Soft shelled raw chestnut processing technology

Soft Shelling The original chestnut can generally be processed in two forms, namely chestnut and frozen chestnut at room temperature. Sales of chestnuts processed at room temperature are as follows: manual shelling or mechanical shelling - blanching - dressing - precooking, color protection - rinsing - draining - selection of graded bags - vacuum sealing - sterilization - cooling - inspection - finished products.

Specific operation method:
1. Blanching and going to underwear There are two purposes for blanching chestnuts: one is to kill enzymes (to reduce the occurrence of chestnut browning in the processing process), and the other is to help underwear. Chestnut blanching is preferably done in stainless steel cooking pots. When blanching is performed, a small quantity and fast principle should be mastered. The time is generally about 2 minutes. After the completion of the blanching, the heat is quickly and quickly completed in order to avoid the difficulty of getting dressed after cooling.
2, pre-cooked color protection The main purpose is to further reduce or prevent the occurrence of browning. Chestnuts should be placed in the 80% to 90% concentration of coloring solution for 20 minutes. Color protection solution is usually made up of some color protection agents that can protect the chestnut from browning. For example, citric acid, alum and EDTA can be used as color protection agents for chestnuts.
3. Rinsing and Draining The main function is to partially remove the color-protecting agent components attached to the chestnut so as to maintain the naturalness of the chestnut flavor and components. Rinsing is best done in running water. The time is about 10 minutes.
4. Selection, classification and packaging After chestnuts have been rinsed and drained, they should be selected, trimmed and graded according to different requirements, and finally packaged.
5, vacuum sealing vacuum sealing process requires the use of vacuum packaging machine to complete. Vacuum sealing process needs to pay attention to two points: First, the degree of vacuum should be able to meet the requirements, that is, the air inside the bag is basically exhausted. The second is that the quality of the seal is better, neither because the seal temperature is too low, the seal is not firm, or because the seal temperature is too high, the bag melts. The specific operation needs to be adjusted according to the operation requirements of the machine and the accumulation of operating experience.
6. Sterilization Chestnuts must be promptly sterilized after the vacuum sealing process is completed. Chestnut sterilizing generally adopts high pressure sterilization method, the temperature is above 115 degrees Celsius, and the holding time is 15-30 minutes. Chestnut sterilization equipment is best equipped with back pressure and cooling device, which can basically avoid the rupture of the bag during the sterilization process to ensure the sterilization effect.
7, inspection, packing, storage Chestnut after bactericidal cooling, the entire processing process has basically ended, but the final inspection must be done in order to packing and storage. The main content of the inspection work is to check the conformity with the product standards and remove the damaged package, insufficient weight and other packaging chestnuts that do not meet the requirements.