What kind of raw chestnuts are fresher, and what kind of raw chestnuts are fresher

Raw chestnuts with light color and more fluff are fresher.

Looking at the appearance of chestnuts, in general, semi-round chestnuts are easier to peel than chestnuts that are flat on both sides, and they are also more delicious. Look at the size of the chestnut, the size of the chestnut is different, generally too big or too small is not good, so we have to choose a chestnut of moderate size.

How to pick chestnuts:

1. Look at the fluff.

There are some short hairs on the surface of chestnuts, so it is necessary to choose chestnuts with more fluff and lower gloss, so that they are relatively fresh. The kind of chestnuts that are more shiny are left for a long time and will be smooth when they rub against each other.

2. Look at the color.

Generally, ripe chestnuts are brown, or slightly red, the shell is shiny and shiny, and the color is white when selected, which is not fully ripe, if the skin of the chestnut is dull and lusterless, it is likely to have been eaten by insects.

3. Pinch it.

The fruit of fresh chestnut is more watery and full, the flesh is firm, and the chestnut shell is harder when pinched by hand, so it must be a fresher chestnut. If we pinch it very easily, the chestnut meat inside may be eaten by worms.

4. Shake it.

When choosing raw chestnuts, you can put them in your ears and shake them, because the fresh raw chestnuts are relatively full and close to the chestnut shell, and there will be no sound when shaking hard.

Chestnuts are easy to spoil and difficult to preserve, and chestnuts are the two most troublesome problems in terms of peeling and storage. How to preserve chestnuts to make them fresher?

1. Low temperature storage.

If you want to keep fresh raw chestnuts in the refrigerator compartment, you must not let it have water on the surface, and you must put it in a sealed bag, so that it can be kept for two or three months without spoiling, and if you store it directly in the freezer of the refrigerator, you can keep the lychee for a year without spoiling.

2. Save with wood chips.

Fresh chestnuts are also particularly well preserved with sawdust, after purchasing pellets, you can mix it with dried sawdust, put it into a breathable container, and then put it in a cool and ventilated environment, and then cover the top layer with a large number of sawdust, which can keep the chestnuts for two months, and the taste is fresh without spoiling.

3. Tank storage. Put the dried chestnuts in the clay pot (jar) and seal it tightly, open the can for 15 to 20 days to ventilate for half a day, and then close it, and can be stored until the Spring Festival of the following year.

4. Barrel storage. Use a wooden barrel or wooden box, spread wet sand at the bottom (non-sticky to the degree), mix chestnut and sand 1 to 2, 6 cm of wet sand from the container mouth cover, put it in a ventilated, shaded and dry place, and can be stored until before and after Qingming in the following year.

5. Bag storage. Use 40% 50% wet sawdust as filling, store in plastic bags with open mouths, and keep them at room temperature for 3 months. It can also be filled with wet sawdust with a moisture content of 60%, sealed and stored in a plastic bag, at a temperature of 8 to 10, and maintained until January of the following year.

6. Air dry the cloth bag.

Spread out the fresh chestnuts in a container, dry them in a cool and ventilated place for 2 to 3 days, and then put them into a cloth bag, which has good air permeability, and must not use plastic.

7. Sand burial.

This method is more suitable for storing chestnuts in large quantities. The practice is to dry the harvested chestnuts for 1 2 days, bury them deep in the sand, step on them tightly, and be impermeable. This method lasts for 2 to 3 months and tastes as if it were fresh.

8. Refrigerator storage.

Take half a basin of cold boiled water, add 1 teaspoon of salt, and then soak the chestnuts in it for 3 5 minutes for simple sterilization. After soaking, rinse it with unsalted cool boiled water, spread it out in a container and dry it for 1 2 days, and when it is shaken, the chestnuts make a dry sound, you can put it in a plastic bag, tie the bag tightly and put it in the refrigerator for storage. This method emphasizes the use of plastic bags instead of cloth bags, because the refrigerator will absorb all the moisture in the chestnut, making it shriveled, hard, and tasteless.

This method can store chestnuts for more than 1 month, and the chestnuts that have been processed in this way have sweet and crispy flesh, and they have a unique flavor when eaten raw.

If you want to eat delicious chestnuts, you must also be able to pick when you choose. To pick fresh chestnuts, we should pay attention to the five characteristics of color, shape, hair, surface and head.

1. Look at the color. Some raw chestnuts look bright on the surface, and the color is as deep as chocolate, so you must not buy such chestnuts, which have been placed for a long time. It is a fresh chestnut that is lighter in color and has a thin layer of powder on the surface that is not shiny.

2. Look at the fluff. Everyone knows that there are a lot of fluff on the tail of chestnuts, and the surface is shiny, and the hairs on aged chestnuts are generally relatively small, only a little at the tip of the tail. And the tail of the new chestnut generally has more fluff.

3. Look at the surface. Look for insect eyes on the surface.

4. Look at the head. There is a kind of Japanese chestnut, which is very large and very pleasing, but this chestnut has a lot of moisture, less sweetness, high yield, and the taste is not as sweet as the domestic variety. The second type is the common medium-sized common variety, which has some differences in taste depending on the place of origin.

The third type is not very common, it is very small, but this is generally mountain chestnut, a real green food, with a sweet taste.

5. Look at the shape. Common chestnuts are roughly divided into two shapes, the first type is round on one side and flat on the other; The second type is flat on both sides. When choosing, choose the first one if you want to be sweet, and choose the second one if you want to be sweet.

Sand storage method: a temporary preservation method commonly used in chestnut producing areas, which is simple and easy to implement. After the chestnut picking is temporarily concentrated, it is immediately mixed with wet sand (the ratio of chestnut and sand is 1 2), and then stored in the mat shed and buried, commonly known as "false burial" (sand storage).

Attention should be paid to sand storage: the humidity of the sand for stirring should generally be held in the hand to form a ball and loosen the hand.

Refrigeration method: is an important storage method for China's export chestnut, the general refrigeration conditions are required to keep the storage temperature 0 5, as little fluctuation as possible, the relative humidity should be more than 80%, and the carbon dioxide concentration in the warehouse is generally not higher than 3%.

How to preserve raw chestnuts

1. Refrigerator preservation: After cleaning the case of fresh chestnuts to control the moisture, seal them in a fresh-keeping bag or fresh-keeping box and store them in the refrigerator refrigeration layer or refrigerator freezer layer, so that the raw chestnuts can be stored for a long time.

2. Natural preservation: After the chestnut is dried out of the case, put it into a sealed bag with good air permeability, and place it in a cool, dry and ventilated place for natural preservation, which can also achieve the purpose of long-term preservation of chestnuts.

3. Container preservation: After washing and drying, the raw chestnut can be mixed with yellow sand and put into a bottle-filled container for long-term storage.

Direct freezing is preferred

Generally, fresh chestnuts will have a hard shell, and if they are directly frozen, they will also freeze the chestnuts, and they can be kept fresh, and then thawed if they need to be eaten.

However, if the chestnuts are cooked, it will not help to add more moisture to the chestnuts, and foods with more moisture will be easy to spoil even in the low temperature environment of the freezer, so it is better to freeze fresh chestnuts directly.

1. Natural preservation: Put the chestnuts in cold water and soak them for 7-10 days, then take them out, put them in a bamboo basket and hang them in a ventilated place. 2. Put it in a ventilated place

Place the chestnuts in a ventilated place and spread them out evenly. 3. Put it in a cloth bag: spread out the chestnuts, put them in a cool and ventilated place for 2-3 days, and then put them in a cloth bag.

4. Refrigerated preservation: Put the raw chestnuts in the sun for a day, then peel off the shell and put them in a fresh-keeping bag, and then put them in the refrigerator to refrigerate.

Ways to keep raw chestnuts for a long time:

1. Store in a cool and ventilated manner.

Spread out the fresh raw chestnuts in a cool and ventilated place, do not pile up, can be stored for two months, do not stuffy in the bag, otherwise the raw chestnuts are easy to spoil.

2. Air-dried preservation.

Soak raw chestnuts in cold water for 7-10 days, put them in a basket after taking them out, hang them in a cool and ventilated place, reduce the moisture and dry them, they can be stored for 1-2 months, and the taste is sweeter.

3. Seal and refrigerate.

Put the raw chestnuts without raw water on the surface into a plastic bag, tie the bag tightly, and put it in a cool and ventilated place, which can be stored for half a month.

4. Mixed storage of sawdust.

Mix raw chestnuts with sawdust, cover the top layer with some sawdust, and store them in a cool and ventilated place, which can also be stored for about a month.

A quick way to peel raw chestnuts:

1. Clean the chestnut twice, and then use scissors to cut it at the cross, cut the mouth as big as possible, or use a knife to cut the cross, pay attention to safety, don't scratch it, cut it all and put it in the bowl for later use.

2. Put all the processed chestnuts into the pot, add the water that has not been over the chestnuts, put in a spoonful of salt, add the lid of the pot to start boiling, and turn off the heat after the pot is boiled.

3. Turn off the fire and simmer for 1 minute, at this time, you can see that the knife edge of the chestnut is slightly cracked, dry it slightly, and you can take out the chestnut from the water and peel off the shell while it is not hot, and it is easy to peel off the shell along the incision.