1. First, peel the persimmon. If the quantity is small, you can use the peeler directly (in rural areas, persimmons are mostly inserted on a shaft with a fork at one end and a handle at the other end. Turn the handle with the right hand and peel the persimmon with the peeler with the left hand.
2, pay attention to persimmon skin can not be lost, do not underestimate persimmon skin, persimmon skin is very useful. Finally it will be used to cover persimmons.
3. peeled persimmons that can be hung on the wall to dry, and persimmons that are dried on the roof are the most common in rural areas.
Persimmon is dried, and the inside of the skin is soft, so it must be pinched, but it can't be crushed. Knead it into a cake You should pinch it every three or four days. Just pinch it two or three times, before the sun rises and the temperature rises in the morning. It's late, and sugar melts easily and sticks to your hands. Persimmons are also easily crushed.
5. Persimmons can't be eaten. You should cover it with persimmon peel and cover it with a summer mat. It takes about a month until the persimmon cake is covered with a layer of frost (that is, the crystallization of sugar in persimmon). You can eat it, and the bottom of persimmon must be ventilated.
6, persimmon can not be too dry, soft can be frosted.
Matters needing attention in persimmon drying:
1, persimmon is washed and peeled.
Persimmons should be cleaned and peeled with a peeler. Pay attention to the uniform peeling strength, so that the thickness of the skin is uniform, and it is advisable not to leak or cut. The thinner the skin, the better. If there are broken skins and missing cuts, they should be filled in time to keep the pulp smooth and flat.
Step 2 squeeze persimmons in the sun
The peeled persimmon fruits are evenly placed in a sieve tray, exposed to the sun, and turned 3-4 times a day to make the fruits evenly, evenly and thoroughly dried. After about 1 week, the pulp was repeatedly squeezed by hand, so that the pulp became soft and the tissue melted, making it soft, waveless, soluble and not scattered. To be processed into high-quality persimmons, it is necessary to fully knead them. The more you knead, the better the quality of persimmons will be.
3, persimmon pinching and shaping
Fully knead the smoked persimmon fruit, and the kneading time depends on the weather and the degree of fruit stickiness, generally until the pulp is fully sticky and elastic. The dried persimmons are shaped. Generally, the shape of machining depends on the machining specifications and quality, and most of them are made into a circle with a thin middle and a thick side, and the thickness is kept above 1.5 cm.
4. Persimmons are stored and eaten.
The processed persimmons can be stored at room temperature, protected from light and moisture, and the shelf life is 6 months. According to the use, it can be used as edible food or medicine. You can eat it raw or cooked.