persimmon cake contains 65.22%, protein 1.5% and fat .1%, and the cake is soft and sweet, which is resistant to storage and transportation.
The pea cake processed with persimmon is cool, sweet and delicious, which is a good summer product. Persimmon can cure hematochezia, relieve alcoholism and lower blood pressure. Persimmon cream can also cure sore throat, dry throat and aphtha.
technological process raw material selection → peeling → sun exposure → sulfur fumigation → softening → shaping → stacking → airing → packaging
Production method 1. Raw material selection: varieties with large fruit shape, regular shape, slightly flat top, no constriction, high sugar content, moderate moisture and few stones should be selected. Fruits with orange-red color and yellow calyx hair, which are fully mature, can make excellent persimmon. After harvesting, remove rotten fruits and soft fruits, and then classify them according to their size.
2. Skin scraping: firstly, remove the sepals and cut off the fruit stalks, and leave a "T-shaped" handle for hanging and drying persimmons. Then scrape off a thin layer of skin with a scraper. The persimmon skin should be scraped clean, and the top skin and flower skin should not be left. Only the skin with a width of 1 cm should be left in the persimmon stalk.
3. Sun exposure: first lay the sun exposure mat, then arrange the top of the peeled fruit upward, dry it, and turn it frequently.
4. Sulphur fumigation: If it is cloudy for 2 consecutive days, it can be fumigated once a day for 2 ~ 3 minutes each time. Dry it as soon as it clears up.
5. Softening: It's best to choose sunny or windy morning for the softening time, and it's not easy to break if the fruit surface returns to moisture. After 3 ~ 4 days of drying, when the fruit surface is white and crusted, and the pulp is slightly soft, gently pinch the middle of the fruit with your hands, which will crush the pulp, promote the softening and astringency of persimmon fruit, accelerate the outward diffusion of water, and shorten the drying time. Do not use too much force when pinching, so as not to affect the appearance after pinching. Every 2 ~ 3 days, when the fruit surface is dry and wrinkled, it can be pinched for the second time. This time, the persimmon is heavier than the first time. Crush all the pulp lumps and knead the soft core. After another 2 ~ 3 days, when the fruit surface is dry until coarse wrinkles appear, defend it for the third time. This time, the core is pinched off from the stem, so that the top of the fruit no longer shrinks. Generally, you can pinch the persimmon three times.
6. integer: generally, persimmon fruit is kneaded into a round cake shape.
7. stacking: when the remaining persimmon skin around the persimmon stem is dry, the pulp is soft and hard inside and outside, and slightly elastic, it can be collected and stacked. Put the dried persimmon into a jar or pile it on a wooden board, about 45 cm thick, and cover it with straw mats, sacks or plastic sheets. After 4 ~ 5 days, the persimmon slowly softens, and the internal sugar also seeps out to the fruit surface with the water.
8. airing: take out persimmon in windy morning, spread it out in a ventilated and cool place, and blow-dry the fruit surface to produce persimmon cream. The more times it is aired, the sooner it will frost.
9. packaging: put in sacks and put in a dry place.
Quality standard 1. Only the shape is large and uniform, the edge is thick and complete, and it is not broken. The calyx cover is centered, trimmed flat, and attached to the meat without warping.
2. The persimmon cream should be thick and white.
3. The meat quality should be soft and moist by hand, and the persimmon cream should not come off and have few stones.
4. The taste is soft, waxy and sweet, without powder and astringency, and there is no residue or little residue when chewed.
Note: The cake yield of persimmons varies with varieties, maturity and processing technology, generally, the cake yield is 25-3 kg per 1 kg of persimmons.