CN103355608A

CN103355608A - Method for making dried persimmons

Info

Publication number: CN103355608A
Application number: CN2012100865568A
Authority: CN
Inventors: 郝倩
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-03-28
Filing date: 2012-03-28
Publication date: 2013-10-23

Abstract

The invention discloses a method for making dried persimmons, relating to processing of food, and belonging to the processing field of foods. The dried persimmon is characterized by being made from the following components in percentage by weight: 5-15 percent of pepper, 10-15 percent of almond, 4-15 percent of Chinese date, 5-15 percent of fennel, 4-15 percent of white sugar, 8-15 percent of anise and 63-75 percent of fresh persimmons. The method provided by the invention has the beneficial effects that compared with the conventional dried persimmons, the dried persimmons made by adopting the method are easy to digest and good in taste; the dried persimmons are better in taste because of containing multiple auxiliary materials; because the dried persimmons contain the multiple auxiliary materials, nutritional ingredients are increased; the method is simple in operation and easy to popularize; the dried persimmons made by adopting the method disclosed by the invention are special in flavor, rich in nutrients, and free of any additive, is suitable for industrialized production, and is capable of meeting the market demand.

Description

A kind of preparation method of dried persimmon

Technical field

The present invention relates to a kind of processing of food, belong to food processing field, specifically a kind of preparation method of dried persimmon.

Background technology

Dried persimmon is a kind of pie fruit made from fruit-persimmon of persimmon.The Jia Chang dried persimmon is the special product of Wen County Jia Chang.It floats frosting with skin, the sweet softness of distinguishing the flavor of, and individual large delicacy, the thin meat of skin is thick, and sugar content is high. and color and luster is pale brown, and is with fame spreading far and wide with boiling water energy impulsive motion.

China produces the maximum country of persimmon in the world, and cultivation history is long.According to examining existing two, the 3000 years history of China cultivation persimmon.When the Emperor Wu Di of the Han dynasty, Sima just has the record of " Pi Pa Yan persimmon, outer coffin a kind of apple bark of official magnolia " mutually as in institute's work " going up the woods tax ".Having arrived the Northern and Southern Dynasties. persimmon begins to turn to commerial growing from the flower garden.To the Northern Wei Dynasty, in Important Arts for the People's Welfare, existing graft technology and fruit processing method about persimmon.To the Tang Dynasty, the section accepted way of doing sth in " Youyangzazu " book, have " persimmon has four-line poem with seven characters to a line., the longevity more than one, Er Duoyin, three without Bird's Nest, four is stupid without worm, five red leaves can be played; Six good real can eating, seven fallen leaves hypertrophys can face book.”

Persimmon is nutritious ticbit.According to surveying and determination, persimmon contains a large amount of protein, fat, carbohydrate, starch, pectin, tannic acid and multivitamin, for human body indispensable.Yet traditional dried persimmon processing technology is so that dried persimmon is nondigestible after eating.

Summary of the invention

The object of the present invention is to provide a kind of preparation method of dried persimmon, dried persimmon is permeated and sugaring in conjunction with making concentrate by mixing by the various plants component, by the inventive method, so that this dried persimmon mouthfeel and sense organ are good, be of high nutritive value, health care is comprehensive; And product meets national related food sanitary standard.

For achieving the above object, the preparation method of a kind of dried persimmon of the present invention is characterized in that: the component by following percentage by weight is formulated: Chinese prickly ash 5～15%, almond 10～15%, date 4～15%, fennel seeds 5～15%, white sugar 4～15%, anise 8～15% and fresh persimmon 63～75%.

The preparation method of dried persimmon of the present invention, its processing method comprise the selecting of dried persimmon, cleaning, pickled, dry, packaging process, it is characterized in that:

One, with Chinese prickly ash, almond, date, fennel seeds, white sugar with anistreely put into container by above-mentioned part by weight, adds cooling behind water infusion 2～3h of 30 times, filters that to make concentrate for subsequent use;

Two, the two parts that white sugar are divided into 6: 4 weight ratio parts, first many parts are put into container, add the suitable quantity of water dissolving, add again the concentrate that dried persimmon for subsequent use and step 1 make and seal pickled 7～40 days, then will remain white sugar and mix drying on the persimmon of pulling out, and be dried in 30 ℃～45 ℃ and be solidified as finished product.

Described drying makes the preserved fruit water content be reduced to 18～25%.

The preparation method of a kind of dried persimmon of the present invention, its beneficial effect is: compare with traditional dried persimmon the dried persimmon that makes of the present invention have easy to digest, mouthfeel good; Contain multiple auxiliary materials so that dried persimmon is better on mouthfeel, and again owing to containing multiple auxiliary materials so that nutritional labeling increases; This method is simple to operate, is easy to promote, and is nutritious according to the dried persimmon unique flavor that the inventive method is produced, and do not use any additive, and suitable batch production production can be met the need of market.

The specific embodiment

Following examples are that the present invention further goes out to set forth.

Embodiment 1

1. take by weighing Chinese prickly ash 5kg, almond 10kg, date 4kg, fennel seeds 5kg, white sugar 5kg, anistree 8kg and fresh persimmon 63kg;

2. Chinese prickly ash 5kg, almond 10kg, date 4kg, fennel seeds 5kg, white sugar 5kg, anistree 8kg are put into container, add cooling behind water infusion 2～3h of 30 times, filter that to make concentrate for subsequent use;

3. white sugar is divided into 3kg, 2kg; First 3kg white sugar is put into container, add suitable quantity of water dissolving, add again the concentrate that dried persimmon for subsequent use and step 1 make and seal pickled 7～40 days, then will remain white sugar and mix drying on the persimmon of pulling out, be dried in 30 ℃ and be solidified as water content and be reduced to 25%, get product.

Claims

1. the preparation method of a dried persimmon, it is characterized in that: the component by following percentage by weight is formulated: Chinese prickly ash 5～15%, almond 10～15%, date 4～15%, fennel seeds 5～15%, white sugar 4～15%, anistree 8～15% and fresh persimmon 63～75%.