Choose varieties with full maturity, hard meat, straight fruit shape, flat or slightly convex fruit top, no longitudinal grooves, high sugar content, few stones or no stones, so that the persimmon will be more delicious. Then there is the peeling step. Cut off the stem of the fruit before peeling, leaving the calyx plate, and scrape off the skin with an iron scraper.
Second, the drying method of persimmon
Natural drying method
(1) Before drying persimmon, choose an open, sunny, ventilated, sanitary and clean place, set up a shelf with a height of 0.8~ 1m with wooden sticks or bricks, spread a layer of grass foil on it, turn the peeled persimmon upside down, row it on the grass foil for exposure, cover it with a mat at night to prevent condensation, and take it back in time in rainy days.
(2) After turning over for about 10 days, the pulp shrinks and the top of the fruit sinks. Turn 1 time, then turn 1 time every 3~4 days, and knead the cake every time. After kneading the cake for the second time, cover it with sacks for 1~2 days and turn it over for 2~3 times. When the persimmon is pinched for the last time 1 time, the persimmon is hard on the outside and soft on the inside, but not after softening? Sweating? Phenomenon, can frost.
(3) Frosting: the tops of two persimmon cakes are combined, and the calyx stems are outward. Put a layer of persimmon peel in the jar, repeatedly put a layer of persimmon until the jar is full, then seal the jar and frost it in a cool place. The frosting of persimmon is related to the ambient temperature. The lower the temperature, the better the frosting effect, so the jar should be placed in the shade.
Hanging drying method
① String the peeled persimmons and hang them. It usually takes about 8 days to dry on sunny days, and it takes about 10 days to dry if it is bigger. Pay attention to the weather changes when drying, and take it back in time when it rains.
(2) After airing for about 4 days, when the outer pulp is slightly soft and becomes thin skin, start fruit shaping for 1 time, air-dry for about 3 days, and then carry out second shaping, and then shape persimmon cake for 1 time every morning to make it flat and round. Squeeze the fruit evenly without lumps. When pinching the cake, press the top of the fruit with the index finger and middle finger, press the fruit pedicle with the thumb, and rotate the fruit with a little force, and the fruit shape will gradually be pinched into a flat circle. It is best to rub the fruit every time in the sunny and breezy morning, because the skin is dry after exposure to the sun during the day and it is easy to break when squeezed. After dew moistening at night and persimmon water escaping, the fruit surface is moist and elastic, and it is not easy to break when squeezed in the morning. Every time the fruit is kneaded, it should be rotated up and down to make the fruit evenly exposed to light, and the fruit should be kneaded for 4~6 times until it is dry and wet.
(3) Stacking and covering. Put the persimmon in a bamboo cage or basket, and turn it 1 time every 1~2 days to prevent the persimmon from sticking together. When turning, check whether the persimmon is completely dry and whether the fruit shape is straight. If it is not dry enough, make up the sun and straighten the fruit shape. Then put all the persimmons in a bamboo basket and scrub them.
(4) The frosting amount of the frosted persimmon is related to the degree of dryness and wetness during stacking. The method of removing frost is to put persimmon in a special bamboo cage and shake it up and down. To make persimmon frost fall off, it can be frosted 0.5~ 1 kg for every 50 kg of persimmon, and generally it can be frosted 3 times. After defrosting, the persimmon and the frost powder taken many times are dried in the sun 1~2 hours.