First of all, the traditional manufacturing method
(1) Cut the butter into cubes. Chop green shredded pork and walnut kernel, take 250g flour, mix it with Huang Gui sauce and rose sauce evenly, then add diced suet and white sugar, and knead vigorously. When all kinds of materials become sticky, they become sugar stuffing.
(2) Pile 1kg flour on the chopping board and dig a hole in the middle. After peeling the persimmon, put it into a noodle pit, chop it into paste first, then mix the flour and persimmon evenly by hand and knead it into soft dough, and then add 500 grams of flour to knead it into hard dough. Sprinkle the remaining flour around the dough to make persimmon noodles.
(3) Take a piece of persimmon powder (about 50g), pat it flat, wrap it with 15g sugar, and make persimmon cake blank (2kg flour can make 80 cakes).
(4) Heat a three-mouth pot, pour 50g of rapeseed oil into the bottom pot, and put the cake blank into the pot. Turn it over with a shovel, gently press it, cover it and bake for 5-6 minutes. When the bottom surface turns yellow, turn it over, add 25 grams of rapeseed oil and bake for 5 minutes until the colors on both sides are uniform.
Second, the natural drying method
(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: pedal semi-automatic peeler is often 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 it is spread with 1000 foils. Put the peeled persimmon on the foil and expose it in a single layer. Cover it with a mat at night to prevent dew and rain in rainy days, about 10 days.
(4) icing: put the tops of the two cakes together with the calyx stems facing outwards, put a layer of persimmon peel and a layer of persimmon in the jar, and stack them repeatedly until the jar is 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.
Third, the artificial drying method
The product produced by this method has Huang Liang color, sweet taste, good taste and high quality.
(1) Raw materials and pretreatment: same as natural drying.
2. Baking:
① After persimmon fruit enters the curing barn, it is heated to 40℃ by ignition for slight 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 in this section should not exceed 50℃, which is beneficial to tax collection.
(2) When the fruit surface is wrinkled, pinch the cake for the second time. At this time, the persimmon fruit has been basically astringent. The temperature of the curing barn can be raised to 50~55℃ and kept for 20 hours. Pay attention to ventilation and dehumidification, and at the same time turn the plate upside down and turn the fruit upside down to make it evenly heated.
(3) When the persimmon fruit is basically dry and shriveled, the third cake-pinching shaping is carried out. 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.
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. Persimmon export has high hygiene requirements, with total bacteria ≤ 100 /g and coliforms ≤3 /g, so it is necessary to strengthen hygiene management in the production process.
These are the three ways to make persimmons. After the persimmon is air-dried, the white material on the surface is persimmon cream, and the main component is fructose. Because persimmon is preserved by dried fruit, naturally dried, and water evaporates, fructose dissolved in water precipitates in this process, forming persimmon cream.