Beijing Persimmon [Shanxi Yuncheng Specialty]

What is Beijing persimmon? Authentic Shanxi Yuncheng specialty: Beijing persimmon

Content summary:Do you want to know what Beijing persimmon is? This article is a detailed introduction to the local specialty of Yuncheng, Shanxi Province - Beijing Persimmon. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Beijing Persimmon. The full text takes about 6 minutes to read, mainly including the basic introduction of Beijing Persimmon and its nutritional value? What are the product characteristics of Beijing persimmon? The production method of Beijing persimmons, etc

Basic Introduction to Beijing Persimmons

Beijing Persimmons are distributed in Beijing Township, Linyi County, involving 30 administrative villages such as Weizhuang, Zhaizhuang, Jiazhuang, Qicun, and Wangjiazhuang. In 2011, it was recognized as a geographical indication agricultural product, with a protected area of 110 ° 21 ′ 00 "to 110 ° 55 ′ 15" east longitude and 34 ° 58 ′ 50 "to 35 ° 18 ′ 15" north latitude. The certified area is 200 hectares and the annual output is 9000 tons. The Beijing persimmon fruit is large, with an average weight of 230 grams per fruit, and the largest fruit weighs 400 grams. When ripe, its appearance is thick red at the top of the fruit, with a bright appearance and orange red flesh. The meat is hard, sweet, and refreshing, and it is extremely nutritious. After testing, carbohydrates ≥ 14.8g/100g, protein ≥ 1.82 g/100g, vitamin C ≥ 29.4 mg/100g, magnesium ≥ 10.9mg/100g, calcium ≥ 17.6 mg/100g and other substances are all higher than ordinary varieties

What are the nutritional values of Beijing persimmons

What are the product features of Beijing Persimmon

The Beijing persimmon has a large fruit, with an average weight of 230 grams per fruit, and the largest fruit weighs 400 grams. When mature, its appearance is thick red at the top of the fruit, with a bright appearance and orange red flesh. The meat is hard, sweet, and refreshing, and it is extremely nutritious. Carbohydrates ≥ 14.8g/100g, proteins ≥ 1.82 g/100g, vitamins ≥ C29.4 mg/100g, magnesium ≥ 10.9mg/100g, calcium ≥ 17.6 mg/100g and other substances are all higher than ordinary varieties

Method of making Beijing persimmons

Natural drying method for persimmon cake processing

Operation points:

1. Fruit selection: Select fully ripe, hard flesh, upright fruit shape, flat or slightly raised fruit top, no longitudinal grooves, high sugar content, few or no seeds varieties. Remove mechanical injuries and insect fruits

2. Peeling: Most of them use foot operated semi-automatic peeling machines. Rotate the fruit peel in a circular motion and remove it. The peeling should be clean, and the peeling should be thin and even<3. Drying cakes: Choose a place with sufficient sunlight, good air circulation, and clean hygiene. Use wooden sticks or bricks to build a frame, with a height of 0.8 to 1 meter, and cover it with bamboo foil. Place the peeled persimmon fruits with the top facing upwards and place them in a single layer on a foil for sun exposure. Cover them with a mat at night. Prevent dew and rain on rainy days. After about 10 days, the fruit flesh will shrink and the top of the fruit will sink. Perform the first turning, and then turn it every 3-4 days. Pinch the persimmon cake at the same time each time. When kneading the persimmon cake for the second time, the outer part will be hard and the inner part will be soft. If there is no sweating after it softens, it can be defrosted

4. Frosting: Align the top of the two cakes with the calyx outward, place a layer of dried persimmon skin and another layer of persimmon cakes in a jar, repeat stacking until the jar is full, then seal the jar and place it in a cool and shady place to frost. The frosting on persimmon cakes is related to the ambient temperature, and the lower the temperature, the better the frosting. Therefore, the jar should be placed in a cool and shady place