| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing dried persimmon, needing no special equipment, and capable of easily preventing them from getting black and moldy, and to obtain dried persimmon by the above method. SOLUTION: This method for producing dried persimmon comprises the following practice: persimmon 1 is skinned into the corresponding skinned persimmon 2, which is soaked in a solution 10 prepared by mixing 100 g of water 13 with 0.9-1.1 g of sodium sulfite 11 and 1.2-1.5 g of citric acid 12 and then dried; wherein in the solution 10, the sodium sulfite 11 and the citric acid 12 are reacted with each other to form sulfurous acid, which is absorbed into the surface layer of the skinned persimmon 2 soaked in the solution 10; since the sulfurous acid has strong reducing effect as an aqueous sulfurous acid solution, the oxidative action by the oxygen in the skinned persimmon 2's flesh can be inhibited, thereby preventing the skinned persimmon 2 from getting black and also preventing growth of microorganisms such as mould; furthermore, since the respective concentrations of the sodium sulfite and the citric acid are appropriate, the objective dried persimmon 3 not getting black and moldy can be produced without exceeding the standard specified for the above chemicals as food additives. |
