Dried persimmons are also called persimmon cakes and persimmon slices. Many people like to eat them. So how to make dried persimmons? Let me introduce to you how to make dried persimmons? A complete guide to how to make dried persimmons.

How to make dried persimmons

1. Fruit selection: Select fruits that are fully mature, hard in texture, correct in shape, flat or slightly raised on the top, without longitudinal grooves, and high in sugar content. Varieties with few or no seeds. Remove mechanical damage and insects.

2. Peeling: Most use a foot-operated semi-automatic peeling machine. 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 frame with a height of 0.8 to 1 meter, and cover it with bamboo foil. Arrange the peeled persimmons in a single layer on foil with their tops facing upward, and cover them with a mat at night. Prevent dew and rain on rainy days. In about 10 days, the flesh of the fruit will shrink and the top of the fruit will sink. Turn it for the first time, and then turn it every 3 to 4 days. Knead the cake at the same time every time you turn it. Knead the cake for the second time. When the persimmons are hard on the outside and soft on the inside, and there is no sweating after softening, they 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.

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.

How to preserve dried persimmons

1. Conventional method: The finished dried persimmon cakes are best placed in ceramic containers that are easy to seal, insect-proof, rodent-proof and moisture-proof, and dried at low temperature. , Store in a well-ventilated place. When storing dried persimmon cakes in jars, in order to prevent the persimmon cakes from being in contact with each other due to their high moisture content and melting the persimmon frost, affecting the appearance, some drier persimmon skins can be mixed with the persimmon cakes.

2. Low-temperature non-sealed packaging storage: The lower the ambient temperature and relative humidity, the more conducive to the preservation of dried persimmon cakes. For non-sealed packaged dried persimmons, when the moisture content of the persimmons is 16%, the temperature is 7°C, and the relative air humidity is 53%, the storage time of the dried persimmons can be more than 12 months.

3. Storage in sealed packaging at normal temperature: At a constant temperature of 25°C, using transparent composite plastic bags for inflatable packaging and a moisture content of 25-26%, dried persimmon cakes can be stored for more than 6 months and have a good flavor. remain unchanged.

Taboos for eating dried persimmons

Do not eat persimmons and sweet potatoes together: if they are eaten together, it is easy to get stomach persimmon stones, which may cause gastric perforation and endanger life

Sweet potatoes contain a lot of starch, which will produce a lot of gastric acid in the stomach of those who eat them. If you eat some persimmons, the persimmons will precipitate under the action of gastric acid. The sediments accumulate together and form water-insoluble agglomerates, which are difficult to digest and excrete. People are prone to gastric persimmon stones. In severe cases, gastric perforation is life-threatening.

Persimmons cannot be eaten with acidic vegetables: eating them together may lead to gastrolithiasis

After eating persimmons, please do not drink too much acidic vegetable soup or drink too much water . After eating sauerkraut, a large amount of hydrochloric acid will be produced in the human stomach, which will react with the gastric acid produced by persimmons in the stomach to produce precipitates. The precipitates will accumulate together and form water-insoluble agglomerates, thus forming gastrolithiasis.

Persimmons cannot be eaten together with goose meat: if they are eaten at the same time, severe cases may lead to death

Goose meat is a full-price protein and high-quality protein. When protein meets the tannic acid in persimmons, it is easy to condense the salty tannic acid protein and accumulate in the intestines and stomach, which may lead to death in severe cases.

Persimmons and crabs cannot be eaten together: if they are eaten together, vomiting, bloating, diarrhea and other food poisoning may occur

Crabs are rich in protein, so eat crabs when eating persimmons. When the protein in the persimmon meets the tannic acid in the persimmon, it can coagulate in the human stomach and turn into a mass that is difficult to digest and absorb, causing symptoms such as abdominal pain, vomiting or diarrhea.

Persimmons and kelp cannot be eaten together: eating them together can cause gastrointestinal discomfort

Eat persimmons with kelp rich in calcium ions and tannic acid together. The calcium in the kelp will Ions can combine with the tannic acid in persimmons to form insoluble conjugates, which can easily affect the digestion and absorption of certain nutrients and cause gastrointestinal discomfort.

It is best to pay attention to these taboos.