CN102415536B - Method for preparing dried persimmons - Google Patents
Method for preparing dried persimmons Download PDFInfo
- Publication number
- CN102415536B CN102415536B CN2011104048222A CN201110404822A CN102415536B CN 102415536 B CN102415536 B CN 102415536B CN 2011104048222 A CN2011104048222 A CN 2011104048222A CN 201110404822 A CN201110404822 A CN 201110404822A CN 102415536 B CN102415536 B CN 102415536B
- Authority
- CN
- China
- Prior art keywords
- persimmon
- persimmons
- fruit
- dried
- days
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the field of fruit food processing, and in particular relates to a method for preparing dried persimmons. Fresh and ripen astringent persimmons, Mopan persimmons or Jingmian persimmons are taken as raw materials; and the method comprises the following steps of: cutting off the bases of the persimmons; peeling; tying into strings; steaming or cooking; hanging and airing; drying indoors; taking down from a shelf; and packaging. In the step of steaming or cooking, the water temperature is kept between 90 and 100DEG C, and the time is 15 to 25 seconds; the hanging and airing time is 2 to 3 days until the water content of the persimmons is reduced to be 45 to 55 weight percent of the persimmons; and the indoor drying temperature is 25-35DEG C, the humidity is 38-65 percent, and the indoor drying time is 3 to 4 days until the water content of the persimmons is reduced to be 20 to 25 weight percent of the persimmons. The production period is 5 to 8 days, and the quality guarantee period is 6 to 8 months. The dried persimmons have the characteristics that: the production period is short, the production environment is sanitary, the quality guarantee period is long, a small amount of powder or no powder is formed on the surfaces of the dried persimmons, the pulp is orange and has luster, the dryness is proper, and the dried persimmons have sweet taste without bitterness, and unique flavor.
Description
Technical field
The invention belongs to the fruit food processing field, particularly a kind of preparation method of dried persimmon.
Background technology
Persimmon is the distinctive forest products resource of China, produces 2000000 tons of left and right per year, except eating raw, and the main drying dried persimmon that is processed into, dried persimmon as the famous special product of China, is one of main exported product, has wide space, domestic and international market.The crisp hard succulence of persimmon fresh fruit, astringent taste is dense, contains the materials such as a large amount of moisture, tannin, protopectin, carbohydrate, and storage tolerance not also is difficult to make the dried persimmon of softness, fine and smooth sugar candy.Traditional dried persimmon production method has two kinds of natural seasoning and artificial seasonings; production cycle is longer, the inadequate health of production environment, easily pollution, and shelf life of products is short; and adopt the dried persimmon surface of produced in conventional processes usually can generate one deck " persimmon sugar ", affect product attractive in appearance.
Summary of the invention
According to the deficiencies in the prior art, the technical problem to be solved in the present invention is: the preparation method who provides a kind of with short production cycle, production environment health, product to sell the dried persimmon of lover, long shelf-life.
the technical solution adopted for the present invention to solve the technical problems is: the preparation method that a kind of dried persimmon is provided, it is characterized in that: take the bright persimmon of maturation really as raw material, through cutting the base of a fruit, rossing, system's string, steam or boil, hang air-dry, indoor oven dry, undercarriage and packing are made, wherein said steaming or when boiling water temperature remain on 90 ℃～100 ℃, time is 15～25s, hang air-dry time and be 2～3 days to persimmon fruit moisture reduce to fruit heavy 45～55%, indoor bake out temperature is 25 ℃～35 ℃, humidity is 38～65%, indoor drying time is 3～4 days, make persimmon fruit moisture drying to fruit heavy 20～25%.
The bright persimmon of described maturation is really OX-heart persimmon, Mopan Persimmon or the Diospyros howii Mere et Chun of fresh maturation.
In its manufacturing process:
(1) raw material is chosen: select single weight more than 100g, without wound, without the hail spot, the ripe bright persimmon fruit of the calyx and receptacle of a persimmon is arranged.
(2) cut the base of a fruit, rossing: the bright persimmon fruit persimmon wing that will choose all prescinds, and makes it level and smooth, without leaving over.First scrape a week around the calyx and receptacle of a persimmon with sleaker, sharper erecting scraped from the calyx and receptacle of a persimmon to the persimmon, rossing requires without leaving over skin, and the other nothing of the calyx and receptacle of a persimmon is left over skin, must not surpass 2mm from the calyx and receptacle of a persimmon.
(3) be string: determining use line length according to the width of persimmon frame, is on line with the persimmon that cuts after the base of a fruit, rossing successively, and the line of persimmon string two reservation 25～30cm is convenient to be fixed on the persimmon frame.
(4) steam or boil: the persimmon of above-mentioned processing fruit steamed in 90 ℃～100 ℃ of water temperatures or boil 15～25s.
(5) hang air-dry: the persimmon after will steaming or boil really is fixed on the persimmon frame, naturally hangs air-dry 2～3 days, makes moisture be down to fruit heavy by 45～55%.
(6) indoor oven dry: will hang in the drying chamber that persimmon after air-dry really is placed in 25～35 ℃ of temperature, humidity 38～65% 3～4 days, make persimmon fruit moisture drying to fruit heavy 20～25%.
(7) undercarriage, packing: the persimmon undercarriage with above-mentioned steps is handled well, the calyx and receptacle of a persimmon is cut flat, shady and cool place is placed in right-angled intersection, and packing enters bag.
The invention has the beneficial effects as follows:
After raw material is carried out preliminary treatment, make through steaming or boiling, hang air-dry, indoor oven dry, undercarriage and packing.Compare with traditional preparation method, that the dried persimmon of the present invention preparation has is with short production cycle, production environment health, long shelf-life, the dried persimmon little frost in surface or without persimmon sugar, flesh color orange glossy, humidity is suitable, the characteristics of sweet not puckery, the unique flavor of flavor.
The specific embodiment
Below in conjunction with embodiment, the present invention is described further.
Embodiment 1
(1) raw material is chosen: select 10 weight at 100～120g, without wound, without the hail spot, the ripe OX-heart persimmon of the calyx and receptacle of a persimmon is arranged.
(2) cut the base of a fruit, rossing: the persimmon wing is all prescinded, make it level and smooth, without leaving over.First scrape a week around the calyx and receptacle of a persimmon with sleaker, sharper erecting scraped from the calyx and receptacle of a persimmon to the persimmon, rossing requires without leaving over skin, and the other nothing of the calyx and receptacle of a persimmon is left over skin, must not surpass 2mm from the calyx and receptacle of a persimmon.
(3) be string: select the long persimmon frame of 2m, line length 2.7m is on line with the persimmon that cuts after the base of a fruit, rossing successively, and persimmon string two keeps the line length of 30cm.
(4) steam or boil: the persimmon of above-mentioned processing is boiled 15s under 100 ℃ of water temperatures.
(5) hang air-dry: the persimmon after boiling really is fixed on the persimmon frame, naturally hangs air-dry 2 days, make persimmon fruit moisture be down to fruit heavy 45%.
(6) indoor oven dry: will hang in the drying chamber that persimmon after air-dry really is placed in 25 ℃ of temperature, humidity 45% 3 days, persimmon fruit moisture drying to fruit heavy 20%.
(7) undercarriage, packing: the persimmon undercarriage with above-mentioned steps is handled well, the calyx and receptacle of a persimmon is cut flat, shady and cool place is placed in right-angled intersection, and packing enters bag.
The dried persimmon production cycle of preparation is 6 days, the little frost of product surface, and flesh color is orange and glossy, and meat is soft glutinous, and humidity is suitable, distinguishes the flavor of sweet not puckery, and the shelf-life is 6～8 months.
Embodiment 2
(1) raw material is chosen: select 10 weight at 120～140g, without wound, without the hail spot, the ripe Diospyros howii Mere et Chun of the calyx and receptacle of a persimmon is arranged.
(2) cut the base of a fruit, rossing: the persimmon wing is all prescinded, make it level and smooth, without leaving over.First scrape a week around the calyx and receptacle of a persimmon with sleaker, sharper erecting scraped from the calyx and receptacle of a persimmon to the persimmon, make the calyx and receptacle of a persimmon other without leaving over skin, must not surpass 2mm from the calyx and receptacle of a persimmon.
(3) be string: select the long persimmon frame of 2m, line length 2.7m is on line with the persimmon that cuts after the base of a fruit, rossing successively, and persimmon string two keeps the line length of 30cm.
(4) steam or boil: the persimmon of above-mentioned processing is steamed 25s under 90 ℃ of water temperatures.
(5) hang air-dry: the persimmon that will steam really is fixed on the persimmon frame, naturally hung air-dry 3 days, persimmon fruit moisture be down to fruit heavy 55%.
(6) indoor oven dry: will hang in the drying chamber that persimmon after air-dry really is placed in 35 ℃ of temperature, humidity 65% 4 days, persimmon fruit moisture drying to fruit heavy 25%.
(7) undercarriage, packing: the persimmon undercarriage with above-mentioned steps is handled well, the calyx and receptacle of a persimmon is cut flat, shady and cool place is placed in right-angled intersection, and packing enters bag.
The dried persimmon production cycle of preparation is 8 days, the little frost of product surface, and flesh color is orange and glossy, and meat is soft glutinous, and humidity is suitable, distinguishes the flavor of sweet not puckery, and the shelf-life is 6～8 months.
Claims (2)
1. the preparation method of a dried persimmon, it is characterized in that take the bright persimmon of maturation really as raw material, through cutting the base of a fruit, rossing, be string, steam or boil, hang air-dry, indoor oven dry, undercarriage and packing and make, wherein said steaming or when boiling water temperature remain on 90 ℃～100 ℃, time is 15～25s, hang air-dry time and be 2～3 days to persimmon fruit moisture reduce to fruit heavy 45～55%, indoor bake out temperature is 25 ℃～35 ℃, humidity is 38～65%, indoor drying time is 3～4 days, make persimmon fruit moisture drying to fruit heavy 20～25%.
2. the preparation method of dried persimmon according to claim 1, is characterized in that the bright persimmon of described maturation really is OX-heart persimmon, Mopan Persimmon or the Diospyros howii Mere et Chun of fresh maturation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104048222A CN102415536B (en) | 2011-12-08 | 2011-12-08 | Method for preparing dried persimmons |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104048222A CN102415536B (en) | 2011-12-08 | 2011-12-08 | Method for preparing dried persimmons |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102415536A CN102415536A (en) | 2012-04-18 |
| CN102415536B true CN102415536B (en) | 2013-06-05 |
Family
ID=45940377
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104048222A Expired - Fee Related CN102415536B (en) | 2011-12-08 | 2011-12-08 | Method for preparing dried persimmons |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102415536B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960525A (en) * | 2012-12-15 | 2013-03-13 | 叶义钿 | Dried (preserved) persimmon making method |
| CN103704629A (en) * | 2013-12-14 | 2014-04-09 | 高磊 | Method for making dried persimmons |
| CN110651975A (en) * | 2019-10-30 | 2020-01-07 | 保定茂源果品股份有限公司 | Hanging and airing process for millstone persimmon |
| CN113907295A (en) * | 2021-10-09 | 2022-01-11 | 中国中医科学院中药研究所 | Dried persimmon and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376407A (en) * | 2001-03-23 | 2002-10-30 | 佐野昌弘 | High-temperature puckery removing method for persimmons |
| CN101990934A (en) * | 2009-08-17 | 2011-03-30 | 道州营农组哈法人 | Method for processing persimmons |
| CN102090585A (en) * | 2010-12-10 | 2011-06-15 | 陕西师范大学 | Method for industrially producing dried persimmon |
-
2011
- 2011-12-08 CN CN2011104048222A patent/CN102415536B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376407A (en) * | 2001-03-23 | 2002-10-30 | 佐野昌弘 | High-temperature puckery removing method for persimmons |
| CN101990934A (en) * | 2009-08-17 | 2011-03-30 | 道州营农组哈法人 | Method for processing persimmons |
| CN102090585A (en) * | 2010-12-10 | 2011-06-15 | 陕西师范大学 | Method for industrially producing dried persimmon |
Non-Patent Citations (2)
| Title |
|---|
| 卢亚婷等.我国柿饼加工技术的研究进展.《保鲜与加工》.2006,第6卷(第2期),第1-3页. * |
| 王乔等.磨盘柿饼干制工艺.《保鲜与加工》.2007,第7卷(第3期),第49-51页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102415536A (en) | 2012-04-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101214510B1 (en) | Method for production of Cirsium setidens namul block | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN101971873B (en) | Microwave vacuum drying method for banana slices | |
| CN105166297A (en) | Instant lemon slices and preparation method thereof | |
| CN103190649A (en) | Crispy fish product and production method thereof | |
| CN105595314A (en) | Method for preparing crispy hypsizigus marmoreus chips | |
| CN109170772A (en) | A kind of fragrant walnut kernel processing method of silver | |
| CN102415536B (en) | Method for preparing dried persimmons | |
| CN107927219B (en) | Instant puffed tea and preparation method thereof | |
| CN105029278A (en) | Processing process of crispy sugared lotus root pieces | |
| CN106261695B (en) | Method for making convenient rice dumplings | |
| CN102551092A (en) | Method for producing marinated old goose | |
| CN106858379A (en) | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish | |
| CN103584237A (en) | Sweet sticky green corn steep liquor-flour food | |
| CN104187880A (en) | New preparation method for ready-to-eat chestnut with shell | |
| CN109527467A (en) | A kind of process of instant dry vegetables | |
| CN107549428A (en) | A kind of preparation method of Rosa roxburghii preserved fruit | |
| CN105077079A (en) | Making method of deep-fried sweet potato chips | |
| CN102379436A (en) | Method for producing hand-stripping flavored walnut | |
| CN106954818A (en) | A kind of non-fried yacon crisp chip and its processing method | |
| CN106262129A (en) | Dried bamboo shoots processing technique | |
| CN105231330A (en) | Processing method of sweet osmanthus-flavored instant fish fillets | |
| CN103461632A (en) | Processing method of crispy ginkgo fruits | |
| CN104770549B (en) | A kind of production method of peach dried fruit | |
| CN106616625A (en) | Processing method of soft-package seasoned asparagus |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130605 Termination date: 20151208 |
|
| EXPY | Termination of patent right or utility model |