论文部分内容阅读
(四)精制柿饼以传统的柿饼加工方法为基础,增加护色防霉措施,改摊晒为吊晒。 1、工艺流程选果→摘萼片→去皮→浸硫→吊晒→捏软→熏硫→下架→回软出霜→分级包装 2、操作要点 (1)选果:以霜降前后采摘的柿子为好.选择充分成熟,肉质尚未软化,水分少,糖分高,果重在150克左右的柿子制饼. (2)摘萼片:将柿蒂周围翘起的萼片掰去.
(D) refined persimmons persimmon processing methods based on the traditional, add color protection mildew measures, change the sun to the sun drying. 1, the process of selection and results → pick sepals → peeled → soaking sulfur → hanging sun → pinch the soft → smoked sulfur → off the shelf → back to the soft cream → hierarchical packaging 2, the operating points (1) the results: Persimmon as well.Select full maturity, the meat has not softened, less water, high sugar, fruit weight in about 150 grams of persimmons cake. (2) Pick sepals: the persimmon around the tilt of the septa breaking off.