How to dry persimmons, how to make persimmons

How to make your own persimmons.

First, the production of persimmons:

Material selection: choose the fruit size and water content.

Moderate, pest-free, not soft persimmon. It is better to pick a non-nuclear or few-nuclear one.

varieties of persimmons. From the outside, the color is golden and slightly reddish, and the ripe fruit with thin yellow calyx tip is the best. Persimmons should be harvested at the right time.

Processing, such as harvesting too early, persimmons have more moisture and less sugar, and the quality of the processed persimmons is poor. If harvested too late, persimmons.

The seeds are soft and ripe, and they are not easy to process.

It is best to leave a small T-shaped handful on the persimmon so that it can be hung to dry.

2. Shaved skin: If there is no sun to dry, persimmons are prone to mold and rot, so choose a sunny day.

to make persimmons. Scrape off the skin of the persimmon and use an iron planer.

The surface of the selected fresh persimmons is shaved and the skin of the stalk is retained, which is close to the calyx and fruit stalk of the persimmon.

The peel of the scraped persimmon cannot be thrown away, but must be dried.

3. Drying: Hang the peeled persimmons on a rope (you can also spread them neatly on the drying mat) and turn them frequently. Remember to keep a certain gap to ensure that each persimmon has enough ventilation and sunlight.

3. Drying: Hang the peeled persimmons on a rope (you can also spread them neatly on the drying mat) and turn them frequently. Remember to keep a certain gap to ensure that each persimmon has enough ventilation and sunlight.

Dry the persimmons on a rack that has been set up. Shelves are placed in a sunny, ventilated area.

4. Pinched cakes: Generally, persimmons blow wind during the day and dew at night.

After 2 days, by the 3rd to 4th day, when the fruit is whitish, crusty, and the flesh is soft, you can start kneading the cake. The first is to remove the seeds, and the other is to feel the softness and hardness of the persimmon. It is advisable to choose a sunny day or windy morning to pinch the cake, because the moisture of the exposed pulp at night moves outward, and the moisture of the fruit surface is resilient and not easy to break.

When the persimmon is pinched, it turns from golden to brown - the persimmon has taken shape.

Depending on how well the persimmons are dried, judge whether they should continue to dry. Generally speaking, in the fine weather in autumn, the sun is dried for about ten days, and when the sun is semi-dry, the sun can be stopped. At this time, you can see that some persimmons have precipitated some sugar, and some have slowly frosted a little.

Finally, cover the last layer of persimmons with persimmon skins and then with plastic wrap.

Cover the container. Place the container in a cool place and not subject to heat.

Fifteen days later, let's take a look at the persimmons in the container. It's already full of hoarfrost, and it's done.

Detailed steps to make persimmons:

1. First pick out all the rotten, scarred, and insect-eyed persimmons, and you must pick out good persimmons in order to dry good quality persimmons.

2. Wash the persimmons, drain and set aside.

3. Peel the persimmons, except for the fruit pedicle, we need to peel all the persimmons clean. The fruit stalk is not peeled to avoid persimmons being easily rotten. Don't throw the peeled skin in the trash, it will be useful to keep it behind.

4. Put the peeled persimmons in the sun, and the bottom is best to be held with a ventilated tool, so that it will dry faster. If you don't want to be troublesome, you can also tie the persimmons one by one with a rope, and then string them into a string and then put them in the sun.

5. Lay the persimmon skin flat on a clean stone, because the persimmon skin is easy to dry. The sun-dried persimmon skin, which is stored with the persimmon cake at that time, can help the persimmon to produce hoarfrost. The persimmon skin can be dried after 1-2 days, and the dried persimmon skin should be taken back home first, and placed in a cool and dry place for later use.

6. The persimmon will gradually become soft after 1-2 days of drying, at this time we can gently pinch it with our hands, and the strength of the pinch must be light to avoid pinching the persimmon. Pinch it again for 1 day, and repeat this action many times until the persimmon is soft and a little dry and hard. The degree of sun-drying can be determined according to your preferred hardness.

7. Every day when the sun rises, you can put the persimmons under the sun to expose to the sun, wait until the sun goes down and then take back the persimmons, generally continuous drying for about a week, and the persimmons can basically be dried. Of course, it also depends on whether the sun shines violently, if the sun is big, you can bask for a few days, the sun is not big, then the sun needs to be longer.

8. Take back the sun-dried persimmons, take a clean **, spread a layer of dried persimmon skin on the bottom, then spread the persimmon flat, then spread a layer of dried persimmon skin, and then put in the persimmon, so that it is superimposed and stored. Finally, seal it well, generally store it for about 10-20 days, and the persimmon will naturally hang on the hoarfrost, and the longer the time it is covered, the longer the hoarfrost will be. And the more hoarfrost persimmons, the better they will naturally taste.

9. After the persimmon is hung with hoarfrost, the whole process of making persimmon is completed. If the weather is not particularly good, you can also use the oven to dry the persimmons, but I think the persimmons that are naturally dried in the sun are more flavorful, and I like the persimmons that are full of "sun flavor" after drying, and they are particularly sweet, soft and chewy, which is so unique.

Wash and peel the persimmons, put them in the sun for 3 days, pinch them softly after 3 days, and dry them for another 7 days, the specific methods are as follows:

The materials that need to be prepared in advance include: persimmon 2000g, a peeler.

1. The first step is to wash and wipe the prepared persimmons.

2. Scrape off the skin and put it in place.

3. Spread the peeled persimmon fruit neatly on the sunning mat and dry it in the sun.

The queen of heaven pinched the persimmon soft with her hands.

5. It can be retrieved and completed after another 7 days of drying.

Notes:Persimmon should choose one with large fruit, moderate water content, no pests and diseases, and no soft rotten.

Ingredients: persimmons, hot water.

Steps: 1. The persimmons picked back are not all usable, you have to be picky first, you must be symmetrical, ruddy in color, do not bring pests and diseases, and the fruit can not have any scars and wormholes.

2. Peel off the persimmon leaves, peel the skin, and keep the skin to dry to store the persimmon cake.

3. Boil the pot with hot water, blanch the persimmons, the purpose is to sterilize, you can also put a pinch of salt when washing, you can sterilize, the persimmons at this time are still hard, don't worry, they 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 make it easy to hang up, pay more attention to the weather forecast, bask in the sun, put it away and hang it on the balcony in a ventilated place if the weather is not good, and avoid rain.

6. The weather is relatively dry, and the epidermis is a little wrinkled after two days of drying, so you can pinch it, and you don't need to use too much force.

7. Pinch it up like the feeling of the persimmon you usually eat, and it tastes sweet and glutinous, so you can put it away and cover the hoarfrost, which is covered 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. A layer of persimmon skin + a layer of persimmon cake is superimposed and preserved, time will put on a beautiful hoarfrost for it, the longer the time to cover it, the more hoarfrost grows, and you need the assistance of persimmon skin, don't throw it away.

10. The persimmons that have been covered for about 10 days have grown hoarfrost, which is big, frosty, and sweet, and you can see the red and bright flesh when you bite into it, and this natural sweetness is not greasy to eat.

Ingredients: persimmon, white sesame seeds, cooking oil, flour.

The steps of how to make persimmons are as follows:

1. First of all, remove the stems and peels of one ripe persimmon, and mash the pulp into a puree.

2. Then sieve an appropriate amount of flour into the persimmon puree, stir evenly and knead it into a non-sticky dough, cover it with plastic wrap and let it stand for 15 minutes (the dough can be softer and the taste will be better).

3. Then take out the dough and roll it into long strips, and then cut it into equal pieces.

4. Then roll the small agent round, flatten it into a cake shape, and sprinkle white sesame seeds on the surface.

5. Heat oil in a frying pan, add persimmon cakes, and fry over low heat until golden brown on both sides.

6. Finally, take out the oil control and enjoy.

Ingredient list: 2500 grams of persimmons, appropriate amount of salt, cooking steps:

1. Prepare the ingredients: Choose hard and crisp persimmons to make them easy to peel.

2. Soak the persimmons in salted water for a while. Cut off the leaves and longer stalks.

3. Then peel off the skin of the persimmon.

4. Place the peeled persimmons on a breathable mat and expose them to the sun. (It can also be hung with a rope and exposed to the sun to dry).

5. This is what it looks like for 7 days.

6. Gently flatten it with your hands and continue to dry.

7. Dry for about half a month, until the surface of the persimmon has been slightly white, and then it can be stored. ‍

Wash and peel the persimmons, and dry them for 8-10 days

1. Prepare a container and clean the persimmons.

2. Peel off the washed persimmons and wash them again.

3. Put the persimmons in the sun to dry.

4. After drying for three days, pinch the hard persimmons softly.

5. After the eighth day, the persimmon is finished.

There are two methods of persimmon processing, namely natural drying method and artificial drying method. Let's take a look at each of them

1. Natural drying method.

Key points:1Fruit 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.Peeling: 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.

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

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 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.

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.

Most of the persimmons are naturally dried, and the production methods are not complete in various places.

It's all the same, but it's pretty much the same.

It is divided into 1. Raw material harvesting and processing; 2. Drying and kneading cakes; 3. Frosting; 4. Graded packaging; 5. The quality of storage and edible products requires large fat cakes.

Thick, the flesh is soft and transparent, covered with white persimmon cream, the taste is cool, dense and slag. 1. The following is an introduction to the process of making persimmons.

1. Raw material harvesting and processing.

When the fruit turns from yellow to red, it is still hard and not soft, and it is necessary to harvest it.

Pay attention to retention"t', the fruit stalk, in order to facilitate hanging and drying, try to avoid mechanical damage. After harvesting, remove pests and diseases and hurt fruits, and rotate the skin, which is required to be screwed thin and evenly, without leakage and respin, and the width of the skin around the fruit stalk shall not exceed 1 cm.

2. Drying and kneading cakes;

Immediately after spinning the skin, it is put on the shelf to dry, and it is best to harvest, spin the skin, put it on the rack and operate continuously. That is, choose a ventilated, dry and sunny place, build a frame with a wooden stick, and tie two strands of hemp with a diameter of centimeters thick on the shelf.

rope that will be twisted through the skin of the persimmon"t'In the middle of the two strands of rope inserted into the fruit handle, from top to bottom, until close to the horizontal rafters, hang a string and then start to hang the second string, in case of rain in the drying process, cover with a mat or plastic film, uncover after the rain and then dry, wait for the persimmon surface to form a layer of dry skin, that is, the first pinching cake, with the pinching and turning, vertical and horizontal are pinched until the inside becomes soft. After pinching, dry for another 5-6 days, remove the whole string of persimmons and pile them, cover them with a sack for two days, and then knead the cake for the second time, this time from the middle to the outside, and knead it into a saucer shape with a thin middle and a bulge around it. After that, it will be dried for another 3-4 days to accumulate and soften.

After softening, it can be sunburned for another 3-4 days, and then the cream can be applied.

3. Frosting; Persimmon cream is the crystallization of soluble solids exuded from the pulp, the main ingredients are glucose and mannitol, its taste is cool and sweet, has the effect of moistening the lungs, dissolving phlegm, and relieving cough. Persimmon frost is applied to the surface of the persimmon, which is not only beautiful, but also prevents mold infection and reduces water evaporation, keeping the persimmon soft and delicious.

When frosting, wash the cylinder first, then spread a layer of 10 cm thick dry persimmon skin to the bottom of the cylinder, put a layer of persimmon on the persimmon skin, put another layer of persimmon skin on the persimmon, and then put a layer of persimmon until it is full, cover the persimmon skin, cover, seal the cylinder with mud, and put it in a cool place for about 1 month to be frosted.

Whether the persimmon can be frosted or not depends mainly on the moisture content of the persimmon itself.

The amount is too dry or too wet, and it is not easy to frost. Therefore, the degree of exposure should be checked when it is in the human tank. If there is a hard feeling when pressed by hand, indicating that the sun is too dry, a small amount of water should be sprayed on the persimmon peel and covered with plastic film for 1-2 hours, so that the persimmon peel will absorb the water before the tank.

If it is inelastic and feels too soft by hand, it indicates that the sun is not dry enough, and you should choose a dry and ventilated place to dry for another 1-2 days, otherwise it will cause water on the surface of the persimmon cake, sticky, less frost, or no frost at all. In addition, frosting is also related to the ambient temperature, the lower the temperature, the better the frosting, because the low temperature reduces the solubility of soluble solids and is easy to crystallize and precipitate.