1. Treat the fruit: clean the fruit and peel it. Skinning is very particular. Skinning should be thin and uninterrupted. I think peeling is more than one meter long! This is a technical job for fruit farmers, and you can't learn it without long-term exercise.

2. Drying and setting: after peeling, put it in the oven to dry, and listen to how many times the fruit farmers say it needs to be dried! The drying process requires squeezing, and the juice cannot be squeezed out.

3. Deastringency: Squeezed persimmons have begun to soften slowly, and pectin and antioxidants in them have gradually formed sugar.

4. Secondary drying and shaping: This is a processing technology that allows persimmon nutrients to be released more comprehensively, and once again "shaping" the face value.

5. Dewing, sorting, packaging and storage: This step is the most critical technology for persimmon to become persimmon. I don't see how the fruit is covered with frost. Fruit farmers just say that the sun exposure over and over again will gradually turn into frost. Frosted persimmons taste very different from fresh persimmons. The transparent and bright persimmon is wrapped in a thin layer of frost, just like a beautiful girl in a white wedding dress, waiting for the wedding of Mr. Right! Represents good luck and tastes delicious! The whole process of persimmon metamorphosis lasts for 3 ~ 4 months. It can be seen that behind every persimmon, the hope and care of fruit farmers are experienced. A kilo of persimmons needs 12 to 14 persimmons to process. In other words, only about 10 kg of fresh persimmons can be concentrated into one kg of persimmons, so four persimmons at 9 yuan are not expensive.