Choose persimmons with large fruit, moderate water content, no pests and diseases, and no soft rot. It is best to choose persimmons with seedless or less seedless varieties. From the outside, the ripe fruit with golden color and reddish color and thin yellow calyx tip is the best. Persimmons should be harvested at the right time for processing. If harvested too early, persimmons will have more water and less sugar, and the quality of processed persimmons will be poor. If the persimmon is harvested too late, it is soft and ripe and difficult to process.

Second, planing skin:

Iron planer can be used to clean the hard skin of the selected fresh persimmon, and keep the stem skin close to the calyx plate and fruit stem of persimmon.

Third, drying kang:

Spread the peeled persimmon fruit neatly on the sun mat (the sun mat can be woven with bamboo) and sun it. Sun mats should be placed on a shelf 1 m above the ground. Persimmon fruit is spread out in the sun with calyx plate facing down and dried in the open air at night. If the weather is bad during the day, plastic film can be used to cover it overhead, but the film can not be directly covered on the persimmon. Persimmons caught in the rain should be dried with a dry cloth in time. If it rains for a long time, it can be dried with slow fire at night. Generally, after 2 days of air blowing and night dew, persimmons can start to knead cakes on the third to fourth day when the outer pulp is slightly soft. After kneading and drying, continue to turn over the sun for 10 to 12 days, and stop drying when it is half dry.

Fourth, pinch the cake:

Pinch persimmon by hand is exquisite, and the specific method is: don't use too much force for the first time, so as not to pinch the skin and affect the appearance. Every 2-3 days, when the spread persimmon fruit surface gradually dries and wrinkles, continue to knead it for the second time, which is the key to affect the quality. Pinch harder than the first time, and all the lumps of pulp should be softened. Every two to three days, when the fruit surface appears coarse wrinkles, knead it for the third time. This time, the fruit surface should be flattened and the pulp should be softened, and it should be flattened and shaped in time. It is advisable to choose sunny or windy morning, because the moisture of the exposed pulp moves outward at night, and the fruit surface is resilient and not easy to crush.

Five, dew frost:

Pack the crushed semi-finished products in wooden cases, and lay clean white paper around the wooden cases and on the top and bottom. Before and after the first frost Festival, take out the persimmon and spread it in a cool place. At this time, be careful not to expose it to the sun. It is usually spread in the morning and put back in the box in the afternoon. In case of rainy days, use charcoal or anthracite as fuel and bake with slow fire. After repeated treatment for several times, the sugar of persimmon can overflow and white frost appears on its surface. The frost on persimmon depends on the moisture content of persimmon. The persimmon in the last plastic surgery should be hard on the outside and soft on the inside. Too much water is easy to seep out, making the surface sticky and not frosting. Too little moisture makes it difficult to frost. The persimmon with good quality is yellow and red in flesh color, transparent and sticky, flat and complete in pie shape, with gong edges and white frost on the surface. Sweet taste, no astringency, dryness of about 95%, no mildew and no moth.