For persimmon fruits with rough skin, they must be peeled to remove useless parts to improve product quality, while making the water easy to evaporate and promoting drying. Peeling can be done manually, mechanically or chemically.
Artificial peeling: Before peeling, cut off the fruit stem from the fruit pedicle, remove the sepals, keep the calyx disk and fruit stem, flatten them while fresh, and use an iron scraper to thinly peel the fruit until it is clean. . This will not damage the fruit, prevent it from cracking in the sun, and prevent the persimmons from getting sugary and moldy.
Chemical peeling: Soak the fruit in a mixture of 60% ethanol and 30% sodium hydroxide at 71.1°C for 20-30 seconds, and then use 15% sodium hydroxide solution in the same solution. After soaking for another 2 minutes at the same temperature, you can get a good peeling effect, and the yield is over 90%.
Place or hang
Place the peeled persimmon calyx plates face down on the persimmon sieve. When placing them, they should be arranged concentrically close to each other, or Hang the peeled persimmon fruit stems on hemp rope strings, 20-30 pieces per string.
Drying
Persimmon biscuits are divided into natural drying and artificial drying. The more traditional and common one is natural drying.
Choose an open and sunny drying area or open space, directly place the bamboo sieve with the persimmon fruits on the set up persimmon rack, spread it out in the sun, and hang it directly on the string with a rope. Drying on flat wire. On a sunny day with sufficient sunshine, it usually takes about 8-10 days to dry, and a large fruit takes about 20 days. Open in the open at night, pay attention to weather changes, and take it back in time when it rains.
After about 20 days of drying, when the outer flesh of the fruit is slightly soft and has formed a "thin skin", the first shaping and kneading of the fruit will begin. After continuing to dry for 3-4 days, the second time Knead until soft and dry for another 2-3 days. Remove the persimmon fruit from the rope, press it into a flat shape, arrange it on a foil mat or drying tray, and dry for another 10-15 days. When drying, turn it 1-2 times a day, move it indoors at night, cover it with a straw mat, remove the straw mat the next morning, and then dry it again. After doing this for two or three times according to the law, frost can occur.
How to pinch the fruit: pinch it evenly and there should be no hard lumps. When pinching, use your index finger and middle finger to press the top of the fruit, and your thumb to press the base of the fruit. Rotate the fruit and apply a little pressure, and the fruit will gradually become flat. Round. The best time to pinch each time is in the morning on a sunny day with gentle breeze. It is not suitable to pinch the fruit in the afternoon and night. Because the fruit skin is dry during the day and easy to break when pinched, after being moistened by dew at night and the fruit moisture escapes, the fruit surface becomes moist and tough, so the fruit is not easy to break when pinched in the morning. Every time you pinch the fruit, rotate the top and bottom of the fruit so that the fruit receives even light and is dry and wet. Generally, it can be done by pinching and shaping the fruit 4-6 times.
In addition, before exposure, the persimmon cake base can be fumigated with sulfur to improve the quality. The persimmons processed in this way are transparent, bright, yellow, sweet but not greasy, and the first-grade rate can reach more than 90%.
Artificial drying: First, peel and calyx the persimmon fruit, preferably cut into two halves, and then put them into a drying machine for drying. But special attention should be paid to the fact that persimmon fruits that have been astringent must be used, otherwise they must be deastringified first and then dried.
Stacking
Put the dried persimmons into a cage or bamboo basket and pile them up, turning them every 1-2 days to prevent the persimmons from sticking together. When turning, check whether the persimmons are completely dry and correct the fruit shape. If the persimmons are not dry enough, they should be re-dried, and if the fruit shape is not correct, they should be corrected.
Straightening method: Place the persimmons on a wooden board, use a wooden board about 30 cm long and 10 cm wide to rotate and flatten the persimmon stems. If the stems are crooked, straighten them, then turn the persimmons over and flatten them. , making it straight and beautiful, in the shape of a cake. These shaped persimmons are placed in a bamboo sieve to dry for a day, and then all the persimmons are put into a bamboo basket to bloom.
Removing frost
The amount of frost on persimmons is related to the dryness and humidity when stacking. If the persimmon is too dry, it will not soften easily, and the frost will be thin and less. If the persimmon is too wet, it will not be easy to frost, and even if it does frost, it will be susceptible to infection. Persimmons with moderate dryness and humidity will bloom quickly and frequently.
The main components of the white crystals precipitated when applying cream are mannitol and glucose, which can moisten the lungs and relieve phlegm.
The frosting methods vary from place to place. The general method is to use a ceramic jar, place the jar in a cool place, put the two cakes together, place 1 layer of persimmon skin and 1 layer of persimmon cake in the jar, and cover it after filling 1 layer of persimmon skin, then seal the jar, and it will take about 30 days for frost to appear. Or put the persimmons in a special bamboo cage and shake them up and down to make the persimmon frost powder fall off. For every 50 kilograms of persimmons, you can take 0.5-1 kilogram of frost, usually three times.
After taking the frost, dry the persimmons and the frost powder taken several times in the sun for 1-2 hours, and then put them into a vat together for sale