CN1620885A - Preserved persimmon production method - Google Patents
Preserved persimmon production method Download PDFInfo
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- CN1620885A CN1620885A CNA2004100734162A CN200410073416A CN1620885A CN 1620885 A CN1620885 A CN 1620885A CN A2004100734162 A CNA2004100734162 A CN A2004100734162A CN 200410073416 A CN200410073416 A CN 200410073416A CN 1620885 A CN1620885 A CN 1620885A
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- persimmon
- sugar
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- preserved
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Abstract
The present invention is candied persimmon producing process. The present invention has simple technological process, and the candied persimmon product has rich nutrients, good and sweet taste and rich fruit flavor. The candied persimmon producing process includes the steps of: deastringency of persimmon, peeling, slicing, hardening and color protection, sensing, soaking in sugar, stoving, shaping and packing.
Description
One, technical field:
The present invention relates to a kind of preparation method of preserved fruit, especially relate to a kind of preparation method of puckery persimmon processing preserved persimmon.
Two, background technology:
Persimmon is the fruit that a kind of people like, and is nutritious, sweet agreeable to the taste, but its not anti-storage, the storage life is very short, and is not suitable for long-distance transport.Domestic deep processing field at the persimmon product also is in blank at present.
Three, summary of the invention:
The present invention provides a kind of preparation method of preserved persimmon in order to solve the weak point in the above-mentioned background technology, and its technology is succinct, and the finished product of making is nutritious, and sweet agreeable to the taste, fruity is strong, for new approach has been found in the deep processing of persimmon.
For achieving the above object, the technical solution used in the present invention is:
A kind of preparation method of preserved persimmon, its special character is to comprise following operating procedure: with remove the peel again behind the raw material persimmon deastringent, look, rinsing are protected in cutting, sclerosis, soak sugar, secondary soaks sugar, oven dry, shaping are selected, packed.
Carry out water pouring table sugar after secondary soaks sugar, the temperature of preserved persimmon oven dry is less than 50 ℃.The temperature of soaking sugar is less than 50 ℃.
Above-mentioned technical process comprises following operating procedure:
(1) limewash takes away the puckery taste: every 100kg persimmon lime 3-5kg, lime is melted earlier with low amounts of water, and thin up again, the water yield will be flooded persimmon, and being heated to 30 ℃-40 ℃ again can take away the puckery taste;
(2) peeling:, remove spot, then cutting immediately with the cutter peeling;
(3) cutting: with the persimmon rip cutting into two, thinly slice again, put in the sclerosis colour protecting liquid;
(4) look is protected in sclerosis: sclerosis in the sclerosis colour protecting liquid that the persimmon input that cuts is prepared, protect look 2h, the middle stirring 2 times;
(5) rinsing: the good persimmon sheet that will harden is pulled out, drops into to be placed with in the cylinder of clear water, and stirring, rinsing are pulled out to removing saline taste, drain open fire;
(6) soak sugar: the liquid glucose heat fused of preparation 40% adds 0.1% different vitamin sodium, 0.05% sodium hydrogensulfite to boiling when the liquid glucose for preparing is cooled to 50 ℃-60 ℃ earlier, drops into persimmon sheet dipping 6h when liquid glucose is cooled to 45 ℃-55 ℃;
(7) secondary soaks sugar: the liquid glucose of preparation 70%, add 0.1% sodium isoascorbate, 0.05% sodium hydrogensulfite when being cooled to 55 ℃-65 ℃, and drop into when liquid glucose is cooled to 45 ℃-55 ℃ and last time soaked good persimmon sheet dipping 6h;
(8) drain sugar part: the fruit piece that will soak into sugar is pulled out, drains sugar part, directly oven dry;
(9) oven dry: the persimmon sheet is spread out in drip pan, go into drying room till baking under 50 ℃ is extremely tack-free;
(10) shaping is selected: the preserved persimmon of oven dry is selected one by one, removed decayed fruit and the undesirable and surperficial spottiness of size or be stained with the persimmon dried meat of foreign matter;
(11) pack by the requirement of commodity persimmon dried meat.
The above-mentioned process of taking away the puckery taste adopts warm water to take away the puckery taste, and is about to puckery persimmon and packs in the cylinder, pours 35 ℃-40 ℃ warm water into, floods the persimmon fruit, and sealing cylinder mouth, is incubated 10-24 hour, can take away the puckery taste.
Above-mentioned sclerosis colour protecting liquid contains 1% calcium chloride, 0.1% sodium isoascorbate, 0.5% sodium chloride, 0.3% sodium hydrogensulfite.
Compared with prior art, the advantage and the effect that have of the present invention is as follows:
Technology advanced person of the present invention, finished product is orange colour, and is nutritious, is rich in gloss, translucent, soft tough, and fast shape is complete, and quality is full, and sweet agreeable to the taste, former fruit local flavor is dense, slightly astringent taste.
Four, the specific embodiment:
Embodiment:
(1) persimmon is really selected: select for use greatly, meat is thick, high sugar content, and tissue tight, eight, ninety percent ripe persimmon, the persimmon fruit is seedless or nuclear is few, and color and luster is good, and fiber is few;
(2) limewash takes away the puckery taste: every 100kg persimmon lime 3-5kg, lime is melted earlier with low amounts of water, and thin up again, the water yield will be flooded persimmon, and being heated to 30 ℃-40 ℃ again can take away the puckery taste;
Also can adopt warm water to take away the puckery taste, be about to puckery persimmon and pack in the cylinder, pour 35 ℃-40 ℃ warm water into, flood the persimmon fruit, and sealing cylinder mouth, being incubated 10-24 hour, can take away the puckery taste.
(3) peeling:, remove spot, then cutting immediately with stainless steel knife peeling;
(4) cutting: with the persimmon rip cutting into two, be cut into the thin slice of 0.5 cm thick again, put into immediately after the cutting in the sclerosis colour protecting liquid;
(5) look is protected in sclerosis: the colour protecting liquid of preparation sclerosis earlier, the sclerosis colour protecting liquid contains 1% calcium chloride, 0.1% sodium isoascorbate, 0.5% sodium chloride, 0.3% sodium hydrogensulfite.Be dissolved in the water after mentioned reagent weighed up in proportion, sclerosis in the sclerosis colour protecting liquid that the persimmon input that cuts is prepared, protect look 2h, the middle stirring 2 times;
(6) rinsing: the good persimmon sheet that will harden is pulled out, drops into to be placed with in the cylinder of clear water, and stirring, rinsing are pulled out to removing saline taste, drain open fire;
(7) soak sugar: the liquid glucose heat fused of preparation 40% is to boiling earlier, when being cooled to 55 ℃, the liquid glucose for preparing adds 0.1% different vitamin sodium, 0.05% sodium hydrogensulfite, drop into persimmon sheet dipping 6h when liquid glucose is cooled to 50 ℃, soak the sugar time and can adjust according to the size of persimmon fruit;
(8) secondary soaks sugar: the liquid glucose of preparation 70%, add 0.1% sodium isoascorbate, 0.05% sodium hydrogensulfite when being cooled to 60 ℃, drop into when liquid glucose is cooled to 50 ℃ and last time soaked good persimmon sheet dipping 6h, soak the sugar time and can adjust, soak full getting final product until sugar according to the size of persimmon fruit;
(9) drain sugar: the fruit piece that will soak into sugar is pulled out, drains sugar, directly oven dry; Also the fruit piece that soaks sugar can be pulled out, drain sugar, wash fruit face, the unnecessary sugar of flush away rapidly with 60 ℃ warm water;
(10) oven dry: the persimmon sheet is spread out in drip pan, go into drying room till baking under 50 ℃ is extremely tack-free, the persimmon sheet be coiled or be stirred in the centre can once;
(11) shaping is selected: the preserved persimmon of oven dry is selected one by one, removed decayed fruit and the undesirable and surperficial spottiness of size or be stained with the persimmon dried meat of foreign matter;
(12) pack by the requirement of commodity persimmon dried meat.
Above-mentioned technical process should be noted:
1, utensil and the equipment that really contacts with persimmon must be stainless, must not use utensil made of iron and equipment.
2, the liquid glucose behind each sugaring is wanted the boiled sterilization of twice-cooked stir-frying, in case fermentation.
3, the temperature of preserved persimmon oven dry is less than 50 ℃.The temperature of soaking sugar is less than 50 ℃.
4, should not use citric acid in the preserved persimmon processing.
5, the persimmon hardness after requirement is taken away the puckery taste wants high, to the back inapplicable this law of persimmon kind with regard to deliquescing of decolouring.
But 6,, directly process preserved persimmon to sweet persimmon kind nondiscoloration.
Claims (5)
1, a kind of preparation method of preserved persimmon is characterized in that comprising following operating procedure: with remove the peel again behind the raw material persimmon deastringent, look, rinsing are protected in cutting, sclerosis, soak sugar, secondary soaks sugar, oven dry, shaping are selected, packed.
2, the preparation method of a kind of preserved persimmon according to claim 1 is characterized in that: carry out water pouring table sugar after secondary soaks sugar.
3, the preparation method of a kind of preserved persimmon according to claim 2 is characterized in that comprising following operating procedure:
(1) limewash takes away the puckery taste: every 100kg persimmon lime 3-5kg, lime is melted earlier with low amounts of water, and thin up again, the water yield will be flooded persimmon, and being heated to 30 ℃-40 ℃ again can take away the puckery taste;
(2) peeling:, remove spot, then cutting immediately with the cutter peeling;
(3) cutting: with the persimmon rip cutting into two, thinly slice again, put in the sclerosis colour protecting liquid;
(4) look is protected in sclerosis: sclerosis in the sclerosis colour protecting liquid that the persimmon input that cuts is prepared, protect look 2h, the middle stirring 2 times;
(5) rinsing: the good persimmon sheet that will harden is pulled out, drops into to be placed with in the cylinder of clear water, and stirring, rinsing are pulled out to removing saline taste, drain open fire;
(6) soak sugar: the liquid glucose heat fused of preparation 40% adds 0.1% different vitamin sodium, 0.05% sodium hydrogensulfite to boiling when the liquid glucose for preparing is cooled to 50 ℃-60 ℃ earlier, drops into persimmon sheet dipping 6h when liquid glucose is cooled to 45 ℃-55 ℃;
(7) secondary soaks sugar: the liquid glucose of preparation 70%, add 0.1% sodium isoascorbate, 0.05% sodium hydrogensulfite when being cooled to 55 ℃-65 ℃, and drop into when liquid glucose is cooled to 45 ℃-55 ℃ and last time soaked good persimmon sheet dipping 6h;
(8) drain sugar part: the fruit piece that will soak into sugar is pulled out, drains sugar part, directly oven dry;
(9) oven dry: the persimmon sheet is spread out in drip pan, go into drying room till baking under 50 ℃ is extremely tack-free;
(10) shaping is selected: the preserved persimmon of oven dry is selected one by one, removed decayed fruit and the undesirable and surperficial spottiness of size or be stained with the persimmon dried meat of foreign matter;
(11) pack by the requirement of commodity persimmon dried meat.
4, the preparation method of a kind of preserved persimmon according to claim 2 is characterized in that: the described process of taking away the puckery taste adopts warm water to take away the puckery taste, and is about to puckery persimmon and packs in the cylinder, pour 35 ℃-40 ℃ warm water into, flood the persimmon fruit, and sealing cylinder mouth, be incubated 10-24 hour, can take away the puckery taste.
5, the preparation method of a kind of preserved persimmon according to claim 3 is characterized in that: described sclerosis colour protecting liquid contains 1% calcium chloride, 0.1% sodium isoascorbate, 0.5% sodium chloride, 0.3% sodium hydrogensulfite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200410073416A CN100577025C (en) | 2004-12-16 | 2004-12-16 | Preserved persimmon production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200410073416A CN100577025C (en) | 2004-12-16 | 2004-12-16 | Preserved persimmon production method |
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| Publication Number | Publication Date |
|---|---|
| CN1620885A true CN1620885A (en) | 2005-06-01 |
| CN100577025C CN100577025C (en) | 2010-01-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200410073416A Expired - Fee Related CN100577025C (en) | 2004-12-16 | 2004-12-16 | Preserved persimmon production method |
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| CN (1) | CN100577025C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960525A (en) * | 2012-12-15 | 2013-03-13 | 叶义钿 | Dried (preserved) persimmon making method |
| CN103584010A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Processing method for dried persimmons |
| CN103704645A (en) * | 2013-12-14 | 2014-04-09 | 高磊 | Fabrication method of persimmon sheets |
| CN103960453A (en) * | 2014-05-28 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Preserved jackfruit and processing method thereof |
| CN104054889A (en) * | 2014-07-09 | 2014-09-24 | 陈绍旭 | Manufacturing method of preserved fruits of persimmons in Baoshang |
| CN104605127A (en) * | 2015-01-28 | 2015-05-13 | 袁晓健 | Preparation method of honey-flavor dried persimmons |
| CN104642956A (en) * | 2015-01-28 | 2015-05-27 | 施大卫 | Production method of dried honey banana |
| CN104686960A (en) * | 2015-03-09 | 2015-06-10 | 王书亮 | Processing method of dried persimmons |
| CN105028877A (en) * | 2015-08-17 | 2015-11-11 | 朱广双 | Processing method of low-sugar Chinese chestnut preserved fruit |
| CN105379937A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Preserved persimmon and preparation method thereof |
| CN106615547A (en) * | 2016-11-21 | 2017-05-10 | 合浦果香园食品有限公司 | Processing method of preserved persimmons |
-
2004
- 2004-12-16 CN CN200410073416A patent/CN100577025C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960525A (en) * | 2012-12-15 | 2013-03-13 | 叶义钿 | Dried (preserved) persimmon making method |
| CN103584010A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Processing method for dried persimmons |
| CN103704645A (en) * | 2013-12-14 | 2014-04-09 | 高磊 | Fabrication method of persimmon sheets |
| CN103960453A (en) * | 2014-05-28 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Preserved jackfruit and processing method thereof |
| CN104054889A (en) * | 2014-07-09 | 2014-09-24 | 陈绍旭 | Manufacturing method of preserved fruits of persimmons in Baoshang |
| CN104054889B (en) * | 2014-07-09 | 2016-06-29 | 陈绍旭 | A kind of manufacture method of Baoshan sweet persimmon preserved fruit |
| CN104642956A (en) * | 2015-01-28 | 2015-05-27 | 施大卫 | Production method of dried honey banana |
| CN104605127A (en) * | 2015-01-28 | 2015-05-13 | 袁晓健 | Preparation method of honey-flavor dried persimmons |
| CN104686960A (en) * | 2015-03-09 | 2015-06-10 | 王书亮 | Processing method of dried persimmons |
| CN104686960B (en) * | 2015-03-09 | 2018-01-19 | 王书亮 | A kind of processing method of dried persimmon |
| CN105028877A (en) * | 2015-08-17 | 2015-11-11 | 朱广双 | Processing method of low-sugar Chinese chestnut preserved fruit |
| CN105379937A (en) * | 2015-12-04 | 2016-03-09 | 许昌学院 | Preserved persimmon and preparation method thereof |
| CN106615547A (en) * | 2016-11-21 | 2017-05-10 | 合浦果香园食品有限公司 | Processing method of preserved persimmons |
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| Publication number | Publication date |
|---|---|
| CN100577025C (en) | 2010-01-06 |
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Granted publication date: 20100106 Termination date: 20101216 |