Persimmon full-fruit nutritious protoplasm sauce and preparation method thereof
A sauce and persimmon paste technology, applied in the field of food preparation, can solve the problems of loss of nutrients, long time of heating and concentration, and reduction of health effects of persimmons, so as to improve the taste, diversify the eating methods, and ensure the yield and utilization rate of persimmons. Effect
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Embodiment 1
[0031] A preparation method of persimmon whole fruit nutritional puree sauce, the steps are as follows:
[0032] ⑴Selection: the ripeness of persimmon is 9 minutes;
[0033] ⑵Cleaning: Wash the persimmons described in ⑴ with water to remove surface impurities and dust;
[0034] (3) De-astringent: Pass the persimmons mentioned in (2) evenly through a cleaning tank filled with 65wt% ethanol, 5wt% acetic acid, and 0.8wt% sodium glutamate aqueous solution through a conveyor belt, and place them flat in a plastic basket with pores, layer by layer , And quickly wrap the stacked persimmons with a large plastic tent to form a closed environment for 4 days;
[0035] ⑷ Fumigation: Boiling water steam fumigates the persimmons mentioned in (3) for 20-30s, and quickly evaporates the residual ethanol on the surface of the persimmons;
[0036] ⑸Extrusion and separation: The persimmons described in ⑷ are squeezed and broken to separate the stalk, peel and pulp to obtain a puree after extrusion;
[0037...
Embodiment 2
[0045] A preparation method of persimmon whole fruit nutritional puree sauce, the steps are as follows:
[0046] ⑴Selection: The ripeness of persimmon is 8 minutes;
[0047] ⑵Cleaning: Wash the persimmons described in ⑴ with water to remove surface impurities and dust;
[0048] (3) De-astringent: For example, pass the persimmon described in (2) through a conveyor belt evenly through a washing tank filled with 65wt% ethanol, 5wt% acetic acid, and 0.8wt% sodium glutamate aqueous solution, and flatten it in a plastic basket with holes. Lay them in layers, and quickly wrap the stacked persimmons with a large plastic tent to form a closed environment and de-astringent for 4 days;
[0049] ⑷ Fumigation: Boiling water steam fumigates the persimmons mentioned in (3) for 20-30s, and quickly evaporates the residual ethanol on the surface of the persimmons;
[0050] ⑸Extrusion and separation: The persimmons described in ⑷ are squeezed and broken to separate the stalk, peel and pulp to obtain a pu...
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