Technology for making dried persimmons

Abstract

The invention discloses a technology for making dried persimmons. The technology comprises the following steps: (1) washing, draining and peeling persimmons; (2) carrying out sterilization and color-protection on the persimmons; (3) naturally airing the persimmons by hanging the persimmons on a rack for 15-20 d; (4) sampling the persimmons, detecting the hardness of the sampled persimmons by a fruit hardness detector, and determining primary cake shaping according to the hardness; (5) wearing force feedback gloves, and carrying out primary cake shaping; (6) airing the primarily shaped persimmons for 7-10 d, and carrying out secondary cake shaping; (7) airing the secondarily shaped persimmons for 3-5 d, and taking down the persimmons from the airing rack; (8) alternately laying the persimmons and aired bamboo leaves with golden edges, wrapping and sealing the alternately stacked persimmons and gold-edge bamboo leaves with a film, and performing stacking; and (9) taking out the stacked persimmons, airing the persimmons for 2-3 d to make persimmon frost appear in order to obtain the dried persimmons. The technology can accurately control the persimmon airing time and the cake shapingforce in the persimmon cake shaping process.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a technique for making dried persimmons. Background technique [0002] In the process of making traditional persimmons, sulfur fumigation is usually used to protect the color and sterilize bacteria, but the persimmons after sulfur fumigation will have residual sulfur dioxide, which poses a food safety hazard and will produce a certain spicy feeling when eaten. Affect the edible taste; when the persimmons are covered with frost, the dried persimmon skins are usually used, but in some areas, the air humidity is high, and the persimmon skins are difficult to dry and are prone to mildew, which makes it difficult to cover the persimmons with frost. In addition, the drying and kneading process of persimmons in the traditional persimmon production process relies on the experience of the cake maker to control the drying time and kneading strength. Because the climate ...

AI Technical Summary

Problems solved by technology

[0002] In the process of making traditional persimmons, sulfur fumigation is usually used to protect the color and sterilize bacteria, but the persimmons after sulfur fumigation will have residual sulfur dioxide, which poses a food safety hazard and will produce a certain spicy feeling when eaten. Affects the taste of eating; when frosting persimmons, usually use dried persimmon skins, but in some areas with high air humidity, persimmon skins are difficult to dry and easy to mildew, making it difficult to cover persimmons with frost

In addition, the drying and kneading process of persimmons in the traditional persimmon production process relies on the experience of the cake maker to control the drying time and kneading strength. Because the climate is different every year, the drying time is also different every year, and the drying time of persimmons often occurs. Insufficient, high water content, resulting in soft persimmons, easy to mildew, not easy to frost, not resistant to storage, or too much water loss due to long drying time, resulting in hard persimmons, affecting the taste; When making the cake, if you pinch the cake too hard, it is easy to pinch the skin of the persimmon, causing the pulp to overflow from the damaged part, which is prone to mold and deterioration. Prolonged, affecting the saccharification of the pulp, resulting in an astringent taste of persimmons