Persimmon processing must be a good six: (1) Fruit selection should be based on fruit shape, fruit weight about 150 grams, fully mature, hard meat, less water, high sugar content, no mechanical damage and diseases and insect pests as raw materials. (2) Peel off the cheeks that are curled around the persimmon and use it gently by hand, leaving only the retort. Then cut the skin with a rotary knife or a car. The thinned skin, no-spinning, no-spinning, no top skin, and waistband are required to be removed, leaving only about 1 cm wide chassis around the Shiki. (3) Sterilization: The product is sterilized and the product meets the hygiene standards. The method is to remove the peeled persimmon fruit in 0.5% sodium sulfite or sodium benzoate disinfecting solution for half an hour, and then pick up and drain. (4) The drying fruit drying fruit is an important part of persimmon processing and directly relates to the quality of the finished product. Therefore, during the drying period, it is advisable to ride the wooden frame from north to south and choose to stay in a ventilated, dry, sunny place. Take full sun exposure. After drying for 7-8 days, the flesh will shrink and the color will turn brown. (5) Biscuits When the persimmon has sunned to soften, it must be pinched by hand (it must be washed). The first pass can not be forced too hard to avoid pinching the skin, affecting the appearance of plastic surgery. Every two to three days, the dried fruit of the persimmon is dried and when it shows wrinkles, it is squeezed a second time. This is the key to fruit shaping and fruit quality. Use harder force when pinching, and knead the hard pieces of pulp. Another 2-3 days, when the fruit surface appears thick wrinkles, pinch the third time, the best choice for the morning sunny. Because it is exposed at night, it is most suitable for the moisture of fruit flesh to move outwards, making the fruit surface moist and resilient, and it is not easy to pinch. After the pulp is soft and soft, the entire shape of the copper crucible is formed, and the shapes are perfectly overlapped and beautiful. It is a quality product. (6) In the frost, the sugar in the dried persimmon cake leaks from the surface of the fruit with water and condenses as a white powdery solid called white cream. Put the sun dried persimmons in a cylinder or on a plate and cover them with a plastic sheet. After 4-5 days, the dried persimmons are softened. After the windy morning, take them out in a cool, ventilated place and dry them. , there is a persimmon cream. After several stalls, it was faster and better to bloom than once. Conventional Goji Berries are tested by the Chinese Food Quality Supervision and Administration. Which are qualified by the Chinese market. Conventional Goji Berries Conventional Goji Berries,Goji Berries Nutrition,Goji Berry Benefits,Organic Conventional Goji Berry Ningxia GuoGuoLaoDie Food Co., Ltd. , https://www.lovegojiberries.com
Persimmon processing to six off
As the saying goes: "July jujube August pear, September full set of persimmons." In the lunar calendar in September, it was the season when the persimmon was ripe and listed in large quantities. The processing of persimmons into dried persimmons is the best fruit for the elderly and children, delicious, nutritious, and excellent in diet.