Do you need to peel the dried persimmons when making them? Why do you need to peel the dried persimmons when making them?

We all know that dried persimmons are made from fresh persimmons. They are sweet and delicious, and they are soft and sticky. Many people like to eat them, and some people even add dried persimmon cakes to eat. There are certain requirements for making dried persimmon cakes, especially the processing of persimmons. So do you need to peel the dried persimmon cakes? Let's take a closer look!

Do you need to peel the dried persimmons?

When making dried persimmons, the skin must usually be peeled.

There are two common types of dried persimmons: one is a round cake, and the other is a triangular shape. No matter which type of dried persimmon is used, the production of the dried persimmons is inseparable from a key process, which is to peel the persimmons. (Because dried persimmons are made from hard persimmons, the skin is peeled, not peeled)

Some friends may not pay much attention to it and do not realize that the persimmons are peeled. But if we look closely at the persimmons near the fruit stem, we can clearly see a circle of harder part under the fruit stem, which is the remaining persimmon skin.

Why do we need to peel dried persimmons?

In fact, this operation has the following three main advantages:

Peeling can speed up the drying process

Persimmon cakes are persimmons that have been air-dried and dehydrated. The smooth skin of persimmons has a good water-retaining function. If it is not peeled in advance, the air-drying and dehydration time will become much longer, far from being completed in 7 to 10 days.

Peeling the skin removes most of the astringency

The astringent taste of persimmon mainly comes from the tannic acid (tannic acid) in it. Most of the tannic acid in persimmon is concentrated in the persimmon skin. Peeling the persimmon skin removes the main source of the astringent substance. The remaining ones will lose their astringency as they dry out and over time.

Peeling can improve the taste

Anyone who has eaten persimmons knows that the skin of persimmons is thin but relatively tough, especially for the hard persimmons used to make persimmon cakes. Therefore, if the skin is not peeled off, even if it takes a longer time to air-dry it into persimmon cakes, the outer layer will inevitably become difficult to chew, greatly destroying the soft and glutinous taste of the persimmon cakes.

So to sum up, if you want to make sweet and soft persimmon cakes, the skin of persimmons must be peeled off. But the peeled skin does not have to be wasted. It can be air-dried and made into fillings for storing persimmon cakes, which is a waste for recycling!

What is the white frost on the surface of persimmons?

The "white frost" on the surface of persimmon cake has always been quite mysterious in the past. Some said that this layer of "white frost" was a moisture-proof additive, some said it was some kind of mold, etc., but in fact, the composition of this layer of "white frost" is very common, and its main ingredient is glucose powder.

Persimmons are fruits with a relatively high sugar content, but at the same time, they also have a high water content, so in normal conditions, persimmons have enough water to dissolve the sugar. But when persimmons are made into dried persimmon cakes, the water is lost quickly during the air-drying process, so naturally the sugars begin to gradually precipitate out of the surface. The main component of these sugars is glucose, which is not particularly sweet and is not easy to absorb moisture in the air, so it appears on the surface of the dried persimmon cakes in the physical form of "white frost", giving the dried persimmon cakes a sweet and non-greasy flavor.