Device for processing low-temperature fried persimmon slices from sweet persimmons and production process

Abstract

The invention discloses a device for processing low-temperature fried persimmon slices by using sweet persimmons and a production process thereof, and the production process comprises the following steps: step 1, selecting and pretreating raw materials, namely firstly selecting sweet persimmon fruits which are 80-90% in maturity, free of plant diseases and insect pests and intact in appearance as the raw materials, then cleaning the persimmon fruits, removing peels and pedicles, and cutting the persimmon fruits into slices with the thickness of 4-6mm; step 2, color protection and blanching: the persimmon slices are put into a color protection solution to be soaked for 3-5 min, then clear water or boiling water added with table salt is used as blanching water, the persimmon slices are quickly put into the boiling water to be blanched, the blanching time is 30-60 s, and specifically, the color protection solution is a table salt solution or a citric acid solution; and step 3, fishing out the blanched persimmon slices, putting the blanched persimmon slices into cold water for cooling, transferring the cooled persimmon slices into a quick-freezing storage for quick-freezing until the persimmon slices are completely frozen to 20 DEG C below zero, putting the quick-frozen persimmon slices into the quick-freezing storage, and storing the quick-frozen persimmon slices at the low temperature of 20 DEG C. The production device and the production process of the persimmon slices in the scheme are higher in efficiency, and molded products are better in color, taste and brittleness.

Description

Technical Field

[0001] The invention belongs to the technical field of persimmon slice processing, and particularly relates to a device and a production process for processing low-temperature fried persimmon slices using sweet persimmons. Background Art

[0002] Fried persimmon slices are a delicious food. The production process requires strict control of raw material selection, frying equipment and conditions, frying process, quality control, etc. High-quality fried persimmon slices can be produced through reasonable production methods and strict quality control.

[0003] At present, the existing frying devices will produce a certain amount of oil stains and residues during use, which will affect the uniformity and stability of the oil temperature. Therefore, users need to clean and maintain the frying devices regularly to keep them in good working condition. In addition, most modern frying devices for persimmon slices are equipped with advanced temperature control systems, which monitor the oil temperature in real time through temperature sensors and automatically adjust the working state of the heating elements according to the preset temperature value to achieve the purpose of controlling the oil temperature. However, the control logic of the current temperature control system is not perfect, and it is easy for the persimmon slices to be over-ripe or under-ripe, which directly affects the frying effect of the persimmon slices; and the existing frying devices are prone to produce oil stains and residues, and are difficult to clean.

[0004] Therefore, the present invention provides a device and a production process for processing sweet persimmons and low-temperature fried persimmon slices, which are used to solve the problems existing in the above-mentioned background technology. Summary of the invention

[0005] In view of the problems raised by the above background technology, the purpose of the present invention is to provide a device and a production process for processing low-temperature fried persimmon slices using sweet persimmons.

[0006] In order to achieve the above technical objectives, the technical solution adopted by the present invention is as follows:

[0007] A production process for low-temperature fried persimmon slices using sweet persimmons comprises the following steps:

[0008] Step 1: Raw material selection and pretreatment: First, select sweet persimmon fruits that are 80% to 90% mature, free of pests and diseases, and in good shape as raw materials. Then, wash the persimmon fruits, remove the skin and stalks, and cut them into slices with a thickness of 4 to 6 mm.

[0009] Step 2: color protection blanching, soaking the persimmon slices in the color protection liquid for 3 to 5 minutes, then using clean water or boiling water with salt added as blanching water, quickly blanching the persimmon slices in boiling water, the blanching time is 30 to 60 seconds, specifically, the color protection liquid is a salt solution or a citric acid solution;

[0010] Step 3: Take out the blanched persimmon slices, put them into cold water for cooling, and then put them into a quick-freezing warehouse for quick freezing. After freezing to -20°C, put them into a freezer and keep them at -20°C for storage;

[0011] Step 4: vacuum frying treatment, placing the persimmon slices processed in step 1 into a frying device for frying, setting the oil temperature to 70-80° C., and the frying time to 50-60 min;

[0012] Step 5: De-oiling and cooling. Take out the persimmon slices and drain the oil. The de-oiling time is 5 to 6 minutes to remove excess oil. Then place the de-oiled persimmon slices in a ventilated place to cool naturally. The natural cooling time is 10 to 15 minutes.

[0013] Step 6: Screening and packaging, screening the persimmon slices completed in step 5, screening the persimmon slices according to their size through a vibrating screen, grading them according to their size, and finally packaging them into finished products;

[0014] Step 7: Performing physical and chemical composition analysis on the finished product obtained in step 6, wherein the physical and chemical composition analysis includes water content, oil content and organic acid content;

[0015] Step 8: Testing and evaluation: testing the microbial content of the finished product completed in step 3, and the tasters evaluate the sensory quality of the product's color, taste and crispness through tasting and observation;

[0016] Step 9: Clean and maintain the frying device.

[0017] It is further defined that in the frying process in step 4, an oil with a high smoke point is used for frying, preferably olive oil, peanut oil or soybean oil.

[0018] It is further defined that the physical and chemical composition analysis of the finished product in step seven comprises the following steps:

[0019] S10: Collect samples, select representative persimmon slice samples, ensure that the samples are free of contamination, and record the collection time;

[0020] S11: Pretreatment, crushing or grinding the persimmon slice sample for subsequent extraction and analysis, and selecting the corresponding solvent for extraction according to the analysis purpose;

[0021] S12: selecting a solvent, wherein the solvent includes ethanol, methanol or petroleum ether as an extraction solvent;

[0022] S13: moisture content, using a drying method or a moisture meter to measure the moisture content of the persimmon slices;

[0023] S14 Organic acid content: acid-base titration or high performance liquid chromatography was used to determine the types and contents of organic acids in persimmon slices.

[0024] It is further defined that the moisture content in step seven is determined by using a moisture meter, and the organic acid content is determined by acid-base titration or high performance liquid chromatography to determine the types and contents of organic acids in the persimmon slices.

[0025] It is further defined that the present invention comprises a first frying pot body, a second frying pot body, a third frying pot body and a production line base, wherein the first frying pot body, the second frying pot body and the third frying pot body are arranged on the production line base at a fixed distance, and each frying pot body is provided with a temperature controller, and the temperature controller is used to accurately control the oil temperature in the frying pot body.

[0026] It is further defined that the temperature controller includes a temperature sensor, a temperature control instrument and a heating element, the temperature sensor is used to monitor the oil temperature in real time, and the temperature control instrument controls the working state of the heating element according to a preset temperature value, thereby achieving the purpose of regulating the oil temperature.

[0027] It is further defined that it also includes a safety protection system, which includes an over-temperature protection device, a leakage protection device and an emergency stop button, and the safety protection system is arranged at the bottom of the fryer body.

[0028] It is further defined that it also includes a control panel, which includes a display screen, indicator lights and function buttons, and the control panel is used to provide users with an intuitive operation interface and control method.

[0029] A device for processing low-temperature fried persimmon slices using sweet persimmons, wherein the first frying pan body, the second frying pan body and the third frying pan body are each divided into an upper pan body and a lower pan body, the upper pan body and the lower pan body are respectively provided with at least 10 rectangular compartments, the multiple rectangular compartments are arranged in a circular array, and the rectangular compartments are used for frying persimmon slices.

[0030] It is further defined that the interval between the upper pot body and the lower pot body is at least 8 cm.

[0031] Beneficial effects of the present invention:

[0032] 1. This scheme provides a production process for low-temperature fried persimmon slices processed from sweet persimmons. By strictly controlling the frying process of persimmon slices and strictly controlling the quality of the finished product, the thickness of the persimmon slices is usually controlled at about 4 to 6 mm to ensure the crispness and taste after frying. During the entire frying process, the oil temperature is kept stable through a temperature control system to avoid the persimmon slices from being burned or the nutrients being lost due to excessive oil temperature. After frying, the de-oiled persimmon slices are placed in a ventilated place for natural cooling to maintain their crisp taste. The cooled persimmon slices can be packaged to extend their shelf life and facilitate carrying and storage, thereby producing a low-temperature fried persimmon slice product with a golden color, crisp taste and rich nutrition.

[0033] 2. In the present scheme, each frying pan body of the low-temperature frying persimmon slice processing device for sweet persimmons is provided with a temperature controller, and the temperature controller is used to accurately control the oil temperature in the frying pan body, so that the oil temperature in the frying pan can be accurately controlled to ensure the stability and consistency of the oil temperature during the frying process; the frying pan body is also provided with an upper pan body and a lower pan body, and the upper pan body and the lower pan body are divided into a plurality of rectangular compartments, and a plurality of persimmon slices can be fried at the same time, so that the production efficiency is improved, and the independent small rectangular compartments are more convenient for heating, and the situation that the persimmon slices float around and affect the final appearance of the formed product in a large frying pan is avoided; and the small rectangular compartments will not produce too much grease and residue, and even if grease and residue are produced, the small rectangular compartments of the present scheme are easier to clean than those of a large frying pan, and there is no risk of incomplete removal of astringency or return of astringency after high-temperature frying in the processing of sweet persimmon fruits in the present scheme.

[0034] 3. The reasons for using sweet persimmons in this scheme are: ① Sweet persimmons do not need to be de-astringent, ensuring that the raw materials are 100% free of astringency ② During the processing process, due to the need for high-temperature frying at 60-70°C, the astringent persimmons after de-astringency may become astringent again, while sweet persimmons do not have the problem of returning to astringency. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] The present invention can be further illustrated by the non-limiting examples given in the accompanying drawings;

[0036] Figure 1 It is a flow chart of the steps of an apparatus and a production process embodiment of processing low-temperature fried persimmon slices using sweet persimmons according to the present invention;

[0037] Figure 2 It is a structural schematic diagram of an embodiment of a device and a production process for processing low-temperature fried persimmon slices using sweet persimmons according to the present invention;

[0038] Figure 3 The present invention is a top view of an apparatus for processing low-temperature fried persimmon slices using sweet persimmons and an embodiment of the production process.

[0039] The main component symbols are explained as follows: first frying pan body 1, second frying pan body 2, third frying pan body 3, production line base 4, rectangular compartment 5. DETAILED DESCRIPTION

[0040] In order to enable those skilled in the art to better understand the present invention. The technical scheme in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in the field without creative work are within the scope of protection of the present invention.

[0041] It should be noted that all directional indications in the embodiments of the present invention (such as up, down, left, right, front, back, etc.) are only used to explain the relative position relationship, movement status, etc. between the components under a certain specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indication will also change accordingly.

[0042] In addition, the descriptions of "first", "second", etc. in the present invention are only used for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In addition, the technical solutions between the various embodiments can be combined with each other, but it must be based on the ability of ordinary technicians in the field to implement. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection required by the present invention. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0043] Embodiment 1, as Figure 1 As shown, the present invention provides a production process for low-temperature fried persimmon slices using sweet persimmons.

[0044] Step 1: Raw material selection and pretreatment: First, select sweet persimmon fruits that are 80% to 90% mature, free of pests and diseases, and in good shape as raw materials. Then, wash the persimmon fruits, remove the skin and stalks, and cut them into slices with a thickness of 4 mm.

[0045] Step 2: color protection blanching, soak the persimmon slices in the color protection liquid for 3 minutes, then use clean water or boiling water with salt added as blanching water, quickly put the persimmon slices into the boiling water for blanching, the blanching time is 30 seconds, specifically, the color protection liquid is a salt solution or a citric acid solution;

[0046] Step 3: Take out the blanched persimmon slices, put them into cold water for cooling, and then put them into a quick-freezing warehouse for quick freezing. After freezing to -20°C, put them into a freezer and keep them at -20°C for storage;

[0047] Step 4: vacuum frying treatment, placing the persimmon slices processed in step 1 into a frying device for frying, setting the oil temperature to 70° C. and the frying time to 50 min;

[0048] Step 5: De-oiling and cooling: remove the persimmon slices and drain the oil. The de-oiling time is 5 minutes to remove excess oil. Then, place the de-oiled persimmon slices in a ventilated place to cool naturally. The natural cooling time is 10 minutes.

[0049] Step 6: Screening and packaging, screening the persimmon slices completed in step 5, screening the persimmon slices according to their size through a vibrating screen, grading them according to their size, and finally packaging them into finished products;

[0050] Step 7: Performing physical and chemical composition analysis on the finished product obtained in step 6, wherein the physical and chemical composition analysis includes water content, oil content and organic acid content;

[0051] Step 8: Testing and evaluation: testing the microbial content of the finished product completed in step 3, and the tasters evaluate the sensory quality of the product's color, taste and crispness through tasting and observation;

[0052] Step 9: Clean and maintain the frying device.

[0053] Preferably, during the frying process in step 4, an oil with a high smoke point is used for frying, preferably olive oil, peanut oil or soybean oil.

[0054] Preferably, the physical and chemical composition analysis of the finished product in step seven comprises the following steps:

[0055] S10: Collect samples, select representative persimmon slice samples, ensure that the samples are free of contamination, and record the collection time;

[0056] S11: Pretreatment, crushing or grinding the persimmon slice sample for subsequent extraction and analysis, and selecting the corresponding solvent for extraction according to the analysis purpose;

[0057] S12: selecting a solvent, wherein the solvent includes ethanol, methanol or petroleum ether as an extraction solvent;

[0058] S13: moisture content, using a drying method or a moisture meter to measure the moisture content of the persimmon slices;

[0059] S14 Organic acid content: acid-base titration or high performance liquid chromatography was used to determine the types and contents of organic acids in persimmon slices.

[0060] Preferably, the moisture content in step seven is determined using a moisture meter, and the organic acid content is determined using acid-base titration or high performance liquid chromatography to determine the types and contents of organic acids in the persimmon slices.

[0061] Preferably, the deep fryer comprises a first deep fryer body 1, a second deep fryer body 2, a third deep fryer body 3 and a production line base 4, wherein the first deep fryer body 1, the second deep fryer body 2 and the third deep fryer body 3 are arranged on the production line base 4 at a fixed distance, and each deep fryer body is provided with a temperature controller, and the temperature controller is used to accurately control the oil temperature in the deep fryer body.

[0062] Preferably, the temperature controller includes a temperature sensor, a temperature control instrument and a heating element, the temperature sensor is used to monitor the oil temperature in real time, and the temperature control instrument controls the working state of the heating element according to a preset temperature value, thereby achieving the purpose of regulating the oil temperature.

[0063] Preferably, it also includes a safety protection system, which includes an over-temperature protection device, a leakage protection device and an emergency stop button, and the safety protection system is arranged at the bottom of the fryer body.

[0064] Preferably, it further comprises a control panel, which comprises a display screen, indicator lights and function buttons, and is used to provide the user with an intuitive operation interface and control method.

[0065] A device for processing low-temperature fried persimmon slices using sweet persimmons, wherein the first frying pot body 1, the second frying pot body 2 and the third frying pot body 3 are each divided into an upper pot body and a lower pot body, and the upper pot body and the lower pot body are respectively provided with at least 10 rectangular compartments 5, and the multiple rectangular compartments 5 are arranged in a ring array, and the rectangular compartments 5 are used for frying persimmon slices.

[0066] Preferably, the interval between the upper pot body and the lower pot body is at least 8 cm.

[0067] Embodiment 2, the production process of embodiment 2 is as follows:

[0068] Step 1: Raw material selection and pretreatment: First, select sweet persimmon fruits that are 80% to 90% mature, free of pests and diseases, and in good shape as raw materials. Then, clean the persimmon fruits, remove the skin and stalks, and cut them into slices with a thickness of 5 mm.

[0069] Step 2: color protection blanching, soak the persimmon slices in the color protection liquid for 5 minutes, then use clean water or boiling water with salt added as blanching water, quickly put the persimmon slices into boiling water for blanching, the blanching time is 60 seconds, specifically, the color protection liquid is a salt solution or a citric acid solution;

[0070] Step 3: Take out the blanched persimmon slices, put them into cold water for cooling, and then put them into a quick-freezing warehouse for quick freezing. After freezing to -20°C, put them into a freezer and keep them at -20°C for storage;

[0071] Step 4: vacuum frying treatment, placing the persimmon slices processed in step 1 into a frying device for frying, setting the oil temperature to 80° C. and the frying time to 60 min;

[0072] Step 5: De-oiling and cooling: remove the persimmon slices and drain the oil. The de-oiling time is 6 minutes to remove excess oil. Then, place the de-oiled persimmon slices in a ventilated place to cool naturally. The natural cooling time is 15 minutes.

[0073] Step 6: Screening and packaging, screening the persimmon slices completed in step 5, screening the persimmon slices according to their size through a vibrating screen, grading them according to their size, and finally packaging them into finished products;

[0074] Step 7: Performing physical and chemical composition analysis on the finished product obtained in step 6, wherein the physical and chemical composition analysis includes water content, oil content and organic acid content;

[0075] Step 8: Testing and evaluation: testing the microbial content of the finished product completed in step 3, and the tasters evaluate the sensory quality of the product's color, taste and crispness through tasting and observation;

[0076] Step 9: Clean and maintain the frying device.

[0077] In this embodiment, the upper pot body and the lower pot body are respectively provided with 12 rectangular compartments 5, and the volume of the rectangular compartment 5 is 1000 ml.

[0078] Embodiment 3, the production process of embodiment 3 is as follows:

[0079] Step 1: Raw material selection and pretreatment: First, select sweet persimmon fruits that are 80% to 90% mature, free of pests and diseases, and in good shape as raw materials. Then wash the persimmon fruits, remove the skin and stalks, and cut them into slices with a thickness of 5.5 mm.

[0080] Step 2: color protection blanching, soak the persimmon slices in the color protection liquid for 3 minutes, then use clean water or boiling water with salt added as blanching water, quickly put the persimmon slices into the boiling water for blanching, the blanching time is 30 seconds, specifically, the color protection liquid is a salt solution or a citric acid solution;

[0081] Step 3: Take out the blanched persimmon slices, put them into cold water for cooling, and then put them into a quick-freezing warehouse for quick freezing. After freezing to -20°C, put them into a freezer and keep them at -20°C for storage;

[0082] Step 4: vacuum frying treatment, placing the persimmon slices processed in step 1 into a frying device for frying, setting the oil temperature to 80° C. and the frying time to 60 min;

[0083] Step 5: De-oiling and cooling: remove the persimmon slices and drain the oil. The de-oiling time is 6 minutes to remove excess oil. Then, place the de-oiled persimmon slices in a ventilated place to cool naturally. The natural cooling time is 15 minutes.

[0084] Step 6: Screening and packaging, screening the persimmon slices completed in step 5, screening the persimmon slices according to their size through a vibrating screen, grading them according to their size, and finally packaging them into finished products;

[0085] Step 7: Performing physical and chemical composition analysis on the finished product obtained in step 6, wherein the physical and chemical composition analysis includes water content, oil content and organic acid content;

[0086] Step 8: Testing and evaluation: testing the microbial content of the finished product completed in step 3, and the tasters evaluate the sensory quality of the product's color, taste and crispness through tasting and observation;

[0087] Step 9: Clean and maintain the frying device.

[0088] In this embodiment, the upper pot body and the lower pot body are respectively provided with 12 rectangular compartments 5, and the volume of the rectangular compartment 5 is 1000 ml.

[0089] The finished products in Example 1, Example 2 and Example 3 were evaluated by tasters in terms of color, taste and crispness through tasting and observation, and it was found that the persimmon slices in Example 3 were the best in all aspects.

[0090] The above embodiments are merely illustrative of the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the technology may modify or change the above embodiments without violating the spirit and scope of the present invention. Therefore, all equivalent modifications or changes made by those with ordinary knowledge in the technical field without departing from the spirit and technical ideas disclosed by the present invention should still be covered by the claims of the present invention.

Claims

1. A production process for low-temperature fried persimmon slices using sweet persimmons, characterized in that: The steps include: Step 1: Raw material selection and pretreatment: First, select sweet persimmon fruits that are 80% to 90% mature, free of pests and diseases, and in good shape as raw materials. Then, wash the persimmon fruits, remove the skin and stalks, and cut them into slices with a thickness of 4 to 6 mm. Step 2: color protection blanching, soaking the persimmon slices in the color protection liquid for 3 to 5 minutes, then using clean water or boiling water with salt added as blanching water, quickly blanching the persimmon slices in boiling water, the blanching time is 30 to 60 seconds, specifically, the color protection liquid is a salt solution or a citric acid solution; Step 3: Take out the blanched persimmon slices, put them into cold water for cooling, and then put them into a quick-freezing warehouse for quick freezing. After freezing to -20°C, put them into a freezer and keep them at -20°C for storage; Step 4: vacuum frying treatment, placing the persimmon slices processed in step 1 into a frying device for frying, setting the oil temperature to 70-80° C., and the frying time to 50-60 min; Step 5: De-oiling and cooling. Take out the persimmon slices and drain the oil. The de-oiling time is 5 to 6 minutes to remove excess oil. Then place the de-oiled persimmon slices in a ventilated place to cool naturally. The natural cooling time is 10 to 15 minutes. Step 6: Screening and packaging, screening the persimmon slices completed in step 5, screening the persimmon slices according to their size through a vibrating screen, grading them according to their size, and finally packaging them into finished products; Step 7: Performing physical and chemical composition analysis on the finished product obtained in step 6, wherein the physical and chemical composition analysis includes water content, oil content and organic acid content; Step 8: Testing and evaluation: testing the microbial content of the finished product completed in step 3, and the tasters evaluate the sensory quality of the product's color, taste and crispness through tasting and observation; Step 9: Clean and maintain the frying device.

2. The process for producing low-temperature fried persimmon slices using sweet persimmons according to claim 1, characterized in that: In the frying process in step 4, an oil with a high smoke point is selected for frying, preferably olive oil, peanut oil or soybean oil.

3. The process for producing low-temperature fried persimmon slices using sweet persimmons according to claim 1, characterized in that: The physical and chemical composition analysis of the finished product in step seven comprises the following steps: S10: Collect samples, select representative persimmon slice samples, ensure that the samples are free of contamination, and record the collection time; S11: Pretreatment, crushing or grinding the persimmon slice sample for subsequent extraction and analysis, and selecting the corresponding solvent for extraction according to the analysis purpose; S12: selecting a solvent, wherein the solvent includes ethanol, methanol or petroleum ether as an extraction solvent; S13: moisture content, using a drying method or a moisture meter to measure the moisture content of the persimmon slices; S14 Organic acid content: acid-base titration or high performance liquid chromatography was used to determine the types and contents of organic acids in persimmon slices.

4. The process for producing low-temperature fried persimmon slices using sweet persimmons according to claim 1, characterized in that: The moisture content in step seven is determined by using a moisture meter, and the organic acid content is determined by acid-base titration or high performance liquid chromatography to determine the type and content of organic acids in the persimmon slices.

5. A device for processing low-temperature fried persimmon slices using sweet persimmons, characterized in that: The invention comprises a first frying pot body (1), a second frying pot body (2), a third frying pot body (3) and a production line base (4); the first frying pot body (1), the second frying pot body (2) and the third frying pot body (3) are arranged on the production line base (4) at a fixed distance; each frying pot body is provided with a temperature controller, and the temperature controller is used to accurately control the oil temperature in the frying pot body.

6. The device for processing low-temperature fried persimmon slices using sweet persimmons according to claim 5, characterized in that: The temperature controller includes a temperature sensor, a temperature control instrument and a heating element. The temperature sensor is used to monitor the oil temperature in real time. The temperature control instrument controls the working state of the heating element according to a preset temperature value, thereby achieving the purpose of regulating the oil temperature.

7. The device for processing low-temperature fried persimmon slices using sweet persimmons according to claim 5, characterized in that: It also includes a safety protection system, which includes an over-temperature protection device, a leakage protection device and an emergency stop button, and the safety protection system is arranged at the bottom of the frying pan body.

8. The device for processing low-temperature fried persimmon slices using sweet persimmons according to claim 5, characterized in that: It also includes a control panel, which includes a display screen, indicator lights and function buttons. The control panel is used to provide users with an intuitive operation interface and control method.

9. The device for processing low-temperature fried persimmon slices using sweet persimmons according to claim 5, characterized in that: The first frying pan body (1), the second frying pan body (2) and the third frying pan body (3) are each divided into an upper pan body and a lower pan body, and the upper pan body and the lower pan body are respectively provided with at least 10 rectangular compartments (5), and the plurality of rectangular compartments (5) are arranged in a ring array, and the rectangular compartments (5) are used for frying persimmon slices.

10. The device for processing low-temperature fried persimmon slices using sweet persimmons according to claim 9, characterized in that: There should be at least 8cm between the upper pot and the lower pot.

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