Preserved persimmon production method

A production method, technology of persimmons, applied in food preparation, confectionery, confectionery industry, etc.

Inactive Publication Date: 2010-01-06
王国义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the field of deep processing of persimmon products in China is still blank

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0024] (1) Selection of persimmon fruit: choose persimmons that are large, thick in flesh, rich in sugar, compact in structure, eight or nine mature, with no seeds or few seeds, good color and less fiber;

[0025] (2) Deastringency with lime water: use 3-5kg of lime for every 100kg persimmon, dissolve the lime with a small amount of water, then dilute with water, the amount of water should submerge the persimmon, and then heat to 30°C-40°C to remove astringency;

[0026] Warm water can also be used to remove the astringency, that is, put the astringent persimmons into a tank, pour in warm water at 35°C-40°C, submerge the persimmon fruit, seal the mouth of the tank, and keep it warm for 10-24 hours to remove the astringency.

[0027] (3) Peeling: Peel the skin with a stainless steel knife, remove the spots, and then cut it immediately;

[0028] (4) Slicing: Cut the persimmons in half longitudinally, then cut them into 0.5 cm thick slices, put them into the hardening color prote...

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PUM

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Abstract

The present invention is candied persimmon producing process. The present invention has simple technological process, and the candied persimmon product has rich nutrients, good and sweet taste and rich fruit flavor. The candied persimmon producing process includes the steps of: deastringency of persimmon, peeling, slicing, hardening and color protection, sensing, soaking in sugar, stoving, shaping and packing.

Description

1. Technical field: [0001] The invention relates to a method for preparing preserved fruit, in particular to a method for preparing preserved persimmon processed from astringent persimmons. 2. Background technology: [0002] Persimmon is a kind of fruit that people like, rich in nutrition, sweet and palatable, but it is not resistant to storage, the storage period is very short, and it is not suitable for long-distance transportation. At present, the field of deep processing of persimmon products is still blank in China. 3. Contents of the invention: [0003] In order to solve the disadvantages in the above-mentioned background technology, the present invention provides a method for making preserved persimmons. The process is simple, and the finished product is rich in nutrition, sweet and palatable, and has a strong fruity taste. It finds a new way for the deep processing of persimmons. [0004] To achieve the above object, the technical solution adopted in the present i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/00A23L1/212A23L19/00
Inventor 徐怀德师学文周自云
Owner 王国义
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