Fuping persimmon cake won the Houji Golden Image Award at the Yangling Expo

Fuping persimmon cake ranks first in the country in eight major advantages

The General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China recently issued the 2008 No. 92 Announcement, formally approving the implementation of geographical indication product protection for Fuping persimmons.

The persimmon dwarf and dense planting base in our county has been listed as a provincial intelligence introduction demonstration base by the Provincial Bureau of Foreign Experts Affairs

The implementation of geographical indication product protection will definitely increase the added value of Fuping persimmons , improve market credibility, expand sales channels, and promote the local persimmon industry to become bigger and stronger.

"Fuping Persimmon" has a long history. It is made from the locally produced traditional famous persimmon variety "Fupingjian Persimmon", which has been carefully processed through more than a dozen processes including peeling, removing astringency, softening, drying and shaping. It is made with strong sensory indicators, good taste and excellent quality. Compared with persimmons from other regions, "Fuping persimmons" have five major characteristics, namely: large, frosty white, bright bottom, moist texture, and sweet taste. Moreover, "Fuping persimmons" are rich in nutrients, protein, fat, and inorganic Salt, vitamins and other nutrients, among which ascorbic acid, riboflavin, calcium, phosphorus, iron and other nutrients are far higher than the national level.

The implementation of geographical indication product protection will definitely increase the added value of Fuping persimmons, improve market reputation, expand sales channels, and promote the development of the local persimmon industry.

The "He'er Cake" from Zhuangli, Fuping County, Weinan City, Shaanxi Province, is produced in Zhuangli Town, Fuping County, Shaanxi Province. It is a good gift for relatives and friends. It has fine processing, soft meat, bright red color, thick white persimmon frost, mellow flavor, sweet as honey, rich nutrition and long-lasting, and has become one of Shaanxi's traditional famous local products that sell well at home and abroad. It is named after two persimmons with their bases facing each other and packed together. As the representative brand of persimmons in Fuping County, Shaanxi Province, the "Hometown of Persimmons in China", Zhuangli Persimmons are widely welcomed by customers at home and abroad, especially those from Japan and South Korea, for their soft and translucent meat, thick cream and mellow taste. They are the best among cakes. It is a good food to prevent iodine deficiency thyroid enlargement. Persimmon has the effects of clearing away heat, moistening the lungs, quenching thirst, relieving cough, and eliminating phlegm. It is also one of the health-care fruits for diseases such as hypertension, chronic bronchitis, and arteriosclerosis. Nutritional benefits: Persimmon is round cake-shaped, sweet and moist in nature. Toxic, moderately soft and hard, sweet when eaten, it has the effects of nourishing, stopping bleeding, detoxifying alcohol, moistening the heart and lungs, relieving cough and reducing phlegm, clearing away heat and quenching thirst, strengthening the spleen, astringing the intestines and moistening the throat. Persimmon nature and flavor: raw persimmon is sweet, cool, and non-toxic; dried persimmon (persimmon) is sweet, warm, and non-toxic. Enters the spleen, lungs and large intestine. Moisturizes the heart and lungs, relieves cough and resolves phlegm, clears heat and quenches thirst, strengthens the spleen and astringes the intestines. Mainly used to treat hot and sore throat and cough with excessive phlegm. A layer of persimmon frost is attached to the surface of the persimmon, which is as white as flour and can cure pharyngitis and aphtha. In 1980, the relevant departments of the central government dispatched special calls to purchase Zhuangli Heer cakes to entertain foreign guests. In 1981, they were regarded as rare specialties of Shaanxi and were bagged and flown to Taiwan in the name of the provincial government. This brought the mainland people's longing for Taiwan compatriots and the reunification of the motherland. sincerity. Since 1995, it has won many provincial gold medals for famous products. In recent years, the price of fresh fruits has remained high, with an average of 2.0 yuan per kilogram. The high-quality persimmons are even more expensive and have been exported to South Korea, Japan and other countries. In August 2001, the State Forestry Administration awarded our county the certificate of "Chinese Persimmon" hometown and issued a bronze medal.

Persimmon: Fuping County is one of the few persimmon tree eugenics areas in the country. Persimmon production has a long history. It was planted in the early Han Dynasty, more than 2,000 years ago. In the world's only persimmon museum in Yoshino City, Japan, there is a record that "the world's persimmon producing country is China, the distribution center is Qingzhou, and the eugenic zone is Fuping."

There are more than 10 varieties of Fuping persimmons, including rising persimmon, spicy horned persimmon, and pearl persimmon. Among them, the rising persimmon is the most famous. It has a large body and small or no seeds and few seeds, and is the most suitable for making. The processed "He'er persimmon cake" is large, frosty white, bright in texture, moist in texture and sweet in taste, and is favored by consumers at home and abroad. As early as the Wanli period of the Ming Dynasty, it was presented to the emperor as a tribute. It was a precious specialty in the Ming and Qing Dynasties. After the founding of the People's Republic of China, it was repeatedly sent to the Northwest Agricultural Exhibition Hall and the National Agricultural Exhibition Hall to be included in local specialty exhibitions. In the 1980s, the State Council used "He'er persimmon cake" to entertain foreign guests. In 1995, Fuping's "He'er Cake" won the Houji Gold Award at the Second China Yangling Agricultural Expo. In 1996, Fuping Dajian Persimmon won the Shaanxi Province Gold Award for Famous, Excellent and Specialty Products. In early November 2000, CCTV's "Golden Land" column conducted a special report on the persimmon production in our county with the theme "Persimmons are red all over Majiapo".

In August 2001, our county was awarded the "Hometown of China's Famous and Excellent Economic Forests - China Persimmon Township" by the State Forestry Administration and was awarded a bronze medal and certificate. At present, the number of persimmons in the county has grown to 100,000 acres, mainly distributed in Caocun, Zhuangli, Gongli, Mizi, Dancun, Zhangqiao, Liuji, Wangliao and other towns, with an annual output of more than 40 million kilograms of fresh persimmons. Processed 3 million kilograms of persimmons and exported 500 tons to South Korea, Japan and other countries.

As the representative brand of persimmons in Fuping County, Shaanxi Province, the "Chinese Persimmon Town", Zhuangli Persimmon Cake is widely welcomed by customers at home and abroad, especially Japanese and Korean customers, for its soft and translucent meat, thick cream and mellow taste. It is the best among cakes.

In recent years, with the strong advocacy and support of the Fuping County Government, local fruit farmers have continued to purify and select the best in production practice, and have cultivated many excellent varieties, such as Fuping Jian Persimmon and Zhuangli Big Beef Heart. It is tall, with thin fruit coating, no or few seeds, long core, easy to remove astringency, and excellent quality. It is actually the first choice variety for making cakes and is also the representative variety of the famous brand in the village. Zhuangli persimmon cakes are tributes from the imperial courts of all dynasties. The body of the cake is covered with white persimmon frost, and the flesh of the cake is brownish red. It is sweet and refreshing. Contains protein and sugar

1. Persimmons can effectively replenish human body nutrients and intracellular fluid, and play a role in moistening the lungs and promoting body fluids;

2. Persimmons contain a large amount of vitamins and iodine, which can Treat endemic thyroid enlargement caused by iodine deficiency;

3. The organic acids in persimmons help gastrointestinal digestion, increase appetite, and have the effect of astringent intestines and hemostasis;

4. Persimmons can promote the oxidation of ethanol in the blood, help the body excrete alcohol, and reduce the damage of alcohol to the body;

5. Persimmons can help lower blood pressure, soften blood vessels, and increase coronary artery flow. It can also activate blood circulation, reduce inflammation, and improve cardiovascular function. 2. Dietary Therapeutic Effects Persimmon fruit is sweet, astringent, and non-toxic; persimmon base is astringent, neutral, and enters the lungs, spleen, stomach, and large intestine meridians;

It clears away heat and moisturizes the lungs, produces body fluids, and quenches thirst. It has the effect of strengthening the spleen and resolving phlegm;

It is used to treat cough due to lung heat, dry mouth and thirst, vomiting and diarrhea.

Fresh persimmon has the effect of cooling blood and stopping bleeding; persimmon frost moistens the lungs and can be used for dry throat, mouth and tongue sores, etc.; For the treatment of hemoptysis, hematochezia, bleeding, and hematemesis, recent studies have found that persimmon and persimmon leaves have antihypertensive, diuretic, anti-inflammatory, and hemostatic effects. Fuping Zhuangli "He'er Persimmon" is produced in Zhuangli Town, Fuping County, Shaanxi Province. It has fine processing, soft meat, bright red color and thick white persimmon frost, mellow flavor, sweet as honey, rich nutrition and long-lasting, and has become one of Shaanxi's traditional local specialties that sell well at home and abroad. A royal tribute that only emperors and concubines of the past dynasties could enjoy~! It got its name from the fact that two persimmons are packed together with their bases facing each other. "The golden osmanthus is fragrant and the persimmon is red. It is picked at the frost and the autumn wind is blowing. It is said to be a good product for moistening the lungs and calming coughs. It strengthens the spleen and regulates the sincerity of the good varieties. Ordinary people only envy the sweet and astringent taste, but they don't know that the flower stems are healing. The leaves should be cooked into tea. He is happy to have a pregnant woman. "Zhuangli Persimmon Cake, as the representative brand of persimmon cakes in Fuping County, Shaanxi Province, the "Hometown of Persimmons in China", is widely welcomed by customers at home and abroad, especially those from Japan and South Korea, for its soft and translucent meat, thick cream and mellow taste. It is the best among cakes.

In recent years, with the strong advocacy and support of the Fuping County Government, local fruit farmers have continued to purify and select the best in production practice, and have cultivated many excellent varieties, such as Fuping Jianshi, Zhuangli Daniuxin, the latter fruit Large and high-quality (a single fruit weighs 0.7-1 catties), high sugar content, thin fruit coating, no or few seeds, long core, easy to remove astringency, excellent quality, it is actually the first choice variety for making cakes, and it is also the best choice for farmers. Representative varieties of famous brands. Zhuangli persimmon cakes are tributes from the imperial courts of all dynasties. The body of the cake is covered with white persimmon frost, and the flesh of the cake is brownish red. It is sweet and refreshing. Containing rich nutrients such as protein, sugar, carotene, and various trace elements such as phosphorus, iron, calcium, iodine, etc., it has high nutritional and medicinal value. Zhuangli's "He'er Cake" is famous both at home and abroad for its large size, high quality, white frost, sweet taste and easy dissolution in water. "He'er cake" is made from Fupingzhuang Lijian persimmon as raw material, and is processed through 12 processes including picking, peeling, removing astringency, softening, drying, kneading and frosting. It is rich in nutrients and contains 14 kinds of nutrients and trace elements, including 163 mg of calcium per 100 g, 75.3 g of sugar, 4.31 g of carrots, 2 mg of ascorbic acid, and contains nutrients such as protein, fat, phosphorus, and iron. It is rich in calories, strengthens muscles and bones, and keeps fit. It also has special effects such as relieving coughs, resolving phlegm, and removing aphthous sores. It is also a good gift for relatives and friends.

Caozhou mirror persimmons and Caozhou Geng cakes are named after Heze was called Caozhou in ancient times and the persimmons produced in Gengzhuang, Caozhou have the best flavor. It is said that Caozhou Geng cakes have a production history of thousands of years and were famous throughout the country as early as the Ming Dynasty. , listed as a tribute to the imperial court, Caozhou Geng Cake is orange and transparent, with soft texture, thick frost and no core. It forms a paste in the mouth, has a mellow and sweet taste, is rich in nutrients, is durable in storage, and does not deteriorate for a long time. It has always been the top-grade persimmon cake and is deep-rooted. Appreciated by the people, Geng cake also has high medicinal value. It has the functions of clearing away heat, moistening the lungs, resolving phlegm, strengthening the spleen, astringent intestines, treating dysentery, stopping bleeding, lowering blood pressure, etc. Persimmon frost can treat sore throat and aphtha. and other diseases. At present, Heze has designated a large area for planting persimmon trees to increase people's demand and earn foreign exchange from exports.

Technical process: raw material selection → scraping → sun drying → sulfur fumigation → kneading → shaping → stacking and covering → drying stall → packaging

Production method

1. Raw material selection: Choose varieties with large fruit shape, neat shape, slightly flat top, no constriction, high sugar content, moderate moisture and few seeds. Fruits with orange-red color and yellow calyx can be used to make high-quality persimmons. After harvesting, rotten and soft fruits are removed and graded according to size.

2. Scrape the skin: first remove the sepals and cut off the fruit stem. If the persimmon needs to be hung for drying, a "T-shaped" handle should be left. Then use a spatula to scrape off a thin layer of skin. The persimmon skin should be scraped clean, leaving no top skin and flower skin, only leaving a 1 cm wide peel on the base of the persimmon.

3. Sun-drying: First lay out the sun-drying mat, then arrange the tops of the peeled fruits upwards, dry them in the sun, and turn them frequently.

4. Sulfur fumigation: If it is cloudy for 2 consecutive days, you can fumigate with sulfur once a day for 20 to 30 minutes each time. Let it dry immediately when the weather clears.

5. Knead until soft: The best time to knead is on a sunny or windy morning. If the fruit surface becomes damp, it will not be easy to crush. After 3 to 4 days of drying, the surface of the fruit will turn white and crusty, and when the flesh is slightly soft, gently pinch the middle of the fruit with your hands to squeeze the flesh, promote softening and deastringency of the persimmon fruit, and speed up the outward diffusion of water to shorten the drying time. Do not use too much force when pinching to avoid damaging the appearance after pinching. After 2 to 3 days, when the fruit surface is dry and wrinkled, you can pinch it a second time. This time I pinched the persimmon harder than the first time, crushing all the hard pieces of flesh and breaking up the soft core. After another 2 to 3 days, when the fruit surface is dry to the point where coarse wrinkles appear, dry it a third time. This time, pinch off the core of the fruit from the stem so that the top of the fruit will no longer shrink. Generally, it can be done after pinching the persimmon three times.

6. Shaping: Generally, the persimmon fruit is shaped into a round cake.

7. Piling: When the remaining persimmon skin around the base of the persimmon is dry, and the flesh is the same soft and hard inside and out, and slightly elastic, it can be collected and piled. Put the dried persimmons into a jar or pile them on a wooden board, about 45 cm thick, and cover them with straw mats, sacks or plastic sheets. After 4 to 5 days, the persimmons slowly soften, and the internal sugars seep out to the fruit surface along with the water.

8. Dry the persimmons: Take out the persimmons on a windy morning, spread them out in a ventilated and cool place, and blow dry the fruit surface, and persimmon frost will form. The more times you spread it to dry, the faster the frost will appear.

9. Packaging: Put into sacks and place in a dry place.

Quality standards

1. The shape is large and even, the edges are thick and complete, not broken, the calyx cover is centered, trimmed flat, close to the flesh without warping.

2. Persimmon frost should be thick and white.

3. The meat should be soft, waxy and moist when pinched by hand, the persimmons should not be peeled off and have few cores.

4. The taste is soft, glutinous and sweet, without powder or astringency, and there is no or little residue when chewed.

Nutritional analysis

1. Persimmons can effectively replenish body nutrients and intracellular fluid, and play a role in moistening the lungs and promoting body fluids;

2. Persimmons contain a large amount of Vitamins and iodine can treat endemic thyroid enlargement caused by iodine deficiency;

3. The organic acids in persimmons help gastrointestinal digestion, increase appetite, and have the effect of astringent intestines and hemostasis; < /p>

4. Persimmons can promote the oxidation of ethanol in the blood, help the body to excrete alcohol, and reduce the damage of alcohol to the body;

5. Persimmons can help lower blood pressure and soften blood vessels. Increases coronary artery flow, activates blood circulation, reduces inflammation, and improves cardiovascular function.

Relevant groups

Can be consumed by the general population

1. Suitable for people with dry stools, patients with high blood pressure, patients with thyroid disease, and long-term drinkers;

2. People with diabetes, spleen deficiency, diarrhea, loose stools, frail and sick people, postpartum, and those with exogenous wind and cold should not eat; people with chronic gastritis, delayed emptying, indigestion and other low gastric motility functions, and those after subtotal gastrectomy It is not advisable to eat persimmons.

Foods that are incompatible with each other

1. It is not suitable to eat with sauerkraut and black dates, otherwise it will cause stones;

2. Persimmons are not suitable to be eaten with goose, crab, sweet potato, Eggs must not be eaten together, otherwise it will cause abdominal pain, vomiting, diarrhea and other symptoms;

3. Do not eat vinegar before and after eating persimmons.

Production instructions

1. When eating persimmons, you should eat as little persimmon skin as possible;

2. The layer on normal persimmon cakes is called persimmon frost, which is moist. It has the functions of drying, resolving phlegm, and relieving cough. It can cure dryness and cough caused by lung heat. It is a sugary condensation that exudes as the moisture of the pulp evaporates when drying persimmons. The main components are mannitol, glucose, fructose, sucrose, etc. It is light yellow or white. Of course, many people in the market now use lime to fake persimmon frost, so be careful when buying it. Do not buy one that will fall off when shaken.

Therapeutic effects

The fruit of persimmon is sweet and astringent, neutral in nature, and non-toxic; the base of persimmon is astringent in taste and neutral in nature, and enters the lung, spleen, stomach, and large intestine meridians;

It has the effects of clearing away heat and moistening the lungs, producing body fluids and quenching thirst, strengthening the spleen and reducing phlegm;

It is used to treat cough due to lung heat, dry mouth and thirst, vomiting and diarrhea.

Fresh persimmon has the effect of cooling blood and stopping bleeding; persimmon frost moistens the lungs and can be used for dry throat, mouth and tongue sores, etc.; For the treatment of hemoptysis, hematochezia, bleeding, and hematemesis, recent studies have found that persimmon and persimmon leaves have antihypertensive, diuretic, anti-inflammatory, and hemostatic effects.

Remarks

1. Be careful when eating raw persimmons on an empty stomach or avoid drinking white wine or hot soup after eating persimmons to prevent gastric persimmon stone syndrome;

2. Persimmons contain tannins, which easily combine with iron, thereby hindering the body's absorption of iron in food, so patients with anemia should eat less;

3. Do not eat persimmons on an empty stomach. Persimmons should be eaten after meals. ;

4. It is not advisable to drink milk within 1 hour before and after eating persimmons.

Fuping persimmon has eight major advantages and ranks first in the country

1. Fuping County is named by the State Forestry Administration as "the hometown of China's famous and excellent economic forests - China's Persimmon Township". A high-quality persimmon base of 100,000 acres has been built, and the output of fresh persimmons and persimmon cakes has increased by more than 20% every year.

2. Fuping is a world-famous persimmon eugenics area. The world's only persimmon museum in Yoshino City, Japan has this record: "The main producing country of persimmons in the world is China, the distribution center of persimmons is Qingzhou, and the eugenic zone of persimmons is Fuping."

3. Fuping Dajian Persimmon is a famous variety among persimmon trees. It contains 14 kinds of nutrients and trace elements, including 163 mg of calcium per 100 grams, ranking first among similar products in China. Fuping Dajian persimmon is the most suitable for making persimmon cakes and is praised by experts as a "cake-making treasure".

4. The traditional Fuping "He'er cake" (named because the two persimmon navels are put together relative to each other) requires more than 10 processes such as peeling, removing astringency, softening, drying, kneading, and frosting. It is made with meticulous processes and was used as a tribute in the Ming and Qing dynasties. After the founding of New China, it participated in national local specialty exhibitions many times. In 1980, the State Council used Fuping "He'er Cake" to entertain foreign heads of state. In 1995, it won the second China Yangling Award. Agricultural Expo Houji Golden Image Award.

5. Fuping persimmon has high sugar content, sticky and soft meat, rich nutrition, short and short fiber, thick persimmon frost, extremely sweet taste, good taste, high in calories, strong muscles and bones, and has the effect of relieving coughs It has curative effects such as reducing phlegm and removing aphthous sores. It is a seasonal food in winter and spring, and it is also a good gift for relatives and friends.

6. Fuping persimmons have been exported to South Korea, Japan, North Korea, Russia, Vietnam, Canada and other countries in recent years. They are favored by consumers and have broad market prospects.

7. Fuping is a national food safety demonstration county. Fuping County Yangyang Persimmon Cooperative and Red Star Green Persimmon Cooperative have obtained the national food quality and safety QS certification.

8. Announcement No. 92 of 2008 of the General Administration of Quality Supervision, Inspection and Quarantine specified that Fuping persimmon cakes will be protected as geographical indication products starting from August 27, 2008.