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100g single bag of chestnut wholesale

100g single bag of chestnut wholesale

  • Classification:Gan Liren Series
  • Number of visits:second
  • Date of issue:2021-09-15 11:45:57
  • Product overview

The processing steps of chestnut:


1. Pre-treatment of chestnut


The newly harvested chestnut has high moisture content and low soluble sugar content, especially the astringent skin inside is difficult to peel off, such as direct processing, the flavor is not good, and the yield and quality are affected. After pre-treatment, the local starch in the chestnut is converted into soluble sugar, and the local water is lost, which relatively increases the content of soluble substances and improves the flavor. The disposal method is to put the newly harvested chestnuts indoors, with a thickness of 4 to 5 cm, turn them 2 to 3 times a day, and stack them for 4 to 5 days (days).


2. Choose a rating


Wash the chestnuts with clean water, rinse off impurities, and then classify them according to the size of the chestnuts, and stop processing and disposal.


3. Cooking disposal


The cooking liquid formula is 80g of star anise, 50g of cinnamon, 15g of cloves, 15g of pepper, 20g of licorice, 400g of salt, 250g of sugar, and 10kg of water. The outer peel of the chestnut fruit is leathery, and it is difficult to taste after ordinary boiling or soaking. A simple vacuum infiltration method can be used. Move the mixture with the seasoning liquid into a glass vacuum desiccator, the ratio of chestnut fruit to seasoning liquid is 1:2, the small opening 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 The vacuum pump stops pumping air. As the pressure inside the drier is reduced, the air in the chestnut is drawn out, the proportion of the fruit increases, and the fruit sinks to the bottom of the drier, and then turn on the three-way piston to make the air enter the drier. At this time, the internal pressure of the chestnut is small, and the seasoning liquid passes through the The fruit germinates into the hole. After aeration-deflation-aeration-deflation, after several cycles, the seasoning liquid penetrates into the fruit, giving the chestnut fruit a spiced flavor. For consumption, the glass drier is large and small, and it can be replaced with a small-mouth ceramic cylinder to expand consumption. A rubber ring can be used to seal the cylinder mouth. Open a small hole in the cylinder head, insert a glass tube with a three-way piston, and stop the seal with plasticine, which can also achieve better results.


4. Drying process


The purpose is to separate the astringent skin from the flesh. Rinse the cooked chestnut with water to remove the adhering seasoning liquid, put the chestnut into the material tray, insert it into the material truck, and push it into the heat pump drying room. The temperature tolerance of chestnut can be adjusted directly to 75. Drying is stopped at a temperature of 6 hours, and the continuous dehumidification is stopped. When the moisture of the chestnut fruit drops to 30%, the astringent skin is separated from the pulp, and it is easy to peel off when eating, and the pulp is not broken, and the dry humidity is moderate.


5. Packaging


Although boiled chestnuts are not prone to insects and rot, they are easy to store, but cooked chestnuts are easy to lose water and become dry, and the chestnut flesh becomes hard and raw, and it is easy to be contaminated by microorganisms in the environment, which makes the chestnut metamorphose. . Therefore, use packaging materials with good gas barrier properties and moisture resistance to stop vacuuming and sealing packaging. Through experiments, the use of "stretched polypropylene/polyethylene" or "stretched polypropylene/vinylidene chloride resin coating layer" flexible packaging composite film, the effect is good. Other packaging materials with waterproof and gas barrier properties can also be used, but it should be noted that one is good heat sealing performance, and the other is suitable for high temperature sterilization. Spread out the dried chestnuts and cool them, spray a little cream flavor before bagging, and put them into flexible packaging bags in different amounts such as 100g, 200g, 250g per bag, and use a vacuum sealing packaging machine to stop the exhaust air-sealing packaging.


6. Sterilization


After packaging, sterilize in boiling water for 30 minutes, take it out and cool immediately. The sterilization time should not be too long, so as not to break the pulp of the chestnut fruit and affect the consumption.


7. Summary


Because chestnut contains a variety of ingredients, and the use of reduced pressure infiltration method to stop cooking with spiced seasoning liquid, the waste product is not only bright in color and common in flavor, spiced chestnut has a variety of ways to eat, it can be used as a travel lunch, or it can be cooked together in a bag. It can also be used as a side dish for stewing chicken and meat when served hot. Therefore, the spiced chestnut has a broad market. The production process of spiced chestnut is simple, the equipment investment is small, and the effect is quick. It can be processed on-site in the township enterprises in the chestnut producing area, preventing unnecessary losses such as long-distance transportation, water loss, and mildew.


If you need chestnut, please feel free to contact Tangshan Tiancheng Food chestnut kernel manufacturer.