[1] persimmon origin

Persimmon cake, noto anche come cachi, è un famoso spuntino tradizionale in Cina. Il valore nutrizionale è molto alto, prodotto principalmente nella contea autonoma di Gongcheng Yao, Regione autonoma del Guangxi Zhuang, Cina, ha più di 400 anni di storia della coltivazione e della lavorazione. Gongcheng luna forma di frutta cachi bella, colore brillante, una pelle sottile, carne spessa senza semi, dolce e delizioso, è il miglior cachi.

[2] air heat pump persimmon dryer

Traditional persimmon drying, principalmente utilizzando il metodo di essiccazione naturale al sole, fortemente influenzato dal clima, il processo di essiccazione non può incontrare tempo piovoso. Altrimenti, sarà finito, e non può essere sanato, anche se a malincuore secondo il processo fino alla fine, il cachi è acido. Essiccatore di cachi a pompa di calore, 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. Therefore, 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 ore, 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%, baking 12 ore, 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 ore, 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 ore, 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.