Persimmon cake: the production of persimmon cake, the requirements of the selection of large fruit, fruit shape is upright, the top of the fruit is flat or slightly raised, no longitudinal grooves, high sugar content, moderate water content, no nuclear or less nuclear varieties. Persimmon fruit should be fully ripe, color red, fruit heart hollow, curved tip yellow.

After harvesting, the unsoft and undamaged persimmon fruits are peeled and then dried. There are two methods of drying: one is the solarization method, hanging sun or flat sun. After scraping the skin with the abduction of persimmons one by one clamped on a loose rope, according to the size of the respective hanging on the rack to dry, and often turned. To be drying 3 to 4 days later, the fruit surface white, skin, flesh soft, gently hold the first, squeeze the flesh. Promote softening and desiccation. When the fruit surface is dry and wrinkles appear pinch the second time, pinch the hard pieces of pulp, pinch the scattered ventricles. And then every 2 to 3 days pinch the third time, the heart of the fruit from the base pinch off, so that the top of the fruit no longer shrinks, there are nuclear varieties to pinch off the nucleus or extrusion, generally pinch three times can be. The second is artificial drying, that is, the method of baking, in the baking should also be pinched in time to soften.

Sun into the persimmon cake, loaded into sealed containers or pile covered with plastic sheeting, after 4 to 5 days, the persimmon cake back to soften, take out and put in a ventilated cool place to spread out, dry, there will be persimmon frost generation. So repeatedly stacked and covered, drying, drying and spreading the more times, the faster the frost out of the better, made of persimmon cakes can be packaged for storage.

.............................................

Family production of persimmon cake technology (2002, No. 3)

Abstract: Select the harvest of persimmon fruits have not become soft, cleaned and peeled, two consecutive sun, soften, pinch the cake, choose a cool place to dry stalls, shaping, and then according to a layer of persimmon cakes a layer of persimmon skin placed in the water tank and other containers, sealed, placed in the shade of a cool place to smother the frost for 4 to 7 days, that is, the completion of persimmon cake processing of the whole process.