Introduction to how to dry persimmon cakes

Today I will teach you how to dry persimmon cakes at home. Speaking of drying persimmon cakes, you must let the bottom of the persimmons breathe. This is used in rural areas. Curtains made of sorghum stalks have good air permeability. If you want to dry persimmons in the city, let me teach you a good way. Just use your screen window. Be sure not to remove the stems of the persimmons, otherwise the persimmons will be easily damaged before they are dried.

How to dry persimmons

1. First peel the persimmons. For small amounts, you can directly use a paring knife (mostly in rural areas, the persimmons are inserted on a three-pronged shaft at one end. There is a handle on the other end, turn the handle with your right hand, and use the paring knife with your left hand to remove the persimmon skin).

2. Be careful not to throw away the persimmon skin. Don’t underestimate the persimmon skin. It is very useful. Finally, it is used to cover the persimmons.

3. Persimmons that can be dried on the wall after the skin is removed, and persimmons that are dried on the roof are the most common in rural areas.

4. When the persimmons are dry in the sun and soft inside, they should be pinched, but not broken. Shape into cake shape. It should be pinched every three or four days. Just pinch it two to three times, preferably in the morning when the sun has not risen and the temperature has not yet risen. It's too late and the sugar will melt and stick to your hands. It is also easy to crush persimmons.

5. Freshly dried persimmon cakes cannot be eaten. They should be covered with dried persimmon skins and covered with a mat. This should be done for about a month until the outside of the persimmon cakes is fully grown. You can only eat it if it has white frost (which is the crystallization of the sugar in the persimmon), and the bottom of the persimmon must be breathable.

6. Persimmon cakes should not be too dry in the sun. Only when they are soft can the frost be covered.

Notes on drying persimmons:

1. Clean and peel the persimmons

The persimmons should be cleaned and then peeled with a paring knife. When peeling, pay attention to using even force to make the peel uniformly thin and thick. It is advisable not to miss the peel and not peel the peel continuously. Generally, the thinner the peel, the better. If the skin is broken or missed, make up for it in time to keep the pulp smooth and clean.

2. Sun-pressed persimmons

Press the peeled persimmon fruits evenly in the sieve tray, expose them to the sun, and turn them 3 to 4 times a day to make the fruits Sun evenly, evenly and thoroughly. After about a week, repeatedly press and squeeze with your hands to make the pulp soft and the tissue melt, making it soft but not rippled, melting but not scattered. To process high-quality persimmons, they must be fully pressed. The more fully the persimmons are pressed, the better the quality of the persimmons.

3. Pinch and sun-shape persimmons

Pinch and dry the smoked persimmon fruits fully. The time of pinching and drying depends on the weather and the degree of glue of the fruit. Generally, the fruit pulp is fully dried. until the adhesiveness and flexibility are better. The sun-dried persimmon fruit is reshaped. Generally, the processed shape depends on the processing specifications and quality. It is usually made into a round shape with a thin middle and thick edges, and the thickness is kept above 1.5 cm.

4. Persimmons are stored for consumption

The processed persimmons should be stored at room temperature away from light and moisture. The shelf life is 6 months. Depending on the purpose, they can be used as edible food or medicine. ;Can be eaten raw or cooked