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Manufacture method of sweet and crisp persimmons

A production method and technology of persimmons, applied in the field of food processing, can solve problems such as large influence, poor quality control, and long production time of persimmons, and achieve the effects of reducing labor costs, good economic benefits, and excellent taste

Inactive Publication Date: 2018-10-19
桂林恭城丰盛园农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Gongcheng Moon Persimmon is mainly used to make persimmons in the history of processing, but the production of persimmons is greatly affected by the weather. If there are many rainy weather during the harvesting period, the production time of persimmons will be too long, and the quality is not easy to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] A method for batch production of sweet and crisp persimmons, comprising the steps of:

[0022] 1. Choose persimmons

[0023] Select freshly picked single persimmons weighing more than 250g and having the same size, complete appearance, smooth and shiny light yellow persimmon. .

[0024] 2. Wash the persimmons

[0025] The fresh persimmons obtained by screening are washed with clean water and dried.

[0026] 3. Put the persimmons into the jar to remove the astringency

[0027] Put the processed fresh persimmons into baskets, put them into the deastringent tanks, arrange them neatly, fill the deastringent tanks with carbon dioxide, observe and record the data of the pressure gauge and temperature controller, and start to calculate the production time.

[0028] Cover the sealing valve and tighten the bolts.

[0029] The pressure in the deastringent tank reaches 0.1Mpa.

[0030] Described temperature is controlled at 22-30 ℃.

[0031] The deastringency time can be co...

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PUM

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Abstract

The invention discloses a preparation method of sweet and crisp persimmons. The method comprises the steps of selecting persimmons, cleaning persimmons, pouring the persimmons into bottles, removing astringency and packaging. The method has the advantages that the method is environmentally friendly and healthful, any food additives are not required to be added, the method is simple and practicable, the persimmons can be directly eaten after removal of astringency, the color, aroma, sweetness and crispness of the persimmons are kept, the persimmons have the efficacies of lowering blood pressure, relieving cough and health protection, the refreshing and brittleness keeping period can reach 15 to 20 days, and the method can be applied to mass industrial production.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing sweet and crisp persimmons. Background technique [0002] Gongcheng persimmon is cold in nature, sweet and astringent in taste; it enters the heart, lung and large intestine meridian. Moisturizes the lungs and promotes body fluid, clears away heat and stops bleeding, astringent intestines invigorates the spleen, relieves alcohol and lowers blood pressure. It is mainly used to treat cough due to lung heat, diarrhea due to spleen deficiency, hemoptysis, blood in stool, hematuria, high blood pressure, hemorrhoids and other diseases, and has high medical value. In the history of processing, Gongcheng Moon Persimmon is mainly used to make persimmons. However, the production of persimmons is greatly affected by the weather. If there is a lot of rainy weather during the harvesting period, the production time of persimmons will be too long, and the quali...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/00A23L5/20
CPCA23L19/03A23L5/276A23L33/00A23V2002/00A23V2200/30A23V2200/314A23V2200/326
Inventor 余运中杨丹梁影
Owner 桂林恭城丰盛园农产品开发有限公司