Preparation technology of fresh persimmon crisp chips

Abstract

A preparation process for fresh persimmon crisps. Fresh persimmons are firstly kept at -18°C for 24 hours, then 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. Physically remove the astringency within hours; then place the deastringent persimmons in a -40°C environment for deep freezing, and then perform vacuum drying, band heating vacuum drying, and high-temperature vacuum drying to prepare fresh persimmon chips; the prepared fresh persimmons Crisp slices are 5-10mm thick whole fresh persimmon slices, which have the color, aroma, taste and texture of fresh persimmons, and the nutritional content will not change. At the same time, because its moisture content is below 5%, it is not conducive to the reproduction of microorganisms It can be stored for a long time and is not easy to deteriorate.

Description

technical field

[0001] The invention relates to a food processing technology, in particular to a preparation technology of fresh persimmon chips. Background technique

[0002] Persimmon is a persimmon plant in the Persimmon family. It is resistant to drought and barrenness. It has extensive management, few pests and diseases, stable yield and good water conservation benefits. It has been cultivated in my country for more than 3,000 years and is one of the special fruit trees in my country.

[0003] Relevant data show that there are more than 500 species of persimmons in the world, mainly distributed in China, Japan and South Korea, followed by Brazil and Italy, and a small amount of cultivation in India, the Philippines, Australia, Spain and other countries. my country's persimmon production accounts for 70% of the world's total persimmon production. There are more than 800 varieties of persimmons cultivated in my country, and its output is second only to apples, pears, an...

Images