A kind of preparation method of preserved Baoshan sweet persimmon

Abstract

A method for making preserved sweet persimmons in Baoshan, preferably at an altitude of 1400-1800 meters, with no spots and no pests and diseases. The outer skin of the sweet persimmons is peeled off, because the sweet persimmons are crisp and have good hardness and are easy to peel. and sliced, the slices are taken cross-cut, and the persimmon slices are kept in a round shape; the color-protecting solution is formulated with edible citric acid with a concentration of 0.3%-0.5% and sodium D-isoascorbate with a concentration of 0.1-0.2%, and soaked for color protection. The sugar solution with a concentration of 25-30% is boiled, and the cooking temperature is 75°C-80°C; it is dried at a temperature of 60°C-70°C until it does not stick to hands. Change the single method of sweet persimmon processing traditional persimmon dried with skin. Secondary fruits and small fruits in sweet persimmon production can be used. The preserved fruit produced by this method has better nutrition retention, better taste and flavor, no added pigment, good appearance and color, and is easy to store and sell.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing Baoshan sweet persimmon low-candy preserved preserves. Background technique [0002] The sweet persimmon planted in Baoshan City, Yunnan Province was introduced and planted in 1976. Later, in the mid-1980s, Jiro's sweet persimmon scion was introduced separately for expansion experiments. The introduction and promotion of the Jilang persimmon in Baoshan has a history of more than 30 years. After 30 years of introduction and domestication, the Jilang persimmon has obtained excellent and stable traits on the fertile soil of Baoshan. It is a persimmon planted in 99% of the city’s persimmon planting area. They are all Jiro sweet persimmons. After unanimous recommendation by relevant departments, the Jilang sweet persimmons currently planted in Baoshan have been approved by the Yunnan Forestry Variety Approval Committee. In April this year, they passed the certification...

AI Technical Summary

Problems solved by technology

[0003] The processing of sweet persimmon is mainly based on the traditional dried persimmons with skins. The appearance and color of the products are poor, it is not easy to preserve, and the taste and flavor are lacking in diversity.