With the rapid development of the market economy, the sugar-fortified chestnut processing industry has also become more and more popular among people. The sugar-fried chestnut has also gained a place in the food market because of its unique flavor.
The production process of sugar-fried chestnut: screening → washing → pre-stirring → adding sugar → wok.
1. Screening: (1) Select high-quality chestnut with good shape, uniform size, full seeds, and no pests and diseases as raw materials. (Note: The chestnut size must be uniform, otherwise it will affect the sugar frying effect.) (2) The best gravel used for sugar-fortified Chinese chestnuts is clean water, and the gravel diameter should be 3-4 cm.
2. Cleaning: Clean the selected chestnut and gravel and dry them. (Note: It is advisable to dry the chestnut fruit before it is cooked in the pot.)
3, pre-fried: put the grit into the pot, add the fire under the pot so that the pot gravel heated to hot (about 50 °C), and then put the fresh chestnut into the pot, chestnut and gravel ratio of 1:2 With a shovel, constantly turning the gravel and chestnut so that the chestnut is evenly heated.
4. Add sugar: When the chestnut performance is mature, add sugar syrup, and the ratio of sugar to chestnut is 1:60. (Note: Sugar thins are divided into 2-3 inputs).
5, wok: The chestnut surface to form a layer of transparent film, cracking hard shell cracking, chestnut kernel with the endothelium (astringent skin) separation, when chestnuts become soft, they can wok. The gravel and chestnuts in the pot are poured out into the sieve and the gravel can be put back into the pot for repeated use.
The above description is manual operation, mechanical operation is similar to it.
API And Intermediates
Active Pharmaceutical Ingredient,Mupirocin Calcium,Sodium Fusidate Ointment,Fusidic Acid Ointment
Fuzhou Contay Biotechnology Co., Ltd , https://www.contaybio.com