All the same, but basically the same.
be divided into
1 raw material collection and treatment; 2. Dry the dough cake; 3 frosting; 4. Graded packaging; 5 storage and consumption
Product quality requirements: the cake is big and fat.
Thick, soft and transparent, covered with white persimmon cream, cool and refreshing,
Dense slag. First of all, the production process of persimmon is introduced below.
1 raw material collection and treatment
When the fruit turns from yellow to red, it should be harvested when it is hard and not soft.
Pay attention to keep the T-shaped fruit handle for hanging and drying, and try to avoid machinery.
Damage. After harvesting, remove pests and damaged fruits and rotate the skin.
It is required to spin thin and evenly, without leakage, and stay around the fruit stalk.
The width of the skin shall not exceed 1 cm.
2 air-dry and knead the cake
Immediately after peeling, put it on the shelf to dry, preferably harvesting and peeling.
Open, continuous operation. That is, choose a ventilated, dry and sunny place and use wood.
The pole was erected, and two hemp ropes with a diameter of 0.5 cm were tied to the shelf.
Rope, insert the peeled persimmon "T" and the fruit handle into the joint of the two ropes.
Between, from top to bottom, until close to the rafters, and then hang a string.
Start hanging up. If it rains during drying, use a mat or
Covering with plastic film, uncovering after rain, and drying until the surface of persimmon is shaped.
A layer of dry skin, that is, the first kneading cake, rotates with kneading, vertically and horizontally.
Rub them until they are soft inside. After kneading, put it in the sun for 5-6 days.
Take down the whole bunch of persimmons, pile them up, cover them with sacks for two days, and then do it again.
Pinch the cake, this time from the middle to the outside, and knead it into a plate with a thin middle and protruding sides.
Shape. After 3-4 days in the sun, the pile becomes soft. Softening and drying for 3-4 days.
It will frost in the morning.
3. icing. Persimmon cream is the crystallization of soluble solids oozing from pulp.
The main ingredients are glucose and mannitol, which are cool, sweet and moist.
Moistening lung, resolving phlegm and relieving cough. Persimmon cream is coated on the surface of persimmon, isn't it?
But also beautiful, can prevent mold infection and reduce water evaporation,
Keep persimmons soft and delicious. When frosting, wash the jar first, and then give it.
A layer of persimmon skin with a thickness of 10 cm is laid on the bottom of the tank, and a layer of persimmon is vertically placed on the persimmon skin.
Put a layer of persimmon skin on the cake and persimmon, and then put a layer of persimmon vertically until
Fill it to 80% full, cover it with persimmon peel, cover it, seal the jar with mud, and shape it.
It takes about 1 month to frost in the shade.
Whether persimmon can frost mainly depends on the water content of persimmon itself.
Quantity, too dry or too wet, is not easy to frost. So, in the vat.
Check the degree of sunlight exposure. If it feels hard when pressed by hand, it means sun exposure.
If it is too dry, spray a small amount of water on the persimmon skin and cover it with plastic film.
1-2 hours, let persimmon skin absorb water and then put it into the tank. If you press it by hand,
Inelastic, feeling too soft, indicating that the sun is not dry enough, you should choose to dry it.
Dry in a ventilated place for 1-2 days, otherwise persimmon noodles will be produced after being put into the jar.
Effluent, sticky, with little or no frost. Besides, frosting and rings
Ambient temperature is also important. The lower the temperature, the better the frost, because the temperature is low.
It reduces the solubility of soluble solids and is easy to crystallize out.