First, sweet persimmon
Sweet persimmon, also known as soaked persimmon and crisp persimmon, is made by soaking green persimmon which is not yet ripe, with a fresh taste and sweet and crisp characteristics.
The method of soaking is as follows:
1. Picking fruit. When the persimmon fruit is not ripe, and the whole fruit is completely cyan, it is the best harvesting period. It is not good to pick it too early or too late. It is very important to master the fruit picking period. When picking the fruit, the persimmon should be taken together, and at the same time, it should be taken lightly to prevent the persimmon fruit from affecting the soaking. The persimmon fruit picked should be soaked in time to avoid the long time, the flesh naturally softens, the soaking will lose the characteristics of brittleness, and even cause decay.
2. Soak. Use a tank that can hold water, such as altars and barrels, and take fresh corn leaves (sorghum leaves) or sautéed leaves. Lay a layer on the bottom of the container and then put a layer of persimmon fruit on it. In this way, a layer of fresh corn leaves a layer of persimmon until the mouth of the container is filled, and the top layer is then placed with corn leaves. After putting it in, pour it into water to soak it, completely submerged, and then seal it. Generally soaked for about 10 days, there is a sweet, crisp feeling when eating, indicating that it has been soaked, if there is astringency after eating, you need to continue to soak until you have no astringency to eat.
Second, dried persimmon
1. Picking fruit. It is the best harvesting time when the persimmon fruit is fully yellow, the yellow peel is slightly red, and the flesh is hard.
2. Spinning skin. The harvested persimmon fruit should be cut with scissors to remove the persimmon wings, and peeled. The peeling is to use a rotary knife to spin the epidermis, and the peeling is required to be thin, not to spin or to rewind. Keep the skin around the base fruit pedicle as little as possible, generally no more than 1 cm wide.
3. Slice. The pericarp fruit of the spinner is cut into a sheet having a thickness of 0.4 to 0.5 cm.
4. Drying. Place the persimmon slices on the sifting or bamboo-made drying utensils, and place them in a single place. Place them in a ventilated and dry place, keep the light on the top, and ventilate underneath. If you want to cover the plastic film in the rain, you must also ensure that it is naturally dry and ventilated.
5. On the frost. First put a layer of persimmon skin on the bottom of the tank (or other container), then place a layer of dried persimmon on the opposite side of the persimmon, then put a layer of persimmon, and put a layer of dried persimmon until Before the cylinder is full, put a layer of persimmon skin at the end, then seal the cylinder mouth and put it in the shade to naturally bloom. Be careful not to let the persimmons see the light, so as not to affect the frost. Dried persimmon on the frost, sweet and crisp, durable and durable.
Third, dried persimmon
1. Picking fruit. When the persimmon fruit is fully yellow and the yellow peel is slightly red, the persimmon fruit with the correct shape, uniform size, no pests and no groove marks is selected.
2. Spinning skin. The method is the same as above.
3. Bake fruit and pinch the fruit. Baked fruit and pinched fruit are an important part of the processing of dried persimmons, which directly affects the quality of the finished product. When baking, first control the temperature of 35 ~ 40 ° C, after the persimmon fruit is removed, and then warmed to 50 ~ 55 ° C. Start to heat up not too much, slowly warming up, so as not to affect the dislocation. At the same time, during the baking process, the kneading process is carried out 3 times, and the fruit is kneaded while baking. For the first time, when the peel forms a soft skin, it is combined with the pile, and the dough is turned from the fruit shoulder to the top of the fruit to make the pulp and fiber mess, and the top of the fruit no longer shrinks. The second time, when the surface of the persimmon fruit is dry and wrinkled, When the flesh color is reddish brown, it should be pinched in time, and it should be kneaded. The inner pulp should be squeezed. On the third time, when the surface of the persimmon fruit has large wrinkles, it can be combined with plastic pinching, that is, with both hands thumb and index finger from the center of the fruit. Knead into a thin dish with a thin middle edge and a thick edge. Pinch the heart near the fruit stalk to prevent the top of the fruit from retracting into a persimmon cake. The whole baking and pinching process takes 4 to 5 days, and it is preferable to dry the persimmon cake to a water content of about 30%.
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