(1) Raw material selection. Should choose large fruit shape correct, flat or slightly protruding fruit top, soft flesh, high sugar content, no nuclear or less nuclear persimmon varieties. Persimmon fruit should be harvested from yellow to red.
(2) Peeling. The persimmon should be selected, graded and cleaned before peeling. Can be scraped by hand or peeled with a rotary lathe scraper. Peeling requires less skin around the platter and the better.
(3) Smoked sulfur. After peeling persimmon fruit 250 kg of fresh fruit with sulfur 10 ~ 20 grams, set in a closed room fumigation 10 ~ 15 minutes.
(4) Drying.
1 Natural drying and drying. The sorghum stalks are used to make curtains, where air and light are transmitted, and where the sunshine is long, a wooden frame is used to form a 1.5-meter high drying rack, peeled persimmon fruit, and the top of the fruit is placed on the curtain and exposed to the sun. In case of rain, it can be used. Polyethylene plastic film cover, must not be stacked to prevent corrosion.
Baking cake: After drying for 8 to 10 days, the fruit becomes soft and crusted. At this time, the persimmon fruit is picked up and piled up, covered with a mat or sack, and subjected to sweating treatment. After the first 3 days, the cake is pinched. The method is to hold the cake in both hands, vertically and horizontally re-pinching, with the pinch, until the internal pinch, soft nuclear dispersal or persimmon nucleus skewed. After kneading for 2 to 4 days, dry and dry for 4 to 6 days. Then take back the piled sweat. After 2 to 3 days, squeeze the cake 3 times. The method is to use the middle finger to stand on the top of the kaki and the two thumbs are squeezed from the middle and the side of the kneading. Then the sun for 3 to 4 days, accumulation of sweating l days, shaping 1, and then the last 3 to 4 days of drying.
Cream: The persimmon cream is the sugar in the persimmon cake that leaks out of the fruit surface with water. After the water evaporates, the sugar condenses into a white solid. The main components are mannitol, glucose, and fructose. The process of defrosting is to lay a layer of dried persimmon skin on the bottom of the cylinder and discharge a layer of dried persimmon cake on top of the cylinder, and then put a layer of dried persimmon on the persimmon cake. The layers should be sealed and the cylinder mouth should be sealed. The cool place can appear for about 10 days. Persimmon cream.
2 artificial drying. The initial temperature is maintained at 40 to 50%, ventilation once every 2 hours; each ventilation for 15 to 20 minutes. The first stage takes 12 to 18 hours, the fruit surface is slightly white, and the first time the cake is cooked. Then, the room temperature was stabilized at about 50°C and baked for 20 hours. When longitudinal wrinkles appeared on the fruit surface, the second batch was performed. A total of 27-33 hours are required for the two bake times. After further drying to a total drying time of 37 to 43 hours, the third batch was performed and set. It needs to be dried for another 10-15 hours. The water content can reach 36%-38% and it can be finished. Finally, "stacking" the frost.
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