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 when drying, move indoors at night, cover with straw mats, remove straw mats in the morning, and dry again. After two or three times according to the law, frost can be generated.
Pinch method: knead the fruit evenly, and don't leave any lumps. When pinching, press the top of the fruit with your forefinger and middle finger, and press the pedicle with your thumb. Rotate the fruit with a little force, and the fruit shape will gradually knead into a flat circle. It is best to knead fruit in the sunny and breezy morning, not in the afternoon and evening. Because the skin is dry after sun exposure during the day, it is easy to break when pinched, and the dew moistens and the fruit moisture escapes at night, so it is not easy to break when pinched in the morning. Every time the fruit is pinched, it should be rotated up and down to make the fruit receive uniform light and dry and wet. Generally, you can knead the fruit for 4-6 times.
In addition, before insolation, persimmon blanks can be fumigated when they are loose to improve quality. The persimmon processed in this way is transparent, bright, yellow, sweet and not greasy, and the first-class product rate can reach over 90%.
Manual drying: firstly, peel the persimmon fruit and remove the calyx, preferably cut it in half, and then put it into the dryer for drying. However, special attention should be paid: persimmon fruit that has been astringent must be used, otherwise it must be astringent before drying.