(I) Process flow
Raw material selection → baking and shelling → color protection → precooking → rinsing → sugar canning → secondary sugar-candy sugar → frying → oil extraction → bagging → vacuum packaging → sterilization, cooling → finished products
(b) Description of operation points
(1) Chestnut selection: Choose high-quality chestnuts that are fresh, free of mildew, sprouts, insects, cold damage, odors, and mechanical injuries.
(2) Baking peeling skin: After putting the qualified chestnut evenly on the baking tray, place it in a drying room (or far-infrared oven) and bake it at a temperature of 60-70°C for 1 to 2 hours (in chestnut shell Cracked, easy to peel off the shell and astringent skin for degrees), and then remove quickly remove the shell and astringent skin.
(3) Color protection: The chestnut flesh of the peeled shell and astringent skin is immediately placed in the color protection solution to protect the color. The color protection solution contains 0.03% Vc, 0.2% EDTA-Na2 (disodium edetate), 0.1 % sodium chloride, 0.1% citric acid.
(4) Precooking: Remove the chestnut pulp from the color-protecting liquid and put it into the pre-cooked liquid. Sub-stage heating and pre-cooking: 50-60°C, 10 minutes; 75-85°C, 15 minutes; 95-97°C, 25 to 30 minutes (degree of cooking). The pre-cooked solution contained potassium alum 0.2%, EDTA 0.15%, VC 0.15%, and citric acid 0.1%. Pre-cooked liquid: chestnut = 2:1.
(5) Rinsing: The pre-cooked chestnut pulp is rinsed in 60°C water for 10 minutes, and rinsed in 40-50°C water for 10 minutes.
(6) Candied and candied fruit: Place the rinsed chestnut pulp in 35% sugar water, cook for 30--40 minutes at 90-95°C, and dip it with sugar solution for 2 hours.
(7) Set of sugar: Put chestnut flesh which has been boiled and sugar-dried into 75% sugar liquid and cook for 10 to 15 minutes to restore the sugar concentration to 75% and remove it immediately. Set the ratio of sugar liquid: 50 kg of white sugar, 25 kg of liquid glucose, 0.3 kg of citric acid, 16 kg of water.
(8) Glucose: Place the chestnut flesh after placing the sugar on the sieve to drain the cover sugar liquid.
(9) Frying: Place the chestnuts after rinsing with sugar into special metal baskets, about 5 kg per basket, and fry for 2.5 to 5 minutes in oil at a temperature of 150-160°C to make the chestnut surface amber and bright. Consistent degree.
Fried chestnut oil preparation method (unit kilograms): peanut oil 100, propyl gallate 0.03, citric acid 0.0015, ethanol 0.09, the first three kinds of raw materials in the container before stirring to dissolve, then pour into the oil and stir well.
(10) Oil dripping: The fried and cooled amber chestnuts are chopped and centrifuged for about 1 minute to remove the oil from the surface.
(11) Bagging: Put amber chestnuts after oil throwing into 16 cm 9 cm PVC (polyvinyl chloride) bags or aluminum foil composite bags, each containing 160 grams.
(12) Vacuum packaging: The bagged amber chestnut soft cans are immediately sealed with a vacuum air-packing machine with a vacuum of 0.1 MPa.
(13) Sterilization, cooling: Sterilize the formula lO-(50-60)/100°C, then cool.
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