How to make dried persimmons, how to eat dried persimmons

1. Fruit picking: The best harvest time is when the persimmon fruit is fully yellow and ripe, the peel is yellow and slightly red, and the flesh is hard. 2 Spiral Skin:

The harvested persimmon should be cut off with scissors, and peeled, peeling is to use a rotary knife to spin off the epidermis, peeling requirements are thin and even, no leakage, no heavy rotation. The skin around the basal pedicle should be as little as possible, and the width should not exceed 1 cm. 3 Slices:

Cut the spinner persimmon into centimeter-thick slices. 4. Drying: Put the persimmon slices on the leaky sieve or bamboo drying gear, it is advisable to place them alone, put them in a ventilated and dry place, keep the light on the top, and ventilate the bottom.

In case of rain, cover it with plastic film, and ensure ventilation to let it dry naturally. 5.Creaming:

First lay a layer of persimmon skin at the bottom of the cylinder (or other containers), and then place a layer of dried persimmon on top according to the method of two opposite persimmons, then put a layer of persimmon skin, and then place a layer of dried persimmon until the cylinder is full, and finally put another layer of persimmon skin, and then seal the cylinder mouth tightly, and place it in a cool place to naturally frost. Be careful not to let the dried persimmon see the light, so as not to affect the frosting. Frosted dried persimmons, sweet and crispy, resistant to transport and storage.

There are two methods of persimmon processing, namely natural drying method and artificial drying method. Now we will introduce the following respectively: 1. Key points of operation of natural drying method:

1.Fruit selection: Choose varieties that are fully ripe, have hard flesh, correct fruit shape, flat or slightly protruding fruit top, no longitudinal groove, high sugar content, few seeds or no seeds.

Remove mechanical injuries and insects. 2.Peeled:

At present, most of them use foot-operated semi-automatic peeling machines. Peel the peel in a circular motion. The peel should be clean, and the peel should be thin and even.

3.Drying cakes: choose a place with sufficient sunlight, air circulation, clean and hygienic, use wooden sticks or bricks to build a frame, raise the rice, spread a thousand foils on the top, peel the persimmon fruit top up, a single layer is arranged on the foil to expose to the sun, cover it with a mat at night, prevent dew, rain on rainy days, about 10 days or so the flesh shrinks, the top of the fruit sinks, carry out the first turn, and then turn 1 time every 3 4 days, each time the flip is carried out at the same time, the second time the persimmon is the outside and soft on the inside, there is no sweating phenomenon after softing, you can carry out frosting, frost is good.

4.Frosting: Put the top of the two cakes together, the calyx pedicle outward, put a layer of dried persimmon skin in the jar and put a layer of persimmon, repeatedly stack until the jar will be full, then seal the cylinder, 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. 2. Artificial drying method This method of this product is yellow and bright, sweet and fragrant, good frost and high quality. First, the main points of operation:

1.Raw materials and pretreatment: the same as natural drying.

2.Baking: After the persimmon fruit is put into the baking room, the fire is heated to 40 microheat.

Ventilation and dehumidification are ventilated 1 time every 2 hours, each time ventilation is 15 20 minutes (or exhaust fan exhaust for 5 minutes). After about 2 days, the surface will be slightly white for the first time, and the kneading should be light to prevent the outer layer of dry skin from being pinched. Then stabilize the oven temperature at 40 45 and bake continuously for 20 hours with increased ventilation.

The temperature of this section should not exceed 50 to benefit from tax astringency. When the fruit surface is wrinkled, the second pinching of the cake, at this time the persimmon has been basically astringent, you can increase the temperature of the baking room to 50 55, maintain for 20 hours, pay attention to ventilation and moisture discharge, and at the same time invert the plate, turn the fruit, so that the heating is even. When the persimmon fruit is basically dry and a little shrunken, the third pinching cake is shaping.

Use the thumbs and forefingers of both hands to pinch the center of the fruit outward into a saucer-shaped shape with a thin middle and thick edges, and pinch off the heart of the fruit close to the fruit pedicle to prevent the top of the fruit from retracting. After that, the roasting temperature drops to about 45 and continues to evaporate. And strengthen ventilation, straight inside and outside the soft and hard is basically the same.

Put away the cake and soften, shape and frost. Two precautions: 1

The baking temperature should not exceed 55 to prevent the persimmon from returning to astringency. 2.Ventilation management should be strengthened during baking to prevent mildew.

3.The hygiene requirements for export persimmons are high, with a total of 100 grams of bacteria and 3 grams of coliform bacteria, so it is necessary to strengthen the hygiene management of the production process.

Dried persimmons can be eaten raw, remember not to eat the middle stem. Dried persimmons are the product of pickling and weathering, and can be eaten raw.

You're talking about persimmons, just go straight to beauty and skin care to moisturize the lungs.

You're so funny, of course you put it in your mouth and ate it.

The process of making dried persimmons

Preparation:Fresh persimmonsHot water

1. Pick it backPersimmonsIt needs to be well-proportioned, ruddy in color, do not bring pests and diseases, and the fruit can not have any scars and wormholes, so that the high-quality persimmons picked out one by one, the persimmons that are slightly inferior, just put them soft and eat them.

PersimmonsLeaves peeled off,PeelThe skins are left to dry for storagePersimmon frostBe careful not to get the pedicle off, otherwise it will be easy to break.

3. Burn the potHot water, putPersimmonsBlanching is for disinfection, you can also put a pinch of salt when washing can be sterilized, the persimmon at this time is still hard, don't worry, it will be soft and glutinous after drying.

4. Peel off the persimmon skin, don't throw it away, this thing is very useful, it can help the persimmon to have white frost, spread it on the ground, find a clean place to dry, and dry it for a few days.

5. Take a strong rope, tie a knot on the head to facilitate hanging, pay more attention to the weather forecast, bask in the sun, put away the weather is not good, hang it on the balcony to avoid rain, 6, the weather is relatively dry, and the epidermis is a little wrinkled after two days, you can pinch it, and you don't need to use too much force, don't pinch it, just pinch it a few times, and then pinch it after two days.

7. Pinch it like you usually eatPersimmonsThe feeling is sweet and glutinous to eat, and you can put it away and cover the hoarfrost, which is covered by covering, and cannot be formed naturally.

8. Find a carton, spread a layer of persimmon skin inside, put a layer of persimmon cake, cover a layer of persimmon skin, cover the carton, and wait slowly for the frost to be covered.

9. One floorPersimmon skinand one layerPersimmonsSuperimposed preservation, time will put on a beautiful hoarfrost, the longer the time to cover, the more hoarfrost grows, you need the assistance of persimmon skin, don't throw it away.

10. This layer of hoarfrost is the white crystals precipitated by soluble sugar in the fruit, the main components are mannitol and glucose, which are good for human health, nutritious and sweet, can moisten the lungs and relieve cough, the more hoarfrost, the sweeter the persimmon, don't wash it off when eating, you can directly enter it.

11. Covered for about 10 daysPersimmons, have grown hoarfrost, a big, frosty foot, sweet meat, bite open you can see the red flesh, and this natural sweetness is not greasy to eat, and finally deliciousDried persimmonsThat's it.

Step 1: Pick the dried persimmons from the tree.

Step 2: Place the picked persimmons in a basket and peel them.

Step 3: Cut the persimmon open and dig out the seeds by hand.

Step 4: Put the persimmon in a large basin, dry it for four to six days, after drying it for a few days, the previous persimmon has become a dried persimmon, and the original sugar of the persimmon will melt in the persimmon, and the persimmon at this time bites into the mouth, there is a natural persimmon sweetness.

After peeling, the persimmons will have a bitter taste, and we all know that those persimmons with green (green) in yellow have an astringent taste, which affects the taste very much. However, according to my experience, the peeled persimmons are directly exposed to the sun, and the dried persimmons will not have that astringent taste, only the sweetness and persimmon flavor remain, and the taste is very good.

Hello, dried persimmons are made as follows:

Ingredients: Crisp persimmons.

Method:1Wash the persimmons.

2.Peel and cut in half horizontally.

3.Put it in the oven and dry the persimmons at the lowest temperature of the oven. (Flip over a few times along the way.) (My oven has a minimum temperature of 170 degrees Fahrenheit, about 77 degrees Celsius.) ）

Preservation: Sealed and refrigerated, persimmons can be eaten in the season when there are no persimmons.

Tips:1Persimmons should be hard persimmons.

2.Don't cut it too thinly, and bake it thickly to make it smooth.

How to make dried persimmons? So it's that simple, friends, come and do it.

Ingredients: Appropriate amount of persimmons. Steps: 1. Pick a large pot of persimmons, peel off the skin and cut into pieces.

2. Peel the persimmon and cut it into pieces.

3. The user needs to cut the persimmon into small pieces, and then cut off the core in the middle.

4. Rinse it with water, put it on the curtain to dry, and it will dry in a few days in the sun.

5. You need to pay attention to the fact that after drying, you are worried about dust and scalded it with boiling water, and you can eat it after a little drying.

The above content refers to Encyclopedia - dried persimmons.

Preparation of dried persimmons:

Prepare the ingredients: persimmons, salt.

1. Put the fresh hard persimmons you bought home into a pot, add an appropriate amount of salt, add an appropriate amount of water, soak for 15 minutes, clean the persimmons, then drain the water, remove the stems of the persimmons first, and then remove the skin of the persimmons with a peeler.

2. Put the peeled persimmons into a pot, add a little salt, pour in an appropriate amount of boiling water, blanch the persimmons, add salt and scald the persimmons with boiling water, which can not only play a role in sterilization and disinfection, but also remove the astringency of the persimmon and increase the sweetness of the persimmon.

3. After soaking for 10 minutes, take out the persimmons, drain the water, then remove the persimmon pedicles, then put the persimmons on the board, cut them into small pieces with a knife, and then spread them on the hollow bamboo basket or shelf, and put the persimmons on the balcony or yard and other sunny places with good ventilation conditions at noon, and dry them naturally for 5-7 days.

4. In the process of drying, it is necessary to turn it down frequently, otherwise the persimmons are easy to mold, after 3-4 days, clean the hands, pinch the persimmons with your hands, and then continue to dry, so that the persimmons are not hard.

5. After the persimmons are dried, put them in a dish, add water to the pot and boil, put the dried persimmons in the cage drawer, cover the pot, steam over high heat for 10-15 minutes, and then dry the persimmons again, after drying, put them into glass jars or fresh-keeping bags, seal and preserve, and take them as you eat.

Ingredients: Fresh persimmons.

Homemade dried persimmons (grilled in the heat) method.

1. Clean up the persimmons.

2. Peel. <>

3. The peeled persimmon is hot water and holes, many people on the Internet are disinfected, and I think this step also has the effect of removing astringency.

4. The cut skin is also hot water and dried for later use.

5. Dry the persimmons in hot water for a while.

6. I just put a piece of paper on the heating and baked it.

7. After a day, the skin of the persimmon will dry out, which was originally intended to be used as a paving to make the persimmon dry out of frost and dry.

8. The persimmon after a day looks like this.

9. Contrast letter ratio chart.

10. This is the case on the fourth day.

11. What the inside looks like after cutting.

12. After a week, it will be fine, and the epidermis will leach out some sugar juice, which is sweet.