How to make dried persimmons at home? Sharing the simplest detailed method

Dried persimmons are a processed product of fresh persimmons, containing a lot of pectin, and they taste soft and sweet. They have three major benefits: beautifying the skin, fading spots, and aiding weight loss. Therefore, many women and middle-aged and elderly people like to eat dried persimmons. So how do you make dried persimmons at home? Below is the simplest detailed method for making dried persimmons. Come and take a look!

1. Nutritional value table of dried persimmons

2. How do you make dried persimmons at home? The simplest method is as follows:

1. Step one: choose the persimmons

Before making dried persimmons, choosing fresh persimmons is an important process. We should choose ones without cracks or damage, with well-shaped fruit, high sugar content, and sufficient water content. Be sure to choose persimmons with seeds. Persimmons without seeds can be eliminated directly, because when making dried persimmons we definitely need ones with seeds. Also, when choosing persimmons, do not choose ones that are already very ripe. It is best to choose a half-ripe variety.

2. Step two: peel the persimmons

Put the selected persimmons in a large basin and wash them once, then peel them with a small knife. If there is no machine at home, you can call family members to help peel them by hand, which will make peeling much faster. When peeling, our hands must be clean. The peeled skins can be dried in the sun and used later when the frost forms.

3. Step three: sun-dry the persimmons

When sun-drying the persimmons, you can use rough hemp rope, tying it section by section around the remaining fruit stem on the persimmon and making a knot. Note that it is not on the seed. The seed cannot bear much weight, while the tip of the stem can bear a bit more weight. About five or six persimmons can be hung on one hemp rope, and there should be a certain spacing between them. After everything is done, hang the rope in a sunny, ventilated, clean place for full sun exposure. At night and on rainy days, cover them with something to prevent dew and moisture. Turn them once every two days. When turning them, you can also gently pinch the dried persimmons. After about ten days of sun-drying, when they have already become flat and dried, you can collect them in a basin.

4. Step four: let the dried persimmons develop frost (frosting)

Press the tops of every two dried persimmons together, with the stem ends facing outward. In a clean container, place a layer of the previously sun-dried persimmon skins, then a layer of dried persimmons, repeating this arrangement continuously until all are placed. Then seal the container and put it in a cool place to develop frost. It is best to cover it with a layer of straw as well. Whether the frosting turns out well mainly depends on how well the temperature is controlled, so when frosting, the temperature must be controlled well. The lower the temperature, the better.

5. If the outdoor temperature is relatively low, we can dry the persimmons artificially!

The main method of artificially drying persimmons is baking. This is more suitable for workshops that process and sell dried persimmons, not for home use. If you want to use it at home, it is also possible, but it is rather troublesome. You need to build a drying room, keep the temperature at around 40 degrees, and place them on a baking oven to dry. Every four hours, you need to ventilate them once. In about a week, the persimmons can be dried into dried persimmons. Then you can store the dried persimmons in a container to soften and develop frost. It should be noted that when baking persimmons, the temperature must not exceed 50 degrees, and appropriate ventilation is also needed, otherwise they will grow mold. If they grow mold, all your previous work will be wasted.

3. Although dried persimmons are delicious, there are these taboos!

1. Do not eat dried persimmons on an empty stomach, otherwise you may get stones. It is not a big problem to eat them once or twice, as long as you do not eat them this way often.

2. After eating dried persimmons, do not drink milk within one hour, as it is bad for the body.

3. Persimmons and dried persimmons cannot be eaten together with kelp, nori, pickled cabbage, black jujube, alcohol, radish, goose meat, crab, sweet potato, eggs, or vinegar, as it will harm the body.

Summary: The above is a simple method for making dried persimmons at home that has been compiled for everyone. Have you learned it? This article is compiled from the internet.