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Processing method of frozen nutritive persimmon cakes

A processing method and technology of persimmons, which are applied in the field of processing frozen nutritious persimmons, can solve the problems of cumbersome processing steps, unsatisfactory, general taste, etc., and achieve the effect of avoiding nutritional loss, avoiding damage, and delicate and lubricating taste

Active Publication Date: 2018-10-02
全博文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Most of the existing persimmons need to be kneaded into a cake shape, and the processing steps are cumbersome. The color and appearance of the dried persimmons after the frosting treatment are not satisfactory, and the taste is average

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Step 1: Picking and cleaning

[0032] Beef heart persimmons with a weight of more than 120 grams and a natural and ripe appearance that are intact are selected as raw materials; the selected raw materials are cleaned.

[0033] Step 2: Deastringent treatment

[0034] The cleaned raw materials are moved to the astringent removal room, and the astringent removal is carried out at a constant temperature of 35° C. for 12 hours. At the same time, an open container with ethephon liquid is placed in the corner of the astringent removal room, and 20 g of ethephon is used for every 100 kilograms of persimmons.

[0035] Step 3: Smoke treatment

[0036] Take out the persimmons in the deastringency room, peel them and place them on a plate; move the tray full of peeled persimmons into the smoke room, and burn food-grade sulfur in the corner of the smoke room to obtain sulfur smoke. The sulfur consumption is about 100 kg of persimmons. 15g. Simultaneously, the temperature of the s...

Embodiment 2

[0045] Step 1: Picking and cleaning

[0046] Beef heart persimmons with a weight of more than 120 grams and a natural and ripe appearance that are intact are selected as raw materials; the selected raw materials are cleaned.

[0047] Step 2: Deastringent treatment

[0048] The cleaned raw materials are moved to the astringent removal room, and the astringent removal is carried out at a constant temperature of 33° C. for 11 hours. At the same time, an open container with ethephon liquid is placed in the corner of the astringent removal room, and 20 g of ethephon is used for every 100 kilograms of persimmons.

[0049] Step 3: Smoke treatment

[0050] Take out the persimmons in the deastringency room, peel them and place them on a plate; move the tray full of peeled persimmons into the smoke room, and burn food-grade sulfur in the corner of the smoke room to obtain sulfur smoke. The sulfur consumption is about 100 kg of persimmons. 15g. At the same time, the temperature of the...

Embodiment 3

[0059] Step 1: Picking and cleaning

[0060] Beef heart persimmons with a weight of more than 120 grams and a natural and ripe appearance that are intact are selected as raw materials; the selected raw materials are cleaned.

[0061] Step 2: Deastringent treatment

[0062] The cleaned raw materials are moved to the astringent removal room, and the astringent removal is carried out at a constant temperature of 37° C. for 12 hours. At the same time, an open container with ethephon liquid is placed in the corner of the astringent removal room, and 20 g of ethephon is used for every 100 kilograms of persimmons.

[0063] Step 3: Smoke Treatment

[0064] Take out the persimmons in the deastringency room, peel them and place them on a plate; move the tray full of peeled persimmons into the smoke room, and burn food-grade sulfur in the corner of the smoke room to obtain sulfur smoke. The sulfur consumption is about 100 kg of persimmons. 15g. At the same time, the temperature of the...

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PUM

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Abstract

The invention relates to a processing method of frozen nutritive persimmon cakes. The method comprises the following steps: fruit selection, astringency removal treatment, smoking treatment, softeningtreatment, drying treatment and cooling freezing. The cooling freezing is as follows: transferring dried persimmons into a constant-temperature cold storage at -1+ / -1 DEG C so as to reduce the temperature of persimmon cakes, and after 22-26 hours, transferring the persimmons into cold storage at -20+ / -2 DEG C for freezing for 46-50 hours; and transferring the frozen persimmon cakes into a sterileworkshop, and carrying out classified packaging to obtain a commodity. Complicated process can bring a large number of bacteria, but the method provided by the invention has simple steps, guaranteesthe health quality of the persimmon cakes to a certain extent, and is consistent with food standards and export demands better. The less treatment process avoids the nutrient loss and damages. At thebeginning of thawing, the persimmon cakes are refreshing in mouth feel and taste like persimmon cake ice cream; and in the later period of thawing, the persimmon cakes are more delicate and more lubricative in mouth feel, and the soft candy-like pulp has a moderate sweetness, and is easy to eat.

Description

technical field [0001] The invention relates to a processing method of frozen nutritious persimmon, which belongs to the field of food processing. Background technique [0002] At present, persimmon tastes sweet and nutritious. Traditional Chinese medicine believes that persimmon is sweet, astringent, and cold in nature. However, persimmons have high water and sugar content, high breathing intensity, easy to soften and deteriorate, and are not resistant to storage. Therefore, in addition to fresh food, people generally process persimmons into persimmons. [0003] The traditional persimmon is dried persimmon, and the processing method is drying after pretreatment. For example, application publication number CN107897640A discloses a processing method of dried persimmons, including six steps of sorting and cleaning, removing astringency, peeling, drying and forming, frosting, and packaging. Put it in the drying room, dry at 50-60°C for 12-16h, cool to 30-35°C and start kneadi...

Claims

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Application Information

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IPC IPC(8): A23L19/00
CPCA23L19/01A23L19/03A23V2002/00A23V2300/10A23V2300/20
Inventor 全博文金龙杰
Owner 全博文
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