Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method

A technology for crisp slices and persimmons, applied to a method and the field of products made, can solve the problems of inability to process persimmons, hard but not brittle, few persimmons, etc., and achieve the effects of good taste, toughness but not hardness, and obvious effects

Active Publication Date: 2012-07-18
BEIJING KAIDA HENGYE AGRI TECH DEV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] However, due to the juiciness and softness of persimmons, at present, most persimmons are usually eaten directly, and there are very few types of deep-processed persimmon products. The most representative ones are naturally dried or artificially dried to make persimmons. Although there are still some ways to add it to various foods and use it as an auxiliary material, there is no deep processing tech...

Method used

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  • Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method
  • Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method
  • Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method

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preparation example Construction

[0053] see figure 1 , the invention provides a method for preparing persimmon chips, comprising the following steps:

[0054] (a) Material selection, selecting persimmons with appropriate maturity, including persimmons with cyan skin slightly red, yellow and / or orange;

[0055] (b) Making slices, making persimmon slices from the persimmons selected in step (a);

[0056] (c) embrittlement, the persimmon slices prepared in step (b) are embrittled by using a vacuum low-temperature oil bath dehydration method.

[0057]Persimmons with different degrees of maturity can be selected, preferably those with a maturity of not less than 60% to ensure good taste and nutritional value, for example, fully mature persimmons. Persimmons with a ripeness of 60% to 70% are preferred, with cyan skin slightly reddish, orange or yellow. The persimmon itself has a certain hardness and is easy to slice. In addition, choosing persimmons with this maturity can also ensure It has high nutritional valu...

Embodiment 1

[0091] Example 1: (1) Manually select high-quality Mopan persimmons. It can be selected by visual inspection, and can also be evaluated and selected in combination with hand feeling to ensure that the hardness meets the requirements. Usually, you can choose persimmons of appropriate size (for example, 5 cm in size), neither completely green, nor completely red or orange. It is better if the maturity is 60% to 70%. Usually, you can choose slightly red persimmons, which can also be slightly blue , so as not to be difficult to process when it is too ripe (for example, when it is completely red or orange, it is easy to rot due to being too soft when sliced), and when it is too green, the taste is not good (usually too astringent or too hard, too astringent makes it difficult to remove astringency, resulting in final The finished persimmon slices have an astringent taste, too hard will cause the final finished persimmon slices to be hard, and the taste is not very crisp and crisp),...

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Abstract

The invention relates to a preparation method of persimmon crisp chip and the persimmon crisp chip prepared by adopting the preparation method. The preparation method provided by the invention comprises the following steps of: sorting, peeling, slicing, removing astringency, quick freezing, refrigerating and low-temperature vacuum oil bath dehydrating. The preparation method provided by the invention adopts a technological design of peeling, slicing and removing astringency, an operating process is simplified, processing time is shortened, astringency removing effect is improved, the quick freezing and refrigerating are carried out after astringency is removed, nutrients of fresh fruit are maintained, no additive is required to be added, especially a colour-protecting process in the priorart is eliminated, and chemical substances harmful to a human body, such as colour retention agents, is not used; besides, the low-temperature vacuum oil bath dehydrating is carried out after a series of treatments in the preparation method provided by the invention, thereby ensuring that the persimmon crisp chip is crisp and tender; the persimmon crisp chip prepared by the invention has the advantages of being green, healthy, nutritional and delicious, and deastringency millstone persimmon crisp chip produced from millstone persimmon is the best.

Description

technical field [0001] The invention relates to a method for processing persimmons and the produced product, in particular to a method for preparing persimmon crisps and persimmon crisps prepared by the method. Background technique [0002] Persimmons originate in China, and China is currently the country with the largest persimmon production in the world. There are many varieties of persimmons in China, about more than 300 kinds. Persimmon is rich in sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, iron, etc., and its vitamin and sugar content is 1-2 times higher than that of ordinary fruits. The nutritional value, especially the rich pectin content, makes it also have a good heat-clearing and intestinal-moistening effect. It is a natural health food for patients with chronic bronchitis, hypertension, and arteriosclerosis. [0003] However, due to the juiciness and softness of persimmons, at present, most persimmons are us...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 刘长安
Owner BEIJING KAIDA HENGYE AGRI TECH DEV
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