The process of making persimmon products begins with the careful selection of raw materials. Fresh, ripe persimmons that are about seven to eight on the ripeness scale and have an orange or reddish peel are chosen for optimal texture and flavor. After selection, the astringent compounds are removed using methods such as carbon dioxide treatment or warm water immersion, which helps improve the taste and mouthfeel.
Next, the persimmons are peeled, cut, and the stems are removed. This is done using stainless steel knives or rotary cutters, and the fruit is immediately sliced into 4 to 6 pieces to extract the core. The slices are then rinsed in a 0.2% citric acid solution to remove any debris or dirt, ensuring cleanliness before further processing.
Following this, the persimmon slices undergo vacuum soaking, also known as vacuum sugar infiltration. This step involves placing the slices in a vacuum infusion machine and performing three stages of evacuation. The first stage uses a 20% sugar solution, where the vacuum is applied for 5 minutes, followed by release and soaking for 12 hours. The second and third stages use 40% and 60% sugar solutions respectively, with the same duration of vacuum and soaking time. To prevent sand from re-entering the product during this process, the sugar is pre-converted. This is achieved by heating the 60% sucrose solution to 105°C, boiling it for 5 minutes, and adjusting the pH to around 3 using citric acid. After cooling, 0.06% ascorbic acid is added to act as an antioxidant.
Once the persimmon pieces are properly infused, they are placed on baking trays and transferred to a drying room. They are baked at a temperature between 55°C and 60°C for 24 hours. Afterward, a coating is applied. The coating consists of a mixture of 2% pectin solution and 60% invert sugar, which is evenly spread over the surface of the persimmon pieces. They are then baked again for 4 to 5 hours until the coating becomes firm and no longer sticks.
Finally, the finished product is inspected, sorted, and packaged. Each piece is wrapped in cellophane and placed into plastic film bags with good sealing properties. An antioxidant is added per kilogram of persimmon product, and the bag is sealed to ensure freshness and quality.
The final product should have a golden or brown-yellow color, be transparent, have a flexible and chewy texture, and contain no visible sugar crystals or sand. The total sugar content should be approximately 65%, and the moisture content should range between 20% and 22%. This ensures a high-quality, delicious, and long-lasting persimmon product.
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