Persimmons have little water and can be preserved all year round. It's best to put it in the refrigerator and take it out when eating.

How to eat: persimmon sauce

Persimmon is used to steam cooked food on rice, which can treat cold diarrhea and watery diarrhea. 1~2 persimmons, mashed into mud, each time10g, taken with boiling water, or steamed for several days to treat nausea and vomiting.

How to eat: persimmon porridge

2-3 persimmons, cut into small pieces, rice100g, cooked with porridge and seasoned with rock sugar or white sugar. Has that effect of invigorating spleen, moisten lung, astringing intestine and stopping bleeding, and is suitable for hemorrhagic disease such as hematemesis due to physical weakness, dry cough and hemoptysis, bloody stool due to chronic dysentery, hematuria and hemorrhoid bleeding. Elderly people with stomach cold disease should not take it; Avoid eating with crabs.

How to eat 4: persimmon juice

Ingredients: 50g ginger, 20g cinnamon, 2/3 cup sugar, 8 dried persimmons, 1 tablespoon pine nuts and 7 cups of water.

Production: Put sugar, washed persimmon and whole cinnamon into warm water after cooking ginger, and make persimmon grow. This is a cool drink, with the sweetness of persimmon and the spicy taste of cinnamon. The astringent components of persimmon have astringent effect and can stop diarrhea.

Exercise:

1. Peel the ginger and cut it into thin slices.

2. Put ginger in 4 cups of water, simmer slowly, and then add cinnamon.

3. Take ginger and cinnamon O and put sugar for a while.

4. Remove the persimmon stalk, remove the seeds and make it into an oblate shape.

5. When the soup is warm, soak the persimmon for about 3 hours to soften it, then put it in a fire bowl and sprinkle with 3-4 pine nuts.

How to eat five: Steamed persimmons with rock sugar

Three persimmons (pedicled), water and rock sugar, steamed until the persimmons are soft. It has the effects of moistening lung, resolving phlegm and stopping bleeding. Suitable for hypertension, hemorrhoid bleeding, chronic bronchitis, dry cough, sore throat and other symptoms. Persimmon diet recommendation.

How to eat six: Deng Xin persimmon soup

Two persimmons, 6 grams of wick, make soup together and season with white sugar. Has the effects of clearing away heat, stopping bleeding, inducing diuresis and treating stranguria. It is suitable for urethritis, cystitis, urinary Huang Chi deficiency, dysuria, urethral tingling and hematuria.

Nutritional efficacy of persimmon

Persimmons are in the shape of round cakes. Persimmon is sweet, wet and non-toxic, with moderate sweetness. Has the effects of nourishing, stopping bleeding, relieving hangover, moistening heart and lung, relieving cough and resolving phlegm, clearing away heat and quenching thirst, invigorating spleen, astringing intestine and moistening throat. Persimmon flavor: raw persimmons are sweet, cool and non-toxic; Persimmon (persimmon) is sweet, warm and non-toxic. Into the spleen, lungs and large intestine. Moistening heart and lung, relieving cough and resolving phlegm, clearing away heat and quenching thirst, invigorating spleen and astringing intestines. Indications: sore throat, cough with excessive phlegm. Persimmon has a layer of persimmon cream attached to its surface, which is as white as a face and can cure pharyngitis and aphtha. Fresh persimmons contain a lot of water, glucose and fructose. When it is dried into persimmon, the water gradually evaporates, and the glucose and fructose contained in the pulp penetrate into the epidermis to form glucose crystals, which are similar to the syrup outside the candied fruit and can be called the essence of persimmon. At the same time, this "white frost" makes the whole persimmon dry. Persimmons can be processed and boiled to treat hematochezia and cough in the elderly, and also have a certain effect on hepatitis. The pea cake made from persimmon is cool, sweet and delicious, and it is a good summer product. Persimmon can cure hematochezia, relieve alcoholism and lower blood pressure. Persimmon cream can also treat sore throat, dry throat and aphtha.

Question 2: the practice of persimmon cake, how to make persimmon cake delicious, and the daily practice of persimmon cake.

material

Persimmon, flour, red bean paste

working methods

1. Peel the persimmon, put on disposable gloves and knead it into persimmon paste.

2. Add flour to the mashed persimmon.

Step 3 make dough with moderate hardness

4. Divide the dough into small portions

Step 5: Roll into noodles

6. Squeeze red bean paste on the dough

7. Wrap them together like bread

8. Put it on a pan and fry it slowly over low heat.

Question 3: How to eat persimmon cake 1, persimmon porridge: Cut 2-3 persimmons into small pieces, cook porridge with100g rice, and season with rock sugar or white sugar. Has the effects of invigorating spleen, moistening lung, astringing intestine and stopping bleeding. It is suitable for people with vomiting blood and dry cough due to physical weakness. 2. At the beginning of hemorrhoids, 6g of auricularia auricula, 50g of persimmon and 50g of brown sugar can be used, and 1 dose of soup can be taken every day. 3. Dicing can be used to make persimmon rice. Can cure nausea and vomiting: 2 persimmons, chopped and mixed with rice, steamed for 2 days; 4. Boil 1 slice of Siraitia grosvenorii, 15g persimmon and rock sugar in a bowl to relieve cough. 5. Treatment of lung heat cough: persimmon15g (or persimmon cream 5 5- 10/0g) is chewed; 6, treatment of sore throat: take 3 grams of persimmon cream, put it in warm water, 3 times a day. 7. Treatment of stomatitis and pharyngolaryngitis: Apply persimmon cream to the affected area or throat, 2 to 3 times a day. 8, treatment of early hypertension: persimmon 10 decoction, twice a day. Or 50 grams of persimmon, 6 grams of black fungus, and the right amount of rock sugar, cook and eat together.

Question 4: How to make persimmons delicious? Food supplement:

1, persimmon soup: 2-3 peeled persimmon slices, japonica rice100g, porridge, edible sugar or white sugar.

Invigorate the spleen and moisten the lung, which is suitable for stopping bleeding due to weakness, vomiting, constipation and dry cough.

2, 6 grams of fungus, 50 grams of persimmon. In the early stage of hemorrhoids, drink a soup every day.

3, diced into 50 grams of brown sugar persimmon rice. Can cure nausea and vomiting: 2 persimmons, mixed with chopped rice for 2 days;

4, 1 Siraitia grosvenorii, 15g persimmon, boiled in a sugar bowl to eliminate cough.

5, treatment of lung heat cough: persimmon 15 grams (or persimmon cream 5 10 grams), can be chewed or plain;

6, treatment of sore throat: 3 grams of persimmon cream, warm water, three times a day.

7. Treatment of stomatitis and pharyngitis: Apply persimmon cream to the affected area or swallow it, 2 to 3 times a day.

8, early treatment of hypertension: persimmon 10 decoction, twice a day. 50 grams of West Point or Persimmon, 6 grams of Auricularia auricula, appropriate amount of rock sugar, and boiled.

Question 5: Is persimmon delicious or persimmon delicious?

1. Operation points:

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

2. Baking: After persimmon fruit enters the curing barn, it is ignited and heated to 40℃ for heat preservation. Ventilation and dehumidification every 2 hours 1 time, ventilation every time 15~20 minutes (or exhaust with an exhaust fan for 5 minutes). After about 2 days, the dough turned slightly white, and the cake was kneaded 1 time, and gently kneaded to prevent the outer layer from being crushed. Then keep the temperature of the curing barn at 40~45℃ and keep baking for 20 hours, and at the same time strengthen ventilation. The temperature in this section should not exceed 50℃, which is beneficial to tax collection. When wrinkles appear on the fruit surface, pinch the cake for the second time. At this time, the persimmon fruit is basically astringent, so the temperature of the curing barn can be raised to 50~55℃ for 20 hours, and attention should be paid to ventilation and dehumidification, and at the same time, the fruit should be turned over to make it evenly heated. When the persimmon fruit is basically shriveled and some shriveled, the third cake shaping is carried out. Pinch the center of the fruit outward into the shape of a plate with a thin middle and a thick edge with your thumb and forefinger. Pinch off the core near the pedicel to prevent the top of the fruit from shrinking. After that, the baking temperature was reduced to about 45℃ and evaporation continued. And strengthen ventilation, and the hardness inside and outside the straight line is basically the same. Put the cake away, soften it, set it, and then frost it.

2. Precautions:

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

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

3. The exported persimmons have high hygienic requirements, the total number of bacteria is ≤ 100 /g, and the coliform group is ≤3 /g, so it is necessary to strengthen the hygienic management in the production process.

Question 6: How to make persimmon? My mountain area is often done in autumn! First of all, we should have persimmons, peel them off (we have a special tool for peeling apples, and peel one to eat in the sun), and put the peeled persimmons on the balcony to dry (more than ten days). Now we should cover them with sand curtains to attract flies and insects, and then cover them with frost, which is actually a white layer! We call it icing! Leave them in the house for a few days, and then take the persimmons out to dry at night. When persimmon sugar comes out and freezes, it will turn white. You can repeat it several times! Don't dry the persimmon too much when you start drying it, or the sugar won't come out!

Question 7: How to make persimmon cake 1. The simplest method: peel the ripe persimmon, boil the water, pour the peeled persimmon on the ground for about three minutes, then pick it up and put it in the sun, and it will be 70% to 80% dry. Persimmons are ready. If you eat it yourself, don't dry it too much, it will taste better.

2. Method 2: It is not too difficult to make homemade persimmons. Directly dry the ripe persimmon slices, and try to seal them or put them in a ventilated place when storing.

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

2. Peeling: You can peel off the hard skin on the surface of the selected fresh persimmon with an iron plane, and keep the stem skin of the persimmon close to the calyx plate and the fruit stalk.

3. Sun Kang: Spread peeled persimmon fruits neatly on a sun mat (sun mat can be made of bamboo) to dry. Sunscreen pads should be placed on the shelf 1 m above the ground. Persimmons are spread out in the sun, with calyx plates facing down, and dried outdoors at night. If the weather is bad during the day, you can cover it with plastic film on your head, but the film can't directly cover the persimmon. Persimmons that have been rained 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 two days of air blowing and night dew, persimmon can start kneading cakes on the third to fourth day when the external pulp is slightly soft. After kneading and drying, continue drying for 10 to 12 days, and stop drying when it is half dry.

4. Pinch the cake: Pinch the persimmon into a cake by hand. 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 appear, continue to knead it for the second time, which is the key to affect the quality. Squeeze harder than the first time, and all the pulp pieces should be softened. Every two or three days, when rough wrinkles appear on the surface of the fruit, knead it for the third time. At this time, the fruit surface should be flattened, 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 exposed pulp moves outward at night, and the fruit surface is tough and not easy to crush.

5. Frost exposure: put the flattened semi-finished products into a wooden box, and spread clean white paper around the wooden box and on the top and bottom. Before and after the first first frost Festival, take out persimmons and spread them in a cool place. At this time, be careful not to expose it to the sun. It is usually laid in the morning and put back in the box in the afternoon. In case of rainy days, charcoal or anthracite can be used as fuel and baked with slow fire. After repeated treatment for several times, the sugar of persimmon will overflow and frost will appear on the surface. The frost on persimmons depends on the water content of persimmons. The persimmon that underwent plastic surgery last time should be hard on the outside and soft on the inside. Too much water is easy to seep out, making the surface sticky without frosting. There is too little moisture to frost easily. Persimmons with good quality are yellow and red in flesh color, transparent and sticky, flat and complete in cake shape, with tribute on the edge and frost on the surface. The taste is sweet, no astringency, dryness is about 95%, and it is not mildewed or moth-eaten.

6. Storage: peel off the defective persimmons, tie one for every 65,438+00 pieces, and tie them into a cross shape with white dry straw or palm leaf shreds, which can be sold as products. If sold in batches, it should be properly stored to prevent mildew and deterioration. The method is: put the sterilized and dried straw in a basket, put it in a tied persimmon, cover it with sterilized straw, and store it in a barn for heat preservation. It can also be placed in a dry and ventilated place.

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Question 8: What should I do if the persimmon cake is too dry and hard? Freeze them in the refrigerator for a day.

When it is taken out and melted, it will not dry or harden.

You might as well have a try

Will not affect the taste.

But to be honest, you have bought persimmon cakes for a long time.

Question 9: Detailed production methods of persimmons There are two methods for processing persimmons, namely, natural drying method and artificial drying method. Now introduce the following contents respectively:

First, natural drying method.

Key operation points:

1. Fruit selection: select varieties that are fully mature, hard in meat, regular in fruit shape, flat or slightly prominent in fruit top, without longitudinal furrows, high in sugar content and few or no seeds. Eliminate mechanical damage and insect fruit.

2. Peeling: At present, pedal semi-automatic peeler is mostly used. Rotate the peel in circles. Peeling should be clean and thin and even.

3. Drying cakes: Choose a clean and hygienic place with sufficient light and good ventilation, and build it with wooden sticks or bricks. The height of the frame is 0.8~ 1 m, and 1000 foils are laid on it. Put the peeled persimmon on the foil and expose the single layer. Cover with mats at night to prevent dew and rain in rainy days, lasting about 10 days.

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

Second, the artificial drying method

The product produced by this method has Huang Liang color, sweet and delicious taste, good frostiness and high quality.

1. Operation points:

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

2. Baking: After persimmon fruit enters the curing barn, it is ignited and heated to 40℃ for heat preservation. Ventilation and dehumidification every 2 hours 1 time, ventilation every time 15~20 minutes (or exhaust with an exhaust fan for 5 minutes). After about 2 days, the dough turned slightly white, and the cake was kneaded 1 time, and gently kneaded to prevent the outer layer from being crushed. Then keep the temperature of the curing barn at 40~45℃ and keep baking for 20 hours, and at the same time strengthen ventilation. The temperature in this section should not exceed 50℃, which is beneficial to tax collection. When wrinkles appear on the fruit surface, pinch the cake for the second time. At this time, the persimmon fruit is basically astringent, so the temperature of the curing barn can be raised to 50~55℃ for 20 hours, and attention should be paid to ventilation and dehumidification, and at the same time, the fruit should be turned over to make it evenly heated. When the persimmon fruit is basically shriveled and some shriveled, the third cake shaping is carried out. Pinch the center of the fruit outward into the shape of a plate with a thin middle and a thick edge with your thumb and forefinger. Pinch off the core near the pedicel to prevent the top of the fruit from shrinking. After that, the baking temperature was reduced to about 45℃ and evaporation continued. And strengthen ventilation, and the hardness inside and outside the straight line is basically the same. Put the cake away, soften it, set it, and then frost it.

2. Precautions:

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

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

3. The exported persimmons have high hygienic requirements, the total number of bacteria is ≤ 100 /g, and the coliform group is ≤3 /g, so it is necessary to strengthen the hygienic management in the production process.

What is the white powder on the outside of persimmon?

Fresh persimmons contain a lot of water, glucose and fructose. When it is dried into persimmon, the water gradually evaporates, and the glucose and fructose contained in the pulp penetrate into the epidermis. These two kinds of sugar have different properties. Fructose tastes sweet and absorbs water easily. When it permeates the surface of persimmon, it will catch the moisture in the air and adhere to the skin of persimmon, similar to syrup and glucose outside the candied fruit. However, it is not easy to catch moisture in the air. When it penetrates into the epidermis of persimmon, it becomes white powder, which just wraps the attached fructose and makes the whole persimmon dry. It turns out that this white powder is glucose powder.

Question 10: My own persimmon is almost dry. What should we do next? There are one or two 5-point methods/steps.

Wash the persimmon, drain the water, and then peel it off with a peeling knife.

Put the peeled persimmons on a bamboo drawer, dry them in the sunshine and ventilation, and gently squeeze them into cakes (don't use too much force to avoid cracking).

Put the squeezed persimmons back on the bamboo drawer to dry again. After about eight to ten days, squeeze them again in turn (the same method as the first squeeze).

Put the dried persimmons into a small jar evenly, seal the jar mouth with plastic wrap, and cover the persimmon to freeze.

Matters needing attention

Persimmons that make persimmons should be small and round hard persimmons.