How is it that fresh chestnut appears sticky skin?

Why is it sticky? Yanshan red food answers for you. In fact, it is related to the specification of fresh chestnuts: fresh chestnuts of the same kind in the same place have less sticky skin on the standard grain, and the probability of sticky skin on small and medium grains is higher. It is related to the water content of fresh chestnut: under normal conditions, when the water content of fresh chestnut is large, it is easy to appear sticky skin; When the water content is less, the sticking skin condition is significantly reduced. For example, compared with the fresh chestnut after saccharification, the newly planted chestnut has less sticky skin due to the air drying after being placed for a period of time or the loss of moisture after saccharification. It is related to the frying method: in the process of frying, the roller pot is easier to stick to the skin than the vertical pot, the sugar thin with low concentration is easy to make the fresh chestnut stick to the skin, the frying heat is less than the water evaporation is not enough, it is easy to stick to the skin, and it is also easy to stick to the skin without a little air after frying. It is related to the temperature at the time of peeling: fresh chestnuts in some areas are easily separated when they are just fried and peeled when it is hot, but they are easy to stick together when they are eaten again when it is cold. In the process of frying in practice, fryers should analyze the reasons for sticking skin, improve or compensate according to different conditions, reduce the occurrence of sticking skin, and ensure normal sales in stores.

So why does fresh chestnut kernel show sticky skin? It is related to the origin of fresh chestnuts: on the whole, fresh chestnuts in the north are easier to peel than those in the south, and fresh chestnuts in the south, especially vegetable chestnuts, are easy to show sticky skin. In the north, especially in jd.com, the wholesale of chestnuts is easy to peel. When peeled, the inner soft skin will stick to the shell to get lubricated fresh chestnuts. It is related to the types of fresh chestnuts: even in the same region in the north, not all fresh chestnuts will stick to the skin, and a few species are naturally easy to stick to the skin. It is related to the maturity of fresh chestnuts: some green chestnuts are picked when they are immature, and the pulp is tender. When they are fried, the chestnuts are smaller, softer and shriveled, and the water is not sweet. The endothelium and the chestnuts will stick together, showing a sticky skin phenomenon. However, the phenomenon of sticking skin is less for fresh chestnuts that fall naturally or are ripe.