Manufacturing method of dried persimmons

A production method and technology of persimmon biscuits, applied in the direction of food science, etc., can solve the problems that the quality of persimmons is greatly affected by natural conditions, the product quality is not easy to control, and the astringent taste of persimmons exists, so as to achieve the preservation of original flavor and medicinal value, high efficiency Cake yield and cake quality, and the effect of ensuring hygienic quality

Inactive Publication Date: 2017-11-24
贾巧娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional "He'er persimmons" go through 12 procedures including picking, folding hooks, peeling, hanging, pinching the heart, removing from the shelves, watering, combining cakes, and moist frosting. The process is complicated and mainly depends on natural conditions. Persimmon The quality is greatly affected by natural conditions, the product quality is not easy to control, and the quality is not high
Moreover, during the production process of persimmons, processing manufacturers have little research on the de-astringency and anti-astringency of persimmons, which leads to the astringency of persimmons and affects the taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1) Harvest and select materials

[0038] Choose to harvest persimmon fruit after frost falls, specifically when the color of the fruit is yellow and slightly reddish to harvest and fold the hook. The harvested fruits are generally large, correct in shape, flat or slightly protruding at the top, without vertical grooves. , high sugar content, moderate water content, no seed or less seed, and when fully mature, the color is bright red, the fruit center is empty, and the tip is yellow;

[0039] 2) Clean and peel

[0040] Rinse the selected persimmon fruit in the above step 1) with water twice, the surface of the fruit is golden yellow and free of dust; remove it and drain, then peel it with a paring knife;

[0041] 3) sun exposure

[0042] Arrange the peeled persimmon fruits in the above step 2) evenly in the sieve tray, expose them to the sun, turn them 5 times a day, and dry the fruits evenly, evenly, and thoroughly. , until the pulp is soft, the tissue is melted, and...

Embodiment 2

[0053] 1) Harvest and select materials

[0054]Choose to harvest persimmon fruit after frost falls, specifically when the color of the fruit is yellow and slightly reddish to harvest and fold the hook. The harvested fruits are generally large, correct in shape, flat or slightly protruding at the top, without vertical grooves. , high sugar content, moderate water content, no seed or less seed, and when fully mature, the color is bright red, the fruit center is empty, and the tip is yellow;

[0055] 2) Clean and peel

[0056] Rinse the selected persimmon fruit in the above step 1) with water twice, the surface of the fruit is golden yellow and free of dust; remove it and drain, then peel it with a paring knife;

[0057] 3) sun exposure

[0058] Arrange the peeled persimmon fruits in the above step 2) evenly in the sieve tray, expose them to the sun, turn 6 times a day, and dry the fruits evenly, evenly, and thoroughly. , until the pulp is soft, the tissue is melted, and the s...

Embodiment 3

[0069] 1) Harvest and select materials

[0070] Choose to harvest persimmon fruit after frost falls, specifically when the color of the fruit is yellow and slightly reddish to harvest and fold the hook. The harvested fruits are generally large, correct in shape, flat or slightly protruding at the top, without vertical grooves. , high sugar content, moderate water content, no seed or less seed, and when fully mature, the color is bright red, the fruit center is empty, and the tip is yellow;

[0071] 2) Clean and peel

[0072] Rinse the selected persimmon fruit in the above step 1) with water twice, the surface of the fruit is golden yellow and free of dust; remove it and drain, then peel it with a paring knife;

[0073] 3) sun exposure

[0074] Arrange the peeled persimmon fruits in the above step 2) evenly in the sieve tray, expose them to the sun, turn 8 times a day, and dry the fruits evenly, evenly, and thoroughly. , until the pulp is soft, the tissue is melted, and the ...

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PUM

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Abstract

The invention discloses a manufacturing method of dried persimmons, and the manufacturing method of the dried persimmon comprises the following seven steps: harvesting and selecting materials, cleaning peeling, sunning pressing kneading, fumigating with sulfur and deastringenting, kneading sunning shaping, stacking covering frosting, and chilling and drying in air. By processes of manual peeling and manual shaping, and the like, loss of proteins, sugar, trace elements and other vitamins and the like of the dried persimmons can be prevented, original flavor and nutrients of the dried persimmons can be effectively preserved, the appearance of the dried persimmons cannot be easily damaged by manual operation, the manual operation is uniform in force, color is good; through the processes of fumigating with the sulfur and deastringenting, and subsequent chilling and drying in the air, tannin-induced astringent taste can be effectively removed, the anti-astringent phenomenon in the later drying process can be prevented, so that good taste of the dried persimmons can be ensured. The dried persimmons have dry cores, keep the flavor of persimmon fruits, have even appearance and better color, ensure the good taste without damaging the medical value, can be used as edible food, can also be used as a medicine and can be eaten directly.

Description

Technical field [0001] The invention belongs to the field of agricultural product processing, relates to a new type of persimmon, and in particular to a method for making persimmon. Background technique [0002] As the "Chinese Persimmon Town", Fupingzhuangli's persimmons originated from the Ming and Qing Dynasties. They select local high-quality sharp persimmons with large size and orange-red color, and go through multiple processes to make them by hand and frost them. The meat is soft and translucent, and the frost is thick and mellow in taste. Widely welcomed by customers at home and abroad, it is the best cake and has been designated as a precious local specialty across the country. Persimmon is in the shape of a round cake, sweet and moist in nature, non-toxic, moderately soft and hard, and tastes sweet. It has the functions of nourishing, stopping bleeding, detoxifying alcohol, moistening the heart and lungs, relieving cough and reducing phlegm, clearing away heat and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
CPCA23L19/03
Inventor 贾巧娟崔小东
Owner 贾巧娟
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