1. Fruit selection: "Frost-rich persimmons are cooked", that is, before and after the frost falls, the persimmon ripens to take a suitable period, and picking too early or late is not conducive to processing. The fruit should be selected under the fruit shape, uniform head, no pests, no scars, fully mature, golden colored fruit is better.
2, processing, rotating skin: Spinning tools have rotary knives and rotary car, requiring the rotation of the thin skin, do not miss the spin, do not re-rotate, to leave the persimmon with a chassis about 1 cm wide.
3, drying fruit: drying is an important part of persimmon processing, directly related to the quality of the finished product. Before setting up the wooden frame, it is best to start from the north and south, framed in a ventilated, dry sunny place, in order to fully accept the light. Drying 7-8 days flesh shrink, the color can be brown.
4, soft hair and pinch cakes: soft, that is soft to the sun dried good stack of 3 to 4 layers, covered with sacks 2 to 3 days flip 1 time, about 7 days. The flesh can be softened. The pinch cake is divided into 3 times. The last time it is combined with plastic surgery, that is, both hands pinch out from the center of the cake with the thumb and forefinger and pinch into a medium thin, thick-edged dish shape to achieve a standard cake shape.
5, on the frost: the thickness and uniformity of the persimmon cream is one of the main signs to determine the quality grade of the dried persimmon. The key to affect the frost on the dried persimmon is the moisture content of the persimmon. If the water content is too low, the frost will be affected. Therefore, when entering the tank, the degree of drying of the dried persimmons should be checked. If there is a hard feeling in the hand, it indicates that it is too dry and some water should be sprayed. If the hand is inelastic and too soft, it means that the drying time is not enough. It should be aired for a few more days. Usually, the dried persimmons can bloom in the tank for about one month. The main ingredient of its white icing is mannitol sugar, which is sweet, so don't waste it.
Persimmons can be packaged for sale after they have been frosted, and those that are not for sale can be stored in tile jars for continued storage.
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