Question 1: How to make persimmons from persimmons? There are two methods for processing persimmons, namely natural drying and artificial drying. Here are the following introductions: 1. Key points of the natural drying method:

1. Fruit selection: select fruits that are fully mature, hard in flesh, correct in shape, flat or slightly protruding on the top, without longitudinal grooves, and containing sugar. Varieties with high quantity, few seeds or no seeds. Remove mechanical damage and insect fruits.

2. Peeling: Currently, most of them use foot-operated semi-automatic peeling machines. Peel off the peel in a circular motion. Peeling should be clean and peeling should be thin and even.

3. Drying the cakes: Choose a place with sufficient light, air circulation, and cleanliness. Use wooden sticks or bricks to set up a rack with a height of 0.8 to 1 meter. Spread the peeled foil on top. Place the persimmon fruits with their tops upward and place them in a single layer on foil for exposure to the sun. Cover them with a mat at night to prevent dew and rain. In about 10 days, the pulp will shrink and the tops of the fruits will sag. Turn them over for the first time. Turn it once every 3 to 4 days, and knead the cake at the same time every time. When kneading the cake for the second time, the persimmon cake is hard on the outside and soft on the inside. After it softens and there is no sweating, it can be frosted. The frosting will be good.

4. Frosting: Put the tops of the two cakes together, with the calyx pedicle facing outward, put a layer of dried persimmon peels and a layer of persimmon cakes in the vat, stack them repeatedly until the vat is almost full, then seal the vat and place it. Frost in the shade. Frosting on persimmons is related to the ambient temperature. The lower the temperature, the better the frosting, so the tank should be placed in a cool place. 2. Artificial drying method: The products produced by this method are bright yellow in color, sweet and fragrant, have good frosting, and are of high quality.

One operation point:

1. Raw materials and pretreatment: the same as natural drying.

2. Baking: After the persimmon fruit enters the baking room, heat it up to 40°C and keep it warm on low heat. Ventilate and remove moisture every 2 hours, for 15 to 20 minutes each time (or exhaust the air for 5 minutes with an exhaust fan). After about 2 days, the surface will turn slightly white before kneading the cake for the first time. Be gentle when kneading to avoid breaking the outer dry skin. Then stabilize the temperature of the baking room at 40~45℃, bake continuously for 20 hours, and increase ventilation at the same time. The temperature in this section should not exceed 50°C to avoid tax astringency. When wrinkles appear on the fruit surface, knead the cake for the second time. At this time, the persimmon fruit has basically deastringent. You can increase the temperature of the baking room to 50~55℃ and maintain it for 20 hours. Pay attention to ventilation and moisture removal, and at the same time, turn over the plate and turn the fruit. Make the heating even. When the persimmon fruit has basically dried and shrunk, perform the third kneading and shaping process. Use the thumbs and index fingers of both hands to pinch the fruit from the center outward into a saucer shape with a thin middle and thick edges. The core of the fruit should be pinched off near the base to prevent the top of the fruit from shrinking. After that, the baking temperature drops to about 45°C and evaporation continues. And strengthen ventilation, so that the softness and hardness inside and outside are basically the same. Collect the cake until soft, shape and frost.

Two precautions:

1. The baking temperature must not exceed 55℃ to prevent the persimmons from becoming astringent.

2. Ventilation management should be strengthened during baking to prevent mold and mildew.

3. The hygiene requirements for exported persimmons are relatively high, with the total number of bacteria ≤ 100/g and coliforms ≤ 3/g. Therefore, hygiene management during the production process must be particularly strengthened.

Question 2: How to turn persimmons into persimmons? Pick the persimmons after they mature and turn red (before they become soft) - peel and dry them (or string the persimmon stems into skewers with ropes and dry them in the sun) - pinch them by hand after 20 days Into a flat shape - after another 20 days, it will be kneaded into a flat shape by hand and basically formed - after ten days, it will be kneaded into shape (persimmon cake) - frosted - sold or eaten

Question 3: What is persimmon cake? How is it made? Persimmons: To make persimmons, you need to choose varieties with large fruits, correct fruit shapes, flat or slightly raised fruit tops, no longitudinal grooves, high sugar content, moderate water content, and no or few seeds. The persimmon fruit should be fully mature, bright red in color, hollow in the center, and yellow at the curved tip.

After harvesting, peel the persimmon fruits that are not soft and damaged, and then dry them. There are two methods of drying: one is sun drying, hanging or flat drying. Clamp the peeled persimmons with handles one by one on loose ropes, hang them on racks according to size to dry, and turn them frequently. After drying for 3 to 4 days, when the surface of the fruit becomes white and crusty, and the pulp becomes soft, hold it gently for the first time to squeeze the pulp. Promote softening and removal of astringency.

When the surface of the fruit is dry and wrinkled, pinch it a second time to crush the hard pieces of pulp and loosen the ventricles. Pinch for the third time every 2 to 3 days to break the core of the fruit from the base so that the top of the fruit will no longer shrink. For varieties with cores, pinch off or squeeze out the core. Generally, pinch three times. The second is artificial drying, that is, using the baking method, and it must be softened in time during baking.

Put the dried persimmons into a sealed container or pile them together and cover them with plastic sheeting. After 4 to 5 days, the persimmons will soften, take them out and spread them out in a ventilated and cool place to dry. Persimmon frost will appear. Repeatedly stacking and drying them in this way. The more times they are dried, the faster the frost will come out and the better. The finished persimmons can be packaged and stored.

Question 4: How to make persimmon cakes at home, dry them in the sun, apply sugar, and use a needle to open them when they are dry to facilitate drying. Pay attention to moisture-proof, they are easy to spoil.

Question 5: What are the advantages of yeasted persimmon cakes? Several ingredients:

1. Persimmons (ripe and soft), 2. Flour (you can also add some glutinous rice flour, if not available, don’t add it), 3. Red bean paste (bought ready-made) ( You can also add no fillings), 4. Oil

Method:

1. Scoop out the pulp from the persimmons and break them up as much as possible. It’s okay if some little tongues can’t be scattered.

2. Add flour to the persimmon pulp and knead it into a dough.

3. You can wake up for a while or not. Anyway, it is cooked and eaten now.

4. Divide the dough into equal portions.

5. Knead the small dough into a ball, flatten it, and wrap it with bean paste filling. (If you don’t add filling, you can ignore this step.) Wrap it in and press it into a small cake shape.

6. If you want to make it more beautiful, you can press the mold into a different shape, or you can just make it into a small cake shape.

7. Pour a little oil into the pot. When the oil is hot, you can fry it. Be careful not to make the fire too high, otherwise it will burn easily.

8. Take it out of the pan when both sides are golden brown and eat it while hot.

Tips:

You can use whatever fillings you like.

Because it is modified from the Xi’an snack persimmon cake, persimmons are used, and pumpkins can also be used. It’s up to you.

Eating it after it has cooled is not as fragrant as freshly cooked.

So there is no quantity of ingredients. I used two large persimmons and made probably more than thirty plum blossom pancakes. hehe.

I think it just takes a while to knead the dough and press out the shape.

I made persimmon cakes once before and it was very successful. This time I made them into shapes and they are even cuter, haha.

Question 6: How can persimmons freshly picked from the tree be made into persimmons? Step on it

Question 7: What kind of persimmons are used to make persimmon cakes? There are two types of persimmons used to make persimmon cakes. One is the one that has just been picked from the tree and still has an astringent taste, and the other is the one that has been soaked in water and ripe, has no astringency and is a little hard.

Question 8: Does anyone know how to remove the film on the persimmons, or how to make persimmons in a traditional way? Cut small slits on the tomatoes and dip them in hot water to remove them

Persimmons are mostly made by natural drying. The production methods are not exactly the same in different places, but they are basically the same. It is divided into 1. raw material harvesting and processing; 2. drying and kneading; 3. frosting; 4. graded packaging; 5. storage and edible product quality. The cake is required to be large and thick, with soft and transparent meat, covered with white persimmon frost, with a cool taste and dense slag. The following is an introduction to the making process of persimmon cake. 1 Harvesting and processing of raw materials Harvest the fruit when it turns from yellow to red but is still hard but not soft. When harvesting, pay attention to leaving a T'-shaped fruit handle to facilitate hanging in the sun and try to avoid mechanical damage. After harvesting, remove fruits with diseases, insect pests and damaged fruits, and spin the skin. It is required to spin the skin thinly and evenly, without leakage or redundancy. The width of the skin left around the fruit handle should not exceed 1 cm. 2. Drying and kneading cakes. Immediately after peeling and peeling, put it on the rack to dry. It is best to harvest, peel, peel, put, and rack continuously. That is, choose a ventilated, dry and sunny place, and use wooden sticks to build it. Tie a two-strand hemp rope with a diameter of 0.5 cm into one on the frame. Insert the peeled persimmon T' and the fruit handle into the middle of the seam between the two ropes, from top to bottom until it is close to the horizontal rafters. Hang one bunch before hanging the second bunch. If it rains during the drying process, cover it with a mat or plastic film. After the rain, uncover it and dry it again. When a layer of dry skin forms on the surface of the persimmon fruit, start the first pinch. Knead and turn the cake, both vertically and horizontally, until the inside becomes soft. After kneading, dry it for 5-6 days. Remove the whole bunch of persimmons and pile them up. Cover them with a sack for two days and then knead the cake for the second time. First, pinch it from the center outward to form a saucer shape with a thin middle and raised edges. Then sun it for 3-4 days to soften it. After softening, sun it for another 3-4 days before applying frost. 3. Apply frost. Persimmon frost is The main components of the crystals exuded from the soluble solids in the pulp are glucose and mannitol. Its taste is cool and sweet, and it has the effects of moistening the lungs, resolving phlegm, and relieving coughs. Persimmon frost coats the surface of the persimmon, which is not only beautiful, but also prevents the occurrence of mold infection and reduce water evaporation, keeping the persimmons soft and delicious. When frosting, clean the vat first, then lay a 10 cm thick layer of dried persimmon peels on the bottom of the vat, place a layer of persimmons vertically on the persimmons, and another layer on top of the persimmons. Then put a layer of persimmons upright until it is 80% full, cover it with persimmon skins, cover it, seal the jar with mud, and put it in a cool place for about 1 month before it can be frosted. Can the persimmons be frosted? , mainly depends on the moisture content of the persimmon itself. If it is too dry or too wet, it is not easy to frost. Therefore, you should check the degree of sun exposure when you put it in the tank. If it feels hard when pressed with your hands, it means it is too dry. Spray a small amount of water on the persimmon skin and cover it with plastic film for 1-2 hours to allow the persimmon skin to absorb the water before placing it in the jar. If it becomes inelastic when pressed with your hands and feels too soft, it means that it is not dried enough and you should choose drying and ventilation. Leave it to dry for another 1-2 days, otherwise the surface of the persimmons will become sticky and sticky with little frost or no frost at all. In addition, frosting is also related to the ambient temperature. The lower the temperature, the better the frosting, because low temperature makes the frosting better. The solubility of soluble solids decreases and it is easy to crystallize and precipitate.

Please accept if you are satisfied

Question 9: How to make fried persimmon cakes? Materials:

Persimmons, flour, red bean paste, oil

Method:

1. Peel the persimmons, put on disposable gloves and knead them into puree

2. Add flour to the kneaded persimmon puree

3. Knead into a moderately soft and hard dough

4. Divide the dough into small portions

5. Roll it into dough

6. Squeeze the red bean paste onto the dough

7. Wrap it together like a bun

8. Place it on a flat bottom Slowly fry the persimmons over low heat in the pot

Question 10: How to dry persimmons. Persimmons: To make persimmons, it is required to choose a large fruit, a correct shape, a flat or slightly raised top, no longitudinal grooves, and a low sugar content. Varieties with high moisture content, no seeds or few seeds. The persimmon fruit should be fully mature, bright red in color, hollow in the center, and yellow at the curved tip.

After harvesting, peel the persimmon fruits that are not soft and damaged, and then dry them. There are two drying methods: one is sun drying, hanging or flat drying. Clamp the peeled persimmons with handles one by one on loose ropes, hang them on racks according to size to dry, and turn them frequently. After drying for 3 to 4 days, when the surface of the fruit becomes white and crusty, and the pulp becomes soft, hold it gently for the first time and squeeze through the pulp. Promote softening and removal of astringency. When the surface of the fruit is dry and wrinkled, pinch it a second time to crush the hard pieces of pulp and loosen the ventricles. Pinch for the third time every 2 to 3 days to break the core of the fruit from the base so that the top of the fruit will no longer shrink. For varieties with cores, pinch off or squeeze out the core. Generally, pinch three times. The second is artificial drying, that is, using the baking method, and it must be softened in time during baking.

Put the dried persimmons into a sealed container or pile them together and cover them with plastic sheets. After 4 to 5 days, the persimmons will soften. Take them out and spread them out in a ventilated and cool place to dry. Persimmon frost will appear. Repeatedly stacking and drying them in this way. The more times they are dried, the faster the frost will come out and the better. The finished persimmons can be packaged and stored.

Summary: Select persimmon fruits that have not softened after harvesting. After cleaning and peeling, dry them in the sun for two consecutive times, soften them, and knead them into cakes. Choose a cool place to dry and shape them, and then press a layer of persimmons into them. Place a layer of persimmon skin in a container such as a water tank, seal it, and leave it in a cool place for 4 to 7 days to frost, which completes the whole process of persimmon processing.