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Persimmons must be sterilized prior to processing. Wash the persimmon in a 0.2%-0.3% peroxy acid bactericidal aqueous solution and soak it for about 1 minute (the persimmon will fade if the soaking time is too long), remove it with cool water or clean tap water after removal, remove the fruit The external sterilizing liquid is placed in a cool and ventilated place to drain the surface moisture. Persimmon: Spread the persimmon on the sheet for 2-3 days, then wash your hands, press the persimmon with your thumb and index finger, repeat the drying and pressing, until the persimmon is flattened, then sprinkle a small amount of cold water on the surface of the persimmon, the amount of persimmon surface Wet and non-dripping water is the standard. Wet moist persimmons are then placed in a jar for 15-20 days until the persimmon grows with a layer of white powder. This kind of persimmon is gelatinous and has good toughness and good taste. Kaki paste: Beat the persimmon into pulp with a beater, remove the slag, remove the sap, add sugar (the amount of sugar can be determined according to personal taste), then add 0.7% sodium alginate, sodium alginate need to add 5 Water immersed, slowly heated into a uniform colloid, add 0.2% lemon and 0.05% potassium sorbate, so that the solids reach about 40% -42%, stop heating for later use. Use the same method to process ketchup. The two were then mixed and heated in a 1:1 ratio. After being cooled, it can be put into a can bottle and sterilized in boiling water at 100° C. for 15-20 minutes. After cooling, it can be eaten. Persimmon sauce with the flavor of persimmon and tomato, orange, sweet and sour, you can make sandwich bread or steamed bread. Persimmon juice: Take a clean large tile jar, put a layer of pears on the bottom, and then put a layer of persimmon on it, seal for 20-30 days. After the lid is opened, it will be fragrant and fresh. Take a persimmon and insert the straw to suck the juice. The honey is sweet and the natural persimmon juice does not contain any additives. It is very suitable for the elderly and children. Temperature persimmon: The persimmon is soaked in warm water of 70°C-80°C for 3-5 days. After removal, the persimmon does not have the original greenness and becomes both sweet and brittle. You can also put the persimmon soaked in warm water in the sun, the persimmon will become sweet and soft. Persimmon noodles: Beat the persimmon with a beater, add wheat, corn, and beans (1:1:1 ratio) in a ratio of 1:10. Stir well, dry, and place in a pot. The fire is slowly fried, fried, cooled and processed into flour, served as a persimmon. Persimmon noodles can be boiled in water to form a paste. When porridge is drunk, small amounts of warm water can be used to mix well and serve. Persimmon: Cut the persimmon with a knife along the dimples of the persimmon and cut it into pieces of “10†shaped flowers, and then dry it to make it dry.