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How to dry persimmon?
1. To make persimmons, it is required to choose varieties with large fruit, regular fruit shape, flat or slightly protruding top, no longitudinal grooves, high sugar content, moderate water content and no seeds or few seeds. Persimmon fruit should be fully mature, bright red in color, hollow in stone and yellow in curved tip.

2. Peeling: Peel the persimmon before making it into persimmon. Wash the fresh persimmons, drain the water, and then peel them off with a peeling knife.

3, drying: drying persimmons needs to be in a ventilated and sunny environment. First, put the persimmon on a bamboo drawer, dry the persimmon skin under the condition of sunshine and ventilation (not wet), and gently squeeze it into a cake by hand.

4. Extrusion: The persimmon drying process requires two rounds of extrusion, and the first persimmon has not yet been fully formed. You need to put the squeezed persimmons back on the bamboo drawer to dry again, and squeeze them again in turn after about eight to ten days (the same as the first squeeze).

5. Sealing: evenly put the persimmon into the small jar, seal the jar mouth with plastic wrap, and cover it to frost the persimmon.