First, material selection: 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.
2. Peeling: You can peel off the hard skin on the surface of the selected fresh persimmon with an iron plane, and keep the stem skin close to the calyx plate and fruit stalk of the persimmon.
3. Sun Kang: Lay peeled persimmon fruits neatly on a sun mat (which can be woven with bamboo) and dry them in the sun. 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.
4. Pinch the cake: Pinch the persimmon into a cake by hand. The specific method is: don't push too hard 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.
5. Exposing frost: put the flattened semi-finished products into a wooden box, and spread clean white paper around the wooden box and on the top and bottom. 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 persimmon depends on the water content of persimmon. 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.
6. Storage: The persimmon is stripped of defective products, and each 65,438+00 pieces are bundled into a cross shape with white dry straw or palm leaf shreds, which can be sold as a product. If sold in batches, it should be properly kept to prevent mildew and deterioration. The method is: put the sterilized and sun-dried straw into the basket, put it into the tied persimmon, cover the sterilized straw, and store it in the barn for heat preservation. It can also be placed in a dry and ventilated place.