CN106615547A - Processing method of preserved persimmons - Google Patents
Processing method of preserved persimmons Download PDFInfo
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- CN106615547A CN106615547A CN201611018696.6A CN201611018696A CN106615547A CN 106615547 A CN106615547 A CN 106615547A CN 201611018696 A CN201611018696 A CN 201611018696A CN 106615547 A CN106615547 A CN 106615547A
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- persimmon
- persimmons
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- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 107
- 241000723267 Diospyros Species 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 63
- 238000001035 drying Methods 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 244000055850 Diospyros virginiana Species 0.000 claims description 31
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 10
- 235000012255 calcium oxide Nutrition 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000000292 calcium oxide Substances 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000020429 malt syrup Nutrition 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 5
- 239000000243 solution Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000009923 sugaring Methods 0.000 abstract description 4
- 206010033546 Pallor Diseases 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 2
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 239000008103 glucose Substances 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 230000006378 damage Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a processing method of preserved persimmons. The processing method comprises the following specific technical steps: selection of a raw material, deastringency of persimmons, cleaning of the persimmons, peeling of the persimmons, slicing, color protection of the persimmons, sugaring persimmon petals, acidity adjustment, drying and packaging. According to the processing method, by the adding of sugar and the adjustment of acidity, the preserved persimmons are prepared; the raw material does not need to be subjected to high temperature blanching and high temperature sugaring; furthermore, by the adoption of normal temperature pickling, the method is easy to operate, and the quantity of required equipment is relatively small, and large-scale production is relatively easy to develop. In the pickling process, a precise adding proportion of auxiliary materials can be realized; drying is carried out at sections with the temperature lower than 65 DEG C, so that a product tastes soft, and the original fruit flavor and the characteristic of the persimmons are retained to the maximum extent. In the later stage, the color and the flavor of the product are nearly unchanged even the product is stored at normal temperature for 6 months.
Description
Technical field
The present invention relates to the processing method of persimmon preserved fruit, belongs to fruit deep process technology field.
Background technology
Persimmon originates in Yangtze River in China and the Huanghe valley, and existing all parts of the country are widely cultivated.Persimmon is also used in addition to being used to eat raw
In dried persimmon is made, because dried persimmon is suitable to storage, taste is unique, fragrant and sweet good to eat.Main oneself system of shining in peasant household of the processing of dried persimmon, this
The mode of sample is easily affected by weather and manufacturing process needs the amount peasant household of sulphuring, sulphuring to be difficult to control to, and sulphuring number of times receives day
Gas factor is floated larger；Dried persimmon is machined to be traded to trade market after semi-finished product, buyer agent to purchase dried persimmon also need into
Row continues to dry or add carry out after preservative market sale, and such dried persimmon quality cannot be effectively controlled.At present
There are indivedual enterprises using drying room drying mode, also oneself has built up drying room for part peasant household, but the dried persimmon quality dried out is not
Very well, color is dark, there is heavier astringent taste, and mouthfeel is more stiff.Jing is inquired about, in addition to persimmon is fabricated into dried persimmon, by persimmon
The report for being fabricated to preserved fruit is fewer, and vacuum that indivedual processing enterprises use, high temperature ooze sugared method to carry out making persimmon preserved fruit, this
Kind of method is serious for the local flavor of product, tissue and nutrient content destruction, the method processing persimmon preserved fruit be difficult to accomplish serialization,
Large-scale production.Therefore it provides a kind of method that persimmon makes preserved fruit, the deep processing, the added value of raising persimmon for persimmon,
Improve taste, optimization sense of taste is highly significant.
The content of the invention
The technical problem to be solved is to overcome persimmon preserved fruit to need high temperature blanching and high temperature in process
Destruction nutrition existing for sugaring, destroys the deficiency of local flavor, there is provided a kind of processing method of persimmon preserved fruit.
For achieving the above object, following technical proposals, the processing method of persimmon preserved fruit, including following tools be this invention takes
Body technique step：
（1）Select raw material：Select pulp colour light yellow, 7 one-tenth to 8 maturations of crisp persimmon；
（2）Persimmon deastringent：Persimmon deastringent is soaked using limewash, per 100kg persimmons 2～3kg of quick lime, first with a small amount of water-soluble
Fossil ash, adds water dilution, and the water yield there was not persimmon, soaked 3～4 days；
（3）Persimmon is cleaned：Acerbity-removing persimmon surface is scrubbed with brush machine, then adds spray and air blast cleaning, then drained the water；
（4）Persimmon peeling, section：The pericarp on acerbity-removing persimmon surface is removed totally using paring knife, persimmon fruit is cut into crescent moon
Shape, each is really cut into 6 to 8 lobes；
（5）Persimmon color protection：Soaked persimmon lobe 5-30 minutes using 5 ‰ sodium metabisulfite solution, taking-up drains to obtain color protection persimmon
Lobe is standby；
（6）Persimmon lobe sugar system, acid adjustment：By color protection persimmon lobe quantitative weighing, by 30～40 kilograms of white granulated sugar of addition, Portugal per hundred kilograms
30～50 kilograms of grape sugar, the ratio that 10～30 kilograms of malt syrup is pickled, and adds citric acid to enter after pickling 24～48 hours
Row acidity is adjusted, and is adjusted to fruit juice pH2.5～3.5 and is pickled 48～72 hours again；
（7）Drying, packaging：Chankings is taken out, syrup is drained, baking sieve drying is neatly arranged, drying is carried out in two times, for the first time
Drying temperature is 50-65 DEG C, and the time is 4 hours；After first drying, sieve is turned over, stand 8-10 hours and ease back, then carry out second baking
Dry, secondary drying temperature is 35～50 DEG C, is dried to moisture 18～25%, packs to obtain product.
The present invention for taking above-mentioned measure, by addition sugar and adjustment acidity a kind of persimmon preserved fruit is fabricated to, and raw material is not required to
The blanching of Jing high temperature and high temperature sugaring, and pickled using normal temperature, simple to operate, the required equipment used is less, is easier to carry out greatly
Large-scale production.The ratio for accurately adding auxiliary material can be accomplished in curing process, then with less than 65 °C of temperature section drying, make product
Soft taste, farthest retains the former fruit-like flavour and characteristic of persimmon.The product later stage preserved in 6 months normal temperature, color and luster, wind
Taste is almost unchanged.With following quality index：
Specific embodiment
Embodiment 1
（1）Select raw material：Select pulp colour light yellow, the crisp persimmon of 8 maturations；
（2）Persimmon deastringent：Take 2 kilograms of quick limes first to add water 10 kilograms, quick lime is dissolved, then add the dilution of 40 kg of water
Into limewash, 100 kilograms of persimmons are added in limewash and is soaked so that limewash did not had persimmon, soaked 4 days；
（3）Persimmon is cleaned：The acerbity-removing persimmon after limewash immersion is taken out, with brush machine acerbity-removing persimmon surface is scrubbed, then add clear water
Spray and air blast cleaning, then drain the water；
（4）Persimmon peeling, section：The pericarp on acerbity-removing persimmon surface is removed totally using paring knife, persimmon fruit is cut into crescent moon
Shape, each is really cut into 6 to 8 lobes；
（5）Persimmon color protection：Using 5 ‰ sodium metabisulfite solution immersion persimmon lobe 5 minutes, taking-up drain color protection persimmon lobe is standby
With；
（6）Persimmon lobe sugar system, acid adjustment：Take above-mentioned 100 kilograms of color protection persimmon lobe, add 30 kilograms of white granulated sugar, 50 kilograms of glucose,
30 kilograms of malt syrup is pickled, and adds citric acid to carry out acidity adjustment after pickling 24 hours, is adjusted to fruit juice pH 3.0, then
Pickle 72 hours；
（7）Drying, packaging：Chankings is taken out, syrup is drained, baking sieve drying is neatly arranged, drying is carried out in two times, for the first time
Drying temperature is 50 DEG C, and the time is 4 hours；After first drying, sieve is turned over, stands 8-10 hours and ease back, then carry out second drying,
Secondary drying temperature is 50 DEG C, is dried to moisture 18%, packs to obtain product.
Embodiment 2
（1）Select raw material：Select pulp colour light yellow, the crisp persimmon of 7 maturations；
（2）Persimmon deastringent：Take 3 kilograms of quick limes first to add water 20 kilograms, quick lime is dissolved, then add the dilution of 30 kg of water
Into limewash, 100 kilograms of persimmons are added in limewash and is soaked so that limewash did not had persimmon, soaked 3 days；
（3）Persimmon is cleaned：Acerbity-removing persimmon surface is scrubbed with brush machine, then adds spray and air blast cleaning, then drained the water；
（4）Persimmon peeling, section：The pericarp on acerbity-removing persimmon surface is removed totally using paring knife, persimmon fruit is cut into crescent moon
Shape, each is really cut into 6 to 8 lobes；
（5）Persimmon color protection：Persimmon lobe is soaked using 5 ‰ sodium metabisulfite solution 30 minutes, taking-up drains to obtain color protection persimmon lobe
It is standby；
（6）Persimmon lobe sugar system, acid adjustment：Take above-mentioned 100 kilograms of color protection persimmon lobe, add 40 kilograms of white granulated sugar, 30 kilograms of glucose,
10 kilograms of malt syrup is pickled, and adds citric acid to carry out acidity adjustment after pickling 48 hours, is adjusted to fruit juice pH 3.5, then
Pickle 48 hours；
（7）Drying, packaging：Chankings is taken out, syrup is drained, baking sieve drying is neatly arranged, drying is carried out in two times, for the first time
Drying temperature is 65 DEG C, and the time is 4 hours；After first drying, sieve is turned over, stands 8-10 hours and ease back, then carry out second drying,
Secondary drying temperature is 35 DEG C, is dried to moisture 18%, packs to obtain product.
Embodiment 3
（1）Select raw material：Select pulp colour light yellow, the crisp persimmon of 8 maturations；
（2）Persimmon deastringent：Take 2.5 kilograms of quick limes first to add water 20 kilograms, quick lime is dissolved, then add 30 kg of water dilute
Limewash is interpreted into, 100 kilograms of persimmons is added in limewash and is soaked so that limewash did not had persimmon, soaked 4 days；
（3）Persimmon is cleaned：Acerbity-removing persimmon surface is scrubbed with brush machine, then adds spray and air blast cleaning, then drained the water；
（4）Persimmon peeling, section：The pericarp on acerbity-removing persimmon surface is removed totally using paring knife, persimmon fruit is cut into crescent moon
Shape, each is really cut into 6 to 8 lobes；
（5）Persimmon color protection：Persimmon lobe is soaked using 5 ‰ sodium metabisulfite solution 20 minutes, taking-up drains to obtain color protection persimmon lobe
It is standby；
（6）Persimmon lobe sugar system, acid adjustment：Take above-mentioned 100 kilograms of color protection persimmon lobe, add 35 kilograms of white granulated sugar, 40 kilograms of glucose,
20 kilograms of malt syrup is pickled, and adds citric acid to carry out acidity adjustment after pickling 35 hours, is adjusted to fruit juice pH 2.5, then
Pickle 60 hours；
（7）Drying, packaging：Chankings is taken out, syrup is drained, baking sieve drying is neatly arranged, drying is carried out in two times, for the first time
Drying temperature is 55 DEG C, and the time is 4 hours；After first drying, sieve is turned over, stands 8-10 hours and ease back, then carry out second drying,
Secondary drying temperature is 40 DEG C, is dried to moisture 18%, packs to obtain product.
Claims (1)
1. the processing method of persimmon preserved fruit, it is characterised in that described processing method includes following particular technique steps：
（1）Select raw material：Select pulp colour light yellow, 7 one-tenth to 8 maturations of crisp persimmon；
（2）Persimmon deastringent：Persimmon deastringent is soaked using limewash, per 100kg persimmons 2～3kg of quick lime, first with a small amount of water-soluble
Fossil ash, adds water dilution, and the water yield there was not persimmon, soaked 3～4 days；
（3）Persimmon is cleaned：Acerbity-removing persimmon surface is scrubbed with brush machine, then adds spray and air blast cleaning, then drained the water；
（4）Persimmon peeling, section：The pericarp on acerbity-removing persimmon surface is removed totally using paring knife, persimmon fruit is cut into crescent moon
Shape, each is really cut into 6 to 8 lobes；
（5）Persimmon color protection：Soaked persimmon lobe 5-30 minutes using 5 ‰ sodium metabisulfite solution, taking-up drains to obtain color protection persimmon
Lobe is standby；
（6）Persimmon lobe sugar system, acid adjustment：By color protection persimmon lobe quantitative weighing, by 30～40 kilograms of white granulated sugar of addition, Portugal per hundred kilograms
30～50 kilograms of grape sugar, the ratio that 10～30 kilograms of malt syrup is pickled, and adds citric acid to enter after pickling 24～48 hours
Row acidity is adjusted, and is adjusted to fruit juice pH2.5～3.5 and is pickled 48～72 hours again；
（7）Drying, packaging：Chankings is taken out, syrup is drained, baking sieve drying is neatly arranged, drying is carried out in two times, for the first time
Drying temperature is 50-65 DEG C, and the time is 4 hours；After first drying, sieve is turned over, stand 8-10 hours and ease back, then carry out second baking
Dry, secondary drying temperature is 35～50 DEG C, is dried to moisture 18～25%, packs to obtain product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611018696.6A CN106615547A (en) | 2016-11-21 | 2016-11-21 | Processing method of preserved persimmons |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611018696.6A CN106615547A (en) | 2016-11-21 | 2016-11-21 | Processing method of preserved persimmons |
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| Publication Number | Publication Date |
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| CN106615547A true CN106615547A (en) | 2017-05-10 |
Family
ID=58809015
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611018696.6A Pending CN106615547A (en) | 2016-11-21 | 2016-11-21 | Processing method of preserved persimmons |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108338254A (en) * | 2018-03-12 | 2018-07-31 | 北大荒食品产业集团有限责任公司 | A kind of formula and its preparation process of matrimony vine dried meat treasure |
| CN108576352A (en) * | 2018-02-10 | 2018-09-28 | 荔浦县万家兴果蔬专业合作社 | A kind of processing method of persimmon preserved fruit |
| CN108713706A (en) * | 2018-04-13 | 2018-10-30 | 陕西科技大学 | A kind of dried persimmon processing method |
| CN109123060A (en) * | 2018-09-21 | 2019-01-04 | 广西来宾滋乐美食品有限公司 | A kind of ice cream of the persimmon containing cattle heart and preparation method thereof |
| CN110537685A (en) * | 2019-07-26 | 2019-12-06 | 天津科技大学 | multi-coupling-level linkage enhanced drying method and equipment for persimmon slices |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1620885A (en) * | 2004-12-16 | 2005-06-01 | 王国义 | Preserved persimmon production method |
| CN103652232A (en) * | 2012-09-23 | 2014-03-26 | 哈尔滨泰和鼎科技有限公司 | Preserved persimmon fruit and production method thereof |
| CN105379937A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Preserved persimmon and preparation method thereof |
| CN105639237A (en) * | 2014-12-03 | 2016-06-08 | 李长娟 | Persimmon processing and treating method |
-
2016
- 2016-11-21 CN CN201611018696.6A patent/CN106615547A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1620885A (en) * | 2004-12-16 | 2005-06-01 | 王国义 | Preserved persimmon production method |
| CN103652232A (en) * | 2012-09-23 | 2014-03-26 | 哈尔滨泰和鼎科技有限公司 | Preserved persimmon fruit and production method thereof |
| CN105639237A (en) * | 2014-12-03 | 2016-06-08 | 李长娟 | Persimmon processing and treating method |
| CN105379937A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Preserved persimmon and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108576352A (en) * | 2018-02-10 | 2018-09-28 | 荔浦县万家兴果蔬专业合作社 | A kind of processing method of persimmon preserved fruit |
| CN108338254A (en) * | 2018-03-12 | 2018-07-31 | 北大荒食品产业集团有限责任公司 | A kind of formula and its preparation process of matrimony vine dried meat treasure |
| CN108713706A (en) * | 2018-04-13 | 2018-10-30 | 陕西科技大学 | A kind of dried persimmon processing method |
| CN108713706B (en) * | 2018-04-13 | 2022-03-04 | 陕西怡萱农业科技有限公司 | Processing method of dried persimmon |
| CN109123060A (en) * | 2018-09-21 | 2019-01-04 | 广西来宾滋乐美食品有限公司 | A kind of ice cream of the persimmon containing cattle heart and preparation method thereof |
| CN110537685A (en) * | 2019-07-26 | 2019-12-06 | 天津科技大学 | multi-coupling-level linkage enhanced drying method and equipment for persimmon slices |
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Application publication date: 20170510 |