Description
Hung Tai Fresh Fruit
🚚 The Fastest Delivery Time : 2-3 day delivery.
🐝 Supplier / Place Of Origin：Hung Tai Fresh Fruit / Nagano Prefecture, Japan
🌱 About the Supplier：
Cheung Gor have worked as a chef in a hotel for many years, and I definitely have requirements for ingredients. In another runway, He engaged in fruit wholesale. In 2013, Cheung Gor just rented my own durian factory in Thailand. Winning the love of customers and scientists, there is a T Market in Tin Shui Wai that sells fruit directly and operates a neighborhood business.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Diospyros kaki L.f.
Chinese Name：柿餅
Other Names：Dried Persimmon
Product Description：Persimmon cake is a kind of food made by drying persimmons and making dried persimmons. It is also called dried persimmons or dried persimmons. It can be eaten directly or added to vegetables, and it has also been recorded that it can be used medicinally. There are similar foods in East Asian countries such as China, South Korea, and Japan. In Taiwan, Xinpu and Beipu in Hsinchu County are the main producing areas of persimmons.
Sweet persimmons go through processes such as sun-drying, wind-blowing, twisting, and shaping, which take about 10 to 12 days to complete. They are rich in natural nutritional value. Autumn is the season when persimmons are abundant. Sun-dried persimmons can be used to stew chicken soup, which has a sweet and refreshing flavor. Persimmons are relatively mild in nature and can moisten the lungs and regulate qi. They can be made into delicious food or boiled in water. Moreover, the thin layer of icing sugar on the persimmons is converted from the internal glucose, which can soothe sore throats, dry throats and mouth. Yan is one of the unique Chinese food ingredients.
Astringent varieties of fruit are sealed in jars filled with lime water to remove the bitterness. Slightly hardened during processing, they are sold under the names "crisp persimmons" or "water persimmons." Preparation time depends on temperature (5 to 7 days at 25–28 °C or 77–82 °F).
There is often white powder attached to the surface, which is the crystallized sugar in the persimmon fruit. The main ingredients are mannitol, glucose, fructose, and sucrose.
Variety：Mainly distributed in mountainous areas with higher altitudes and lower temperatures. Another native persimmon is called astringent persimmon, which needs to be soaked in lime water and alcohol for several days to remove astringency before it can be eaten. But astringent persimmons can also be processed into persimmon cakes.
In Japan, the main varieties of astringent persimmons are Koshu Fuyume, Ichida persimmon (Inagaya, Nagano Prefecture), red persimmon (Kamiyama City, Yamagata Prefecture), and Dojo Hachiya persimmon (Mino area, Gifu Prefecture). Examples include Nanto City, Toyama Prefecture. (Old Fukumitsu Town, Old Johata Town)).
In mainland China, for example, the "Water Persimmon" in Qingyang City, Henan Province, the Caozhou "Mirror Persimmon" in Heze City, Shandong Province, and the "Beef Heart Persimmon" and "Tian Persimmon" in Shaanxi Province.
In Taiwan, the square "stone persimmon" from Hsinchu County is mentioned.
The most commonly used raw materials for making persimmons in Taiwan are beef-heart persimmons, pen persimmons and stone persimmons. Persimmon farmers will pick the persimmons when they turn from green to yellow but before the fruits begin to soften. After washing, peeling, drying, pressing, shaping and sterilizing, the persimmons will become good-tasting. Persimmon. Among them, the drying process includes the traditional ancient method of sun-drying persimmons, wood-fired drying, wind blowing and other multiple cycles, and there is also the method of using a dryer to dry quickly.
Hachiya Kaki, a dojo in Gifu Prefecture, was exhibited at the 1900 Paris World's Fair and won the Silver Cup, and won the Gold Cup at the 1904 St. Louis World's Fair.
In Korea, persimmons are peeled, dried, tied with straw ropes, and hung in a sunny and well-ventilated place, such as under the eaves. When the color turns brown and the outside is hard, remove the seeds, reseal the persimmons and flatten them. After about three weeks, when the fruit reaches 75% of its original weight, cover it with dry straw and store it in a box in a cool place until the drying process is complete and a white powdery persimmon sugar rind is formed. The form is outside. Sangju, North Gyeongsang Province, is famous for its dried persimmons.
Supply Season：Supply throughout the year
Storage Method：Even though the fruit is not completely dried, enough moisture remains so that the pulp remains soft and it is sometimes eaten in this state because it loses its astringency. In this case, the flavor and texture will be somewhere between dried and cooked persimmons. However, mold can easily breed in this state and cannot be stored for a long time. Dried persimmons that retain moisture are fumigated with sulfur to preserve them to a certain extent, and are called "Anbao persimmons." Anpogaki is dried persimmons made from sulfur-smoked persimmons. A type of dried fruit.
💡 Tips: If not consumed after opening, please keep it refrigerated
#Should Be / Avoided：
In China, "persimmon" (shihei) is also a herbal medicine and is mentioned in "Daily Use" and "Compendium of Materia Medica". "Honzo Jinme" describes the characteristics of powdered "white persimmon" as "sweet, flat, astringent, and non-toxic" and describes the characteristics of non-powdered "tang persimmon" as "sweet and warm". , and non-toxic. ” It is said to have the effects of moistening the lungs, stopping bleeding, and stopping diarrhea.
In addition, the white powder on the surface is called "persimmon frost" (perilla), which has "sweet and cool" properties and is said to have the effects of soothing the throat, clearing away heat, and being a diuretic. phlegm. Persimmon frost is collected in powder with a brush, heated in a pot to become a liquid, then placed in a mold to harden and dispensed as a crude medicine.
When persimmons are dried, vitamin C disappears and β-carotene increases. However, eating too much will have the negative effect of inhibiting iron absorption due to the effect of tannins, so it is recommended to only eat one to two tablets a day.
*Edible Compatibility：
In addition, persimmons themselves also have a hangover effect. It is said that eating a ripe sweet persimmon will make people feel better when they are hungover.
Cooking Skills：In China, Korea, Japan and Vietnam, harvested persimmons are dried outdoors for two to three weeks using traditional hand-drying techniques. The fruit is then further heated and dried for several days before being shipped to the market where it is sold as dried fruit. Dried persimmons are called "hoshigaki" in Japan, "shibǐng persimmon cake" in China, "gotgam" in Korea, and "hồng khô" in Vietnam. It can be eaten as a snack or dessert and used for other culinary purposes.
Traditionally made by drying Oriental persimmons in winter. It is also used in brewing wine, in traditional teas, and in other desserts.
During the Han Dynasty, Yangshao dried persimmons were used as tribute to the imperial court.
Homemade persimmon recipe
Soups and Waters｜Persimmon apple water "Everything goes well" nourishes and clears away heat. Persimmon cake·red apple·water·rock sugar...
Persimmon frosting powder persimmon stewed chicken soup persimmon·chicken leg·red dates·wolfberry...
Persimmon Chicken Soup
Dish：
Ripe persimmons, soft enough to remove the calyx and cut the fruit open for consumption
cooking use
In Korean cuisine, dried persimmons can be eaten directly or used as an ingredient in other foods. For example, "gotgam-ssam" (persimmon roll) is made by wrapping walnuts in persimmons. Dried persimmons with pine nuts inserted are eaten with fruit pastries (suksil-gwa) or fresh fruit. Dried persimmons are also one of the main ingredients for cinnamon punch.
In Japan, Hoshigaki can be eaten on its own as a quick snack or with walnuts and/or traditional desserts such as dango, mochi, or raindrop cake.
Hoshigaki is a snack in Japan
Sliced Gotgam is served as a snack in Korea
Gotgam-ssam (dried persimmon roll) made with walnuts
Japanese mirror mochi with dried persimmon skewers
Pre-order for 2-4 days. The supply depends on the delivery situation, or it will be shipped separately.
🥗 Product Category (English)： Dried Persimmon
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅 Remark：
🍎 Preserve fruits
1. Fruits especially with softer skin, if packaged, should be placed in the cold box in the original package;
2. Organic fruits are more prone to spoilage if they have water droplets. Put the fruits in a ventilated place to dry or wipe off the water vapor, then wrap the fruits in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic fruits do not use preservatives or special treatments. fruits are generally stored for three to five days in room temperature only, should be kept in fridge. Some fruits e.g. papaya will decompose enzymes, so they should be eaten as soon as possible.
🍏 How to wash fruits
Special attention: The dishes, especially small flowers and broccoli, are best soaked in the water to remove residual pesticides (this is organic farm, but will have, but not chemical, except to Re-generative Farm). It is recommended to use our vegetables and vegetables environmentally friendly cleaner
Dish Drops for 3 to 5 minutes to eliminate residuals Sand and organic pesticide.
1. Wash fruits before eating to keep them fresh;
2. It is not advisable to soak the fruits for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing fruits with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut fruits with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately eat after cutting, to avoid the loss of vitamins due to air oxidation.
