At the end of autumn, a large number of persimmons can be seen everywhere in the market, and delicious persimmons are also deeply loved by people. However, although persimmons are delicious, we should pay attention to the difference between persimmons and other foods, such as not eating them on an empty stomach. Persimmon cakes are also one of the favorite fruits, but how do persimmons dry into persimmons? This is a complicated process, which requires mastering certain methods.

First, how do persimmons become persimmons?

Persimmon drying can be divided into natural drying and artificial drying. More traditional and common is natural drying. Choose an open, sunny threshing floor or open space, directly put the bamboo curtain filled with persimmon fruits on the persimmon rack for drying, and hang it on the flat iron wire with a thin rope for drying. Sunny days generally last about 8- 10 days, and a big fruit lasts about 20 days. Open at night, pay attention to the weather changes, and take it back in time when it rains. Sun-dried for about 20 days, when the outer pulp is slightly soft and forms a "thin skin", the first shaping and fruit kneading are started, after 3-4 days of sun-drying, the second fruit kneading is carried out, and then the persimmon fruit is sun-dried for 2-3 days. Then take off the rope of persimmon fruit, press it into a flat shape, put it in a foil pad or drying tray, and then dry it 10- 15. Turn 1-2 times a day in the sun, move indoors at night, cover with straw mats, remove the straw mats in the morning, and then dry. After two or three times according to the law, frost can be generated.

Second, persimmon peeling method

1. For persimmon fruit with rough skin, peel and remove the useless parts to improve the quality of the product, and at the same time make the water easy to evaporate and promote drying. Peeling can be done manually, mechanically or chemically.

2. Manual peeling: Before peeling, cut off the fruit stalk, cut off the sepals, keep the calyx plate and the fruit stalk, flatten it while it is fresh, and thin the skin with an iron scraper. This will not hurt the fruit, and it is not easy to crack in the sun, and it can also prevent the persimmon from being sugary and moldy.

3. Chemical peeling: Soak the fruit in the mixed solution of 60% ethanol and 30% sodium hydroxide at 7 1. 1℃ for 20-30 seconds, and then soak it in the solution of 15% sodium hydroxide at the same temperature for 2 minutes, which can get a good peeling effect and the yield is over 90%.