First, the 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 protruding in fruit top, free from 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. Spin the peel off 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 pieces of tin foil are laid on it. Put the peeled persimmon fruit on the foil and expose it in a single layer. Cover it with a summer mat at night to prevent dew and rain in rainy days, which lasts about 10 days.
4. icing: put the tops of the two cakes together with the calyx stems facing outward, put a layer of persimmon peel and a layer of persimmon in the jar, and stack them repeatedly until the jar is almost full, then seal the jar and put it in a cool place for icing. 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 taste, good taste 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 by exhaust fan for 5 minutes). After about 2 days, the dough turned slightly white, and the cake was kneaded 1 time, gently to prevent the outer layer from being crushed. Then keep the temperature of the curing barn at 40~45℃ for 20 hours, and at the same time strengthen ventilation. The temperature of this part should not exceed 50℃ in order to remove astringency. 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 the fruit should be turned over at the same time to make the heating uniform. When the persimmon fruit is basically dry and some of it is shriveled, the cake is pinched and shaped for the third time. Pinch the center of the fruit outward with your thumb and forefinger into a dish with a thin middle and a thick edge. 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, the hardness is basically the same inside and outside. Put the cake away, soften it, set it and 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.