Licheng Persimmons [Shanxi Licheng Specialty]

What is Licheng persimmon? Authentic Shanxi Licheng Specialty: Licheng Persimmons

Summary:Do you want to know what Licheng Persimmons are? This article is a detailed introduction to the special product of Licheng, Shanxi Province - Licheng Persimmon. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Licheng Persimmon. The full text takes about 4 minutes to read, mainly including the basic introduction of Licheng Persimmon and its nutritional value? What are the product characteristics of Licheng persimmons? The production method of Licheng persimmons, etc

Basic Introduction to Licheng Persimmons

Persimmons are known as one of the "Four Treasures" of Licheng. Licheng County is an economic forest base county in Shanxi Province. Persimmon fruit is juicy, sweet, beautiful in color, and rich in nutrients. It is a popular fruit and is known as the best fruit in late autumn. As the foreign saying goes, 'One apple a day keeps the doctor away from me.' However, when it comes to preventing arteriosclerosis, persimmons are far more effective than apples and can be called the king of fruits that are beneficial to heart health. So 'an apple a day is better than a persimmon a day'

Method of making Licheng 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 place to let frost form. 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