KR100334981B1 - Mellow persimmon long-preservation method - Google Patents

Abstract

The present invention aims to provide a method for preserving redness in the long term as it is.

To this end, the present invention harvested persimmons hit by the first frost after mid-October, and the harvested persimmons are aged in natural state for 15 to 30 days in a box formed with a partition so that each persimmon does not touch each other, and aged The persimmon box is quenched at a temperature of around minus 50 ℃ and stored in a freezer until shipment, and is transported to the final consumer with keeping the temperature below minus 20 ℃ at the time of shipment, and the temperature ranging from 0 ℃ to minus 1 ℃. It proposes a long-term preservation method of hongsigam characterized in that the method consists of thawing by maintaining for 24 hours.

The present invention can be preserved in a circular shape to eat in the spring or summer season of non-harvest, and to efficiently manage the shipment of persimmons to prevent the price from falling, in particular, despite the majority of domestic production, low preference and If the price is cheap and the food is discarded and applied to the food, which has been neglected, the taste can be improved and sold at a higher price than the harvest, thereby contributing to the farmer's income improvement.

Description

Long-term preservation method of red persimmon {MELLOW PERSIMMON LONG-PRESERVATION METHOD}

The present invention relates to a method of preserving hongsigam for a long time, and more particularly, to a method of preserving hongsigamgam which recovers the original form of hongsigam by increasing the temperature step by step after harvesting and ripening persimmon with the first frost to preserve and quenching .

Since hongsi is rapidly retired after harvesting, the distribution period is very short and cannot be preserved for a long time.

Therefore, most red persimmon persimmons had a distribution pattern that was sold and consumed at the same time as the post-harvest shipment.

Due to such a preservation problem, except for Namyang or Palbong, which has a high preference for Hongsi, Micksi (Sushisim), which occupies about 80% of the domestic production, has given up the harvest because of its low price and low preference.

Due to these problems, there is a known method of using red persimmon in juice form, ice cream form or soaking red pepper paste, but only a part of the harvested persimmon is consumed. There is a limit to the use class because it is not a method of preserving the original state of persimmon.

The present invention is to preserve the hongsi sense as a circle to eat in the spring or summer season of non-harvest season to efficiently manage the shipment of persimmon to prevent the flooding of the harvester to prevent the collapse of the price, to eat the four season hongsigam It is conceived as.

In addition, although the present invention occupies most of the domestic production, the taste preference is low through the preservation process through the preservation process to improve the taste, and to be sold at a high price to improve the income of the farmers.

1 is a block diagram of a storage box according to the present invention

The present invention harvested persimmons with the first frost after mid-October, the harvested persimmon is aged in natural state for 15 to 30 days in a box formed with a partition so that each persimmon does not touch each other, aged persimmon box After quenching with a sieve, it is quenched at a temperature of below 50 ℃ and stored in a freezer until shipment, and transported to the final consumer with the temperature maintained below 20 ℃ at the time of shipment, and at a temperature ranging from 0 ℃ to -1 ℃ 24 It is made by thawing by keeping time.

Persimmons in frost go into ripening, and the ripe persimmons are rapidly ripened according to the number of frosts, so the persimmons can be harvested in a state of high sugar and taste by harvesting three or four times after October. In the case of long-term storage by the method, if the harvest is not taken immediately after the first frost, peeling and popping may occur in the final thawing process.

Therefore, quality can be preserved by harvesting persimmons in one frost, and ripening is carried out in natural state for 15-30 days, so that the tissues are aged and hardened.

Aging is done in a shaded, cool, well-ventilated place, out of direct sunlight.

When the persimmons are touched during or after ripening, partially perched areas are formed, and during the final thawing, peeled or blistered areas are formed, resulting in deterioration of the quality, so the persimmons harvested form partitions so that the persimmons do not come into contact with each other. Aging should be done in the box, and should not be moved in or out of the box until the final thawing stage.

Fig. 1 shows a aging state. Each partition 2 constituting the box 1 is slightly larger than the space occupied by the persimmon so that the persimmon 3 is placed in each partition so that it does not contact the partition.

The box may be composed of a styrofoam foam or a wooden box, and by forming a vent 4 in the box and partition wall for ventilation, it is possible to induce a smooth ripening.

The time required for the full ripening of the persimmons varies slightly depending on factors such as wind, humidity, and temperature, and the ripening takes about 15 to 30 days.

After ripening, persimmons are moved to the freezer in a box and rapidly frozen to below 50 ℃.

When the food is frozen at 50 ° C., it is known that the deterioration due to the oxidation of the food is stopped, and even the persimmon according to the present invention has the best preservation effect at a temperature of 50 ° C.

The taste of hongsi is determined by various factors such as sweetness and meat quality, and it is excellent in preservation effect by quenching as compared to the method of slow cooling, and has a characteristic of improving quality at thawing.

It is possible to obtain a good quality by preventing the change of meat quality by preventing the discharge of air contained in the persimmon tissue during freezing during quenching, and by preventing freezing of the shell by instant freezing.

Freezing storage should be carried out until just before distribution for consumption, and during distribution, it should be mounted in a refrigerator vehicle in a box and moved, and the temperature should be kept below minus 20 ℃.

The temperature at the time of movement takes into account the performance of a domestic refrigeration vehicle and does not exclude that the temperature can be maintained at a temperature lower than that.

However, when the temperature rises during the movement, the thawing takes place rapidly, and the quality decreases, so it moves at a temperature of minus 20 ° C. Once moved, the persimmon from the freezing warehouse must be thawed within 48 hours.

The thawing is performed at a temperature of 0 ° C. or lower, and when it is performed at a low temperature, the thawing time is long and the softening of the tissue is promoted.

Empirically, the best quality was obtained by thawing at a temperature of minus 1 ° C for 24 hours, and above 0 ° C, the persimmon skin was filled with water and the internal tissues were difficult to eat due to the difference in the thawing rate between the persimmon shell and the internal tissues. It becomes so sharp that it is impossible to obtain good quality.

As a result of applying the preservation method according to the above structure to Namyang-si, Pilbong-si and Mikki, it was found that the original form was maintained for all kinds of persimmons. In case of eating, it was found that the tissue was firm and the sugar content was improved.

Therefore, persimmons which are particularly suitable for the present invention are eaten, and in the case of Namyang-si and Peelbong-si, they can be sufficiently consumed at harvest and receive a high price, so the necessity of long-term preservation is reduced to some extent. Can be.

According to the present invention, the present invention provides a new method of long-term preservation of red persimmon and preserves red persimmon in its original form and can be eaten in spring or summer, which is a non-harvest season, and efficiently manages persimmon shipment. It can prevent the collapse and has the effect of eating the four seasons as it is Hongsi.

In addition, the present invention can be applied to high-quality products such as Namyang-si or Peelbong-si can store the persimmon of these high-quality varieties for a long time, even though they occupy most of the domestic production, low preference and cheap price to be applied to a cheap mash was abandoned In this case, the taste is improved and can be sold at a higher price than at harvest, thereby contributing to farmers' income improvement.

Claims (1)

After mid-October, persimmons harvested for the first frost are harvested, and the harvested persimmons are aged in natural form for 15 to 30 days in a partitioned box so that each persimmon does not touch each other. After quenching at a temperature of around ℃, it is stored in a freezer until shipment, and it is transported to the final consumer with keeping the temperature below 20 ℃ at the time of shipment, and kept at a temperature ranging from 0 ℃ to -1 ℃ for 24 hours. The long-term preservation method of hongsigam characterized by consisting of the method of thawing.