The origin of dried persimmon

Persimmon cake, also known as dried persimmon, is a famous traditional snack in China. It has high nutritional value and is mainly produced in Gongcheng Yao Autonomous County, Guangxi Zhuang Autonomous Region, China. It has a history of more than 400 years of cultivation and processing. Gongcheng Moon Persimmon has beautiful fruit shape, bright color, big thin skin, thick and seedless flesh, sweet and delicious. It is the top grade of persimmon. The baking of persimmons is very important in the process of making persimmons. Xiao Nian Xiaobian will talk to you about what you need to pay attention to in the video of drying persimmons.

Persimmons are rich in nutrients, sweet and juicy, and are very popular. The annual output of persimmons in the country is about 600 million kilograms, of which more than 100 million kilograms in Shaanxi Province. Persimmons contain more tannins and fiber. During processing, the tannins become astringent, the texture thickens, the flesh festers, and the color turns white. Therefore, there are fewer processed persimmon products. Due to the difficulty in processing and storage, a large number of fresh persimmons rot every year.

The process from persimmon to persimmon

1. After washing and peeling the persimmons, place them evenly on the tray, put them in the drying room, and bake at 40℃ for 10 hours. Ventilate and dehumidify every 2 hours, and dehumidify each time for 20 minutes.

2. Knead the white fruit noodles with a gentle technique, and then continue to use 45℃, adjust the humidity to 65%, bake for 12 hours, pay attention to ventilation and dehumidification during the period, turn over regularly and evenly heat.

3. Perform a second kneading of the persimmons with wrinkles on the surface, and knead the persimmon meat, but not break it, rotate and knead it, and then bake it at 50°C and 30% humidity for 15 hours. Pay attention to ventilation and dehumidification during the period. Heat evenly.

4. Carry out the third time of kneading the cake, continue to bake it at 45°C for 10 hours, take it back when the persimmon is the same soft and hard, and return to soft and frosting.

How to dry persimmons

If the production cycle of dried persimmons uses traditional natural cooling, it will take more than one month. And if you use the Nysda drying dehumidifier, it can be shortened to 4-5 days (determined according to the temperature and humidity when used in various places), and the quality is due to the naturally dried persimmons. According to our experience, the temperature should not exceed 45 degrees during the de-astringent period, and the humidity should be kept at 32 degrees. In the pre-baking period, the moisture should not be too large to avoid too early crust and affect the softening process; the first time the cake is kneaded, the second time the cake is kneaded, the hand should be light and the force should be even! It is recommended that the maximum temperature should not exceed 65 degrees during the period of large-scale dehydration, and the humidity should not exceed 45 degrees.

Traditional dried persimmons are mostly made by natural drying in the sun, which is greatly affected by the climate, so rainy weather should not be encountered during the drying process. Otherwise, it will be over, and there is no way to remedy it, even if you can barely follow the process to the end, the persimmons that come out are sour.

At present, most of the Nesda drying and dehumidifiers are used, PLC touch screen control, microcomputer operation, and 24-hour continuous drying operation, which can reduce the manual labor of traditional crafts, and can also improve the traditional drawbacks of relying on the sky!

Features of Nesda Drying Dehumidifier:

(1) The fully automatic control system can select the best drying temperature and humidity according to the process requirements of different products, which completely solves the problems of long drying time, high temperature, and high energy consumption in other drying methods. It is unparalleled Outstanding characteristics.

(2) The use of high-efficiency centrifugal fans has the characteristics of strong wind, uniform air flow, low noise, etc., and the materials are dried evenly and quickly.

(3) During the drying process, the material will not be deformed, cracked, discolored, degraded, not oxidized, thoroughly dried, rehydrated well after drying, less nutrient loss, long storage period, and more effectively protects the color and fragrance of the dried material. , Flavor, shape and active ingredients.

(4) The integrated design of the unit can be used when the pipeline and power supply are connected on site; the operation is convenient, after setting the parameters, the automatic control can be realized, and the reliability is high.

(5) Low investment and quick results. Old kilns, garages, etc. can be used for transformation, and it can be moved, save floor space, etc., which is simple and convenient.

Nesda drying and dehumidifiers are widely used in papermaking, packaging, printing, wood, Chinese medicinal materials, dried fruits, fish, wax, seafood, tea, flowers, candy, grain, ceramics, all kinds of seeds, edible fungi, Drying of vegetables, potato chips, ginger chips, peanuts, aquatic products, leather and heat sensitive chemical materials, etc.

Precautions for drying dried persimmons

If you want to produce persimmon frost, you must have a low temperature environment. The dried persimmons are placed in a cool and dry room. Persimmon frost will gradually form at low temperatures.

Persimmons have some strange characteristics, that is, they cannot be dropped or dried too much. A persimmon that has been dropped will turn black where it is dropped, which will affect the taste and color. Persimmons that are too dry will not frost. Therefore, in the process of drying persimmons, there is still another job to be combined. In the past, in order for the persimmons to quickly evaporate water, there will be a large gap between the suspension rods. After the water evaporates in the later stage, it is necessary to tie the rods to reduce the evaporation of water to ensure that the persimmons are not too dry and affect the frost.