1. Process selection of raw materials → off astringent → peeled, cut and pedicle → rinse → vacuum sugar sugar → baking and coating → packaging
2. Operation method
(1) Selection of raw materials: The use of fresh ripe persimmons with seven or eight ripe and orange or orange peel as raw material.
(2) off astringent: more use of carbon dioxide off astringent or warm water off astringent.
(3) Peel, cut and pedicle. Peel the peel with a stainless steel knife or a rotary cutter, and immediately cut it into 4 to 6 pieces to dig out the fruit.
(4) Rinsing: The sliced ​​persimmon slices are immediately rinsed with 0.2% citric acid solution to remove peel debris and dirt.
(5) Vacuum soaking (vacuum processing): The persimmon slices are placed in a vacuum infusion machine and subjected to vacuum sugar infiltration. The evacuation process was performed in three steps: the first evacuation was 20% sugar solution, evacuation for 5 minutes, then vacuum was released and soaking for 12 hours. The second evacuation solution was 40% sugar solution, the third was 60% sugar solution, and the second and third evacuation and immersion time were the same as the first. In the process of evacuation, in order to prevent sand from returning to the product, the sugar used should be converted in advance. The method is to heat the 60% sucrose solution to 105°C, boil for 5 minutes, and adjust the pH to 3 or so with citric acid until the sugar solution. After cooling, 0.06% ascorbic acid was added as an eluent.
(6) Baking and Coating: The evacuated persimmon pieces are placed in a baking tray and transferred to a drying room where they are baked at 55° C. to 60° C. for 24 hours and then coated. The coating film is a mixture of 2% pectin solution and 60% invert sugar solution, uniformly applied on the surface of the persimmon pod, and baked for 4 to 5 hours until it is not sticky.
(7) Packing: After being repaired and graded, each piece of cellophane is wrapped into a plastic film bag with good sealing performance, and the ratio of antioxidant is added per kilogram of persimmon meal, and the bag mouth is sealed after being put into the antioxidant. .
3. The quality requirements are golden or brown-yellow, the body is transparent, the texture is flexible and flexible, there is no sugar solution, no sand, the total sugar content is about 65%, and the moisture content is 20% to 22%.
2. Operation method
(1) Selection of raw materials: The use of fresh ripe persimmons with seven or eight ripe and orange or orange peel as raw material.
(2) off astringent: more use of carbon dioxide off astringent or warm water off astringent.
(3) Peel, cut and pedicle. Peel the peel with a stainless steel knife or a rotary cutter, and immediately cut it into 4 to 6 pieces to dig out the fruit.
(4) Rinsing: The sliced ​​persimmon slices are immediately rinsed with 0.2% citric acid solution to remove peel debris and dirt.
(5) Vacuum soaking (vacuum processing): The persimmon slices are placed in a vacuum infusion machine and subjected to vacuum sugar infiltration. The evacuation process was performed in three steps: the first evacuation was 20% sugar solution, evacuation for 5 minutes, then vacuum was released and soaking for 12 hours. The second evacuation solution was 40% sugar solution, the third was 60% sugar solution, and the second and third evacuation and immersion time were the same as the first. In the process of evacuation, in order to prevent sand from returning to the product, the sugar used should be converted in advance. The method is to heat the 60% sucrose solution to 105°C, boil for 5 minutes, and adjust the pH to 3 or so with citric acid until the sugar solution. After cooling, 0.06% ascorbic acid was added as an eluent.
(6) Baking and Coating: The evacuated persimmon pieces are placed in a baking tray and transferred to a drying room where they are baked at 55° C. to 60° C. for 24 hours and then coated. The coating film is a mixture of 2% pectin solution and 60% invert sugar solution, uniformly applied on the surface of the persimmon pod, and baked for 4 to 5 hours until it is not sticky.
(7) Packing: After being repaired and graded, each piece of cellophane is wrapped into a plastic film bag with good sealing performance, and the ratio of antioxidant is added per kilogram of persimmon meal, and the bag mouth is sealed after being put into the antioxidant. .
3. The quality requirements are golden or brown-yellow, the body is transparent, the texture is flexible and flexible, there is no sugar solution, no sand, the total sugar content is about 65%, and the moisture content is 20% to 22%.
Enhanced Starch Noodle Machine
Enhanced Starch Noodle Machine,Noodle Maker ,Automatic Noodle Making Machine ,Cereal Noodle Making Machine
Shuangfeng County Dingyuan Machinery Manufacturing Co. Ltd.. , https://www.separators.pl