Dried persimmon is made from unpolluted persimmon fruit. Its sugar content (mannitol sugar, glucose, fructose) is as high as 65%, protein is 1.5% and fat is 0.1%. It contains many vitamins, including vitamin C. The sugar content is higher than that of ordinary fruits and is rich in nutrients. It has nourishing and body-building effects. Its sweet taste, fruit shape is neat, cake flat and beautiful, deeply loved by consumers.
Selection of dry raw materials should be selected for high dry matter content, good color, browning is not serious, maturity is appropriate. In addition, such as the thickness of the skin, the size of the heart, the size and number of seed nuclei, the number of crude fibers, etc., are related to the quality and yield of dry products, so we must choose carefully.
Processing fruit of persimmon generally choose fruit large, round, no groove pattern, close meat, high sugar content, small seeds or non-nucleated varieties, fruit full maturity, color red but firm but not soft soft varieties. Dry products that meet these conditions are: waterlogging persimmon in Henan Liyang, mirrored persimmon in Shandong Heze, persimmon persimmon in Shaanxi, and persimmon persimmon.
The persimmon fruit harvested for processing should be fully matured, and the sepals should turn yellow and the fruit color should turn yellow or reddish. When the pulp is still hard, the harvest should be appropriate. The timely harvested fresh persimmons have a high rate of dried persimmons, are easily peeled and astringent softened, are water-dispersed, and are sweet, creamy, bright red, and of good quality.
Persimmon fruit grading for easy processing, the persimmon fruit harvested, first remove rotten fruit, soft fruit, disease and fruit, and then grading by size, generally divided into 125 grams or more, 100-200 grams, 80-95 Grams and other three levels.
Peeling For persimmon fruits with a rough outer skin, peeling must be carried out to remove the useless part and improve the quality of the product. At the same time, the water is easy to evaporate and promote drying. Peeling can be done manually, mechanically or chemically.
Manual peeling: Before peeling, Qi Guoti cuts the handle, removes the bracts, retains the disc and the stem, and then removes the skin. The skin is peeled off with a thin iron scraper to the net. This will not hurt the fruit, but it will not be easy to sun, and it will also prevent the persimmon from producing sugar and mold.
Chemical peeling: The fruit is first soaked in a mixture of 60% ethanol and 30% sodium hydroxide at 71.1°C for 20-30 seconds, and then immersed for 2 minutes at the same temperature with 15% sodium hydroxide solution. , can get a good peeling effect, and the yield is above 90%.
Place or lift the persimmon fruit discs that will be peeled and put them down on the persimmon sieve. When placing them, place a concentric arrangement or a string of persimmon fruit that will be peeled off. Up, 20-30 are a string.
Dried persimmon biscuits are divided into natural dried and artificial dried. More traditional and common is natural drying.
Choose an empty, sunny drying area or open space. Place the bamboo sieve with the persimmons directly on the mounted persimmon rack and spread it in the sun. Use a string of rope to hang directly on the flattened wire. In a sunny sunny day, it usually takes about 8-10 days to get a big fruit for about 20 days. Open at night, pay attention to weather changes, and recover timely when it rains.
When the sun reaches 20 days or so, when the outer layer of flesh is slightly soft and forms a “thin skinâ€, the first plastic kneading is performed and kneading is performed softly, and after drying for 3-4 days, a second kneading process is performed and then drying. For 3 days, remove the persimmon fruit from the rope, press it into a flat shape, arrange it in a foil mat or a drying tray, and then let it dry for 10-15 days. Turning 1-2 times a day in the sun, moved to the room at night, covered with straw mats, the next morning to remove mats, and then drying, so that according to the law two or three times, you can frost.
The method of pinching fruit: To make it evenly, there should be no lump. When pinching, use the index finger and the middle finger to press the top of the fruit, and the thumb presses the fruit pedicle. Rotate the fruit a little pressure and the fruit shape will gradually pinch into a flat circle. The best time for each pinching is on sunny days and breezy mornings. It is not appropriate to pinch fruit in the afternoon and at night. Because the dry skin during the daytime drying, pinching the easy to break, after the night dew moisture and fruit moisture escape, the fruit surface dampness has toughness, so the morning fruit is not easy to break. Every time after fruit-bearing, the fruit should be rotated underneath, so that the fruit is evenly lighted, consistent with wet and dry. General fruit shaping 4-6 times Serve.
In addition, prior to exposure, persimmon fruit cake can be smoked when it is loosened to improve the quality. The dried persimmons processed in this way are transparent, bright, yellow, sweet, and not too greasy. The first-class product rate can reach more than 90%.
Artificial drying: First, the persimmon fruit is peeled and smashed. It is best to cut it in half and then put it in a drying machine for drying. However, special attention must be paid to the use of persimmon fruit that has already been peeled off. Otherwise, it must first be peeled off and then dried.
Stack the dried persimmons into the cage or bamboo basket and roll them once every 1-2 days to prevent the persimmon from sticking. When turning, check whether dried persimmons are dry and well-shaped. If you do not dry enough, make sure to rehydrate.
Method: The persimmon is placed on a wooden board with a length of about 30 cm and a width of about 10 cm. The board is rotated and pressed flat on the top of the shikiki. The kiwi is to be rectified, and then the persimmon is turned flat and flat to make it look good. Pie. These shaped dried persimmons were put on bamboo sieves for a day of drying, and then all the dried persimmons were placed in bamboo rafts to bloom.
The amount of blooming of dried persimmons is related to the dry humidity during stacking. Dried persimmons are not easy to soften, and are less creamy and less; dried persimmons are less prone to bloom, and even blooms are susceptible to infection. The dry and moderate humidity of dried persimmons is faster and more blooming.
The white crystals precipitated on the top of the cream are mainly mannitol and glucose, which can moisten the lungs.
There are different ways to apply the cream in different places. The general method is to use a ceramic jar. Place the jar in a cool place. The two cakes meet. One layer of persimmon and one layer of persimmon are placed in the cylinder. After filling, one layer of persimmon is covered and then sealed. Cylinder, about 30 days to bloom. Or put the persimmon in a special bamboo cage to shake it up and down so that the persimmon powder falls off. Every 50 kilograms of dried persimmons can take 0.5-1 kilograms of cream. Generally, it can take three times. After defrosting, dried persimmons and several times of powdered cream are sun-dried for 1-2 hours and then put together for sale.
The stored dried persimmons are best stored in ceramic containers that are easy to seal, pestproof, rodentproof, and dampproof, and stored in a cool, dry, well-ventilated place.
When persimmons are stored on the altar, in order to prevent the persimmon from dripping into water, they will contact each other to dissolve the persimmon and affect the appearance. Some dried persimmons can be mixed with dried persimmons.
Collecting persimmon cream, making persimmon cake The persimmon cake that was peeled off when turning over the dried persimmon was collected and sieved to remove debris. Add 500g of water per 500g of persimmon cream, heat and melt, after cooling slightly, cut into 3cm diameter strips on the case, cut into 3cm long pieces, squeeze into the thin, medium thick oblate Shape, that is, persimmon cake.
(Editor: Huang Yuanfeng) Source: Bo agricultural information network Author: network Nongbo
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