Method for processing persimmons

Abstract

The present invention relates to a method for processing persimmons. after removing skin and stalk of a persimmon, the persimmon is dried in a cold-wind moisture-removed drying chamber. The drying process is characterized by the following steps: forming the skin by drying for 12-24 hours in humidity of 55-65% at a temperature of 23 to 28 DEG C; dyring and softening the persimmon for 24 hours in humidity of 50-60% at a temperature of 30 to 35 DEG C after skin-forming process; performing an adstringent step to the persimmon for 24 hours in humidity of 60-70% at a temperature of 1 to 5 DEG C after the drying and softening process; and drying the persimmon with the sweetness of 60-63% for 90 to 100 hours in humidity of 55-65% at a temperature of 23 to 28 DEG C after the adstringent process. According to the invention, the stalk is removed firstly and then dried, the moisture of the persimmon can be vaporized rapidly so as to dry the persimmon evenly to greatly shorten a drying period, simultaneously, the stalk has been removed, such that the persimmon can be eated.

Description

technical field [0001] The present invention relates to a method for processing persimmons. In the process of ripening persimmons, the sugar content and color of the persimmons can be improved, and the drying time can be shortened. Remove the handle, and remove the handle in advance, about the processing method of persimmons. Background technique [0002] Persimmons contain 15 to 16% of carbohydrates as their main components. They are rich in vitamins A and B. In 100 g of persimmons, vitamin C is 30 to 50 mg. In addition, it also contains pectin and carotinoid. ), and foods with astringent tannin called tannin. Persimmons can be divided into sweet and astringent persimmons according to their taste. [0003] Sweet persimmons are insoluble substances after the tannin cells are deformed, so they do not have astringent taste, so they can be ingested in a hard state, while astringent persimmons are usually harvested with hard flesh. Take a variety of methods for post-processin...

AI Technical Summary

Problems solved by technology

[0007] However, in such a conventional method of producing semi-dried persimmons, since the drying process uses low-temperature wind for drying, there are problems such as hardening of the skin and deterioration of the color.

[0008] In addition, in the above-mentioned method of producing half-dried persimmons, since the drying is carried out without removing the handles of the persimmons, the drying time is prolonged, and there is also a problem of removing the persimmons when ingesting the half-dried persimmons. trouble

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