Yuhuan long persimmon [Zhejiang Yuhuan specialty]

What is Yuhuan long persimmon? Authentic Zhejiang Yuhuan specialty: Yuhuan long persimmon

Content summary:Do you want to know what Yuhuan long persimmon is? This article is a detailed introduction toZhejiang Yuhuan specialty - Yuhuan long persimmon. The editorial team of China Specialty Network reviewed and collected relevant information on Yuhuan long persimmon, and reorganized and edited it. The full text takes about 5 minutes to read, mainly including the basic introduction of Yuhuan long persimmon and its nutritional value? What are the product characteristics of Yuhuan long persimmons? The production method of Yuhuan long persimmon, etc

Basic Introduction of Yuhuan Long Persimmon

Yuhuan Long Persimmon, also known as Hongtong Persimmon or Milk Persimmon, is an excellent variety of persimmon in the family Persimmons. It is one of the three traditional famous fruits in Yuhuan County and has a cultivation history of more than 300 years. The current cultivation area has reached 670 hectares and the annual output is nearly 100000 tons. Yuhuan long persimmon won the first prize at the first astringent persimmon competition in Zhejiang Province with excellent quality

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

What are the product characteristics of Yuhuan long persimmons

Firstly, the fruit is large and beautiful in shape. The fruit is long oval shaped, with a bright red color. The average weight of the fruit is over 140 grams, and the larger one can reach 260 grams

Secondly, it has a sweet taste and excellent quality. The fruit has a sweet taste and less water content, with a soluble solids content of 18.8-21.1%; Less or no nuclei, rich in cellulose. The maturity period is from late October to early November

Method for making Yuhuan long persimmons

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