Processing of sugar persimmon slices

1. Raw materials. Choose persimmons whose persimmons have turned yellow and have been deastringent as raw materials. 90 kilograms of persimmons, 30 kilograms of sugar and 20 kilograms of salt.

two。 Raw material handling. Wash, peel, cut in half, cut off the pedicel and rinse with clean water.

3. Soak. Soak the persimmons in salt water containing 5 kilograms of salt and water to form 5% Mel. 6% for 12 hours, and the water should soak the persimmons. In order to avoid oxidation and blackening of persimmon, persimmon should be soaked while being treated.

4. Salt. Put the remaining 15 kilograms of salt in the same layer of persimmon as the persimmon fruit, and put a layer of salt into the jar and stain it for about 10 days.

5. Rinse. The salted persimmon fruit is cut into thin slices 3-4 cm thick with a stainless steel knife, and the salt is diluted with water. Change the water every 4 hours, a total of 5 Murray 6 times, press out the water.

6. Sugar stains. Press the dried persimmon slices and all the sugar into a layer of persimmon slices (about 16 cm thick) and a layer of sugar into a large vat and stain for 15 hours. In order to make persimmon slices absorb sugar evenly, persimmon slices and sugar solution can be replaced in another container. From now on, it will be changed once in the morning and in the afternoon. In order to prevent the product from returning sand (sugar precipitation and crystallization), the remaining sugar solution of persimmon slices can be boiled in a copper pot or stainless steel pot, put into a cylinder, add 0.4% citric acid (according to the amount of sugar), stir evenly, completely dissolve in the sugar solution, cover and keep warm for 90 ℃, cool after 30 minutes, continue the sugar stain, and the phenomenon of sand return can be prevented. The content of reducing sugar in the converted sugar solution is about 20%.

7. Let's dry. Remove the persimmon slices after 3 days of sugar soaking and filter out the sugar solution. Expose persimmon slices for 8 hours, turn them every 2 hours, then pour into the used sugar solution, sugar stain for 3 days according to the above method, and then expose 6 persimmons for 8 hours. The product is finished when all the sugar is absorbed and the persimmon slices are semi-dry and gelatinous.