Select persimmons with large fruits, moderate water content, no pests and diseases, and not soft and rotten. It is best to pick no nuclear or less nuclear varieties of persimmons. From the outside, the color of golden yellow slightly red, calyx tip thin yellow ripe fruit is the best. Persimmons should be harvested at the right time for processing, such as premature harvesting, persimmon moisture, less sugar, processed into persimmon cake quality is poor. If the harvest is too late, persimmon soft ripe, not easy to process.

Second, planing skin:

Available iron planer will be selected fresh persimmons of the appearance of hard skin planing, retained close to the persimmon calyx disk and fruit peduncle peduncle skin.

Three, sun kang:

Plane clean outer skin of the persimmon fruit, fruit by fruit neatly spread on the sun mat (sun mat can be woven bamboo) with the sun. Sun mat should be placed on the shelf 1 meter above the ground. Persimmon fruit spread sunshine calyx disk facing down, night open air drying. If the weather is not good during the day, available plastic film overhead cover, but the film can not be directly covered in persimmons. The persimmon by the rain, to dry with a dry cloth in time. If the long rainy, can be dried at night with the fire. General persimmon daytime wind and night dew 2 days later, to the 3rd to 4th day, the outer pulp is slightly soft, you can start pinching cake. Later pinch side of the sun, continue to turn the sun 10 to 12 days, sun to half dry, you can stop the sun.

Four, pinch cake:

Pinching persimmon cake shaping with the hand has to pay attention to the specific approach is: the first time do not use too much force, so as not to pinch the skin, affecting the appearance. Every 2 to 3 days, spread the persimmon fruit surface gradually dry, and present wrinkles, continue to pinch the second time, this time is the key to affect the quality of good or bad. Pinch force to be greater than the first time, to pinch all the hard pieces of pulp soft. And then every 2 to 3 days, the surface of the fruit appeared coarse wrinkles, pinch the third time, this time to pinch the surface of the fruit flat, flesh pinch soft, and timely pinch flat shaping. It is appropriate to choose sunny days or windy mornings, because at night by the dew of the pulp moisture outside, the fruit surface moisture with toughness, not easy to pinch broken.

Five, dew frost:

The processing of flattened semi-finished products in a wooden box, wooden box around the top and bottom of clean white paper. Wait until after the frost festival, the persimmon cake will be taken out and spread in a cool place, at this time pay attention to not let the sun exposure. Generally spread in the morning to dry, the afternoon to take it back to the box. In case of rainy days, charcoal or anthracite coal as fuel, baking fire. After this repeated several treatments, can make the persimmon cake sugar overflow, the surface of the white frost into. Persimmon cake on the frost is good or bad, depending on the water content of the persimmon cake. The last shaping of the persimmon cake outside the hard inside soft is good, too much water is easy to seep out, so that the surface sticky, can not be out of the frost. Too little water, also difficult to frost. Good quality persimmon cake meat color yellow and red, and was transparent sticky, cake shape flat round, complete, gong edge, the surface has white frost. Sweet taste, not astringent mouth, dryness of about 95%, no mold and no insect moth.

Sixth, storage:

Made of persimmon cakes to eliminate inferior products, every 10 a tie, with white dry straw or palm leaf silk bundled into a "cross" shape, can be sold as products. If sold in batches, to be properly stored, to prevent mold and deterioration. The method is: in the basket pads sterilized dry straw, loaded with bundled persimmon cakes, covered with sterilized straw, placed in the barn insulation storage. Can also be placed in a dry and ventilated place.