Persimmon, with gray color, golden and transparent section, soft and waxy fragrance, cool and sweet, tastes refreshing.
Nutritional efficacy: Persimmon is sweet, moist and nontoxic, moistening heart and lungs, relieving cough and resolving phlegm, clearing away heat and quenching thirst, strengthening spleen and astringing intestines. Fresh persimmons contain a lot of water, glucose and fructose. When it is dried into persimmon, the water gradually evaporates, and the glucose and fructose contained in the pulp penetrate into the epidermis to form glucose crystals, which are similar to the syrup outside the preserves and can be called the essence of persimmon. At the same time, this "white frost" makes the whole persimmon dry. Persimmon processed and boiled in water can treat hematochezia and cough in the elderly, and also has a certain effect on hepatitis.
The fittest is like this: most people can eat it. Especially suitable for the elderly with hematochezia, cough, hepatitis and other people. Sick, postpartum, post-illness, exogenous cold and anemia patients should not eat. People with diabetes are fasting. 1~2 once is enough.
Special attention: avoid eating with crabs. When the stomach acid concentration is high on an empty stomach, eating persimmons at this time is prone to stomach persimmon disease. Persimmons have little water and can be preserved all year round. It's best to put it in the freezer and take it out when eating. Persimmon is used to steam cooked food on rice, which can cure cold diarrhea and watery diarrhea. 1~2 persimmons, mashed, each time 10g, washed with boiling water, or steamed for several days to treat nausea and vomiting.
dried persimmon
As the name implies, persimmons are processed from fresh persimmons.
There are two methods for persimmon processing, natural drying and artificial drying. Now introduce the following contents respectively:
First, the natural drying method
Key operation points:
1. Fruit selection: select varieties that are fully mature, hard in meat, regular in fruit shape, flat or slightly protruding in fruit top, free from longitudinal furrows, high in sugar content and few or no seeds. Eliminate mechanical damage and insect fruit.
2. Peeling: At present, pedal semi-automatic peeler is mostly used. Spin the peel off in circles. Peeling should be clean and thin and even.
3. Drying cakes: Choose a clean and hygienic place with sufficient light and good ventilation, and build it with wooden sticks or bricks. The height of the frame is 0.8~ 1 m, and 1000 pieces of tin foil are laid on it. Put the peeled persimmon fruit on the foil and expose it in a single layer. Cover it with a summer mat at night to prevent dew and rain in rainy days, which lasts about 10 days.
4. icing: put the tops of the two cakes together with the calyx stems facing outward, put a layer of persimmon peel and a layer of persimmon in the jar, and stack them repeatedly until the jar is almost full, then seal the jar and put it in a cool place for icing. The frosting of persimmon is related to the ambient temperature. The lower the temperature, the better the icing, so put the jar in the shade.
Second, the artificial drying method
The product produced by this method has Huang Liang color, sweet taste, good taste and high quality.
1. Operation points:
1. Raw materials and pretreatment: same as natural drying.
2. Baking: After persimmon fruit enters the curing barn, it is ignited and heated to 40℃ for heat preservation. Ventilation and dehumidification every 2 hours 1 time, ventilation every time 15~20 minutes (or exhaust by exhaust fan for 5 minutes). After about 2 days, the dough turned slightly white, and the cake was kneaded 1 time, gently to prevent the outer layer from being crushed. Then keep the temperature of the curing barn at 40~45℃ for 20 hours, and at the same time strengthen ventilation. The temperature in this section should not exceed 50℃, which is beneficial to tax collection. When wrinkles appear on the fruit surface, pinch the cake for the second time. At this time, the persimmon fruit is basically astringent, so the temperature of the curing barn can be raised to 50~55℃ for 20 hours, and attention should be paid to ventilation and dehumidification, and the fruit should be turned over at the same time to make the heating uniform. When the persimmon fruit is basically dry and some of it is shriveled, the cake is pinched and shaped for the third time. Pinch the center of the fruit outward with your thumb and forefinger into a dish with a thin middle and a thick edge. Pinch off the core near the pedicel to prevent the top of the fruit from shrinking. After that, the baking temperature was reduced to about 45℃ and evaporation continued. And strengthen ventilation, the hardness is basically the same inside and outside. Put the cake away, soften it, set it and frost it.
2. Precautions:
1. The baking temperature should not exceed 55℃ to prevent persimmon from astringency.
2. Ventilation management should be strengthened during baking to prevent mildew.
3. The exported persimmons have high hygienic requirements, the total number of bacteria is ≤ 100 /g, and the coliform group is ≤3 /g, so it is necessary to strengthen the hygienic management in the production process.
What is the white powder on the outside of persimmon?
Fresh persimmons contain a lot of water, glucose and fructose. When it is dried into persimmon, the water gradually evaporates, and the glucose and fructose contained in the pulp penetrate into the epidermis. These two kinds of sugar have different properties. Fructose tastes sweet and absorbs water easily. When it permeates the surface of persimmon, it will catch the moisture in the air and attach to the epidermis of persimmon, similar to syrup and glucose outside the candied fruit. However, it is not easy to catch the moisture in the air. When it penetrates into the skin of persimmon, it becomes white powder, which just wraps the attached fructose and makes the whole persimmon dry. So this white powder is glucose powder.
The mountainous area of Fushan Town is 639 12 mu. The soil is loose and fertile, which is very suitable for persimmon planting. In addition, local green persimmons have a long history of growing and making persimmons, which has a history of more than 200 years. Therefore, ordinary people have rich experience in planting persimmons and manage them well, and the fruits are big and sweet.
The people in Pingyang Village and Hantang Village of Fushan Town have mastered a set of perfect persimmon making techniques with exquisite skills. They only peel persimmons, and many people can scrape out nearly a thousand pounds of green persimmons every day. The stripping technique is very demanding, and the stripping force is moderate. Only the epidermis is scraped off, and the second skin cannot be damaged. Otherwise, it will affect the quality of persimmon production. After peeling, these persimmon fruits should be dried, cooled, kneaded repeatedly, put into a steamer and steamed repeatedly with prepared sulfur, and then "mated" with the granular fungus "white enzyme" propagated last year. It takes more than 20 processes before and after, and it takes about half a month for green persimmons to become persimmon cakes.
Persimmon cakes are produced in Hantang and Pingyang villages of Fushan Town. They are round, flat, white, sweet, nutritious, edible and medicinal, and occupy an important position in the human body. Fushan persimmons are not only sold all over the country, but also exported to Southeast Asia, which is in short supply. At present, Fushan Town has planted more than 3,000 mu of persimmon trees, and the development of persimmon production has become a cash cow for mountain people to get rich.