Production method 1. Selection of raw materials: varieties with large fruit shape, regular shape, slightly flat top, no constriction, high sugar content, moderate moisture content and few stones should be selected. Fully mature orange-red fruit with yellow calyx hair can make excellent persimmons. After harvesting, remove rotten fruits and soft fruits, and then classify them according to their size.
2. Scraping: First remove the sepals and cut off the fruit stalks. If you need to hang dried persimmons, leave a T-shaped handle. Then scrape off a thin layer of skin with a scraper. Persimmon skin should be scraped clean, and no top skin and flower skin can be left. There should be only 1 cm wide peel left in the persimmon stalk.
3. Sunlight: first spread a sunscreen pad, then arrange the top of the peeled fruit upwards, dry it, and turn it frequently.
4. Sulfur fumigation: If it is cloudy for 2 consecutive days, it can be fumigated once a day for 20 ~ 30 minutes each time. Dry it as soon as it clears up.
5. Softening: It is best to choose a sunny or windy morning for softening time, so that the fruit surface will not be easily crushed when it is moist. After 3 ~ 4 days of drying, when the surface of the fruit is white and crusted and the pulp is slightly soft, gently pinching the middle of the fruit will crush the pulp, which will promote the softening and astringency of persimmon fruit, accelerate the outward diffusion of water and shorten the drying time. Don't use too much force when pinching, so as not to affect the appearance after pinching. Every 2 ~ 3 days, when the fruit surface is dry and wrinkled, it can be pinched for the second time. This time, the persimmon is heavier than the first time. Crush all the pulp pieces and knead the soft core. In another 2 ~ 3 days, when the fruit surface is dry enough to appear coarse wrinkles, the third defense will be carried out. This time, the stone was pinched off the stem, so that the top of the fruit no longer shrank. Usually you can pinch persimmons three times.
6. Integer: Generally, persimmon fruits are kneaded into round cakes.
7. Stacking: When the remaining persimmon skin around the persimmon stem is dry, the pulp is moderately soft and hard inside and outside, and the pulp is slightly elastic, it can be collected and stacked. Put persimmon in a jar or pile it on a wooden board, about 45 cm thick, and cover it with straw mats, sacks or plastic sheets. After 4 ~ 5 days, the persimmon slowly softens, and the sugar inside also seeps out to the fruit surface with the water.
8. Hanging: Take out persimmon in windy morning, spread it in a cool and ventilated place, and blow dry the fruit surface to make persimmon cream. The more times you air it, the sooner it will frost.
9. Packaging: packed in gunny bags and kept in a dry place.
Quality standard: 1. Only the shape is large and uniform, the edge is thick and complete, the calyx cover is centered, trimmed flat, and the meat is not warped.
2. Persimmon cream should be thick and white.
3. Touch the meat with your hands to be soft and moist, the persimmon cream will not come off, and there are few stones.
4. Soft and sweet taste, no powder and astringency, no residue or little residue when chewing.
Note: The cake yield of persimmon varies with variety, maturity and processing technology. Generally, every 100 kg of persimmon produces 25 ~ 30 kg of cake.