Disclosed is a method for long-term preservation of nata de coco by concentrated acid soaking. The coconut juice, after filtering impurities, is collected to adjust its sugar degree and pH value to make it go through a period of high temperature sterilization and filtration treatment, and then placed in trays of different shapes for gradual cooling. After that, a proper amount of acetic acid bacteria are implanted to allow gradual fermentation for a period of time to form a soft solid body. After taking out and cleaning, removing acid and flavor, different style cutting as well as sorting and grading treatments can be made, followed by adding flavors to process into ice product dishes. It is also possible, after sorting and grading, to put them into a sealed container for soaking in an acetic acid and citric acid liquid as a means for long-term preservation, in order for the future to unseal the container for cleaning, removing acid and flavor treatments and processing into ice product dishes with various tastes. By the above concentrated acid soaking treatment, the quality of processed nata de coco will not spoil so as to be preserved for a long time on one hand, and on the other hand it provides management and regulation to the production quantity and marketing of nata de coco, thereby achieving the objective of balance between industry and consumption.一種以濃酸浸泡做為長期保存椰果之製法,係取自天然椰水經過濾雜質的收集後,乃調整其糖度及酸鹼值,使其進入一段時間的高溫殺菌及過濾處理後,再放入不同型狀的盤內、以為逐漸冷卻降溫,之後再植入適量的醋酸菌,以為逐漸發酵一段時間後而形成軟性固狀的型體,經取出後的清洗退酸、去味後,再做不同造型式樣的刀切及篩選分類處理,之後以為添加口味加工製作成冰品料理食用;亦可在篩選分類後再放入浸泡於醋酸暨檸檬酸液體的密封容器中,是做為長時期的製作後保存,以便日後在開封後的做清洗退酸、去味處理下,即可再做各種口味變化的加工製作成冰品料理食用;是藉由上述以濃酸浸泡處理之後,一方面使製作後的椰果品質不會遭受破壞並可得以長期保存之外,另方面則是提供椰果製作產銷量的管控調整,進而達到產業與消費之間的平衡目的。
