T/XYNYSY 003-2021 Xiaoyi Persimmon Pit Processing Technical Regulations

Scope

Scope: This document specifies the terms and definitions, basic requirements, and processing techniques for the processing of Xiaoyi persimmon gels. This document applies to the processing of Xiaoyi persimmon gels. Main technical content: 3. Terms and definitions The following terms and definitions apply to this document. 3.1 Persimmon gels A large, spherical food made from peeled and dried persimmons, covered with a large amount of persimmon frost. 4. Basic requirements 4.1 Processing water The processing water shall comply with the provisions of GB5749. 4.2 Food additives The varieties and usage amounts of food additives shall comply with the provisions of GB2760. 4.3 Production environment The factory environment, buildings, workshops, facilities, and equipment of the processing enterprises, as well as their hygiene conditions, shall comply with the requirements of GB14881. 5. Processing techniques 5.1 Processing flow Fruit selection and grading → Sepal removal → Peeling → Drying → Frost removal → Grading → Packaging → Storage. 5.2 Processing techniques Select persimmons harvested within 15 days after the onset of frost, preferably those with red skin, firm texture, low moisture content, high sugar content, and no astringency. Remove rotten, soft, or diseased fruits. Grade by weight, appearance, and color, as shown in Table 1. Table 1: Persimmon grading standards Grade Weight Appearance Color Extra >8 kg Uniform size Red skin First 10–12 kg Uniform size Red skin Second 14–16 kg Uniform size Red skin Sepal removal After washing the persimmons, gently remove the raised sepals around the stem with your hands, leaving only the sepal plate. Peeling Remove the peel evenly, leaving no top peel or flower peel. Drying Use sorghum grates as supports to arrange the peeled persimmons evenly, with no more than two layers. First stage: Expose to sunlight for about 3 days, turning over once ever

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