1. Manual peeling: before peeling, cut off the fruit stalks, cut off the sepals, keep the calyx plate and the fruit stalks, flatten them while they are fresh, and wrap the peel thinly with an iron scraper until it is clean. This will not hurt the fruit, and it is not easy to crack in the sun, and it can also prevent the persimmon from being sugary and moldy.

2. Chemical peeling: Soak the fruit in the mixed solution of 60% ethanol and 30% sodium hydroxide at 7 1. 1℃ for 20-30 seconds, and then soak it in the solution of 15% sodium hydroxide at the same temperature for 2 minutes, which can get a good peeling effect and the yield is over 90%.

3. Placement or hanging: Place peeled persimmon calyx plates downward on the persimmon screen, and arrange them concentrically one by one, or hang peeled persimmon fruit stems with hemp rope, 20-30 in a string.

4. Drying: persimmon drying can be divided into natural drying and artificial drying. More traditional and common is natural drying.

5. Choose an open, sunny threshing floor or open space, directly put the bamboo curtain with persimmon fruits on the persimmon rack to spread and dry, and hang it on the flat iron wire with a string to dry. Sunny days generally last about 8- 10 days, and a big fruit lasts about 20 days. Open at night, pay attention to the weather changes, and take it back in time when it rains.

6. After drying for about 20 days, when the outer pulp is slightly soft and forms "thin skin", the first shaping, fruit kneading and softening are started. After drying for 3-4 days, knead for the second time, and then dry for 2-3 days. Take the persimmon fruit off the rope, press it into a flat shape, arrange it in a foil pad or a drying tray, and then dry it 10-65438. Turn 1-2 times a day when drying, move indoors at night, cover with straw mats, remove straw mats in the morning, and dry again. After two or three times according to the law, frost can be generated.

7. How to preserve persimmon: sealed preservation: sealing is the primary condition for preserving persimmon. The freshly made persimmons can be put in jars or sealed boxes, because the sealed environment can prevent persimmons from being infected by steam or other bacteria.

8. Ventilation and drying: sealed persimmons should be placed in a ventilated and dry place. Persimmons are best placed in high places to avoid accidental seepage.

9, cool and low temperature: In addition, we must avoid direct sunlight and put it in a cool place to ensure a relatively low temperature.