CN107373486A - A kind of dry preparation method of dried persimmon - Google Patents
A kind of dry preparation method of dried persimmon Download PDFInfo
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- CN107373486A CN107373486A CN201710588109.5A CN201710588109A CN107373486A CN 107373486 A CN107373486 A CN 107373486A CN 201710588109 A CN201710588109 A CN 201710588109A CN 107373486 A CN107373486 A CN 107373486A
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- persimmon
- fruit
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- dried persimmon
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
Abstract
The invention discloses the preparation method that a kind of dried persimmon is done, and comprising harvesting sorting, cleaning is peeled, Exposure to Sunlight pressure is pinched, sulphuring takes away the puckery taste, pinch solarization shaping, heap covers frost, wind jelly air-dries seven steps.For the present invention by manually peeling, the process such as manual shaping can prevent the loss of the materials such as dried persimmon protein, sugar, trace element and other vitamins, be effectively retained the original local flavor and nutritional ingredient of dried persimmon, in addition, manual operations is hardly damaged dried persimmon outward appearance, power uniformity, and color and luster is preferable；Taken away the puckery taste by sulphuring and later stage wind freezes air drying process, not only can effectively remove astringent taste caused by tannic acid, and anti-puckery phenomenon during later stage baking can be prevented, so as to ensure the preferable mouthfeel of dried persimmon.The dried persimmon conscience that the present invention obtains, had both remained the flavor of persimmon fruit, and outward appearance is homogeneous, and color and luster is preferable, and and can ensures good mouthfeel, and does not destroy its medical value, can make edible food, can also be eaten as medicine；It is direct-edible.
Description
Technical field
The invention belongs to processing of farm products field, is related to a kind of new dried persimmon, more particularly to the making side that a kind of dried persimmon is dry
Method.
Background technology
" Chinese Persimmon township " is used as in the village of Fuping, dried persimmon comes from Ming and Qing, the high-quality sharp persimmon warp that selected local body is big, color and luster is orange red
Multiple working procedure, manual arch making drugs into frostlike powder, which is frozen, to be formed, bright with meat softness, white savoury alcohol and extensively welcome by domestic and international client, be for
Superfine product in cake, it is decided to be the local famous and expensive special local product in the whole nation always.Dried persimmon is in patty, and property is sweet wet nontoxic, soft or hard appropriateness, the taste of food
Sweet tea, has the effect of nourishing, hemostasis, relieving alcoholism, embellish lung, relieving cough and reducing sputum, heat-clearing is quenched one's thirst, the puckery intestines of invigorating the spleen wet one's whistle, and is prevention iodine deficiency
The good food of property Thyroid Gland Swell.One layer of persimmon sugar of dried persimmon surface attachment, it is pure white like face, pharyngitis, aphtha can be controlled.According to scientific analysis,
In dried persimmon in addition to containing abundant protein, fructose, fat, calcium, phosphorus, carrotene and heat, also containing higher magnesium, thiamine,
The compositions such as riboflavin, ascorbic acid, there is heat-clearing, moistening lung, quench the thirst, antibechic, the effect of eliminating the phlegm, and hypertension, chronic branch gas
One of health fruits of disease such as Guan Yan, artery sclerosis.
Traditional " closing youngster's dried persimmon " link up with, peeled by harvesting, folding, frame is hung, pinch the heart, undercarriage, water outlet, conjunction cake, damp frost etc.
12 procedures, process is numerous and diverse, relies primarily on natural conditions processing and fabricating and forms, and dried persimmon quality is larger by effect of natural conditions, production
Product quality is difficult to control, of low quality.And in dried persimmon manufacturing process, processor for dried persimmon take away the puckery taste and anti-puckery research compared with
It is few, cause dried persimmon astringent taste to be present, influence eating mouth feel.
In view of above-mentioned technological deficiency, creator of the present invention obtains this creation finally by prolonged research and practice.
The content of the invention
The invention aims to solve shortcoming present in prior art, and the making side that a kind of dried persimmon proposed is dry
Method.
To achieve these goals, the present invention proposes a kind of dry preparation method of dried persimmon, it is characterised in that including following step
Suddenly：
1）Harvest sorting
Selection harvests persimmon fruit after the Frost's Descent, and it is harvesting, folding hook when yellow declines slightly aobvious red specifically to choose fruit color；
The persimmon fruit chosen in the present invention is the sharp persimmon in the village of Fuping, and such sharp persimmon has benefited from Ishikawa river, and its two sides fertile soil ground vapour,
With body is big, color and luster is orange red, the high-quality quality such as taste good, preferable raw material basis is provided for the making of dried persimmon conscience；
2）Cleaning is peeled
By above-mentioned steps 1）In the persimmon fruit chosen, rinsed twice with clear water, fruit surface is in golden yellow free from dust；Pull out and drain,
Then removed the peel with paring knife；
Process of peeling is focused on firmly uniform, makes pericarp thin and thick consistent, with do not leak cut, continuous skin is advisable, and pericarp gets over Bao Yuehao,
There is disconnected skin, when leakage is cut, accomplish to make up in time, keep pulp bright and clean smooth, so as to ensure that the dried persimmon conscience of making have compared with
Good outward appearance and color and luster, it also can preferably retain the flavor of persimmon fruit；
3）Exposure to Sunlight is affectedly bashful
Above-mentioned steps 2）The persimmon fruit of middle peeling is hung on dried persimmon hanging frame, is exposed to the sun under sunshine, is overturn 5~8 times daily, will
Fruit shine, shine it is even, shine saturating, by 3 weeks, be affectedly bashful repeatedly with hand fully, to pulp is soft, tissue melt, reach it is soft without
Rotten, the molten state without dissipating；
In this operating process, the uniformity consistency of persimmon fruit is ensure that in a manner of artificial pressure is pinched, both can guarantee that not broken for outward appearance
Bad property, it can realize that fully pressure is pinched, and makes its fruit soft and flexible, the dried persimmon of making is not in soft or hard differs again
Phenomenon, so as to possess more preferable quality；
4）Sulphuring takes away the puckery taste
By above-mentioned steps 3）In the fruit pinched be surrounded with cotton, every frame is 2000 jin of fruits, and spacing is 45~60 lis
Rice, stove drying steam frame is sealed, persistently sets off fumigation, fumigate 10~15 minutes, is then opened sealing, smog is dissipated naturally
To the greatest extent, it is stand-by；
Wherein, 100 grams of sulphur of every 2000 jin/frame persimmon fruit.Dried persimmon per jin is with 0.05 gram；
The introducing of sulphuring technique and the rational design of steam frame, it can both ensure that processing of taking away the puckery taste can be achieved in persimmon fruit on this condition,
The nutritional ingredient of persimmon fruit in itself will not be changed because of the use of time and sulphur again, the tannic acid in its fruit can effectively be dispelled
Remove, taken away the puckery taste so as to realize；
5）Pinch solarization shaping
By above-mentioned steps 4）In the persimmon fruit smoked carry out fully pinching the heart, drying, shine to pulp moisture fully evaporate, pliability it is preferable
Untill；Then peripheral parcel is carried out with plastic cloth, makes its first tide white；
6）Frost is sealed in sizing
By above-mentioned steps 5）The persimmon fruit of middle shaping is put is exposed to the sun in the sun, and after undetermined type, undercarriage is placed in storehouse, stacking 18~30
My god, after condensing one layer of persimmon sugar after fruitcake face, you can dried persimmon is made；
Wherein, when going out frost, it should be noted that stir up and down；
7）Wind, which freezes, to be air-dried
First, by above-mentioned steps 6）In obtained dried persimmon be put into controlled atmosphere cold, freeze after 120 hours wind and air-dry, concentration and retain
The sugar of dried persimmon；Then, dried under natural normal temperature 6 hours, carry out low-temperature bake afterwards 12 hours, filled after baking
Basket, stacking 48 hours；Controlled atmosphere cold is put it into again, and wind, which freezes, to be air-dried 36 hours, its moisture consumption is lost 95%；Finally, it is exposed to the sun
3 hours, cut the persimmon base of a fruit and paripheral zone is had a surplus the part of skin, cut with slitting transverse machine, put it into hurricane drier and air-dry 4-5
Hour, time sorted according to the size of dried persimmon and quality are excellent, subpackage listing.
8）Storage is edible
The moistureproof storage of lucifuge, shelf-life are 3~6 months to the dried persimmon processed at normal temperatures.
Further, in above-mentioned steps 1）In, described persimmon fruit is the sharp persimmon in the village of Fuping；Persimmon fruit, which is chosen, should select fruit big,
Fruit shape is rectified, and fruit top is flat or slightly projection, and no longitudinal furrow, sugar content is high, and water content is moderate, the kind of seedless or few core；Described persimmon
Fruit is fully ripe, and color and luster is clear red, and core is hollow, curved point jaundice.
Further, in above-mentioned steps 2）In, described attention of peeling is firmly uniform, makes pericarp thin and thick consistent, not leak
Cut, continuous skin is advisable, pericarp gets over Bao Yuehao, if there is disconnected skin, leakage is cut, and to be made up in time, keeps pulp bright and clean smooth.
Compared with prior art, a kind of dry preparation method of dried persimmon proposed by the present invention, its advantage include following side
Face：
（1）The manufacturing process of dried persimmon is not only simplified, reduces production cost, and reduces what process numerous excessively may be brought into
Bacterial number, the hygienic quality of dried persimmon is ensure that to a certain extent, more conform to food standard and demand for exports；
（2）It is more than relying on natural climate in dried persimmon manufacturing process, but selects natural climate to dry process and manual control mistake
Journey is combined, and greatly introduces artificial controllable factor, can be with more efficient guarantee dried persimmon into cake rate and into cake quality；
（3）By effective implementation of sulphuring technique, the tannin acid substance in persimmon fruit is eliminated, can be effectively except puckery, the later stage uses gas
Adjust freezer to enter sector-style and freeze air-dried operation, add low temperature and the processing of wind jelly, the anti-puckery phenomenon of dried persimmon can be prevented well, from
And ensure the preferable mouthfeel of dried persimmon, using physical operations process, the nutriment composition of dried persimmon will not be damaged, greatly
Remain the original flavor and medical value of dried persimmon.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment is only
It is part of the embodiment of the present invention, rather than whole embodiments.
Embodiment 1
1）Harvest sorting
Selection harvests persimmon fruit after the Frost's Descent, and it is harvesting, folding hook when yellow declines slightly aobvious red specifically to choose fruit color, is adopted
The fruit of receipts is commonly that fruit is big, and fruit shape is rectified, and fruit top is flat or slightly projection, and no longitudinal furrow, sugar content is high, and water content is moderate, it is seedless or
Few core, and abundant ripe, color and luster is clear red, and core is hollow, curved point jaundice；
2）Cleaning is peeled
By above-mentioned steps 1）In the persimmon fruit chosen, rinsed twice with clear water, fruit surface is in golden yellow free from dust；Pull out and drain,
Then removed the peel with paring knife；
3）Exposure to Sunlight pressure is pinched
Above-mentioned steps 2）The persimmon fruit uniform discharge of middle peeling is exposed to the sun in screen tray under sunshine, stirs daily 5 times, by fruit
It is real shine, shine it is even, shine saturating, by 21 days, pressed and pinched fully repeatedly with hand, to pulp is soft, tissue melt, reach it is soft without it is rotten,
The molten state without dissipating；
4）Sulphuring takes away the puckery taste
Weigh 100 grams of sulphur to be used in sulphuring technique, by above-mentioned steps 3）In 1000 kilograms of fruit having pinched be placed on stove drying steaming
On frame, spacing is 45 centimetres, and stove drying steam frame is sealed, fumigation is persistently seted off 10 minutes, is fumigated, and then opens sealing, makes
Smog disperses naturally, takes out, and discharge is neat, stand-by；
5）Pinch solarization shaping
By above-mentioned steps 4）In the persimmon fruit smoked carry out fully pinching the heart, drying, shine to pulp moisture fully evaporate, pliability it is preferable
Untill；Then peripheral parcel is carried out with plastic cloth, makes its first tide white；
6）Frost is sealed in sizing
By above-mentioned steps 5）The persimmon fruit of middle shaping is put is exposed to the sun in the sun, after undetermined type, is placed in storehouse, stacking 18 days, treats fruit
After cake face condenses one layer of persimmon sugar, you can dried persimmon is made；
Wherein, when going out frost, it should be noted that stir up and down；
7）Wind, which freezes, to be air-dried
First, by above-mentioned steps 6）In obtained dried persimmon be put into controlled atmosphere cold, freeze after 120 hours wind and air-dry, concentration and retain
The sugar of dried persimmon；Then, dried under natural normal temperature 6 hours, carry out low-temperature bake afterwards 12 hours, filled after baking
Basket, stacking 48 hours；Controlled atmosphere cold is put it into again, and wind, which freezes, to be air-dried 36 hours, its moisture consumption is lost 95%；Finally, it is exposed to the sun
3 hours, cut the persimmon base of a fruit and paripheral zone is had a surplus the part of skin, cut with slitting transverse machine, put it into hurricane drier and air-dry 4-5
Hour, time sorted according to the size of dried persimmon and quality are excellent, subpackage listing.
Embodiment 2
1）Harvest sorting
Selection harvests persimmon fruit after the Frost's Descent, and it is harvesting, folding hook when yellow declines slightly aobvious red specifically to choose fruit color, is adopted
The fruit of receipts is commonly that fruit is big, and fruit shape is rectified, and fruit top is flat or slightly projection, and no longitudinal furrow, sugar content is high, and water content is moderate, it is seedless or
Few core, and abundant ripe, color and luster is clear red, and core is hollow, curved point jaundice；
2）Cleaning is peeled
By above-mentioned steps 1）In the persimmon fruit chosen, rinsed twice with clear water, fruit surface is in golden yellow free from dust；Pull out and drain,
Then removed the peel with paring knife；
3）Exposure to Sunlight pressure is pinched
Above-mentioned steps 2）The persimmon fruit uniform discharge of middle peeling is exposed to the sun in screen tray under sunshine, stirs daily 6 times, by fruit
It is real shine, shine it is even, shine saturating, by 21 days, pressed and pinched fully repeatedly with hand, to pulp is soft, tissue melt, reach it is soft without it is rotten,
The molten state without dissipating；
4）Sulphuring takes away the puckery taste
Weigh and 100 grams of sulphur is used in sulphuring technique, above-mentioned steps 3）In 1000 kilograms of fruits having pinched be placed on stove drying steaming
On frame, spacing is 50 centimetres, and stove drying steam frame is sealed, fumigation is persistently seted off 12 minutes, is fumigated, and then opens sealing, makes
Smog disperses naturally, takes out, and discharge is neat, stand-by；
5）Pinch solarization shaping
By above-mentioned steps 4）In the persimmon fruit smoked carry out fully pinching the heart, drying, shine to pulp moisture fully evaporate, pliability it is preferable
Untill；Then peripheral parcel is carried out with plastic cloth, makes its first tide white；
6）Frost is sealed in sizing
By above-mentioned steps 5）The persimmon fruit of middle shaping is put is exposed to the sun in the sun, after undetermined type, is placed in storehouse, stacking 21 days, treats fruit
After cake face condenses one layer of persimmon sugar, you can dried persimmon is made；
Wherein, when going out frost, it should be noted that stir up and down；
7）Wind, which freezes, to be air-dried
First, by above-mentioned steps 6）In obtained dried persimmon be put into controlled atmosphere cold, freeze after 120 hours wind and air-dry, concentration and retain
The sugar of dried persimmon；Then, dried under natural normal temperature 6 hours, carry out low-temperature bake afterwards 12 hours, filled after baking
Basket, stacking 48 hours；Controlled atmosphere cold is put it into again, and wind, which freezes, to be air-dried 36 hours, its moisture consumption is lost 95%；Finally, it is exposed to the sun
3 hours, cut the persimmon base of a fruit and paripheral zone is had a surplus the part of skin, cut with slitting transverse machine, put it into hurricane drier and air-dry 4-5
Hour, time sorted according to the size of dried persimmon and quality are excellent, subpackage listing.
Embodiment 3
1）Harvest sorting
Selection harvests persimmon fruit after the Frost's Descent, and it is harvesting, folding hook when yellow declines slightly aobvious red specifically to choose fruit color, is adopted
The fruit of receipts is commonly that fruit is big, and fruit shape is rectified, and fruit top is flat or slightly projection, and no longitudinal furrow, sugar content is high, and water content is moderate, it is seedless or
Few core, and abundant ripe, color and luster is clear red, and core is hollow, curved point jaundice；
2）Cleaning is peeled
By above-mentioned steps 1）In the persimmon fruit chosen, rinsed twice with clear water, fruit surface is in golden yellow free from dust；Pull out and drain,
Then removed the peel with paring knife；
3）Exposure to Sunlight pressure is pinched
Above-mentioned steps 2）The persimmon fruit uniform discharge of middle peeling is exposed to the sun in screen tray under sunshine, stirs daily 8 times, by fruit
It is real shine, shine it is even, shine saturating, by 21 days, pressed and pinched fully repeatedly with hand, to pulp is soft, tissue melt, reach it is soft without it is rotten,
The molten state without dissipating；
4）Sulphuring takes away the puckery taste
Weigh 100 grams of sulphur to be used in sulphuring technique, by above-mentioned steps 3）In 1000 kilograms of fruits having pinched be placed on stove drying steam frame
On, spacing is 60 centimetres, and stove drying steam frame is sealed, fumigation is persistently seted off 15 minutes, is fumigated, and then opens sealing, makes cigarette
Mist disperses naturally, takes out, and discharge is neat, stand-by；
5）Pinch solarization shaping
By above-mentioned steps 4）In the persimmon fruit smoked carry out fully pinching the heart, drying, shine to pulp moisture fully evaporate, pliability it is preferable
Untill；Then peripheral parcel is carried out with plastic cloth, makes its first tide white；
6）Frost is sealed in sizing
By above-mentioned steps 5）The persimmon fruit of middle shaping is put is exposed to the sun in the sun, after undetermined type, is placed in storehouse, stacking 30 days, treats fruit
After cake face condenses one layer of persimmon sugar, you can dried persimmon is made；
Wherein, when going out frost, it should be noted that stir up and down；
7）Wind, which freezes, to be air-dried
First, by above-mentioned steps 6）In obtained dried persimmon be put into controlled atmosphere cold, freeze after 120 hours wind and air-dry, concentration and retain
The sugar of dried persimmon；Then, dried under natural normal temperature 6 hours, carry out low-temperature bake afterwards 12 hours, filled after baking
Basket, stacking 48 hours；Controlled atmosphere cold is put it into again, and wind, which freezes, to be air-dried 36 hours, its moisture consumption is lost 95%；Finally, it is exposed to the sun
3 hours, cut the persimmon base of a fruit and paripheral zone is had a surplus the part of skin, cut with slitting transverse machine, put it into hurricane drier and air-dry 4-5
Hour, time sorted according to the size of dried persimmon and quality are excellent, subpackage listing.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (3)
1. the dry preparation method of a kind of dried persimmon, it is characterised in that comprise the following steps：
1）Harvest sorting
Selection harvests persimmon fruit after the Frost's Descent, and it is harvesting, folding hook when yellow declines slightly aobvious red specifically to choose fruit color；
2）Cleaning is peeled
By above-mentioned steps 1）In the persimmon fruit chosen, rinsed twice with clear water, fruit surface is in golden yellow bright free from dust；Pull drip out
It is dry, then removed the peel with paring knife；
3）Exposure to Sunlight is affectedly bashful
Above-mentioned steps 2）The persimmon fruit of middle peeling is hung on dried persimmon hanging frame, is exposed to the sun under sunshine, is overturn 5~8 times daily, will
Fruit shine, shine it is even, shine saturating, by 3 weeks, be affectedly bashful repeatedly with hand fully, to pulp is soft, tissue melt, reach it is soft without
Rotten, the molten state without dissipating；
4）Sulphuring takes away the puckery taste
By above-mentioned steps 3）In the fruit pinched be surrounded with cotton, every frame is 2000 jin of fruits, and spacing is 45~60 lis
Rice, stove drying steam frame is sealed, persistently sets off fumigation, fumigate 10~15 minutes, is then opened sealing, smog is dissipated naturally
To the greatest extent, take out, discharge is neat, stand-by；
Wherein, 100 grams of sulphur of every 2000 jin/frame persimmon fruit, dried persimmon per jin is with 0.05 gram；
5）Pinch solarization shaping
By above-mentioned steps 4）In the persimmon fruit smoked carry out fully pinching the heart, drying, shine to pulp moisture fully evaporate, pliability it is preferable
Untill；Then peripheral parcel is carried out with plastic cloth, makes its first tide white；
6）Frost is sealed in sizing
By above-mentioned steps 5）The persimmon fruit of middle shaping is put is exposed to the sun in the sun, and after undetermined type, undercarriage is placed in storehouse, seals 18~30
My god, after condensing one layer of persimmon sugar after fruitcake face, you can dried persimmon is made；
Wherein, when going out frost, it should be noted that stir up and down；
7）Wind, which freezes, to be air-dried
First, by above-mentioned steps 6）In obtained dried persimmon be put into controlled atmosphere cold, freeze after 120 hours wind and air-dry, concentration and retain
The sugar of dried persimmon；Then, dried under natural normal temperature 6 hours, carry out low-temperature bake afterwards 12 hours, filled after baking
Basket, stacking 48 hours；Controlled atmosphere cold is put it into again, and wind, which freezes, to be air-dried 36 hours, its moisture consumption is lost 95%；Finally, it is exposed to the sun
3 hours, cut the persimmon base of a fruit and paripheral zone is had a surplus the part of skin, cut with slitting transverse machine, put it into hurricane drier and air-dry 4-5
Hour, time sorted according to the size of dried persimmon and quality are excellent, subpackage listing；
8）Storage is edible
The moistureproof storage of lucifuge, shelf-life are 3~6 months to the dried persimmon processed at normal temperatures.
2. the preparation method that a kind of dried persimmon according to claims 1 is done, it is characterised in that in above-mentioned steps 1）In, institute
The persimmon fruit stated is the sharp persimmon in the village of Fuping；Persimmon fruit, which is chosen, should select that fruit is big, and fruit shape is rectified, and fruit top is flat or slightly projection, no longitudinal furrow, containing sugar
Amount is high, and water content is moderate, the kind of seedless or few core；Described persimmon fruit is fully ripe, and color and luster is clear red, and core is hollow, curved point
Jaundice.
3. the preparation method that a kind of dried persimmon according to claims 1 is done, it is characterised in that in above-mentioned steps 2）In, institute
State peel pay attention to it is firmly uniform, make pericarp thin and thick consistent, with do not leak cut, continuous skin is advisable, pericarp gets over Bao Yuehao, if breaking
Skin, leakage are cut, and to be made up in time, keep pulp bright and clean smooth.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710588109.5A CN107373486A (en) | 2017-07-19 | 2017-07-19 | A kind of dry preparation method of dried persimmon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710588109.5A CN107373486A (en) | 2017-07-19 | 2017-07-19 | A kind of dry preparation method of dried persimmon |
Publications (1)
| Publication Number | Publication Date |
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| CN107373486A true CN107373486A (en) | 2017-11-24 |
Family
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| CN201710588109.5A Pending CN107373486A (en) | 2017-07-19 | 2017-07-19 | A kind of dry preparation method of dried persimmon |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287992A (en) * | 2018-08-28 | 2019-02-01 | 桂林恭城丰华园食品有限公司 | Yue Fei Fei cake heat pump processing method |
| US11116230B2 (en) * | 2019-07-26 | 2021-09-14 | Sdic Zhonglu Fruit Juice Co., Ltd. | Technology for three-dimensional microwave air-jet drying of persimmon slices |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006288373A (en) * | 2005-04-13 | 2006-10-26 | Masahiro Sano | Method for producing processed persimmon food |
| CN103584011A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Making method of nutritious persimmon cakes |
| CN103704629A (en) * | 2013-12-14 | 2014-04-09 | 高磊 | Method for making dried persimmons |
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2017
- 2017-07-19 CN CN201710588109.5A patent/CN107373486A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006288373A (en) * | 2005-04-13 | 2006-10-26 | Masahiro Sano | Method for producing processed persimmon food |
| CN103584011A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Making method of nutritious persimmon cakes |
| CN103704629A (en) * | 2013-12-14 | 2014-04-09 | 高磊 | Method for making dried persimmons |
Non-Patent Citations (1)
| Title |
|---|
| 杨茂华: "《柿饼加工制作方法》", 《中国农技推广》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287992A (en) * | 2018-08-28 | 2019-02-01 | 桂林恭城丰华园食品有限公司 | Yue Fei Fei cake heat pump processing method |
| US11116230B2 (en) * | 2019-07-26 | 2021-09-14 | Sdic Zhonglu Fruit Juice Co., Ltd. | Technology for three-dimensional microwave air-jet drying of persimmon slices |
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