Crispy persimmons are persimmons that have not yet been cooked (preferably made with persimmon and picked soon). First, take appropriate amount of fresh corn leaves, lay a layer on the bottom of containers that can hold water, such as altars and barrels, put a layer of persimmon fruit on top, and then spread a layer of fresh corn leaves on the persimmon fruit. This will be placed in turn on the container mouth. After the top layer is covered with corn leaves, it is filled with fresh water to completely submerge the persimmon fruit and fresh corn leaves, sealed and sealed. Usually about 10 days to soak out 1 tasting, if it is sweet, crisp, good taste, it means that it has been soaked; if there is astringent taste you need to continue to soak until completely no astringency.
Persimmon wine will be washed, remove the astringent persimmon, remove the persimmon, crushed into a paste with a roller, into the fermentation tank (about 2/3 place, not too full, to prevent expansion during fermentation overflow), and then mix Into 1% of Aspergillus niger and 5% of the distiller's yeast, mix evenly, fully compacted, capped and sealed, and fermented in the fermentation chamber. The temperature of the fermentation chamber is preferably controlled at 25-28°C. During the day, it was beaten with a mallet three times to make it even. After 5-7 days, there is clear water in the upper part and the wine has a strong taste. The persimmon wine can be obtained by filtering with a cloth.
Persimmon vinegar is packed into the tank (some foods are added) to cover the fallen and persimmon. Winter is kept indoors so that the cylinder is not cracked. In the spring of next year, it will be moved to the sun outside the house to raise the temperature and ferment. About a month, mixed with straw, evenly mixed, pour cold water, dip a day and night, filtered 2-3 times, that is, persimmon vinegar.
Persimmon juice Wash the soft persimmon (or peel), remove the pedicle, stir it into a paste and cook it in an aluminum pan, stirring continuously to prevent scorching. When it is time to boil until slagging, and the juice and slag are easily separated, press and filter with a clean coarse cloth (cannot use ironware). The filtrate is clarified or added with a little egg white (10-15 kg of the filtrate plus one egg white, the egg white must be fully broken up), so that the colloids coagulate and accelerate precipitation. After settling, suck the upper clear liquid with a straw and filter it into fresh kaki. Fresh persimmon juice is bright, sweet, and has a sugar content of about 20%. Each 50 kg fresh persimmon juice can make 20-30 kg. When making persimmon juice, it should be noted that the best choice is to use soft persimmons without astringency as raw materials. If the persimmon is used as raw material, persimmon juice is still odorous. For storage, the container must be washed clean and add 0.1% sodium benzoate in the persimmon juice to prevent mold deterioration.
Persimmon honey The soft persimmon was washed and smashed, and placed in an aluminum pan and stirred until it became scumming. At this time, it was filtered with a clean coarse cloth. The filtrate plus a small amount of egg white, after precipitation, aspiration of clear liquid, and then set the aluminum pot, so that the water gradually evaporated until the sugar content of more than 65%, bottling cover Serve. The finished product is dark red, translucent, rich in flavor, and extremely sweet. Each 50 kilograms of fresh persimmons can produce 7.5-10 kilograms of persimmon honey.
The dried persimmon slices are made of persimmons that are easy to remove from the astringent and are made from persimmons. After peeling, it is cut into pieces of 0.4-0.5 cm thick persimmon and then dried at 60-80°C (be careful not to bake too much to prevent scorching). The finished product is sweet and crispy, resistant to transportation and resistant to storage, but it is necessary to prevent insect infestation and moisture migration.
Persimmon uses a persimmon that is fully yellow, ripe red, and hard. First cut off the pedicle, rotate the epidermis (peel to be thin, do not spin, do not re-spin, leave no more than 1 cm around the skin), cut into 0.4-0.5 cm thick slices, placed on the sieve or Bamboo rafts (appropriately placed on a single sheet), placed in a dry air drying. In case of rain, cover the plastic film and ensure ventilation and allow it to dry naturally. Then, put a layer of persimmon on the bottom of the tank, put a layer of persimmon on it, put a layer of persimmon on it, and put a layer of persimmon on it. This will be placed in order to the cylinder port, put a layer of persimmon on the top, after sealing the cylinder mouth, placed in a cool place can be natural frost (be careful not to let persimmon dry see light, so as not to affect the frost).
Persimmon fruit is used for persimmon fruit with large, fleshy and high sugar content to remove pests and damaged fruits. First soak the persimmon with a mixture of 4.5% sodium chloride and 1.5% calcium oxide (press with a heavy object to prevent browning of the persimmon from floating). Then peel the persimmon, cut it into four pieces, and desalt with fresh water. The salt-free persimmon pieces were immersed in an aqueous solution of sulfurous acid (sulfur dioxide content of 0.3%) and immersed in a translucent state to allow saccharification. The method is: first boiled persimmon block with boiling water for 3-5 minutes, so that the tissue softens, so as to soak the sugar, and then immersed persimmon pieces in 45% sugar solution and cook for 5 minutes, then add 45% cold sugar solution (plus The amount is 10% of the weight of the persimmon. After the fruit becomes soft, add sugar and a little citric acid.
Persimmon wine will be washed, remove the astringent persimmon, remove the persimmon, crushed into a paste with a roller, into the fermentation tank (about 2/3 place, not too full, to prevent expansion during fermentation overflow), and then mix Into 1% of Aspergillus niger and 5% of the distiller's yeast, mix evenly, fully compacted, capped and sealed, and fermented in the fermentation chamber. The temperature of the fermentation chamber is preferably controlled at 25-28°C. During the day, it was beaten with a mallet three times to make it even. After 5-7 days, there is clear water in the upper part and the wine has a strong taste. The persimmon wine can be obtained by filtering with a cloth.
Persimmon vinegar is packed into the tank (some foods are added) to cover the fallen and persimmon. Winter is kept indoors so that the cylinder is not cracked. In the spring of next year, it will be moved to the sun outside the house to raise the temperature and ferment. About a month, mixed with straw, evenly mixed, pour cold water, dip a day and night, filtered 2-3 times, that is, persimmon vinegar.
Persimmon juice Wash the soft persimmon (or peel), remove the pedicle, stir it into a paste and cook it in an aluminum pan, stirring continuously to prevent scorching. When it is time to boil until slagging, and the juice and slag are easily separated, press and filter with a clean coarse cloth (cannot use ironware). The filtrate is clarified or added with a little egg white (10-15 kg of the filtrate plus one egg white, the egg white must be fully broken up), so that the colloids coagulate and accelerate precipitation. After settling, suck the upper clear liquid with a straw and filter it into fresh kaki. Fresh persimmon juice is bright, sweet, and has a sugar content of about 20%. Each 50 kg fresh persimmon juice can make 20-30 kg. When making persimmon juice, it should be noted that the best choice is to use soft persimmons without astringency as raw materials. If the persimmon is used as raw material, persimmon juice is still odorous. For storage, the container must be washed clean and add 0.1% sodium benzoate in the persimmon juice to prevent mold deterioration.
Persimmon honey The soft persimmon was washed and smashed, and placed in an aluminum pan and stirred until it became scumming. At this time, it was filtered with a clean coarse cloth. The filtrate plus a small amount of egg white, after precipitation, aspiration of clear liquid, and then set the aluminum pot, so that the water gradually evaporated until the sugar content of more than 65%, bottling cover Serve. The finished product is dark red, translucent, rich in flavor, and extremely sweet. Each 50 kilograms of fresh persimmons can produce 7.5-10 kilograms of persimmon honey.
The dried persimmon slices are made of persimmons that are easy to remove from the astringent and are made from persimmons. After peeling, it is cut into pieces of 0.4-0.5 cm thick persimmon and then dried at 60-80°C (be careful not to bake too much to prevent scorching). The finished product is sweet and crispy, resistant to transportation and resistant to storage, but it is necessary to prevent insect infestation and moisture migration.
Persimmon uses a persimmon that is fully yellow, ripe red, and hard. First cut off the pedicle, rotate the epidermis (peel to be thin, do not spin, do not re-spin, leave no more than 1 cm around the skin), cut into 0.4-0.5 cm thick slices, placed on the sieve or Bamboo rafts (appropriately placed on a single sheet), placed in a dry air drying. In case of rain, cover the plastic film and ensure ventilation and allow it to dry naturally. Then, put a layer of persimmon on the bottom of the tank, put a layer of persimmon on it, put a layer of persimmon on it, and put a layer of persimmon on it. This will be placed in order to the cylinder port, put a layer of persimmon on the top, after sealing the cylinder mouth, placed in a cool place can be natural frost (be careful not to let persimmon dry see light, so as not to affect the frost).
Persimmon fruit is used for persimmon fruit with large, fleshy and high sugar content to remove pests and damaged fruits. First soak the persimmon with a mixture of 4.5% sodium chloride and 1.5% calcium oxide (press with a heavy object to prevent browning of the persimmon from floating). Then peel the persimmon, cut it into four pieces, and desalt with fresh water. The salt-free persimmon pieces were immersed in an aqueous solution of sulfurous acid (sulfur dioxide content of 0.3%) and immersed in a translucent state to allow saccharification. The method is: first boiled persimmon block with boiling water for 3-5 minutes, so that the tissue softens, so as to soak the sugar, and then immersed persimmon pieces in 45% sugar solution and cook for 5 minutes, then add 45% cold sugar solution (plus The amount is 10% of the weight of the persimmon. After the fruit becomes soft, add sugar and a little citric acid.
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