After 65438+ about 1 week, the pulp was repeatedly squeezed by hand, so that the pulp became soft and the tissue melted, making it soft, wave-free and soluble. To be processed into high-quality persimmons, it is necessary to fully knead them. The more you knead, the better the quality of persimmons will be.

2. The sour persimmon fruit contains more tannic acid and has a strong astringency, so it must be fully astringent to have a good taste. Put the kneaded fruit on a fumigation rack, generally 5-6 layers are placed on each rack, and the spacing is 15-20cm, and sulfur is used for each kilogram of persimmon fruit1g. After sealing for 2 hours, open the seal and let the smoke disperse naturally for use.

3. Pinch and reshape the smoked persimmon fruit. The drying time depends on the weather and the degree of fruit stickiness, generally until the pulp is fully sticky and elastic. The dried persimmons are shaped. Generally, the shape of machining depends on the machining specifications and quality, and most of them are made into a circle with a thin middle and a thick side, and the thickness is kept above 1.5 cm.

4. Forming and sanding. Put persimmon fruit into a suitable shape in the sun. After the shape is determined, put it in the warehouse for 8 ~ 10 days to make persimmons. First frost, we should pay attention to turn up and down, to prevent mildew, affect the quality.

5. After a layer of persimmon cream is condensed on the surface of the fruit cake, it is packaged in stages and put on the market for sale. Generally, the packaging specification is 250g per package, 40 packages per box, and each box is 10kg. The persimmon after storage and processing can be stored at room temperature in the dark and moisture-proof, with a shelf life of 6 months. According to the use, it can be used as edible food or medicine. You can eat it raw or cooked.