Persimmon cake

Persimmon content as high as 65.22%,
protein
1.5%, fat 0.1%, and cake meat soft, sweet honey, resistant to Tibetan transport.

with persimmon cake, cool sweet and delicious, for the best summer. Persimmon cake can cure blood, detoxify wine, to lower blood pressure also has a certain role, persimmon cream can also cure sore throat, dry throat and sore mouth.

process raw material selection→ scratching → sun →furp sulfur→ pinch soft→ whole type→ pile cover → drying → Packagingproduction method
1. Raw material selection: should choose fruit shape, shape neat, fruit top slightly flat, no marks, high sugar content, moderate moisture and less nuclear varieties. Fruit color orange red and hair yellow, fully ripe fruit, can make excellent persimmon cake. After harvesting, remove the rotten fruit and soft fruit, and then graded by size.

2. Scratch: first remove the sliver, cut off the fruit handle, need to hang the persimmon should be left "butt-shaped" crutch. Then scrape off a thin layer of skin with a scraper. Persimmon skin to scrape clean, do not leave the top skin and flower skin, only the persimmon to leave 1 cm wide peel.

3. Sunbathing: first lay the sun mat, and then the peeled fruit top arranged up, drying, and often flip.

4. Fumigation of sulfur: if the continuous yin 2 days, can be fumigated once a day, each fumigation 20 to 30 minutes. Let's dry immediately when it's sunny.

5. Pinch soft: pinch soft time is best to choose sunny or windy morning, if the fruit surface back tide is not easy to pinch. After 3 to 4 days of drying, the fruit surface white, peeled, the fruit slightly soft, pinch the middle of the fruit by hand, squeeze the flesh, promote the softening and deseration of persimmon fruit, accelerate the spread of water outwards, in order to shorten the drying time. Do not use too much force when pinching, so as not to pinch and affect the appearance. Every 2 to 3 days, when the fruit
dry
and wrinkles can be pinched a second time. This pinch persimmon is heavier than the first time, the flesh hard pieces are all crushed, pinched soft core. After 2 to 3 days, when the fruit surface is dry to the appearance of thick wrinkles, then defend the third time. This time the fruit heart will be pinched from the stem, so that the top of the fruit no longer shrink. Generally pinch persimmon three times.

6. Integer: Generally, the persimmon fruit pinched round cake shape.

7. : When the remaining persimmon skin around the persimmon is dry, the flesh inside and outside soft and hard consistent, slightly elastic, you can collect the pile cover. Put the sun-dried persimmon cake in a tank or stack it on a board about 45 cm thick, covered with grass mats, sacks or plastic sheeting. After 4 to 5 days, persimmon cake slowly softened, the internal sugar also with moisture seeped out to the fruit surface.

8. Drying stand: Take out the persimmon cake on a windy morning, spread it out in a airy and cool place, blow dry the fruit noodles, and there will be persimmon frosting. The more times you spread out, the faster and better the frost will be.

9. Pack: Pack in a sack and place in a dry place.

quality standard
1. Only large and uniform shape, thick and complete edges, not broken, the lid center, trim flat, paste meat without cocking.

2. Persimmon cream is thick and white.

3. Meat to hand pinch the soft moist, persimmon cream does not take off, less nuclear for good.

4. The taste is soft and sweet, powder-free, astringent, chewing without slag or less scum.

note persimmon cake rate varies according to variety, maturity and processing technology, generally every 100 kg per persimmon pie 25 to 30 kg.