Preparation method of retort roast chestnuts using far infrared ray thawing
US7785643B2 · kind B2 · utility
Assignee
Inventor
Key dates
| Filing date | Jul 26, 2005 |
| Grant date | Aug 31, 2010 |
| Priority date | — |
| Expiry date | Oct 5, 2026 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L25/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention related to a preparing method of retort roast chestnuts using far infrared ray thawing, more particularly a preparing method characterized in that it comprises a step of ageing a harvested chestnuts by storing in the state of refrigeration to increase sugar content; roasting said aged chestnuts at 170˜200° C. during 5˜10 minutes to increase its taste and flavor; peeling and then washing followed by rapid freezing it; thawing frozen chestnuts by far infrared ray at 170˜230° C. during 30˜60 minutes to inhibit generation of microorganism and remove generation of an extraordinary taste or smell and deformity during a processing procedure; and pasteurizing with multi-steps after packing thawed chestnuts with a nitrogen substitution to minimize degradation of texture.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.