Some raw chestnuts look shiny on the surface have a deep color like chocolate. Do buy such chestnuts as they are aged. The new chestnut is the one with a lighter color (like coffee with an extra partner) a thin layer of powder on the surface that doesn't look too shiny.

Because chestnuts are usually picked in August September, as early as the end of August as late as early October, many chestnuts are picked within 20 days to a month. In addition, refrigerated chestnut knives are easy to store have high requirements for temperature environmental humidity. Chestnut has general adaptability to climate Soil type. The suitable annual average temperature is 10.5~21.7 ℃. If the temperature is too high the hibernation period is enough, it will cause incomplete growth development. If the temperature is too low, chestnuts are very susceptible to cold damage. Chestnuts love the damp cold soil layer are concerned about the harm of rain waterlogging. If there is too much rainfall, the soil layer will accumulate water for a long time, which is very likely to endanger the growth development of roots, especially mycorrhizal fungi. Therefore, chestnut orchards cannot be developed designed in low-lying areas that are prone to waterlogging.

How to preserve sweet chestnuts for processing

1. Spreading airing method

Open the fresh raw chestnuts in a cool well ventilated place. As long as they are piled up well ventilated, they will spoil after two months of storage.

2. Sand storage method

Fill the bottom of the container for storing raw chestnuts with yellow sand, place chestnuts on top. This is the case with layers of yellow sand chestnuts, with more yellow sand on top. If you don't want the chestnuts to dry out, you can spray some water every once in a while, but don't spray too much, otherwise they will rot.

The difficulty of this method lies in mastering the amount of water sprayed. If mastered properly, preserved chestnuts will be like fresh chestnuts. If mastered well, they will rot.

3. Wind drying method

The preservation of chestnuts using wind drying method is long-lasting difficult. First, soak fresh chestnuts in cold water for 7-10 days, remove them, put them in a basket, hang them in a cool ventilated place, let them air dry naturally.

Wash the chestnuts with clean water, then wet them place them in a pressure cooker. Remember to add any more water, that's all. Then turn on the heat turn it down (turn down the entire heat) to evenly heat the bottom of the pot. Heat the pressure cooker heat it up for about three minutes. Bring the pot up shake it frequently, as it is already very hot at this time, about ten minutes later, You will hear the sound of chestnut cracking in the pot. Heat it up shake it for about fifteen minutes, then turn off the heat simmer for another five minutes. Open the pot let it cool down for a while.