In the case of artificial drying, baking: after persimmon fruit enters the curing barn, it is ignited and heated to 40℃ 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. When wrinkles appear on the fruit surface, pinch the cake for the second time. At this time, the persimmon fruit is basically astringent, so the temperature of the curing barn can be raised to 50~55℃ for 20 hours, and attention should be paid to ventilation and dehumidification, and the fruit should be turned over at the same time to make the heating uniform.

When the persimmon fruit is basically dry and some of it is shriveled, the cake is pinched and shaped for the third time. 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.