| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing boiled chestnuts with inner skin, and a method for producing jam of the boiled chestnuts with inner skin, by which marketable chestnut-processed food having good taste and fine appearance, and utilizing advantages of tannin, color and flavor components each contained in chestnut inner skin is obtained through improving conventional methods. <P>SOLUTION: The method for producing boiled chestnuts with inner skin comprises the following processes: soaking tannin-attached chestnuts each entirely covered with inner skin into water; soaking the tannin-attached chestnuts for 2-4 days into solution obtained by filtering carbonized lye solution produced by adding water to carbonized ash generated by burning stuffing and letting the burnt stuffing stand for one night, boiling the thus treated chestnuts, adding water thereto to lower the temperature followed by eliminating rough strings of the chestnuts, exchanging the solution to pure water, boiling the chestnuts to obtain the boiled chestnuts with inner skin, repeating the process of adding sugar or sweetener to the boiled chestnuts with inner skin, and boiling the chestnuts followed by cooking them on low heat for about 30-15min, in 2-3 days so as to permeate sugar content, flavor or astringent taste into the fruity flesh of the chestnuts with inner skin, and regulating the sweetness of the boiling syrup to 45-55 degrees to complete the boiled chestnuts with inner skin. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
