Persimmon processing method

Persimmon is rich in protein, vitamins and other minerals required by the human body. It is sweet and cold, has a high nutritional value, and has the characteristics of resistance to storage, transport, and convenience. It is deeply loved by consumers and the market The prospects are good. Persimmon processing methods are described below.

1 picking materials

Persimmon fruit varieties, regions, climate and other differences, harvesting period varies, generally harvested in August to November, persimmon fruit processing dried persimmons to reduce fruit yellow slightly red when the best harvest. The persimmon fruit harvested will be delivered in a timely manner, and the persimmon fruit with the same size, no lesions, insect eyes, malformations, good appearance and the same maturity will be selected as processing materials.

2 cleaning peeling

The selected persimmon fruit is rinsed with water and drained, then peeled with a peeler. Peel the skin with care, and make the pericarp thin and thick, so that the skin is thinner and the peel is better. If there is broken skin or missing skin, make up for it in time to keep the flesh clean and smooth.

3 days drying pressure pinching

Reduce the uniform discharge of peeled persimmon fruit in the sieve tray, exposure to the sun, flip 3 to 4 times a day, so that the fruit is sun, uniform and sun. After a week or so, repeated kneading by hand, the flesh is soft and the tissue is melted. To be processed into high-quality dried persimmons, it must be squeezed well. The more sufficient the kneading, the better the quality of persimmons.

4 Sulfur removal

Persimmon fruit contains more tannins, astringency, must be fully off the astringent in order to have a good taste. Put the kneaded fruit on the fumigation stand, generally put 5 to 6 layers per shelf, and lay 15 to 20 centimeters apart. Use 1 g of sulfur per kilogram of persimmon fruit. After the smoke is released for 2 hours, the seal is opened and the smoke is opened. Naturally exhausted.

5 pinching shaping

The smoked persimmon fruit is fully kneaded and sun-kneaded, depending on the weather and the degree of fruit sticking, generally until the pulp is fully glued and has good flexibility. The dried persimmon fruit is shaped. Generally, the processed shape is determined according to the quality of the processing specifications. The shape is generally made into a thin circle with a middle thin edge and a thick edge, and the thickness is maintained at 1.5 cm or more.

6 stereotypes arsenic

The just-shaped persimmon fruit will be exposed to sunlight and will be placed in the warehouse after being shaped. The dried persimmons will be made in 8 to 10 days. When frost occurs, care should be taken to turn it up and down to prevent mildew and affect quality.

7 graded packaging

After a layer of persimmon cream has been set on the surface of the fruit cake, the product is placed on the market for classification and packaging. Packing specifications are generally 250 grams per pack, 40 packs per box, 10 kg per box.

8 store food

The processed persimmons are stored in darkness and moisture-proof at room temperature. The shelf life is 6 months. According to the purpose, they can be used as edible foods and can also be eaten as medicines; raw foods can also be cooked.