1、 How to dry persimmons

1. Choosing persimmons: choosing the right fresh persimmons is a key step, otherwise it will affect the edible taste of persimmons. It is best to choose fresh persimmons with intact peel, no cracks, sufficient water content and stone. If persimmons without nuts are eliminated directly, fresh persimmons must have nuts when drying persimmons. In addition, it's best to choose half life persimmons instead of ripe persimmons

2. Peeling: after cleaning the selected persimmon, peel it with a knife and leave the calyx plate and part of the fruit handle. Don't throw away the peeled skin. Dry it and save it. Use it when it's frosted later

3. Drying persimmons: use rough and strong hemp thread to tie the peeled persimmons to the rope from the fruit handle, and try to keep a distance of about 2 inches between the two persimmons. Then hang the tied persimmons in a sunny, warm, dry and well ventilated place and dry them for about ten days

4. Kneading persimmons: when drying, you need to observe the state of persimmons. Generally, the persimmon surface will begin to turn white and peel in about 3-4 days. At this time, when you feel the flesh of the persimmon is soft, you can gently knead the persimmon with your hand to fully soften and remove astringency. Then after drying for a period of time, when there are wrinkles on the surface of the persimmon, you can knead the persimmon a little harder and crush the hard blocks in the pulp. After another two to three days, knead for the third time

5. Pie shape: when kneading persimmon for the third time, it is necessary to knead the fruit handle and calyx plate, squeeze out the persimmon core, and squeeze the persimmon into a pie shape with both hands. Then fold the top and pedicle of the two persimmons outward and place them on the screen window or bamboo basket to continue drying for a period of time. Until the persimmon starts to harden and is not easy to pinch by hand, you can put the persimmon away and prepare for frost

6. Frosting: put the collected persimmon into a suitable container, match the two cakes, put a layer of persimmon skin, put a layer of persimmon cake, and cover the top with a layer of persimmon skin. Then wrap it in plastic paper, seal it and put it in the shade. 4 ~ 5 days later, when the persimmon begins to soften, take it out and spread it in a ventilated and cool place to dry, and persimmon frost will be generated. This step needs to be repeated 4-5 times to make the persimmon cream better

2、 Why is it black

There may be two reasons for blackening. First, the persimmon pulp may be oxidized and blackened. Because dried persimmons need to be peeled, the fruit will slowly oxidize and blacken as soon as it comes into contact with the air. After a long time of drying, the degree of oxidation will become heavier and heavier, and the epidermis will be blackened. Second, mildew and blackening. If the persimmon is not dried in a ventilated and dry environment and is not turned frequently, the persimmon is easy to be damp, moldy and blackened