(I) Process sugar-coated chestnut is a candied sugar product, and its processing process is:
Sorting grade → shelling → polishing, trimming → precooking → baking → sugar coating → packing
(b) Operational points
1. Sorting selection, fresh and full, normal flavor, chestnut fruit weight of more than 7g per fruit. Elimination of insects, mold, dried and dried fruit, broken fruit, and fruit germination. The fruit is divided into three levels according to large, medium, and small.
2. Shelling with mechanical or manual shelling, peeling and peeling can be raw, cooked peeled chestnuts in 95-100 °C water can cook 5-8min.
3. Grinding, dressing Grind the chestnuts and yellow clothes with a grinder, and grind the edges while washing. Immediately pour into 0.2% saline and 0.3% citric acid mixed solution to preserve color, then rub off the residue with a small stone, trim the shape, then rinse in clean water for 15-20min, and repair with stainless steel cutter Neat and tidy.
4. The purpose of precooking precooking is to moderately soften hard chestnuts so that sugars are easily penetrated during sugar making. This process is particularly important for vacuum-sweetened fruit. The precooking time is generally around 30min, and the chestnut meat is soft but not crushed.
5. Adding sugar and cooking and lying cooking can be divided into two methods: open cooking and vacuum cooking. There is a difference between boiled and boiled and boiled. When cooking, the loss of color, fragrance, etc. should be reduced as much as possible. Small stainless steel double pots and vacuum pots prevent metal contamination and discoloration, and prevent the occurrence of undesirable phenomena such as soft-smelling and water loss.
6. Remove the chestnuts from the sugar solution before baking and sugar drying, and drain the excess sugar. If necessary, wipe the surface sugar solution and spread it on the baking tray or bamboo tray to the drying room. Dry temperature should be between 50-60 °C, not too high, so as not to agglomerate and caramelize. It can also be dried in the sun.
The chestnuts are icing after drying. When the icing is made, the supersaturated sugar liquid is prepared first. Usually, 3 parts of sucrose, 1 part of starch and 2 parts of water are mixed. After mixing, the mixture is boiled to 113-114.5°C and cooled from the fire to 93°C. During the operation, the net dried chestnut candied fruit was immersed in the above sugar solution for about 1 minute. Immediately, the loosened sieve surface was taken out and dried at 50° C. The chestnut fruit formed a transparent saccharose film on top, which was formed on the sugar coating.
7. Packaged sugar-coated chestnuts are mainly packaged with moisture-proof and mildew-proof. The method of packing with dried fruit can be adopted. Generally, plastic film food bags are used to wrap first, then refill cartons are used. Each boxed quantity is 5kg. The box is lined with leather paper or sulfuric acid paper. . Modern packaging use transparent plastic bags, vacuum packaging or vacuum packaging bags, high grade, good effect.
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