How to make dried persimmon

I believe everyone will drool when seeing the yellow persimmon cakes on the street. However, the nutrients of the persimmon itself will not be lost during the making of persimmon cakes. In fact, the sugar content of persimmon cakes is higher than that of persimmons. Therefore, it is not suitable for diabetic patients to eat persimmon cakes. However, for many people, the taste of persimmon cake is very delicious and unforgettable, so they also need to learn some tricks to make persimmon cake at home.

How to make dried persimmons

1. Fruit selection: Choose fully mature, firm flesh, regular shape, flat or slightly raised top, no longitudinal grooves, high sugar content, few or no seeds. Remove fruits with mechanical damage and insects.

2. Peeling: Most of them use foot-operated semi-automatic peeling machine. Slice the peel off in a circular motion. The skin should be peeled cleanly and the skin should be rolled thinly and evenly.

3. Drying the cakes: Choose a place with sufficient light, good air circulation, and cleanliness. Use wooden sticks or bricks to build a frame with a height of 0.8 to 1 meter, and cover it with sorghum foil. Arrange the peeled persimmons with the top facing up in a single layer on foil to dry in the sun, and cover them with mats at night. Prevent dew and rain on rainy days. After about 10 days, the flesh will shrink and the top of the fruit will sink. Turn it over for the first time. Turn it over every 3 to 4 days thereafter. Pinch the cake each time you turn it over. When pinching the cake for the second time, the outside of the persimmon will be hard and the inside will be soft. After it softens and there is no sweating, you can frost it.

4. Frosting: Put the tops of the two cakes together with the calyx facing outwards. Put a layer of dried persimmon peel and a layer of persimmon cake in the jar, stack them repeatedly until the jar is almost full. Then seal the jar and place it in a cool place to frost. The frost on persimmon cake is related to the ambient temperature. The lower the temperature, the better the frost, so the jar should be placed in a cool place.

Artificial drying method

The products made by this method are bright yellow in color, sweet and fragrant in taste, have good frosting and are of high quality.

How to store dried persimmons

1. Conventional method: The finished dried persimmon cakes are best packed in ceramic containers that are easy to seal, insect-proof, rodent-proof, and moisture-proof, and stored in a low-temperature, dry, and well-ventilated place. When storing and packing dried persimmon cakes into jars, in order to prevent the persimmon frost from melting due to the high moisture content of the persimmon cakes and affecting their appearance, some drier persimmon peels can be mixed in with the persimmon cakes.

2. Storage in low-temperature non-sealed packaging: The lower the ambient temperature and relative humidity, the more conducive it is to the frost preservation of dried persimmon cakes. For dried persimmon cakes that are not sealed, the shelf life can reach more than 12 months when the moisture content of the persimmon cakes is 16%, the temperature is 7°C, and the relative humidity of the air is 53%.

3. Store in sealed packaging at room temperature: At a constant temperature of 25°C, use transparent composite plastic bags with air inflated packaging, and when the moisture content is 25-26%, the dried persimmon cake can be stored for more than 6 months and the flavor remains unchanged.

Taboos on eating dried persimmons

Do not eat dried persimmons with sweet potatoes: eating the two together can easily cause gastric persimmon stones, which can even cause gastric perforation and endanger life.

Sweet potatoes contain a lot of starch, and eating them will produce a lot of gastric acid in the stomach. If you eat some persimmon cakes at the same time, the persimmon cakes will precipitate under the action of gastric acid. When the sediments accumulate together, they form water-insoluble lumps that are difficult to digest and excrete. People are prone to gastric persimmon stones, and in severe cases, gastric perforation can occur, which is life-threatening.

Don't eat dried persimmons with acidic vegetables: eating them together may cause gastric stones

After eating persimmons, please do not drink too much acidic soup or too much water. After eating sauerkraut, a large amount of hydrochloric acid will be produced in the human stomach, which will react with the gastric acid produced by persimmons in the stomach to produce precipitation. The precipitates accumulate together to form water-insoluble lumps, thus causing gastric stones.

Dried persimmons cannot be eaten with goose meat: eating the two together can lead to death in severe cases

Goose meat is complete protein and high-quality protein. When protein meets tannic acid in persimmon, it is easy to coagulate salty tannic acid protein and accumulate in the stomach and intestines. In severe cases, it can lead to death.

Dried persimmons cannot be eaten with crabs: eating them together can cause food poisoning symptoms such as vomiting, bloating, and diarrhea.

Crabs are rich in protein. When you eat crabs while eating persimmons, the protein in the crabs meets the tannic acid in the persimmons and can coagulate in the human stomach, turning into lumps that are difficult to digest and absorb, causing symptoms such as abdominal pain, vomiting, or diarrhea.

Dried persimmons cannot be eaten with kelp: eating them together will cause gastrointestinal discomfort

When kelp rich in calcium ions and persimmons rich in tannic acid are eaten together, the calcium ions in the kelp can combine with the tannic acid in the persimmons to form insoluble complexes, which can easily affect the digestion and absorption of certain nutrients and cause gastrointestinal discomfort.

It’s best to pay attention to these taboos.