Preserved persimmon production method
A production method and persimmon technology, which are used in food preparation, confectionery, confectionery industry, etc.
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[0024] (1) Selection of persimmon fruit: choose persimmons that are large, thick in flesh, rich in sugar, compact in structure, eight or nine mature, with no seeds or few seeds, good color and less fiber;
[0025] (2) Deastringency with lime water: use 3-5kg of lime for every 100kg persimmon, dissolve the lime with a small amount of water, then dilute with water, the amount of water should submerge the persimmon, and then heat to 30°C-40°C to remove astringency;
[0026] Warm water can also be used to remove the astringency, that is, put the astringent persimmons into a tank, pour in warm water at 35°C-40°C, submerge the persimmon fruit, seal the mouth of the tank, and keep it warm for 10-24 hours to remove the astringency.
[0027] (3) Peeling: Peel the skin with a stainless steel knife, remove the spots, and then cut it immediately;
[0028] (4) Slicing: Cut the persimmons in half longitudinally, then cut them into 0.5 cm thick slices, put them into the hardening color prote...
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