Green health production process -- low temperature sweetening preservation
Storage of raw materials after low temperature saccharification, with low to stimulate the chestnut, the content of starch in the low temperature rapid saccharification, enhance the flavor, and through the air conditioning to maintain the quality of the raw material without any change in the processing period.
The traditional method of frying
Sugar fried chestnut is the traditional business method is a classic, the maximum extent preserved chestnut nutrition and flavor. Our products also inherited the advantages. Glycosylated good feedstock is fed to wok, after high temperature frying, aroma is drying out, at the same time, color becomes yellow color, aroma and taste.