First, the natural drying method

Key points of operation:

1. Fruit selection: select fully mature, hard meat, regular fruit shape, flat or slightly protruding fruit top, no longitudinal grooves, high sugar content, few seeds or seedless varieties. Eliminate mechanical injuries and insect fruits.

2. peeling: at present, pedal semi-automatic peeling machine is mostly used. Spin off the peel in circles. The peeling should be clean, and the peeling should be thin and even.

3. drying cakes: choose a clean and hygienic place with sufficient light, good ventilation, and build it with wooden sticks or bricks. The height of the frame is .8 ~ 1m, and spread it with a thousand foils. Put the peeled persimmon fruit on the foil with the top facing upwards and expose it in a single layer. Cover it with a mat at night to prevent dew and rain in rainy days. After about 1 days, the pulp will shrink and the top of the fruit will sink.

4. Frosting: put the tops of the two cakes together, with the calyx pedicles outward, put a layer of dried persimmon peel and a layer of persimmon in the jar, repeatedly stack them until the jar is full, then seal the jar and put them in a cool place for frosting. The frosting of persimmon is related to the ambient temperature. The lower the temperature, the better the frosting, so keep the jar in the shade.

Second, artificial drying method

The product made by this method is Huang Liang in color, sweet and fragrant in taste, good in frosting and high in quality.

key points of operation:

1. Raw materials and pretreatment: the same as natural drying.

2. Baking: After the persimmon fruit enters the curing barn, it is ignited and heated to 4℃ for slight heat preservation. Ventilate and dehumidify once every 2 hours, and ventilate for 15~2 minutes each time (or exhaust for 5 minutes by an exhaust fan). After about 2 days, knead the cake for the first time when the face is slightly white, and knead it gently to prevent the outer dry skin from being crushed. Then keep the temperature of the curing barn at 4~45℃ and keep curing for 2 hours, while strengthening ventilation. The temperature in this section should not exceed 5℃, so as to benefit the tax. Pinch the cake for the second time when wrinkles appear on the fruit surface. At this time, the persimmon fruit is basically astringent, so the temperature of the curing barn can be increased to 5~55℃ for 2 hours, and attention should be paid to ventilation and dehumidification, and at the same time, the dish and fruit should be turned over to make the heating uniform. When the persimmon fruit is basically dry and somewhat shriveled, the third cake-pinching shaping is carried out. Pinch the center of the fruit outward with your thumb and forefinger into a dish shape with a thin middle and a thick edge. Pinch off the core near the pedicle to prevent the top of the fruit from shrinking. After that, the baking temperature dropped to about 45℃ and evaporation continued. And strengthen ventilation, straight inside and outside the soft and hard basically the same. Put away the cake, soften it, shape it and frost it.

two notes:

1. The baking temperature should not exceed 55℃ to prevent persimmon from returning to astringency.

2. ventilation management should be strengthened during baking to prevent mildew.

3. The sanitary requirements of persimmon for export are high, with the total number of bacteria ≤1/g and coliform ≤3/g, so it is necessary to strengthen the sanitary management in the production process.