Processing technology of canned chestnut in soft packaging

(I) Process Flow: Raw materials → Shell removal → Removal of astringent skin and seed kernels → Pre-cooking and dyeing → Packaging → Sterilization → Finished products
(b) Key Operational Steps
(1) Material Selection: Choose chestnuts that are free from mold, rot, and have consistent size for uniform processing.
(2) Shelling: Manually remove the outer shell using a peeler or mechanical sheller for efficiency.
(3) Dewetting: Soak the chestnuts in hot water at 98°C for 1 to 2 minutes to soften and remove the astringent mesocarp. This step is crucial to prevent bitterness in the final product.
(4) Seed Kernel Skin Removal: Chestnut kernels contain high levels of tannins, which can cause browning during processing. To avoid this, treat them with a 15% to 20% hydrochloric acid solution or manually polish the skins. Leaving the skins on can lead to discoloration, reduced quality, and loss of flavor and nutrients.
(5) Pre-cooking and Dyeing: Soak the chestnuts in a solution containing 0.2% sodium chloride, 0.2% citric acid, and 0.03% gardenia yellow pigment. This helps preserve color, enhance flavor, and improve overall appearance.
(6) Packaging: Place the chestnuts into sterilized bags along with a brine solution. The brine typically contains 40% or 30% white sugar, 0.5% citric acid, and 0.02% sodium pyrophosphate to maintain texture and flavor.
(7) Sterilization: Apply a sterilization process of 10 minutes at 105°C, followed by 50 minutes at the same temperature, and 15 minutes of cooling. This ensures the product is safe for consumption while maintaining its quality and shelf life.

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