How chestnut food freeze dryer can effectively preserve the freshness of chestnuts

In winter, rock sugar gourds, roasted sweet potatoes and roasted chestnuts are indispensable and delicious pairings, often popping up randomly on the streets. Picks are made in the fall, when the chestnut fruit is fully grown and the shell cracks open, revealing the nuts inside. Chestnuts can be eaten fresh with a hint of sweetness after harvesting, or they can be cooked or processed into a variety of delicious snacks. But its freshness declines rapidly after being picked. In order to extend the shelf life of chestnuts while maintaining their original flavor and nutrition, the freeze-drying technology of chestnut food freeze dryers has become an ideal solution.

The traditional solution of storing chestnuts is generally to remove the chestnut shell and freeze it, if you want to make chestnut snacks, you will take out the frozen chestnuts and thaw them before steaming and preparation. The basic principle of using chestnut food freeze dryer to store chestnuts is to quickly freeze chestnuts at low temperatures to make the water freeze, and then directly sublimate the ice into gas in a vacuum environment to remove the water. In this process, chestnuts can maintain their original shape while reducing their size and weight, and greatly extend their preservation time after being sealed and preserved.

There are several steps to make freeze-dried chestnuts using a chestnut food freeze dryer:
1. Material selection: After picking fresh chestnuts, they are cleaned, shelled, and repeatedly cleaned.
2. Freezing: Put the cleaned fresh chestnuts into the ultra-low temperature freezer to freeze the moisture inside the chestnuts, lock the cell structure of the chestnuts, and prevent them from being destroyed.
3. Vacuum drying: The frozen chestnuts are put into the chestnut food freeze-dryer, and the chestnut food freeze-dryer will extract the air in the drying bin through the vacuum pump group, so that the frozen chestnuts are in a vacuum environment and heated at low temperatures, which provides favorable conditions for the sublimation of water from solid to gaseous, and skips the liquid stage when evaporating. In this way, the chestnut retains the maximum amount of nutrients, and the color, shape, and taste will not change.
4. Sealed packaging: After the freeze-dried chestnuts are sealed and packaged, they can be stored for a long time without freezing. It can be used as a snack directly, or it can be unpacked and rehydrated for cooking to make delicious food about chestnuts.