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柿子产地多在山区,交通不便,运输比较困难,而且柿子不宜贮藏。在此介绍几种柿产品加工方法,供参考使用。一、脆柿。选用尚未熟透、新鲜、全果呈青色的柿子。先取适量的鲜玉米叶(或蓼辣叶),在坛、桶等能装水的容器底部铺一层,上面轻放一层柿果,柿果上再铺一层鲜玉米叶。这样依次码放至容器口,最上层用玉米叶盖好后,灌入清水将柿果和鲜玉米叶完全淹没,加盖密封保存。一般浸泡10天左右取出。柿甜、脆,口感好。就说明已浸泡好;若还有涩味则需继续浸泡,直至完全无涩味为止。
Persimmon origin mostly in the mountains, inconvenient transportation, transportation more difficult, and persimmon should not be stored. Here are several persimmon products processing methods for reference. First, crisp persimmon. Selection is not yet ripe, fresh, whole fruit was blue persimmon. First take the appropriate amount of fresh corn leaves (or Polygonum leaves), in the altar, barrels and other water can be paved with a layer of bottom of the container, put a light persimmon above the persimmon fruit and then shop a layer of fresh corn leaves. This code in turn to the container mouth, the top cover with corn leaves, irrigation water will be persimmon and fresh corn leaves completely submerged, stamped and sealed. General soak about 10 days out. Sweet persimmon, crisp, good taste. It shows that has been soaked; if there is still astringent taste you need to continue soaking, until completely astringent taste so far.