CN114732118A - Preparation method of additive-free sweet and aroma-enhanced Chinese chestnut kernels - Google Patents
Preparation method of additive-free sweet and aroma-enhanced Chinese chestnut kernels Download PDFInfo
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- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 100
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 100
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000009508 confectionery Nutrition 0.000 title claims description 8
- 241001070941 Castanea Species 0.000 claims abstract description 95
- 235000014036 Castanea Nutrition 0.000 claims abstract description 95
- 206010033546 Pallor Diseases 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 210000003038 endothelium Anatomy 0.000 claims abstract description 15
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 description 15
- 235000000346 sugar Nutrition 0.000 description 13
- 238000003860 storage Methods 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 6
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- 238000006243 chemical reaction Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
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- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N5/00—Machines for hulling, husking or cracking nuts
- A23N5/002—Machines for hulling, husking or cracking nuts for skinning nut kernels
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N5/00—Machines for hulling, husking or cracking nuts
- A23N5/006—Machines for hulling, husking or cracking nuts for chestnuts
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a preparation method of an additive-free type sweetening and aroma-enhancing Chinese chestnut kernel, and belongs to the technical field of deep processing of Chinese chestnuts. The invention comprises the following steps: (1) storing the chestnuts with shells; (2) shelling the Chinese chestnut; (3) removing endothelium by blanching; (4) microwave and cooking. The method can not only sweeten and fragrance the chestnut kernel product without adding any auxiliary material and improve the product quality, but also has simple and easy operation of each step and very easy realization, and merchants and consumers can sweeten and fragrance the chestnut kernel by themselves, thereby being popularized in a market.
Description
Technical Field
The invention belongs to the technical field of deep processing of Chinese chestnuts, and particularly relates to a preparation method of an additive-free type sweetening and aroma-enhancing Chinese chestnut kernel.
Background
The Chinese chestnut is the traditional woody grain in China, has high nutritive value, but is limited to eat due to the hard shell and the compact inner skin. At present, in order to sell chestnuts better, most vendors purchase simple chestnut shellers, but have partial tight inner skins to wrap the chestnut kernels, so that the chestnut kernels cannot be completely removed, and the chestnut kernels are difficult to manually peel by follow-up workers and can only be directly cut by a cutter, so that the appearance and the integrity of the chestnut kernels are seriously affected, and meanwhile, the manual peeling consumes time and labor.
At present, the Chinese chestnut products sold in China are mainly prepared into bagged cooked Chinese chestnut kernels, about 130 types of Chinese chestnut kernels are available, most of the Chinese chestnut products are added with sweetening type auxiliary materials such as white granulated sugar, honey and the like, so that the sweetness of the sugar components of the Chinese chestnut cannot be fully utilized, and after the sweetening type auxiliary materials are added, on one hand, the manufacturing cost is increased, and on the other hand, the sugar content of the Chinese chestnut kernels is too high, so that the Chinese chestnut kernels are not suitable for special groups such as diabetics. At present, a small part of chestnut kernel products are not added with sweetening auxiliary materials, but the taste is not good due to weak sweetness of the products. In addition, the flavor of the current chestnut kernel products is generally insufficient, and the quality of the products is also reduced.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a preparation method of an additive-free sweetened chestnut kernel. According to the method, the Chinese chestnuts with shells are stored, mechanically shelled, hot-stamped, microwave and cured, so that the Chinese chestnut kernel product can be sweetened and flavored without adding any auxiliary material, the product quality is improved, the steps are easy to operate and very easy to realize, and merchants and consumers can sweeten and flavor the Chinese chestnut kernel by themselves and can be popularized in a market.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of an additive-free sweet and aroma-enhanced Chinese chestnut kernel comprises the following steps:
(1) storing Chinese chestnuts with shells: subpackaging the Chinese chestnuts with shells by using fruit and vegetable bags with holes, and storing for 42-56 days at the temperature of-3 ℃ to-1 ℃;
(2) chinese chestnut shelling: removing the outer shell and most of inner skin of the chestnuts with shells stored in the step (1) by using a chestnut kernel peeling machine to obtain chestnut kernels;
(3) blanching for removing endothelium: putting the chestnut kernels obtained by the treatment in the step (2) into hot water at 85-95 ℃ for blanching, and after blanching for 3-5 min, washing the chestnut kernels to remove all endothelium of the chestnut kernels;
(4) microwave and cooking: and (4) carrying out microwave and then cooking on the chestnut kernels treated in the step (3).
Further, in the step (1), the specifications of the chestnuts with shells are as follows: the weight of a single Chinese chestnut with a shell is 11.955 g-9.500 g, and the length, width and height of the single Chinese chestnut with the shell are as follows in sequence: 34.00-29.70 mm, 26.89-23.95 mm and 17.80-22.17 mm.
Further, in the step (1), the specification of the fruit and vegetable bag is that the length is multiplied by the width is 50cm multiplied by 70cm, the hole distance on the fruit and vegetable bag is 3cm-4cm, and the hole diameter is 3mm-5 mm.
Further, in the step (2), the Chinese chestnut shelling machine adopts a 14-blade electricity-inserting type Chinese chestnut shelling machine, and the shelling time of the Chinese chestnut with shell is 25-30 s.
Further, in the step (2), the weight of the Chinese chestnut with shell added into the Chinese chestnut shelling machine each time is 500g +/-20 g.
Further, in the step (4), the microwave time is 1 min-2 min, and the microwave power is 800W-1000W.
The invention has the beneficial effects that:
the invention provides a preparation method of non-additive sweetened Chinese chestnut kernels, which can be popularized in a marketable manner and aims at the defects that the peeling of Chinese chestnuts and the endothelium are difficult, the sweetness of Chinese chestnut kernels is weak, sweet auxiliary materials need to be added, the fragrance is poor and the like in the market. The research of the invention finds that the Chinese chestnut is still a living body with life activities after being harvested, and the physiological and biochemical changes such as starch conversion into sugar and the like are still carried out. The invention fully grasps the sugar conversion rule in the process of storing the Chinese chestnut, simply stores the Chinese chestnut with the shell, accurately controls the storage temperature and time, and can obviously improve the sweetness of the Chinese chestnut raw material, thereby improving the commercial eating value of the Chinese chestnut. The method firstly utilizes the Chinese chestnut kernel peeling machine to remove the shells and most of the inner skins of the shelled Chinese chestnuts, and then combines the modes of blanching, washing and the like, so that the shells and the inner skins of the Chinese chestnuts can be removed, manual peeling is not needed, the operation is simple and convenient, the integrity of the Chinese chestnut kernels can be ensured, and the appearance quality of the Chinese chestnut kernel products is improved. The invention can effectively improve the fragrance of the finished product of the chestnut kernel and improve the product quality by carrying out microwave under proper conditions before cooking the chestnut kernel.
Drawings
FIG. 1 is a graph showing the change of soluble sugar content in chestnuts with shells according to storage time;
FIG. 2 is a comparison of the hulled chestnuts with hulls at different hulling times, wherein the hulling time of A, B, C, D, E, F is 15s, 20s, 25s, 30s, 35s, and 40 s.
Detailed Description
The invention is further illustrated by the following specific examples.
Example 1
A preparation method of an additive-free sweet and aroma-enhanced Chinese chestnut kernel comprises the following steps:
(1) storing Chinese chestnuts with shells: subpackaging shelled Chinese chestnut with perforated fruit and vegetable bag, and storing at-1 deg.C for 42 days;
the specifications of the Chinese chestnut with the shell are as follows: the weight of a single Chinese chestnut with a shell is 11.955 g-9.500 g, and the length, width and height of the single Chinese chestnut with the shell are as follows in sequence: 34.00 mm-29.70 mm, 26.89 mm-23.95 mm, 17.80 mm-22.17 mm;
the specification of the fruit and vegetable bag is that the length is multiplied by the width is 50cm multiplied by 70cm, the hole distance on the fruit and vegetable bag is 3cm-4cm, and the hole diameter is 3mm-5 mm.
(2) Chinese chestnut shelling: taking the refrigerated chestnuts with shells in the step (1) out, and immediately removing the shells and most of the inner skins of the chestnuts with shells by using a chestnut kernel removing machine to obtain chestnut kernels; the Chinese chestnut shelling machine adopts a novel Chinese chestnut shelling machine with 14-blade power plug, and is purchased from Nanning Huixuan food machinery Co., Ltd; the shelling time of the Chinese chestnut with shell is 25 s; the weight of the shelled Chinese chestnut added into the Chinese chestnut shelling machine each time is 500g +/-20 g.
(3) Blanching for removing endothelium: putting the chestnut kernels obtained by the step (2) into hot water at 90 ℃ for blanching, and after blanching for 5min, washing the chestnut kernels by using a high-pressure water gun to remove all endothelium of the chestnut kernels;
(4) microwave and cooking: and (4) taking the chestnut kernels treated in the step (3) out of a refrigeration house, and immediately carrying out microwave and then cooking. The microwave time is 2min, and the microwave power is 800W. The cooking method specifically comprises the following steps of cooking the traditional Chinese chestnut kernels, namely: vacuum packaging semen Castaneae, and cooking under high pressure.
Example 2
A preparation method of an additive-free sweet and aroma-enhanced Chinese chestnut kernel comprises the following steps:
(1) storing Chinese chestnuts with shells: subpackaging shelled Chinese chestnut with perforated fruit and vegetable bag, and storing at-2 deg.C for 56 days;
the specifications of the Chinese chestnut with the shell are as follows: the weight of a single Chinese chestnut with a shell is 11.955 g-9.500 g, and the length, width and height of the single Chinese chestnut with the shell are as follows in sequence: 34.00 mm-29.70 mm, 26.89 mm-23.95 mm, 17.80 mm-22.17 mm;
the specification of the fruit and vegetable bag is that the length is multiplied by the width is 50cm multiplied by 70cm, the hole distance on the fruit and vegetable bag is 3cm-4cm, and the hole diameter is 3mm-5 mm.
(2) Chinese chestnut shelling: taking out the refrigerated chestnuts with shells in the step (1), and immediately removing the shells and most of the inner skins of the chestnuts with shells by using a chestnut kernel removing machine to obtain chestnut kernels; the Chinese chestnut shelling machine adopts a 14-blade electricity-inserting type Chinese chestnut shelling machine, and the shelling time of the Chinese chestnut with shell is 28 s; the weight of the shelled Chinese chestnut added into the Chinese chestnut shelling machine each time is 500g +/-20 g.
(3) Blanching for removing endothelium: putting the chestnut kernels obtained by the step (2) into hot water at 85 ℃ for blanching, and after blanching for 4min, washing the chestnut kernels by using a high-pressure water gun to remove all endothelium of the chestnut kernels;
(4) microwave and cooking: and (4) taking the chestnut kernels treated in the step (3) out of a refrigeration house, and immediately carrying out microwave and then cooking. The microwave time is 1min, and the microwave power is 1000W.
Example 3
A preparation method of an additive-free sweet and aroma-enhanced Chinese chestnut kernel comprises the following steps:
(1) storing Chinese chestnuts with shells: subpackaging the chestnut with shell with fruit and vegetable bags with holes, and storing for 50 days at-3 ℃;
the specifications of the Chinese chestnut with the shell are as follows: the weight of a single Chinese chestnut with a shell is 11.955 g-9.500 g, and the length, width and height of the single Chinese chestnut with the shell are as follows in sequence: 34.00 mm-29.70 mm, 26.89 mm-23.95 mm, 17.80 mm-22.17 mm;
the specification of the fruit and vegetable bag is that the length is multiplied by the width is 50cm multiplied by 70cm, the hole distance on the fruit and vegetable bag is 3cm-4cm, and the hole diameter is 3mm-5 mm.
(2) Chinese chestnut shelling: taking the refrigerated chestnuts with shells in the step (1) out, and immediately removing the shells and most of the inner skins of the chestnuts with shells by using a chestnut kernel removing machine to obtain chestnut kernels; the Chinese chestnut shelling machine adopts a 14-blade electricity-inserting type Chinese chestnut shelling machine, and the shelling time of the Chinese chestnut with shell is 30 s; the weight of the shelled Chinese chestnut added into the Chinese chestnut shelling machine each time is 500g +/-20 g.
(3) Blanching for removing endothelium: putting the chestnut kernels obtained by the step (2) into hot water at 95 ℃ for blanching, and after blanching for 3min, washing the chestnut kernels by using a high-pressure water gun to remove all endothelium of the chestnut kernels;
(4) microwave and cooking: and (4) taking the chestnut kernels treated in the step (3) out of a refrigeration house, and immediately carrying out microwave and then cooking. The microwave time is 1.5min, and the microwave power is 900W.
Test data and analysis:
firstly, the storage effect of chestnuts with shells is as follows:
in order to prove that the soluble sugar content of the chestnuts with shells can be improved after the chestnuts with shells are stored for a certain time at a certain temperature, the chestnuts with shells are put into the fruit and vegetable bags with holes and stored at the temperature of minus 1 ℃, the specifications of the chestnuts with shells and the fruit and vegetable bags are the same as that of example 1, the soluble sugar content of the chestnuts with shells is analyzed in the storage process, and as shown in figure 1, the content of the soluble sugar in the chestnuts with shells changes along with the storage time. As can be seen from FIG. 1, when chestnuts with shells are stored in fruit and vegetable bags with holes at-1 ℃ for 42 days, the content of soluble sugar in the chestnuts is increased from 34.88% to 52.56%, and the sugar content of the chestnuts can be fully increased. Meanwhile, the longer the storage time is, the better the soluble sugar content in the chestnuts is, the longer the storage time is, the lower the soluble sugar content in the chestnuts is.
And (3) comparison test: on the basis of example 1, when storing chestnuts with shells, the chestnuts with shells are packaged by fruit and vegetable bags with holes and then stored in an environment of-1 ℃, 4 ℃, 9 ℃ and 14 ℃ for 25 days, the content of soluble sugar of the chestnuts at-1 ℃, 4 ℃, 9 ℃ and 14 ℃ is increased by 14.28%, 8.38%, 10.56% and 0.52% in sequence, and obviously, the control of the storage temperature and the storage time of the chestnuts with shells is very important.
Secondly, control of hulling time:
the method of the embodiment 1 is adopted to store the chestnuts with shells, then the shells of the chestnuts with shells are shelled by setting different shelling time, and the shelling steps are the same as the embodiment 1. As can be seen from FIG. 2, as the shelling time increases, the degree of removal of the chestnut shells and the chestnut endothelium increases. When the shelling time is 25s and 30s, the shelling rate of the Chinese chestnut is approximate; however, if the shelling time is further increased, the inner skin can be removed in the shelling process, but the surface layer of a large amount of chestnut kernels is also mechanically removed, so that the shelling time is preferably 25 s-30 s; the shelling time is reasonably controlled, and the completeness of the appearance of the subsequent Chinese chestnut kernels is facilitated. On the basis of ensuring that the removal of the chestnut kernel pulp is reduced, the shelling time is shortened, and the difficult removal of the underwear of the chestnuts can be caused, so that the shelling step of the invention needs to be combined with blanching to further completely strip the inner skin of the chestnuts.
Thirdly, the effect of blanching:
on the basis of the embodiment 1, different blanching times are set during blanching, and the obtained chestnut kernel products are compared in sensory score. And when sensory evaluation is carried out, the Chinese chestnut kernels are distributed to 10 passers for trial eating, each of the triakers for trial eating is evaluated, and the evaluation results are averaged.
Specific sensory scoring criteria and sensory scores are shown in tables 1 and 2.
TABLE 1 sensory Scoring criteria
TABLE 2 influence of blanching time on sensory score of cooked chestnut kernels
As can be seen from the data in Table 2, blanching is not only beneficial to the removal of compact endothelium, but also can improve the sensory score of the chestnut kernels and improve the product quality. The longer the blanching time is, the more the compact endothelium is easily removed, but tests show that the chestnut kernels are broken after the blanching time exceeds 5min, the probability of breaking the chestnut kernels is increased along with the lengthening of the blanching time, and the appearance integrity of the chestnut kernels is greatly damaged. Combining the result of sensory evaluation, the best effect is achieved when the blanching time is 5min under the condition that the temperature is 90 ℃. After the Chinese chestnut kernels are scalded, the fragrance of the Chinese chestnut kernels can be remarkably increased, the inner skins of the Chinese chestnut shells can be completely peeled off by directly washing the Chinese chestnut kernels after the Chinese chestnut kernels are scalded, the complex procedure of manually peeling the tight inner skins is omitted, and the integrity of the Chinese chestnut kernels can be ensured.
Fourthly, the effect of the microwave is as follows:
on the basis of the example 1, different microwave times are set during the microwave treatment, and the obtained chestnut kernel products are compared in sensory evaluation. And when sensory evaluation is carried out, the Chinese chestnut kernels are distributed to 10 passers for trial eating, each of the triakers for trial eating is evaluated, and the evaluation results are averaged.
The specific sensory score criteria are shown in table 1, and the sensory scores are shown in table 3.
TABLE 3 influence of microwave time on the sensory score of cooked chestnut kernels
As can be seen from the data in Table 3, the combination of microwave and the invention is beneficial to the increase of the aroma of the cooked chestnut kernels; when the microwave time is 1min and 2min, the sensory score ratio of the cooked chestnut kernels is higher (62.4 min and 62.9 min), but when the microwave time is higher than 2min, the sensory score is reduced, so under the preparation condition of the invention, the microwave time needs to be set in an appropriate range.
Although the present invention has been described with respect to the preferred embodiments, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (6)
1. A preparation method of an additive-free sweet and aroma-enhanced Chinese chestnut kernel is characterized by comprising the following steps:
(1) storing Chinese chestnuts with shells: subpackaging the Chinese chestnuts with shells by using fruit and vegetable bags with holes, and storing for 42-56 days at the temperature of-3 ℃ to-1 ℃;
(2) chinese chestnut shelling: removing the outer shell and most of inner skin of the chestnuts with shells stored in the step (1) by using a chestnut kernel peeling machine to obtain chestnut kernels;
(3) blanching for removing endothelium: putting the chestnut kernels obtained by the treatment in the step (2) into hot water at 85-95 ℃ for blanching, and after blanching for 3-5 min, washing the chestnut kernels to remove all endothelium of the chestnut kernels;
(4) microwave and cooking: and (4) carrying out microwave and then cooking on the chestnut kernels treated in the step (3).
2. The method for preparing the chestnut kernels with sweetening and flavoring functions without adding according to claim 1, is characterized in that: in the step (1), the specifications of the Chinese chestnuts with shells are as follows: the weight of a single Chinese chestnut with a shell is 11.955 g-9.500 g, and the length, width and height of the single Chinese chestnut with the shell are as follows in sequence: 34.00-29.70 mm, 26.89-23.95 mm and 17.80-22.17 mm.
3. The method for preparing the chestnut kernels with sweetening and flavoring effects without adding any additive according to claim 2, wherein the method comprises the following steps: in the step (1), the specification of the fruit and vegetable bag is that the length is multiplied by the width is 50cm multiplied by 70cm, the hole distance on the fruit and vegetable bag is 3cm-4cm, and the hole diameter is 3mm-5 mm.
4. The method for preparing the chestnut kernels with sweetening and flavoring functions without adding according to claim 2, is characterized in that: in the step (2), the Chinese chestnut shelling machine adopts a 14-blade electricity-inserting type Chinese chestnut shelling machine, and the shelling time of the Chinese chestnut with shell is 25-30 s.
5. The method for preparing the chestnut kernels with sweetening and flavoring effects without adding any additive according to claim 4, wherein the method comprises the following steps: in the step (2), the weight of the Chinese chestnut with shell added into the Chinese chestnut shelling machine every time is 500g +/-20 g.
6. The method for preparing the chestnut kernels with sweetening and flavoring functions without adding according to claim 1, is characterized in that: in the step (4), the microwave time is 1 min-2 min, and the microwave power is 800W-1000W.
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| CN110771846A (en) * | 2019-09-25 | 2020-02-11 | 广州粒上皇食品有限公司 | Preparation method of instant Chinese chestnut food and instant Chinese chestnut food |
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| CN102871163A (en) * | 2012-10-12 | 2013-01-16 | 江南大学 | Method for producing baked flavored chestnuts |
| CN105011239A (en) * | 2015-07-09 | 2015-11-04 | 福建农林大学 | Instant castanea henryi containing high resistant starch and preparation method thereof |
| CN107183738A (en) * | 2017-04-28 | 2017-09-22 | 河北栗源食品有限公司 | Chinese chestnut shelling technique |
| CN110771846A (en) * | 2019-09-25 | 2020-02-11 | 广州粒上皇食品有限公司 | Preparation method of instant Chinese chestnut food and instant Chinese chestnut food |
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