Method for preparing candied persimmon

The technology of persimmon skin and persimmon, which is applied in the field of preparation of persimmon skin, can solve the problems of single materials, poor development and utilization, etc., and achieve the effect of flexible taste

Inactive Publication Date: 2014-12-10
TIANJIN QINGLIAN SHANSHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process has lasted for hundreds of years, and has always used hawthorn as the raw material, and the material is single. However, for the abundant fruit and vegetable market, this process has not been well developed and utilized.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The present invention relates to the preparation method of persimmon cortex, comprising the following steps:

[0017] Persimmon treatment: select fully mature Jixian Mopan persimmons, soak in water at about 40°C for 24 hours to remove astringency, then disinfect with 0.05wt% potassium permanganate aqueous solution for 5 minutes, then wash, remove stems, and beat;

[0018] Material base preparation: according to the ratio of 100 parts by weight of persimmon pulp and 50 parts by weight of white sugar, white sugar is added to the persimmon pulp, stirred evenly, and the material base is formed;

[0019] Pot inversion: Pour the prepared blank onto a stainless steel tray, and use a scraper to scrape it into a wet blank with a thickness of 3-4mm;

[0020] Drying: Send the prepared wet fruit skin into the drying room and bake at 80°C; the humidity in the drying room should not be too high, and the temperature difference between the wet and dry bulb thermometer should be kept at...

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PUM

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Abstract

The invention provides a method for preparing candied persimmons. The method comprises the following steps: selecting millstone-shaped persimmons in Ji County in Tianjin, performing early astringent taste removal treatment and disinfection treatment on the selected persimmons, preparing a blank, pouring the persimmons into a basin, drying in a drying room, forming, and carrying out sugar adhering and packaging, thereby obtaining the candied persimmons. The candied persimmons are saffron yellow, bright in color and chewable and pliable in taste and have strong persimmon flavor.

Description

technical field [0001] The invention belongs to the technical field of fruit peel preparation, and in particular relates to a preparation method of persimmon fruit peel. Background technique [0002] The traditional fruit peel production technology uses hawthorn as the raw material, and utilizes the pectin-rich characteristics of hawthorn to make the hawthorn peel through the steps of fruit washing, cooking, beating, scraping, baking, peeling, drying, and packaging. This process has lasted for hundreds of years, and has always used hawthorn as a raw material, and the material is single. However, for the abundant fruit and vegetable market, this process has not been well developed and utilized. At present, there are all kinds of fruit and vegetable products in the domestic market, and the people enjoy various delicious fruit and vegetable products, but there is still a blank in the Chinese market for the delicious food made of various fruit and vegetable materials into Danpi....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 马建华
Owner TIANJIN QINGLIAN SHANSHUI FOOD
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