Shaanxi Shangluo specialty persimmon composition

It is produced in Xiaoyi Bay, 70 miles east of Shangzhou. Xiaoyi Bay is adjacent to Danhe River in the north, surrounded by endless soil slopes and hills, which seems to be fertile land in the same basin, mainly sandy soil. The fields are tilted and persimmon trees are everywhere. There are many varieties of persimmons, such as baked persimmons, red sky, dry hats and so on. It produces more than 2 million kilograms of fresh persimmons every year, with an annual output of more than 300,000 kilograms, enjoying a good reputation both inside and outside the province. When Xiaoyi Bay persimmon became famous, there is no historical record. According to local farmers, it has a history of at least four or five hundred years.

Persimmon has the characteristics of big body, thick frost, sweet and soft, few stones or no stones, and is known as "jujube pulp color, shredded beef", which is the best among dried and fresh fruits. The reason for this is that a persimmon variety is good. More than 60% persimmons in Xiaoyi Bay are dry hats. So are persimmons? It's all made of this variety. This kind of persimmon with helmet is shaped like a helmet, with big head, conical fruit, orange-red, thin skin and easy separation, less white powder, no ribs, loose pulp and less fiber. Locally speaking, the persimmon with hat helmet is heavy in oil and fresh in sugar powder, and it is sweet and moist when cooked. Therefore, processed persimmons are naturally far superior to other persimmons. Second, Xiaoyi Bay persimmon tree, a hundred years old? More than 70%. Third, the picking time is appropriate. If the persimmon is harvested early and the oil and water are insufficient, the persimmon meat is dry; Late harvest, then ripe? Too soft. It is not easy to process. People in Xiaoyi Bay usually pick persimmons around beginning of winter. Fourth, the processing is fine and strict. After peeling off the persimmon, they have to go through the process of "three pinching, three covering and three grabbing". Pinch, refers to kneading into a cake to promote persimmon meat? Mixing; Cover refers to putting persimmon in a vat or wooden cabinet for a few days, first to promote moisture regain; Air drying refers to the evaporation of water in persimmon meat to produce persimmon cream. The suitable time for each process is five days, but it also depends on the weather. Pay attention to light, fine and strict operation.