I. Persimmon

1. Fruit picking: The harvest period is best when the persimmon fruit is fully yellowed, the peel yellow is slightly reddish, and the flesh is firm.

2. Spinning: The persimmon fruit harvested must be cut with scissors to the Shidi wing and peeled. The peeling is to spin the epidermis with a rotary knife. The peeled skin is thin and uniform. There should be as little skin as possible around the base of the Gotti, and usually no more than 1 cm wide.

3, slice: The persimmon fruit of the spinach is cut into 0.4-0.5 cm thick slices.

4. Drying: Put the persimmon slices on the screen or bamboo woven drying fins. Place them in a single place. Place them on a monotonous and ventilated place. Keep the light above and keep them breathable. If it is necessary to cover plastic film in the rainy weather, it must be ventilated and breathable so that it is naturally monotonous.

5, on the frost: first in the tank (or other containers) at the bottom of a layer of persimmon skin, after which according to persimmon dry two or two relative methods to put a layer of dried persimmon, then put a layer of persimmon, and put a The layer of persimmon is dried till the cylinder is full, and finally a layer of persimmon is put on. After that, seal the cylinder mouth and place it in the shade to naturally apply the cream. Pay attention not to let the persimmon dry, so as not to affect the frost. The dried persimmon on the cream is sweet and crispy, resistant to transport and storage.

Second, dried persimmons

1. Fruit picking: When the persimmon fruit is fully yellowed and the yellow peel is slightly red, select the persimmon fruit with good shape, uniform size, no pests, and no groove marks.

2, spinner: method ibid.

3, drying fruit, fruit: drying fruit, fruit processing is a very important part of persimmon processing, a direct impact on the quality of the finished product is good or bad. When baking, the first temperature control 35 °C -40 °C until the persimmon fruit astringent and then heated to 50 °C -55 °C. The beginning of heating can not be excessive, slowly warming, so as not to affect the off astringent. At the same time, during the baking process, the fruit must be solved 3 times and the fruit be dried while baking. For the first time, when the skin forms a soft skin, it is connected and turned in a pile. From the fruit shoulder to the top of the fruit, the pulp and fibers are disorderly and the fruit top is no longer shrinking. The second time, when the persimmon fruit is out of form, skin wrinkles, When the meat is reddish-brown, it must be kneaded in a timely manner, and it must be re-kneaded to disperse the hard pieces of internal flesh; the third time, when the outer surface of the persimmon fruit forms a large wrinkle, it is connected with a plastic pinch, that is, from the center of the fruit with both hands' thumb and forefinger. To squeeze into the middle thin, thick edge of the dish shape, to pinch off the fruit heart close to the fruit pedicle, to prevent fruit top indentation, Serve dried persimmons. All baking, fruit processing process takes 4-5 days, persimmon monotonous to water content: about 30% is appropriate.

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