Persimmons: To make persimmons, it is required to choose varieties with large fruits, correct fruit shapes, flat or slightly raised fruit tops, no longitudinal grooves, high sugar content, moderate water content, and no or few seeds. The persimmon fruit should be fully mature, bright red in color, hollow in the center, and yellow at the curved tip.

After harvesting, peel the persimmon fruits that are not soft and damaged, and then dry them. There are two methods of drying: one is sun drying, hanging or flat drying. Clamp the peeled persimmons with handles one by one on loose ropes, hang them on racks according to size to dry, and turn them frequently. After drying for 3 to 4 days, when the surface of the fruit becomes white and crusty, and the pulp becomes soft, gently hold it for the first time to squeeze the pulp. Promote softening and removal of astringency. When the surface of the fruit is dry and wrinkled, pinch it a second time to crush the hard pieces of pulp and loosen the ventricles. Pinch for a third time every 2 to 3 days to break the core of the fruit from the base so that the top of the fruit will no longer shrink. For varieties with cores, pinch off or squeeze out the core. Generally, pinch three times. The second is artificial drying, that is, using the baking method, and it must be softened in time during baking.

Put the dried persimmons into a sealed container or pile them together and cover them with plastic sheets. After 4 to 5 days, the persimmons will soften, take them out and spread them out in a ventilated and cool place to dry. Persimmon frost will appear. Repeatedly stacking and drying them in this way. The more times they are dried, the faster the frost will come out and the better. The finished persimmons can be packaged and stored.

Persimmon fruit is rich in protein, multivitamins and other minerals needed by the human body. It is sweet in taste and cold in nature. It has extremely high nutritional value and is durable in storage, transportation and easy to use. It is deeply loved by consumers and has good market prospects. Now the persimmon processing and making methods are introduced as follows.

1 Harvesting and selection of materials

Persimmon fruits have different harvesting periods due to differences in variety, region, climate, etc. They are generally harvested from August to November and are used for processing persimmons. Persimmon fruit is best harvested when the yellow color of the fruit fades and becomes slightly red. Sort the harvested persimmon fruits in time, and select persimmon fruits of similar size, no spots, insect eyes, deformities, intact appearance, and consistent maturity for processing.

2 Wash and Peel

Rinse the selected persimmon fruits with clean water, drain them, and then peel them with a paring knife. When peeling, pay attention to using even force to make the peel uniformly thin and thick. It is advisable to not miss the peel and keep peeling. Generally, the thinner the peel, the better. If the skin is broken or missed, make up for it in time to keep the pulp smooth and clean.

3 Sun-drying and pressing

Reduce the peeled persimmon fruits and arrange them evenly in the sieve tray, expose them to the sun, and turn them 3 to 4 times a day to make the fruits evenly dried. , dry evenly and thoroughly. After about a week, repeatedly press and knead with your hands to make the pulp soft and the tissue melt, so that it is soft but not wavy, and melts but not scattered. To process high-quality persimmons, they must be fully pressed. The more fully the persimmons are pressed, the better the quality of the persimmons.

4 Sulfur-smoked and deastringent

Persimmon fruit contains a lot of tannic acid and has a strong astringency. It must be fully deastringent to have a better taste. Place the pinched fruits on fumigation racks. Generally, 5 to 6 layers are placed on each rack with a layer distance of 15 to 20 cm. Use 1 gram of sulfur per kilogram of persimmon fruit. After sealing and burning for 2 hours, open the seal to let the smoke out. Naturally disperse for later use.

5 Pinch and sun-shape

Pinch and dry the smoked persimmon fruit fully. The time of pinching and drying depends on the weather and the degree of glue of the fruit. Generally, it will be dried until the pulp is fully glued. until the flexibility is better. The sun-dried persimmon fruit is reshaped. Generally, the processed shape is determined according to the processing specifications and quality. It is usually made into a round shape with a thin middle and thick edges, and the thickness is kept above 1.5 cm.

6 Shaping Cream

Expose the perfectly shaped persimmon fruits in the sun. After they are set, place them in the warehouse and stack them for 8 to 10 days to make persimmons. . When frost occurs, attention should be paid to turning it up and down to prevent mildew and affecting the quality.

7 Graded Packaging

After a layer of persimmon frost has condensed on the fruit cake surface, it will be packaged in graded portions and put on the market. Packaging specifications are generally 250 grams per pack, 40 packs per box, and 10 kilograms per box.

8 Storage and consumption

The processed persimmons should be stored at room temperature away from light and moisture. The shelf life is 6 months. Depending on the purpose, they can be used as edible food or medicine; Eaten raw or cooked.