How to remove the skin when making persimmon cake?

Persimmon cake content of up to 65.22%, 1.5% protein, 0.1% fat, and the cake meat is soft, taste sweet honey, resistant to storage and transportation.

Persimmon cake processed pea cake, cool and sweet and delicious, for the summer delicacies. Persimmon cake can cure blood in the stool, detoxification of alcohol, also has a certain effect on lowering blood pressure, persimmon cream can also be used to treat sore throat, dry throat and mouth sores.

Process Selection of raw materials → scraping → solarization → sulfur → pinch soft → rectification → stacking → drying → packaging

Methods of production 1. Selection of raw materials: should be selected fruit large, neatly shaped, the top of the fruit is slightly flat, no constriction marks, high sugar content, moderate moisture and less nuclei of the varieties. Fruit color orange-red and calyx hair yellow, fully ripe fruit, can make good persimmon cake. After harvesting, remove rotten and soft fruit, and then graded by size.

2. Scrape the skin: first remove the sepals, cut off the fruit stalk, need to hang persimmons should be left "ding-shaped" handle. Then scrape off a thin layer of skin with a scraper. Persimmon skin should be scraped clean, not to stay on top of the skin and flower skin, only in the persimmon tip to stay 1 cm wide peel.

3. solarization: first laid the sun mat, and then scrape the skin of the fruit fruit tops facing upward arrangement, drying, and often turn.

4. Sulfur fumigation: in case of continuous cloudy 2 days, you can fumigate once a day, each fumigation 20 to 30 minutes. To clear the sky immediately drying.

5. pinch soft: pinch soft time is best to choose a sunny day or windy morning, if the fruit surface moisture is not easy to pinch broken. After 3 ~ 4 days of drying, the fruit surface white, skin, flesh slightly soft, pinch the middle of the fruit, squeeze the flesh, promote persimmon fruit softening and desiccation, accelerate the diffusion of water to the outside to shorten the drying time. Do not pinch too hard, so as not to affect the appearance of the pinch broken. Every 2 to 3 days, when the fruit surface is dry and wrinkles can be pinched a second time. This time, pinch the persimmon heavier than the first time, pinch all the hard pieces of pulp, pinch scattered soft core. Another 2 to 3 days later, when the surface of the fruit is dry to appear coarse wrinkles, and then defend the third time. This time the heart of the fruit from the stem pinch off, so that the top of the fruit no longer shrink. General pinch persimmon three times can be.

6. Shaping: generally the persimmon fruit pinch round cake shape.

7. pile sorting: when the persimmon skin around the persimmon tip of the rest of the persimmon dry, the flesh inside and outside the soft and hard consistency, a little elasticity, it can be collected to pile cover. The sun-dried persimmon cake into the tank or stacked on the board, about 45 centimeters thick, covered with straw mats, sacks or plastic sheeting. After 4 to 5 days, the persimmon cake slowly soften, the internal sugar is also with the moisture seepage to the fruit surface.

8. drying stall: in the windy morning to take out the persimmon cake, put the ventilation in a cool place to spread out, blow dry the fruit surface, there is persimmon frost generation. The more times you air-dry, the faster and better the frost.

9. Packaging: put into a sack, placed in a dry place.

Quality standard 1. Only large and uniform shape, thick and complete edge, not cracked, calyx cover in the center, trimmed flat, sticking to the flesh but not warped.

2. Persimmon frost to thick and white is good.

3. Flesh to the hand pinch of soft and moist, persimmon frost is not off, less core is good.

4. The taste is soft and sweet, no powder, astringent flavor, chewing no dregs or less dregs.

Precautions Persimmon cake rate is high or low due to varieties, maturity and processing technology and other differences, generally per 100 kilograms of persimmons out of the cake 25 to 30 kilograms.