In addition to Xinjiang, Tibet and Ningxia, the rest of China's provinces and cities have historical records of persimmon tree planting and persimmon cake processing. In China, the more famous persimmon cake production areas mainly include Shaanxi Fuping, Shandong Caozhou, Shandong Qingzhou, Shanxi Wanrong, Guangxi Gongcheng, Guangdong Xinyi, etc. Among them, Shaanxi Fuping persimmon cake is the most famous, according to statistics, about 70% of China's persimmon cakes come from Fuping, in 2021, Fuping County persimmon planting area of 360,000 acres, the production of 200,000 tons of fresh fruits, the output of persimmon cake is 50,000 tons.

A persimmon cake is a specialty of where

1, persimmon in addition to Xinjiang, Tibet and Ningxia are not planted, the rest of the provinces and cities have planted persimmon trees and persimmon cake processing of historical records.

2, in China, the famous persimmon cake origin mainly Shaanxi Fuping, Guangxi Gongcheng, Guangdong Xinyi, Shandong Caozhou, Shandong Qingzhou, Shanxi Wanrong and other places. Among them, especially the persimmon cake in Fuping, Shaanxi is the most famous, according to the statistics, about 70% of China's persimmon cake comes from Fuping County. 2021, Fuping County, a *** planted 360,000 acres of persimmons, fresh persimmon fruit production of about 200,000 tons, persimmon cake production of about 50,000 tons.

3, Fuping persimmon variety, *** have five flowers persimmon, chicken heart yellow persimmon, pearl persimmon, square persimmon, four unlike the persimmon, ascending bottom tip persimmon, pepper tip persimmon, heavy platform persimmon, mountain lump persimmon, mirror persimmon, grinding plate persimmon and so on more than ten varieties, of which the ascending bottom tip persimmon for the persimmons in the famous and excellent varieties.

Second, how the persimmon cake is made

Artificial drying method, for example, the production process is as follows:

1, persimmon fruit selection

Select the fruit shape is correct, the top of the fruit is flat, the flesh is firm, sugar content is high, fewer nuclei or nuclei ripe persimmons, and the persimmons fruit does not meet the requirements (such as insect fruit, pests.), Mechanical damage fruit) removed.

2, peeling

The use of foot-operated semi-automatic peeling machine to remove the outer skin of the persimmon, peeling process to ensure that thin and uniform.

3, baking

(1) the persimmon fruit into the baking room, ignition heating to about 40 ℃, insulation, and then every 2 hours or so to ventilate, each time the ventilation length of about 15-20 minutes.

(2) 2 days later, when the surface of the persimmon fruit is slightly white, the first pinch cake. After the end of the pinch cake, the temperature of the baking room is stabilized at about 40-45 ℃, continuous baking for about 20 hours, and strengthen the ventilation (the temperature should not exceed 50 ℃).

(3) When the fruit surface wrinkles, the second pinch cake, and increase the temperature of the baking room to 50-55 ℃, and maintained for 20 hours, inverted disk, turning fruit.

(4) when the persimmon fruit is basically dry, slightly wrinkled, the third pinch cake, shaping (both hands, thumb and forefinger from the center of the fruit outward pinch into the middle of the thin edge of the thick saucer-shaped shape, and will be close to the tip of the fruit heart pinch), and then reduce the temperature of the baking room to about 45 ℃, continue to evaporate, strengthen ventilation.

(5) When the persimmon cake inside and outside the soft and hard consistent, put away the persimmon cake back to soft, shaping frosting.

4, frost

The top of the two cakes together, the calyx tip outward, and then in accordance with a layer of dried persimmon skin a layer of persimmon cakes in the order of its into the tank until filled, and finally seal the tank, transfer it to a cool place on the frost.