Tangshan fresh chestnut manufacturers analyze the reasons for the sticky skin of sugar fried chestnut

When eating sugar fried chestnuts, you often encounter that after the chestnuts are peeled, the inner peel and the chestnuts stick together, which is difficult to peel. This phenomenon is called "skin pasting".

Paste skin is called differently in different places, and the words used are also different. It is roughly expressed in the words of protection, Jiong, paste, paste and so on. Protecting means protecting, and protecting the skin also makes sense, but the actual situation should be "protecting benevolence". Jiong refers to half boiling and half steaming, which is not in line with the situation of chestnut. There are many meanings of paste words, including smearing and bonding, as well as turning yellow, black and scorched by fire. It gives people the feeling that the chestnut shell is fried and pasted. According to comprehensive analysis, this situation is called "sticky skin", which is more appropriate and easy to understand.

So why is there sticky skin?

1. It is related to the origin of chestnuts

In general, North chestnut is easier to peel than South chestnut, while South chestnut, especially vegetable chestnut, is more prone to sticky skin. In the north, especially Jingdong chestnut, one of its characteristics is easy to peel.

2. Related to chestnut varieties

Even in the same area in the north, not all chestnuts are non sticky, and there are few naturally sticky varieties.

3. It is related to the maturity of chestnuts

Some green chestnuts are picked when they are immature, and the flesh is tender, so when frying chestnuts, the chestnuts are smaller, softer, drier, and the water is not sweet. However, naturally ground or mature chestnuts have less sticky skin.

4、 Chestnut specification

For the same variety of chestnuts in the same place, sticky skin in standard grains and special choices is less common, and sticky skin is more likely to appear in medium and small grains.

5. It is related to the moisture content of chestnuts

Under normal circumstances, when the water content of chestnuts is high, it is easy to appear sticky skin; When the water content is low, the condition of sticky skin will be significantly reduced. For example, newly planted chestnuts are less sticky than saccharified chestnuts because they dry for a period of time or lose water after saccharification.

6. It is related to the method of sugar frying

In the process of sugar frying, the roller pot is easier to stick to the skin than the vertical pot. Low concentration of sugars is easy to make chestnuts stick to the skin. If the water evaporation after sugar frying is insufficient, it is easy to stick to the skin. It is also easy to stick to the skin.

7. It is related to the temperature at the time of stripping

In some areas, chestnuts peel off when hot, and the inner epidermis is easy to separate, but it is easy to stick together when cold.

In the actual frying process, speculators should analyze the causes of sticky skin and make improvements or compensations according to different situations, so as to reduce the occurrence of sticky skin and ensure normal sales in the store.

The above is the reason for the sticky skin of sugar fried chestnut analyzed by Tangshan fresh chestnut manufacturers. Hebei Yanshanhong Food Co., Ltd., founded in September 2000, is a comprehensive production enterprise specializing in the R & D, processing, production and sales of chestnut, peanut and other agricultural and sideline products. The company covers an area of 20000 square meters and a construction area of 6000 square meters, including food processing workshops, low-temperature warehouses, quick-frozen warehouses and high-temperature warehouses. If you have any need, please contact us!