Persimmons are made of purlin persimmons. Persimmon, which is also called \ Guo persimmon \ or \ crisp persimmon \ in some places. Every year around the first frost season is the time to pick persimmons, which is the best time to make persimmons.

Second, persimmons are divided into two types: crisp persimmons and soft persimmons.

Persimmon (crisp persimmon), which contains a lot of solid substances, is resistant to storage and deterioration. It is mainly used to make persimmon and is also used for fresh food after artificial astringency removal.

Soft persimmon, with high water content, is not storable and easy to deteriorate. Can only be used for fresh food.

Third, the practice of persimmon is introduced

(1) fruit selection and peeling:

Persimmon (crisp persimmon) with large, regular shape, slightly flat top, no constriction, high sugar content, moderate moisture and few stones should be selected. Fruits with orange-red color and yellow calyx hair, which are fully mature, can make excellent persimmon. After harvesting, remove rotten fruits and soft fruits, and then classify them according to their size.

At present, pedal semi-automatic peeling machine is mostly used. Spin off the peel in circles. The peeling should be clean, and the peeling should be thin and even. In the early years, people peeled the skin by hand. (Artificial peeling can be done with a fruit knife.)

(2) Natural drying method:

1, drying cakes:

Choose a place with sufficient light, good ventilation and clean sanitation, use wooden sticks or bricks to build a frame with a height of 0.8~ 1 m, spread a thousand pieces of foil on it, put the peeled persimmon fruit upside down, expose it on the foil in a single layer, cover it with a mat at night to prevent dew and rain in rainy days, and the pulp will shrink in about 10 days. In rural areas, it is usually placed in a dustpan, and the dustpan is placed on the roof and other high places with good ventilation. Generally speaking, persimmon needs mild sunshine to dry slowly.

2. Frosting:

Put the top of the two cakes together, with the calyx pedicel outward, put a layer of dried persimmon peel and a layer of persimmon in the jar, repeatedly stack them until the jar is full, then seal the jar and put them in a cool place to frost. The frosting of persimmon is related to the ambient temperature. The lower the temperature, the better the frosting, so keep the jar in the shade.

(3) Artificial drying method:

The product made by this method has Huang Liang color, sweet and fragrant taste, good frost and high quality.

1, baking:

After the persimmon fruit enters the curing barn, it is ignited and heated to 40℃ for slight heat preservation. Ventilation and dehumidification every 2 hours 1 time, each ventilation 15~20 minutes (or exhaust by the exhaust fan for 5 minutes). After about 2 days, the dough is slightly white, and the dough is kneaded for the first time 1 time. The dough should be kneaded lightly to prevent the outer layer from being crushed. Then keep the temperature of the curing barn at 40~45℃ and keep curing for 20 hours, while strengthening ventilation. The temperature in this section should not exceed 50℃ to facilitate astringency removal. Pinch the cake for the second time when wrinkles appear on the fruit surface. At this time, the persimmon fruit is basically astringent, so the temperature of the curing barn can be increased to 50~55℃ for 20 hours, and attention should be paid to ventilation and dehumidification, and at the same time, the dish and fruit should be turned over to make the heating uniform. When the persimmon fruit is basically dry and somewhat shriveled, the third cake-pinching shaping is carried out. Pinch the center of the fruit outward with your thumb and forefinger into a dish shape with a thin middle and a thick edge. Pinch off the core near the pedicle to prevent the top of the fruit from shrinking. After that, the baking temperature dropped to about 45℃ and evaporation continued. And strengthen ventilation, straight inside and outside the soft and hard basically the same. Put away the cake, soften it, shape it and frost it.

2. Pay attention

(1) The baking temperature should not exceed 55℃ to prevent persimmon from returning to astringency.

(2) Ventilation management should be strengthened during baking to prevent mildew.

(3) The hygiene requirements are high, the total number of bacteria is ≤ 100/g, and the coliform group is ≤3/g, so it is necessary to strengthen the hygiene management in the production process.