1. Picked fresh persimmons (hard persimmons can only be destroyed on the spot, and soft persimmons cannot be made into persimmons). This is a pointed persimmon in Yaoxian County.

Picked a persimmon tree, 1200 kg or so.

People on the tree are picking, and my mother-in-law and I are cutting branches and leaves under the tree.

Finally, leave a small T-shaped handle on the persimmon and hang it to dry.

My mother-in-law didn't make persimmons because she saw the weather forecast that it would rain in the next few days. Persimmons are prone to mildew and rot because there is no sun to dry them.

After returning to Xi 'an, I dried the rain and floating ash one by one and put them in a ventilated place to dry.

I finally know that the sun will come out the next day. One night, the three of us started to work-scraping persimmon skins.

5. Scraped persimmon skins should not be thrown away, but should be dried.

Why? Look down and you will know.

6. This is a rope made of woven belt, which is used to dry persimmons.

7. Hang the peeled persimmons on the rope.

Remember to leave a certain gap to ensure that each persimmon has enough ventilation and sunlight.

8. Hang a bunch of persimmons on the shelf.

The shelf is placed in a sunny and ventilated place.

9. According to the degree of persimmon drying, judge whether to continue drying.

Generally speaking, the weather is sunny in autumn, and you can bask in it for seven or eight days. At this time, we can see that some persimmons have precipitated some sugar, and some have gradually frosted a little.

You should pinch persimmons on the way. First, you can remove seeds, but you can feel the hardness of persimmons.

When the kneaded persimmon has been shaped, the persimmon will turn from golden yellow to brown.

10. If the persimmon already has the color and shape shown in the above picture, you can take it home directly without airing, so as to avoid the persimmon being too hard and dry.

At this time, it is necessary to prepare an urn and store it layer by layer.

The function of persimmon peel is to control the humidity and temperature of persimmon.

1 1. Finally, cover the last layer of persimmon with persimmon skin, and then cover the urn with plastic wrap.

The urn should be placed in a cool place and cannot be heated!

12, fifteen days later, let's look at persimmons in the urn.

It is covered with frost. Is it better than the supermarket? !

13, plate, try a few ~ ~ ~ ~

Finished product drawings:

Very sweet, the sugar coating of persimmon is completely precipitated from the inside of persimmon, which is natural and healthy!

Witnessed the whole process, is it mysterious? Ha ha.

Dear friends:

1, pat and shake the persimmon when you buy it. If there is white dust rustling down, it must be sprinkled with flour-pretend to have sugar coating.

2. Naturally dried persimmons should be on the market now. If it had been on the market long ago, it was either second-hand goods from last year or made by unnatural craft.

Production skills of persimmon;

First, material selection: choose persimmons with large fruit, moderate water content, no pests and diseases, and no soft rot. It is best to choose persimmons with no seeds or few seeds. From the appearance, the ripe fruit is golden in color, reddish in color and thin yellow in calyx, which is the best. Persimmons should be harvested at the right time for processing. The persimmon harvested too early has more water and less sugar, and the quality of the processed persimmon is poor. If the persimmon is harvested too late, it is soft and ripe, and it is difficult to process.

2. Peeling: You can peel off the hard skin on the surface of the selected fresh persimmon with an iron planer, and keep the stem skin close to the persimmon calyx plate and fruit stalk.

3. Sun Kang: Lay peeled persimmon fruits neatly on a sun mat (which can be woven with bamboo) and dry them in the sun. Sunscreen pads should be placed on the shelf 1 m above the ground. Persimmons are spread out in the sun, with calyx plates facing down, and dried outdoors at night. If the weather is bad during the day, you can cover the top of your head with plastic film, but the film can't cover the persimmon directly. Persimmons that have been rained should be dried with a dry cloth in time. If it rains for a long time, you can dry it with slow fire at night. Generally, after two days of blowing and night dew, persimmons can start kneading cakes on the third to fourth day when the pulp is slightly soft. After kneading and drying, continue drying for 10 to 12 days, and stop drying when it is half dry.

4. Pinch the cake: Pinch the persimmon into a cake by hand. The specific method is: don't push too hard for the first time, so as not to pinch the skin and affect the appearance. Every 2-3 days, when the spread persimmon fruit surface gradually becomes dry and wrinkled, continue to knead it for the second time, which is the key to affect the quality. Squeeze harder than the first time, and all the meat pieces will become soft. Every two or three days, when rough wrinkles appear on the surface of the fruit, knead it for the third time. At this time, the fruit surface should be flattened, the pulp should be softened, and it should be flattened and shaped in time. It is advisable to choose a sunny or windy morning, because the moisture of the pulp exposed at night moves outward, and the surface of the fruit is elastic and not easy to crush.

5. Exposing frost: put the flattened semi-finished products into a wooden box, and spread clean white paper around the wooden box and on the top and bottom. Before and after the first first frost Festival, take out persimmons and spread them in the shade. Be careful not to be exposed to the sun at this time. It is usually laid in the morning and put back in the box in the afternoon. In case of rainy days, charcoal or anthracite can be used as fuel and baked with slow fire. After repeated treatment for several times, the sugar of persimmon can overflow and frost appears on the surface. The frost on persimmons depends on the water content of persimmons. The persimmon that was reshaped last time should be hard outside and soft inside. Too much water easily seeps out, making the surface sticky without frost. There is too little moisture to frost easily. Persimmons with good quality are yellow and red in flesh, transparent and sticky, flat and complete in cake shape, with gong-shaped edges and hoarfrost on the surface. The taste is sweet, no astringency, dryness is about 95%, and it is not mildewed or moth-eaten.

6. Storage: The persimmon is stripped of defective products, and each 65,438+00 pieces are bundled into a cross shape with white dry straw or palm leaf shreds, which can be sold as a product. If sold in batches, it should be properly kept to prevent mildew and deterioration. The method is: put the sterilized and sun-dried straw into the basket, put it into the tied persimmon, cover the sterilized straw, and store it in the barn for heat preservation. It can also be placed in a dry and ventilated place.