Process flow
Chestnut pretreatment → shelling → clothing → dipping → sugar coating → packaging → finished product
Production Method
Select fresh and full, unmildew, unwormed, undamaged chestnuts, washed, at medium temperature (
Preparation
40% sugar liquid (as cooking liquid) placed in the cooking pot, add the protection of the color (or directly stripped out of browning) chestnut fruit, heated to boiling for cooking. Cook until the sugar concentration in the pan reaches 65% to 68%, or when the sugar temperature reaches 105°C to 116°C, stop cooking. The boiled liquid is taken out together with the boiled chestnuts, placed in a dipping pan (or impregnated can), and dipped at room temperature for 1 to 3 days. After immersing, remove the chestnut fruit (this time, the chestnut fruit tastes sweeter and the surface is brighter) and wait for icing.
According to white sugar, 65% to 80%, 35% to 20% of starch syrup, a small amount of citric acid, and a small proportion of water, the four are mixed and poured into a sugar pan and heated and retort. When the temperature of sugar liquid reached around 115°C, it was poured into the impregnated chestnut fruit and kept turning under low heat to make the surface of chestnut fruit evenly covered with a transparent sugar coating. Place the sugared chestnut fruit in a covered container for a day before packing.
Double-layer or airtight single-layer plastic bags are used to load the above-mentioned sugar-coated chestnuts and vacuum-sealed and sealed for sale.
Product Features
The pure sugar-coated chestnut soup has the unique flavor of Chinese chestnut, is sweet and sour, and has a bright brown-yellow appearance. It is actually a kind of better processed chestnut product.
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Taizhou Yingtian Agricultural Machinery Manufacturing Co., Ltd. , https://www.sakuradaagc.com