First, sugar water canned chestnut 1. Process flow: raw material selection, raw material processing, color protection, trimming, precooking, rinsing, sorting, mixing with sugar liquid, canning, exhausting, sealing, sterilization, and cooling. 2, process points: 1 Raw material selection: Select fresh chestnut fruit without pests and mildew. The single fruit is more than 7 grams. 2 raw material processing: chestnut fruit into the water of 95 ~ 100 °C cook for 5 to 8 minutes, let cool, go to the shell, and then take off the lichen. 3 color protection: chestnut fruit in the process of easy discoloration, so the polished chestnut fruit quickly into the 0.2% salt 0.3% citric acid solution. Use a small stone to remove the residue and trim the shape. 4 Pre-cooking and rinsing; Pre-cooking solution should add 0.2% potassium alum and 0.15% disodium ethylenediaminetetraacetate. The amount of pre-cooked liquid used is 2 times that of chestnut. The fruit is placed in a precooking solution at 50-60°C for 10 minutes, then precooked at 75-85°C for 15 minutes, and precooked at 95-97°C for 25-30 minutes, until it is substantially cooked. When rinsing, it is first rinsed in hot water at 60°C for 10 minutes and then rinsed in hot water at 40-50°C for 10 minutes. 5 Sorting: Remove unqualified chestnuts such as broken, discolored, and spotted. According to the fruit color, size classification. 6 with sugar: with 50% sugar content of sugar. At the same time add 0.02% disodium ethylenediaminetetraacetate to improve the color of chestnuts. 7 Canning: Glass jars need to be sterilized. Then 205 grams of pulp was added and sugar liquor was added. 8 Exhaust and sealing: Put the can into the exhaust box to heat the exhaust for 10 to 12 minutes so that the central temperature in the tank is not less than 85%, and then seal the can. 9 Sterilization, cooling: Use the temperature inside the tank for sterilization. Cooling uses segment cooling. 3, product quality requirements: Finished sugar chestnut canned pulp is pale yellow or yellow, the same color in the same pot, allowing a slight browning at the fruit seam; with this product should have the flavor, moderate sweetness and no odor; Transparent, allowing a little debris does not cause the existence of cloudy precipitation; the same fruit in the same pot, the size of the fruit must not exceed 10%, chestnut fruit weight not less than 50% of the net weight, sugar concentration should not be less than 50%. Second, the new sugar chestnut 1. Process flow: raw material selection → shelling, color protection → precooking, rinsing → vacuum maceration → sugar coating, drying → coating → packaging 2, process points: 1 Raw material selection: Select chestnuts that are full and fresh, each with a fruit weight of more than 6 grams, remove dry sticky and worm-eaten fruits, and divide them into two grades according to their sizes. 2 Hull protection: According to the common method of manual or mechanical shelling can be used, and then use a small stone to grind the Limousin, edge grinding edge flushing. The ground cornstarch should be immediately put into a mixed aqueous solution containing 0.2% salt and 0.2% lemon, soaked and protected. 3 precooking, rinsing: There are two methods of precooking, one is a constant temperature cook, that is, cook in hot water at 80 ~ 90 °C for 40 to 55 minutes; the second is a step-by-step warming precooked, first chestnut in 55 °C cook in hot water for 10 to 15 minutes, cook in hot water at 75 to 85°C for 10 to 15 minutes, and finally cook in hot water at 95°C for 15 to 20 minutes. In actual production, the first method is preferable, but the middle one is best to change the water once. When precooking, the ratio of liquid to liquid is 1:3 until cooking. In order to prevent browning of the savoy fruit during the precooking process, the precooked chestnut must be cooked in a pre-cooked solution. Pre-cooked liquid formula; 0.25% disodium ethylenediaminetetraacetate, 0.2% potassium alum and 0.15% citric acid. After precooking, the chestnuts are first rinsed in hot water at 50-60°C for 10 minutes and then rinsed in 40-50% hot water for 10 minutes. 4 vacuum impregnated sugar: chestnut fruit after cooking heat, immersed in sugar, so that the sugar gradually infiltrated. In order to reduce the time of dipping sugar and improve product taste, vacuum segmented dipping process can be used. The concentration of the sugar solution is 30%→50%→70%, which is incremented in sequence. After vacuum circulation, exhaust gas, then evacuation, and exhaust gas, the sugar solution is quickly infiltrated into the fruit. The temperature was room temperature, the ratio of solid to liquid was 1:2, the vacuum degree was 53328.96 Pa, and the time was maintained for 2 to 3 hours. 5 is icing, film: After soaking the sugar, and then put the chestnut fruit in a thick sugar boiled liquid, a brew that is out of the pot, so that there is a layer of sugar coating on the surface. According to different needs can add a little flavor in the sugar solution, such as osmanthus soaking liquid. The subsequent drying was carried out in two stages. The first stage temperature was controlled at 40-45°C and the humidity was about 60% so that the moisture in the fruit slowly evaporated. In the second stage, the temperature rose to about 60°C. Bake to the final water content of chestnuts 22% to 25%. The dried sugar-coated chestnuts were added with a 1:10 peach alcohol solution in a rotary pan, and the mixture was immediately blow dried to dry. The sugar-coated chestnuts are packed in a flexible film-packed film bag, and the vacuum-packed machine is used for airtight sealing and packaging. Dried Red Goji Berries Box,Natural Red Goji Berries Box,Red Goji Berry 20Kg Box,Red Goji Berry Bulk Carton Box Ningxia ZhaiXianSong Commercial and Trading Co.,Ltd. , https://www.nxupin.com