How long is the shelf life of dried persimmon

The production of persimmon cake is actually to dry fresh persimmons. Sun-dried persimmons have relatively little water, so they taste sweeter and the storage time can be greatly extended. Generally speaking, the shelf life of persimmon cake can be as long as six months to one year. As long as the storage conditions are not a problem, the storage time will be longer.

1. How long is the shelf life of dried persimmons?

When persimmons are in season, there will be many fresh persimmons for sale in the market. But if it is not the persimmon season and you still want to eat persimmons, you can choose to buy persimmon cakes at this time. Because the shelf life of persimmon cakes is much longer than that of dried persimmons, you can eat persimmon cakes all year round, and you don't have to wait until the persimmon season to taste the flavor of persimmons.

Generally speaking, the shelf life of persimmon cakes ranges from about 6 months to 1 year. The key lies in whether the production steps are strictly followed during the production process. It also depends on the storage environment. If the environment is suitable for preserving dried persimmons, the storage time will be relatively longer. For example, if stored in a dry and ventilated place, persimmon cakes can be stored for a long time. However, if stored improperly in the humid south, persimmon cakes will rot quickly. Therefore, if you want to preserve persimmon cakes for a long time, you must pay attention to the production method and storage method.

2. Can persimmon cakes be eaten after being stored for a long time?

Can.

The sugar in the dried persimmon will naturally seep out to form a layer of white frost, so it will turn white and is edible.

1. The white substance on the surface of dried persimmons is persimmon frost, the main component of which is fructose. Since dried persimmons are dried fruits, they are made by natural sun-drying. As the water evaporates, the fructose dissolved in the water precipitates in the process to form persimmon frost.

2. Persimmon frost moisturizes the lungs and can be used for dry throat, mouth sores, etc.; persimmon calyx has the effect of reducing adverse reactions and stopping bleeding; persimmon cake and stomach stop bleeding; persimmon leaves have a hemostatic effect and are used to treat coughing up blood, blood in the stool, bleeding, and vomiting blood. Recent studies have found that persimmons and persimmon leaves have antihypertensive, diuretic, anti-inflammatory, and hemostatic effects.

The white frost on normal persimmon cakes is glucose powder and fructose powder. When the persimmons are dried into persimmon cakes, the moisture evaporates, and the glucose and fructose contained in them penetrate into the epidermis to form white powder. This is edible. Some businesses also apply a layer of titanium dioxide on the surface of persimmon cakes, which is harmful and cannot be eaten. Persimmon is a cool fruit and it is okay for people with acne to eat some of it, but they should not eat too much as it contains a large amount of tannic acid, which can easily cause stones in the body.

3. How to make persimmon cakes

1. Prepare 5 soft persimmons, wash them with clean water, and remove the persimmon stems.

2. Peel the persimmons.

3. Place the peeled persimmons in a clean small bowl.

4. Use a rolling pin to press the persimmon into puree.

5. Put the persimmon puree into the pulp cup of a food processor and turn on the power to squeeze it into persimmon jam. (Note: The purpose of squeezing jam is to achieve a more delicate taste, but do not add water during the jam squeezing process).

Why do people make persimmons into persimmon cakes? That's because persimmon cakes have high nutritional value. Persimmons made into persimmon cakes are easy to store and the nutritional value of persimmons is not lost. Persimmon cakes are not only rich in nutritional value, but also have many functions and effects. Persimmon fruit is sweet and astringent, neutral in nature and non-toxic; persimmon calyx is astringent and neutral in nature, and enters the lung, spleen, stomach and large intestine meridians; it has the effects of clearing heat and moistening the lungs, promoting fluid and quenching thirst, strengthening the spleen and resolving phlegm; it is used to treat lung heat cough, dry mouth and thirst, vomiting and diarrhea.

1. Persimmon can effectively replenish human nutrients and intracellular fluid, and play a role in moistening the lungs and promoting salivation.

2. Persimmon contains a large amount of vitamins and iodine, which can treat endemic goiter caused by iodine deficiency.

3. The organic acids in persimmons help gastrointestinal digestion, increase appetite, and have the function of astringing the intestines and stopping bleeding.

4. Persimmon can promote the oxidation of ethanol in the blood, help the body excrete alcohol, and reduce the damage of alcohol to the body.

5. Persimmons help lower blood pressure, soften blood vessels, increase coronary artery flow, promote blood circulation and reduce inflammation, and improve cardiovascular function.

6. After processing fresh persimmons into persimmon cakes, eat 3-5 persimmons a day to have a miraculous effect in beautifying and removing spots.