1. Process flow
Chestnut pretreatment selection grade cooking treatment baking vacuum packaging sterilization finished product.
2. Processing technology points
2.1 chestnut pretreatment
Newly-harvested chestnuts have a high moisture content and a low soluble sugar content. In particular, the astringent skin inside is difficult to be peeled off, such as direct processing of poor flavor and affecting product quality. After pretreatment, part of the starch in the chestnut fruit is converted into soluble sugar, and part of the water is lost, relatively increasing the content of soluble substances and improving the flavor. The treatment method is to put the newly harvested chestnut indoors, with a thickness of 4 to 5 cm, turning it 2 or 3 times a day, and stacking it for 4 to 5 days (days).
2.2 Grading classification
Rinse the chestnuts with clean water, rinse off the impurities, and then sort them according to the size and size of the chestnuts.
2.3 Cooking process
Cooking liquid formula is star anise 80g, cinnamon 50g, clove 15g, pepper 15g, licorice 20g, salt 400g, sugar 250g, water 10kg. The outer skin of chestnut fruit is leathery, and it is difficult to tasty when boiled or immersed. The simple vacuum infiltration method can be used. The seasoning can be boiled for 30 minutes (minutes) by adding water to make a seasoning liquid. The chestnut fruit is cooked and then the chestnut fruit is cooked. Transfer to the glass vacuum desiccator together with the seasoning liquid, the ratio of chestnut fruit and seasoning liquid is 1:2, the small mouth on the lid of the desiccator is sealed with a rubber stopper, and a glass tube with a three-way piston is inserted and connected with a hard rubber tube. Vacuum pump for pumping. As the pressure in the desiccator decreases, the air in the chestnut fruit is pumped out, the specific gravity of the fruit increases, sinks into the bottom of the dryer, and then the tee piston is opened to allow the air to enter the desiccator. At this time, the internal pressure of the chestnut is small and the seasoning liquid passes through the chestnut fruit. Germination holes enter. After pumping - deflation - pumping - deflation, after several cycles, the flavoring fluid will infiltrate into the fruit, giving the chestnut fruit a spiced flavor. The size of the glass dryer is used in production and can be replaced by small-mouth ceramic tanks to increase the production volume. An apron can be used on the cylinder mouth pad for sealing. Open a small hole in the cylinder head, insert a glass tube with a three-way piston, sealed with plasticine, can also achieve better results.
2.4 Baking
The purpose is to separate the astringent skin from the pulp. The cooked chestnuts were rinsed with fresh water and the seasoning liquid adhering to the surface was dried at 120°C for 1.5 to 2 hours (hours). When the water content of the chestnuts dropped to 30%, the astringent skin was separated from the pulp and peeled easily when eaten. , And the pulp is not broken, moderate humidity.
2.5 Packaging
The cooked chestnut fruit is not easy to be rotten and easy to store, but the cooked chestnuts are easy to lose water and dry, the chestnuts become hard to reproduce, and they have a feeling of reproduction, and are susceptible to the pollution of the microorganisms in the environment, which makes the chestnuts deteriorate. Therefore, gas-barrier and moisture-proof packaging materials are used for vacuum sealing and packaging. After testing, a flexible packaging composite film with "extended polypropylene/polyethylene" or "extended polypropylene/vinylidene chloride resin coating layer" was used, and the effect was good. Other packaging materials with waterproof and gas-barrier properties can also be used, but it should be noted that the heat sealing performance is good, and the second is suitable for high-temperature sterilization. The cooled chestnuts were spread out and cooled, and a small amount of cream flavor was sprayed before bagging. The bags were filled with different amounts of 100g, 200g, 250g, etc. into a flexible packaging bag. The vacuum sealed packaging machine was used for exhaust sealing and packaging.
2.6 Sterilization
After being packed, it is sterilized in boiling water for 30 minutes and then removed and cooled immediately. Sterilization time should not be too long to avoid cracking of the flesh of the chestnut fruit and affect the consumption.
3. Summary
Because the chestnut contains a variety of ingredients, coupled with the use of vacuum infiltration method with spiced seasoning liquid for cooking, the finished product is not only bright color, unique flavor, but also has a certain nutritional value. Spiced chestnut has a variety of food usage, can be used as a travel convenience food, can also be steamed together with bags of hot food, but also for stewed chicken, stewed meat as a side dish. Therefore, there is a broad market for spiced chestnuts. Scented Chinese chestnut has a simple production process, low investment in equipment, and quick results. It can be processed in township enterprises in the chestnut production area on the spot, avoiding unnecessary losses such as long-distance transportation, water loss and mildew, which is important for the development of mountainous economy and township enterprises. The significance.
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