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First, persimmon 1. Fruit picking: The harvest period is best when the persimmon fruit is fully yellowed, the peel yellow is slightly reddish, and the pulp is hard. 2. Spinning: The persimmon fruit harvested must be cut with scissors to the Shidi wing and peeled. The skin is peeled off with a rotary knife. The peeling is required to be thin and uniform, without spinning or spinning. There should be as little skin as possible around the base of the Gotti, and the general width should not exceed 1 cm. 3. Slice: Cut persimmon fruit into 0.4-0.5 cm thick slices. 4. Drying: Place the persimmon slices on the screen or bamboo woven drying fins. Place them in a single place. Place them in a dry and ventilated place. Keep the light above and keep them breathable. If it is necessary to cover the plastic film in case of rain, it must be ventilated and allowed to dry naturally. 5. Apply the frost: Put a layer of persimmon on the bottom of the tank (or other container) first, then place a layer of persimmon on the top of the persimmon, and then put a layer of persimmon on it. The layer of persimmons is dried until the tank is full, and finally a layer of persimmon is put on. Then seal the cylinder mouth and put it in the shade to naturally bloom. Be careful not to let the persimmon dry, so as not to affect the frost. The dried persimmon on the cream is sweet and crisp, resistant to transport and storage. Second, persimmon 1. Fruit picking: When the persimmon fruit is fully yellowed and the yellow peel is slightly reddish, the persimmon fruit with good shape, uniform size, no pests, and no groove marks is selected. 2. Spinning: Method Ibid. 3. Bake fruit and fruit: Baked fruit and fruit are an important part of persimmon processing, directly affecting the quality of the finished product. When baking, the first temperature control 35 °C ~ 40 °C until the persimmon fruit astringent and then heated to 50 °C -55 °C. Begin warming can not be too fierce, slowly warming, so as not to affect the off astringent. At the same time, during the baking process, the fruit should be treated three times and the fruit be dried while baking. The first time, when the skin formed soft skin, combined with turning, from the fruit shoulder to the top of the fruit pinch, so that the pulp and fiber disorder, the top of the fruit no longer shrink; the second time, when the persimmon fruit surface is dry, skin wrinkles, When the meat is reddish-brown, it must be kneaded in time, and it must be re-kneaded to disperse the hard pieces of internal flesh; the third time, when the surface of the persimmon fruit starts to wrinkle, it is combined with the plastic pinch, that is, the center of the fruit is the thumb and index finger of both hands. To squeeze into the middle thin, thick edge of the disc shape, to pinch the fruit heart close to the fruit pedicle, in order to prevent fruit top indentation, Serve dried persimmons. The whole process of baking and fruit-bearing takes 4-5 days, and dried persimmons to a moisture content of about 30% is appropriate.