Persimmon introduction in detail
Introduction of raw materials
Nutritional analysis
Related population
Grams of food stage
manufacture order
food therapy
First, the natural drying method
Second, the artificial drying method
What is the white powder on the outside of persimmon?
Second, the artificial drying method
What is the white powder on the outside of persimmon?
dried persimmon
Alias of raw materials: rice fruit, monkey dates and pillows are good.
Classification of raw materials: fruits and products
Edible tip: about 30 grams a day.
Recommended dishes: lily persimmon pigeon egg, ginkgo autumn pear cream, Zhenzhu Yubao porridge, Siraitia grosvenorii gold and silver cabbage persimmon soup, Zhenzhu Yubao porridge, pea cake, rock sugar, eight-fruit rice, lily persimmon pigeon egg soup, Xichun wine, and ginkgo bag.
Related searches: fast food, health care, sexually transmitted diseases, nutrition, parenting persimmons.
[Edit this paragraph] persimmon is introduced in detail
[Edit this paragraph] Introduction of raw materials
Persimmon is the fruit of persimmon, a deciduous tree of Persimmon family, with many varieties. The main producing areas are Hebei, Beijing, Henan, Shandong, Shanxi and other provinces and cities. The famous variety is Daguai persimmon, with an average of 224 grams and a maximum of 450 grams. The fruit is oblate with a constriction in the middle, with good quality, seedless and high yield. Gaozhuang persimmon is also a famous variety, mainly produced in Changping County, Beijing. Its fruits are large, 3-4 per 500 g, short cylindrical, with cross-shaped longitudinal grooves on the surface, shallow scars and sweet taste. Persimmons can not only be eaten fresh, but also dried to make persimmons, also known as persimmon peaches, which can be eaten as snacks.
Persimmon is a kind of fruit that people like to eat. Sweet and greasy, rich in nutrition. Many people also like to eat frozen persimmons in winter, which has a unique taste. Persimmon has a high nutritional value, and the contents of vitamins and sugar are about 2 times higher than those of ordinary fruits1~. If a person eats/kloc-0 persimmon a day, the intake of vitamin C can basically meet half of the daily requirement, so eating some persimmons is very beneficial to human health.
[Edit this paragraph] Nutritional analysis
1. Persimmon can effectively supplement human nutrition and intracellular fluid, and play the role of moistening lung and promoting fluid production;
2. Persimmon contains a lot of vitamins and iodine, which can treat endemic goiter caused by iodine deficiency;
3. The organic acids in persimmons contribute to gastrointestinal digestion, increase appetite, and have the function of astringent intestine to stop bleeding;
4. Persimmon can promote the oxidation of alcohol in the blood, help the body excrete alcohol and reduce the harm of alcohol to the body;
5. Persimmon helps to lower blood pressure, soften blood vessels, increase coronary artery flow, promote blood circulation and diminish inflammation, and improve cardiovascular function.
[Edit this paragraph] Relevant persons
The general population can eat it.
1. Suitable for patients with dry stool, hypertension, thyroid diseases and long-term drinkers;
2. Diabetes, diarrhea due to spleen deficiency, loose stool, weakness, postpartum, and exogenous cold are not suitable for consumption; People with chronic gastritis, delayed emptying, dyspepsia and other low gastric motility should not eat persimmons after subtotal gastrectomy.
[Edit this paragraph] Eat like a gram.
1. Not suitable for eating with sauerkraut and black dates, otherwise it will lead to stones;
2. Persimmons should not be eaten with geese, crabs, sweet potatoes and eggs, otherwise it will cause abdominal pain, vomiting, diarrhea and other symptoms;
Don't be jealous before and after eating persimmon.
[Edit this paragraph] Production description
1. Try to eat as little persimmon skin as possible;
2. The layer on the normal persimmon is called persimmon cream, which has the function of moistening dryness, resolving phlegm and relieving cough, and can cure lung heat and dry cough. It is a sugary condensate that seeps out with the evaporation of water in persimmon pulp when it is dry. The main components are mannitol, glucose, fructose, sucrose and so on. , pale yellow or white. Of course, many people in the market now use lime to fake persimmon cream, so be careful when buying it. You can't buy it and shake it off.
[Edit this paragraph] Therapeutic effect
Persimmon fruit is sweet, flat and non-toxic; Persimmon stems are astringent and flat, and enter the lungs, spleen, stomach and large intestine;
Has the effects of clearing away heat, moistening lung, promoting salivation, quenching thirst, invigorating spleen and resolving phlegm;
Can be used for treating cough due to lung heat, dry mouth and thirst, vomiting and diarrhea.
Fresh persimmon has the effect of cooling blood and stopping bleeding; Persimmon cream moistens the lungs and can be used for dry throat and sore mouth. Persimmon has the function of descending and stopping; Persimmon and stomach stop bleeding; Persimmon leaves have hemostatic effect and can be used to treat hemoptysis, hematochezia, hemorrhage and vomiting blood. Recent studies have found that persimmon and persimmon leaves have antihypertensive, diuretic, anti-inflammatory and hemostatic effects.
The nutritional components of persimmon per 100g are as follows: calorie (250.00kcal), protein (1.80g), fat (0.20g), carbohydrate (62.80g), dietary fiber (2.60g), vitamin A (48.00) and carotene. Nicotinic acid (0.50 mg), vitamin E (0.63 mg), calcium (54.00 mg), phosphorus (55.00 mg), potassium (339.00 mg), sodium (6.40 mg), magnesium (2 1.00 mg) and iron (2.70 mg).
As the name implies, persimmons are processed from fresh persimmons.
There are two methods for persimmon processing, natural drying and artificial drying. Now introduce the following contents respectively:
[Edit this paragraph] I. Natural drying method
Key operation points:
1. Fruit selection: select varieties that are fully mature, hard in meat, regular in fruit shape, flat or slightly protruding in fruit top, free from longitudinal furrows, high in sugar content and few or no seeds. Eliminate mechanical damage and insect fruit.
2. Peeling: At present, pedal semi-automatic peeler is mostly used. Spin the peel off in circles. Peeling should be clean and thin and even.
3. Drying cakes: Choose a clean and hygienic place with sufficient light and good ventilation, and build it with wooden sticks or bricks. The height of the frame is 0.8~ 1 m, and 1000 pieces of tin foil are laid on it. Put the peeled persimmon fruit on the foil and expose it in a single layer. Cover it with a summer mat at night to prevent dew and rain in rainy days, which lasts about 10 days.
4. icing: put the tops of the two cakes together with the calyx stems facing outward, put a layer of persimmon peel and a layer of persimmon in the jar, and stack them repeatedly until the jar is almost full, then seal the jar and put it in a cool place for icing. The frosting of persimmon is related to the ambient temperature. The lower the temperature, the better the icing, so put the jar in the shade.
[Edit this paragraph] 2. Artificial drying method
The product produced by this method has Huang Liang color, sweet taste, good taste and high quality.
1. Operation points:
1. Raw materials and pretreatment: same as natural drying.
2. Baking: After persimmon fruit enters the curing barn, it is ignited and heated to 40℃ for heat preservation. Ventilation and dehumidification every 2 hours 1 time, ventilation every time 15~20 minutes (or exhaust by exhaust fan for 5 minutes). After about 2 days, the dough turned slightly white, and the cake was kneaded 1 time, gently to prevent the outer layer from being crushed. Then keep the temperature of the curing barn at 40~45℃ for 20 hours, and at the same time strengthen ventilation. The temperature in this section should not exceed 50℃, which is beneficial to tax collection. When wrinkles appear on the fruit surface, pinch the cake for the second time. At this time, the persimmon fruit is basically astringent, so the temperature of the curing barn can be raised to 50~55℃ for 20 hours, and attention should be paid to ventilation and dehumidification, and the fruit should be turned over at the same time to make the heating uniform. When the persimmon fruit is basically dry and some of it is shriveled, the cake is pinched and shaped for the third time. Pinch the center of the fruit outward with your thumb and forefinger into a dish with a thin middle and a thick edge. Pinch off the core near the pedicel to prevent the top of the fruit from shrinking. After that, the baking temperature was reduced to about 45℃ and evaporation continued. And strengthen ventilation, the hardness is basically the same inside and outside. Put the cake away, soften it, set it and frost it.
2. Precautions:
1. The baking temperature should not exceed 55℃ to prevent persimmon from astringency.
2. Ventilation management should be strengthened during baking to prevent mildew.
3. The exported persimmons have high hygienic requirements, the total number of bacteria is ≤ 100 /g, and the coliform group is ≤3 /g, so it is necessary to strengthen the hygienic management in the production process.
[Edit this paragraph] What is the white powder outside the persimmon?
Fresh persimmons contain a lot of water, glucose and fructose. When it is dried into persimmon, the water gradually evaporates, and the glucose and fructose contained in the pulp penetrate into the epidermis. These two kinds of sugar have different properties. Fructose tastes sweet and absorbs water easily. When it permeates the surface of persimmon, it will catch the moisture in the air and attach to the epidermis of persimmon, similar to syrup and glucose outside the candied fruit. However, it is not easy to catch the moisture in the air. When it penetrates into the skin of persimmon, it becomes white powder, which just wraps the attached fructose and makes the whole persimmon dry. So this white powder is glucose powder.
The mountainous area of Fushan Town is 639 12 mu. The soil is loose and fertile, which is very suitable for persimmon planting. In addition, local green persimmons have a long history of growing and making persimmons, which has a history of more than 200 years. Therefore, ordinary people have rich experience in planting persimmons and manage them well, and the fruits are big and sweet.
The people in Pingyang Village and Hantang Village of Fushan Town have mastered a set of perfect persimmon making techniques with exquisite skills. Only the persimmon peeling process, many people can scrape out nearly a thousand kilograms of green persimmons every day. Skinning requires high technology and moderate strength, and only the epidermis can be scraped off without damaging the second skin, otherwise the quality of persimmon production will be affected. After peeling, these persimmon fruits should be dried, cooled, kneaded repeatedly, put into a steamer and steamed repeatedly with prepared sulfur, and then "mated" with the granular fungus "white enzyme" propagated last year. It takes more than 20 processes before and after, and it takes about half a month for green persimmons to become persimmon cakes.
Persimmon cakes are produced in Hantang and Pingyang villages of Fushan Town. They are round, flat, white, sweet, nutritious, edible and medicinal, and occupy an important position in the human body. Fushan persimmon is not only sold all over the country, but also exported to Southeast Asia, which is in short supply. At present, Fushan Town has planted more than 3,000 mu of persimmon trees, and the development of persimmon production has become a cash cow for mountain people to get rich.
Fuping Lizhuang "Hull Persimmon" is produced in Lizhuang Town, Fuping County, Shaanxi Province. Fine processing, soft meat, bright red and transparent, white persimmon cream, mellow taste, sweet as honey, rich nutrition and enduring, has become one of Shaanxi's best-selling traditional local specialties at home and abroad. Royal tribute that only emperors and princesses can enjoy ~! It is named after packaging two dried persimmons together. "Jinguixiang persimmon red, the first frost is autumn wind, moistening the lungs and relieving cough is a good product, strengthening the spleen and taking care of sincere varieties, but ordinary people admire its sweetness. I don't know that pedicels can save tea, and I like to add a crane age next year. " As a representative brand of persimmon in Fuping County, Shaanxi Province, Lizhuang persimmon is widely welcomed by domestic and foreign customers, especially Japanese and Korean guests, for its soft and translucent meat quality.
In recent years, with the strong advocacy and support of Fuping county government, local fruit farmers have continuously purified and bred excellent varieties in production practice, and cultivated many excellent varieties such as Fuping Jianshi persimmon and Lizhuang Daniuxin. The latter is the first choice for making cakes, with large fruit, high quality (single fruit weight 0.7- 1 kg), high sugar content, thin peel, no seeds or few seeds, long stone, easy to remove astringency and excellent quality. Persimmons in Lizhuang are tributes of the imperial courts in past dynasties. Its cake is covered with white persimmon cream, and its meat is brownish red, sweet and refreshing. It is rich in nutrients such as protein, sugar and carotene, and various trace elements such as phosphorus, iron, calcium and iodine, and has high nutritional and medicinal value. Li Zhuang's "Hull Cake" is famous at home and abroad for its large size, high quality, white frost, sweet taste and easy solubility in water. "Hull Cake" is made from persimmon in Fuping village by picking, peeling, removing astringency, softening, drying, kneading dough, frosting and other 12 processes. Rich in nutrients, it contains 14 kinds of nutrients and trace elements, including calcium163mg, sugar 75.3g, carrot 4.3 1 g, ascorbic acid 2mg, and protein, fat, phosphorus, iron and other nutrients. Eating large calories, strengthening bones and muscles, strengthening the body, and also having special effects such as relieving cough, resolving phlegm and removing aphtha, is a good gift for relatives and friends.
Caozhou mirror persimmon and Caozhou Geng cake are named after Heze was called Cao Zhou in ancient times, and the persimmon produced in Gengzhuang, Cao Zhou has the best flavor. Caozhou Geng cake has a production history of thousands of years. It was famous all over the country as early as the Ming Dynasty and was listed as a court tribute. Caozhou Geng cake is orange and transparent, with fine and soft meat, thick frost and no seeds, mellow and sweet taste, rich nutrition and long-term storage resistance. It has always been a persimmon. At present, Heze has been designated to plant persimmon trees in a large area to increase people's demand and earn foreign exchange through export.