First, the persimmon. Sweet persimmons, also known as soaked persimmons and persimmon persimmons, are made from immature persimmons that have been soaked and are sweet and crunchy. The soaking method is as follows:
1, picking fruit. When the persimmon fruit is not ripe, the best harvest time is when the whole fruit is completely blue. Picking fruit to be picked up together with Shiki, at the same time, pay attention to light pick light, in case of persimmon damage, affect the soaking. Picking the persimmon should be soaked in time to avoid the long time, natural softening of the pulp, soaking will lose the crisp characteristics, and even cause rot.
2, soaked. Use altars, buckets and other containers that hold water. Take fresh corn leaves (sorghum leaves are also available) or add some spicy leaves. Lay a layer on the bottom of the container, and then put a layer of persimmon on top. In this way, a layer of fresh corn leaves a layer of persimmon fruit, until filled with containers, and then put the top corn leaves. After being put away, pour in fresh water, completely submerge, seal and seal. Usually soaked for about 10 days, when the food has a sweet, brittle feeling, indicating that it has been soaked, if there is astringency when eating, but also need to continue to soak until completely no astringency.
Second, persimmon
1, picking fruit. Persimmon fruit is fully yellowed, the yellow peel is slightly reddish, and the pulp is hard when it is hard.
2, spin. The persimmon fruit harvested was cut with scissors to the Shidi wing and peeled. The skin was peeled with a rotary knife to remove the skin. The peeled skin was required to be thin, uniform, and not to spin and not re-rotate. There should be as little skin as possible around the base of the Gotti, and the general width should not exceed 1 cm.
3, slice. The persimmon fruit is cut into 0.4-0.5 cm thick slices.
4, drying. Put the persimmon slices on the sieve or bamboo woven utensils. Place them in a single place. Place in a dry and ventilated place. If it is necessary to cover the plastic film in case of rain, it must be ventilated and allowed to dry naturally.
5, on the frost. Firstly lay a layer of persimmon on the bottom of the tank (or other container), then place a layer of persimmon on the top of the persimmon, and put a layer of persimmon on it. Then put a layer of persimmon on it until When the cylinder is full, put a layer of persimmon on it, then seal the cylinder mouth and place it in the shade to naturally bloom. Be careful not to let the persimmon dry, so as not to affect the frost. The dried persimmon on the cream is sweet and crisp, resistant to transport and storage.
Three, dried persimmons
1, picking fruit. When the persimmon is fully yellowed and the yellow peel is slightly reddish, the fruit shape is selected to be correct, and the persimmon fruit with uniform size, no pests and no scars is harvested.
2, spin. Cut the Shikit wing first with scissors, and then use a rotary knife to rotate the persimmon skin.
3, drying fruit, fruit. Baked fruit and fruit are an important part of persimmon processing, which directly affects the quality of the finished product. When baking, first control the temperature 35-40 °C until the persimmon fruit astringent and then heated to 50-55 °C. During the baking process, the fruit should be treated three times and the fruit be dried while baking. For the first time, when the persimmon fruit forms a soft skin, it is combined with a tumbling pile. From the fruit shoulder to the top of the fruit, the dough is twisted to make the pulp and fiber confused. The top of the fruit no longer shrinks; the second time, when the surface of the persimmon fruit is dry and wrinkled When the skin is red and brown, it is necessary to knead it in time, and to re-pinch it, it is necessary to disperse the hard pieces of the inner pulp. The third time, when the surface of the persimmon fruit is wrinkled, it is combined with the plastic pinching, that is, using the two hands's thumb from the center of the fruit. In addition, the dish is shaped like a thin plate with a thin center and a thick edge. It is necessary to pinch off the fruit heart that is close to the fruit pedicle to prevent the top of the fruit from being retracted and serve as a dried persimmon. The whole baking and fruit-pinching process takes 4 to 5 days. It is advisable to dry the dried persimmons to a moisture content of about 30%.
4, on the frost. Bake good dried persimmons and apply frosting. The method is: Spread the persimmon cake on the mat in a cold place and put it into a small pile of 30 cm high. Cover it with a plastic film, but keep it ventilated around to prevent fever and mildew. Generally under normal weather, after about 1-2 days and nights, the sugar content is extravasated with water. After the cake is opened, it turns whitish, which means that it is frost. At this time, the dried persimmons will be turned, and after 10-15 days, the finished product will be finished after the frost is full, and the white and thick "Yanshi" will be the top grade.
Fourth, persimmon juice
1, picking fruit. Persimmon fruit is fully cooked, that is, the fruit becomes dark red, and it is appropriate when the flesh begins to soften.
2, to pedicle. The persimmon was collected and drained on the surface of the water, and then Shiki was removed and immediately smashed into a paste.
3, boiled. Put the pounded kaki paste in an aluminum pan and slowly cook it in slow fire. When cooking, stir frequently to prevent scorching until slagging after boiling.
4, filter. After slagging, use a clean, coarse cloth to filter.
5, liquid solution. The turbidity through the filtered juice must be clarified. To accelerate sedimentation, add a small amount of egg white to the filtered juice. Usually 10-20 kg of filter solution plus egg 1. After the juice is clarified, the upper clear liquid is sucked out with a straw and then filtered with gauze to make a persimmon juice. The juice is sweet and refreshing.
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