What kind of people are persimmons suitable for?

Persimmon Nutrition Explanation:

1.Persimmon can effectively replenish human nutrients and intracellular fluid, and play a role in moistening the lungs;

2.Persimmon contains a large amount of vitamins and iodine, which can treat endemic goiter caused by iodine deficiency;

3.The organic acids in persimmons help gastrointestinal digestion, increase appetite, and have the effect of astringency and hemostasis;

4.Persimmon can promote the oxidation of ethanol in the blood, assist the body to excrete alcohol, and reduce the damage of alcohol to the body;

5.Persimmon helps to lower blood pressure, soften blood vessels, increase coronary artery flow, and can invigorate blood and reduce inflammation, and improve cardiovascular function. Persimmon is suitable for: The general population can eat.

1.Those who have dry stools, patients with high blood pressure, patients with thyroid disease, and long-term alcohol drinkers;

2.Diabetics, spleen deficiency and diarrhea, loose stools, frail and sick, postpartum, and those with external wind and cold should avoid eating; Those with chronic gastritis, slow emptying, dyspepsia and other gastric motility dysfunction, and persimmons should not be eaten after gastrectomy. Persimmon food therapeutic effect:

Persimmon fruit is sweet and astringent, flat in nature, and non-toxic; The persimmon pedicle is astringent and flat, and enters the lungs, spleen, stomach, and large intestine meridians;

You have studied this very much, it is said that the persimmons in Fuping, Shaanxi Province, are handmade by pure farmers, soft and sweet. Recommend one, **id a cup of tea for life. Let's go to his house and have a look.

—Hangzhou Times Guanghua.

It can be consumed by the general population.

1.Suitable for people with dry stools, patients with high blood pressure, patients with thyroid diseases, and long-term drinkers;

2.Diabetics, spleen deficiency and diarrhea, loose stools, frail and sick, postpartum, and those with external wind and cold should avoid eating; Those with chronic gastritis, delayed emptying, indigestion and other gastric motility dysfunction, and after gastrectomy should not eat persimmons.

1. Diabetic patients.

Because persimmons contain high levels of sugar, such as sugar and glucose, then if you have diabetes, you are not suitable to eat foods with high sugar content, so you should not eat persimmons.

2. People with anemia.

Iron is an essential element for the human body, and if the body lacks iron, it will lead to iron deficiency anemia. The tannic acid in persimmons can be combined with iron in food, which hinders the body's absorption of iron in food, so it is necessary to eat less persimmons with anemia.

Everyone loves to eat persimmons, and they also like to eat persimmons, which have a good taste and are easier to preserve than persimmons, and are a kind of food after persimmons have been processed. It tastes good, and there are more nutrients, do you know the therapeutic effect of persimmons and the appropriate people, the following is to introduce some introductions to the therapeutic effects of persimmons, what are the benefits of eating often, you can get the answer from it.

Persimmon Therapeutic Efficacy:

There are many ways to eat persimmons in life, they can be eaten raw, juiced, and used as a filling for slim cakes, and medicine is also a way to eat. Eating persimmons can clear heat and quench thirst, dissolve phlegm and relieve cough, and we should pay attention to it. Persimmon cake has the effect of dietary therapy, and the tremor can also have the effect of cough and phlegm, which is good for improving physical fitness, and can also clear heat and detoxify, which is a good snack food.

Those who should have dry stools, patients with high blood pressure, patients with thyroid disease, and long-term alcohol drinkers. Persimmon can effectively replenish human nutrients and intracellular fluid, and play a role in moistening the lungs;

Persimmon contains a lot of vitamins and iodine, which can ** endemic goiter caused by iodine deficiency; The organic acids in persimmons help gastrointestinal digestion, increase appetite, and have the effect of astringency and antidiarrheal; Persimmon helps to lower blood pressure, soften blood vessels, increase coronary artery flow, and can invigorate blood and reduce inflammation, and improve cardiovascular function. Persimmon can supplement vitamins and iodine, which is good for preventing thyroid disease, and can also lower blood pressure and soften blood vessels, which is helpful for improving immunity.

Persimmon cake, there is white powdered persimmon cream on it, the section is golden translucent gelatinous, soft, sweet, and resistant to storage, does not deteriorate for a long time, has the function of clearing heat and quenching thirst, dissolving phlegm and relieving cough, strengthening the spleen and diuretic, moistening the heart and lungs, lowering blood pressure, it is quite popular in the Hong Kong and Macao markets, and there are a large number of exports every year.

You know the benefits of persimmons, it is suitable for people who often have constipation and people with high blood pressure and thyroid, which can prevent diseases and improve metabolism. A layer of hoarfrost in persimmons can have the effect of suppressing cough and reducing phlegm, and can also have the effect of moistening the heart and lungs.

1. People who are not suitable for persimmon eating: diabetics, spleen deficiency and diarrhea, loose stools, frail and sick, postpartum, and external cold. Those who suffer from chronic gastritis, delayed emptying, dyspepsia and other gastric motility, and those who have had a large part of the stomach removed.

2. Persimmons should not be eaten as breakfast, because persimmons cannot be eaten on an empty stomach. Do not eat with crabs. The concentration of gastric acid is high on an empty stomach, and eating persimmons at this time is easy to suffer from gastric persimmon stones.

There are two methods of persimmon processing, namely natural drying method and artificial drying method. Let's introduce them separately: 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, cleanliness and hygiene, build a frame with wooden sticks or bricks, raise the rice, spread a thousand foils on it, and top the peeled persimmon fruit upwards, single.

The layers are exposed to the sun on the foil, covered with a mat at night, to prevent dew, to prevent rain in rainy days, about 10 days or so the flesh shrinks, the top of the fruit sinks, the first turn, and then every 3 or 4 days to turn 1 time.

Knead the cake at the same time every time you turn it, and the persimmon is the outside and soft on the inside when you knead the cake for the second time, and there is no sweating phenomenon after it is soft, you can apply the frost, and the frost is good. 4.Creaming:

Put the top of the two cakes together, the calyx part outward, put a layer of dried persimmon skin and a layer of persimmon in the jar, repeatedly stack until the jar will be full, then seal the jar, and put it in a cool place to frost. Persimmons.

Frosting is related to the ambient temperature, the lower the temperature, the better the frosting, so keep the cylinder in a cool place. 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). About 2 days later.

The fruit surface is slightly white for the first time, and the pinching 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. This.

The temperature of the section should not exceed 50 to facilitate astringency. When the fruit surface is wrinkled, the second pinching is carried out, at this time the persimmon fruit has been basically astringent, and the temperature of the baking room can be increased to 50 55 and maintained for 20 hours.

, pay attention to ventilation and moisture discharge, and at the same time invert the plate and turn the fruit to make the heating even. When the persimmon fruit is basically dry and a little shrunken, the third pinching cake is shaping. Use both thumbs and forefingers from.

The center of the fruit is pinched outward into a saucer-shaped shape with a thin middle and thick edges, and the center of the fruit near the stem should be pinched off 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 soft and hard are 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.

Fuping persimmons are delicious:

Because the fame of Fuping persimmons is too great, in recent years, the country is full of a lot of counterfeit persimmon products, with the fame of Fuping persimmons flying all over the sky, and the real Fuping persimmons backlog no one buys, and even Xi'an, the closest main sales place to Fuping, there are many people eating fake Fuping's persimmons, really want to cry without tears.

Fuping persimmon cake has high sugar content, soft meat, rich nutrition, less fiber and short, thick persimmon cream, extremely sweet taste, good taste, large calories of food, strong muscles and bones, and has cough, phlegm, aphthous sores and other curative effects, is a seasonal food in winter and spring, but also a good gift for relatives and friends.

Fuping persimmon cake is made of the traditional and famous persimmon variety "Fuping Jian Persimmon" produced locally, and is finely made through multiple processes such as cleaning and peeling, sun pressing, pinching and shaping, and shaping and frosting. "Hanging persimmon" is a tradition in Fuping County, Shaanxi. The ripe persimmons are dried and neatly hung from the shelves in rows, like a curtain of orange beads, filled with a faint fruity aroma.

Fuping persimmon has four characteristics, namely sweet, soft, glutinous, and seedless. The persimmon meat is frosty and thick, melts in the mouth, and is sweet to the heart.

The brands of Shaanxi Fuping persimmons are delicious

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Teach you how to choose delicious persimmons.

If you want to buy persimmons made with 'pepper persimmons', they are persimmons that look like vegetable peppers, and they are small in size but have a very sweet taste. When buying, you should buy more and thicker 'hoarfrost'.