Processing method of dried persimmons

Abstract

The invention discloses a processing method of dried persimmons. The method comprises the following steps: artificially picking fruits after Chinese lunar calendar first frost; fumigating persimmons with hot steam for 48-72 hours; directly transferring the persimmons into a closed container by a tray, evenly spraying baijiu which has the alcoholic strength of 56-70 degrees and is brewed by pure grains onto the persimmons, and baking in a baking furnace at the temperature of 210-225 DEG C for no more than 1 hour; filling the closed container with edible carbon dioxide gas for 68-72 hours to enable the persimmons to completely synthesize nature sugar; peeling, and quick-freezing for shaping; after that, carrying out baking dehydration on the persimmons for 13 hours by hot air with the constant temperature of 45-50 DEG C to enable the water content to be not lower than 22% and not higher than 24%; and grading and classifying the dried persimmons in a sterile workshop, weighing every persimmon, and carrying out vacuum packaging by transparent films to obtain commercially available goods. According to the method, the naturally ripe fruits are adopted and are high in sugar content; the original flavor of the fresh persimmons is maintained; the dried persimmons are bright, tender and beautiful in color as well as fine and smooth in mouth feel, and taste like jam to improve the appetite since natural fruit juice flows in the mouth during biting and chewing.

Description

technical field [0001] The invention belongs to the technical field of fruit processing and production, and in particular relates to a processing method of persimmon fruit. Background technique [0002] Persimmon tastes sweet and is rich in nutrition. Persimmon contains sugar, starch, fat, protein, vitamins, iron, calcium, phosphorus and other nutrients. But persimmons are not easy to keep fresh. Generally, persimmons are processed into persimmons. Persimmon is a traditional food in my country with a long history of processing. Persimmon contains more than 65% sugar (mannitol sugar, glucose, fructose), 1.5% protein, and 0.1% fat. It contains a variety of vitamins, among which vitamin C and sugar are higher than ordinary fruits. The effect. [0003] However, the traditional processing of persimmons has been using natural drying method, manual production, relying on natural drying, labor-intensive and time-consuming, product quality is difficult to guarantee, high-quality p...

AI Technical Summary

Problems solved by technology

[0005] The deficiency of above-mentioned processing production method is, 1, in order to facilitate peeling processing, at present the picking season is mostly processed when the persimmons are not fully ripe before the frost, and now the persimmons are hard and easy to peel; It is fully matured naturally before it is frozen. At this time, the sugar content is the highest, up to 66.8%, and the astringency has been basically removed naturally; so the current processing method takes care of one and loses the other, resulting in insufficient sugar content, long time for deastringency, and poor taste; 2. Repeatedly It takes more than five minutes to make cakes by hand, which cannot be industrialized and mass-produced, and is extremely unhygienic; 3. The processed persimmons are still traditional fruit cream-covered persimmons, and the color and appearance are not satisfactory