How to make your own persimmons, tips on how to make your own persimmons

How to make persimmons.

First, the choice of persimmons.

Varieties with large fruit shape, neat shape, slightly flat top, no scars, high sugar content, moderate moisture and few seeds should be selected. The fruit color is orange-red and the calyx is yellow, and the fruit is fully ripe, which can be used to make excellent persimmons. After harvesting, rotten and soft fruits are removed and graded by size.

How to peel persimmons.

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. In the early years, people were skinned manually. (Manual peeling can be done with a fruit knife to peel off the peel).

Second, how to dry persimmons.

1.Natural drying method.

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. In rural areas, it is generally placed in a dustpan, which is placed at a height such as the roof, in a well-ventilated place.

Generally speaking, persimmons need to be slowly dried in mild sunlight.

2.Artificial drying method.

The color of this product is yellow and bright, the taste is sweet and fragrant, the frost is good, and the quality is high.

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 facilitate 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.

Attention should be paid to the artificial drying method.

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 hygienic requirements are high, the total number of bacteria is 100 grams, and the coliform bacteria are 3 grams, so it is necessary to strengthen the hygiene management of the production process.

As follows:

You can first soak the persimmon in boiling water for about a minute, then dry it, and then dry it in a sunny place, so that the persimmon is ready.

Ingredients: 300 grams of persimmons.

Method: 1. Soak the persimmons for one minute.

Boil water in a pot first, then put the persimmon in it and soak it for about a minute, then take it out and let it dry in a ventilated place.

2. Put it on the balcony and expose it to the sun.

Then put the persimmons on the leaky baking net, put them on the balcony and expose them to the sun for three days, you can gently pinch the persimmons, and if they are popped, they can be eaten.

3. It can be eaten after drying.

You can continue to dry it for a few days, and after it is particularly dry, the persimmon will be very delicious, which is the method of homemade persimmons.

1.The first step is to choose persimmons.

Before making persimmon cakes, choosing fresh persimmons is an important process, we have to choose persimmons with no lacerations, decent fruits, high sugar content, and sufficient water content, we must choose persimmons with pits, and persimmons without cores can be eliminated directly, because we must need to have a core when making persimmon cakes. Also, when choosing persimmons, don't choose persimmons that are already very ripe, preferably semi-raw varieties.

2.Step 2: Peel the persimmons.

We put the selected persimmons, put them in a large basin and wash them once, and then peel them with a knife, if there is no machine at home, you can call them to join together for manual peeling, so that the peeling time will be much faster. Our hands must be clean when peeling. The peeled skin can be dried in the sun and can be used when the back is frosted.

3.The third step is to dry the persimmons.

When drying persimmons, you can use rough hemp rope, a small section of the persimmon left on the top of the fruit and knotted, note that it is not on the core, the bearing capacity of the core is not very large, the bearing capacity of the core tip should be larger, about a hemp rope can drop five or six persimmons, there must be a certain spacing. When everything is done, hang it on a rope in a sunny, ventilated, clean place. At night and on rainy days, cover it with something to prevent dew and moisture.

Turn it every two days, you can pinch the persimmon when you turn it, and dry it for about ten days, and when the dry plaque has appeared, you can put it away with a basin.

4.Step 4: Frost the persimmon cake (frost).

Combine the persimmon cake with every two cake tops, the pedicle is outward, put a layer of previously dried persimmon skin and another layer of persimmon in a clean container, keep repeating this way until it is finished, and then seal the container, put it in a cool place to cover the frost, and it is best to cover it with a layer of straw. Whether the frost is good or not depends mainly on the degree of temperature control, so you must control the temperature when frosting, the lower the temperature, the better.

5.If the outside temperature is relatively low, we can dry the persimmons manually!

The method of artificial drying of persimmons is mainly baking, which is more suitable for processing persimmon cakes and selling workshops, not suitable for home use, if you want to use it at home, it is also possible, but it is more troublesome. It is necessary to make a baking room, keep the temperature at about 40 degrees, and put it on the oven to dry. It needs to be ventilated every four hours, and it will be able to dry the persimmons into persimmon cakes in about a week.

The dried persimmon cake can then be collected in a container and softened and frosted. It should be noted that the temperature must not exceed 50 degrees when roasting persimmons, and an appropriate amount of ventilation must be carried out, otherwise it will grow moldy, and your previous work will be completely blind.

Step 1: Prepare the ingredients: persimmons, edible salt; Soak the persimmon in water, wash it again, soak it in water for half an hour, when the time comes, use a tool to peel off the skin of the persimmon, pay attention to the persimmon that feels harder, otherwise it is more troublesome to peel, if you do not use a professional peeling tool, you should pay attention to the strength when peeling with a kitchen knife, if the strength is too great, the stalk inside will be peeled, and the juice inside will flow out, this persimmon can be said to be wasted.

Step 2: Many people like to take off the hat on the persimmon, I personally feel that this hat can not be removed, otherwise the air enters the inside of the persimmon, and the persimmon made by oxidation is not delicious. Prepare a few clean ropes, string the peeled persimmons, pay attention to the distance between the two persimmons can not be too close, keep a little distance between the two persimmons, and leave enough space, so that the surface layer can contact the air with the maximum width.

Step 3: Hang the string of persimmons in a ventilated place, but also be able to bask in the sun, after the good is a matter of time, every two days to check the state of the persimmon, if you want to form faster, you can squeeze it with your hands every day, but its two times the force can not be too big, and then look forward to the sun every day, there is no rain and cloudy days and other force majeure situations, about a week you can eat delicious persimmons, if you want to eat persimmons with white coats, Leave the persimmons in a cool place for a few days to appear hoarfrost.

Precautions: First: to make persimmons, it is very important to make persimmons soft and hard, and you should choose very hard persimmons; Second: Don't be in a hurry to peel the persimmons, soak them in salted water first, the persimmons will not be astringent; Third: the dried persimmons should be hung in a good lighting position, and the ventilation conditions should be good.

Steps:1Wash the persimmons and drain the water.

2.Peel off the persimmon skin, then blanch in a pot of hot water.

3.The persimmons are stacked in the tools you want to use, and you take them out to dry.

4.After drying persimmons for a few days, I began to pinch persimmons for the first time, and the force should be a little lighter.

5.In a few days, I will start to pinch the persimmon for the second time, and the strength should be maintained well, and the skin should not be pinched.

6.After two or three days, I pinched the persimmon for the third time, and this time the force was greater.

7.It's good to be in the sun, and it's good to feel soft inside.

8.Take a large tool to fill the persimmon, layer the skin and layer the persimmon, and finally cover it with the persimmon crust.

9.After more than ten days, there will be white frost, which can be stored one by one in the carton.

How to make persimmons:

Prepare the ingredients: persimmons, salt.

Step 1: Soak the persimmons in water, wash them again, soak them in water for half an hour, when the time comes, use a tool to peel off the skin of the persimmons, pay attention to choose the persimmons that are harder to the touch, otherwise it will be more troublesome to peel.

If you don't use a professional peeling tool, you should pay attention to the strength when peeling with a kitchen knife, if the force is too strong, the stalk inside will be peeled, and all the juice inside will flow out, and this persimmon can be said to be wasted.

Step 2: Many people like to take off the hat on the persimmon, I personally think that this hat can not be removed, otherwise the air enters the persimmon, and the persimmon made by oxidation is not delicious.

Prepare a few clean ropes, string the peeled persimmons, pay attention to the distance between the two persimmons should not be too close, keep a little distance between the two persimmons, and leave enough space so that the surface can contact the air to the maximum extent.

Step 3: Hang the strings of persimmons in a ventilated place, but also be able to get the sun, after the good is a matter of time, every two days to check the state of the persimmon, if you want to form faster, you can squeeze it by hand every day, but its two times the force can not be too large.

Then every day looking forward to the sun is almost the same, there is no rain and cloudy days and other force majeure situations, about a week you can eat delicious persimmons, if you want to eat persimmons with white coats, put the persimmons in a cool place for a few days will appear hoarfrost.

Precautions: First: to make persimmons, it is very important to make persimmons soft and hard, and you should choose very hard persimmons;

Second: Don't be in a hurry to peel the persimmons, soak them in salted water first, the persimmons will not be astringent;

Third: the dried persimmons should be hung in a good lighting position, and the ventilation conditions should be good.