Processing and storage of the hottest persimmon

  • Detail

Processing and storage of persimmons

persimmons are one of the famous local products in Licheng county. It is famous for its golden flesh, thick and white frost, soft and waxy taste and unique flavor. In 1999, the local registered trademark "Chongyang". In 2000, the products passed the green certification of the national green agricultural products development center. "Chongyang" brand persimmon is not only loved by consumers because of its beautiful appearance, strong flavor, green and pollution-free, but also has the effects of relieving nostrils, detoxifying alcohol, pressing stomach heat, stopping dry mouth and so on. At the small grain processing meeting held by the Provincial Department of agriculture a few days ago, experts from the Licheng County Agricultural Technology Promotion Center attended the meeting learned about this processing technology, and introduced it to farmers with persimmon processing capacity through this edition

I. raw material requirements

1. Persimmon varieties and production requirements:

take the cotton flesh persimmon and water persimmon harvested in the middle of October with a late maturity period as raw materials, and the production technology requirements meet the requirements for the use of fertilizers and pesticides for green agricultural products

2. Harvest in time

persimmon fruit maturity and persimmon are strictly in accordance with the requirements of the equipment manual. The equipment operation quality is closely related, which will also greatly reduce its use value. Persimmons should be harvested in the middle of October. They are harvested too early, the sugar content of the fruit is low, the persimmon blank is not easy to soften, and it is difficult to frost. The finished products are brown in frost, light in flavor, hard in dried meat, and low in cake yield. If the fruit is harvested too late, it is easy to soften and difficult to process. It is better to harvest normally when the fruits are generally red and some fruits are blue

3. Fruit grading

in order to ensure the consistent size of persimmons and beautiful and neat molding, persimmons should be graded before processing. The standard is to divide persimmons into three categories: large, medium and small fruits. Large fruit accounts for 1/5, small fruit accounts for 1/5, medium fruit accounts for 3/5, and soft persimmons and damaged persimmons are removed

4. Fruit cleaning

before persimmon processing, the fruit should be cleaned with drinking water to remove the dust and impurities on the fruit surface and ensure that the fruit is clean and hygienic. After cleaning, persimmons should be cleaned and peeled as they are processed. In Licheng, local people mainly use hand scrapers. Shaving requires thin peeling: except for 0.5-1 cm of leather line around the persimmon stalk, the rest should be peeled

II. Drying, processing and forming,

the peeled persimmon should be spread and dried in time on the reed or sorghum with a gap of more than 30 cm from the ground. Due to the particularity of the mechanical properties of polymer materials and the special use method of flexible packaging materials, the thickness of the test sample of flexible packaging materials is very thin on the straw mat for ventilation and drying. When the new skin is dry and white, not sticky to hands, and no leaching solution, use the processing wooden bed to flatten the persimmon blank into a round cake shape with the persimmon cover as the center, and then carry out the molding processing of the persimmon blank. For high-quality gift persimmon, after pressing the cake with a wooden bed, it is also necessary to carry out manual shaping, so that the cover is low, the cake is round, and the shape is beautiful

third, pile up the frost

the processed persimmon blank should be covered with polyethylene plastic film. When the new skin is soft and wet (with leaching solution), spread it on the thin mat off the ground for drying (1-2 days), and then repeat the stacking until the green surface is dry and does not stick to your hands. After repeated stacking and drying for 3-4 times, it can become a cream white persimmon with golden flesh

IV. persimmon preservation and storage technology

persimmons are prone to frost elimination in warm seasons, that is, the white persimmon frost on the surface of the persimmon turns yellow, brown, and even mildew and moth eaten, losing commodity value. Therefore, the sales period of persimmons is limited to 2-3 months before and after the Spring Festival. According to relevant research and our practice, according to different requirements, the following technologies can effectively extend the storage period and sales period:

1. Low temperature unsealed packaging storage technology

the lower the ambient temperature and relative humidity, the more conducive to the frost preservation of persimmons. For non sealed persimmons, when the moisture content of persimmons is 16%, the temperature is 7 ℃, and the relative humidity of air is 53%, the storage time of persimmons can reach more than 12 months

2. Normal temperature sealed packaging preservation technology

at a constant temperature of 25 ℃, the persimmon is aerated with transparent composite plastic bags. When the moisture content of the persimmon is 25-26%, the preservation time of the persimmon can reach CFP company recently launched new ultra-high temperature carbon composites and carbon fiber molds for more than 6 months, and the flavor remains unchanged

source: Licheng County Agricultural Technology Extension Center, suohaidian, Wang Miaoyun

Copyright © 2011 JIN SHI