"After two months of dehydration drying, our Fuping persimmon can finally start sales in December. This year, we launched a new package of persimmon, very suitable as a pair. "The festival gifts, hoping to study greatly home to introduce more consumers of persimmon." From Shaanxi "the brand of persimmon persimmon" person in charge of Miss Hu said.

"The main producing countries of Persimmon in the world is China, and the birth of persimmon is in Fuping"

"Many consumers because learning much about Shaanxi Fuping, but few people know Fuping persimmon. "The world's major producing countries for China persimmon, persimmon eugenic area is located in the Museum of the world's only persimmon persimmon in Japan on Fuping City Yoshino records in Fuping." this sentence. The Fuping area since the beginning of the Han Dynasty after planting persimmon persimmon, the existing high quality base 100 thousand acres, and a wide variety of rose persimmon, persimmon pepper bottom, persimmon, persimmon, pearl fowl and other more than and 10 varieties of persimmon. Among them, the bottom up persimmon not only nutritional value among similar products of the crown, and a cake rate as high as 26%, known as the "cake treasures". We will mainly come from the Fuping persimmon varieties of fresh persimmon."

In fact, in Fuping the persimmon production process also has been around for thousands of years. In ancient times, we found that the fresh persimmon made of persimmon, not only can greatly prolong the preservation time, and better taste Ruannuo sweet, so began to develop improved persimmon production process. Fuping persimmon production process in the Ming Dynasty has become mature, production of persimmon repeatedly was chosen as a tribute to the imperial court. Now, Fuping persimmon are exported to Japan, Korea and Russia, Vietnam, Canada and other countries, are inseparable and Fuping local high quality fresh persimmon, and long production process."

"After the party really long taste of Fuping persimmon frost"

"Our brand is the" the persimmon persimmon ', is mainly based on the production process of Fuping persimmon complex. Persimmon production from fresh persimmon picking on the season, the weather has strict requirements, and then after peeling, hanging, pinch shape, frost and other multi-channel technology can appear in front of the consumer. This is a story full of persimmon." Miss Hu said with a smile.

"Simple to introduce the production process of Fuping persimmon, persimmon is after you will find the wind, put the real taste. First of all, when picking fresh persimmon, we must choose the frost, this is mainly because the frost after persimmon has been fully mature, and the sugar content is the highest, which is an important factor in determining the taste of dried persimmon. After the persimmon harvest, we will be one by one in the part of the persimmon to cut out the hook shaped to facilitate the shelves."

"The next step is to be before we are persimmon peel, artificial skin, very time-consuming, then we invented the peeling machine, not only to achieve a high demand, but also very clean skin."

"After hanging is peeled, different from the Guangxi area in Fuping plain, persimmon mainly adopts hanging way air dry dehydration, before we are all with a rope hanging, later changed to cross drying, although the cost increase, but can make cross ventilation in the dehydration process of persimmon better drying, thus promote the persimmon cake formation rate."

"To be dried prototype formed after we have to make persimmon pinch type, has two main functions, the first is the persimmon can accelerate the dehydration, the second is to pinch off the inside of the dried meat, dried meat let out of the final shape of uniform, good-looking and delicious."

"After nearly two months of dehydrated persimmon, has been formed, in order to prevent the persimmon fight with each other in the process of storage, our workers before a cut left hook, the process is very hard."

The last step is to wait for the persimmon frost, Fuping persimmon with natural frost on the shelf, persimmon, we will choose a dry, ventilated, cold place, persimmon stored inside for persimmon fructose and glucose and other sugar oozed persimmon surface, cold crystallization, the formation of dried persimmon. But over time, made more thick. Of course, because no love Japan and South Korea market cream persimmon, we will be in before frost on the part of the export."