How do persimmons become persimmons? How to make persimmons into persimmons

To make persimmons, it is required to choose varieties with large fruits, upright fruit shapes, flat or slightly protruding fruit tops, no longitudinal grooves, high sugar content, moderate water content, and no seeds or few seeds. The persimmon fruit should be fully ripe, the color should be bright red, the heart of the fruit should be empty, and the tip of the bend should be yellow.

After harvesting, the persimmons that are not soft and undamaged are peeled and then dried. There are two drying methods: one is the sun drying method, hanging or flat drying.

The persimmons with crutches after scraping are clamped one by one on a loose rope, hung on a rack to dry according to size, and turned frequently. After 3 or 4 days of drying, when the fruit surface is white, crusty, and the flesh is soft, hold it lightly for the first time and squeeze the pulp. Promotes softening and deastringency.

When the surface of the fruit is dry and wrinkled, pinch it a second time, crush the hard pieces of the flesh, and pinch the ventricles. Then pinch the third time every 2 3 days, pinch off the heart of the fruit from the base, so that the top of the fruit no longer shrinks, and the core varieties should be pinched off or extruded, generally pinched three times. The second is artificial drying, even if the method of baking is used, it should be pinched and soft in time during baking.

Dried persimmons, put into a sealed container or piled together with a plastic sheet, after 4 or 5 days, the persimmon back to soft, take out and put it in a ventilated and cool place to spread out, dry, there is persimmon frost generated. In this way, the more times you pile up and dry, the more times you hang it, the faster the frost comes out, the better, and the persimmons made can be packaged and stored.

Pick the fruit: The persimmon should be made with fully ripe, hard flesh, upright fruit shape, flat or slightly protruding fruit top, no longitudinal groove, high sugar content, few or seedless varieties of fruit, and eliminate bad fruits.

Peel: Generally, a foot-operated semi-automatic peeling machine is used to rotate the peel and peel it down. Pay attention to the peeling should be clean, and at the same time, the skin should be thin and even, so as not to remove too much pulp.

Dry cakes: The place where persimmons are dried should be selected in a place with sufficient sunlight, air circulation, and cleanliness. First, use wooden sticks or bricks to build a rice shelf, spread a thousand foils on top, and then put the peeled persimmon fruit on the top and row it on the foil in a single layer.

Expose to the sun during the day, cover it with a mat at night to avoid moisture from dew, and protect against rain on rainy days. Drying for about 10 days, the flesh shrinks, the top of the fruit sinks, then the first turn, then every 3 4 days to turn 1 time, each turn at the same time to knead, the second time to knead the persimmon hard outside and soft inside, after softing there is no sweating, you can carry out frosting.

Cream: Put the top of the two cakes together, the calyx pedicle outward, put a layer of dried persimmon skin and a layer of persimmon in the jar, repeatedly stack until the jar is full, then seal the jar, and put it in a cool place to frost. Persimmon frosting is related to the ambient temperature, the lower the temperature, the better the frosting, so keep the jar in a cool place.

4 step by step reading.

Wash the persimmons, drain the water, and then peel off the skin of the persimmons with a paring knife.

Place the peeled persimmons on a bamboo drawer, dry the skin of the persimmon under sunny and ventilated conditions (not water), and gently squeeze it into a cake shape by hand (do not use too much force to avoid squeezing).

Put the squeezed persimmons back on the bamboo drawer to dry, about 8 to 10 days, and then squeeze them again (the same technique as the first squeeze).

Evenly stack the dried persimmons into a small jar, seal the jar mouth with plastic wrap, and close the lid to make the persimmons frosted.

After the persimmon is ripe and turns red (before it becomes soft), it is picked - peeled and dried (or strung with a string of persimmon stalks and dried) - after 20 days, it is pinched into a flat shape by hand - after another 20 days, it is basically formed by hand - after ten days it is pinched and formed (persimmon) - frosted - sold or eaten.

Persimmon Steps:Ingredients: Appropriate amount of flour, half a bag of bean paste filling, 20 persimmons with fire crystals.

Excipients: appropriate amount of edible oil.

1. Peel the persimmons.

2. Stir. <>

3. Add flour, stir, knead the dough, not too hard.

4. Knead the dough after a while.

5. Flatten and add an appropriate amount of bean paste filling.

6. Close your mouth like a bun.

7. Flatten and prepare to serve in the pan.

8. Deep-frying, low heat, remember to turn over, and wait until the chopsticks can be easily inserted into the persimmon, indicating that it has been fried.

Hello! The method of persimmon is very simple, and it can be made at home, as long as you soak it and dry it, it is sweet but not greasy!

Ingredients: hard persimmons, salt.

Method: 1. Soak the hard persimmons in table salt, and then clean them with an old toothbrush.

2. Soak the paring knife in salt water to sterilize, and then peel off the skin of the persimmon, the persimmon pedicle must not be removed, and the skin of the persimmon should not be thrown away, and there are other uses after drying.

3. The peeled persimmons need to be scalded in boiling water for two seconds, not too long, and they should be taken out immediately after putting them in, which is also to sterilize the persimmons.

4. Thread each persimmon with a rope, and then you can dry it.

The persimmons will wilt in the right or so. On the third day, you need to pinch each persimmon by hand and dry it until it is almost dry, not particularly dry.

6. Then prepare a pot, put a layer of sun-dried persimmon skin on the bottom of the pot, and then put a layer of persimmon, just like a layer of persimmon skin and a layer of persimmon, cover the persimmon for about ten days, a layer of hoarfrost will appear on the surface of the persimmon, and the persimmon will be ready at this time.

In fact, the production method of persimmons is relatively simple, so for those who like to eat persimmons, they can use it to make persimmons at home. Persimmon is mainly a food made from persimmons. If you make persimmons at home, the food will give people more peace of mind because it prevents the possible addition of some chemical additives to the persimmons.

Today, let's learn how to make home persimmons.

Preparation of homemade persimmons: drying method.

Material: Urinary pests and diseases taken from fruit trees. It is difficult to choose a persimmon that is round and pointed. Persimmon must be tough, otherwise it will not be peeled.

Peeling: Cut off the water with a knife, being careful not to fall, otherwise it can be easily broken.

Drying: Use a special basket made of bamboo to play with persimmons. Place the peeled persimmon in a sunny area to dry it. (Note that oxidation is normal after drying after a few days).

Loose sac: The so-called loose sac is a hand-pressed persimmon that completely softens the pulp in the persimmon. After about seven years or eight days, the surface of the persimmon dries and starts with the persimmon.

When the inside is dry, gently press it into a flat cake. Do not use too much power to avoid squeezing. Note that when the sun does not rise in the morning and the temperature does not rise, it must be fixed.

It's late, the sugar melts easily, and the kneading is easy.

Dry and then pinch: Continue drying. If you eat again, you can.

If it's not acute! For about ten days, persimmons can be eaten. Dry persimmon dry and moisturizing substance mastery.

After a few days, I like to eat a little wet, then do it for a few days, and then, I shape the persimmon during the drying process, pinch the shape you like the most.

Persimmon Frost: The persimmon cake that is bought will have a layer of white on the surface, and the frost that forms on the persimmon biscuit itself after it is sealed is called frost. If you want to produce persimmon cream, you must have a low temperature environment.

Put the dried and dried persimmons in a cool drying room and slowly dry the persimmon cream at a low temperature, but the persimmons should not be too dry.

The persimmons are peeled first, and then placed in the sun to dry, and when the water in the persimmons has evaporated, the persimmons can be picked up and sealed for preservation.

Wash and peel the persimmons. Cut off the extra corners of the pedicle, but not completely.

After peeling the skin, boil it in boiling water and place it in a sunny place to start drying. Don't throw away the peeled skin, dry it together.

Both front and back are sunburned. After a day or two, the outer surface of the persimmon is dry, and when the inside is a little soft, it is often pinched, but it can not be pinched hard, and it can be slightly flattened.

When you feel that the inside of the persimmon is not thin, you can cover the hoarfrost. In a container, a layer of persimmon skin, a layer of persimmon stacks, put in a ventilated place.

Slowly the hoarfrost came out, and the persimmons were made.

How do you make persimmons by drying them into persimmons?

Hello dear and happy to serve you. <>

2. Peeling: Wash the fresh persimmons, drain the water, then use a paring knife to peel off the skin of the persimmons, and cut off the excess corners of the pedicle, but not all of them. 3. Sun-drying:

After peeling the skin, roll it in boiling water, put it in a ventilated and sunny environment to start, and do not throw away the peeled skin, you can dry it together. 4. Extrusion: The front and back are sunburned, dried for a day or two, the outer surface of the persimmon is dry, and the inside is a little soft and often pinched, but not pinched, and can be slightly flattened.

5. Sealing: When you feel that the persimmon is not thin, you can cover the hoarfrost, put a layer of persimmon skin and a layer of persimmon in the container, put it in a ventilated place, and slowly the hoarfrost will come out, and the persimmon will be made into a cover. Summary:

The steps of drying persimmons into persimmon cakes are divided into five steps: fruit selection, peeling, drying, squeezing and sealing. I hope mine is helpful to you, dear, and I wish you a happy life. <>

Summary. 8.After about 10 days of drying, I tried to pinch a few round persimmons, and the first time I dried persimmons, I dried less, and I didn't cover the frost, and I ate it directly.

Hello, I'm glad to answer for you, persimmon recipe 1Choose some persimmons that look yellow, but are hard.

2.Peel these persimmons, do not throw the persimmon skin, and boil some boiling water at the same time when peeling the persimmons.

3.Put the shaved hall Wang persimmon in boiling water for a while, disinfect and sterilize, can not pretend to be scalded for too long, to prevent scalding, after the persimmon is scalded, the persimmon skin is also scalded and sterilized, dried, and left to cover the frost.

4.Blanch the persimmons, remove and drain.

5.It can be dried like this, or it can be tied up with cotton thread, hung and dried, hung up to dry more evenly, laid flat to dry, and turned over to dry every day.

6.After a day of sunbathing, the outer skin is dry, after 4-5 days of sunning, gently pinch the persimmon every day, don't pinch it if it is broken, and you can gently pinch it into a round persimmon after 7-8 days.

7.The persimmon skin is dried for later use, and the persimmon is dried to cover the frost, and the line is to find a clean carton, a layer of persimmon and a layer of persimmon skin, put it in a clean and ventilated place and bring it to the light, and it will cover the frost in ten days.

8.After about 10 days of drying, I tried to pinch a few round persimmons, and the first time I dried persimmons, I dried less, and I didn't cover the frost, and I ate it directly.

Here's how:Prepare the ingredients: fresh persimmons, water.

1. Pick fresh persimmons from the tree before the frost falls and set aside.

2. After removing the persimmon pedicle and cleaning it, peel off the persimmon skin for later use.

3. Tie a rope and hang the peeled persimmons to dry.

4. Expose the persimmons to the sun for about ten days, and pinch them many times.

5. After the color is sunburned, it will be better to put it away and seal the frost.

Here's how:Prepare the ingredients: fresh persimmons, water.

1. Pick fresh persimmons from the tree before the frost falls and set aside.

2. After removing the persimmon pedicle and cleaning it, peel off the persimmon skin for later use.

3. Tie a rope and hang the peeled persimmons to dry.

4. Expose the persimmons to the sun for about ten days, and pinch them many times.

5. After the color is sunburned, it will be better to put it away and seal the frost.