Process flow: raw material selection → hulling → underwear removal → color protection, trimming → rinsing → vacuum pre-cooking → sugar making → canning → sealing → sterilization → finished product.

(1) material selection

Choose fresh, full, normal flavor, no pests and diseases, no mildew, no germination.

(2) Take off the shell and underwear

Stripped by hot stripping, and then peeled off the shell and underwear by hand. Avoid using mechanical peeling to avoid damaging the pulp.

(3) color protection and finishing

Color protection and finishing at the same time. Immediately after the chestnut is peeled, it is transferred into the color protection solution to avoid browning when the pulp comes into contact with air. The color protection solution can be a mixed solution of 0. 1% sodium chloride and 0. 1% citric acid. Then use a stainless steel knife to trim off the defects and residual underwear on the pulp. Rinse thoroughly with clean water after pruning.

(4) vacuum precooking

Rinsed chestnut kernels are pre-cooked for 30-40 minutes under the pressure of 90.6-96 kPa to protect the color and integrity of chestnuts.

(5) sugar making and canning

Choose chestnut kernels with the same color and uniform particles for canning. The filling quantity is 55% of the contents; Inject the prepared sugar solution into the tank according to the regulations, and the sugar solution is 3 ~ 8 mm away from the bottle mouth.

(6) sealing

Vacuum sealing machine is used for pumping, and the vacuum degree is 46.66 ~ 66.66 kPa. Check whether the seal is intact after sealing, and rework the unqualified ones.

(7) disinfection

Sterilize in time after sealing, the sterilization condition is 100℃, and the sterilization time is15 ~ 25min. After sterilization, it is cooled in sections to obtain the finished product.