{{cake processing technology
Flower Seeds,Potmarigold Calendula,Sweet William,Bigflower Coreopsis Chengdu Lv Mu Tian Xia Agricultural Technology Co. LTD , http://www.cdlmtx.com
1, harvest picking persimmon yellow. Premature picking, low maturity, low sugar content, less processed persimmon syrup, low product yield, and lack of frost; late picking, due to high maturity, soft body, thick skin, large loss. When harvesting, the fruit stem is cut short, leaving a T-shaped fruit handle.
2. Peel the skin first and then remove the stalks, and then cut the stalks to the fruit stalks, leave the smashing plate, peel the scallops, peel the skin thin and clean, and leave the skin around the base no more than 1 cm wide.
3, dried will cut the skin of the persimmon fruit tray down evenly placed on the persimmon sieve ready to dry. There are two ways to dry. (1) Solar drying method: Before drying, in a place where air is circulated and where there is sufficient sunlight, a shelf of 80 to 90 centimeters in height is put up, and a bamboo curtain or a banquet table can be used to dry the persimmon. When it is dry, it is turned to make the consistency of the persimmon fruit dry. Cover with grasshoppers at night to prevent rain and wind. After drying for 3 to 4 days, when the fruit surface is whitish, crusted, and the flesh is soft, take the 1st nip cake, ie, hold the persimmon with both hands, squeeze it in the vertical and horizontal direction, and follow it until the internal softens the persimmon nucleus. . After kneading and drying for 5-6 days, when the fruit surface is dry and wrinkles appear, the persimmon is piled up, covered with sacks, and softened for 2 days. After drying for 3 to 4 days, you can put on a lot of frost. (2) Drying method: 25 kilograms of husks are laid flat on stoves, 50 kilograms of loose leaves are laid on husks, and 25 kilograms of hulls are spread on loose leaves. Bamboo containing persimmons Place the screen on the crossbeam on the stove, cover the grasshopper and incubate it, then bake and bake it (pay attention to frequent turning to prevent scorching). In the baking to be pinched and softened into a round pie shape.
4, the cream of persimmon cream cake is soluble in white crystals (the main component of mannitol and glucose). Pack the pinched dried persimmon before the frost. When it is stuffy, use a plastic film and cover it with straw. After the water evaporates until the persimmon is reddish-brown and transparent, it is air-dried. And choose the windy, low temperature night to spread the cake, the fruit surface after the wind dry will appear persimmon cream. Get up early in the morning to avoid light, such as a dissatisfaction cream, repeated airing several times.
5, packaging will be made of dried persimmons, you can sell. Quality requirements: The persimmon has a large uniform, thick edges and complete without cracking, and the persimmon is thick and white. The taste is soft and sticky, no astringency, no slag or slag chewing is good, the general persimmon rate is 25 % to 30%.
Author: Tangguo Vocational Education Center, Hebei Province