Browning prevention processing method of chestnuts

摘要

Browning prevention process manner of the chestnut is released, but in that, the following step is included: Selection; Low temperature treatment; CO₂ concentration 5% - 30% (cubic measure), temperature inserting the chestnut in 10 - the 20 and relative humidity 85% - 95% environment, the CO₂ treatment with 2 - 20 days treating; The fumigation treatment which uses ethylene or ethanol; Removal the epidermis which peels the leather, is red; The enzyme non- life conversion treatment with inserting the chestnut in the food class acidic liquid of 80 - the 100, or insert in the food class acidic steam of 100 - the 110, the aforementioned liquid or pH value of the steam in 1 - 6, you control turnaround time in 5 - 20 minutes; Under 90 - the 100, pH value inserting the chestnut in the food class alkaline liquid of 7 - 12, with turnaround time as 5 - 20 minutes solidification treatment; Inserting in the sack, sealing; High temperature, high tension and backing pressure sterilization; Cooling to normal temperature, it retains.