Chestnut is known in folk as the “king of dried fruitâ€. Its nutritional value is very high. In addition to rich in protein, carbohydrate, fat, it also contains dietary fiber, vitamin C, carotene, and phosphorus, calcium, iron, Selenium, zinc and other mineral elements. In the draft of this sketch, "The chestnut wedge of the heart of a chestnut room is called the chestnut wedge, and it is especially effective in promoting blood circulation." In "Lu Shichunqiu", there is "the beauty of fruit, the orange of Jiangpu, the chestnut of Lushan". The following describes the processing technology of Chestnut health food - puffed chestnut crisp. 1. Process chestnut → shelling → selection of materials → blanching go underwear → cleaning → slice → hot air drying → expansion molding → seasoning coating → cooling → packaging → finished product 2. Operation points (1) Shelling, material selection Chestnut shelling, selected no insect eyes, no moldy fruit. (2) Blanching Undergarments Add 10 ppm of sodium sulfite and sodium erythorbate in hot water at 90°C to 100°C, add phosphoric acid to pH 3, and mechanically agitate to remove chestnut underwear. (3) Slicing and drying The Cambodian kernel is cut into small pieces of about 1.5 mm in thickness, and dried in a hot air at about 50C for 6 hours to 8 hours, so that the water content of the chestnut kernel is reduced to 10% or less. (4) The crushed dried chestnut pieces are crushed into about 60 mesh chestnut flour. (5) Expanding and forming The chestnut flour is set into a bulking machine and expanded to form bars, squares, spheres, circles, cakes and other initial products. (6) seasoning coating clothing should be added after the seasoning to adjust the sweet, salty, umami and other flavors, and a little baking. Then apply a suitable amount of cocoa powder, cocoa butter, white sand mash melt. (7) After cooling, the packaged product is cooled to room temperature and then filled with nitrogen.