CN105077046A - Processing technology of persimmon fruit paste - Google Patents
Processing technology of persimmon fruit paste Download PDFInfo
- Publication number
- CN105077046A CN105077046A CN201410199447.6A CN201410199447A CN105077046A CN 105077046 A CN105077046 A CN 105077046A CN 201410199447 A CN201410199447 A CN 201410199447A CN 105077046 A CN105077046 A CN 105077046A
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- CN
- China
- Prior art keywords
- persimmon
- fruit paste
- processing technology
- jin
- persimmon fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
Persimmons can be used as a fresh food and processed into dried persimmons. No other processing methods with added values exist. The invention discloses a processing technology of persimmon fruit paste, the persimmon is processed into fruit paste according to a formula, and thereby prolonging shelf-life, facilitating transport and increasing in value by processing.
Description
Technical field: this relates to a kind of process technology of pulp, especially a kind of process technology of persimmon pulp.
Background technology: persimmon can be eaten raw, also can be processed into dried persimmon.In addition not without appreciation processing method.
Summary of the invention: the process technology of persimmon pulp of the present invention, is processed into pulp persimmon through formula exactly, can extends the shelf life, and also convenient transport, reaches the object that processing is appreciated.
Detailed description of the invention: the formula of persimmon pulp is: 1 jin, persimmon, white sugar 2 liang, 1 jin, water, citric acid 0.02 jin, cornstarch 0.06 jin.First the soft kaki fruit of maturation is cleaned up stalk peeling, then making beating in beater sent into by the white sugar that adds water, again slurries are added 0.02 jin of citric acid and cornstarch to put into pot and boil, and stir, the air wrapped up in into when getting rid of making beating, after boiling 3 minutes, is cooled to bottle when 80 degree or tinning sealing, then sterilization 25 minutes in boiling water, is slowly cooled to normal temperature.
Claims (1)
1. the process technology of persimmon pulp, its formula is: 1 jin, persimmon, white sugar 2 liang, 1 jin, water, citric acid 0.02 jin, cornstarch 0.06 jin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410199447.6A CN105077046A (en) | 2014-05-08 | 2014-05-08 | Processing technology of persimmon fruit paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410199447.6A CN105077046A (en) | 2014-05-08 | 2014-05-08 | Processing technology of persimmon fruit paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077046A true CN105077046A (en) | 2015-11-25 |
Family
ID=54559100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410199447.6A Pending CN105077046A (en) | 2014-05-08 | 2014-05-08 | Processing technology of persimmon fruit paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077046A (en) |
-
2014
- 2014-05-08 CN CN201410199447.6A patent/CN105077046A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151125 |
|
| WD01 | Invention patent application deemed withdrawn after publication |