.05), and the physicochemical indexes of the instant Chinese chestnut and the instant chestnut kernel are similar to those of sugar fried Chinese chestnut.
Experimental example 2 sensory preference test of chestnut products of different processes
1. Test method
The processes of the embodiment 1 and the embodiment 3 are respectively used for preparing instant Chinese chestnuts and instant Chinese chestnut kernels, and compared with the process for preparing sugar-fried Chinese chestnuts by the prior art, the preference degree of an evaluator on Chinese chestnut products obtained by different processes is examined.
2. Detecting the index
Sensory preferences
Preference test Friedman test and Page test were performed according to GB/T12315 "sensory methodological ordering" to determine preference order.
3. Test results
TABLE 2 preference ranking of chestnut products from different processes
At 5% significance level, based on Friedman test, F
test＝13.36>F
0.056.4, the Chinese chestnut products in different processes have obvious difference. At a significant level of 1%, based on Page test, L ═ 201.5>194, distinguishing differences of the Chinese chestnut products in different processes by an evaluator, wherein the given sequence is consistent with a preset sequence, and the specific sequence is as follows according to the preference degree of the Chinese chestnut products from high to low: instant chestnut kernel, instant chestnut and sugar fried chestnut.
From the results of the above experimental examples 1 to 2, it is apparent that:
the instant Chinese chestnut and the instant chestnut kernel prepared by the method can be accepted by consumers more easily than the sugar-fried Chinese chestnut while maintaining the similar physicochemical characteristics with the sugar-fried Chinese chestnut.
The above embodiments are only used for illustrating the present invention, and the scope of the present invention is not limited to the above embodiments. The object of the present invention can be achieved by those skilled in the art based on the above disclosure, and any improvements and modifications based on the concept of the present invention fall within the protection scope of the present invention, which is defined by the claims.
Claims (10)
1. A preparation method of an instant Chinese chestnut food is characterized in that raw and fresh Chinese chestnuts/raw and fresh chestnut kernels are cooked, wherein the cooking is to perform combined treatment on the raw and fresh Chinese chestnuts/raw and fresh chestnut kernels by utilizing microwave, steaming and baking to obtain the instant Chinese chestnuts/chestnut kernels.
2. The method for preparing an instant chestnut food according to claim 1, wherein the combined treatment comprises three stages, namely a microwave steaming combined treatment, a steaming and baking combined treatment and a separate baking treatment.
3. The preparation method of the instant chestnut food as claimed in claim 2, wherein the microwave steaming combined treatment is carried out for 10min to 20min under the conditions that the microwave output power is 1200W to 1500W and the steaming temperature is 95 ℃ to 100 ℃.
4. The preparation method of the instant chestnut food as claimed in claim 3, wherein the steaming and baking combined treatment is carried out at a steaming temperature of 95-100 ℃ and a baking temperature of 105-115 ℃ for 5-10 min.
5. The method for preparing an instant chestnut food according to claim 4, wherein the separate roasting treatment is roasting at a temperature of 250 to 280 ℃ for 10 to 30 min.
6. The method for preparing the instant chestnut food according to claims 1-5, wherein the fresh chestnut kernels are quickly frozen and frozen before being cooked; the quick freezing is to immerse the chestnut kernels in liquid nitrogen for 1-2 min, so that the central temperature of the chestnut kernels is lower than-18 ℃; the frozen storage is to store the quick-frozen fresh chestnut kernels in a refrigeration house at the temperature lower than-18 ℃.
7. The preparation method of the instant chestnut food as claimed in claim 6, wherein the fresh chestnut kernels are frozen and frozen, and then are thawed by microwave with microwave output power of 1200W-1500W and microwave treatment time of 1 min-2 min.
8. The method for preparing an instant chestnut food according to claim 7, wherein the instant chestnut kernels are frozen in a freezer at a temperature of less than 0 ℃ to obtain the instant chestnut kernels.
9. The method for preparing an instant chestnut food according to claim 7 or 8, wherein the fresh chestnut kernels are obtainable by: carrying out shelling pretreatment on fresh Chinese chestnuts, wherein the shelling pretreatment comprises charcoal burning, peeling, blanching, cleaning and grading to obtain fresh Chinese chestnut kernels.
10. An instant chestnut food, characterized by being obtained by the production method of any one of claims 1 to 9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304263A (en) * | 2021-12-28 | 2022-04-12 | 华南理工大学 | Hot processing method for increasing content of carotenoid in Chinese chestnuts |
| CN114732118A (en) * | 2022-04-24 | 2022-07-12 | 广西壮族自治区农业科学院 | Preparation method of additive-free sweet and aroma-enhanced Chinese chestnut kernels |
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| CN102705879A (en) * | 2012-05-09 | 2012-10-03 | 美的集团有限公司 | Steam microwave oven and cooking method thereof |
| JP2015177779A (en) * | 2014-03-19 | 2015-10-08 | 康弘 入江 | Method of producing processed chestnut, and processed chestnut |
| CN109303470A (en) * | 2018-02-06 | 2019-02-05 | 志邦家居股份有限公司 | A kind of food preparation processes of micro- steaming and baking box |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101828732A (en) * | 2010-05-13 | 2010-09-15 | 陈思 | Technique for processing quick-frozen open Chinese chestnuts |
| CN102705879A (en) * | 2012-05-09 | 2012-10-03 | 美的集团有限公司 | Steam microwave oven and cooking method thereof |
| JP2015177779A (en) * | 2014-03-19 | 2015-10-08 | 康弘 入江 | Method of producing processed chestnut, and processed chestnut |
| CN109303470A (en) * | 2018-02-06 | 2019-02-05 | 志邦家居股份有限公司 | A kind of food preparation processes of micro- steaming and baking box |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304263A (en) * | 2021-12-28 | 2022-04-12 | 华南理工大学 | Hot processing method for increasing content of carotenoid in Chinese chestnuts |
| CN114304263B (en) * | 2021-12-28 | 2023-09-26 | 华南理工大学 | Thermal processing method for improving carotenoid content of Chinese chestnut |
| CN114732118A (en) * | 2022-04-24 | 2022-07-12 | 广西壮族自治区农业科学院 | Preparation method of additive-free sweet and aroma-enhanced Chinese chestnut kernels |
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Application publication date: 20200211 |