镜面柿生物学特性及曹州耿饼的加工方法  

Biological Characteristics of Jingmian Persimmon and Processing Method of Caozhou Geng Cake

作　　者：曹保芹 尹灿 王敏 CAO Baoqin;YIN Can;WANG Min(HezeMudan District Forestry Bureau,Heze Shandong 274000,China;Heze Peony District Administrative Examination and Approval Service Bureau,Heze Shandong 274000,China;Shandong Caozhou Peony District Scenic Area Management Services Co.,Ltd.,Heze Shandong 274000,China)

机构地区：[1]菏泽市牡丹区林业局,山东菏泽274000 [2]菏泽市牡丹区行政审批服务局,山东菏泽274000 [3]山东曹州牡丹区景区管理服务有限公司,山东菏泽274000

出　　处：《果树资源学报》2024年第4期75-77,共3页Journal of Fruit Resources

摘　　要：分别对4个镜面柿品种的生物学特性进行了描述,介绍了他们的植物学特征、果实经济性状、物候期、适应性和抗逆性。同时介绍了曹州耿饼的加工制作过程:采收→选果、清洗、去萼→削皮→凉晒、翻转、捏饼→应对极端天气(遮阴降温和应对极端阴雨天气)→上堆、发汗、吃风→上垛、转色、发霜→捏饼、瓦缸、上霜→分级包装。The biological characteristics of four cultivars of Jingmian persimmon were described, and their botanical characteristics, fruit economic traits, phenological period, adaptability and stress resistance were introduced. At the same time, the processing and production process of Caozhou Geng cake was introduced : harvest→fruit selection, cleaning, calyx removal→peeling→sunning, flipping, kneading cake→coping with extreme weather( shading and cooling and coping with extreme rainy weather)→stacking, sweating, eating wind→stacking, turning color, frosting→kneading cake, tile cylinder, frosting→graded packaging.

关 键 词：镜面柿 生物学特性 加工 曹州耿饼 

分 类 号：S665.2[农业科学—果树学]