Basic introduction Chinese name: Persimmon cake main ingredients: persimmon classification: traditional snack taste: sweet and soft characteristics: rich in trace elements, introduction, origin, variety, Xi Anhuanggui persimmon cake, Lao Xu persimmon cake, production method, traditional production method, natural drying method, artificial drying method, nutritional analysis, efficacy, taboo, eating, introducing persimmon cakes, like many snacks, should not be eaten more. People with indigestion and cold body are not suitable for eating persimmons. Although eating persimmons can supplement some trace elements, you can't eat more. Persimmon is a kind of preserved fruit that people prefer to eat. Sweet and delicious, rich in nutrition and unique in flavor. Persimmon cakes have high nutritional value, and the contents of vitamins and sugar are about 1 ~ 2 times higher than those of ordinary fruits. Persimmon contains a lot of water in fresh persimmons, as well as glucose and fructose. After drying in the sun, the water gradually evaporates, and the glucose and fructose contained in the pulp penetrate into the epidermis. These two kinds of sugar have different properties. Fructose tastes sweet and absorbs water easily. When it permeates the surface of persimmon, it catches the moisture in the air and adheres to the skin of persimmon, similar to the syrup outside the candied fruit. However, it is not easy to catch the moisture in the air. When it penetrates into the skin of persimmon, it becomes a layer of white powder, which just wraps the attached fructose and makes the whole persimmon dry. It turns out that this white powder is glucose powder. Raw material aliases of persimmon cakes: rice fruit, monkey dates and pillows are preferred. According to legend, more than 300 years ago, Li Zicheng became Queen Ann, and Lintong people used fire crystal persimmon to mix flour and bake persimmons to comfort the rebels, which was highly praised by the soldiers of the rebels. Later, in memory of Li Zicheng and the Rebel Army, every family in Lintong baked some persimmons every year when the persimmons were ripe. Over time, it evolved into today's Huang Gui persimmon cake. Features: Persimmon flour cake baked with fire crystal persimmon flour is golden in color, soft, sweet but not greasy, and fragrant. From 65438 to 0644, Li Zicheng led the peasant uprising army from Xi 'an to Beijing. When passing through Lintong, the local area was in a famine year and food was in short supply. In order to fight the rebels in Laos, farmers infiltrated fire crystal persimmon with flour, baked them into cakes and gave them to the rebels. Later, Li Zicheng invaded Beijing. In memory of Li Zicheng, every family in Lintong bakes persimmon every autumn. Later, persimmon cakes were introduced into Xi, and Huang Gui persimmon cakes appeared in the market. This is a kind of pie baked with white sugar, Huang Gui, walnut kernel and animal oil. It is golden in color and sweet in taste, and has become a unique seasonal snack in Xi 'an. Persimmon cake variety Xi An Huanggui persimmon cake Xi An Huanggui persimmon cake, also called crystal persimmon cake, is a kind of flavor food made of persimmon and flour. Xi Anhuanggui persimmon is made of "Huojing persimmon" produced in Lintong County. Lao Xu's persimmon asked Xi 'an which Huang Gui persimmon is the best, which is a century-old Lao Xu persimmon. Mr. Xu (word), a persimmon department, started his business in the late Qing Dynasty and has a history of hundreds of years. It is famous for its excellent selection of materials, unique production, soft and refreshing texture and no added pigment. It is very famous in Sanqin, selling well all over the country and being favored by consumers. Methods The butter was cut into two pieces by the traditional method (1). Chop green shredded pork and walnut kernel, take 250g flour, mix it with Huang Gui sauce and rose sauce evenly, then add diced suet and white sugar, and knead vigorously. When all kinds of materials become sticky, they become sugar stuffing. (2) Pile 1kg flour on the chopping board and dig a hole in the middle. After peeling the persimmon, put it into a noodle pit, chop it into paste first, then mix the flour and persimmon evenly by hand and knead it into soft dough, and then add 500 grams of flour to knead it into hard dough. Sprinkle the remaining flour around the dough to make persimmon noodles. Persimmon cake (3) Take a piece of persimmon powder (about 50g), pat it flat, and wrap it with 15g sugar to make persimmon cake blank (2kg flour can make 80 cakes). (4) Heat a three-mouth pot, pour 50g of rapeseed oil into the bottom pot, and put the cake blank into the pot. Turn it over with a shovel, gently press it, cover it and bake for 5-6 minutes. When the bottom surface turns yellow, turn it over, add 25 grams of rapeseed oil and bake for 5 minutes until the colors on both sides are uniform. Natural drying method of persimmon cake 1, fruit selection: select varieties that are completely mature, hard in meat, straight in fruit shape, flat or slightly convex in fruit top, without longitudinal grooves, high in sugar content, few in stone or seedless. Eliminate mechanical damage and insect fruit. 2. Peeling: There are many pedal semi-automatic peelers. Spin the peel off in circles. Peeling should be clean and thin and even. Persimmon cake 3. Drying cakes: choose a clean and hygienic place with sufficient light and good ventilation, and build it with wooden sticks or bricks. The frame height is 0.8~ 1 m, and the persimmon fruit is covered with thousands of foils. Expose peeled persimmon fruits on tin foil, and cover them with a summer mat at night to prevent dew and rain in rainy days, about 10. 4. Frosting: Put the tops of the two cakes together with the calyx stems facing outwards, put a layer of persimmon peel and a layer of persimmon in the jar, and stack them repeatedly until the jar is full, then seal the jar and put it in a cool place to frost. The frosting of persimmon is related to the ambient temperature. The lower the temperature, the better the icing, so put the jar in the shade. The advantages of artificial drying are Huang Liang color, sweet taste, good frost and high quality. Operation points: 1, raw materials and pretreatment: same as natural drying. 2. Baking: After persimmon fruit enters the curing barn, it is heated to 40℃ by ignition and slightly insulated. Ventilation and dehumidification every 2 hours 1 time, ventilation every time 15~20 minutes (or exhaust by exhaust fan for 5 minutes). After about 2 days, the dough turned slightly white, and the cake was kneaded 1 time, gently to prevent the outer layer from being crushed. Then keep the temperature of the curing barn at 40~45℃ for 20 hours, and at the same time strengthen ventilation. The temperature in this section should not exceed 50℃, which is beneficial to tax collection. When wrinkles appear on the fruit surface, pinch the cake for the second time. At this time, the persimmon fruit is basically astringent, so the temperature of the curing barn can be raised to 50~55℃ for 20 hours, and attention should be paid to ventilation and dehumidification, and the fruit should be turned over at the same time to make the heating uniform. When the persimmon fruit is basically dry and some of it is shriveled, the cake is pinched and shaped for the third time. Pinch the center of the fruit outward with your thumb and forefinger into a dish with a thin middle and a thick edge. Pinch off the core near the pedicel to prevent the top of the fruit from shrinking. After that, the baking temperature was reduced to about 45℃ and evaporation continued. And strengthen ventilation, the hardness is basically the same inside and outside. Put the cake away, soften it, set it and frost it. Notes on persimmon cake: 1. The baking temperature should not exceed 55℃ to prevent persimmon from returning to astringency. 2. Ventilation management should be strengthened during baking to prevent mildew. 3. Persimmon export has high hygiene requirements, with total bacteria ≤ 100 /g and coliforms ≤3 /g, so it is necessary to strengthen hygiene management in the production process. Nutritional analysis showed that the color was golden, the persimmon surface was sticky and sweet, and the yellow cinnamon was fragrant. Lao Xu Huimin Street's Huang Gui persimmon cake is more authentic, a 1.5 yuan. How about eating more persimmon cakes? Because persimmon contains more tannic acid and pectin, eating on an empty stomach will form lumps of different sizes under the action of gastric acid. If these masses can't reach the small intestine through pylorus, they will stay in the stomach and form gastric persimmon stones. The persimmon stone with a small belly looks like almonds at first, but it will accumulate more and more. If the stomach persimmon stone cannot be discharged naturally, it will cause digestive tract obstruction, severe pain in the upper abdomen, vomiting and even hematemesis. A fist-sized stomach persimmon stone was found during the operation. Persimmon The tannic acid in persimmon can form compounds that the human body can't absorb with minerals such as calcium, zinc, magnesium and iron in food, so these nutrients can't be utilized, so eating persimmon can easily lead to the lack of these minerals. Because it contains more sugar, people who eat persimmon cakes feel more full than those who eat the same amount of apples and pears, which will affect their appetite and reduce the intake of dinner. Persimmon has high sugar content and pectin content. After eating, there is always some left in the mouth, especially in the teeth. Tannic acid with weak acid is easy to corrode teeth and form dental caries. Therefore, it is advisable to drink a few mouthfuls of water after meals or rinse your mouth in time. Analysis of nutrient elements: calories 250kcal protein1.8g fat 0.2g carbohydrate 62.8g dietary fiber 2.6g vitamin A 48g carotene 290μ g thiamine 0.0 1 mg nicotinic acid 0.5mg vitamin E 0.63mg calcium 54mg phosphorus 55mg potassium 339mg sodium 6.4mg magnesium 2 1 Mg Fe 2.7 mg G Zn 0.23 mg Se 0.83 mg Cu 0.6544 Persimmon is rich in trace elements such as cellulose, calcium, vitamin C, carotene, sugar, protein, iron and iodine. It has the functions of clearing away heat, moistening intestines, stopping bleeding and lowering blood pressure, and has a good curative effect on hypertension, constipation, hemorrhoids and other diseases. There are many ways to treat diseases with persimmons. Raw persimmon has the functions of moistening lung and resolving phlegm, strengthening spleen and relieving cough, stopping bleeding and detoxifying. If patients with hypertension are found to have signs of stroke, juicing with fresh persimmons, half a cup a day, and drinking with mixed rice soup will have the effect of first aid. Persimmons and persimmons also have special effects of beauty and weight loss. Eating fresh persimmons regularly can nourish the skin and treat chloasma. Decocting a green persimmon with 30 grams of mulberry branches with water and drinking 1-2 times a day will have the effect of losing weight. After processing fresh persimmons into persimmon cakes, eating 3-5 persimmons every day will have a miraculous effect of beauty and freckle removal. The therapeutic effect of persimmon persimmon is sweet, flat and non-toxic; Persimmon stems are astringent and flat, and enter the lungs, spleen, stomach and large intestine; Has the effects of clearing away heat, moistening lung, promoting salivation, quenching thirst, invigorating spleen and resolving phlegm; Can be used for treating cough due to lung heat, dry mouth and thirst, vomiting and diarrhea. Fresh persimmon has the effect of cooling blood and stopping bleeding; Persimmon cream moistens the lungs and can be used for dry throat and sore mouth. Persimmon has the function of descending and stopping; Persimmon and stomach stop bleeding; Persimmon leaves have hemostatic effect and can be used to treat hemoptysis, hematochezia, hemorrhage and vomiting blood. Recent studies have found that persimmon and persimmon leaves have antihypertensive, diuretic, anti-inflammatory and hemostatic effects. Taboo persimmon cake Although persimmon is delicious, it is also taboo to eat. After eating persimmons, especially if you eat more on an empty stomach, for example, if you eat more than three persimmons at a time, the persimmons are immature and peeled, which is easy to form lumps in the stomach, difficult to digest, and cannot be excreted from the stomach through pylorus, which is easy to form stomach persimmon stones. Specifically, there are "eight inadvisables": immature persimmons should not be eaten in excess, on an empty stomach, when overworked, with vegetables and other foods containing more cellulose, with people with low gastric function such as chronic gastritis and dyspepsia, after subtotal gastrectomy, diabetics should not eat persimmons, and persimmon skins should be eaten as little as possible. The persimmon cake is 1. Persimmon should not be eaten with kelp and laver, otherwise it will cause gastrointestinal discomfort. 2, should not be eaten with sauerkraut, black dates, wine, otherwise it will lead to stones; 3, avoid eating carrots; 4. Persimmon should not be eaten with geese, crabs, sweet potatoes and eggs, otherwise it will cause abdominal pain, vomiting, diarrhea and other symptoms, and in severe cases, it can cause stomach bleeding and be life-threatening; 5. Don't be jealous before and after eating persimmons. Special reminder 1. Carefully eat raw persimmons on an empty stomach or avoid drinking white wine and hot soup after eating persimmons to prevent stomach persimmon stone disease; 2. Persimmon contains tannin, which is easy to combine with iron, thus hindering the body's absorption of iron in food, so anemia patients should eat less; Don't eat persimmons on an empty stomach. Persimmons should be eaten after meals. 4. Don't drink milk within 1 hour before and after eating persimmon. Eat 1 and try to eat less persimmon skin; 2. The layer on the normal persimmon is called persimmon cream, which has the function of moistening dryness, resolving phlegm and relieving cough, and can cure lung heat and dry cough. It is a sugary condensate that seeps out with the evaporation of water in persimmon pulp when it is dry. The main components are mannitol, glucose, fructose, sucrose and so on. , pale yellow or white. Many people in the market use lime to fake persimmon cream, so be careful when buying it. You can't buy it and shake it off. Persimmon cakes are suitable for people: the general population can eat them, and people with normal digestive function of the spleen and stomach are suitable for eating them. Daily medium 1 (about 100g). 1, suitable for patients with dry stool, hypertension, thyroid disease and long-term drinkers; 2. Diabetes, diarrhea due to spleen deficiency, loose stool, weakness, postpartum, and exogenous cold are not suitable for consumption; People with chronic gastritis, delayed emptying, dyspepsia and other low gastric motility should not eat persimmons after subtotal gastrectomy.