Persimmon fruit is rich in protein, a variety of vitamins and other minerals needed by the human body, sweet and cold, has a very high nutritional value, but also has the storage, transportation, easy to use features, loved by consumers, the market outlook is good. Now the persimmon cake processing methods are introduced as follows.

1 Harvest selection

Persimmon fruit due to varieties, regions, climate and other differences in the harvest period varies, generally in August to November harvest, processing persimmon cake with persimmon fruit with fruit yellow fading slightly red when the best harvest. The harvested persimmon fruit in time to pick up, select the size of similar, no spots, insect eyes, deformed, intact, consistent maturity of the persimmon fruit for processing materials.

2 cleaning and peeling

Picked persimmon fruit, rinsed with water and drained, and then peeled with a peeling knife. Peeling attention to force evenly, so that the thickness of the skin is consistent, in order not to miss the cut, not skin appropriate, generally the thinner the skin the better. If there is a broken skin, leakage, to make up in time, to keep the flesh clean and smooth.

3 sun pressure pinch

Smaller peeled persimmon fruit evenly discharged in the sieve tray, in the sunlight exposure, turning 3 to 4 times a day, so that the fruit sun even, sun even, sun through. After 1 week or so, repeatedly pressed and kneaded by hand, so that the pulp is soft, tissue dissolution, so that the soft and not waves, dissolved and not scattered. To be processed into high-quality persimmon cake, must be pressed and kneaded fully, the more fully pressed and kneaded, the better the quality of persimmon cake.

4 sulfur desiccation

Persimmon fruit contains more tannins, astringent flavor, must be sufficiently desiccated, in order to have a better taste. Will pinch good fruit placed in the fumigation frame, generally each frame put 5 to 6 layers, layer spacing 15 to 20 cm, 1 gram of sulfur per kg of persimmon fruit, sealed burning fumigation smoke 2 hours, open the seal, so that the smoke naturally dissipate to be used.

5 pinch sunshine shaping

Smoked persimmon fruit for full pinch sunshine, pinch sunshine time, according to the weather, the degree of fruit adhesion, generally sunshine to the flesh of the full adhesion, flexibility is good until. The sun made persimmon fruit for shaping, general processing of the shape of the processing specifications according to the quality, more made of thin center, edge of the thick round, and the thickness of 1.5 centimeters or more.

6 stereotypes cover frost

Persimmon fruit will be just shaped in the sun, to be shaped, placed in the warehouse, pile cover 8 to 10 days can be made of persimmon cake. Frost, should pay attention to the up and down turn, to prevent mold, affecting the quality.

7 grading and packaging

To be a layer of persimmon frost condensed on the surface of the cake, graded quantitative packaging, are put on the market sales. Packaging specifications generally 250 grams per package, 40 packages in a box, 10 kg per box.

8 storage and consumption

Processed persimmon cake at room temperature, light and moisture-proof storage, shelf life of 6 months, according to the use, can be used as edible food, but also as a medicine to eat; can be eaten raw, but also can be cooked.