Preparation technology of fresh persimmon crisp chips
A preparation process and technology of crispy slices, applied in the field of fresh persimmon crispy slices, can solve the problems of less research and development work, backward processing technology, and in-depth research on traditional persimmon factory processing technology, so as to reduce water content and maintain shape Effect
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Embodiment 1
[0029] A preparation process for fresh persimmon chips, the specific preparation steps comprising:
[0030] Step 1. Physical astringency removal at low temperature: Select persimmons with no defects on the surface, fresh, eight-ripe persimmons that are not completely red and soft, and achieve astringency removal by controlling the changes in the storage environment temperature. The specific operation process is to first heat them at -18°C for 24 hours , and then insulated at 0°C for 48 hours, at -18°C for 24 hours, at 0°C for 24 hours, and finally at -18°C for 6 hours to obtain astringent persimmons;
[0031] Step 2. Slicing the deastringent persimmons: Peel the deastringent persimmons, remove the core, and cut into thin slices with a thickness of 5mm, that is, slice the persimmons, put them in a plate, and set aside;
[0032] Step 3. Low-temperature pre-freezing: Put the persimmon slices loaded in the above step 2 into a -40°C environment for deep freezing. When the temperatu...
Embodiment 2
[0039] A preparation process for fresh persimmon chips, the specific preparation steps comprising:
[0040] Step 1. Physical astringency removal at low temperature: Select persimmons with no defects on the surface, fresh, eight-ripe persimmons that are not completely red and soft, and achieve astringency removal by controlling the changes in the storage environment temperature. The specific operation process is to first heat them at -18°C for 24 hours , and then insulated at 0°C for 48 hours, at -18°C for 24 hours, at 0°C for 24 hours, and finally at -18°C for 6 hours to obtain astringent persimmons;
[0041] Step 2. Slicing the deastringent persimmons: Peel the deastringent persimmons, remove the core, and cut into thin slices with a thickness of 6mm, that is, slice the persimmons, put them in a plate, and set aside;
[0042] Step 3. Low-temperature pre-freezing: Put the persimmon slices loaded in the above step 2 into a -40°C environment for deep freezing. When the temperatu...
Embodiment 3
[0049] A preparation process for fresh persimmon chips, the specific preparation steps comprising:
[0050] Step 1. Physical astringency removal at low temperature: Select persimmons with no defects on the surface, fresh, eight-ripe persimmons that are not completely red and soft, and achieve astringency removal by controlling the changes in the storage environment temperature. The specific operation process is to first heat them at -18°C for 24 hours , and then insulated at 0°C for 48 hours, at -18°C for 24 hours, at 0°C for 24 hours, and finally at -18°C for 6 hours to obtain astringent persimmons;
[0051] Step 2. Slicing the deastringent persimmons: Peel the deastringent persimmons, remove the core, and cut into thin slices with a thickness of 9mm, that is, slice the persimmons, put them in a plate, and set aside;
[0052] Step 3. Low-temperature pre-freezing: Place the persimmon slices loaded in the above step 2 in a -40°C environment for deep freezing. When the temperatu...
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