Formation process of persimmon frost:
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 then penetrate into the epidermis. Fructose tastes sweet and absorbs water easily. When it permeates the surface of persimmon, it catches the moisture in the air and adheres to the epidermis of persimmon, similar to the syrup outside the candied fruit. Glucose is not as sweet as fructose, but it is not easy to catch moisture in the air. When it penetrates into the epidermis of persimmon, it becomes a layer of white powder, which just wraps the attached fructose. This is the formation of persimmon frost. Storing persimmons with persimmon frost in a cool and sealed place can make persimmon frost form more, which is also called "frost covering" by the people.
Persimmon production steps:
1. Selecting persimmons and selecting fresh persimmons is an important process. If you want to choose a persimmon with no crack, correct fruit, high sugar content and sufficient water, you must choose a persimmon with a core. Persimmons without kernels can be directly removed, because there must be kernels when making persimmon cakes, and when selecting persimmons, don't choose mature persimmons, preferably semi-mature varieties.
2. Peel the persimmons. Wash the selected persimmons once in a big basin, and then peel them with a knife. Be sure to wash your hands when peeling. Dry the peeled persimmons and use them when frosting.
3. Sun persimmons. When you sun persimmons, you can use thick hemp rope and tie them on the fruits left by persimmons one by one. About five or six persimmons can be dropped on a hemp rope, which should be a certain distance. After all is done, hang it on a rope, expose it to the sun in a sunny and ventilated place, and cover it with something at night and in rainy days to prevent dew and humidity. Turn it every two days. You can pinch persimmons and dry them for about ten days when you turn them. When it is dry, you can put it in a basin.
4. Frosted persimmon (frosting): Combine every two persimmon pieces, put a layer of persimmon peel in a clean container, then put another layer of persimmon, repeat the above method until it is finished, then seal the container, put it in a cool place and cover it with frost, preferably spread a layer of straw. Whether frosting is good or not depends mainly on the degree of temperature control, so when frosting, we must control the temperature. The lower the temperature, the better.