Oven-baked persimmons

The oven can also be used to bake persimmons, but many people don’t know how to make this dish. In fact, it is relatively simple to make. Just don’t set the fire too high when baking in the oven, otherwise the baked persimmons will taste particularly bitter and astringent, which will affect the taste. Moreover, most people bake persimmons to make sweet and fragrant persimmon cakes, and baking is also for this purpose.

1. Operation points:

1. Raw materials and pretreatment: same as natural drying.

Baking: After the persimmons are placed in the baking room, ignite the fire and raise the temperature to 40℃ and keep it warm on a low fire. Ventilate and dehumidify once every 2 hours, each time for 15 to 20 minutes (or use an exhaust fan for 5 minutes). After about 2 days, when the dough turns slightly white, pinch the cake for the first time. Be gentle when pinching to avoid breaking the dry outer skin. Then stabilize the temperature in the baking room at 40-45℃ and bake continuously for 20 hours while increasing ventilation. The temperature in this stage should not exceed 50℃ to facilitate the removal of astringency.

When wrinkles appear on the fruit surface, pinch the fruit for the second time. At this time, the persimmon fruit is basically free of astringency. The temperature in the baking room can be increased to 50-55℃ and maintained for 20 hours. Pay attention to ventilation and dehumidification. At the same time, turn the plate and turn the fruit over to ensure even heating. When the persimmon fruit is basically dry and slightly wrinkled, the third pinching and shaping is carried out. Use the thumbs and index fingers of both hands to pinch the fruit from the center outward into a disc-shaped shape with a thin middle and thick edges. Pinch off the core of the fruit near the stem to prevent the top of the fruit from shrinking. After that, the baking temperature drops to about 45°C and evaporation continues. And strengthen ventilation, and make the softness and hardness inside and outside basically the same. Fold the cake back to soften, shape and frost.

2. Notes:

1. The baking temperature should not exceed 55℃ to prevent the dried persimmons from becoming astringent.

2. During baking, ventilation management should be strengthened to prevent mildew.

3. The hygiene requirements for exported persimmons are relatively high, with the total bacterial count ≤100/gram and the coliform count ≤3/gram, so it is necessary to strengthen the hygiene management of the production process.

Persimmon is a fruit that people like to eat. It is sweet, delicious and nutritious. Many people also like to eat frozen persimmons in winter, which has a unique flavor. Persimmon has high nutritional value and is rich in carotene, riboflavin, vitamins and other trace elements. The vitamins and sugars it contains are about 1-2 times higher than those of ordinary fruits. If a person eats one persimmon a day, the vitamin C intake can basically meet half of the daily requirement. Therefore, eating persimmons is very beneficial to human health.