Persimmon processing methods include natural drying and artificial drying. Are introduced as follows: 1, natural drying method (1) selected fruit. Full maturity, hard flesh, good fruit shape, flat or slightly protruding fruit tops, no longitudinal grooves, high sugar content, few nucleus or seedless varieties. Remove the wounded fruit and insect fruit. (2) Peeling. At present, most pedal-type semi-automatic peeling machines are used. Peel clean, thin and even. (3) sun cake. Choose places where there is sufficient light, air circulation, and cleanliness, and use wooden sticks or bricks to set a height of 0.8-1 m. Place a straw on the top, peel the top of the persimmon fruit, and place a single layer on the foil. Covered in the evening seat, dew prevention, cloudy weather, about 10 days of flesh shrinking, fruit top sinking, the first turn, after every 3-4 days flip once, while rolling the cake During the second time, the dried persimmon was hard inside and soft, and there was no sweating after softening. (4) on the frost. Combine the tops of the two cakes with the glutinous portion outward. Place a layer of dried persimmon on the jar and put a layer of dried persimmons. Repeat stacking until the full cylinder is reached. Seal the cylinder and place it in the cool place. Persimmon cream is related to the ambient temperature. The lower the temperature, the better the frost, so keep the cylinder in a cool place. 2. Artificial drying method Dried dried persimmons processed by artificial drying method are bright yellow, sweet and fragrant, with good frost and high quality. (1) Operational points 1) Raw materials and pretreatment. Same as natural drying method. 2) baking. Persimmon fruit into the barn, the ignition warming to 40 °C micro-fire insulation, every 2 hours ventilation and dehumidification 1 time, each ventilation 15-20 minutes (or use the exhaust fan exhaust 5 minutes). If the result is slightly white for 2 days, the first time the dough is squeezed, the dough should be light when it is squeezed to prevent it from pinching the outer dry skin. Then the temperature of the barn is stabilized at 40-45°C and baked continuously for 20 hours while the ventilation is enhanced. The temperature should not exceed 50°C in order to facilitate the astringency. When the fruit surface appears wrinkles, the second batch of cakes should be taken. At this time, the persimmon fruit has been basically astringent, and the baking room temperature can be increased to 50-55°C for 20 hours. Pay attention to ventilation and dehumidification. At the same time, invert the plate and turn the fruit so that the heat is even. When the persimmon fruit is almost dry and shrinking, the third time, take the cake and shape it. Use the thumb and forefinger of both hands to pinch out the middle thin, thick, discoid shape from the center of the fruit, to pinch off the fruit heart near the fruit pedicle to prevent the fruit top from retracting, after which the temperature of the baking room drops to about 45°C. Evaporation and enhanced ventilation are basically the same with internal and external soft and hard. Put the cake back and soften the cream. (2) Precautions 1) Do not exceed 55°C during baking to prevent astringent persimmons. 2) During the baking, ventilation management should be strengthened to prevent mildew. 3) It is necessary to strengthen the health management of the production process in particular. China Agricultural Network Editor
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