[1] persimmon origin

Persimmon cake, poznat i kao dragun, je poznata tradicionalna užina u Kini. Nutritivna vrijednost je vrlo visoka, uglavnom se proizvodi u autonomnom okrugu Gongcheng Yao, Autonomna regija Guangxi Zhuang, kina, ima više od 400 godina istorije uzgoja i prerade. Prekrasan oblik ploda Gongcheng mjeseca dragulja, svijetle boje, tanku kožu, debelo meso bez sjemenki, slatko i ukusno, je gornji dragun.

[2] air heat pump persimmon dryer

Traditional persimmon drying, uglavnom koristeći prirodnu metodu sušenja na suncu, pod velikim uticajem klime, proces sušenja ne može naići na kišno vrijeme. Inače, biće gotovo, i ne može se popraviti, čak i ako nevoljko u skladu sa procesom do kraja, dragun je kisel. Toplotna pumpa za sušenje persimmona, using PLC touch screen control, microcomputer operation 24 hours continuous drying operation, can reduce the traditional process of artificial fatigue, but also improve the traditional drawbacks of eating by the sky!

Persimmon fruit can be harvested when it turns red from yellow. If it is too late to pick, it will fall from the tree and break. If it is not mature enough, the processed persimmon will affect the taste. Stoga, the harvest process is also a process of choice, too small, cooked too strong persimmon began the first natural and artificial choice.

[3] persimmon drying reference technology

Wash 1. After peeling, put them evenly on the tray, put them in the oven, heat 40℃ bake for 10 sati, ventilate and dehumidify every 2 hours for 20 minutes each time

2. the fruit surface is white , the technique should be light, and then continue to use 45℃, humidityshould be adjusted to 65%, pečenje 12 sati, during the attention to ventilation and dehumidification, regular turn them over to keep them evenly heated.

3. 3. carries on the second kneading cake to the surface fold persimmon, kneads the persimmon meat to disperse, but can not pinch, rotates the pinch, then uses 50℃, the humidity 30%, the baking 15 sati, during the period pays attention to the ventilation dehumidification, the time turns over evenly heats.
4. the third kneading cake, continue to bake with 45℃ for 10 sati, wait for persimmon soft and hard to recover, back to soft frost.

Attention [4] persimmon drying

If you want to produce persimmon cream, you must have a low temperature environment. Place dried and kneaded persimmon in a cool and dry room and slowly form persimmon cream at low temperature.

Persimmon has some strange characteristics, that is, can not fall, can not be too dry. The fallen persimmon will turn black and affect the taste and color. Too dry persimmons will not frost. So in the process of persimmon drying, there is a job is to join the rod. In order to evaporate water quickly, there will be a large gap between the suspenders. After the evaporation of water in the later period, it is necessary to combine the rods to reduce the evaporation of water, so as to ensure that the persimmons are not too dry frost.