How to hang dried persimmons, how to make dried persimmons

The method of dried persimmons is to wash the persimmons, peel them, cut them in half horizontally, put them in the oven, and dry the persimmons at the lowest temperature of the oven at 170 degrees Fahrenheit and about 77 degrees Celsius.

Persimmon is a persimmon plant of the persimmon family, known as "woody grain" and "hardcore crop", persimmon is a deciduous tree, native to East Asia. In our country has more than 3,000 years of cultivation history, the cultivation area of 200,000 hm2, persimmon is not only nutritious, contains a large number of sugars and a variety of vitamins, but also has high medicinal value and economic value, so far, scientific researchers from all over the world have found a variety of active substances in persimmon, including carotenoids, flavonoids, fatty acids, phenols and a variety of amino acids, trace elements, can be widely used in medicine, health care and cosmetics and other fields.

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.

Ingredients: 8 persimmons.

Excipients: 8 figs.

Steps: 1. Wash the persimmons and figs, and use kitchen paper to absorb the water before use.

2. Peel the persimmon and cut off the bad parts.

3. Slice it again, pay attention to the dried persimmons that want to eat crispy texture, cut them a little thinly, like to eat a little chewy, and the persimmon slices are slightly thicker, such as mine.

4. This thickness is sufficient.

5. Spread it on the baking net and put it one by one.

6. The color of the persimmon is dark and <>

7. Persimmon that is a little soft to the touch.

8. If you want a better taste of figs, you can peel and slice, I personally like to dry with the skin, so wash and slice directly.

9. Figs should also be selected to be ripe and dried to make the finished product.

10. Put all the tiling, pay attention to the fact that you can press it tightly, but you can't stack it.

11. The moisture of the figs is a little more, so put down the layer, so that the excess juice will not drip on the persimmon during the drying process.

12. The drying temperature is 60 degrees and the time is eight hours.

13. The drying temperature remains the same, but the time should be adjusted according to the amount of fruit juice.

14. The persimmon drying time is 6 hours. It's almost dry.

15. There is a lot of juice for figs, and it takes about six hours.

16. In the end, it takes 8 hours for dried persimmons and 2 hours for figs.

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.