Xinchang Niuxin Persimmon [Zhejiang Xinchang Specialty]

What is Xinchang Niuxin persimmon? Authentic Zhejiang Xinchang specialty: Xinchang Niuxin persimmon

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

Basic Introduction of Xinchang Niuxin Persimmon

Xinchang Niuxin Persimmon has a circular or blunt conical crown, elliptical or elongated leaves, and a full margin

Xinchang Niuxin persimmon has a sweet and juicy taste, making it a delicious fresh food with an edible rate of over 96% and high nutritional value. In medicine, using persimmon stems and persimmon cakes as medicine has certain therapeutic effects on treating gastrointestinal diseases, stopping bleeding, moistening stools, and lowering blood pressure. Shidi can also treat hiccups and nocturia. In addition, persimmons can also replace grains in brewing wine, vinegar production, etc. Persimmon lacquer extracted from green persimmons is an important industrial raw material

3. Mature fruits contain tannins. Bitter persimmons contain a lot of carbohydrates, with 10.8 grams per 100 grams of persimmons, mainly sucrose, glucose, and fructose. This is also why people feel that persimmons are very sweet. Fresh persimmons are high in iodine

Niu Xin persimmon blooms from mid May to early June. The flowers are bell shaped, yellow white, and mostly monoecious with different flowers (single sex or coexistence of both sexes). The flowering period is generally 7-12 days, and the flower stem is 0.5-1.0 cm long and hairy. The calyx is large and four lobed, with hairs inside the tube and lobes. There are 12-16 stamens in male flowers, 8-16 in bisexual flowers, and only 8 in female flowers. The filaments are 1.5-2.0 centimeters long. Ovary 8-chambered, style detached from base, with short hairs. The fruit is heart-shaped and has a nipple like protrusion at the top. The color of the fruit changes from green to yellow, and when it becomes hot, it turns orange red. The seeds are flat and brown in color, with one side of the navel being straight and the other side being curved

Method of making Xinchang Niuxin persimmon

Natural drying method for making persimmon cakes

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. Sunbathing: 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 0.8-1 meters, and lay a layer of dried persimmon leaves on top. Place the peeled persimmon fruits on the top of the frame, and place a single layer on the foil for sun exposure. Cover them with a mat at night to prevent dew and rain. After about 10 days, the fruit flesh will shrink and the top of the fruit will sink. Perform the first flipping, and then flip it every 3-4 days. Pinch the cake at the same time every time. When pinching the persimmon cakes for the second time, the outside will be hard and the inside will be soft. If there is no sweating phenomenon after softening, apply frost. Only then can frost be applied

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 the jar, repeat stacking until the jar is full, then seal the jar and place it in a cool 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