1. Large persimmons are suitable for cooking. The main reason is that persimmon loses 2/3 of its moisture during processing, and some of it needs peeling. Persimmons are too small, and processed persimmons are too small to retain water easily. It's dry and hard and tastes bad. Generally speaking, more than 300 grams of persimmons are used to make persimmon cakes;
2. Persimmons with smooth surfaces are suitable for making. This is mainly because the first process of persimmon processing into persimmon is peeling. The sheller is not very effective in peeling unsmooth persimmons. Generally, this part of persimmon will not frost, which is what we usually call "fish skin";
3. Persimmons with few kernels are suitable for making. As we all know, persimmons with fewer nuts are more "cost-effective" to eat. Another reason is that too many nuts are not conducive to persimmon pinching.
4. Dry source persimmon is suitable for production. Here is a concept of persimmon yield. Persimmons have less water content, and the water loss is less after being made into persimmons, so the whole persimmon looks fuller. However, the water consumption of persimmons in irrigated land is too large, and persimmons are somewhat wrinkled.