Why is there a sticky skin condition? Tiancheng Foods will answer for you. It is actually related to the chestnut specifications: the same type of chestnut in the same place has less standard grains with sticky skin, and small and medium grains have a higher chance of sticky skin. It is related to the water content of chestnut: under normal conditions, when the water content of chestnut is large, it is easy to appear mucous skin; when the water content is less, the state of mucous skin is significantly reduced. For example, compared with chestnuts after saccharification, the newly planted chestnuts have less sticky skin because they are left to dry for a period of time or lose water after saccharification. It is related to the frying method: in the frying process, the drum pan is easier to stick to the skin than the vertical pan, and the lower concentration of syrup is easy to make the chestnut stick to the skin. It is easy to stick to the skin if it is put into the incubator immediately after drying. It is related to the temperature when peeling: local chestnuts are peeled when they are just fried and hot. The inner skin is easy to separate, but when eaten when it is cold, it is easy to stick together. In the process of actual speculation, speculators should analyze the cause of the sticky skin, improve or compensate according to different conditions, reduce the occurrence of sticky skin, and ensure normal sales in the store.
So why does the chestnut kernel show a sticky skin condition? It is related to the origin of the chestnut: Generally speaking, the northern chestnut is easier to peel than the southern chestnut, and the southern chestnut, especially the Chinese chestnut, tends to show sticky skin. In the north, especially the chestnut in Jingdong, one of the characteristics is that chestnuts are easy to peel. The inner soft skin will stick to the outer shell when peeling off, resulting in lubricated chestnut kernels. It has something to do with the types of chestnuts: even in the same area in the north, not all chestnuts will not stick to the skin, and there are a few types that are naturally easy to stick to the skin. It is related to chestnut maturity: some green chestnuts are picked when they are immature, and the flesh is tender, so that when they are fried, the chestnut kernels are smaller and softer and shriveled, and the water is not sweet, and the inner skin and the chestnut kernels will stick together. , Showing sticky skin phenomenon. However, chestnuts that fall naturally or are picked at maturity have less sticky skin.
If you have any other questions, please feel free to contact Tangshan chestnut kernel processing factory.