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

Manual peeling: before peeling, cut off the stem of the fruit, cut off the sepals, keep the calyx plate and pedicel, flatten it while it is fresh, and thin the skin 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 being sugary and moldy.

Chemical peeling: Soak the fruit in the mixed solution of 60% ethanol and 30% sodium hydroxide at 7 1. 1℃ for 20-30 seconds, and then soak it in the solution of 15% sodium hydroxide at the same temperature for 2 minutes, which can get a good peeling effect and the yield is over 90%.

Put or hang.

Put the peeled persimmon calyx plates face down on the persimmon sieve and arrange them concentrically one by one, or hang the peeled persimmon fruit stalks with hemp rope in a string of 20-30.

dry-cure

Persimmon drying can be divided into natural drying and artificial drying. More traditional and common is natural drying.

Choose an open, sunny threshing floor or open space, directly put the bamboo curtain filled with persimmon fruits on the persimmon rack for drying, and hang it on the flat iron wire with a thin rope for drying. Sunny days generally last about 8- 10 days, and a big fruit lasts about 20 days. Open at night, pay attention to the weather changes, and take it back in time when it rains.

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.

Duiwu

Put the persimmon in a cage or bamboo basket and turn it every 1-2 days to prevent the persimmon from sticking. When turning, check whether the persimmon is completely dry and whether the fruit shape is straight. 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 persimmon stem with a wooden board about 30cm long and 10cm wide. If the stalk is crooked, straighten it, and then turn the persimmon upside down and flatten it, so as to make it straight, beautiful and pie-shaped. Put these shaped persimmons in a bamboo sieve to dry for one day, and then put all the persimmons in a bamboo basket for frost.

defrost

The frosting amount of persimmons is related to the dryness and humidity during stacking. Persimmons are too dry to soften, and the frost is thin; Persimmons are too wet to be frosted, and even if they are frosted, they are easily infected. Persimmons with moderate humidity will frost quickly and more.

The white crystals precipitated during frosting are mainly mannitol and glucose, which can moisten the lungs and resolve phlegm.

Different places have different frosting methods. The general method is to use a ceramic jar, put the jar in a cool place and put the two cakes together. 1 layer persimmon peel and 1 layer persimmon cake are placed in the jar, the jar is filled and covered with 1 layer persimmon peel, and then the jar is sealed. It will frost in about 30 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 50 kg of persimmon can be frosted by 0.5- 1 kg, generally it can be frosted three times. The defrosted persimmons are dried in the sun 1-2 hours together with the frost powder taken several times, and then put into a jar to sell together.