Information about "Liyang Chestnut"

The hilly and mountainous areas of Liyang are rich in chestnuts and are listed as the dried fruit production base of Jiangsu Province. The chestnuts produced are called "big chestnuts" by the catering industry because of their large fruit size and suitable for cooking. Liyang chestnut has the advantages of beautiful shape and color, uniform size, large kernels, thin skin, white meat and bright yellow surface, crispness, tenderness, and rich fragrance. Chestnut roast chicken, chestnut braised pork, and osmanthus candy are cooked with it. Dali and other famous delicacies are quite famous. There are many cultivated varieties of chestnuts in Liyang, including early, middle and late varieties, such as: early-maturing varieties "Chu Shuhong", mid-maturing varieties "Qingzha, Jiaozha", late-maturing varieties "Dadiqing, Chongyang Pu", etc. It will be gradually supplied to the market from early September to mid-October.

The scientific name of Liyang Nanshan chestnut is "Pearl Chestnut". It is famous for its thin shell, large fruit, bright brown color and sweet taste. Among them, freshly grown chestnuts before the Mid-Autumn Festival are the best. Their skin is light yellow and crisp and tender when eaten raw. When cooked with ingredients, they become more fragrant, soft and palatable, and taste like sweet-scented osmanthus, so they are also called "osmanthus chestnuts".

Chestnut processing technology is an important agricultural and sideline product processing technology, and research on chestnut deep processing has positive significance in food scientific research. Chestnut is a traditional snack food in my country. It has the characteristics of high starch content, so it is difficult to process it into different foods. Especially in modern food processing, it is necessary to protect the color and prevent aging (i.e. rebirth). , shelf life and a series of issues.

Process flow: raw material selection→grading→sand preparation→ingredients→frying

Production method

1. Raw material selection: The meat should be selected with fine texture and relatively high moisture content. Few little chestnuts.

2． Grading: If small and large grains are fried together, small grains are often cooked, large grains are raw, or large grains are cooked and small grains are burnt. Therefore, before frying, rotten, open or insect-eaten fruits should be removed and graded according to fruit shape and size. Fry separately.

3. Preparing sand: Choose clean and uniform fine sand (wash the fine sand with clean water, sift it uniformly, dry it in the sun, and stir-fry it with caramel sugar and tea oil to make "cooked sand" for later use). Old sand that has been used for a long time is better than new sand.

4. Fuel: Use firewood or coal. Charcoal burns quickly and has strong firepower. It is easy to reduce and increase the fire, making it easy to control the heat.

5． Pot stove: divided into two types: drum and iron pot. Using a roller saves effort, but the frying quality is not as good as frying in a wok.

6. Ingredients: The ratio of chestnuts, sand, sugar, and oil is: the ratio of chestnuts to sand is 1:1. For every 100 kilograms of chestnuts, 4 to 5 kilograms of maltose and 200 to 250 grams of tea oil are used.

7. Stir-frying: Heat the sand in advance, measure it with a hot hand, then pour in the chestnuts, add an appropriate amount of maltose and tea oil in proportion, and stir-fry continuously. Due to the sultry effect of dry sand, it can be heated in about 20 to 30 minutes. After using a sieve to remove the sand, place it in an insulated bucket and serve it hot.

The purpose of adding maltose and camellia oil when frying chestnuts is to moisten the sand, reduce the sand sticking to the fruit, facilitate stir-frying, and make the chestnuts moist and shiny.