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甜柿又名泡柿、脆柿,由尚未熟透的柿子浸泡而成,其味鲜美甜脆,且有梨子的味感。其浸泡方法如下: 1.采果 柿尚未熟透而全果呈青色时为最佳采果期。采收过早,柿果尚未膨大,单宁质含量过高,浸泡时难以除尽,吃时有涩口感;过晚则柿果转为黄色或红色,浸泡时易被穿眼,水进入果肉会软化、腐烂。
Persimmon, also known as the persimmon persimmon, crisp persimmon, persimmon not yet ripe from the soaked, its delicious sweet crisp, and pears flavor. The soaking method is as follows: 1 pick fruit persimmon has not yet ripe and the whole fruit is the best fruit picking period. Harvesting too early, persimmon has not yet swollen, tannin content is too high, it is difficult to make up when immersed, when eating a Shibuya taste; too late, the persimmon turned yellow or red, soaked when easy to wear eye, water into the pulp Will soften, decay.