Persimmon is made of persimmon through physical processing. Do you know how to make persimmons?

Persimmon is made of persimmon through physical processing. Do you know how to make persimmons?

Persimmons are very popular as seasonal fruits. Persimmon is divided into three main producing areas: Fuping in Shaanxi, Qingzhou in Shandong and Gongcheng in Guangxi. The processing methods of persimmons are different, and each has its own advantages. The processing flow of persimmon is generally: peeling-putting on shelves or plates-converging and softening-kneading with water-frosting or storing. Persimmon varieties processed in the three places are different. Fuping is a Fuping pointed persimmon, Qingzhou is a big calyx and a small calyx, and Gongcheng is a water persimmon. Fuping and Qingzhou are close, but Gongcheng is very different.

Fuping has a persimmon alias "near cake" and Gongcheng has a persimmon alias "moon persimmon". The following describes the production method of Fuping persimmon. Peel it and put it on the shelf. Peel the persimmon skin completely, and don't leave any extra skin. Persimmons with many skins are inferior products, and their quality is declining. Fu Ping persimmon is a hanging type, and the selection of persimmons is very strict. Persimmons must be cooked, and silk is distributed in the persimmon meat, so as to connect the persimmon meat with the persimmon flowers and prevent them from falling.

There are two ways of hanging, one is rope hanging, and the other is special shelf hanging. These two methods have their own advantages and disadvantages. Winding the rope does not need the trouble of cleaning tools, and hanging persimmons is laborious and requires skill. Wearable suspension, easy to operate when hanging persimmons. The disadvantage is that after persimmon is made, the picking work is more troublesome.

Soften. Peeling and softening are the keys to persimmon production. The quality of persimmon production is formed by this link. Persimmon is characterized by red background, high sugar, white frost and softness. To achieve this quality, in addition to the quality of persimmon itself, softening in persimmon production also plays a decisive role. Good peeling and softening, ruddy persimmon color and improved quality. On the contrary, the color is yellow and black, which affects the quality of persimmon. Fuping persimmon production pays attention to dryness, and has strict requirements on air volume, temperature and humidity. Persimmons are not allowed to dry.

Temperature control. If the temperature is not high, persimmon will ferment and turn sour during softening, leading to fruit drop. In order to avoid this situation, the processing date of persimmon is strictly controlled and must be made after the first frost on June 23, 65438. The production time has been controlled. First of all, after the first frost, the temperature gradually drops, which is beneficial to persimmon production. The second is to ensure the maturity of persimmons and fundamentally ensure the quality of persimmons.