(1) Process selection of raw materials → classification → shelling, polishing, color protection → trimming → precooking, rinsing → sorting → canning → sealing → sterilization, cooling → finished products. (2) Operation points 1 Raw material selection should use normal flavor, no pests and diseases, no mildew, and full fresh chestnut fruit without germination as raw material. It is required that the fruit weight should not be lower than 7g, and the chestnut fruit that is too small should be removed. 2 grading is divided into large, medium and small grades according to size. 3 shelling, polishing, color protection generally use 95 ~ 100 °C boiled chestnut 5 ~ 8min, let cool, and then manually peeling. Remove the chestnut and yellow coat after shelling. Put the polished chestnut into 0.2% salt and 0.3% citric acid solution to protect the color. 4 Trimming Use a small stone to remove the residue and trim the shape. Rinse with clean water for 15-20min. 5 Pre-cooked and rinsed pre-cooked liquids need to add 0.2% of alum and 0.15% of ethylenediaminetetraethylene disodium. The amount of pre-cooked liquid used is 2 times the weight of chestnuts. Precooked 3 times: For the first time, place the chestnuts in a pre-cooking solution at 50-60°C and cook for 10 min; for the second time, heat to 75-85°C and cook for 15 min; heat the third time to 95-97°C. Cook 25 ~ 30min, basically cooked thoroughly. Rinsing attention to control the temperature and cooling rate, not too fast. First in the hot water at 60 °C rinse l0min, then rinse in 40 ~ 50 °C hot water l0min. 6 sorting is based on the color grade of the fruit. If the size is not uniform, then grading by size. At the same time, remove unqualified chestnut fruit such as crushing, discoloration, and spots. 7 Cans The glass jars should be cleaned and sterilized. The lids and aprons are also boiled in boiling water for 5 minutes. Each pot filled with 205g pulp requires no more than 70 cans per pot. Add 165g of sugar to each pot. The sugar concentration was 53%, and 0.02% sodium edetate was added to improve the color of the chestnuts. Before use, it needs to be preheated. When the juice is brewed, the temperature is between 70 and 80°C. 8 The exhaust gas is exhausted using a heated exhaust method. Put the can into the exhaust box to heat the exhaust for 10 to 12 minutes so that the central temperature in the tank is not lower than 85°C. 9 Seal cans, sterilize, cool cans, and tighten can lids. The cans are inverted and sterilized using the contents of the contents of the cans. Generally inverted 20 ~ 30min. Stepwise cooling to prevent sudden temperature drop and broken glass jars. Generally, it can be cooled twice with warm water at 60°C and 40°C. (3) Quality requirements The finished flesh of chestnut canned fruit is pale yellow or yellow, and the color of the flesh of the same can is the same, allowing slight browning at the fruit seam. With this product should have a flavor, moderate sweetness and no smell. The sugar water is transparent, allowing the presence of debris that causes less turbid precipitation. The size of fruit in the same jar is even and the broken fruit must not exceed 10%. The chestnut fruit weight is not less than 50% of the net weight, and the concentration of sugar water should not be less than 50% when the cans are opened. 18Mm Utility Knife,Auto-Lock Utility Knife Cutter,Professional 18Mm Utility Knife,Stainless Steel Utility Knife Shangqiu City Huashang Zhiyuan Tools Co., Ltd. , https://www.hszytools.com