A kind of processing method of frozen nutritious persimmon

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: 2022-04-15
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: Collective cleaning

[0032] Choose 120 grams of weight and the appearance is intact with naturally cooked cow persimmon as a raw material; the selected raw material is cleaned.

[0033] Step 2: Treatment

[0034] The cleaned raw materials were moved to the stripping chamber, and 12 hours were taken off at 35 ° C. At the same time, an open container equipped with a vitro liquid was placed in the corner of the struts, and 20 g of a persimmon per 100 kg of persimmon.

[0035] Step 3: Smoked treatment

[0036] Take a peeling plate in the peeling chamber; transfer the tray filled with peeling persimmon into the smoked room, combustion of edible sulfur, sulfur, sulfur, is about every 100 kg of persimmon at the corner of the smoked chamber. 15G. At the same time, the temperature of the smoked chamber is set to 40 ° C, and the smoke time is 10 minutes.

[0037] Step 4: Softnate

[0038] The smoked persimmon was moved into a high temperature softening chamber, and 12 hours ...

Embodiment 2

[0045] Step 1: Collective cleaning

[0046] Choose 120 grams of weight and the appearance is intact with naturally cooked cow persimmon as a raw material; the selected raw material is cleaned.

[0047] Step 2: Treatment

[0048] The raw material for cleaning was moved to the stripping chamber, and was taken off at 33 ° C for 11 hours, and an open container equipped with a vitro liquid in the corner of the strut chamber was placed in the corner of the strut.

[0049] Step 3: Smoked treatment

[0050] Take a peeling plate in the peeling chamber; transfer the tray filled with peeling persimmon into the smoked room, combustion of edible sulfur, sulfur, sulfur, is about every 100 kg of persimmon at the corner of the smoked chamber. 15G. At the same time, the temperature of the smoked chamber is set to 38 ° C, and the smoke time is 8 minutes;

[0051] Step 4: Softnate

[0052] The smoked persimmon was removed into a high temperature softening chamber, and 11 hours was carried out at a t...

Embodiment 3

[0059] Step 1: Collective cleaning

[0060] Choose 120 grams of weight and the appearance is intact with naturally cooked cow persimmon as a raw material; the selected raw material is cleaned.

[0061] Step 2: Treatment

[0062] The cleaning raw material was moved to the offset chamber, which was taken off at 37 ° C for 12 hours, and an open container equipped with a vitro liquid in the corner of the strut chamber, and 20 g of an anghin per 100 kg of persimmon.

[0063] Step 3: Smoked treatment

[0064] Take a peeling plate in the peeling chamber; transfer the tray filled with peeling persimmon into the smoked room, combustion of edible sulfur, sulfur, sulfur, is about every 100 kg of persimmon at the corner of the smoked chamber. 15g. At the same time, the temperature of the smoked chamber is set to 42 ° C, and the smoke time is 12 minutes;

[0065] Step 4: Softnate

[0066]The smoked persimmon was moved into a high-temperature softening chamber, and 13 hours was carried out at a...

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PUM

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Abstract

The invention relates to a processing method of frozen nutritious persimmon, which comprises the following steps: fruit selection and cleaning, astringent treatment, smoking treatment, softening treatment, drying treatment and cooling and freezing. ‑1°C±1°C constant temperature cold storage reduces the temperature of the persimmons. After 22~26 hours, move the persimmons into a ‑20°C±2°C cold storage for 46~50 hours; move the frozen persimmons into the aseptic workshop Sorting and packaging to become a commodity, the method provided by the invention has simple steps, and the number of bacteria that may be brought in by the over-complex process ensures the hygienic quality of dried persimmons to a certain extent, which is more in line with food standards and export requirements, and requires less processing Avoid nutrient loss and destruction. It tastes refreshing just after thawing, just like eating persimmon ice cream. After thawing, the taste is more delicate and smooth, and the fudge-like pulp is moderately sweet and easy to eat.

Description

Technical field [0001] The present invention relates to a processing method of cryogenic vermicelli, belonging to the field of food processing. Background technique [0002] At present, persimmon tastes sweet, nutritious, Chinese medicine believes that persimmons are sweet,, cold, cold, dry, lung,, 渴 生 津, spleen, gout, hemostasis, etc., many medicinal effects. However, persimmon has a high sugar content, and the breathing intensity is large, and it is easy to change, and it is not resistant to storage. Therefore, in addition to fresh food, it is generally to process persimmon into persimmon. [0003] The traditional persimmon is dried after the processing method. For example, a method of processing a persimmon is disclosed, including sorting and cleaning, sputum treatment, peeling, drying, and molding, frost, packaging, drying and molding is a persimmon after peeling Put it in the oven, drying 12-16 h at 50-60 ° C, then cooled to 30-35 ° C, starting the joint, and continued to dr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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