Hello! The answer to your question is as follows: 1. The processing technology of persimmon is as follows: persimmon fruit has high nutritional value and has medical functions such as lowering blood pressure, relieving alcoholism and treating stomach diseases. Besides fresh food, it can also be processed into persimmon, persimmon wine and persimmon vinegar. 1, persimmon. The processing flow of persimmon is: fruit selection → peeling → drying → accumulation (frosting) → squeezing → grading → packaging. The key to affect the processing quality is the two processes of drying and accumulation. When turning the sun, pile it in the sun at night, turn it frequently and keep it ventilated to prevent the fruit from turning black. /kloc-After 0/0 days, it can be piled until the persimmon skin is wrinkled and dry, which will cause frost. The deposit should not be too thick, pay attention to ventilation, turn it frequently, and change the position of the deposit. Frost can be produced after 7-8 days of accumulation, and about 8 kg of persimmon can be produced per 100 kg. Persimmon cream is mainly composed of mannose. It has the effect of treating sore throat and aphtha, and can also be used as persimmon candy. Then knead the persimmon into a round cake of a certain size, that is, persimmon. 2. persimmon wine. Raw materials are damaged, damaged, inferior, and fruit drop. First, mash persimmon fruit, put it into a fermentor (or jar), add 4-5 kg of distiller's yeast per 100 kg, then fully stir and ferment, and keep the room temperature at about 25℃. After the fermentation in the tank reaches the peak, the raw materials are added to continue the fermentation. In the future, according to the situation of raw materials, we can continue to divide the pool and add raw materials for fermentation. After fermentation, the wine was served immediately. Add chaff into the wine, stir well, and then put it into a distillation tank for distillation. The yield of wine varies with varieties, persimmon maturity and fermentation technology. Generally, 85% alcohol is about 100 kg of fresh persimmon. 3. persimmon vinegar. The raw materials are the same as those used in brewing. The method of persimmon vinegar is simple, and there are usually two methods: basket pouring method and cylinder stuffy method. Basket pouring method is to put the washed persimmon fruit in a clean basket and put the basket at the altar mouth. After a few days, a layer of white hair will be produced on the surface and acetic acid fermentation will be carried out. Persimmon fruit will be soft and rotten, and the sour juice will gradually flow into the jar mouth, and it will become vinegar in a few days. The method of closing the jar is to pour persimmon into the jar, let it ferment naturally, and produce vinegar juice after a few days. 4, take off the astringency. There are many ways to remove the astringency of persimmon. Traditional methods, such as crisp persimmons, can be soaked in warm water to remove astringency. If you want to produce soft persimmons, use heat to remove the astringency. The former method is to put raw persimmons into a jar, add warm water at 40-50℃, and keep the water temperature for about 24 hours to remove astringency. The latter method is to put persimmon fruit in a secret room or dig it into a kiln, put it in a brazier, and then close the door or kiln mouth. After 1-2 days, persimmon fruit became soft and astringent. Second, the storage and preservation methods of persimmons are as follows: 1, indoor storage. Choose a cool, dry and well-ventilated room, burn sulfur for disinfection, spread grass with a thickness of 15-20 cm on the ground, and gently pile the selected persimmons on grass with a thickness of 4-5 layers. Persimmons can also be piled in baskets. In the control of temperature and humidity, if there is no refrigeration equipment indoors and the outdoor temperature is higher than 0℃, it is necessary to ventilate in the morning and evening, seal the doors and windows during the day and pay attention to heat protection. When the relative humidity is lower than 90%, it should be humidified properly. The method has short storage time. 2. Open shelf storage. Choose a shady place with high terrain, set up a shelf with a height of1-1.2m, the width and length depend on the storage capacity, spread bamboo or corn stalks on the shelf, spread straw with a thickness of10-15cm, and put the selected persimmons on the shelf with a thickness of about 30cm. When the temperature is below 0℃, straw should be covered to keep warm. The top of the frame is provided with a roof-shaped rainproof awning. This method can be maintained until the beginning of April next year, and the color and quality of persimmons are still good. 3. Natural frozen storage. Natural freezing method is to put persimmon in the shade and let it freeze. Choose a ditch with low groundwater level, width of 35cm and depth of 35cm on the back of the sun, spread 5 5- 10/0cm corn stalks in the ditch, put about 5 layers of persimmons on it, cover frozen persimmons with 30cm-60cm thick grass, and keep the temperature low. The storage period is 3-4 months until it is thawed and sold in spring. 4. Modified atmosphere storage. There are two kinds of rapid oxygen reduction and natural oxygen reduction. Rapid oxygen reduction means that the pre-prepared mixed gas containing 30% oxygen and 6% carbon dioxide is continuously pumped into a plastic tent or bag, or nitrogen is used for oxygen reduction, so that the fruit can be quickly placed in a suitable gas environment. Natural oxygen reduction method is to seal the fruit in a polyethylene plastic bag (tent) and adjust the gas composition in the bag through the respiration of the fruit itself. Then measure the gas composition in the bag every day or regularly. When the oxygen content is lower than 3% and the carbon dioxide content is higher than 80%, add air to the bag or absorb it with slaked lime (put 0.5- 1 kg slaked lime per 100 kg of fruit, which can be replaced when it fails). At 0℃, sweet persimmon varieties can be stored for about 3 months, while astringent persimmon varieties can be stored for about 4 months. In addition, persimmon fruit can also be preserved by soaking in salt and alum water, that is, adding 1 kg salt and 250g alum into 50kg boiling water, pouring the prepared salt and alum water into a very clean tank, cooling to room temperature, putting persimmon fruit into the tank, and covering the washed persimmon leaves. At the same time, hold it down with a bamboo pole, so that the persimmon fruit can be completely immersed in the solution. When the water content decreases, the above solution can be added. Because alum can keep fruit hard, salt has antiseptic effect. So it remained crisp until May of the following year, but the fruit was slightly salty. When using this method, the fruits should be carefully selected and the containers needed must be very clean. Different varieties use different proportions of salt alum, so small-scale preparatory experiments are needed when they are used in different places. Persimmons are usually harvested from late September of 10 to early October of 10. Persimmon fruit used for storage should be hard ripe fruit. Cut off the fruit stalk with harvesting scissors and keep the sepals. Remember to avoid any mechanical damage.