Chestnut processing steps
Washing the chestnuts with clean water, rinsing off the impurities, classifying the chestnuts according to their size, and then processing them separately. The liquid formula for cooking is consist of 80g of star anise, 50g of cinnamon, 15g of cloves, 15g of pepper, 20g of licorice, 400g of salt, 250g of sugar, and 10kg of water. The outer peel of chestnut fruit is leathery. Generally, it is difficult to be tasty if it is just be boiled or soaked. A simple vacuum infiltration method can be adopted, which means you can add water into the formula and then boiling it for 30 minutes to make a seasoning liquid. Afterward, the chestnuts could be putted into the seasoning liquid for cook.
Chestnut drying process
After the astringent skin is separated from the pulp, the cooked chestnuts are rinsed with water to remove the adhering seasoning liquid on the surface, and finally the chestnuts are placed in the material tray, inserted into the material truck, and then pushed into the heat pump drying room. Chestnut has a high temperature tolerance. You can directly adjust the temperature to 75°C for drying. It takes 6 hours for continuous dehumidification. When the moisture of the chestnut drops to 30%, the astringent skin and the flesh will separate, and they will easily peel off when eating, meanwhile, the pulp will not easily be broken, and the humidity of dried chestnuts is moderate.
Get in Touch
Get our updates, please contact us through one of the following channels.
