After harvesting, peel the soft and undamaged persimmons and dry them. There are two drying methods: one is sun drying, hanging drying or flat drying. Clip the persimmons with the belt handles off one by one on the loose rope, hang them on the shelf to dry according to the size, and turn them frequently. After air-drying for 3 ~ 4 days, when the fruit surface turns white and crusted and the pulp becomes soft, gently hold it for the first time and crush the pulp. Promote softening and convergence. When the fruit surface is dry and wrinkles appear, knead it for the second time, crush the pulp pieces and disperse the heart cavity. Pinch it for the third time every 2 ~ 3 days, and pinch off the stone from the base to make the top of the fruit no longer shrink. For varieties with seeds, pinch off or squeeze out the seeds, usually three times. Second, artificial drying, that is, baking, should also be softened in time.
The dried persimmons are placed in a sealed container or covered with plastic sheets. After 4-5 days, the persimmon is softened, taken out, spread in a ventilated and cool place, and dried to make persimmon cream. Repeatedly stacked, air-dried, air-dried, the more times, the sooner the frost comes out, the better, and the persimmon can be packaged and preserved.
Persimmon fruit is rich in protein, vitamins and other minerals needed by human body. It tastes sweet and cold, has high nutritional value, and has the characteristics of storage resistance, transportation resistance and convenient use. It is deeply loved by consumers and has a good market prospect. The processing method of persimmon is introduced as follows.
1 harvesting and material selection
Persimmon fruits are harvested in August ~165438+1October due to the differences of varieties, regions and climate. Persimmon fruits used for processing persimmons are best harvested when the yellow color of the fruits decreases and the fruits turn reddish. Timely classify the harvested persimmon fruits, and select persimmon fruits with similar size, no disease spots, no bug eyes, no deformity, complete appearance and consistent maturity as processing raw materials.
2 Cleaning and peeling
Rinse the selected persimmons with clear water and drain the water, then peel them with a peeler. Pay attention to the uniform peeling strength, so that the thickness of the skin is uniform, and it is advisable not to leak or cut. The thinner the skin, the better. If there are broken skins and missing cuts, they should be filled in time to keep the pulp smooth and flat.
3 sun-pressing and kneading
The peeled persimmon fruits are evenly placed in a sieve tray, exposed to the sun, and turned 3-4 times a day to make the fruits evenly, evenly and thoroughly dried. After about 1 week, the pulp was repeatedly squeezed by hand, so that the pulp became soft and the tissue melted, making it soft, waveless, soluble and not scattered. 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.
4. Fumigating sulfur to remove astringency
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.
5 Kneading and molding
Fully knead the smoked persimmon fruit, and the kneading 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.
6 styling skin cream
Expose persimmon fruits with the same shape in the sun, put them in a warehouse and cover them for 8 ~ 10 days to make persimmon cakes. First frost, we should pay attention to turn up and down, to prevent mildew, affect the quality.
7 graded packaging
After a layer of persimmon cream condenses on the surface of the fruit cake, it is packaged in different grades and put on the market for sale. Generally, the packaging specification is 250g per package, 40 packages per box, and each box is 10kg.
8 storage and consumption
The processed persimmons can be stored at room temperature, protected from light and moisture, and the shelf life is 6 months. According to the use, it can be used as edible food or medicine. You can eat it raw or cooked.