Choose persimmons with large fruit, moderate water content, no pests and diseases and no soft rot. It is best to choose persimmons with no seeds or few seeds. From the appearance, the ripe fruit is golden in color, reddish in color and thin yellow in calyx, which is the best. Persimmons should be harvested at the right time for processing. The persimmon harvested too early has more water and less sugar, and the quality of the processed persimmon is poor. If the persimmon is harvested too late, it is soft and ripe, and it is difficult to process.

Second, planing skin:

You can use an iron plane to clean the hard skin of the selected fresh persimmon and keep the stem skin close to the calyx plate and fruit stem of the persimmon.

Third, drying kang:

Spread the peeled persimmon fruit neatly on the sun mat (the sun mat can be woven with bamboo) and sun it. Sunscreen pads should be placed on the shelf 1 m above the ground. Persimmons are spread out in the sun, with calyx plates facing down, and dried outdoors at night. If the weather is bad during the day, you can cover the top of your head with plastic film, but the film can't cover the persimmon directly. Persimmons that have been rained should be dried with a dry cloth in time. If it rains for a long time, you can dry it with slow fire at night. Generally, after two days of blowing and night dew, persimmons can start kneading cakes on the third to fourth day when the pulp is slightly soft. After kneading and drying, continue drying for 10 to 12 days, and stop drying when it is half dry.

Fourth, pinch the cake:

Squeezing persimmons by hand is exquisite. The specific method is: don't use too much force for the first time, so as not to pinch the skin and affect the appearance. Every 2-3 days, when the spread persimmon fruit surface gradually becomes dry and wrinkled, continue to knead it for the second time, which is the key to affect the quality. Squeeze harder than the first time, and all the meat pieces will become soft. Every two or three days, when rough wrinkles appear on the surface of the fruit, knead it for the third time. At this time, the fruit surface should be flattened, the pulp should be softened, and it should be flattened and shaped in time. It is advisable to choose a sunny or windy morning, because the moisture of the pulp exposed at night moves outward, and the surface of the fruit is elastic and not easy to crush.

Five, dew frost:

Put the crushed semi-finished products into wooden cases, and spread clean white paper around and on the top and bottom of the wooden cases. Before and after the first first frost Festival, take out persimmons and spread them in the shade. Be careful not to be exposed to the sun at this time. It is usually laid in the morning and put back in the box in the afternoon. In case of rainy days, charcoal or anthracite can be used as fuel and baked with slow fire. After repeated treatment for several times, the sugar of persimmon can overflow and frost appears on the surface. The frost on persimmons depends on the water content of persimmons. The persimmon that was reshaped last time should be hard outside and soft inside. Too much water easily seeps out, making the surface sticky without frost. There is too little moisture to frost easily. Persimmons with good quality are yellow and red in flesh, transparent and sticky, flat and complete in cake shape, with gong-shaped edges and hoarfrost on the surface. The taste is sweet, no astringency, dryness is about 95%, and it is not mildewed or moth-eaten.