Technological process: chestnut → selection → cleaning → hulling → alkali solution to remove endothelium → precooking → sugar pickling → soup sugar → drying → packaging → finished product.

(1) Selection of raw materials

Fresh, plump, mildew-free, disease-free and dry chestnuts are selected as raw materials.

(2) Shelling and endothelium removal

It is more appropriate to cross the side of chestnuts with a stainless steel knife to cut the hard shell of chestnuts. Boil in water at 95 ~ 100℃ for 5 ~ 8 minutes, and change the water when cooking to reduce the discoloration of pulp. After boiling, peel off the hard shell, and then heat it to about 90℃ with 8% sodium hydroxide solution to remove the astringent skin. The peeling time is generally about 50 seconds, and then it is washed with running water and neutralized with 1% citric acid solution to completely remove the residual lye and prevent discoloration.

(3) precooking

Put chestnut kernels into a boiling water pot, add 0. 15% disodium EDTA, 0. 1% alum, 0.25% citric acid and 0.05% sodium metabisulfite into clean water, gradually raise the temperature to 50 ~ 60℃, and keep the temperature at10 ~1.

(4) Sugar stains

Boil 40% preserved fruit syrup, put the pre-cooked raw materials into it, soak at 70 ~ 85℃ 12 hours, and turn it every 3 hours.

(5) Soup sugar

Mix sugar and preserved fruit syrup to make 60% syrup, add 0. 15% disodium EDTA after boiling, then add the treated chestnuts, and soak at 70 ~ 80℃ for 5 ~ 7 hours.

(6) drying

Take chestnuts out of the pot, put them on a sieve to drain the syrup, and then put them on a baking tray to bake at 70 ~ 80℃ until the syrup on the surface of chestnuts doesn't stick to your hands.

(7) packaging

After cooling, a proper amount of essence is sprayed on the surface of chestnut, and then the finished product is obtained by carefully selecting and packaging.