PROCESS FOR PRODUCING CHESTNUT PUREE AND OTHER CHESTNUT PRODUCTS STORED AT ROOM TEMPERATURE

Abstract

The subject of the invention is a process for producing chestnut puree and other, optionally flavoured, chestnut products in portions that can be stored at room temperature. The invention relates to a process wherein peeled, cooked chestnuts as the raw material are chopped, the cooking water is dried, the chestnuts are passed, optionally sugar and flavourings are added, they are homogenized, they are filled into a row of trays made from vacuum skin packaging film. The row of trays is covered by a protective film, the lower and upper foil parts are welded together to form a row of unit packages, which is sealed by vacuum and is cut into individual packages. They are heat treated in an autoclave by hot water circulation and by direct steam introduction. The temperature is raised to 115-118 °C until the core temperature of the product reaches 103-108 °C, at the same time as the temperature is raised, the pressure is also gradually raised to 1.8-1.9 bar. The temperature is maintained for 25-30 minutes, then the hot water is removed, and the heat-treated products are cooled 30-32 °C, while the pressure is also gradually reduced.

Inventors

Schweickhardt György

Assignees

PRIMA MARONI KFT

Dates

Publication Date: 20260228
Application Date: 20240814
Priority Date: 20240814