Except for Xinjiang, Tibet and Ningxia, other provinces and cities in my country have historical records of planting persimmon trees and processing persimmons. In my country, the more famous persimmon producing areas mainly include Shaanxi Fuping, Shandong Caozhou, Shandong Qingzhou, Shanxi Wanrong, Guangxi Gongcheng, Guangdong Xinyi and other places. Among them, Shaanxi Fuping persimmon is the most famous. According to statistics, about 70% of the persimmons in my country are Persimmons come from Fuping. In 2021, the persimmon planting area in Fuping County is 360,000 acres, the fresh fruit output is 200,000 tons, and the persimmon cake output is 50,000 tons.

1. Where is persimmon a specialty?

1. Except for Xinjiang, Tibet and Ningxia, where persimmons are not grown, other provinces and cities have historical records of planting persimmon trees and processing persimmons.

2. In my country, the famous persimmon producing areas mainly include Fuping in Shaanxi, Gongcheng in Guangxi, Xinyi in Guangdong, Caozhou in Shandong, Qingzhou in Shandong, Wanrong in Shanxi and other places. Among them, persimmons from Fuping, Shaanxi are the most famous. According to statistics, about 70% of persimmons in my country come from Fuping County. In 2021, 360,000 acres of persimmons will be planted in Fuping County. The output of fresh persimmon fruits is about 200,000 tons, and the output of persimmon cakes is about 50,000 tons.

3. There are many kinds of Fuping persimmons, including five-flowered persimmon, chicken heart yellow persimmon, pearl persimmon, square persimmon, Sibei persimmon, rising bottom persimmon, pepper tip persimmon, Chongtai persimmon, and mountain pimple. There are more than ten varieties including persimmon, mirror persimmon, and Mopan persimmon, among which the rising bottom tip persimmon is a famous persimmon variety.

2. How persimmons are made

Taking the artificial drying method as an example, the production process is as follows:

1. Persimmon fruit selection

< p> Select mature persimmon fruits with correct fruit shape, flat fruit top, hard flesh, high sugar content, few or no seeds, and remove the persimmon fruits that do not meet the requirements (such as insects, diseases and mechanically damaged fruits) .

2. Peeling

Use a foot-operated semi-automatic peeling machine to remove the outer skin of the persimmons, making sure it is thin and even during the peeling process.

3. Baking

(1) After sending the persimmon fruits into the baking room, light the fire and heat it to about 40℃, keep it warm, and then ventilate it every 2 hours or so. The first ventilation time is about 15-20 minutes.

(2) After 2 days, when the surface of the persimmon fruit turns slightly white, knead the cake for the first time. After kneading the cake, the temperature in the baking room should be stabilized at about 40-45°C, bake continuously for about 20 hours, and increase ventilation (the temperature should not exceed 50°C).

(3) When wrinkles appear on the fruit surface, knead the cake for the second time, increase the temperature of the baking room to 50-55°C, maintain it for 20 hours, and turn over the plate and turn the fruit.

(4) When the persimmon fruit is basically dry and slightly shrunken, perform the third time of kneading and shaping (knead the thumb and index finger of both hands outward from the center of the fruit into a saucer shape with a thin middle and a thick edge. and pinch off the fruit core near the fruit base), then lower the temperature of the baking room to about 45°C, continue evaporation, and strengthen ventilation.

(5) When the inside and outside of the persimmon are soft and hard, put away the persimmon and soften it, then shape and apply frosting.

4. Frosting

Put the tops of the two cakes together, with the calyx pedicle facing outward, and then put them into the jar in the order of one layer of dried persimmon skin and one layer of persimmon cake until filled. When it is full, seal the jar and transfer it to a cool place to frost.