Manufacturing method of ripe persimmon puree with ginger and ripe persimmon puree with ginger manufactured by the same

摘要

The present invention, washing the hongsi, removing the skin and seeds to prepare the flesh, hongsi preparation step, drying and pulverizing ginger to prepare ginger powder, ginger powder preparation step, hongsi pulp obtained through the hongsi preparation step Hongshi, comprising a sterilization step of sterilizing the Hongshi ginger puree obtained through the concentration step and the concentration step, in which the mixture of the ginger powder and the ginger powder obtained through the preparation step is mixed in a vacuum low-temperature concentration extraction to prepare the Hongshi ginger puree The present invention relates to a method for producing ginger puree and red shii ginger puree prepared accordingly. According to the present invention, the storage period of hongsi is extended so that hongsi can be consumed regardless of the season, and the destruction of various nutrients contained in hongsi is reduced. Not only is it minimized, but the color is maintained and both nutrition and appearance are excellent, and it has the advantage of being able to create a unique flavor by mixing with ginger.