For persimmon fruit with rough skin, it is necessary to peel and remove 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.

artificial peeling: before peeling, cut off the stalk of the fruit, cut off the sepals, keep the calyx plate and the fruit stalk, flatten it while it is fresh, and thinly peel the peel with an iron scraper until it is clean. This will not hurt the fruit, and it is not easy to crack in the sun, and it can also prevent the persimmon from sugar and mildew.

chemical peeling: soaking the fruit in the mixed solution of 6% ethanol and 3% sodium hydroxide at 71.1℃ for 2-3 seconds, and then soaking it in 15% sodium hydroxide solution at the same temperature for 2 minutes, which can get a good peeling effect and the yield is over 9%.

Placement or hanging

Place peeled persimmon calyx plates downward on the persimmon sieve, and arrange them one by one concentrically, or hang peeled persimmon fruit stalks with hemp rope, with 2-3 in a string.

drying

persimmon drying can be divided into natural drying and artificial drying. The more traditional and common is natural drying.

Choose an open and sunny threshing ground or open space, directly put the bamboo screen with persimmon fruit on the persimmon rack and spread it in the sun, and hang it on the leveled iron wire with a string for drying. On sunny days, it usually lasts about 8-1 days, and a big fruit lasts about 2 days. Open at night, pay attention to the weather changes, and take it back in time when it rains.

After sun drying for about 2 days, when the outer pulp is slightly soft and forms a "thin skin", the first shaping, fruit kneading and softening are started. After sun drying for 3-4 days, the persimmon fruits are kneaded for the second time, and then sun drying for 2-3 days. Then, the persimmon fruits are taken off the rope, pressed into a flat shape, arranged in a foil mat or sun drying tray, and sun dried for 1-15 days. Turn it 1-2 times a day when drying, move it indoors at night, cover it with straw mats, remove the straw mats the next morning, and then dry it. After two or three times according to law, frost can be generated.

method of pinching the fruit: pinch evenly, and no lumps should be left. 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 pressure, and the shape of the fruit will be gradually pinched into a flat circle. It is best to knead the fruit in sunny and breezy morning, and it is not advisable to knead the fruit in the afternoon and at night. Because the skin is dry after sun exposure during the day, it is easy to break when pinched, and the fruit surface is resilient after dew moistening and fruit moisture escaping at night, so it is not easy to break when squeezed in the morning. After each fruit pinch, the top and bottom of the fruit should be rotated to make the fruit receive uniform light and dry and wet. Generally, it can be made by kneading the fruit for 4-6 times.

In addition, before insolation, the persimmon cake blank can be fumigated when it is loose to improve the quality. The persimmon processed in this way is transparent, bright, yellow and refreshing, sweet but not greasy, and the first-class product rate can reach over 9%.

artificial drying: first, peel and remove calyx from persimmon fruit, and preferably cut it into two halves, and then put it into a drying machine for drying. However, special attention should be paid to: persimmon fruit that has been astringent must be used, otherwise it must be astringent first and then dried.

stacking cover

put the dried dried persimmon into a cage or bamboo basket, and turn it every 1-2 days to prevent it from sticking. When turning, check whether the persimmon is completely dry and straighten the fruit shape. If it is not dry enough, make up the sun and straighten the fruit shape.

straightening method: put the persimmon on a wooden board, and rotate and flatten it on the stem of persimmon with a wooden board about 3cm long and 1cm wide. If the stem is crooked, it should be straightened, and then turn the persimmon over and flatten it to make it straight, beautiful and pie-shaped. These shaped persimmons are dried in a bamboo sieve for one day, and then all the persimmons are put into a bamboo basket to frost.

removing frost

the amount of persimmon frosting is related to the dry humidity during stacking. Persimmon is not easy to soften when it is too dry, and the frost is thin and few; Persimmons are too wet to frost, and even if they frost, they are susceptible to infection. Persimmons with moderate dryness and humidity will frost quickly and more.

White crystals precipitated during frosting are mainly composed of mannitol and glucose, which can moisten lung and stop phlegm.

There are different frosting methods in different places. The general method is to use a ceramic jar, put the jar in a cool place, combine two cakes, put a layer of persimmon peel and a layer of persimmon cake in the jar, cover it with a layer of persimmon peel after filling it, and then seal the jar. Frosting can take about 3 days. Or put the persimmon in a special bamboo cage and shake it up and down to make the persimmon frost powder fall off. Every 5 kg of persimmon can be frosted by .5-1 kg, and generally it can be frosted three times. After removing the frost, dry the persimmon and the frost powder taken several times in the sun for 1-2 hours, and then put them together in a jar for sale.