| 摘要 |
PURPOSE:To prepare sweet-boiled soft chestnut keeping its original shape, by inserting a process for boiling in sugar syrup between the harshness-removing process and the water-boiling process in the conventional preparatin process of sweet- boiled chestnut. CONSTITUTION:Pared chestnut is subjected to the conventional harshness removing process, and dipped in a sugar syrup having a sugar content of >=10 deg., pref. 20- 70 deg.C. The syrup is slowly heated, and after leaving the syrup at >=50 deg.C, pref. 60-95 deg.C for about >=20min, the chestnut is taken out of the syrup. The chestnut is then dipped in 1-1.5 times weight of water, and heated slowly to 90-98 deg.C in about 30-80min, and left at the temperature for a proper time interval to attain the moderate softeness of the chestnut. The boiled chestnut is again dipped in a sugar syrup having a sugar content of e.g. 55-65 deg., and heated slowly to 90-98 deg.C in >=20min., pref. in 30-80min. and cooled slowly to obtain the objective sweet- boiled chestnut. |
