(1) Process selection of raw materials → peeling → dry → frost → packaging.
(2) Operation points Raw material harvesting and processing The timing of fresh persimmon harvesting is directly related to the quality of dried persimmons. Picking is too early and maturity is not enough. The dried persimmons are hard. Flavour, dark color, less frost, poor quality. Picking is too late, the fruit is too ripe, the flesh is soft, peeling is difficult, and it is easily damaged. Generally, it is appropriate to harvest the persimmon fruit from yellow-orange to red. When picking, it is necessary to leave a "T"-shaped fruit handle, to prevent the fruit from being injured, so as not to oxidize the tannins and make the flesh appear brownish black, which will affect the quality of the persimmon.
Peeling is currently more manual or rotary peeling. The rotation of the spinner is required to be thin and not to spin, and the width of the skin around the base must not exceed 1 cm.
Naturally dry wooden racks, racks with ropes of about 8mm in diameter and two in one. When hanging persimmons, insert the "T"-shaped stalks between the two ropes and hang them from below. Until close to the day. Hang a string and start hanging the second string. In the event of rain, cover it with a mat or plastic film and remove it after the rain. After a few days of drying, when the surface of the persimmon forms a layer of dry skin, the first time the cake is squeezed. The method is to hold the persimmon in both hands and pinch and turn with the pinch until the inside becomes soft and the persimmon nucleus is skewed. Re-sun 5 ~ 6d, remove the whole string of persimmons, heap up, covered with soft sacks back 2d, and then the second pinch cake. Method is to use the middle finger to withstand the persimmon, two thumbs pinch out from the outside, while pinching side turn, pinching into the middle thin around the butterfly. Then dry for 3 ~ 4 days, and then heap 1d, and then plastic 1 times, drying 3 ~ 4d, you can frost.
Artificial dry load 5 ~ 6kg/m~2; initial temperature 40 °C, final temperature 60 ~ 65 °C; drying time 30 ~ 35h.
Top Cream Persimmon is a white crystal that is made up of soluble substances in the flesh. The main components are mannitol and glucose, which has a lung-reducing effect. There are different ways to apply the cream in different places. The practice in Fuping County, Shaanxi Province is to put the persimmons together, and the two cakes meet at the top, and the pedicles are outward. Put a layer of dried persimmon on the first layer of the tank, add a layer of dried persimmons, put a layer of persimmon and a layer of dried persimmons until it is full, seal the cylinder, place the frost in the cool place, and the relationship between the quality of the persimmon and the moisture content Large, such as bad weather, drying time is not enough, persimmon moisture content is too high, the water into the cylinder after the extravasation, the surface is sticky, the masses called "wetting bed", can not bloom; if the persimmon moisture contains too little, it is not easy to frost . According to the masses' experience, when the last plastic surgery, the persimmon is hard and soft inside, and there is no "sweating" and softness after softening. Generally, it can produce frost. Frosting is also related to the temperature of the frost environment. The lower the temperature, the better the frost, and the lower the temperature, the lower the solubility of the soluble solids, and easier to crystallize. The moisture content of the persimmon skin can be used to adjust the humidity of the upper frost environment. For example, if the persimmon is overly moist, dry the persimmon skin. If the dried persimmon is relatively dry, spray the persimmon skin with water to cover the rejuvenation and then mix it with the persimmon. Into the tank frost.
(2) Operation points Raw material harvesting and processing The timing of fresh persimmon harvesting is directly related to the quality of dried persimmons. Picking is too early and maturity is not enough. The dried persimmons are hard. Flavour, dark color, less frost, poor quality. Picking is too late, the fruit is too ripe, the flesh is soft, peeling is difficult, and it is easily damaged. Generally, it is appropriate to harvest the persimmon fruit from yellow-orange to red. When picking, it is necessary to leave a "T"-shaped fruit handle, to prevent the fruit from being injured, so as not to oxidize the tannins and make the flesh appear brownish black, which will affect the quality of the persimmon.
Peeling is currently more manual or rotary peeling. The rotation of the spinner is required to be thin and not to spin, and the width of the skin around the base must not exceed 1 cm.
Naturally dry wooden racks, racks with ropes of about 8mm in diameter and two in one. When hanging persimmons, insert the "T"-shaped stalks between the two ropes and hang them from below. Until close to the day. Hang a string and start hanging the second string. In the event of rain, cover it with a mat or plastic film and remove it after the rain. After a few days of drying, when the surface of the persimmon forms a layer of dry skin, the first time the cake is squeezed. The method is to hold the persimmon in both hands and pinch and turn with the pinch until the inside becomes soft and the persimmon nucleus is skewed. Re-sun 5 ~ 6d, remove the whole string of persimmons, heap up, covered with soft sacks back 2d, and then the second pinch cake. Method is to use the middle finger to withstand the persimmon, two thumbs pinch out from the outside, while pinching side turn, pinching into the middle thin around the butterfly. Then dry for 3 ~ 4 days, and then heap 1d, and then plastic 1 times, drying 3 ~ 4d, you can frost.
Artificial dry load 5 ~ 6kg/m~2; initial temperature 40 °C, final temperature 60 ~ 65 °C; drying time 30 ~ 35h.
Top Cream Persimmon is a white crystal that is made up of soluble substances in the flesh. The main components are mannitol and glucose, which has a lung-reducing effect. There are different ways to apply the cream in different places. The practice in Fuping County, Shaanxi Province is to put the persimmons together, and the two cakes meet at the top, and the pedicles are outward. Put a layer of dried persimmon on the first layer of the tank, add a layer of dried persimmons, put a layer of persimmon and a layer of dried persimmons until it is full, seal the cylinder, place the frost in the cool place, and the relationship between the quality of the persimmon and the moisture content Large, such as bad weather, drying time is not enough, persimmon moisture content is too high, the water into the cylinder after the extravasation, the surface is sticky, the masses called "wetting bed", can not bloom; if the persimmon moisture contains too little, it is not easy to frost . According to the masses' experience, when the last plastic surgery, the persimmon is hard and soft inside, and there is no "sweating" and softness after softening. Generally, it can produce frost. Frosting is also related to the temperature of the frost environment. The lower the temperature, the better the frost, and the lower the temperature, the lower the solubility of the soluble solids, and easier to crystallize. The moisture content of the persimmon skin can be used to adjust the humidity of the upper frost environment. For example, if the persimmon is overly moist, dry the persimmon skin. If the dried persimmon is relatively dry, spray the persimmon skin with water to cover the rejuvenation and then mix it with the persimmon. Into the tank frost.
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