Processing method of novel environmentally-friendly persimmon cakes

Abstract

The invention discloses a processing method of novel environmentally-friendly persimmon cakes. The processing method comprises the following steps of selecting persimmons; peeling the selected persimmons; performing baking for three times, wherein the baking temperature and the baking time are strictly controlled; performing kneading twice to obtain persimmon cakes; and finally, performing vacuum packing. According to the method disclosed by the invention, advanced equipment is adopted for processing, the preparation and processing cycle is short, the production efficiency is high, and the method is not restricted by weather. The yield of the persimmon cakes is stable, the persimmon cakes are red bright in color, high in sugariness, good in hygienic indexes, and long in quality guarantee period, and the processing method builds a solid foundation for the condition that the persimmon cakes enter supermarkets or are subjected to export sales.

Description

technical field [0001] The invention belongs to the technical field of fruit processing, in particular to a novel processing method for industrially processing dried persimmons. Background technique [0002] For a long time, in the folk persimmon processing technology, the technology is backward, the processing cycle is long, the production efficiency is low, it is often directly dried in the open air, the sanitation is poor, and the high-quality cake rate is very low. In addition, during the processing season of persimmon production areas in my country, we often encounter continuous cold and humid weather. The semi-finished persimmon skin cannot be dried, the skin becomes soft, and the toughness is weakened, which eventually causes the skin to rupture and the sugar juice flows out. After a long time, the color of the persimmon will darken. , Blackened, severe mildew, and sometimes even lost, seriously dampened the enthusiasm of persimmon farmers to process dried persimmons. ...

AI Technical Summary

Problems solved by technology

[0002] For a long time, in the folk persimmon processing technology, the technology is backward, the processing cycle is long, the production efficiency is low, it is often directly dried in the open air, the sanitation is poor, and the high-quality cake rate is very low

In addition, during the processing season of persimmon production areas in my country, we often encounter continuous cold and humid weather. The semi-finished persimmon skin cannot be dried, the skin becomes soft, and the toughness is weakened, which eventually causes the skin to rupture and the sugar juice flows out. After a long time, the color of the persimmon will darken. , blackened, severe moldy, and sometimes even lost, which seriously dampens the enthusiasm of persimmon farmers to process dried persimmons

In terms of sales, even for well-processed persimmons, due to extremely poor hygiene indicators and short shelf life, the domestic and foreign markets are shrinking.