Manufacturing method of dried persimmons
A production method and technology of persimmon biscuits, applied in the direction of food science, etc., can solve the problems that the quality of persimmons is greatly affected by natural conditions, the product quality is not easy to control, and the astringent taste of persimmons exists, so as to achieve the preservation of original flavor and medicinal value, high efficiency Cake yield and cake quality, and the effect of ensuring hygienic quality
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Embodiment 1
[0037] 1) Harvest and select materials
[0038] Choose to harvest persimmon fruit after frost falls, specifically when the color of the fruit is yellow and slightly reddish to harvest and fold the hook. The harvested fruits are generally large, correct in shape, flat or slightly protruding at the top, without vertical grooves. , high sugar content, moderate water content, no seed or less seed, and when fully mature, the color is bright red, the fruit center is empty, and the tip is yellow;
[0039] 2) Clean and peel
[0040] Rinse the selected persimmon fruit in the above step 1) with water twice, the surface of the fruit is golden yellow and free of dust; remove it and drain, then peel it with a paring knife;
[0041] 3) sun exposure
[0042] Arrange the peeled persimmon fruits in the above step 2) evenly in the sieve tray, expose them to the sun, turn them 5 times a day, and dry the fruits evenly, evenly, and thoroughly. , until the pulp is soft, the tissue is melted, and...
Embodiment 2
[0053] 1) Harvest and select materials
[0054]Choose to harvest persimmon fruit after frost falls, specifically when the color of the fruit is yellow and slightly reddish to harvest and fold the hook. The harvested fruits are generally large, correct in shape, flat or slightly protruding at the top, without vertical grooves. , high sugar content, moderate water content, no seed or less seed, and when fully mature, the color is bright red, the fruit center is empty, and the tip is yellow;
[0055] 2) Clean and peel
[0056] Rinse the selected persimmon fruit in the above step 1) with water twice, the surface of the fruit is golden yellow and free of dust; remove it and drain, then peel it with a paring knife;
[0057] 3) sun exposure
[0058] Arrange the peeled persimmon fruits in the above step 2) evenly in the sieve tray, expose them to the sun, turn 6 times a day, and dry the fruits evenly, evenly, and thoroughly. , until the pulp is soft, the tissue is melted, and the s...
Embodiment 3
[0069] 1) Harvest and select materials
[0070] Choose to harvest persimmon fruit after frost falls, specifically when the color of the fruit is yellow and slightly reddish to harvest and fold the hook. The harvested fruits are generally large, correct in shape, flat or slightly protruding at the top, without vertical grooves. , high sugar content, moderate water content, no seed or less seed, and when fully mature, the color is bright red, the fruit center is empty, and the tip is yellow;
[0071] 2) Clean and peel
[0072] Rinse the selected persimmon fruit in the above step 1) with water twice, the surface of the fruit is golden yellow and free of dust; remove it and drain, then peel it with a paring knife;
[0073] 3) sun exposure
[0074] Arrange the peeled persimmon fruits in the above step 2) evenly in the sieve tray, expose them to the sun, turn 8 times a day, and dry the fruits evenly, evenly, and thoroughly. , until the pulp is soft, the tissue is melted, and the ...
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