CN1754435A - Chestnut fresh-keeping process - Google Patents
Chestnut fresh-keeping process Download PDFInfo
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- CN1754435A CN1754435A CN 200510060867 CN200510060867A CN1754435A CN 1754435 A CN1754435 A CN 1754435A CN 200510060867 CN200510060867 CN 200510060867 CN 200510060867 A CN200510060867 A CN 200510060867A CN 1754435 A CN1754435 A CN 1754435A
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- chinese chestnut
- chestnut
- dewater
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- fresh
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Abstract
The invention relates to a fresh-keeping process for chestnut, comprising: initial separation, sorting, freezing for dewatering, shucking, refining, soaking for fresh-keeping, vacuum-packing and freezing, etc. The invention solves the problem of storage for a long time. There is no difference between the chestnut stored according to the process in this invention and fresh chestnut in color, taste and nutriment. The process is adaptable for the chestnut process industry.
Description
Technical field
The present invention relates to the antistaling process of a kind of Chinese chestnut.
Background technology
Chinese chestnut also is chestnut, and nutty is sweet, and is nutritious, and the economic worth height is loved by the people.Chinese chestnut maturation in annual autumn, the maturity period is extremely short, is difficult to preserve general maximum can only the preservation 20-30 days at normal temperatures.The method of storage Chinese chestnut among the people is to dig pit buriedly, and when temperature was hanged down, it was rotten to be embedded in the easy freezing damage of underground Chinese chestnut, and the temperature height will mouldyly rot, and has influenced the original flavor of Chinese chestnut.
Summary of the invention
The objective of the invention is to disclose a kind of Chinese chestnut antistaling process that can store Chinese chestnut for a long time and still keep the Chinese chestnut original flavor.
Technical scheme of the present invention is: a kind of Chinese chestnut antistaling process, this technology comprises the steps:
1. primary election: select no small holes caused by worms not have rotten normal Chinese chestnut;
2. classification: the size specification to Chinese chestnut carries out even sorting;
3. refrigerate, dewater: the uniform Chinese chestnut of sorting is being refrigerated, and cold preservation time 1-3 month, temperature was controlled at-4 ℃ to 3 ℃, allowed Chinese chestnut dewater naturally in refrigerating chamber;
4. peel off and undress: the Chinese chestnut after will dewatering is peeled off, and undresses after 40 ℃ of-90 ℃ of hot-water soaks;
5. selected: as to choose unabroken Chinese chestnut meat;
6. dipping, fresh-keeping: the sterilized water with 10 ℃-30 ℃ washes, and floods to take out after 1-5 minute and dry;
7. pack: the Chinese chestnut that will dry is packed with vacuum packaging bag;
8. refrigeration: packaged Chinese chestnut is placed in the refrigerating chamber refrigerates, temperature is controlled at-4 ℃ to 3 ℃.
Described step 4. peel off to 8. refrigeration operating time be controlled in 36 hours.
Described dehydration naturally is to dewater to Chinese chestnut weight saving 1%-5%.
Be added with 1 ‰-3 ‰ vitamin E in the described sterilized water.
By the disclosed a kind of Chinese chestnut antistaling process of technical solution of the present invention, adopt primary election, classification, refrigeration dewater, peel off, selected, flood steps such as fresh-keeping, vacuum-packed, refrigeration, the fresh-keeping cycle of Chinese chestnut is the longest to reach 300 days, in sterilized water, add vitamin E during dipping, prevented the Chinese chestnut browning.Not having difference substantially with fresh Chinese chestnut aspect color and luster, taste, the nutrition, kept primary colors, the original flavor of Chinese chestnut through the Chinese chestnut of this technology storage, this technology is widely used in the Chinese chestnut processing industry.
The specific embodiment
Embodiment 1
A kind of Chinese chestnut antistaling process, this technology comprises the steps:
1. primary election: select no small holes caused by worms not have rotten normal Chinese chestnut;
2. classification: the size specification to Chinese chestnut carries out even sorting;
3. refrigerate, dewater: the uniform Chinese chestnut of sorting is being refrigerated, cold preservation time 2 months, temperature is controlled at 0 ℃, allows Chinese chestnut dewater naturally in refrigerating chamber, is dewatered to Chinese chestnut weight saving 3%;
4. peel off and undress: the Chinese chestnut after will dewatering is peeled off, and undresses after 50 ℃ of hot-water soaks;
5. selected: as to choose unabroken Chinese chestnut meat;
6. dipping, fresh-keeping: the sterilized water with 20 ℃ washes, and is added with 1 ‰ vitamin E in the sterilized water, and floods to take out after 3 minutes and dry;
7. pack: the Chinese chestnut that will dry is packed with vacuum packaging bag;
8. refrigeration: packaged Chinese chestnut is placed in the refrigerating chamber refrigerates, temperature is controlled at subzero 1 ℃.Step 4. peel off to 8. refrigeration operating time be controlled at 20 hours.
Embodiment 2
A kind of Chinese chestnut antistaling process, this technology comprises the steps:
1. primary election: select no small holes caused by worms not have rotten normal Chinese chestnut;
2. classification: the size specification to Chinese chestnut carries out even sorting;
3. refrigerate, dewater: the uniform Chinese chestnut of sorting is being refrigerated, 1 first quarter moon of cold preservation time, temperature is controlled at 1 ℃, allows Chinese chestnut dewater naturally in refrigerating chamber, is dewatered to Chinese chestnut weight saving 2%;
4. peel off and undress: the Chinese chestnut after will dewatering is peeled off, and undresses after 55 ℃ of hot-water soaks;
5. selected: as to choose unabroken Chinese chestnut meat;
6. dipping, fresh-keeping: the sterilized water with 25 ℃ washes, and is added with 1.5 ‰ vitamin E in the sterilized water, and floods to take out after 3 minutes and dry;
7. pack: the Chinese chestnut that will dry is packed with vacuum packaging bag;
8. refrigeration: packaged Chinese chestnut is placed in the refrigerating chamber refrigerates, temperature is controlled at subzero 1 ℃.Step 4. peel off to 8. refrigeration operating time be controlled at 20 hours.
In sterilized water, add vitamin E during dipping, prevented the Chinese chestnut browning.The fresh-keeping cycle of Chinese chestnut through this technology storage generally can reach 300 days, not having difference substantially with fresh Chinese chestnut aspect color and luster, taste, the nutrition, has kept primary colors, the original flavor of Chinese chestnut, and this technology is widely used in the Chinese chestnut processing industry.
Claims (4)
1, a kind of Chinese chestnut antistaling process is characterized in that this technology comprises the steps:
1. primary election: select no small holes caused by worms not have rotten normal Chinese chestnut;
2. classification: the size specification to Chinese chestnut carries out even sorting;
3. refrigerate, dewater: the uniform Chinese chestnut of sorting is being refrigerated, and cold preservation time 1-3 month, temperature was controlled at-4 ℃ to 3 ℃, allowed Chinese chestnut dewater naturally in refrigerating chamber;
4. peel off and undress: the Chinese chestnut after will dewatering is peeled off, and undresses after 40 ℃ of-90 ℃ of hot-water soaks;
5. selected: as to choose unabroken Chinese chestnut meat;
6. dipping, fresh-keeping: the sterilized water with 10 ℃-30 ℃ washes, and floods to take out after 1-5 minute and dry;
7. pack: the Chinese chestnut that will dry is packed with vacuum packaging bag;
8. refrigeration: packaged Chinese chestnut is placed in the refrigerating chamber refrigerates, temperature is controlled at-4 ℃ to 3 ℃.
2, a kind of Chinese chestnut antistaling process according to claim 1, it is characterized in that described step 4. peel off to 8. refrigeration operating time be controlled in 36 hours.
3, a kind of Chinese chestnut antistaling process according to claim 1 is characterized in that described dehydration naturally is to dewater to Chinese chestnut weight saving 1%-5%.
4,, it is characterized in that being added with in the described sterilized water 1 ‰-3 ‰ vitamin E according to claim 1 or 2 or 3 described a kind of Chinese chestnut antistaling process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100608677A CN100420382C (en) | 2005-09-23 | 2005-09-23 | Chestnut fresh-keeping process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100608677A CN100420382C (en) | 2005-09-23 | 2005-09-23 | Chestnut fresh-keeping process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1754435A true CN1754435A (en) | 2006-04-05 |
| CN100420382C CN100420382C (en) | 2008-09-24 |
Family
ID=36688198
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100608677A Expired - Fee Related CN100420382C (en) | 2005-09-23 | 2005-09-23 | Chestnut fresh-keeping process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100420382C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416484A (en) * | 2013-07-31 | 2013-12-04 | 安徽绍峰实业集团股份有限公司 | Storing method for sliced Chinese chestnut flesh |
| CN103609677A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive storage and preservation method for relieving lignification of loquat fruits by using vitamins |
| CN106070601A (en) * | 2016-06-14 | 2016-11-09 | 湖北大别山药业股份有限公司 | A kind of Semen Castaneae method for preserving |
| CN106578043A (en) * | 2016-12-15 | 2017-04-26 | 王再璋 | Storage and preservation method for Chinese chestnuts |
| CN107485000A (en) * | 2017-07-27 | 2017-12-19 | 合肥台香食品有限公司 | A kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359578A (en) * | 2016-08-25 | 2017-02-01 | 祥云吉才农业科技有限公司 | Chestnut storage method being capable of effectively preventing pests and reducing mildewing rate |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1051438C (en) * | 1994-06-04 | 2000-04-19 | 武汉大学 | Preserving agent for preventing Chinese chestnut from mildewing desiccating, browning and being moth-eaten at normal atmospheric temp. |
| CN1112811A (en) * | 1995-04-06 | 1995-12-06 | 付斌 | Worm-proofing and fresh-keeping method for Chinese chestnut |
| AUPQ598300A0 (en) * | 2000-03-03 | 2000-03-23 | Citrus Sensation Pty Ltd | Citrus fruit preservative |
| CN1294822C (en) * | 2003-11-11 | 2007-01-17 | 中国林业科学研究院林业研究所 | Freshness preserving method by water bating chest nut |
-
2005
- 2005-09-23 CN CNB2005100608677A patent/CN100420382C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416484A (en) * | 2013-07-31 | 2013-12-04 | 安徽绍峰实业集团股份有限公司 | Storing method for sliced Chinese chestnut flesh |
| CN103609677A (en) * | 2013-12-10 | 2014-03-05 | 浙江师范大学 | Comprehensive storage and preservation method for relieving lignification of loquat fruits by using vitamins |
| CN106070601A (en) * | 2016-06-14 | 2016-11-09 | 湖北大别山药业股份有限公司 | A kind of Semen Castaneae method for preserving |
| CN106070601B (en) * | 2016-06-14 | 2019-09-13 | 湖北大别山药业股份有限公司 | A kind of Chinese chestnut method for preserving |
| CN106578043A (en) * | 2016-12-15 | 2017-04-26 | 王再璋 | Storage and preservation method for Chinese chestnuts |
| CN107485000A (en) * | 2017-07-27 | 2017-12-19 | 合肥台香食品有限公司 | A kind of preparation method of the pre- spice of mixing containing expanded milk rice-chestnut powder |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100420382C (en) | 2008-09-24 |
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Granted publication date: 20080924 Termination date: 20110923 |