CN108991431A - A kind of dried persimmon manufacture craft - Google Patents
A kind of dried persimmon manufacture craft Download PDFInfo
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- CN108991431A CN108991431A CN201810902040.3A CN201810902040A CN108991431A CN 108991431 A CN108991431 A CN 108991431A CN 201810902040 A CN201810902040 A CN 201810902040A CN 108991431 A CN108991431 A CN 108991431A
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- 244000236655 Diospyros kaki Species 0.000 title claims abstract description 159
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 157
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 133
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 14
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 14
- 241001330002 Bambuseae Species 0.000 claims abstract description 14
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 14
- 239000011425 bamboo Substances 0.000 claims abstract description 14
- 241000723345 Chrysophyllum Species 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000005070 sampling Methods 0.000 claims abstract description 10
- 238000001514 detection method Methods 0.000 claims abstract description 9
- 230000007613 environmental effect Effects 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 239000000725 suspension Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000465 moulding Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 230000037303 wrinkles Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 230000000717 retained effect Effects 0.000 claims description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000008597 Diospyros kaki Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- 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
Abstract
The invention discloses a kind of dried persimmon manufacture crafts, comprising the following steps: (1) cleans persimmon fruit, drains, removes the peel；(2) persimmon fruit is sterilized, color protection；(3) the suspension restocking of persimmon fruit is subjected to natural drying, the sunning time is 15-20 days；(4) hardness of fruit detector sampling Detection persimmon fruit hardness is used, is determined according to hardness and pinches cake for the first time；(5) force feedback gloves are worn to carry out pinching cake for the first time；(6) it pinches to dry again 7-10 days after cake for the first time and is pinched cake for the second time；(7) it pinches after drying 3-5 days again after cake, is removed from drying frame for the second time；(8) the persimmon fruit removed is replaced into laying with the golden leaf of bamboo dried, the persimmon fruit being alternately stacked and golden leaf of bamboo film environmental sealing is then subjected to stacking with film；(9) the persimmon fruit of stacking is taken out and dries 2-3 frost in the sky, up to dried persimmon after upper frost.The present invention can accurately control the sunning time of persimmon fruit and what dried persimmon pinched cake process pinch cake dynamics.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of dried persimmon manufacture craft.
Background technique
In traditional dried persimmon manufacturing process, it will usually carry out color protection and sterilization using sulphuring processing, but pass through sulphuring
The dried persimmon of processing has the residual of sulfur dioxide, and there are the hidden danger of food safety, and can generate when edible certain pungent
Sense, influences eating mouth feel；Generally use the Pericarpium Kaki dried when dried persimmon heap is covered frost, but some regional air humiditys
Greatly, Pericarpium Kaki is difficult to dry and easily go mouldy, and dried persimmon heap is caused to cover white difficulty.In addition dried persimmon dries in the air in traditional dried persimmon manufacture craft
Shining and pinching cake process all is to control the sunning time by the experience for pinching cake master worker and pinch cake dynamics, not due to annual weather
Together, therefore the annual sunning time is also different, often will appear that the dried persimmon sunning time is inadequate, and water content is big, cause dried persimmon it is softer,
Easily mildew, is not easy frost, not shelf-stable, or because sunning time longer dehydration is excessive, causes dried persimmon stiff, influence mouthfeel；Pinch cake
Dynamics seriously affect the production of dried persimmon, it is overweight to pinch cake dynamics, easily pinches brokenly dried persimmon epidermis, causes pulp to overflow from breakage, easily
It mildews rotten, pinches cake dynamics and kick the beam, it is difficult to pulp be pinched soft, be unfavorable for persimmon fruit dehydration, will lead to the sunning time extends, and influences fruit
Meat saccharification, causes dried persimmon with astringent taste.
Summary of the invention
The technical problems to be solved by the invention are in view of the above shortcomings of the prior art, to provide a kind of dried persimmon production work
Skill, which can accurately control the sunning time of persimmon fruit and what dried persimmon pinched cake process pinch cake dynamics.
The technical scheme adopted by the invention is that: a kind of dried persimmon manufacture craft, comprising the following steps:
(1) the persimmon fruit chosen cleaned, drain, removed the peel after draining spare；
(2) the persimmon fruit after peeling is sterilized, color protection；
(3) the persimmon fruit suspension restocking after sterilization, color protection is subjected to natural drying, the sunning time is 15-20 days；
(4) after sunning forms one layer of dry hide to persimmon fruit surface, the persimmon fruit of sunning is examined using the sampling of hardness of fruit detector
Persimmon fruit hardness is surveyed, the average hardness value to sampling Detection persimmon fruit reaches 5.0-6.0kg/cm2When, it can carry out pinching cake for the first time；
(5) when pinching cake for the first time, force feedback gloves need to be worn by pinching cake personnel, will pinch power control in 1.4-2.7kg；
(6) it pinches to dry again after cake for the first time and is pinched within 7-10 days cake for the second time, pinch cake for the second time and need the lump of pulp
It all pinches soft, carries out preliminary moulding, force feedback gloves need to equally be worn by pinching cake for the second time, will pinch power control in 2.0-3.0kg；
(7) it is dried again 3-5 days after pinching cake for the second time, when soft or hard consistent, slightly elastic inside and outside persimmon fruit pulp, using fruit
Hardness detecting instrument sampling Detection persimmon fruit hardness, when persimmon fruit hardness number reaches 2.8-3.2kg/cm2When, it is removed from drying frame；
(8) the persimmon fruit removed is replaced into laying with the golden leaf of bamboo dried, then with film by the persimmon fruit being alternately stacked and gold
Leaf of bamboo film environmental sealing, persimmon fruit eases back after environmental sealing 3-4 days；
(9) the persimmon fruit to ease back is taken out and dries 2-3 frost in the sky, up to dried persimmon after upper frost.
Preferably, in step (1) pericarp of carpopodium surrounding need to be retained, the pericarp width of reservation is no more than when peeling
1cm。
Preferably, 4-5s in the water that the sterilization, color protection in step (2) use the persimmon fruit that will be removed the peel to immerse 90-100 DEG C,
It pulls out and drains after immersion.
Preferably, the sterilization, color protection in step (2) use the high-temperature steam to 90-100 DEG C of the injection of the persimmon fruit of peeling,
Injecting time is 3-4s.
Preferably, the spacing in step (3) between adjacent persimmon fruit is 20cm, bottom persimmon fruit ground clearance is not less than 50cm.
Preferably, the sunning in step (3) is blowed the persimmon fruit of sunning in rainy weather needs.
Preferably, pinch cake in length and breadth using two hands when step (5) first pinches cake, with pinching with turning；Step (6) pinches cake for the second time
Shi Caiyong is pinched from the top down, until the lump of pulp is all pinched soft.
Preferably, in step (8) every layer of persimmon fruit with a thickness of 5-6cm, every layer of golden leaf of bamboo piece with a thickness of 2-3cm.
Preferably, going out during frost sunning in step (9), distance is not less than 10cm to bottom persimmon fruit from the ground.
Preferably, going out during frost sunning in step (9), needs the persimmon fruit for coarse wrinkle occur to fruit face to carry out the
Cake is pinched three times, and pulp is pinched into soft and shaping.
The beneficial effects of the present invention are:
(1) by using hardness of fruit detector to be sampled detection to the hardness of persimmon fruit before pinching cake for the first time, thus
Guarantee that the hardness of persimmon fruit when pinching cake is moderate, to carry out pinching cake for the first time under the optimal hardness of persimmon fruit, is produced to improve
Dried persimmon quality and mouthfeel；
(2) by when pinching cake use force feedback gloves, consequently facilitating determine and control every time pinch cake needed for dynamics, protect
Demonstrate,proved pulp it is pinched soft while to avoid persimmon fruit epidermis pinched broken, while reducing the requirement for pinching cake process to cake experience is pinched；
(3) persimmon fruit is immersed by high-temperature water or persimmon fruit is sprayed by high-temperature steam, so that high temperature sterilization is carried out to persimmon fruit, from
And avoid and the sulfur dioxide residue generated is handled using sulphuring, the safety of food is improved, while high temperature is to persimmon fruit surface
The brown stain in the production process of persimmon fruit can also be prevented while sterilization, play certain color-protecting function；
(4) using golden leaf of bamboo stacking persimmon fruit, because golden leaf of bamboo water content is low, surface is smooth, the dry and wet of persimmon fruit can effectively be adjusted
Degree is not adhered with persimmon fruit, solves the problems, such as that some areas are not easy greatly upper frost because of air humidity；
(5) after pinching cake, sunning for the second time, by hardness of fruit detector test persimmon fruit hardness, persimmon fruit can be determined in time
Hardness and water content, so that it is determined that the best undercarriage time of persimmon fruit, can improve the quality and mouthfeel of the dried persimmon produced；
(6) persimmon fruit is blowed when drying rainy days, the humidity on persimmon fruit surface can be reduced, reduce the probability of mildew；
(7) cake is pinched for the first time and pinches cake in length and breadth using two hands, with pinching with turn, can be made to be more uniformly stressed inside persimmon fruit, be improved
Pinch the efficiency and quality of cake；
(8) cake is pinched for the second time using pinching from the top down, the lump in persimmon fruit can be caught up with to same direction, while lump is always
Power is pinched, the efficiency of lump softening can be improved
Specific embodiment
Below in conjunction with specific embodiment, invention is further described in detail.
Embodiment 1
Dried persimmon manufacture craft provided in this embodiment, comprising the following steps:
(1) the persimmon fruit chosen is rinsed well with clear water and is drained, used after draining and step on the semi-automatic skinning machine of formula for persimmon fruit fruit
Under apron rotary cut, peeling is clean, it is desirable that the pericarp thin skin under cutting is uniform, need to retain the pericarp of carpopodium surrounding, and the pericarp of reservation is wide
Degree is no more than 1cm, keeps pulp bright and clean smooth after peeling；
(2) the persimmon fruit after peeling is immersed to 5s in 90-100 DEG C of water, then pulls out and drains, completes sterilization cleaning, simultaneously
The brown stain in the production process of persimmon fruit is prevented, certain color-protecting function is played；
(3) the persimmon fruit suspension restocking after sterilization, color protection is subjected to natural drying, the sunning time is 15-20 days, by sunning
Persimmon fruit is successively gone here and there on dedicated stretch cord, then hangs over stretch cord in sunning canopy, wherein the spacing between adjacent persimmon fruit is 20cm,
Have the persimmon fruit of T-shaped carpopodium using cross folder clamp, no carpopodium or for T-shaped carpopodium persimmon fruit use persimmon fruit U-shaped card clamping, persimmon
The persimmon fruit that bottom is hung after fruit restocking sunning need to be not less than 50cm apart from ground, encounter rainy weather during sunning, need
Persimmon fruit is blowed using Industrial fan, to reduce the humidity on persimmon fruit surface, to reduce the probability to go mouldy when the sunning of persimmon fruit；
The harvesting of persimmon fruit, cleaning, peeling, sterilization color protection and restocking dry most in above-mentioned steps (1), step (2) and step (3)
Good energy continuous process operation, can improve the quality for the dried persimmon produced, and be avoided that persimmon fruit in the engagement stage of each process in this way
Between qualitative change occurs, influence the production of later period dried persimmon；
(4) after sunning forms one layer of dry hide to persimmon fruit surface, the persimmon fruit of sunning is examined using the sampling of hardness of fruit detector
Persimmon fruit hardness is surveyed, to calculate that the water content in persimmon fruit, the average hardness value to sampling Detection persimmon fruit reach according to the hardness of persimmon fruit
To 5.0-6.0kg/cm2When pinch cake opportunity for optimal first time, can carry out pinching cake processing for the first time；
(5) cake processing is pinched for the first time preferably to select fine day or have carry out in the morning of wind, is moved outside the pulp moisture revealed by night,
Fruit face is got damp with toughness, to be not easy to pinch brokenly when pinching cake, force feedback gloves need to be worn when pinching cake by pinching cake personnel, will pinch power
Control pinches cake in 1.4-2.7kg, and using two hands, pinches it in length and breadth, with pinching with turn, until persimmon fruit inside softens, utilizes
Force feedback gloves feedback pinches power, controls convenient for operative employee and pinches cake dynamics, reduces the requirement for pinching cake process to cake dynamics experience is pinched,
Make to pinch cake easier to operate；
(6) after pinching cake for the first time the sunning of persimmon fruit is pinched into cake in 7-10 days again for the second time, is used when pinching cake for the second time from upper
It pinches downwards, soft up to all pinching the lump of pulp, preliminary moulding is in " hanging cake " shape, equally needs to wear during pinching cake for the second time
Force feedback gloves are worn, power control will be pinched in 2.0-3.0kg；
(7) it is dried again 3-5 days after pinching cake for the second time, when soft or hard consistent, slightly elastic inside and outside persimmon fruit pulp, using fruit
Hardness detecting instrument sampling Detection persimmon fruit hardness, when persimmon fruit hardness number reaches 2.8-3.2kg/cm2When, successively with scissors from persimmon fruit
Side is close to cut off carpopodium at sepal, and persimmon fruit is removed from drying frame；
(8) the persimmon fruit removed is replaced into laying, one layer of one layer of dried persimmon golden leaf of bamboo piece, every layer of dried persimmon thickness with the golden leaf of bamboo dried
Degree control is in 5cm-6cm, and every layer of golden leaf of bamboo piece thickness control is in 2cm-3cm, then with film by the persimmon fruit being alternately stacked and gold
Leaf of bamboo environmental sealing, persimmon fruit slowly eases back after environmental sealing 3-4 days, and sugar also exosmoses with moisture to fruit face inside persimmon fruit；
(9) the persimmon fruit to ease back is taken out and is dried, distance is not less than 10cm to bottom persimmon fruit from the ground when sunning, dries 2-
3 is in the sky white, up to dried persimmon after upper frost, needs to observe the persimmon fruit of sunning during upper frost sunning, to the coarse wrinkle of fruit face appearance
Persimmon fruit carry out third time and pinch cake, pinch for the third time cake need to pinch pulp it is soft and to persimmon fruit shaping；
Temperature is lower during the upper frost of persimmon fruit sunning, and upper frost effect is better, the solubility of fixture soluble at low temperature
Decline is precipitated to be more likely formed crystallization, in upper white process, Industrial fan can be used and dry persimmon fruit, accelerate air circulation,
Improve out the effect of frost.
Embodiment 2
The present embodiment is substantially the same manner as Example 1, is only that change has been made to step (2), to persimmon fruit in the step (2)
Sterilization, color protection uses to the persimmon fruit of peeling and sprays 90-100 DEG C of high-temperature steam, injecting time 3-4s.
The above is only the preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto, any
The transformation and replacement carried out based on technical solution provided by the present invention and inventive concept should all be covered in protection model of the invention
In enclosing.
Claims (10)
1. a kind of dried persimmon manufacture craft, it is characterised in that: the following steps are included:
(1) the persimmon fruit chosen cleaned, drain, removed the peel after draining spare；
(2) the persimmon fruit after peeling is sterilized, color protection；
(3) the persimmon fruit suspension restocking after sterilization, color protection is subjected to natural drying, the sunning time is 15-20 days；
(4) after sunning forms one layer of dry hide to persimmon fruit surface, hardness of fruit detector sampling Detection persimmon is used to the persimmon fruit of sunning
Fruit hardness, the average hardness value to sampling Detection persimmon fruit reach 5.0-6.0kg/cm2When, it can carry out pinching cake for the first time；
(5) when pinching cake for the first time, force feedback gloves need to be worn by pinching cake personnel, will pinch power control in 1.4-2.7kg；
(6) pinch to dry again after cake for the first time and pinched within 7-10 days cake for the second time, pinch for the second time cake need the lump of pulp is whole
It pinches soft, carries out preliminary moulding, force feedback gloves need to equally be worn by pinching cake for the second time, will pinch power control in 2.0-3.0kg；
(7) it is dried again 3-5 days after pinching cake for the second time, when soft or hard consistent, slightly elastic inside and outside persimmon fruit pulp, using the hardness of fruit
Detector sampling Detection persimmon fruit hardness, when persimmon fruit hardness number reaches 2.8-3.2kg/cm2When, it is removed from drying frame；
(8) the persimmon fruit removed is replaced into laying with the golden leaf of bamboo dried, then with film by the persimmon fruit being alternately stacked and the golden leaf of bamboo
With film environmental sealing, persimmon fruit eases back after environmental sealing 3-4 days；
(9) the persimmon fruit to ease back is taken out and dries 2-3 frost in the sky, up to dried persimmon after upper frost.
2. a kind of dried persimmon manufacture craft according to claim 1, it is characterised in that: in step (1) when peeling, fruit need to be retained
The pericarp width of the pericarp of handle surrounding, reservation is no more than 1cm.
3. a kind of dried persimmon manufacture craft according to claim 1, it is characterised in that: sterilization, color protection in step (2) use
The persimmon fruit of peeling is immersed to 4-5s in 90-100 DEG C of water, pulls out and drains after immersion.
4. a kind of dried persimmon manufacture craft according to claim 1, it is characterised in that: sterilization, color protection in step (2) use
90-100 DEG C of high-temperature steam, injecting time 3-4s are sprayed to the persimmon fruit of peeling.
5. a kind of dried persimmon manufacture craft according to claim 1, it is characterised in that: in step (3) between adjacent persimmon fruit between
Away from for 20cm, bottom persimmon fruit ground clearance is not less than 50cm.
6. a kind of dried persimmon manufacture craft according to claim 1, it is characterised in that: the sunning in step (3) is in rainy days
The persimmon fruit of sunning is blowed in gas needs.
7. a kind of dried persimmon manufacture craft according to claim 1, it is characterised in that: used when first pinches cake in step (5)
Two hands pinch cake in length and breadth, with pinch with turn；Using pinching from the top down when pinching cake for the second time in step (6), until the lump of pulp is complete
Pinch soft in portion.
8. a kind of dried persimmon manufacture craft according to claim 1, it is characterised in that: the thickness of every layer of persimmon fruit in step (8)
For 5-6cm, every layer of golden leaf of bamboo piece with a thickness of 2-3cm.
9. a kind of dried persimmon manufacture craft according to claim 1, it is characterised in that: go out white sunning process in step (9)
In, distance is not less than 10cm to bottom persimmon fruit from the ground.
10. a kind of dried persimmon manufacture craft according to claim 1, it is characterised in that: go out white sunning process in step (9)
In, it needs the persimmon fruit for coarse wrinkle occur to fruit face to carry out third time and pinches cake, pulp is pinched into soft and shaping.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810902040.3A CN108991431A (en) | 2018-08-09 | 2018-08-09 | A kind of dried persimmon manufacture craft |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810902040.3A CN108991431A (en) | 2018-08-09 | 2018-08-09 | A kind of dried persimmon manufacture craft |
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| CN108991431A true CN108991431A (en) | 2018-12-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112772883A (en) * | 2021-02-19 | 2021-05-11 | 北京农业职业学院 | Method for making dried persimmon containing astringent persimmon |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112772883A (en) * | 2021-02-19 | 2021-05-11 | 北京农业职业学院 | Method for making dried persimmon containing astringent persimmon |
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