| 摘要 |
A manufacturing method of the red-ripe persimmon sherbet is provided to preserve the fresh taste in which the taste of red-ripe persimmon intrinsic is not changed although the red-ripe persimmon sherbet is stored or circulated for a long-term. The manufacturing method of the red-ripe persimmon sherbet comprises the steps of: selecting the well ripe persimmons and cleanly washing them; drying the washed persimmons and inserting the dried persimmons into a box; inserting the ethylene-generating liquid agent into the box without contact with the persimmons to generate ethylene; covering of the box with the vinyl and maturing them for 47-49 hours to prepare 70-80% of the red-ripe persimmons; quickly freezing the red-ripe persimmons; melting the skin of the red-ripe persimmons; peeling the melt red-ripe persimmons and cutting them to remove seeds; inserting the red-ripe persimmons into a vessel, and packaging it with a cover; and freezing the red-ripe persimmons in the vessel and storing them. |
