Chestnut clay canning processing

(I) Process flow

Raw material selection → peeling → removal of endothelium → color protection → rinsing → pre-cooking → refining → batching → concentration → canning sealing → finished product

(b) Operational points

1. Raw material selection, shelling, removal of endothelium, color protection, rinsing, pre-cooking and other six processes are basically the same as canned water chestnut cans. The difference is that there is no requirement on the size and weight of chestnut raw materials, as long as the normal flavored chestnuts can be processed.

2. Refining: Grind the cooked chestnuts with stainless steel or stone mill. Add water in the refining process to reduce the sticky grinding phenomenon.

3. Ingredients concentration: Chestnut starch content is very high, it is a good condition for forming gel, as long as the amount of sugar in the pot, cook slowly, and cook while stirring, in order to ensure uniform heating, close to the end of the end of the concentration of ingredients added to the mix , you can pan.

4. Canning seal: Take the pre-cleaned and sterilized bottles and cans into chestnut to seal the bottle immediately. Pay attention to the sanitary operation during the canning process. The sealing temperature is above 80°C.

5. Finished product: Sealed solid cans. After they are naturally cooled, wipe the surface and store them in storage.

(III) Quality Requirements

1. Sensory Index

Color: yellow to brown yellow, uniform.

Taste and odor: unique chestnut flavor, no smell of charcoal and other odors.

Tissue and morphology: Viscous slimy, no lumps, no sugar crystals.

2. Physical and chemical indicators

Net weight: 170 grams, 280 grams, 350 grams, tolerance 5%, but the average weight of each batch is not less than the net weight.

Total sugar: not less than 55%, based on invert sugar.

Heavy metal content: canned chestnuts with sugar water.

3. Microbiological indicators

Canned chestnuts with sugar water.