Hello! You asked the question, the reply is as follows: First, persimmon processing technology is as follows: persimmon fruit has a high nutritional value, there are lower blood pressure, alcohol, gastric and other medical effects. In addition to fresh food, can be processed into persimmon cake, persimmon wine and persimmon vinegar. 1, persimmon cake. Persimmon cake processing process is: selecting fruit → spinning skin → turning → stacking (frost) → pressure cake → grading → packaging. The key to affecting the quality of processing is to turn the sun and pile up two processes. Turning the sun should be sunshine night pile, often turning, keep ventilated, to prevent blackening of the fruit. After 10 days, to be sun-dried persimmon skin wrinkles can be piled up, so that it out of the frost. Pile should not be too thick, pay attention to ventilation, often turn and change the pile location. Pile 7 to 8 days after the frost, every 100 kilograms of persimmon cake can be out of 8 kilograms or so. Persimmon frost is mainly composed of mannose. It has the effect of curing sore throat and mouth sores, and can also be used to make persimmon sugar. Then, the dried persimmon pinched into a certain size of the round cake, that is, persimmon cake. 2, persimmon wine. Raw materials are residual, injury, second, fallen fruit, first persimmon fruit mashed, put into the fermentation pool (or tank), per 100 kg plus 4 ~ 5 kg of wine, fully stirred after fermentation, room temperature to maintain 25 ℃ or so. After the peak of fermentation in the pool, add raw materials to continue fermentation. Later on, according to the raw material condition, the pool can be divided and the raw material can be added for fermentation. After the fermentation is done, the wine material will be produced. The liquor is stirred well with grain bran and can be distilled in a retort. The rate of alcohol production varies according to varieties, persimmon ripeness and fermentation process. Generally every hundred kilograms of fresh persimmons can be out of 85% alcohol 10 kg or so. 3, persimmon vinegar. Raw materials and wine for the same. Vinegar with persimmon method is simple, there are usually baskets and tank smothering method of 2 kinds. Basket shower method is to put the washed persimmon fruit in a clean basket, put the basket on the mouth of the cylinder, a few days after the consequence of a layer of white hairs, acetic acid fermentation, persimmon fruit is soft and rotten, the acid juice gradually flow into the mouth of the cylinder, and then a few days can become vinegar. The method of cylinder smothering is to pour the persimmon material into the cylinder to make it ferment naturally, and the vinegar juice will be produced after a few days. 4、De-Astringent. Persimmon astringency methods, traditional method of astringency, such as out of crisp persimmon, can be used to soak in warm water to remove astringency; want to out of soft persimmons, it is used to add heat to remove astringency. The former method is to put the raw persimmon in the tank, plus 40-50 ℃ of warm water, water temperature to maintain about 24 hours can be desiccated. After the method with a closed room or digging for the kiln, the persimmon fruit into the middle of the fire pot, and then the door or kiln mouth tight, 1-2 days after the persimmon fruit is soft to astringency. Second, the persimmon storage and preservation methods are as follows: 1, indoor storage. Choose a cool, dry, well-ventilated house, burning sulfur for disinfection, the ground laid 15-20 cm thick grass, will be selected persimmons gently stacked on the grass, thick 4-5 layers. Persimmons can also be stacked in baskets. Temperature and humidity control, indoor, if there is no refrigeration equipment, the outdoor temperature is higher than 0 ℃, should be taken in the morning and evening ventilation, daytime sealing doors and windows, pay attention to heat prevention. When the relative humidity is lower than 90%, it should be humidified appropriately. This method of storage period is shorter. 2, open-air rack storage. Choose the terrain is higher, cooler places, build a high 1-1.2 meters frame, width and length according to the amount of storage, the frame paved bamboo or corn stalks, paved 10-15 cm thick straw, will choose a good persimmon on the shelf, thick about 30 cm. When the temperature is below 0 ℃, need to cover the straw insulation. The top of the frame is set up with a ridge-shaped rainproof canopy. This method, can be stored until early April of the following year, persimmon color and quality is still good. 3, natural freezing storage. Natural freezing method is to put the persimmon in the shade, let it freeze. Selection of low water table, the back of the sun dug width, depth of 35 cm ditch, ditch paved 5-10 cm of corn stalks, put persimmons on the layer of 5 or so, the frozen persimmons and then cover 30-60 cm thick grass, to maintain a low temperature. Storage period of 3-4 months, until the spring thawing sales. 4, air-conditioned storage. Divided into rapid oxygen reduction and natural oxygen reduction conditioning 2 kinds. Rapid oxygen reduction is a pre-prepared gas mixture containing 30% oxygen, carbon dioxide 6%, continuous pass into the plastic tent or bag, or with nitrogen oxygen reduction method, so that the fruit is quickly in the appropriate gas environment. Natural oxygen reduction method is to seal the fruit in the polyethylene plastic bag (tent), through the fruit itself to regulate the respiration of the gas composition of the bag. The gas composition in the bag is then measured daily or periodically. When the oxygen content is lower than 3% and the carbon dioxide content is higher than 80%, the bag is supplemented with air or absorbed with slaked lime, respectively (0.5-1 kg of slaked lime per 100 kg of fruit, which can be replaced when the slaked lime fails). At 0 ℃, sweet persimmon varieties can be stored for about 3 months, astringent persimmon storage up to about 4 months. In addition, the persimmon fruit can also be used salt, alum water impregnation storage, that is, in 50 kg of boiled water, plus salt 1 kg, 250 grams of alum, will be equipped with salt and alum water poured into a very clean cylinder, to be water-cooled to room temperature, will be put into the persimmon fruit in the cylinder, with a cleaned persimmon leaves cover. At the same time, pressed with a bamboo pole, so that the persimmon fruit is completely impregnated in the solution, when the water is reduced, you can add the above solution. As alum can maintain fruit hardness, salt has a preservative effect. Thus stored until about May of the following year, still maintains the quality of crisp, but the fruit is slightly salty. Application of this method to strictly select the fruit, need to use the container must be very clean, different varieties of salt alum using different ratios, around the use, need to carry out small preparatory experiments. Persimmons are generally harvested in late September to early October. Persimmon fruits for storage should be hard-ripened, with harvesting scissors to cut the stalks and retain the sepals. Remember to avoid any mechanical damage.