Dry FruitPersimmonBiscuitThat is a dried fruit made from dried persimmons.It has a mellow and non-biting taste, is rich in nutrients, and is a must-have snack for home and travel.According to legend, dried persimmon biscuits were deeply loved by the Korean royal family, and became one of the popular foods in Korea.The following encyclopedia by MamaNet will introduce the making of dried persimmon biscuits in detail. If you are interested, you can learn about it.

How to make dried persimmon biscuits

Three minutes on stage, ten years of preparation off stage.Dried persimmon biscuits seem very simple and naive, but in fact, the process is complex and the production cycle is also long.Let's learn about how to make dried persimmon biscuits!

1. Selection: Choose persimmons that are large, have a moderate water content, are free from diseases and pests, and are not rotten.It is best to choose persimmons with few or no seeds.From the appearance, the color is golden yellow with a slight red, and the mature fruit with thin yellow is best.Persimmons should be harvested at the right time for processing. If harvested too early, the persimmons have a lot of water and little sugar, which will result in poor quality dried persimmon biscuits.If harvested too late, the persimmons are soft and ripe, and it is difficult to process.   

2. Peel: Use a metal knife to peel the outer skin of the fresh persimmons, while preserving the stem skin close to the and fruit stem.   

3. Drying: Spread the peeled persimmons evenly on a drying mat (the drying mat can be woven from bamboo) and dry them in the sun.The drying mat should be placed on a rack 1 meter high.During drying, the should face downwards, and dry overnight.During the day, if the weather is bad, you can use a plastic film to cover it, but the film should not be directly placed on the persimmons.Persimmons that have been rained on should be dried immediately with a dry cloth.If it is long-term rainy, you can dry it with low heat in the evening.Generally, after persimmons are dried and dried in the sun for 2 days, and on the 3rd or 4th day, when the outer flesh is slightly soft, you can start making biscuits.Continue to bake and dry for 10 to 12 days until half-dry, then stop drying.   

4. Making biscuits: The method of making persimmon biscuits is specific, so: the first time, do not apply too much force, to avoid breaking the skin and affecting the appearance.After 2 to 3 days, when the persimmon skin gradually dries and becomes wrinkled, continue to make the second time, and this time is the key to determining the quality.When making, apply more force than the first time, and completely soften the flesh.After another 2 to 3 days, when the persimmon skin appears large wrinkles, make the third time, and this time should flatten the persimmon skin, soften the flesh, and quickly shape it.It is best to do it on a sunny or windy morning, because the flesh of the persimmons is moist at night and has a firm texture, which is not easy to break.   

5. Frosting: Put the semi-finished product made of persimmon into a wooden box, with clean white paper on the top and bottom.After the frost, take out the persimmon biscuits and place them in a cool place. At this time, be careful not to expose them to the sun.Generally, put it out in the morning and put it back in the box in the afternoon.If it rains, use charcoal or smokeless coal as fuel, and bake it over low heat.After repeated processing, the persimmon biscuit will excrete sugar, and a white frost will appear on the surface, which is the finished product.The quality of the white frost on the persimmon biscuit depends on the water content of the persimmon biscuit.The best time to shape the persimmon biscuit is when it is hard on the outside and soft on the inside, and excessive water will leak out, making the surface sticky and unable to form frost.If the water is too little, it will not form frost.Good quality persimmon biscuits have a yellow-red flesh, and a transparent, sticky appearance, with a round and complete shape, with a copper bell-shaped edge, and a white frost on the surface.The sweet and sour taste is very appetizing.      

Persimmon biscuits are a delicious and nutritious food, but eating too much can also have harmful effects on the body.

Let's take a look at the harmful effects of eating too much dried persimmon biscuits.Eating too much dried persimmon biscuits can affect the absorption of calcium and other minerals.The tannins in dried persimmon biscuits can react with food, calcium, zinc, magnesium, and iron to form substances that cannot be absorbed by the body, so eating too much dried persimmon biscuits can lead to a lack of these minerals.Eating too much dried persimmon biscuits can affect appetite.

Dried persimmon biscuits are rich in sugar, so eating dried persimmon biscuits is more satisfying than eating the same amount of snacks, which can affect appetite and reduce the intake of regular meals.

Generally, it is recommended that you do not eat dried persimmon biscuits on an empty stomach, and each time you eat dried persimmon biscuits no more than 200 grams.Eating too much dried persimmon biscuits can lead to stone formation.

The persimmon biscuits contain a lot of fruit pulp, tannins and other substances, which can react with stomach acid to form gel-like substances that cannot be dissolved in the body, leading to stone formation.Eating too much dried persimmon biscuits can cause discomfort.

Dried persimmon biscuits are cold, so eating too much can cause discomfort, such as nausea, vomiting, etc.：What is the white frost on dried persimmon biscuits?Those who have eaten dried persimmon biscuits know that dried persimmon biscuits have a thin layer of white frost, which is very beautiful.

What is this white frost?：

How is it formed?

When fresh persimmons are dried, the water evaporates, and the sugar and fructose in the flesh penetrate into the skin.

Fructose is sweet and easy to absorb water, so it is absorbed into the surface of the dried persimmon biscuit, which forms a sugary film.

Glucose is not as sweet as fructose, and it is not easy to absorb water, so it becomes a white powder on the surface of the dried persimmon biscuit, which wraps the absorbed fructose, making the whole dried persimmon biscuit dry.The dried persimmon biscuits on the market are almost all with this white frost, which is very attractive.In fact, the natural dried persimmon biscuits are only a small part.

So when buying dried persimmon biscuits, you should be careful.

Generally, the artificially "powdered" dried persimmon biscuits are loose and difficult to hold, while the natural dried persimmon biscuits are firm and stable.

Ingredients: Ginger50g, Cinnamon 20g,White sugar2/3 cup, Dried persimmon slices 8 pieces,Pine nuts1 tablespoon, Water 7 cupsInstructions

1. Peel ginger and cut thinly.：

2. Place ginger in 4 cups of water and simmer over low heat, then add cinnamon.

3. Remove ginger and cinnamon, and simmer with white sugar.

4. Remove the stems from the dried persimmon slices and shape them into oval shapes.

5. Place the dried persimmon slices in the soup, and after they have soaked, sprinkle 3-4 pine nuts on top.

Effects of dried persimmon slices

The slices should not be judged by appearance.

Although dried persimmon slices are readily available, their effects should not be underestimated.They can treat sore throats, mouth sores, and constipation.In addition, they can also treat cough.Please learn about the effects of dried persimmon slices below!1. A layer of persimmon frost is attached to the surface of the dried persimmon slices, which is white and resembles skin, and can treat sore throats and mouth sores.2. Dried persimmon slices, after processing and simmering, can treat constipation and cough in the elderly, and also have certain therapeutic effects on hepatitis.

3. Dried persimmon slices are rich in pectin, which is a water-soluble dietary fiber, and have good laxative and digestive effects.

4. Dried persimmon slices can effectively supplement the body's nutrients and intracellular fluid, and have a moisturizing and nourishing effect.5. Dried persimmon slices can promote the oxidation of ethanol in the blood, and assist the body in excreting alcohol, reducing the damage caused by alcohol to the body.

6. Dried persimmon slices contain a large amount of vitamins and iodine, which can treat local thyroid enlargement caused by iodine deficiency.

7. Dried persimmon slices can also lower blood pressure, soften blood vessels, increase blood flow to the coronary arteries, activate blood circulation and relieve inflammation, and improve cardiovascular function.

How to store dried persimmon slices

The storage of dried fruits has always been a headache for many people.

So, how should dried persimmon slices be stored?

Regarding the storage of dried persimmon slices, the " " summarizes three methods: regular packaging, non-sealed low-temperature packaging, and room temperature sealed packaging. Please learn more below.1. Regular methodThe best way to store dried persimmon slices is to place them in a ceramic container that is easy to seal, insect-proof, rodent-proof, and moisture-proof, and store them in a cold, dry, and well-ventilated place.

When storing dried persimmon slices in a jar, in order to prevent the moisture of the persimmon slices from contacting and melting the persimmon frost, which affects the appearance, some drier persimmon peels can be mixed with the persimmon slices.2. Non-sealed low-temperature storageThe lower the ambient temperature and relative humidity, the better it is for preserving the persimmon frost.

For non-sealed dried persimmon slices, when the water content of the persimmon slices is 16%, the temperature is 7℃, and the relative humidity of the air is 53%, the storage time of the dried persimmon slices can reach more than 12 months.3. Room temperature sealed storageWhen the temperature is 25℃, and the dried persimmon slices are packaged in transparent composite plastic bags, with a water content of 25-26%, the storage time can reach more than 6 months, and the flavor remains unchanged.

Are dried persimmon slices harmful if eaten in excessDried persimmon slices are a delicious and nutritious food, but eating too much can also harm the body.

Please see the harmful effects of excessive consumption of dried persimmon slices below.

1. Excessive consumption of dried persimmon slices can affect the absorption of calcium and other minerals.The tannins in dried persimmon slices can form compounds with calcium, zinc, magnesium, and iron in food, which cannot be absorbed by the body, so excessive consumption of dried persimmon slices can lead to a lack of these minerals.

2. Excessive consumption of dried persimmon slices can affect appetite.Dried persimmon slices contain a lot of sugar, so people feel more full when eating dried persimmon slices than eating the same amount of snacks, which can affect appetite and reduce the intake of main meals.

Generally, it is recommended to eat no more than 200 grams of dried persimmon slices at a time.3. Excessive consumption of dried persimmon slices can cause stones.Dried persimmon slices contain a lot of pectin and tannins, and these substances can react with gastric acid to form gelatinous blocks that are difficult to dissolve, which can form stones in the stomach.

4. Excessive consumption of dried persimmon slices can easily cause discomfort.Dried persimmon slices are cold in nature. If consumed in excess, it can cause discomfort, such as nausea and vomiting.

What is the white frost on dried persimmon slicesEveryone who has eaten dried persimmon slices knows that there is a thin layer of white frost on dried persimmon slices, which is crystal clear and very beautiful.

What is this frost made of?

How is it formed?Please learn more about it below!Fresh persimmon contains a lot of water, as well asgrapes

sugar and fructose.When it is dried into dried persimmon slices, the water graduallyevaporates, and the sugar and fructose in the fruit pulp also permeate into the surface.Fructose is very sweet and easily absorbs water. When it permeates into the surface of the dried persimmon slice, it will grab the moisture in the air and stick to the surface of the persimmon slice, similar to the sugar on the outside of candied fruit.While fructose is not as sweet as glucose, and it is not easy to absorb water, when it permeates into the surface of the dried persimmon slice, it becomes a layer of white powder, which wraps up the adsorbed fructose, and makes the entire dried persimmon slice dry. This white powder is the fructose powder.Currently, most of the dried persimmon slices on the market have this beautiful white frost, which is particularly attractive to consumers.

However, in fact, natural persimmon frost is only a small part. Most of the persimmon frost is artificially added.Therefore, when buying dried persimmon slices, consumers should pay attention.

Generally, dried persimmon slices with artificial "dusting" have loose and easily detachable frost, which is sticky. Natural persimmon frost is firm and difficult to detach.However, in fact, naturally formed dried apricot kernels only account for a small part, and most of the apricot kernels are artificially added.

Therefore, when purchasing dried apricot kernels, consumers should be careful.Generally, manually "powdered" apricot kernels have loose and easily falling apricot kernel layers, which are sticky, while naturally formed apricot kernels have firm and less easily falling layers.