| 摘要 |
<p>PURPOSE:To prepare a marron glac e in a short time, by heating Japanese chestnuts with the astringent coat removed together with a syrup of a sugar solution having a sugar degree of 50-70% using a pressure cooker. CONSTITUTION:Japanese chestnuts with the bur shell, astringent coat, and harshness removed together with a syrup of a sugar solution having a sugar degree of 50-70% are fed and sealed in a heat-resistant packing bag. The chestnuts are heated by a pressure cooker such as a retort sterilization cooker, etc. at 105- 120 deg.C under pressure of 0.5-3.0kg/cm<2> for 60-180min so that sugar is penetrated into the texture of the flesh in a short time. The Japanese chestnuts are taken out from the bag, heated at about 80 deg.C, transferred to a condensed sugar solution, soaked in it, and dried to give a marron glac e.</p> |
