The correct method for drying persimmon cakes

The correct methods for drying persimmon cakes mainly include selecting ripe persimmons, peeling them, hanging and drying them, regularly flipping them, and moisture-proof storage.

1. Choose mature persimmons

To make persimmon cakes, fully ripe but not tender persimmons with orange red skin and no damage should be selected. Persimmons with too high hardness have insufficient sweetness, and persimmons that are too soft are difficult to shape. It is recommended to use sweet persimmon varieties, and astringent persimmons need to be treated in advance. After harvesting, remove insect or rotten fruits and retain the fruit stem for easy hanging in the future.

2. Peeling treatment

Use a specialized peeling knife to remove the persimmon skin and preserve the fruit stem. Peeling should be thoroughly avoided to prevent residue from affecting the taste. After peeling, cotton thread can be threaded through the fruit stem to tie knots and hung at a distance. Some traditional methods may retain some of the fruit skin to form patterns, but it should be noted that residual fruit skin may prolong the drying time.

3. Hang and air dry

Hang peeled persimmons in a well ventilated and dry place to avoid direct sunlight that can cause the surface to dry and harden. The ideal environment is a cool and ventilated place with humidity below 60%, and anti dew should be collected at night. Northern regions can take advantage of the dry autumn climate, while southern regions recommend using mesh to prevent insects. It is recommended to hang at a height of 1.5 meters or more to facilitate air circulation.

4. Regularly flip

During the initial drying period, gently pinch the persimmons every day to help the internal moisture seep out. After 3 days, flip them every other day. When flipping, check for mold growth, and a slight white frost should be analyzed as normal sugar. Local softening can be found by adjusting the suspension angle to ensure even heating. Continue flipping for about 15-20 days until the flesh becomes translucent and gelatinous.

5. Moisture resistant storage

Dried persimmon cakes should be softened in a cool place for 3 days before being sealed and stored. The traditional method is to store rice straw compartments in pottery jars, while modern methods can use food grade sealed bags with deoxidizers. Suggest packaging and freezing to extend shelf life, and warming up to room temperature before consumption. If there are black spots or sour taste on the surface, it should be discarded immediately.

During the production process, attention should be paid to weather changes. When it is continuously cloudy and rainy, a dryer can be used for slow drying at 60 ℃. The traditional drying method can create a unique frosting and tough texture in persimmon cakes, but it requires high hygiene conditions. Regularly check for mold during storage, and pairing with tangerine peel or osmanthus can add flavor. People with weak gastrointestinal function should control their consumption, and diabetes patients should be more cautious.