Persimmon processing method

Fruit selection: "Persimmons rich in frost are cooked." This means that the best time to pick persimmons is before and after the first frost. The fruit needs a suitable ripening period, and picking too early or too late can negatively affect the processing. Choose fruits that are uniformly shaped, free from pests and blemishes, fully mature, and with a golden color for the best results. Processing: Skin rotation. Use tools like rotary knives or rotating machines to carefully remove the skin, ensuring it's thin but not missed. Avoid over-rotating, and leave a small rim of about 1 cm around the base of the fruit for structural support. Drying: Drying is a crucial step in persimmon processing, directly impacting the final quality. Before placing them on the drying rack, arrange the wooden frames facing north and south in a well-ventilated, dry, and sunny area to maximize sun exposure. After 7–8 days of drying, the flesh will shrink and turn brown, indicating it's ready for the next stage. Softening and shaping: Softening involves stacking the dried persimmons in 3–4 layers and covering them with sacks for 2–3 days, flipping them once every few days. This process takes about a week, allowing the flesh to soften. Shaping involves three stages, with the final step involving careful hand-pinning to create a standard cake shape. Using both thumbs and index fingers, gently pinch the center outward to form a thin center with thick edges, resembling a traditional dish shape. On the frost: The thickness and evenness of the persimmon's white frost is a key indicator of its quality. The frost formation depends heavily on the moisture content of the dried fruit. If the fruit is too dry, the frost may not form properly. Therefore, when placing the persimmons in the storage tank, check their moisture level. If they feel hard, they need a little water misted on them. If they're too soft and not elastic, they need more drying time. Typically, the frost will develop within about a month in the tank. The main component of the white frost is mannitol sugar, which is naturally sweet—don’t waste it. Once the persimmons have developed a proper frost, they can be packaged for sale. Those not intended for immediate sale should be stored in sealed clay jars for long-term preservation.

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