Persimmon cakes are mostly made by natural drying. The production methods are not exactly the same in different places, but they are basically the same. It is divided into 1. Harvesting and processing of raw materials; 2. Drying and kneading the cake; 3. Frosting; 4. Grading packaging; 5 The quality requirements for stored edible products are that the cake is large and plump, the flesh is soft and transparent, covered with white persimmon frost, the taste is cool, and the slag is dense. The following is an introduction to the production process of persimmon. 1 Harvesting and processing of raw materials When the fruit turns from yellow to red but is not hard yet Harvest when soft. When harvesting, pay attention to leaving a "T'-shaped fruit stalk to facilitate hanging in the sun and try to avoid mechanical damage. After harvesting, remove diseased and insect-infected fruits and damaged fruits, and peel them. It is required to spin them thinly and evenly without leakage. Spin, do not re-spinning, and the width of the skin around the fruit handle should not exceed 1 cm. 2. Drying and kneading cakes. Immediately after spinning the skin, put it on the rack to dry. It is best to harvest, spin, put, and rack in a continuous operation. That is, choose ventilation, drying and sunny Use wooden sticks to build a frame, and tie two hemp ropes with a diameter of 0.5 cm in diameter to the frame. Insert the peeled persimmon "T" and the fruit handle into the middle of the seam of the two ropes, from top to bottom. , until it is close to the horizontal rafter, hang one string before hanging the second string. If it rains during the drying process, cover it with a mat or plastic film, uncover it after the rain, and then dry it until a layer of dry skin forms on the surface of the persimmon fruit. , that is, knead the cake for the first time, knead and turn, knead both vertically and horizontally, until the inside becomes soft. After kneading, dry it for 5-6 days, remove the whole bunch of persimmons and pile them up, cover them with sacks for two days, and then proceed Knead the cake for the second time, this time from the center to the outside, and shape it into a dish shape with a thin middle and raised edges. Then sun it for 3-4 days until the cake becomes soft. After softening, sun for another 3-4 days before frosting can be applied. 3. Apply frost. Persimmon frost is the crystallization of soluble solids exuded from the pulp. Its main ingredients are glucose and mannitol. Its taste is cool and sweet, and it has the effects of moistening the lungs, resolving phlegm, and relieving cough. Persimmon frost is coated on the surface of the persimmon, not only It is beautiful, and can prevent mold infection and reduce water evaporation, keeping the persimmons soft and delicious. When frosting, clean the vat first, then spread a 10 cm thick layer of dried persimmon peels on the bottom of the vat, and place a layer of persimmons vertically on the persimmons. , put another layer of persimmon skin on the persimmon, and then place another layer of persimmon upright until it is 80% full. Cover it with persimmon skin, cover it, seal the jar with mud, and place it in a cool place for about 1 month before serving. Frost. Whether the persimmon can be frosted mainly depends on the moisture content of the persimmon itself. If the persimmon is too dry or too wet, it will not be easy to frost. Therefore, you should check the degree of sun exposure when you put it in the tank. If it feels hard when pressed with your hands, , indicating that it is too dry, you should spray a small amount of water on the persimmon skin and cover it with plastic film for 1-2 hours to allow the persimmon skin to absorb the water before placing it in the jar. If it has no elasticity when pressed with your hands and feels too soft, it means that it is too soft. If it is not dry enough, you should choose a dry and ventilated place to dry for 1-2 days. Otherwise, the surface of the persimmon will become sticky and sticky, with little frost or no frost at all. In addition, frost is also related to the ambient temperature. The lower the temperature, the lower the temperature. The better the frosting, because low temperature reduces the solubility of soluble solids and makes them easy to crystallize.