| 摘要 |
The seasoned chestnut is prepd. by 1) making a hole in the surface of chestnut and separating the inner bark from the chestnut by soaking in a salty water, 2) drying the soaked chestnut, 3) heat-treating the dried chestnuts under agitation 95˜200 deg. C grits and sands to obtain the final product. |
